xiaoxl/recipe_data huggingface dataset:
Lyonnaise Beans


Ingredients:
dried lima beans, salt, onions, butter, parsley, pepper

Directions:
Place beans in a large bowl and add enough cold water to cover.  Leave to soak overnight or all day (if starting in the morning].
Drain beans and place in saucepan.
Add one quart of water, cover and cook until tender; about one hour.  Add salt toward the end of cooking time.
Peel and finely chop onion.
Melt butter in a saucepan, add onions, parsley and pepper.  Cook the mixture until the onions are transparent.
Drain beans well, and toss them in the onion mixture.   Transfer to warmed dish and serve.
Asian Chicken Salad


Ingredients:
angel hair pasta, celery, scallions, romaine lettuce, cider vinegar, soy sauce, sugar

Directions:
Boil chicken in water w salt and pepper until tender., Remove, cool and shred., Bowl in following order: lettuce, celery, onions, pasta, chicken, almonds, Toss with dressing., Mix and Shake.
Avocado Smoothies


Ingredients:
avocados, milk, sugar, honey, vanilla extract, mint leaf

Directions:
1.	Remove the flesh from the avocados and mash it well., 2.	Add a cup of water to the mashed avocados and put in the freezer overnight., 3.	Blend all of the ingredients together to the consistency of a thick smoothie., 4.	Serve in tall glasses and garnish with fresh mint.
Easy Slow Cooker Chicken and Dumplings


Ingredients:
boneless skinless chicken thighs, boneless skinless chicken breasts, onion, butter, dried parsley, seasoning salt, poultry seasoning, garlic powder, chicken broth

Directions:
Place chicken in the bottom of slow cooker, along with chopped onion and 2 TB butter. Sprinkle with dried parsley, seasoning salt, poultry seasoning, and garlic powder.
Add chicken broth and cream of chicken soup to crockpot, and stir all ingredients to combine. Place lid on top and cook over low heat for 6-8 hours, or high heat for 4-5 hours.
After cooking for at least 6 hours on low, or 4 hours on high, remove lid and stir mixture with a spoon or fork, breaking apart the chicken into smaller chunks.
Chop the biscuits into sixths and add to the crockpot. Push biscuit dough down into the crockpot a bit so that they will absorb the gravy as they cook.
Replace the lid and continue cooking for 1 more hour over high heat until biscuits are cooked through and begin to turn golden brown. Taste and adjust seasoning, if needed.
Ga Lei Se Dik (Chinese Beefsteak in Curry Sauce)


Ingredients:
sugar, light soy sauce, cornstarch, curry powder, water, garlic clove, gingerroot, salt, onion, scallion

Directions:
Mix together the sugar, soy sauce and 1 Tbsp oil; use mixture to marinate the sliced beef for 30 minutes.
Drain the marinade from the beef and add the cornstarch, curry powder and chicken stock to the marinade.
Dry-heat wok or large skillet over high heat, then add 1 1/2 Tbsp oil and use to stir-fry the garlic, ginger and salt until garlic and ginger are golden brown.
Add the marinated beef and brown quickly on outside, about 1 minute; remove to a bowl.
Clean wok or pan and heat it hot and dry again; add 1 1/2 Tbps oil and stir-fry onion rings until golden brown.
Stir in the curry-marinade mixture and heat, stirring, until it thickens.
Return beef to the pan, mixing thoroughly.
Serve garnished with shopped scallions.
Sugar Snap Pea Salad With Ginger Soy Dressing


Ingredients:
ginger, fresh garlic, crushed red pepper flakes, oyster sauce, low sodium soy sauce, sugar, salt, sugar snap pea, carrot, sliced water chestnuts, red bell pepper, sesame seeds

Directions:
To prepare dressing, heat oil in a small saucepan over medium heat.
Add ginger; sauté 2 minutes.
Add garlic and crushed red pepper; cook 1 minute.
Stir in oyster sauce, soy sauce, sugar, and salt, bring to a simmer.
Remove from heat; cool.
To prepare salad, cook peas in boiling water 30 seconds.
Drain and rinse with cold water.
Combine peas and remaining ingredients except sesame seeds.
Drizzle dressing over salad; toss well.
Sprinkle with sesame seeds.
White French Dressing


Ingredients:
cider vinegar, honey, mayonnaise, Dijon mustard, onion, salt

Directions:
Heat vinegar and honey in small sauce pan until thoroughly blended.
Add remaining ingredients, except oil, and blend thoroughly in blender, food processor or with hand mixer. Gradually add vegetable oil and blend well.
Keeps well in refrigerator about a week.
Brazilian Chicken Salad (Salpicao de Frango)
Category: salad
By Mia

This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.

Ingredients:
1 pound coarsely shredded cooked chicken
1 (8 ounce) can whole kernel corn, drained
1 cup pitted green olives, chopped
¾ cup golden raisins
2  carrots, grated
1 stalk celery, finely chopped
¼  green apple, finely chopped
4 tablespoons heavy cream
1 tablespoon Dijon mustard
1 pinch white sugar
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste
2  large lettuce leaves
4 sprigs watercress
2 cups shoestring potato sticks

Directions:
Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl. Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley. Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 355.2
Fat: 19 g
Saturated fat: 5.5 g
Carbohydrates: 30.9 g
Sugars: 11.5 g
Dietary fiber: 2.9 g
Protein: 16.5 g
Cholesterol: 54.5 mg
Sodium: 427.3 mg
Pulled Pork Tamale Casserole
Category: world-cuisine
By James

From time to time, I cook a pork shoulder and pull the pork to be used with a few different meals. This is a recipe I came up with that may not be a traditional tamale but the ingredients meet the criteria and it is a filling comfort food. There is no reason why you couldn't substitute shredded chicken or ground beef for the pork.

Ingredients:
1 ¼ pounds cooked pulled pork
1 (10 ounce) can red enchilada sauce
1 (4.5 ounce) can chopped green chile peppers
½ cup black beans, rinsed and drained
½ cup frozen corn
½ medium onion, diced
⅓ cup sliced black olives
1 (15 ounce) package corn bread mix
⅔ cup milk
1  egg
2 tablespoons butter, melted
3 ounces shredded Cheddar cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl.  Spread mixture into a 9x13-inch casserole dish. Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top. Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 456.4
Fat: 17.4 g
Saturated fat: 7.1 g
Carbohydrates: 50.6 g
Sugars: 8.1 g
Dietary fiber: 2.5 g
Protein: 23.9 g
Cholesterol: 87.3 mg
Sodium: 1796.9 mg
Wine-Brined Grilled Chicken


Ingredients:
chicken, other dry white wine, shallots, fresh tarragon, kosher salt, sugar

Directions:
Rinse chicken and pat dry, trim off excess fat.
In an 11x16-inch roasting pan, stir wine, shallots, tarragon, salt and sugar until salt and sugar are dissolved; add chicken quarters and turn to coat, cover and chill for 24 hours, turning occasionally.
Lift chicken from brine; discard brine; rinse quarters and pat dry.
Lay chicken quarters on a barbecue grill over medium-hot coals or medium heat on a gas grill; close lid on gas grill.
Cook, turning frequently, until browned on both sides and no longer pink at the bone, about 35 minutes.
Fat Free Feta and Cucumber Saute


Ingredients:
cucumbers, olive oil, sugar, dill

Directions:
Peel cucumbers and split in half and remove seeds., Crosscut cucumbers about 1/4 inch thick set aside., Heat a non stick skillet over medium high heat., Add olive oil followed immediately by the sliced cucumbers., Sprinkle with sugar and saute until translucent., Add  Alouette Crumbled Fat Free Feta and chopped dill., Season to taste., Serve immediately.
Bistro Veal Burgers
Category: main-dish
By Theresa Rezentes

These burgers use veal for tender, non-greasy burgers that taste like they're from a bistro!  You will be amazed at how easy and tasty they are; perfect for a special cookout.

Ingredients:
1 slice bread, torn into small pieces
2 tablespoons milk
1 tablespoon Worcestershire sauce
1  egg
2  basil leaves, chopped
1 teaspoon minced fresh rosemary
1 teaspoon pepper
1 pound ground veal
4 (1 ounce) slices Cheddar or pepper jack cheese  (Optional)
4  hamburger buns

Directions:
Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper. Mix in veal until evenly mixed. Shape veal mixture into four patties. Preheat a grill for medium heat. Lightly oil the hot grill. Grill veal burgers to desired degree of doneness, about 5 minutes per side for medium. Place a slice of cheese on each burger, and allow to melt for about 1 minute before serving on buns.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 burgers

Calories: 352.1
Fat: 14.8 g
Saturated fat: 7.6 g
Carbohydrates: 26.8 g
Sugars: 1.3 g
Dietary fiber: 1.5 g
Protein: 26.5 g
Cholesterol: 126 mg
Sodium: 554.7 mg
Grilled Lemon Trout


Ingredients:
lemon juice, margarine, olive oil, dried parsley, Tabasco sauce, ginger powder, salt, trout

Directions:
Wash and pat dry the fish and prick it with a fork., Mix all ingredients except the olive oil., Brush this mixture on fish., Marinade for two hours or overnight., Brush grill with a bit of the olive oil., Grill fish for a few minutes on each side until the fish flakes easily.
Honey Curried Chicken


Ingredients:
chicken breasts, butter, honey, Dijon mustard, curry powder, garam masala, garlic cloves, soya sauce, lemon juice, ginger

Directions:
In a well greased/buttered baking dish, arrange the chicken skin side down.
In a bowl combine all other ingredients and stir until smooth.
Pour over chicken and refrigerate 1 hour (more if desired].
Drain and reserve excess sauce.
Bake chicken, uncovered in a preheated 375 degree oven for 20 minutes; baste periodically with remaining sauce.
Turn chicken over and baste with remaining sauce.
Bake chicken another 20 to 30 minutes or until tender and no pink remains; basting periodically.
Serve along side your favorite Basmati rice recipe and enjoy!
Salty Oatmeal Cookies


Ingredients:
unsalted butter, light brown sugar, granulated sugar, baking powder, baking soda, cinnamon, eggs, vanilla, all-purpose flour, rolled oats, kosher salt, chocolate chips, raisins

Directions:
Preheat oven to 375 (rack on the 2nd position from top].
Slice "cold" unsalted butter into small pieces and whip in your mixer for a minute or so.  Because it's cold it will stick a bit, but don't fret -- scrape and mix.
Add both sugars, baking powder, baking soda and the cinnamon.  With mixer combine at medium speed until the mixture has a crumbly texture.
Add the eggs and vanilla and mix again until combined.
With mixer on low speed, slowly add flour.  If your mixer sounds like it's over-working, you may have to continue by hand and use a spoon.
DON'T OVER MIX or cookies will get tough!
Gently fold in the oats, and optional add-ins of chocolate chips or raisins.
Chill the dough for at least an hour.
Drop dough by the heaping tablespoon onto cookie sheet.
"Lightly" sprinkle cookies with Kosher salt.
Bake on 2nd rack from top at 375 for 12-15 minutes.  (Cookies should still be soft to the touch].
Carefully transfer them to a cooling rack and enjoy!
RITZ Push-Cart Hot Dog Bites
Category: trusted-brands-recipes-and-tips
By RITZ Crackers

This is an appetizer reminiscent of New York City's street vendor hot dogs. A crisp, classic RITZ Cracker with a slice of cooked hot dog topped with push-cart style hot dog onions and finished off with a drizzle of yellow mustard--a perfect one-bite snack.

Ingredients:
2 tablespoons corn oil
2 cups diced onions
2 teaspoons Louisiana-style hot pepper sauce
1 teaspoon sugar
1 teaspoon chili powder
2 tablespoons tomato paste
½ cup water
5  cooked hot dogs, sliced into 8 pieces each
40  RITZ Crackers
3 tablespoons prepared yellow mustard

Directions:
Heat oil in a skillet on medium-high heat. Add the diced onions; cook and stir until fluid has evaporated and onions are soft, about 8 minutes. Stir in hot pepper sauce, sugar, and chili powder. Simmer for about 2 minutes. Add tomato paste and water; stir. Simmer for another 5 minutes. Remove from heat. Arrange RITZ Crackers on a serving platter and top each cracker with a slice of cooked hot dog. Spoon a small amount of the hot dog onions on top of each. Drizzle the yellow mustard on top of the onions and serve warm.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 40 bites

Calories: 92.2
Fat: 6.5 g
Saturated fat: 1.9 g
Carbohydrates: 6.7 g
Sugars: 1.9 g
Dietary fiber: 0.5 g
Protein: 2 g
Cholesterol: 6 mg
Sodium: 236.5 mg
Minestrone Soup Like Carrabba's


Ingredients:
butter, olive oil, bay leaf, carrot, tomatoes, celery, prosciutto ham, onion, romano cheese, garlic, potato, fresh green beans, kidney beans, savoy cabbage, garbanzo beans, zucchini, cannellini beans, parsley, romano cheese, basil

Directions:
Heat butter and oil and sauté celery, onion, carrots and garlic and cook until soft.
Add green beans, cabbage, zucchini, parsley and basil and cook until soft.
Add chicken stock, bay leaf, tomatoes, prosciutto, romano rind and potatoes.
Allow soup to boil and immediately reduce to simmer. Simmer for 20-30 minutes or until potatoes are soft. Add canned beans with their juices and simmer 5 minutes more. Remove romano rind and prosciutto. Add grated romano cheese, stirring constantly.
Rice Pudding (For One)


Ingredients:
cooked brown rice, milk, cinnamon, cornstarch, honey

Directions:
Combine rice, milk and cream in a microwave bowl and stir.
Spoon a few tablespoons of the liquid out and stir in cornstarch in a small bowl until no lumps are present. Add the cornstarch mixture and stir.
Microwave on medium high for about 3 minutes, or until desired thickness is reached. Add cinnamon and honey and serve warm.
Anna's Chocolate Chip Cookies
Category: desserts
By Stacey

This is a recipe my friends' mom gave me and I thought the cookies were excellent!

Ingredients:
1 cup butter
½ cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2  eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 3 - 4 dozen

Calories: 119.9
Fat: 6.2 g
Saturated fat: 3.7 g
Carbohydrates: 16 g
Sugars: 10.4 g
Dietary fiber: 0.6 g
Protein: 1.3 g
Cholesterol: 17.9 mg
Sodium: 107 mg
Crabby Cream Cheese Wontons
Category: appetizers-and-snacks
By Shawn Salzman

Wonton wrappers are filled with cream cheese, crab meat (I use imitation, but you can use either), garlic, and onions. You just have to heat them so the cheese is melted hot. Don't overcook. Serve with rice and sweet and sour sauce. Good as an appetizer, or meal.

Ingredients:
1 quart oil for deep frying
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) package imitation crabmeat
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onions, finely chopped
1 (14 ounce) package wonton wrappers
2  egg whites

Directions:
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C). In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions. Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges. In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 60 wontons

Calories: 270.6
Fat: 17.4 g
Saturated fat: 7.5 g
Carbohydrates: 21.4 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 7.5 g
Cholesterol: 39.7 mg
Sodium: 589.7 mg
Red Wine Jelly


Ingredients:
wine, fresh lemon juice, white sugar

Directions:
Combine wine, lemon juice, and pectin in a large saucepot., Bring to a boil, stirring frequently. Add sugar, stirring until dissolved., Return to a rolling boil., Boil hard 1 minute, stirring constantly. Remove from heat., Skim foam off top, if necessary., Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace., Tighten 2 piece lids., Process for 5 minutes in boiling water bath.
Carne Con Papas
Category: world-cuisine
By HEATHERMUNOZ

An old fashioned Cuban dish, with tender succulent meat and potatoes bursting with flavors. It is definitely a pleaser for any meat and potatoes fan.

Ingredients:
½  green bell pepper, seeded and chopped
½ small white onion, chopped
3 cloves garlic, crushed
¼ teaspoon ground cumin
¼ teaspoon salt, divided
⅛ cup olive oil
1 tablespoon olive oil
2 tablespoons achiote powder
1 teaspoon ground cumin
2 (8 ounce) cans tomato sauce
2 pounds beef stew meat, cut into 1 inch cubes
2  white potatoes
1 cup white wine
4 cups water
6 cubes beef bouillon

Directions:
In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside. Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover. Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 Servings

Calories: 611.5
Fat: 35.3 g
Saturated fat: 12.1 g
Carbohydrates: 20.4 g
Sugars: 5 g
Dietary fiber: 2.9 g
Protein: 44.5 g
Cholesterol: 131.7 mg
Sodium: 1463.5 mg
Seared Pork Tenderloins With Blue Cheese Sauce


Ingredients:
olive oil, kosher salt, fresh ground black pepper, red onion, madeira wine, red wine, blue cheese, flat leaf parsley

Directions:
Preheat oven to 300 degrees F.
Dry tenderloins with paper towels and sprinkle generously with salt and pepper.
In a saute pan large enough to hold both tenderloins, heat 2 tablespoons oil over medium-high heat until hot but not smoking.
Add tenderloins, and brown well on both sides, about 10 minutes total.
Transfer meat to a small roasting pan, and place in the preheated oven.
Roast to an internal temperature of 150 degrees F., about 15-20 minutes.
Remove from pan and cover loosely with foil, allowing to rest 10 minutes before slicing.
For the sauce, return the saute pan to medium-high and add the remaining tablespoons of oil and heat until hot but not smoking.
Add onion and saute 7-9 minutes, stirring occasionally until transparent.
Add wine and chicken stock, stirring for several minutes.
Remove sauce from heat and skim any film off surface, then stir in blue cheese, parsley, salt and pepper; set aside, covering to keep warm.
Slice pork at an angle about 1 inch thick and drizzle generously with sauce.
Cheesy Broccoli Casserole


Ingredients:
frozen broccoli, onion, Velveeta cheese, Minute Rice, milk, salt, pepper

Directions:
Cook broccoli according to package directions., Melt cheese and mix all ingredients together., Place in a greased baking dish and bake at 400° for 30 minutes., Enjoy!
Spicy Mushrooms With Ginger and Chilies


Ingredients:
onion, fresh ginger, garlic, hot green chili peppers, turmeric, mushrooms, coarse salt, roasted cumin seeds, lemon juice, fresh coriander

Directions:
Measure the spices and place them right next to the stove in separate piles.
Heat the oil in a wok or large frying pan over medium-high heat for 3 minutes.
Add the onion and cook, stirring, for 3 minutes.
Add the ginger, garlic, and chilies, and cook for 2 more minutes.
Add the turmeric, mushrooms, and salt.
Cook, stirring, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes].
Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and continue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes].
Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander.
Enjoy!
Green Tomatoes & Zucchini Pizza my way to have fried green tomatoes


Ingredients:
zucchini, green tomatoes, mushroom, onion, garlic, seasoning salt, black pepper, cheese, corn tortillas, flour tortilla

Directions:
Wash and trim zucchini & green tomatoes (DO NOT PEEL].
Cut zucchini & tomatoes into about 1/2" thick slices.
Place in a plastic bag with the next 4 ingredients.  Add salt & pepper and pour Italian dressing over. Shake well.
Spray pie pan with Pam.  Place 1- tortilla in bottom and pour veg in.
Bake 30-minutes at 350.
Turn oven to broil. Sprinkle bread crumbs and brown a little.
Sprinkle cheese and melt until lightly browned. I searched the WWW for Fried Green Tomatoes and I came up with this.
I made two in one day!
Make 2 and slice into 4 pieces and voila!  Arrange like a personal size pizza.
Better than Pizza Hut!
Oven Cook Bag Stuffed Bell Peppers


Ingredients:
flour, tomato paste, water, sugar, ground beef, onion, garlic clove, cheddar cheese, cooked rice, salt, pepper, green peppers

Directions:
Preheat oven to 350°F.
(10"x 16"] Place large size Reynolds Oven Cook bag into 10x6x2-inch baking dish.
In a small bowl, combine flour, tomato paste, water, and sugar; stir until smooth.
Set aside 1/4 cup sauce; pour remaining sauce into bag.
Brown ground beef in skillet.
Add onion and garlic; cook until transparent.
Drain excess fat.
Stir in cheese, rice, salt, pepper, and tomato sauce.
Remove tops and seed from green peppers: stuff with meat mixture.
Place stuffed peppers in bag.
Close bag with a nylon tie; make 6 half-inch slits in the top.
Bake 30-40 minutes or until green peppers are tender.
To serve, spoon sauce over stuffed peppers.
Buffalo Chicken Quinoa Bites
Category: appetizers-and-snacks
By Arielle Cason

These little bites are a crowd-pleaser for social events, but we also like to make a big batch and freeze them to take to work during the week. They reheat in 20 to 40 seconds in the microwave. Very versatile!

Ingredients:
1 ½ cups shredded cooked chicken
¼ cup hot Buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 ounces cream cheese, softened
1  egg, beaten
1  egg white
1 cup shredded Cheddar cheese
2 tablespoons sliced green onion
1 cup cooked quinoa

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups. Stir chicken, Buffalo wing sauce, cream cheese, egg, and egg white together in a large bowl until well-mixed. Add Cheddar cheese and green onion; stir. Stir quinoa into chicken mixture. Spoon mixture into prepared mini-muffin cups. Bake in the preheated oven until browned around the edges, 18 to 22 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 quinoa bites

Calories: 235.5
Fat: 13.9 g
Saturated fat: 7 g
Carbohydrates: 8.9 g
Sugars: 0.3 g
Dietary fiber: 0.9 g
Protein: 18.4 g
Cholesterol: 87.4 mg
Sodium: 466.7 mg