Yes, you read correctly…cupcakes! This recipe will help you get your fix of soul food without a large portion nor with all the added fat. Click below for the quick and easy recipe. It’s really 4 recipes in one – here goes!
Easy Roasted Chicken
1/2 pound of chicken wingettes
1/2 teaspoon of Kosher salt
1 teaspoon of ground black pepper
1 teaspoon of garlic powder
1/2 teaspoon of paprika
1/2 teaspoon of dried Italian herbs
1. Preheat oven to 400 degrees.
2. In a bowl, combine all ingredients and mix well to evenly distribute.
3. Spread the wingettes out on a sheet pan evenly and roast for 25 minutes or until cooked through.
Whipped Sweet Potatoes
1 pound of sweet potatoes, cooked and drained
1 teaspoon of olive oil
1 pinch of Kosher salt
1 tablespoon of honey
1 tablespoon of skim milk
1. Mix the cooked and drained sweet potatoes well until they are mashed through.
2. Add in olive oil, Kosher salt, honey, and skim milk and whisk together until light and fluffy.
3. Cover and keep warm until you’re ready to serve.
Whole Grain Cornbread
1 cup of cornmeal
1 cup of whole grain flour
2 tablespoons of raw honey
2 large eggs
2 tablespoons of apple sauce
2 teaspoons of baking powder
1 1/2 cup of skim or low fat milk
1. Preheat oven to 375 degrees
2. Combine all ingredients and mix well. Pour into a baking dish and bake until golden brown. This takes about 20 minutes.
Sauteed Collard Greens
4 cups of collard greens, cut into small pieces, washed, and cleaned
2 cloves of garlic, minced
1 tablespoon of olive oil
1/2 teaspoon of Kosher salt
1 tablespoon of ground black pepper
1 pinch of sugar
1. Preheat a skillet and add the oil and garlic. Once fragrant, add the collard greens.
2. Saute the collard greens until they’ve wilted. Then, season with Kosher salt, black pepper, and a pinch of sugar.
Serve
Serve by cutting the cornbread muffin in half, top one half with collard greens, then use the half as a lid (like a sandwich). Use the sweet potato mixture as “frosting” and top with the roasted chicken wingettes.
