Buffalo Chicken Quinoa Bites

These are intended to be made into appetizers by using a mini-cupcake pan which I have done. On another occasion, I used the normal size cupcake pan and have eaten them for lunch. They freeze well. 

Ingredients

• 1 cup cooked quinoa
• 1 large egg****
• 1/4 cup chopped onion
• 1 cup finely chopped cooked chicken
• 1/4 cup Frank's buffalo sauce (I used about 1/3 cup for more spice)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup panko bread crumbs
• 1/2 tsp minced garlic
• salt and pepper to taste
• **** I added Flax Seed & Water as an egg substitute****
• 
  

Instructions

1. Preheat oven to 350 degrees.
2. Mix together all ingredients.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top, and press down gently to compact.
4. Bake for 25-30 minutes.

Notes:

Nutritional Information for 4 bites (mini cupcake size) per My Fitness Pal: Calories - 109, Fiber - 1, Fat - 4, Protein - 8, Calcium - 6, Carbs - 11

Giada's Peanut Butter Granola Bars (Modified*)

Peanut Butter Granola Bars

Ingredients

• Vegetable cooking spray
• 1 egg white
• 1/2 cup chunky peanut butter
• 1/3 cup brown sugar
• 1/4 cup honey
• 1/4 cup unsalted butter, melted*
• 2 cups old fashioned oats
• 1/4 cup slivered almonds, toasted
• 1/3 cup miniature chocolate chips

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a nonstick baking pan with vegetable cooking spray. Lay a piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 20-25* minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1-1/2-inch squares and serve. Yields 24 bars.

* I found that if I decreased the butter from 1/2 c. to 1/4 c. and increased the cooking time from 15 min. to 20-25 min., they stayed together better.