1 rotisserie chicken (about 2 1/2 pounds)
skin and bones removed, meat shredded
1 clove garlic, finely minced
1 tablespoon grated ginger
1/3 cup Asian-style sweet chili sauce
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1/2 English cucumber, halved lengthwise,
seeded and cut into matchsticks
1 red bell pepper, thinly sliced
1 cup fresh bean sprouts
1 medium carrot, cut into thin strips
1 small red onion, halved and thinly sliced
1 head Boston lettuce leaves, separated

1. Place shredded chicken, garlic and ginger in a shallow, microwave-safe dish. Cover and microwave on high until chicken is heated through, 1 1/2 to 2 minutes. Add the chili sauce, lime juice and cilantro, and toss to coat the shredded chicken.
2. Arrange chicken, cucumber, red bell pepper, bean sprouts, carrot strips, red onion and lettuce on a serving platter. Let everyone assemble their own wraps. Squeeze with additional lime juice if desired.
Yields 8 servings
Calories 432, Total Fat 29g, Cholesterol 170mg, Carbohydrate 7g, Protein 34g, Sodium 139mg

10 tomatillos, peeled and halved
1 jalapeno pepper, chopped
1 onion, sliced
2 tablespoons olive oil
2 cups fat-free sour cream
1 bunch cilantro, stem removed and chopped
1/4 cup salt-free or low-sodium chicken broth
Salt and pepper to taste
1 rotisserie chicken (about 2 1/2 pounds), skinned and bones removed, shredded
1/3 pound Monterey Jack cheese, grated and divided
16 corn tortillas
2 limes, cut into wedges

1. Place the tomatillo halves, jalapeno pepper pieces and onion slices on large baking pan; sprinkle with olive oil. Place in 400-degree oven and roast for 15 minutes, until beginning to brown. Remove from oven; reduce temperature to 350 degrees.
2. Place roasted ingredients into food processor. Add the sour cream, cilantro and chicken broth; whirl until smooth; season with salt and pepper. Set aside.
3. Place the chicken, 1/2 of grated cheese and 1 1/2 cups of the tomatillo sauce in a large bowl; stir to combine, then set aside.
4. Place tortillas, one at a time, in a heavy skillet just to warm and soften, about 20 seconds each. Spoon 2 heaping tablespoons of the chicken mixture into the center of each tortilla and roll up.
5. Lay filled tortillas, side by side, in a 9×13-inch glass baking dish. Spoon the remaining sauce on top. Sprinkle with remaining cheese and bake about 15 minutes, until bubbling. Serve hot with lime wedges.
Yields 8 servings
Calories 678, Total Fat 40g, Cholesterol 193mg, Carbohydrate 36g, Protein 45g, Sodium 358mg

1 cup prepared barbecue sauce
3 to 4 tablespoons orange juice
1 teaspoon grated orange rind
1/4 teaspoon ground cloves
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded
6 whole-wheat buns, split

1. Heat barbecue sauce, orange juice, orange rind and cloves in medium saucepan over medium heat, stirring occasionally until hot. Add the chicken and continue cooking until the chicken is heated through, about 10 to 15 minutes, stirring occasionally.
2. Serve on whole-wheat rolls.

Yields 8 servings
Calories 545, Total Fat 31g, Cholesterol 170mg, Carbohydrate 25g, Protein 37g, Sodium 300mg

3     tablespoons olive oil
1/3 cup all-purpose flour
1     red bell pepper,
seeded and chopped
1     celery rib, sliced
1     medium onion, chopped
1     large tomato, chopped
4     cloves garlic, chopped
1     teaspoon dried thyme
1/2  teaspoon crushed
red pepper
Salt and pepper to taste
4   cups low-sodium
chicken broth
1 10-ounce package cut okra
8-ounce smoked, precooked      andouille sausage, sliced
1     rotisserie chicken
(about 2 1/2 pounds), skin and bones removed, cut up
1/2  pound medium
shrimp (optional)
2     teaspoons gumbo filé
or to taste
Cooked parslied brown rice

1. Heat oil in a Dutch oven or large saucepan over medium heat. Add the flour and cook, stirring constantly until pale golden brown, about 5 minutes. Stir in bell pepper, celery, onion, tomato, garlic, thyme and crushed red pepper. Season the vegetable mixture with salt and pepper. Cook
and stir until vegetables are tender-crisp, about 10 minutes.

2. Add the broth, okra and sausage. Bring to a boil. Stir in cut-up chicken pieces and shrimp; continue cooking until heated through. Stir in gumbo filé and adjust seasoning to taste. Serve with parslied brown rice.

Yields 6 servings
Calories 626, Total Fat 40g, Cholesterol 193mg, Carbohydrate 12g, Protein 45g, Sodium 507mg

1 cup peach preserves
2 tablespoons water
2 teaspoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
Salt to taste
1 rotisserie chicken
(about 2 1/2 pounds)

1. Heat the peach preserves, water, mustard, ginger, garlic powder and cayenne over medium-low heat until preserves are liquefied, stirring occasionally. Season the glaze with salt to taste. Let cool for a few minutes.

2. Heat oven to 350 degrees. Brush rotisserie chicken all over with peach glaze. Place the glazed chicken in oven and heat until heated through and glaze is set, about 12 to 15 minutes. Serve with wild and white rice.

Yields 6 servings
Calories 667, Total Fat 39g, Cholesterol 226mg, Carbohydrate 35g, Protein 43g, Sodium 216mg

1/2 cup mayonnaise
1 small clove garlic,
finely minced
2 teaspoons Cajun seasoning
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup white cornmeal
Salt and pepper to taste
2 eggs, beaten
1/3 cup milk
4 skinless catfish fillets
(about 5 ounces each)
4 large, crusty rolls, split
Lettuce leaves
Tomato slices

1. Combine mayonnaise, garlic and Cajun seasoning in small bowl; set aside.
2. Put 3/4 cup of the flour in shallow bowl. Combine remaining 1/4 cup flour, yellow cornmeal, white cornmeal, salt and pepper in another shallow bowl.
3. Beat the eggs with the milk in third shallow bowl.
4. Coat the catfish fillets, one at a time in flour; shake off any excess. Dip the fillets into the egg mixture and coat them completely with the cornmeal mixture. Set the fillets on cookie sheet lined with waxed paper and refrigerate until the coating is dry, about 1 hour.
5. Heat oil in large heavy skillet. Add fillets and fry 5 to 6 minutes. Remove from skillet and drain on paper towels.
6. To assemble sandwiches, spread a generous tablespoon of the Cajun mayonnaise on the bottom half of the bread. Arrange lettuce leaves, tomato slices and catfish fillet. Cover with remaining top half of bread. Repeat with remaining ingredients. Serve with additional Cajun mayonnaise if desired.
Yields 4 servings
Calories 769, Total Fat 32g, Cholesterol 202mg, Carbohydrate 77g, Protein 41g, Sodium 615mg

16 cups popped popcorn
1/3 cup butter
1 tablespoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper

1. Place the popped corn in a large bowl.
2. Heat the butter in a small saucepan until melted. Stir in the Cajun seasoning, garlic powder, thyme and cayenne.
3. Pour the butter mixture over the popcorn and toss to coat the popcorn.
Yields 16 cups (1 cup serving)
Calories 54, Total Fat 4g, Cholesterol 4mg, Carbohydrate 1g, Protein 1g, Sodium 118mg

1 16-ounce can spicy, fat-free, refried beans
1 1/2 cups guacamole
1 cup low-fat sour cream
1/4 cup thinly sliced green onion
2 cups shredded Mexican cheese blend or cheddar cheese
1 1/2 cups shredded lettuce
1/2 cup sliced ripe olives
1 medium tomato, diced
Tortilla chips

1. Stir refried beans in a medium bowl until smooth. Spread on large platter.
2. Carefully spread guacamole over bean mixture. Stir together sour cream and green onion, and spread the sour cream mixture over guacamole.
3. Top with cheese, lettuce, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
Yields about 16 servings

Calories 89, Total Fat 5g, Cholesterol 3mg, Carbohydrate 9g, Protein 3g, Sodium 204mg

2 pounds lean ground turkey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Vegetable cooking spray
3/4 cup crumbled blue cheese (about 3 ounces)
12 (3-inch) buns or rolls, split in half

1. Combine the ground turkey, garlic powder, onion powder, salt and pepper in a medium bowl. Divide into 4 equal pieces and form 3 sliders from each piece, 12 mini sliders.
2. Set oven control to broil and/or 550 degrees. Spray a broiler pan with vegetable cooking spray. Place the sliders on broiler pan. Broil the sliders for about 4 minutes and turn. Cook other side for 3 or 4 minutes or until done.
3. Top each with a few blue cheese crumbles. Place under broiler to melt the cheese a little, about 30 seconds. Place on buns and serve with your favorite condiments.

Yields 12 sliders  Calories 283, Total Fat 11g, Cholesterol 66mg, Carbohydrate 24g, Protein 20g, Sodium 359mg

3 pounds chicken wings
Vegetable oil
1/4 cup butter or margarine
1/3 cup Sriracha hot chili sauce
1 tablespoon fresh lemon or lime juice
1 tablespoon honey

1. Pat wings dry, split at each joint and discard tips. Season with salt and pepper to taste.
2. Deep-fry wings in oil at 400 degrees until wings are done, about 10 to 15 minutes, or bake in 400-degree oven for 25 to 30 minutes until crispy.
3. Drain well. Melt butter in small saucepan; stir in Sriracha hot chili sauce, lemon juice and honey.
4. Dip wings into sauce. Serve with celery sticks and blue cheese salad dressing.
Yields 4 servings

Calories 770, Total Fat 68g, Cholesterol 173mg, Carbohydrate 5g, Protein 34g, Sodium 749mg