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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Sunday, December 25, 2011

Monday Night Meals

NFL Recipes       

This is the last game of the season, and we kicked it off with some comfort food. Stay tuned for more exciting videos from True Treats, and Have A Merry Christmas

Southern Fried Chicken
3 eggs
1/3 c water
dash of beer (optional)
1 c mild hot sauce
2 c flour
2 t garlic powder
salt and pepper
6-8 Chicken Legs
Canola Oil (large amount for deep frying)

      Crack eggs into a large mixing bowl, add the water and beer and beat well. Add the hot sauce to the egg mixture, and blend. In a shallow pan, add the flour, garlic powder, salt and pepper. Mix together so the seasons are even.
      In a deep frying pan, add about two inches of oil and allow to heat up. Allowing the oil to reach heat is key, this will cook the chicken, fry the batter without the chicken becoming saturated with oil.
      Take a chicken leg, dip into the egg mixture, and then flour mixture. TO make them extra crispy, repeat this step. Place chicken into hot oil. Allow each side to reach a golden brown, about seven minutes, place a paper towels to drain, and serve with waffles. Enjoy, Go Falcons!

Cornbread Waffles

1 c whole-wheat flour
1 ½ c cornmeal
3 T honey
2 T baking powder
3/4 t baking soda
4 egg whites
1 ½ c buttermilk

      Plug in waffle maker, and coat with oil.

      In a mixing bowl, combine the whole-wheat flour, cornmeal, baking powder, and baking soda. Mix it well together. Beat the egg whites in a medium-mixing bowl, until they reach stiff peaks. Fold the egg whites into the flour mixture, drizzle the honey mixture over, and incorporate together.

      Place into a waffle maker, and cook until they are golden colored. Keep in oven at low temperature to keep warm until you are ready to eat.


2 slices bacon
2 stalks celery
½ green bell pepper
1 onion
1/2 lb ham
1/2 lb chicken
1 sausage link
1/2 lb shrimp
4 large tomatoes
4 c chicken broth
1 t dried thyme
2 t cajun seasoning
1 t paprika
1 t cayenne pepper
salt and pepper
1 T butter
2 c brown rice (uncooked)

      In a large pot, place the butter on medium heat. Slice the bacon, into small pieces and add to the pot. When the bacon is crispy, remove from pot, and set aside.

      Meanwhile, cut up the celery, onion, and bell pepper and add to the pot. Cook until the onions are clear, and the vegetables are tender. Cut up the tomatoes into chunks, and place into pot. Allow the tomatoes to cook down and stew. Slice the ham, chicken, and sausage into chunks and stir in. Add the thyme, Cajun seasoning, paprika, cayenne pepper, salt and pepper. Add the chicken broth and bring to a boil.
      Five minutes before serving, add the shrimp and bacon. When the shrimp is cooked, serve and enjoy. GO Saints!

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