- This recipe coats 10 chicken drumsticks:
- 1-2 eggs (I only needed 1, but depending on how large your eggs are you may need 2. This is only to coat the drumsticks)
- 2 Tbsp grated Parmesan cheese
- 1/2 tsp rosemary
- 1/2 tsp dehydrated garlic
- 1/2 tsp dehydrated onion
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp lemon peel
- 1/2 tsp paprika (for color)
- 1/2 tsp salt
- olive oil
- Set oven to 350°F
- Whisk the egg(s) in a wide mouth bowl (so you can dip the drumsticks easily)
- Mix all remaining ingredients in another wide mouth bowl or plate (so you can roll the drumsticks easily)
- Coat drumsticks in egg, then roll in spices (I’m not gonna lie…I totally used my fingers to smudge some around to ensure it was well seasoned)
- In a skillet on medium heat, add oil and lightly brown the drumsticks (this is only for aesthetics, so don’t go crazy with trying to cook or fry them here)
- Place the drumsticks on a foil-lined baking sheet (for easy clean up)
- lightly spray with oil or 0 calorie butter to keep the drums moist
- Bake for 25 minutes on one side then flip and bake for a final 15 minutes, or until cooked through (juices will run clear)
Brown the meat
Season while browning
- 2 lbs 96% lean sirloin or 99% ground turkey or chicken
- 1 tsp ground onion
- 1/2 tsp garlic salt
Fire it up
Throw the following in the slow cooker (or do this stove top on low to medium low)
- 4 (15 oz) cans beans, strained (Organics tri-bean blend, garbanzo, kidney, black, white northern, porkNbeans, or Ranch style pinto beans)
- 1 (15 oz) can diced tomatoes, strained
- 1 (10 oz) can diced tomatoes with green chilies, strained
- 1 cup chopped onion
- 1 cup frozen corn
- 1/4 tsp Garam Masala (this is a blend of coriander, pepper, cumin, cardamom, and cinnamon)
- 1 Tbsp high quality chili powder
- 1/2 tsp Mrs Dash Southwest Chipotle seasoning
- 1/2 tsp garlic salt
- 1/4 cup crumbled bacon
Strain the browned meat and stir in to chili mixture and it will be ready to eat in 30 minutes, BUT it will taste best if you let it simmer for 2-4 hours *wink*
Filed under Bacon, Beans, Beef, Comfort Food, Corn, Family weeknight cooking, Man Food, Onions, Pork, Protein, Slow-cooker, Turkey, Veal
Jamie Eason shared this recipe on Bodybulding.com
- Preheat oven to 375 degrees.
- Spray muffin pan with canola or olive oil.
- Mix all your ingredients together in one large bowl.
- Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.
- Bake for 40 minutes.
Makes 12 muffins.
Women: 2 muffins
Men: 4 muffins
I prepped this the night before and let the meat marinate overnight. Then first thing in the morning I turned the slow-cooker on. Ready just in time for lunch!
The brisket falls apart in your mouth! The picture shown above doesn’t have sauce drizzled across it, but dipping or drizzling the sauce would add pow to this already juicy meat.
Coleslaw or sauerkraut or even simple lettuce/tomato/mayo/mustard would be delicious with these babies.
My brother tried this over Jasmine rice, how very Filipino of him 🙂
Click here for the recipe courtesy of Food Network Magazine