Re: Buffalo Chicken Tenders recipe from fbnr.com

[Guest guest]

Nutrients per Serving:

Calories 83

% calories from fat 27%

Total Fat 2 g

Sat. Fat 1 g

Protein 9 g

Carbohydrates 5 g

Cholesterol 27 mg

Sodium 180 mg

Dietary Fiber 0 g

----------------------------------------------------------------------------

----

Dietary exchanges:

1/2 Starch

1 Meat

Buffalo Chicken Tenders recipe from fbnr.com

>From: BEASTMAN@...

>

>BILL EASTMAN sent you this recipe from www.fbnr.com.

>

>

>

>To get the recipe for Buffalo Chicken Tenders online, go to:

>

>http://www.fbnr.com/Tango/FBNR/recipe.taf?function=detail & ID=2746001005

>

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problem and should have it fixed soon.

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>

[Guest guest]

Multiply by 5 and save half of them for another day. Will be better than

nachos or french fries or potato chips, etc.

Re: Buffalo Chicken Tenders recipe from fbnr.com

>

>

>Bill Eastman wrote:

>

><< Nutrients per Serving:

>Calories 83

>% calories from fat 27%

>Total Fat 2 g

>Sat. Fat 1 g

>Protein 9 g

>Carbohydrates 5 g

>Cholesterol 27 mg

>Sodium 180 mg

>Dietary Fiber 0 g >>

>

><multiplying by 10, since I would eat the whole pound of chicken by myself

>...>

>

>Susie )

>

>

[Guest guest]

Bill Eastman wrote:

<< Nutrients per Serving:

Calories 83

% calories from fat 27%

Total Fat 2 g

Sat. Fat 1 g

Protein 9 g

Carbohydrates 5 g

Cholesterol 27 mg

Sodium 180 mg

Dietary Fiber 0 g >>

<multiplying by 10, since I would eat the whole pound of chicken by myself

....>

Susie )

[Guest guest]

Ok, but for all of us " non-cajuns " , what's a good way to tone down the

heat? My wife won't even look at the recipe with all that hot sauce.

Otherwise, they sound great.

OtterCritter wrote:

>

>

>

> Bill Eastman wrote:

>

> << Nutrients per Serving:

> Calories 83

> % calories from fat 27%

> Total Fat 2 g

> Sat. Fat 1 g

> Protein 9 g

> Carbohydrates 5 g

> Cholesterol 27 mg

> Sodium 180 mg

> Dietary Fiber 0 g >>

>

> <multiplying by 10, since I would eat the whole pound of chicken by myself

> ...>

>

> Susie )

>

>

--

Dave -- October 10, 1999

dorcutt@...

t2 08/98 Glucophage & Aspartame

Davor's daily aphorism:

God heals and the doctor takes the fee.

----------------------------------------------------------------

[Guest guest]

go to http://www.fbnr.com/ and click on recipe finder

in Favorite Brand Name

on the Recipe Classification select diabetic and there is a big list. You

can further limit it be meals, etc.

Re: Buffalo Chicken Tenders recipe from fbnr.com

>

>

>Ok, but for all of us " non-cajuns " , what's a good way to tone down the

>heat? My wife won't even look at the recipe with all that hot sauce.

>Otherwise, they sound great.

>

>OtterCritter wrote:

>>

>>

>>

>> Bill Eastman wrote:

>>

>> << Nutrients per Serving:

>> Calories 83

>> % calories from fat 27%

>> Total Fat 2 g

>> Sat. Fat 1 g

>> Protein 9 g

>> Carbohydrates 5 g

>> Cholesterol 27 mg

>> Sodium 180 mg

>> Dietary Fiber 0 g >>

>>

>> <multiplying by 10, since I would eat the whole pound of chicken by

myself

>> ...>

>>

>> Susie )

>>

>>

>--

>Dave -- October 10, 1999

>dorcutt@...

>t2 08/98 Glucophage & Aspartame

>

>Davor's daily aphorism:

>God heals and the doctor takes the fee.

>

>----------------------------------------------------------------

>

>

[Guest guest]

Dave, if you left out the red peppers and the Louisiana hot sauce, you could

probably use some steak sauce or Worcestershire or even soya sauce or gravy

mix concentrate to turn the sauce reddish brown. Of you could serve the

sauce " white. "

And there are some hot sauces that are not very hot. Here's a fun web site

to fool around with: http://www.tastethepain.com/

Susie )

[Guest guest]

Not bad ... I gave the site a tough test ... clicked on Diabetic, then on

Desserts. Of 28 recipes, 7-8 were at or above 38 grams of carbs/serving (one

was 53). But there were as many registering at or below 20 grams of

carbs/serving.

Susie

[Guest guest]

Be careful, Bill...I looked them over and found carb counts astronomical on

some of them...like 32 g. for *one* serving on one! That's more than 3 ADA

carb exchanges! I have noticed that just because a recipe says *diabetic*

doesn't mean that we can all eat it!

Now for the Buffalo Tenders. I would add more tenders, cut the hot sauce to 1

Tblsp. and use black pepper. Then anyone who wants more spice can add it when

eating. Also for low carb-ers...use regular sour cream and regular dressing

to cut that sugar...of the *light* versions to cut some of the fat and some of

the carbs! BTW...thanks for the site! *hugs* Toni

Bill Eastman wrote:

>

>

> go to http://www.fbnr.com/ and click on recipe finder

> in Favorite Brand Name

>

> on the Recipe Classification select diabetic and there is a big list. You

> can further limit it be meals, etc.

>

> Re: Buffalo Chicken Tenders recipe from fbnr.com

>

> >

> >

> >Ok, but for all of us " non-cajuns " , what's a good way to tone down the

> >heat? My wife won't even look at the recipe with all that hot sauce.

> >Otherwise, they sound great.

> >

> >OtterCritter wrote:

> >>

> >>

> >>

> >> Bill Eastman wrote:

> >>

> >> << Nutrients per Serving:

> >> Calories 83

> >> % calories from fat 27%

> >> Total Fat 2 g

> >> Sat. Fat 1 g

> >> Protein 9 g

> >> Carbohydrates 5 g

> >> Cholesterol 27 mg

> >> Sodium 180 mg

> >> Dietary Fiber 0 g >>

> >>

> >> <multiplying by 10, since I would eat the whole pound of chicken by

> myself

> >> ...>

> >>

> >> Susie )

> >>

> >>

> >--

> >Dave -- October 10, 1999

> >dorcutt@...

> >t2 08/98 Glucophage & Aspartame

> >

> >Davor's daily aphorism:

> >God heals and the doctor takes the fee.

> >

> >----------------------------------------------------------------

> >

> >

>

>

[Guest guest]

Thanks! I needed that. Now they sound like something we could handle.

OtterCritter wrote:

>

>

>

> Dave, if you left out the red peppers and the Louisiana hot sauce, you could

> probably use some steak sauce or Worcestershire or even soya sauce or gravy

> mix concentrate to turn the sauce reddish brown. Of you could serve the

> sauce " white. "

>

> And there are some hot sauces that are not very hot. Here's a fun web site

> to fool around with: http://www.tastethepain.com/

>

> Susie )

>

>

--

Dave -- October 11, 1999

dorcutt@...

t2 08/98 Glucophage & Aspartame

----------------------------------------------------------------