Buffalo Chicken Meatballs. 3/4 cup panko bread crumbs. 1/3 cup + 1/2 cup Louisiana-style hot sauce, divided. 1/4 cup chopped celery. 1 egg white. 1 lb ground chicken. Reduced-fat blue cheese or ranch salad dressing, optional. Preheat 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery & egg white. Add chicken. Mix lightly but thoroughly. Shape into balls. Place on baking pan. Bake 20-25 mins til cooked through.
Baked Crab Rangoon 1 can (6 oz.) white crabmeat, drained and chopped 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened ½ teaspoon Garlic Powder fresh ground pepper to taste 12 won ton wrappers Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray. In a medium bowl, combine crab meat, cream cheese,Garlic Powder, and pepper. Mix well. Place 1 won ton wrapper in each mini muffin cup. Fill cup with crab mixture. Bake 15 to 20 min or until edges of golden brown