Buffalo Chicken Tacos (Serves 4 (serving size: 2 tacos))


1 cup thinly sliced celery

1 cup thinly sliced baby bell peppers (from 3 small peppers)

3 tablespoons fresh lemon juice

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

2 tablespoons chopped fresh cilantro, plus more for garnish

2 tablespoons unsalted butter, melted

2 tablespoons unsalted ketchup

2 teaspoons hot sauce (such as Franks RedHot), plus more for serving

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breasts, thinly sliced

1/4 cup reduced-fat sour cream

1 tablespoon crumbled blue cheese

8 corn tortillas, toasted

Step 1

Combine celery, bell peppers, and lemon juice in a medium bowl. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let stand at room temperature 10 minutes. Toss with cilantro.

Step 2

Meanwhile, stir together butter, ketchup, and hot sauce in a large bowl.

Step 3

Heat oil in a large nonstick skillet over medium-high. Add chicken, and cook until lightly browned on all sides, 3 to 4 minutes. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add chicken to hot sauce mixture; toss to coat.

Step 4

Stir together sour cream and blue cheese. To assemble tacos, spread 1 1/2 teaspoons of the sour cream mixture on each tortilla. Divide chicken and celery mixture evenly among tortillas; top with cilantro and hot sauce.

Calories 381, Fat 16g, Saturated fat 6g, Unsaturated fat 8g, Protein 30g, Carbohydrate 29g, Fiber 4g, Sugars 5g, Added sugars 0g, Sodium 435mg, Calcium 9%, DV Potassium 14% DV

taken from

Southwestern Sweet Potato Stew (6 servings)


2 cups lower-sodium vegetable broth

2 cups water

1½ pounds sweet potatoes, peeled, and cut into 2-inch pieces

1 medium onion, chopped ( ½ cup)

2 cloves garlic, minced

1½ teaspoons dried oregano, crushed

1 teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon salt

1 (15 ounce) can golden hominy, rinsed and drained

1 (15 ounce) can no-salt-added black beans, rinsed and drained

1 poblano chile pepper, roasted ,seeds removed, and cut into thin strips

Chopped fresh cilantro

Lime wedges


Prep 15 m

Ready In 10 h 15 m

Combine vegetable broth, the water, sweet potatoes, onion, garlic, oregano, chili powder, cumin, and salt in a 3½- or 4-quart slow cooker (see Tip). Stir in hominy, beans, and poblano pepper. Cover and cook on Low for 10 to 12 hours. Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with cilantro. Serve with lime wedges.

Tips: To roast a poblano chile pepper, preheat oven to 425°F. Cut the pepper in half lengthwise; remove stem, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Bake for 15 to 20 minutes or until the pepper is charred and very tender. Bring foil up around pepper and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skin; gently pull off the skin in strips and discard.

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Equipment: 3½- or 4-quart slow cooker

taken from

California Grilled Chicken


3/4 c. balsamic vinegar

1 tsp. garlic powder

2 tbsp. honey

2 tbsp. extra-virgin olive oil

2 tsp. Italian seasoning

kosher salt

Freshly ground black pepper

4 boneless skinless chicken breasts

4 slices mozzarella

4 slices avocado

4 slices tomato

2 tbsp. sliced basil

Balsamic glaze, for drizzling


  1. In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken breasts and marinate 20 minutes.
  2. Heat grill to medium high. Grill chicken until internal temperature reaches 170ºF on an instant-read thermometer.
  3. Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.
  4. Garnish with basil and drizzle with balsamic glaze.

Recipe Taken from

All Rights Reserved

Mesquite Grilled Turkey Burgers

Ingredients (4 burgers)

For the burger patties

  • 20 oz ground turkey
  • 1/4 cup non-fat Greek yogurt
  • 3 Tbsp finely diced roasted red bell pepper
  • 2 Tbsp finely chopped flat leaf parsley or cilantro
  • 2 Tbsp finely chopped shiitake mushroom
  • 2 cloves garlic, peeled and finely minced
  • 1 green onion, finely chopped
  • 1/2 tsp Lawry's Seasoned Salt
  • 1/2 tsp ground black pepper

Everything else

  • 4 whole wheat burger buns
  • 4 slices pepper jack cheese
  • 1 avocado, peeled and sliced
  • Thin sliced lettuce, tomato, and red onion


  1. Mix together all patty ingredients until thoroughly blended. Divide into 4 equal balls and form into patties (roughly 1/3rd lb each) about 3/4" thick and 4-5 inches in diameter. Refrigerate for at least 30 minutes.
  2. Preheat a charcoal grill to 400f (medium high). It should be at this heat for at least 5 minutes prior to grilling to get your grates pre-heated. Immediately prior to grilling, add 4-5 Kingsford Smokehouse Style Mesquite Briquetes or 1/2 cup of mesquite wood chips.
  3. Grill the burgers until the bottom cooks through and juices start to pool on top of the patties, about 5 minutes. (Note: I rotate my patties 1/4 turn at 3 minutes to get a cross hatch pattern.)
  4. Flip and cook until the patties reach an internal temperature of 165f, about 3-5 minutes. Top with a slice of pepper jack cheese in the last minute or two.
  5. Remove and rest on a raised rack and meanwhile toast your buns on the grill.
  6. Assemble the burgers with lettuce, tomato, avocado, and red onion.

Recipe originally appeared on

Do you have an amazing recipe you'd like to share?

Please submit your recipe to (limit it to two please). Type in the Recipe Name, Website (if available), and your recipe in the description area if a website link is not provided.

Families and Providers:

Resources listed on this website are provided for informational purposes only. PWSA of Wisconsin, Inc. does not endorse any particular therapy or provider. Be sure to talk with a trusted physician about what interventions and approaches are most appropriate for your child or person with PWS in your care.

PWSA of Wisconsin, Inc. | 38 S Main Street #226 | Oconomowoc, WI 53066 | (920) 733-3077 |

Powered by Wild Apricot Membership Software