Buffalo Chicken Burrito's

Grab your chicken and chop it into small pieces. I use rotisserie, canned, or even Tyson frozen chicken cooked up. I used Tyson fajita chicken. 

INGREDIENTS FOR TWO:

• 4 oz cooked chicken breast (about one cup) shredded - any chicken you want. 
• 1 Light Laughing Cow Wedges
• 1 Tbsp Franks Buffalo Hot Sauce – I cannot stress the importance here that you MUST use the Buffalo sauce not just the Franks Hot Sauce here. It’s completely different and you’ll love it more if you use Buffalo sauce!
• 1/2 tsp Hidden Valley ranch dressing seasoning powder or 1/4 tsp garlic salt- Honestly, either one. I go back and forth all the time. I found the spicy ranch packet and used it for an additional kick. 
• 2 Tbsp nonfat Greek Yogurt - used Fage lactose free non fat. 

* could add lettuce or celery or really anything else you enjoy with buffalo chicken. 

Stir it all together and microwave for about 45 seconds. Divide dip among 2 Low point/low carb tortillas fold into a burrito and crisp in heated pan with olive oil spray. 

Eat one now and enjoy the other for lunch following day. Could enjoy it with zucchini fries or simple fresh fruit salad. 

Buffalo Chicken Wraps

I decided to try making a buffalo chicken dish for dinner that would have the same flavor that I was craving, but not so much of a caloric nightmare. I ended up making a super easy crockpot chicken that was so good!

I cooked two pounds of chicken breasts in the crockpot (cover with water, cook on high for 3-4 hours until the chicken is tender). I threw the chicken (discarding the water that it was cooked in) into my mixing bowl for my mixer, and mixed it on low for about 30 seconds until the chicken was shredded. Then I added 1/2 cup water, 3 Tbsp. ranch dressing mix, and 1/2 cup Frank's Red Hot sauce.

I wrapped some in tortillas for E, but I made lettuce wraps for myself, and they were phenomenal. Definitely crushed that craving for wings!

Probably good with blue cheese, too, but I prefer ranch with my buffalo chicken. I had leftovers for lunch today.

Easy Chicken Stir Fry

As with most of my recipes I like to keep things simple and try to use ingredients a "normal" person can find in there local store on any day of the year.

First let's talk sauce. I wanted a sauce that was not over sweet nor spicy. This one seems to have a happy medium.

INGREDIENTS:

For the Sauce

2-3 tablespoons cornstarch

1/4 cup brown sugar, packed

1/4 teaspoon ground ginger (or a bit of fresh minced ginger)

2 cloves garlic, minced

1/2 cup soy sauce or 1/2 cup tamari soy sauce

1/4 cup cider vinegar or 1/4 cup white vinegar

1/2 cup water

1 1/2 cups chicken broth

Additional

1 bag stir fry ready veggies

1 bag chicken breast

DIRECTIONS:

Combine all ingredients in a large glass jar with a lid. Screw lid on. Shake well.
Can store leftover sauce in fridge up to 2 weeks. Shake well before using.

Next cook up your veggies and meat. I like to use a full bag of frozen stir fry ready veggies.  


I also like to use full package of Tyson Frilled & Ready Fajita chicken.  


To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.

Serve & enjoy!!! 

*I found that it made up 5 servings. Each serving was about 214 calories according to my calorie journal. 

Chicken Parmesan Meatloaf Muffins

Chicken Parmesan Meatloaf
Source: adapted from What’s Cookin’ Chicago?



Ingredients:
1 ½ lbs raw ground chicken breast
1 large egg
1 egg whites
6 T dried breadcrumbs
¾ t dried basil
¾ t dried thyme
¾ t oregano
2 garlic cloves, minced
½ a small onion, chopped small or grated
¾ t salt
1/3 t black pepper
¾ cup Parmesan cheese
¾ cup pasta sauce
¾ cup 2% reduced fat shredded Mozzarella cheese
Optional: dried parsley, oregano or basil for garnish

Directions:
1.    Pre-heat the oven to 350. Lightly mist a muffin tin with cooking spray and set aside.
2.    In a large bowl, combine the ground chicken, egg, egg whites, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper and Parmesan cheese and lightly mix together. Do not over handle.
3.    Form the meat mixture evenly into the 12 cups of your prepared muffin tin. Spread the pasta sauce evenly over the tops of each muffin. Bake for 20 minutes and remove from the oven. Top each muffin with about a tablespoon of shredded cheese and then return to the oven for 2-3 minutes until the cheese is melted. Garnish if desired. 

Yields 12 muffins. WW P+:  4 per muffin or 7 P+ for 2 muffins
Nutrition Information per muffin from myfitnesspal.com: 147 calories, 6 g carbs, 5 g fat, 18 g protein, 0 g fiber