Tag Archive | chicken

Slow Cooker Buffalo Chicken Wraps – Freezer Meal

Always on the search for easy to prepare, healthy, make ahead, freezer meals, I came across a pin for Slow Cooker Buffalo Chicken from Emily Bites. Below is the picture from her website. This recipe is so easy that even my favorite cellmate could make it!

Her picture looks so delicious and her blog says 1/2 cup is worth only 3 Weight Watcher points. I have to wonder if that included the bun?

Emily laid out the directions quick and easy, so easy I thought even I could do  that. I also thought it would make a great freezer meal.

When the chicken was done I thought the sauce was too watery, I wanted something thicker like a BBQ sauce. I also wanted to stay a bit healthy so I decided to ditch the bun and make it as a lettuce wrap. I forgot to by butter lettuce which is great for wraps so I used Romaine instead. Below you will see what I did.

Slow Cooker Buffalo Chicken 

  • 3 lbs raw boneless skinless chicken breasts
  • 12 oz bottle of Buffalo wing sauce (Emily recommended Frank’s Wing Sauce)
  • 1 oz packet of dry Ranch mix ( Hidden Valley)

The original recipe included 2 tablespoons of butter, I decided to skip that to save on fat and calories.

  1. Dump the sauce and Ranch dressing mix in a bag and mix, then add chicken.  Toss in freezer.  If you don’t want to freeze then dump everything in the slow cooker.
  2. Cook on low for 8 hours.
  3. When done Shred chicken.
  4. Eat and enjoy.

Emily recommends that after shredding the chicken you let it cook on low for another hour so it absorbs the juice.  I forgot to read that part.

What I did – I took put the cooked chicken in my Kitchen Aid mixer and used that to shred the chicken.  I also saw this on Pinterest and it is just the coolest thing, shredded chicken in less than 30 seconds!

I found the sauce to be too watery so I put it in a sauce pan with about a tablespoon of corn starch and let it boil till it was thicker.  A hint my mother-in-law taught me is to put corn starch or flour in a small jar with COLD water and shake it up before adding it to any hot liquid, this way you don’t get any lumps.

I then added the sauce to the chicken and served on Romaine lettuce. (Sorry, her picture looks much more appetizing than mine)

Review: First I have to say this was so easy and quick to make, it turned out great. It was so fast and easy to prepare even with the extra steps I added thickening the sauce.  I think I could have easily added another chicken breast or two as the sauce was very plentiful.  I think it would have tasted better on a good bun but as I mentioned I am trying to cut calories. I also think this would have made a great party dip. I am a wimp when it comes to spicy food and I thought this had just the right amount of heat but great flavor.

Here is the nutrition information from Emily Bites

Yields 12 (1/2 cup) servings. WW P+: 3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 175 calories, 1 g carbs, 5 g fat, 28 g protein, 0 g fiber

Easy Low Calorie Parmesan Chicken Bake

Another recipe that is so easy my husband could make it!  

There are only 4 ingredients! 

Takes only minutes to prepare!

Recently I was watching a mayonnaise commercial with a recipe similar to this and could only think Yew, ick, all that fat and grease. No don’t get me wrong, I love mayonnaise and could almost eat it straight out of the jar but since I started eating healthier I noticed that fatty greasy foods just don’t look as appealing as they used too.

Soon after watching the commercial I came across an alternative on Pinterest that uses Greek Yogurt.  I was skeptical but since I just happened to have the ingredients on hand I thought I would give it a try. The original recipe is Melt in Your Mouth Chicken. After reading through the comments I decided to change it up a bit.

Lo-Calorie Parmesan Chicken Bake

  • 3 lbs skinless chicken breasts (about 6 medium breasts)
  • 1 cup Greek Yogurt 0% fat (I used Chobani)
  • 1/2 cup shredded Parmesan
  • 2 tble Dijon mustard

1. Mix yogurt, cheese, and mustard in a bowl.

2. Dredge the chicken in the mixture to completely coat

3. Place chicken in greased baking dish, top with any remaining cheese mixture.        I used two dishes so it would fit in my crowded fridge better.

4. Bake at 375 for about 45 minutes until done.

 

 

 

 

Make Ahead– Prepared everything the night before and let sit overnight in the fridge so that when I came home from work all I had to do was heat up the oven, cook up a side, we had quinoa and carrots, and make a small side salad.

This recipe was so easy, the chicken came out tender and juicy and was full of flavor.

Alternative versions:

  • You can substitute the Greek yogurt with plain yogurt, sour cream, or mayonnaise but remember you will be adding extra fat and calories. 
  • Instead of using Dijon mustard add your own mixture of herbs and spices. Black pepper, salt, garlic powder, and a little oregano or basil.  Use crushed garlic or just some season salt. Try using your favorite poultry seasoning. 
  • Sprinkle the top with bread crumbs for a crunchy layer.
  • Wrap each breast in foil and bake on the grill.
  • Use Cheddar cheese and crumbled bacon.

My husband ended up eating two servings because it was so good, we packed the rest of for lunches, I hid two in the back of the fridge so he wouldn’t eat them before I did. 🙂 There were just as good the next day.

Enjoy! 

Thousand Island Chicken and Broccoli

Chris and I decided that to help improve our healthy lifestyle and to save money that we would each take a turn cooking. We each agreed to cook at least one meal a week. We then make enough to pack up for 2-4 lunches so we don’t have to eat fast food. This has been working out great but I learned that if I do the prep work Chris will be more likely to cook something.

I was working on a meal that involved chicken and discovered that I had defrosted too much I didn’t want to put it in the freezer so I looked in my fridge and found a bottle of thousand island dressing that was about 1/3 full. I was then inspired to come up with this dish. The measurements are approximate.

Thousand Island Chicken and Broccoli

  • ½ cup thousand island dressing
  • ½ cup water
  • 5 boneless chicken breasts
  • 2 cups of broccoli

Put all the ingredients in a bag, shake and let marinate for 1 hour, better if it is over night. Place the chicken and broccoli on the grill. I used the water to help get all the dressing out of the bottle.

In order to keep the broccoli from falling through the grill we placed it on a metal cooling rack that I bought for baking cookies but never used. If you don’t have this just use a piece of foil placed on the grill. The broccoli cooks fast so start the chicken first.  Just cook the broccoli so it gets a quick char and the sugar in the dressing caramelizes. About 5-10 minutes.

The broccoli was still crunchy and had a nice sweet flavor without being overpowering. The chicken was tender and juicy. Definitely a keeper!

That’s it! So easy even a man can do it!