Buffalo Chicken French Bread Pizza {recipe}

I know it’s the new year and we’re supposed to be juicing and diet cleansing and sweating to the oldies plus doing three thousand crunches a day, minimum.  I know I should be focusing on eating my greens and counteracting all that indulging I did over the holidays.  Spinach.  Kale.  Brussels Sprouts.  SALADS, SALADS, SALADS!!!

I know.  I KNOW.  But what kind of friend would I be if I didn’t share THIS with you guys?

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Am I right?!

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Some like it hot

There is a small portion of the population out there that crave heat in their food.  These are the people who actually enjoy the runny nose you inevitably get when eating something hot.  The people who know when others say something is “hot” it won’t even phase them because of their extreme tolerance for heat.  The people who’ve contemplated carrying around a bottle of hot sauce in their purse/bookbag/car.  The people who have found a way to incorporate buffalo sauce in to breakfast, lunch, AND dinner.  The people who constantly get asked “you put hot sauce on that?!”

You know who you are.

This recipe is for you.

I bring you slow-cooked buffalo chicken sandwiches:

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When I first stumbled upon this recipe, I KNEW it was destiny.  Buffalo chicken dip is a staple in my circle of friends and family, so how could a buffalo chicken sandwich NOT be amazing?

Simple answer.  If you like hot food, you will love this sandwich.

The recipe was very easy to throw together. 

Throw the following into a plastic baggie to marinate overnight:

  • 4 raw skinless boneless chicken breasts
  • 3/4 of a Quart (24 ounces) buffalo wing sauce (use your favorite brand–we used Gionino’s, of course)
  • 1 package dry ranch salad dressing mix

The next morning toss the marinated chicken into a crockpot, and cook on low for 6 hours.  Once the chicken is cooked, pull the breasts out of the crockpot and shred them up with two forks.  Toss the meat back in and then add:

  •  2 tablespoons butter
  • 8 ounces of buffalo wing sauce (which is the remainder of the quart)

Cook for one hour more, and then serve on top of a toasted kaiser roll. 

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To make the sandwich even more amazing, add some pepper jack cheese. 

Awwwwww yeeahhhhhhh.

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WARNING:  Things may get a little sloppy.  But true hot sauce lovers like to become one with their food, am I right? 😀

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Buffalo. Chicken. Dip. Rocks my world.

Not to be a total buzzkill, but this is by no means a “healthy recipe.”  However, it is much healthier than the version we used to make, and I promise everyone who tries it will love it.  I stand behind my buffalo chicken dip 🙂

Here’s what you’ll need to make a single batch.  For game day, I totally recommend using a slow cooker like this one! 

  • 1.25 pounds shredded chicken breast
  • 8 ounces Hidden Valley Fat Free Ranch Dressing
  • 8 ounces Philadelphia 1/3 less Fat Cream Cheese
  • 4-5 ounces Franks Red Hot, depending on your heat preference.
  • Shredded cheese of your choice
  • Tortilla or corn chips for dippin

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First up, I like to boil the chicken.  This is the ONLY recipe you will ever see me use boiled chicken for, as I find it extremely unflavorful.  However, it does make the chicken very moist and easy to shred.  I typically cut the chicken breasts in half before dropping them into a pot of boiling water.  Depending on the size of the chicken breasts, this can take 12-14 minutes or so–just cook the chicken until it’s no longer pink in the middle.

Once the chicken is done, transfer it to a plate to cool.  Meanwhile, combined the ranch dressing, cream cheese, and Franks in a bowl.

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Melt the sauce in the microwave on a VERY low heat, stirring frequently.

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Next up, it’s time to SHRED.  The chicken that is.  I find it easiest to shred the chicken by using two forks.  One to hold the chicken in place, and the other to shred the chicken a part:

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I usually do a rough shred with the forks, then use my hands to break it up into smaller bits and also find any fat that may have slipped in.  Chicken fat.  *CRINGE*

Once shredded, toss the chicken into a baking dish (or crockpot):

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and pour the melted sauce over top.  Stir to combine:

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then top with shredded cheese:

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At this point you have two options–bake in the oven at 350 degrees for about 20 minutes OR you can also just put the lid on the crock pot and set it to medium heat.  If I’m using a crockpot, I often use a little less chicken so the dip doesn’t dry out too much throughout the day.

I kid you not, this is better than any buffalo chicken dip I have ever tried.  A lot of people used canned chicken in their buffalo chicken dip, and honestly, that is the worst idea ever.  Using chicken breast is KEY.  In a pinch, I’ve also used a rotisserie chicken, which was equally tasty.

Also important to point out that sometimes fat-free ranch can have kind of a funky taste.  I’ve tried other brands in this BCD, but have found Hidden Valley to be the best option.

The dip disappeared before I got a photo, but I think you get the picture.  It is friggin delicious.

It also freezes and reheats well, tastes delicious cold, on a sandwich, and when eaten with your bare hands 😀

ENJOY!!!

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A sandwich BUILT for Hummus

It’s Thursday, and I am one happy lady.  Thank you to those of you who commented on yesterday’s tell me something happy post.  Each one of your comments resulted in a big smile on my face, and I thank you again and again for sharing your happy thoughts with me!

Breakfast #1

Today I planned on eating the last of the scrambled eggs I cooked up on Sunday, but I was in the mood for something a little different.  Something with a little kick.  And when I’m in such a mood, I turn to my friend Frank.  Frank’s Red Hot that is 🙂

Come to think of it, I can’t leave out my good friends George and Mama Lupe either!  Frank, George, and Mama Lupe all contributed to my yummy breakfast wrap.

Leftover scrambled eggs + several shakes of Franks atop a Mama Lupe low carb tortilla:

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Then I wrapped it up burrito-style and grilled on the George for about 5 minutes, until the eggs were hot and the tortilla was crispy. 

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I also heated up the broccoli in the microwave… Unfortunately my microwave doesn’t have a human name…  Frank, George, Mama Lupe, and Emerson (I guess Emerson could be  a last name).

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I swear the George Foreman grill is one of the most amazing kitchen gadgets on earth–or at least the most amazing one in my kitchen!

Stats on B#1:  208 Calories, 15 g carbs, 8g fat, 24g protein, 6g fiber

 

Breakfast #2

Overnight oaty goodness:

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It’s getting cold in the mornings now…  I have a feeling pretty soon I’ll be saying farewell to cold oats and heading back to the warmth the traditional hot oats.  *Sigh*

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Stats on B#2:  233 calories, 44g carbs, 5g fat, 6g protein, 7g fiber

Lunch

Ive blabbed my Trader Joe’s sob story on this blog many a time.. Sooooo far to drive (~1 hr away) to the nearest TJ’s… So sad.  Luckily, my mom picked me up some Trader Joe’s Hummus on her last trip to TJ’s!  WOOOOOOT!

The hummus was not an afterthought for today’s sandwich, not a mere condiment to go on the bun.  No.  Today’s sandwich was BUILT specifically for Trader Joe’s Cilantro Jalapeno Hummus.

This sandwich consisted of a Pepperidge Farm 7 grain deli flat & a four ounce grilled chicken breast:

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That I topped off with sliced tomato, onion, and the STAR of the show:  Trader Joe’s Cilantro Jalapeno Hummus

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Then I added some fresh spinach and some sprouts.  Excessive veggies?  Perhaps.

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Check out the height on this sucker:

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I also had some leftover roasted cauliflower on the side.  Cauliflower might looking boring, but trust me. It was fab.

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Layers of FLAVOR.

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Stats on Lunch:  364 calories, 35g carbs, 5g fat, 46g protein, 11g fiber

QUESTION:  What did YOU have for lunch today?  I’m always looking for ways to shake up my lunch routine!

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Carb tooth strikes again

Happy July!!!!

Can’t believe it’s already here… There is so much going on over the next few months (my birthday, vaca, parties, get-togethers, HLS!!!), I’m sure they are going to fly by!  Psst… don’t forget to comment on the PB2 giveaway by Sunday!

The first day of every month my firm brings in a “Birthday Breakfast” to celebrate all the employees whose birthdays fall in that month.  The spread always consists of fruits and a variety of carblicious goodies to tempt me:

I really wanted to toast up one of those bagels and smear it in cream cheese and hot sauce (if you haven’t tried it and you like hot food, TRY IT NOW).  Something about baked goods and breads make my mouth water….  I wish I could get past it, but my body is head over heals in love with these unhealthy treats!!!  Darn you, carb tooth!

Since my birthday falls in this particular month, I allowed myself a tiny sliver of a blueberry muffin.  Ridiculous.  I just picked up some Bob’s Red Mill low-carb baking mix, so maybe I’ll try and make some healthified baked goods this weekend 🙂

 

Breakfast #1

For breakfast today, I had the leftover Canadian Bacon Eggins I made earlier in the week.

Just as tasty the second time around 🙂

Stats:   147 calories, 6g carbs, 1g fat, 26g protein, 0g fiber

 

Breakfast #2

For breakfast #2, I had 1.5 cups Trader Joe’s Vanilla greek yogurt with 1/4 cup blueberries.

I love all the fresh fruits and berries this time of year!  Cannot get enough.

 Stats:   171 calories, 28g carbs, 0g fat, 14g protein, 1g fiber

 

Lunch

My sandwich yesterday was so frickin delicious, I decided to make a similar one today.  I took a 3.5 ounce chicken breast, 1 cup spinach, 1 tbsp Trader Joe’s Spicy Hummus, tomato, and onion and smashed it into a Joseph’s Low Carb Pita.

Also had some sliced up red pepper on the side.  I looovvveeeeee hummuss…. mmmmm…..

Stats on stuffed pita & red pepper:   240 calories, 25g carbs, 7g fat, 28g protein, 9g fiber

Snack

I tried the Trader Joe’s Mocha yogurt, but was NOT a fan. 

It had a weird tartness about it… and overall was just different than I was expecting.  First thing I’ve purchased from TJ’s that I didn’t enjoy!

QUESTION OF THE DAY:  What are your favorite healthified cookout recipes?

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