Buffalo chicken Sandwiches – with Ranch please….

I came across this recipe in a magazine. I honestly don’t know which one because I tore it out immediately!
I’ve been doing that a lot lately – tearing things out immediately!
But this was so good y’all. I have a spicy spot for hot stuff.
It was an acquired taste that came along with my acquired husband (just joking honey if you read this :])
I like buffalo wings.
I like chicken.
I like simplicity and I love my crock pot so this was a match made in heaven before I even knew I needed to find it!
The original recipe calls for buffalo wing sauce but I wanted to be a rebel without a cause so I made my own! Cause I’m crafty like that.
Wait um I mean creative, no inventive, no…. never mind.
I just like making my own sauce. Man that sounded hilarious in my head.
I try……
I’m not a fan of Blue Cheese either. I don’t like it and don’t want to try it. Well, unless you secretly serve it to me and I like it without knowing then I guess it will be okay to say I like it. But otherwise, keep it outta my Frigidaire!
At least that is how I sneak things into my meals and it works for my bunch but I’m too smart for that so kids don’t try this at home! Ranch please……
Ok so simplicity you like huh? Well, here you go.
{Printable Link}
You will need:

• 3 - 4 to 6 oz Boneless skinless chicken breasts (frozen or thawed)
• 1 Cup Franks Red Hot Hot Sauce
• 2 Tbsp Butter
• 2 Tbsp Honey
• 2/3 cup water
• Salt and pepper to taste
• Low fat or FF Ranch dressing for topping it all off
• Sandwich Rolls (I had some yummy bakery rolls but any Roll you prefer would work)

Directions:

1. In a crock pot, add all ingredients except ranch dressing and cook on low for 8 hours.
2. Once done, shred meat with tongs (easiest way to shred!) and mix it all up in the sauce in your pot.
3. Pile it onto your Roll, add Ranch dressing to your liking (or that other stuff, bleh).

Have one heck of an evening folks!
S-Kay-Ooo so glad you stopped by :)

Chicken Quesadillas and a HUGE Avocado

If you’ve read my blog for any length of time you know I love love love Mexican style food!
My love for guacamole has blossomed into a relationship that I can only describe as none other than obsessive.
I had to slow my roll with this wonderful item because I discovered it was adding life to my hips that was totally unwanted.
I can’t believe I never knew this before but when I found out how many points I’d eaten with just one avocado, I was sick I tell ya, sick!
It took more guacamole to recover from the shock of leaving it alone.
I recovered nicely and have been on a 12 step program to learn to walk away from the dipping bowl!
That was until someone brought me this HUGE avocado you see there in the background. Oh, but its too pretty to cut up. Actually I’m waiting on it to get just a wee bit more ripe then off with its…. um, skin??
Anyway back to reason you stopped by – The food!
I make these chicken quesadillas all the time and I can’t believe I’m just now posting them but here they go….
{Printable Link}
You will need:

• 2 – 4oz boneless skinless chicken breasts
• 1 small green bell pepper – sliced into strips
• 1 small yellow or red pepper – sliced into strips
• 1 small onion – sliced into strips
• 1 Tbs olive oil
• Cumin – to taste
• Oregano – to taste
• Garlic power – to taste
• Salt & pepper – to taste
• 1 cup Mexican cheese blend shredded cheese. (I use Sargentos reduced fat)
• Fat free sour cream
• Guacamole (my homemade recipe or store bought – you choose. Wholy Guacamole is a good store bought choice if you can’t make your own)
• Salsa - optional
• 8 small soft taco size flour tortillas(or whatever type of flour tortillas you choose to use.)

Directions:

1. Half your chicken breasts so they will cook easier and will be easier to handle. Season them with the cumin, oregano, garlic power, salt & pepper to your liking.
2. Cook chicken until done and no longer pink in the middle.
3. While the chicken is cooking, cut up your peppers and onion.
4. Remove the chicken and let it rest for a couple of minutes. Once cool, slice them into strips or chunks, which ever you prefer.
5. In the same skillet, add the olive oil and the veggies. Cook for about 5 minutes or until tender.
6. Add chicken back to skillet and mix in with peppers and onions, turning the heat to low.
7. In a separate skillet warm up the bottom half of your tortilla.
8. Add cheese, chicken mixture, salsa, and sour cream. Top with another tortilla and let it melt the cheese for a few minutes.
9. Flip the quesadilla over so the top side is now on the bottom and let it get a little crispy or toasty.
10. Once it’s done remove and repeat for the remaining quesadillas you need.
11. Top them off with guacamole, sour cream, salsa or any toppings that float your boat at the moment.

This recipe serves 4 people.
Serve with chips and salsa or eat it all alone but whatever you do, Enjoy!!!
Happy Friday Folks!