Buffalo Chicken Nachos

My friend and I have a long-standing tradition of Taco Tuesday. This semester it had to change to Taco Thursday because of her busy Tuesdays, but nonetheless- still amazing. Last night she changed it up and made buffalo chicken nachos. I am kind of intimated by spicy stuff, but this recipe is amazing. The ranch and sour cream tone down the spice of the buffalo sauce, and make it creamy and delicious. Her roommate made up the recipe, so she didn't have exact measurements, but it is so good.

Crock Pot Buffalo Chicken Nachos

2 lb chicken, cut into chunks
1 bottle Sweet Baby Ray's buffalo sauce
1 cup chopped onion
1 dry ranch packet
4 oz diced green chilies
2 garlic cloves, minced
1 cup sour cream
2 cups shredded cheddar cheese
1 can refried beans
1 can pinto beans
Cilantro
Olives (optional)
Tortilla chips
Sour cream (for garnish)
Guacamole (for garnish)

Place chicken in crock pot, cover with buffalo sauce, onion, ranch packet, green chilies, and garlic.

Cover and cook on low for 6-8 hours. Just before serving, stir in 1 cup sour cream. Place a layer of tortilla chips in a 9 x 13 baking dish, then spread 1/2 can refried beans over the top and cover with 1 cup of shredded cheese. Ladle the chicken mixture and sauce on top, then put a layer of pinto beans and sprinkle with chopped cilantro and olives (if desired). Place another layer of chips, and repeat. Bake at 350 degrees for about 5 minutes, or until cheese is melted. Top with sour cream and guacamole.

The best chips to use are Juanita's. This is my personal opinion but they are the best chips in the whole world.

Seriously, so good. I was too excited and hungry to take a picture, but I am making them next week for husband and I will take one then. I had to eat mine with a fork, but it's worth it. She also said that if you eat it leftover, add in some fresh tortilla chips right before you eat it to give it the crunch.

Chicken Scampi

Husband and I went to Olive Garden a few months ago to celebrate my grandma's birthday, and they had Chicken Scampi as a special. We both ordered it and it was so good! It had a light white sauce (not nearly as heavy as an Alfredo) with lightly breaded and seared chicken pieces and sauteed onions and peppers tossed with angel hair pasta. It is one of my new favorites, but they don't have it anymore. So I found a copycat recipe on a blog, but when I calculated the WW Points Plus, it was really high (although probably not even as high as the restaurant version....).

So, I adjusted the ingredients a little bit to get it low enough that I could make it on a day when I did a good workout :)

Chicken Scampi (serves 4, 1 serving = 15 WW Points Plus)

6 chicken tenders (I use the frozen ones from Costco, which are 3 PP each)
1/2 cup all-purpose flour
1 cup skim milk
1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil, divided
1/2 red onion, sliced into thin rings or slices
1/2 green bell pepper, sliced thin
1/2 red bell pepper, sliced thin
1/2 orange bell pepper, sliced thin
1 clove garlic, sliced thin
1/2 lb angel hair pasta, cooked
3/4 cup chicken broth (original recipe calls for white wine)
3/4 cup half and half
1/4 tsp Italian seasoning

Mix flour, salt, and pepper in a shallow dish. Place milk in a separate shallow dish. Dredge chicken in  flour first, then  milk, then flour again. Place tenders on a rack and allow to rest for 10 minutes. While chicken rests, saute peppers, onion, and garlic in a skillet with 1 Tbsp of olive oil, until peppers begin to brown. Place on a plate, then add second Tbsp of olive oil to hot skillet. Cook chicken for 5-7 minutes per side, until chicken is browned on both sides. Place chicken on a plate, then add chicken broth (or white wine) and scrape the browned pieces from the bottom of the pan, mixing with liquid. Add half and half, then add vegetables and stir. Add cooked pasta to the skilled, mix well. Put the coated pasta and peppers on plates, adding 1.5 chicken tenders to each serving.

Cranberry Meatballs

I went to a Christmas party at the home of one of the doctors I work for, and his wife made the most amazing meatballs I have ever had. I got the recipe and realized that they have cranberry sauce in them, so they are a perfect holiday appetizer. But I think I want to eat them year round. Seriously, so tangy and spicy and delicious. Can't wait to eat them again.

Meatballs

2 pounds ground beef
2 large eggs
1/3 cup dry breadcrumbs
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme

Combine in large bowl, shape into 54 one-inch balls. Cook in large skilled over medium heat until browned (about 5 minutes), remove and drain on paper towels.

Or if you are lazy (like me) you can buy a bag of frozen meatballs from Costco. The recipe calls for 54 meatballs.

Sauce

16 oz canned cranberry sauce
12 oz jar chili sauce
1/4 cup orange marmalade
1/4 cup water
2 Tbsp soy sauce
2 Tbsp red wine vinegar
1 tsp dried red pepper flakes

Stir ingredients together in a large pan and cook, whisking occasionally, for 5 minutes or until smooth. Add meatballs, reduce heat to low and cook (stirring occasionally) for 15-20 min until meatballs are cooked through. If you are using the frozen meatballs, they are pre-cooked, so you can just warm them in the sauce. I put mine in the crock pot and heated on low until ready to serve.

Crock Pot Scalloped Potatoes

So, I love potatoes. In any and all forms. French fries, scalloped, baked, mashed, you name it. I made some scalloped potatoes for Christmas dinner, and they were a big hit. But they take a long time to cook, and I needed a recipe that could cook all day while I was out, which I could then take to a dinner that evening. I found a recipe for crock pot scalloped potatoes, made a few modifications, and it turned out pretty delicious.

Crock Pot Scalloped Potatoes (serves 4)

3 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1 cup skim milk
1/2 cup heavy cream
1 cup shredded cheese (I used a mix of cheddar and parmesan)
5 medium potatoes, peeled and thinly sliced

Butter your crock pot, place potatoes inside. Combine butter, flour, salt, and pepper in a saucepan over medium low heat, whisk in milk and cream until smooth. Heat and stir until it is thick and bubbly, then stir in cheese until melted. Pour sauce over potatoes in crock pot, cook on low 5-7 hours.

My Favorite Veggie Dip

I made this veggie dip for a family football party, and it was so good. I can't remember where I found the recipe, but it knocks ranch dressing way out of the running. Such awesome flavor, and I used low-fat mayo and sour cream. You could also sub 1/2 cup plain greek yogurt, 1/2 cup sour cream to cut down even more on fat.

It also is really good to dip pita, potato, or tortilla chips.

Veggie Dip

1 cup mayo
1 cup sour cream
1 tablespoon dried onion flakes
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon seasoning salt
1/2 teaspoon garlic powder

Mix all ingredients, chill overnight. Dip your favorite veggies or chips!

Balsamic Chicken Sausage Sandwiches

So, I found a recipe that I made a few times and LOVED. This was back before I knew what Pinterest was, so I emailed the recipe to myself...and then it got lost in my 1000+ inbox. I kept making it, but could never find the recipe, so it got modified over the last year. Then, while cleaning out my very full box, I found it! Hooray!

It's such a great meal on a summer day. You can grill the sausages, or use a George Foreman and grill them inside, which I did many times this winter. The onions and cheese sit in the marinade and have this delicious balsamic flavor, and I usually marinade them all day. Then, when they are broiled, the cheese melts and gets all bubbly and delish. I use Johnsonville chicken sausage (chipotle and cheese) and usually try to get fresh rolls from my bakery. Then we usually eat it with a salad or cut up veggies, and potato chips.

Balsamic Chicken Sausage Sandwiches

1 onion, thinly sliced
4 oz shredded parmesan cheese
2 tablespoons balsamic vinaigrette
1 tablespoon steak sauce
1 teaspoon minced chives
1 teaspoon parsley (dried or fresh)
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1/4 teaspoon salt
1 package (5 links) chicken sausage, any flavor (I prefer the chipotle)
5 hoagie rolls

Combine onion, cheese, vinaigrette, steak sauce, chives, parsley, garlic, pepper, and salt in a bowl. Refrigerate for at least two hours (I usually do it overnight). Turn oven on to broil. Slice the sausages in half lengthwise and grill, then place in a roll and on a baking sheet. Spoon marinade over the sandwiches, then broil for 2-3 minutes until cheese is melted.

Chicken Lo Mein

I love steamed veggies - love the crunch and flavor that they add to a meal. This is a tasty and easy recipe for Chinese-inspired noodles that aren't too greasy.


Chicken Lo Mein (serves 6-8)

• 1/2 pound angel hair pasta
• 3 tablespoons hoisin sauce
• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon ginger
• 1 medium onion, sliced
• 1/2 cup sliced carrots
• 1 cup broccoli florets
• 1 cup sugar snap pea pods, halved
• 1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips

Cook pasta according to directions, then drain and set aside. Mix hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch in a bowl. Heat 1 TBSP vegetable oil in skillet, add ginger and onion, stir fry 2 minutes. Add carrots, broccoli, pea pods and stir fry 2 minutes. Transfer to a plate, then add other TBSP vegetable oil to skillet. Cook chicken, then add vegetables back to the pan. Add sauce and noodles, then cook 3-5 minutes on medium heat until heated through.