Tag Archives: on the go

Quick Single Serve Buffalo Chicken Salad

16 Apr

In our house, buffalo chicken dip is a frequent guest. With chips, in a fried wonton or on nachos, buff dip can do no wrong. I actually always try to keep the ingredients stocked in the fridge because they are all used in different recipes.

I try to prepare the night before with lunch for work etc. but let’s face it, it doesn’t always work out that way. This morning there were a) no lunch fixins to be found in the fridge and b) I wasn’t in the mood to make a PB sandwich. I had the Perdue shortcut chicken strips in the fridge so I thought buffalo chicken salad has to be a thing, right?

Google to the rescue and it is in fact something people eat on sandwiches!

What you need:

1/2 cup of cubed or shredded chicken (rotisserie chicken would also be delicious for this or any buffalo chicken concoction)

Hot sauce, I had Frank’s

Ranch dressing, any variety

Salt and Pepper

1 scallion, greens only chopped

1 TBS nonfat greek yogurt

Combine all ingredients but the chicken. I eye-balled the dressing, probably about 3 TBS. A quick note about hot sauce, you can add as much or as little hot sauce as you like but if you are making it for someone else, make sure you test it! I would hate to make something for someone without tasting it and hearing later that I burned their tongue off.

We usually have Butterbread in the house so I served it on that.

This recipe could be adjusted to make buffalo chicken dip as well by adding shredded cheese and it’s pretty light because there’s no mayo. For a different type of spice variation, you could also add Sriracha.

Buff Chicken Sandwich

Quick, simple and c’est si yum!

Broccoli, Sausage and Cheese Egg Muffins

17 Apr

I am a lover of breakfast. When I’m up and running out the door I don’t exactly have time for the big breakfast I love i.e. eggs, grits, toast and/or English muffin and maybe bacon or sausage. I read Lauren Conrad’s post about Busy Girl Breakfasts and figured why not give it a try.

I didn’t do a full pan of muffins since it was an experiment.

What you need:

3 eggs

1/4 cup of any variety of shredded cheese

2 sausage links (I used low fat)

2 tsp herbs de provence

Salt and Pepper

3/4 cup of broccoli (if you want less you could do less)

1 TBS of skim milk

Non-stick spray

Splash of water

Preheat the oven to 370 degrees. Combine all ingredients in a bowl. I used silicone cupcake liners. Spray the liners with non-stick spray. Fill each about 3/4 full because they rise. Bake for 20 minutes or until they seem set. I haven’t had these next day yet but I’ll see how they are as an on the go breakfast! C’est si yum!

photo 1-2egg muffins

Finished