Wednesday, February 2, 2011

Food Week: Cold night, hot dinner

Buffalo chicken tacos and oven roasted potatoes for dinner. Go ahead. Propose to me.


Buffalo Chicken Tacos

12 ounces shredded chicken breast

3 tablespoons Franks Wing Sauce

2 ounces blue cheese

3 tablespoons reduced fat mayonnaise

2 tablespoons water

4 light tortillas

Shredded carrots

Finely sliced celery

Diced tomatoes

In a small saucepan, warm chicken breast and wing sauce. I used a chicken breast I poached earlier in the week when I was making my enchiladas. Meanwhile, process blue cheese, mayonnaise and water in a food processor. When the chicken is hot (temperature wise – HA), fill a warm tortilla with chicken, assorted vegetables and blue cheese sauce. Enjoy!

And when you’re finished, make yourself some dessert. Like this easy-peasy microwave bread pudding.


Easy Peasy Bread Pudding for Two

1/2 cup unsweeted vanilla almond milk

1 teaspoon butter

2 egg whites

1/2 teaspoon truvia

1/4 teaspoon cinnamon

Pinch salt

1/4 teaspoon vanilla

1 Cinnamon raisin English muffin, cut into pieces

In a microwave-safe bowl, microwave milk and butter for 1 minute, 30 seconds. Whisk in egg whites, sweetener, salt and vanilla. Add muffin pieces and allow to soak for a minute or so. Divide the mixture equally between two ramekins. Microwave for 2 minutes to 2 minutes, 30 seconds. Serve with a drizzle of maple syrup and ice cream.

By the way, I prefer vintage looking rings and princess-cut diamonds :)

1 comment:

  1. I love buffalo chicken - tacos? Genius! These are going to be on my super bowl menu for sure!!!! Love that you are willing to share your recipes. Thank you Thank you Thank you!!!! My tummy is growling just looking at the photo! Yum!