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
Finely sliced celery
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
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 :)