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 :)