Buffalo Chicken Meatloaf

My friend Erin, from Erin's Food Files, emailed a recipe for Buffalo Chicken Meatloaf several weeks ago. I was so excited when I got the email, because this meal is right up my alley. It seems like towards the end of last year I had definitely gotten off track with eating healthy and working out as much as I used to, so this meal was just perfect! I am always looking for new ideas for a healthy recipe, but often am sceptical that they may lack flavor...this dish definitely had flavor. In fact, it was so delicious that I can't wait to make it again! I decided last minute to try whipping up some Blue Cheese Mashed Potatoes (which you will see tomorrow) with some leftover potatoes I had to go along side the meatloaf. They were a great addition, not as healthy as the meatloaf, but hey they were delicious with every bite!

Buffalo Chicken Meatloaf

(as seen on Erin's Food Files, recipe from Biggest Loser Cookbook)

Olive oil spray

2/3 cup old fashioned oats

1/2 cup fat free milk

1/3 cup hot sauce, plus more to sprinkle on top

1 lb extra-lean ground chicken breast

1/4 cup finely chopped celery1/4 cup shredded carrot

1/4 cup finely chopped sweet onion

2 large egg whites, lightly beaten

1/4 teaspoon salt

1/2 cup crumbled reduced fat blue cheese

Preheat oven to 350F.

Lightly mist a 9” x 5” x 3” nonstick loaf pan with olive oil spray.

Combine oats and milk in a medium size mixing bowl. Mix well. Let stand for 3 minutes or until oats are softened. Stir in hot sauce until well mixed. Add chicken, celery, carrots, onion, egg whites, and salt. With fork, mix ingredients well. Add blue cheese and gently mix.

Transfer mixture to pan and spread so that top is flat. Sprinkle on a couple shakes of hot sauce and spread evenly. Bake 35 to 40 mins or until chicken is no longer pink. Cut into 8 slices. Makes 4 servings.

Stay tuned for tomorrow...Blue Cheese Mashed Potatoes!

Inside Out Buffalo Wings

This recipe (from A Dash of Sass) popped up in my Google Reader last week and I was so excited that I went straight home from work and made it for dinner that night! The hubs and I LOVE LOVE LOVE anything Buffalo style...especially wings! I was immediately intrigued by this recipe because it seemed like it would satisfy my want for wings, but yet it wasn't as unhealthy as the greasy fried ones.

This meal was so delicious and easy to prepare! I served it wish a small salad with a drizzle of blue cheese dressing and franks buffalo wing sauce. It was a perfect side to the chicken. I will definitely be keeping this meal in a regular rotation! I couldn't believe how tasty it was. The chicken was so moist and full of that buffalo flavor we love so much!

Inside Out Buffalo Wings

(from A Dash of Sass)

1 pound thin chicken cutlets

4-5 tablespoons crumbled blue cheese (I used low-fat)

4-6 tablespoons Frank's Buffalo wing sauce (the original recipe says hot sauce, but I wanted to use wing sauce)

salt and pepper
**see note**

Preheat the oven to 350 degrees.

Place one chicken cutlet between two sheets of wax paper. Using a meat tenderizer or a heavy saucepan, carefully pound the meat until it is approximately 1/4-1/2 inch thick. Be careful not to tear the chicken. Repeat with each cutlet.

Season each side of the chicken cutlets with salt and pepper.

Place approximately 1 tablespoon of crumbled blue cheese on the wide end of each chicken cutlet. Roll the cutlets around the blue cheese crumbles. Secure each roll with a toothpick.

Place the rolled cutlets in a baking dish. Using a pastry brush (or your fingers) brush the cutlets with hot sauce. Roll the cutlets around so that they are completely covered with hot sauce.

Bake for approximately 20 minutes or until chicken is cooked through. Carefully remove toothpicks. Serve warm with crunchy celery. Feel free to drizzle more hot sauce over the rolls before serving.

**These are the exact measurements from the original recipe, however, I didn't measure a thing. I say just use what looks good and based on your tastes. If you want more or less sauce, go for it. Same goes with the blue cheese.**

Buffalo Chicken Wrap

So last night for dinner, I treated myself! My husband has been feeling really sick and actually threw up on his way home yesterday. (I know sorry for that imagery!) But I had been planning on this great dinner, which I knew I would have to put off until he felt better...I can't wait to blog about it and share it with all of you! I am hoping to make it for dinner tonight!

So since I love to keep a stocked freezer/pantry, I always have some of my homemade chicken noodle soup on hand for special nights like last night. But that wasn't going to cut it for me!! I wasn't sick and I wasn't eating chicken noodle soup!!! I knew I had the ingredients on hand to make this wrap and I knew I didn't have enough to make two so I thought it would be perfect for my dinner. I felt so bad eating it in front of my husband though. He loves anything and everything Buffalo Chicken! This wrap is so yummy! If you like Buffalo Wings at all, definitely give this wrap a try. I never used to like Blue Cheese either, but I have really gotten into it over the past couple of years...it really makes this wrap what it is! Enjoy!

Buffalo Chicken Wrap

(from the kitchen of Liesl)

1 sun dried tomato tortilla

1 cup of rotisserie chicken shredded

1/4 cup buffalo wing sauce

1 teaspoon lite butter

2 ribs of celery

a couple of tablespoons of blue cheese crumbles (I used reduced fat)

blue cheese dressing for dipping (I used lite)

In a small saucepan, heat butter and buffalo sauce over medium heat. Add chicken and cook until heated throughout and sauce has coated the chicken. About 5 minutes.

While chicken is heating, cut one rib of celery into long strips. I cut the rib in half and then cut each half in long strips. (The other piece I used to decorate and eat along side my wrap.)

To assemble:

Lay tortilla flat on plate.

Spoon chicken mixture out of pan into the center of the tortilla.

Lay the thin strips of celery on top of the chicken.

Sprinkle the blue cheese crumbles on top of the celery.

Carefully roll up the wrap and slice at an angle. I put a toothpick in each half to help hold it together.

This wrap was so easy to make and very delicious!!! The blue cheese dressing on the side added an extra zing with every bite. I had to watch my husband drool over my plate while I was eating this...I promise you it really made me feel guilty!! OK really it just gave me reason to savor every bite, he usually eyes my plate for leftover bites...but I knew this wrap was all mine so I took my time and truly enjoyed it!!! I did have to promise to make it for him soon, once he gets better of course!!