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Big Crock Pot O’ Shredded Buffalo Chicken

Well this was tasty and definitely worth repeating again and again!

I’ve been following the Ultimate Portion Fix meal plan, and I love how simple it is to track what to eat each day without counting calories or points. Meals like this are GREAT, because I can make a big batch, and use it throughout the week to fill up my red (lean proteins) container. I put it in wraps (I like Ezekiel tortillas) or even on top of a salad. You can adjust the heat, using the amount of hot sauce that suits your fancy. My ‘fancy’ likes it HOT! 😉

Crock Pot Shredded Buffalo Chicken

Ingredients:buffalo chicken

  • 4-5 boneless skinless chicken breasts
  • 2-3 garlic cloves
  • 2-3 celery stalks
  • 2-3 carrots
  • 1/2 onion – diced
  • 3-4 C. chicken broth
  • ground black pepper (to taste)
  • *water
  • 1/2 – 1 C. Franks Red Hot Sauce

Directions

Add chicken, garlic, celery, carrots, onion, chicken broth and pepper to the crock pot. Add enough *water (or more broth) to just about cover the chicken. Cook on high for 3-4 hours or low for 6-8 hours (depending on the temp of your crock pot). Remove the veggies and skim or strain the broth to remove the icky, chunky bits. Reserve broth. Shred chicken with 2 forks and return to the crock pot with 1/2-1 cup of the reserved broth PLUS 1/2-1 cup of the hot sauce, until it’s the desired heat and moistness. 🙂 Cook for an additional 30 minutes on low. Eat it up!

buffalo_serving_suggestion
Serving Suggestion: Ezekiel wrap, lettuce, shredded carrot, chopped celery, Greek yogurt and reduced fat feta crumbles

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Baked Chicken Tenders

no_nuggets

NO MORE CHICKEN NUGGETS!

I’m taking a stand!

Yes, the kids LOVE them, and they’re quick and easy to make when you’re short on time, but I’m done. I have begrudgingly purchased them over the years, but I won’t anymore! The cleaner I eat, the more grossed out I become about the foods that I’ve continued to allow the kids to eat.

Do chicken nuggets pass the ‘Grandma Test’? In other words, would my Grandma have served these to her family…NO WAY! Because it’s not real food.

The kids were a little angry with me initially, but then I introduced them to this recipe, and now…they fight over the leftovers and don’t even miss that big red package that used to take up SO much space in my freezer! Yes, they’re a little more work, but they’re worth it (the chicken AND the kids)! Oh, and the grown-ups will LOVE them, too! 🙂

Homemade chicken tenders

6 servings

  • 4-5 boneless, skinless chicken breast – cut into strips (or use the pre-cut tenders!) chicken_tenders (1)
  • 2 C. whole wheat panko bread crumbs (you can use whole wheat bread crumbs if you can’t find the panko)
  • 1 C. parmesan cheese
  • 1 t. Italian seasoning
  • ½ t. garlic powder
  • ¼ t. cayenne pepper
  • ¼ t. pepper
  • 2 eggs
  • 1/2 – 1 C flour (I use wheat/white blend)

Directions:

  • Preheat oven to 400°.
  • Spray a large pan with cooking spray.
  • Whisk eggs in a shallow bowl.
  • Combine bread crumbs, parmesan and seasonings in another bowl.
  • In a third bowl, add flour.
  • Take chicken pieces and roll in flour, shake off excess and add to egg mixture, then press into the breadcrumb mixture until thoroughly coated on each side.
  • Set on the prepared pan. Continue until all of the chicken is coated. Lightly spray the top sides of the chicken with cooking spray.
  • Cook for 12-15 minutes. Remove pan from oven, flip pieces over and return to oven for another 12-15 minutes.

VOILA!

 

Nutritional Info

1 serving: 290 calories, 30 grams protein, 20 grams carbs

*A good dipping sauce is mustard (regular and/or Dijon) mixed with honey. I just mix the 3 together, using about equal portions of each – just eyeball it. 🙂

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