Buffalo Chicken Meatballs

So remember last Friday I told you how we love our faux “bar food” on Fridays? I was serious.

Last weekend was pretty glorious weather-wise. Friday after work, the husband and I were able to sit out on our patio and enjoy a few drinks. It’s always a nice way to wrap up the work week, in my humble opinion. Then we ate dinner and watched a movie. A perfect, low-key evening. I guess like a calm before the storm, because Saturday was so busy I don’t think I caught my breath until we sat down in a movie theater!

Anyways, I had picked up some ground chicken at the grocery store and I wanted to try something new to share with you. Of course, I take pictures of these things as I create them and only share them if they are successful…allow me to say, these totally were. It’s like fancied up hot wings without the mess! I also took a cue from my ranch fries and threw some ranch seasoning in my mashed potatoes and it was the perfect combination!

So if you’re looking for something delicious and nutritious to make without giving up your craving for hot wings – here you go my friends! Who thought 6 little points could be oh so delicious?

Buffalo Chicken Meatballs (serves 2)

8 oz. ground chicken breast

1 Tbsp. yellow onion, minced

1 1/2 Tbsp. celery, minced

1 Tbsp. parsley

3/4 tsp. paprika

1/4 tsp. cayenne pepper

1/4 tsp. salt

1/4 tsp. black pepper

3 Tbsp. reduced-fat blue cheese crumbles

1/3 cup Frank’s red-hot sauce (maybe a little less if you can’t handle the heat!)

1 Tbsp. reduced-calorie margarine

1 Tbsp. honey

Add your ground chicken to a medium bowl. Chop your celery and onion very fine – remember it’s going in a meatball, so you don’t want huge chunks!

Throw in spices and mix together well. If you use your hands, I suggest spraying a little cooking spray. The chicken breast is very “wet” so it tends to stick!

Definitely “coat” your hands when forming the meatballs. I made 10 meatballs with mine.

Heat oil in medium skillet. Add meatballs and cook about 2 minutes per side. I even try to stand mine up on the sides so it gets that good coating all the way around.

While meatballs are cooking, melt your margarine in a medium saucepan. Add hot sauce and honey. Whisk until incorporated. You can always play with this – but it will impact the points if you add more honey and/or margarine.

When your meatballs are cooked through, pour sauce into the skillet and stir meatballs around and let cook for 1-2 minutes. Then serve…preferably with some mashed potatoes with a little ranch seasoning thrown in! 😉

You know you want them…

Have a great weekend everybody!

 

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The Way to His Heart…

Happy Valentine’s Day!

I don’t normally go all out for Valentine’s Day. Don’t get me wrong – I like the sentiment…but I usually just cook a nice dinner, have some wine, exchange some cards and call it a day (although getting flowers never hurts). This year, however, is a little different – because I got to pick one of the sweet “husband” cards!

The husband and I have only been married a little over 4 months, but it makes me so happy to know that I have many more years ahead with my best friend. He is an incredible man and he is so good to me and I only hope I can make him as happy as he has made me. So a day dedicated to saying “I love you” when you’re in love can’t be bad, right?

Okay, saving the rest of the cheese for the recipe – I promise! =)

It didn’t take long for the husband to sample my cooking when we first started dating, as I loved cooking and well, I had often heard that the way to a man’s heart was through his stomach. Like, seriously. There are some other ways that can get you there, but they are like scenic routes.

So what is something my husband loves to eat? Hot wings! (Me too – could eat them all the time). What is something that is really hard to make diet-friendly? Hot wings!

Okay, so I do make diet-friendly hot wings – but they can be a little time-consuming – and sometimes I just don’t feel like making side dishes.

Enter buffalo chicken soup. That’s right people…I said it. I went there. Buffalo. Chicken. Soup.

If you’re looking for a super easy recipe that is action packed with flavor AND something you and your honey will love – look no further!

Buffalo Chicken Soup – serves 4

Starting Line-up

8 oz. ground chicken breast, cooked

1/2 Tbsp. margarine

1/2 cup celery, diced

1/2 cup carrot, diced

1/2 cup onion, diced

2 cans, 98% fat-free cream of chicken soup

1/2 cup fat-free sour cream

3 cups skim milk

1/2 cup Frank’s red hot sauce (good, mild base – I add more for added spice!)

1/4 cup reduced fat blue cheese crumbles

Cook your chicken and crumble in a large pot. Set aside.

Add margarine to pot with celery, carrot and onion. Cook 5-7 minutes over medium-high until softened. Reduce heat to medium low and add chicken. Stir and cook an additional 2-3 minutes.

Pour in milk and stir, careful not to scald. Add sour cream and soup and whisk until smooth and blended. Now add in your hot sauce, which will give the soup a pretty pink-ish color!

Cover pot and reduce heat to low. Cook about 20-30 minutes, bringing to a light simmer. Careful not to boil! Taste and add more hot sauce if needed, or you can just add it to individual servings if you have two separate heat tolerances to appease!

Serve with 1 Tbsp. blue cheese crumbles on top. We also like to have a slice or two of french bread for dipping with ours!

See…the perfect way to “spice up” your Valentine’s Day!

I know…I know…I can’t control it sometimes…