Buffalo Chicken Cheese Fries

Why is it that I can’t get enough of buffalo-chicken-flavored things?

Oh, right – because they’re awesome…

Buffalo Chicken Cheese Fries

I ordered something “buffalo-style” last week at lunch and my co-worker laughed and said “You seriously have an obsession with buffalo flavor don’t you?” Um, yes…have you read my blog?

Well, just when you thought I couldn’t possibly come up with another thing to layer with blue cheese, celery and hot sauce – I went and did it again.

With my Memphis Grizzlies in round 3 of the NBA Playoffs, it’s tough to want to make like, roasted fish with vegetables for dinner when a game is on – I need (faux) bar food!

So I’ve sliced up potatoes before to make my own cheese fries, but my Tuesday evening did not warrant that kind of effort after my workout. Then I remembered seeing a recipe on a blog I follow (“My Life as a Mrs.” check her out!) for buffalo cheese fries using frozen french fries, so I gave it a shot.

Excellent choice.

Y’all, these are so delicious – and I portioned it out to make sure it was enough food without being totally horrible for you! I’m sure they’d be a welcome addition to any party you are attending this holiday weekend!

Buffalo Chicken Cheese Fries (Serves 2 for a meal / 13 WW pts. per serving)

Slightly modified from original recipe found here.

Ingredients

10 oz. Alexia Waffle Cut Fries

1 cup shredded chicken breast (boneless and skinless)

1/3 cup Frank’s Red Hot sauce (+ about 2 Tbsp. for drizzling)

1/4 cup celery, chopped

1/3 cup reduced-fat blue cheese

1/3 cup reduced fat shredded cheddar

1 Tbsp. chopped green onion

2 Tbsp. fat-free Ranch (for dipping)

Heat your oven to 400. Layer fries on a baking sheet and bake according to directions.

Chop your veggies and mix your chicken with the hot sauce.

When fries are done baking, move them close together and top with chicken and celery. (I separated mine into 2 portions because the hubby was studying and wanted to eat later, so this portion is allll for me.) Then top with blue cheese crumbles and shredded cheddar.

Step by Step

Bake another 5 minutes, or until cheese has melted.

Sprinkle with additional hot sauce and add green onions and serve with ranch on the side for dipping.

Plated

I barely needed any ranch, as these were so full of flavor!

Bite - Buffalo Chicken Cheese Fries

Try it out if you’re a buffalo chicken freak  fan like me, or if you just want to try a new (and healthy!) twist on a classic.

Have a wonderful Memorial Day weekend everybody!

 

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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!