After a long weekend full of traveling, golfing, and long hours spent on the sunny beach, I am officially exhausted. Nothing sounds better than kicking my feet up and blogging. Jeremy and I live a couple hours away from Jacksonville Beach, so we took a little weekend trip with the dog. I’ll post more about our trip with some photos later today!
For dinner last night, I had leftovers from the restaurant. Jeremy was craving buffalo chicken. I headed to to store to pick up groceries for the week and some buffalo wings to pop in the oven for him. As I was walking through the freezer section, I changed the plans and decided to do a lighter version of the buffalo wings. Jeremy is great about eating healthier, so I knew he wouldn’t mind. He says “the lighter they are, the more I can eat”…I just go with it.
The recipe for my buffalo chicken lettuce wraps was so simple. I want to try these out with shrimp. Jeremy raved over them, so another boyfriend approved recipe! This is a great high protein/low carb recipe!
A couple days ago, I was on Pinterest. (AS ALWAYS) I came across a pin for crispy mashed potatoes by Caramel Potatoes. I thought it was an awesome idea! I took the concept and made them a little different. They turned out great!
Only two ingredients for these potaters!
-1 Bag Assorted Baby Potatoes
-1 Tbsp Paula Dean’s Garlic & Onion Seasoning. (Replace with any kind of seasoning)
Only 5 Ingredients!
-Crumbled Blue Cheese
-Your Favorite Buffalo Wing Sauce
-1/2 Cup Celery Chopped
-Iceberg Lettuce Head
-1 lb Ground Chicken
-Preheat oven to 315 Degrees
-In a frying pan, cook chicken half way through. Some pieces will be fully done and some will still be pink.
-In a baking pan, add: partially cooked chicken, two cups of buffalo sauce and celery.
-Place in the oven.
While your buffalo chicken cooks, prepare the potatoes!
-Microwave an assorted baby potatoes in a microwave-safe bowl for six minutes.
-Place them on a baking sheet.
-Mash each potato with a glass cup or a pan.
-Sprinkle your favorite seasonings over the top. I used Paula Dean’s onion and garlic powder.
-Place in the oven with the buffalo chicken.
-After the chicken as fully cooked and has lightly absorbed the buffalo sauce take it out of the oven (approximately 20 minutes)
-Turn the oven to 365 degrees to speed up the potatoes (20 -22 minute cook time)
-Set the chicken aside to cool while the sauce thickens.
-Place 1/4 cup of the buffalo chicken into a lettuce shell.
-Top with 1/2 tbsp of blue cheese crumbles.
-Serve potatoes on the side!
Nutrition (Recipe Makes 6 Servings)
Per Lettuce Wrap: 168 Calories, 8 g Fat, 2 g Fiber, 3 g Carbs, 15 g Protein, 0 g Sugar.