Recipe: Buffalo Chicken Wontons & Greek Coleslaw

This post is extra-special because it's not only appearing here, but HERE! at The Three Bite Rule.  I went to college with Emily, the creator of The Three Bite Rule, and I highly suggest you check out her blog for fun recipes and foodie adventures!  Emily so kindly asked me to guest-blog and I couldn't resist using the opportunity to try a new recipe.


I'm trying (key word) to lose a few lb's before my July wedding, and in doing so, I'm naturally craving the worst foods on the planet.  This recipe is surprisingly low-fat (5 wonton wrappers is only 100 calories, and the chicken is boiled in plain 'ol water and then baked, so no extra fat there...plus wait til you see the coleslaw!) but still tastes like an indulgence.  The wontons would make a great app (oh hey, Superbowl) and the coleslaw is a healthy side made with my favorite Greek yogurt (you can't even tell it's good for you!).  Hope you enjoy these and much as I do...and thanks again to Emily for the opportunity to cross over to another awesome blog!


BUFFALO CHICKEN WONTONS
(this recipe makes a TON of wontons.  You can either cut down the amount of chicken you use or if you don't want to make all of the wontons, you can make as many as you want, freeze the remaining wonton wrappers, and have a buffalo chicken sandwich for lunch the next day with the remaining chicken!  Probably awesome on a salad, too.)


1 package Nasoya wonton wrappers
2-4 boneless, skinless chicken breasts
1/2 bottle Frank's Red Hot (I used Buffalo flavor but i'm sure the Original is just as tasty)
1/4 c. Light Ranch dressing
1 egg white OR water


Boil chicken in water (or chicken broth) for 15 or so minutes until cooked through.  Remove from water and set in a bowl.  Once cool, shred with a fork and season lightly with salt and pepper.  Meanwhile, preheat oven to 425 degrees.

Here's the shredded chicken with the buffalo sauce...this was perfect on a sandwich the next day (said my fiance) and scooped up with celery stalks (said me).

Mix Red Hot and Ranch dressing in a bowl and pour over pulled chicken, mixing to coat.  Arrange wonton wrappers on a sprayed cooking sheet.  Place about 1/2 a teaspoon of chicken into the center of each wrapper.  Using the egg wash or water, lightly brush two sides of the wrapper and bring up into a triangle to meet the other half of the wonton, pinching to secure.  Bake for 10-12 minutes until crispy, flipping once.

I sprayed the pan with olive oil cooking spray, so there was no need for a brush of oil or anything prior to baking.

pre-baked...

EDITOR'S NOTE: If you want a cheesier, creamier, not as healthy wonton, try adding a bit of cream cheese to the chicken mixture.

gorgeous color on the wontons!

GREEK COLESLAW
(this recipe is adapted from Ellie Krieger's recipe found here.  Of course I didn't measure anything TOO accurately, and I left out the caraway seeds.)


1 package Dole shredded coleslaw mix
1/2 c. plain Greek yogurt (I used Chobani 0%)
1 tbsp. honey
1/4 c. mayonnaise (I used Hellmans Olive Oil mayo)
1/4 c. apple cider vinegar
salt & pepper


Combine all ingredients and add to coleslaw mix.  Stir to coat.  Season with salt & pepper.  Refrigerate at least 30 minutes to let "sauce" absorb into coleslaw.

oh heeeey, awesomely healthy wontons and sweet scrumptious coleslaw...don't mind if I do...

Recipe: Pulled BBQ Chicken

My fiance Dave took the day off yesterday and I left him in charge of making this delicious recipe ALL BY HIMSELF! After calling me once to clarify which measuring cups to use (....crickets...), he pulled this one off without a hitch.  I knew he was good for somethin'! Dave ate his portion on an onion roll and I went with a quesadilla topped w/ shredded cheddar and b&b pickles.  This would also be good as a taco or fajita or straight out the Crock! 

I found this once again using All Recipes and pretty much stuck to the recipe as it's written.  

4 boneless chicken breasts, trimmed of fat

1 c. ketchup 

2. tblsp. mustard (yellow preferably)

cayenne pepper

chili powder

garlic powder

1/2 c. real maple syrup (not to be confused with the EGGO syrup you might have in the fridge...)

a few splashes of Worcestershire sauce

a few splashes of Tabasco sauce

Place chicken in Crock Pot.  Mix all other ingredients in a large bowl until smooth.  Pour over chicken and cook on LOW for 6 hours.  (If the chicken looks "soupy" at this point, don't worry).  Shred chicken w/ fork and cook another 30 mins. Serve how you like!

 i was literally so hungry that i had to take a bite  of that pickle before i snapped a pic! don't act surprised.

Recipe: Chicken & Rice Stuffed Peppers (with creamy tomato-basil sauce)

I literally just chewed the last bite of this on-the-fly supper and I couldn't wait to share.  This is another one of those "clean the pantry" dinners that took about 2 minutes to create and 20 minutes to cook.  Perfect for a Monday night meal that's filling but not fussy.  I kid you not when I say a legit threw things in a pan and hoped for the best...that being said, eyeball all measurements!

EVOO
2 whole peppers, cored and sliced at the top

1 lb. ground turkey, beef, or (in tonight's case), chicken

1 onion, chopped

garlic powder

red pepper flakes

Italian seasoning

4-5 basil leaves, chopped

1 cup rice (any kind will do...i used jasmine), cooked according to package - sort of.  see note below!

1/2 marinara sauce and 1/2 Alfredo sauce, combined (OR just use vodka sauce and the work is done for you)

salt & pepper to taste

Preheat oven to 350 degrees.  Cut the tops off the peppers, and the bottoms too so that the pepper stands flat.  Line a baking sheet with nonstick foil and put the peppers on there, tops included. Cook empty peppers about 5 minutes just to give them a head start. 

In a pot, boil rice and cook about 3 minutes less than package suggests (the rice will continue to cook in the next step).

In a saucepan, heat EVOO and add onions.  Cook until transparent.  Add ground meat and spices and cook until brown.  Drain fat and transfer back to pan.  Add rice to meat mixture, as well as basil and sauce combo.  Mix well to coat.  NOTE: You want a pretty 'moist' (worst word ever but totally necessary here) mixture because once it goes in the oven, you don't want it to dry out.  If you need more sauce, add accordingly.

Take peppers out of the oven and spoon meat/rice mix into each.  Place tops on peppers and stick them back in the oven for 8-10 minutes.  Then, for 5 minutes, switch to the broiler (on low) to char the peppers.

Enjoy, folks!  PS- tell me how you like this! comment button below :)