This recipe is one of my lunch time staples. It is easy, and super tasty. It is a great way to kill that buffalo chicken flavor!
2 cups chopped lettuce
1 cup shredded dry cole slaw
2 tbsp. chopped cilantro, or more as desired
3 oz. cooked and chopped skinless chicken breast
2 tbsp. buffalo wing hot sauce, or more as desired
1 tbsp. grated parmesan cheese
2 tbsp. fat-free mayonnaise
1 tsp. dry ranch seasoning mix
1/2 cup diced baby carrots
1/2 cup diced celery
1/8 tsp. freshly ground black pepper
In a large bowl combine lettuce, cole slaw, and cilantro. Lightly toss.
In a small microwave-safe bowl, combine chicken, hot sauce and parmesan cheese. Toss until chicken is coated. Microwave for 30 seconds.
In another small bowl, mix ranch seasoning into the mayonnaise. Stir in the carrots and celery, coating vegetables evenly. Sprinkle with pepper.
If you like, combine the vegetables and chicken before adding to the salad mix.
Add coated vegetables and chicken to the lettuce bowl. Toss to coat the lettuce.
makes 1 serving.
entire salad. 240 calories, 5.5g fat, 21g carbs, 5.5g fiber, 10g sugars, 28.5g protein
notes. Really missing that fried chicken buffalo version? Use a veggie “chicken” patty instead of the chicken called for. Cook it up according to package instructions, then chop it and continue with the recipe.
Again, I truly love this salad. It is something I often eat multiple times a week. Hope you like it, too!
Sometimes you only want a single serving meal that is easy to whip up. This recipe takes about 20 minutes, can easily be multiplied, and is gluten-free!And bonus!!! I was able to use some of the peppers I got from the Berry Farms Farm Box to make this recipe.
1/3 cup uncooked quinoa, rinsed and drained
2/3 cup chicken broth
2 slices center-cut bacon
1 cup chopped broccoli
3/4 cup chopped mixed bell peppers
1/4 cup chopped onion
3 oz. cooked chicken
1 tbsp. chopped cilantro directions.
Place quinoa and broth in a pot. Bring to a boil, then reduce to a simmer until all of the broth is absorbed, about 15 minutes.
Meanwhile, cook bacon according to package instructions, either in the microwave or in a skillet. Once cool enough to handle, chop the bacon.
Place broccoli, peppers, and onion in a microwave-safe bowl with 1 tbsp. water. Cook for 1 minute, or until softened.
In a bowl, combine quinoa, bacon, veggies, and cilantro and lightly toss. makes 1 serving. tips. You can sauté the veggies in a skillet, if you don’t want to use the microwave. The micro can just speed up the process!You can also sub in whatever veggies you have on hand ---mushrooms are great in this!
When I opened our Farm Box from Berry Farms last week, I found a bunch of fresh okra. Being from the north, I sort of freaked out a little bit since I have never actually cooked with fresh okra before. Sure I've eaten pickled okra, and had it in southern stews, but my thoughts immediately went to fried -- the true staple.
I don't eat fried foods (unless it is something I can't get ANYWHERE else), so I decided to whip up some baked okra instead. Super tasty, especially when served with sweet Asian chili sauce! I made them both gluten-free and with "regular" ingredients. Feel free to use the ones you have on hand or choose base on your dietary needs.
2 large egg whites
1/4 cup gluten-free breadcrumbs OR panko breadcrumbs1 tbsp. quinoa flour OR whole wheat flour1/4 tsp. garlic powder1/4 tsp. black pepper2 dashes salt
1/8 tsp. cayenne pepper, optional20 fresh okra, stems removed and sliced
Preheat oven to 375 degrees. Lay aluminum foil on a baking sheet.
Put egg white in a small bowl. Place breadcrumbs and flour in a sealable plastic bag. Divide garlic powder, black pepper, and salt between the egg white and breadcrumb mixture. If you like, add cayenne pepper to the breadcrumb mixture. Stir egg mixture.Put the okra slices in the bowl with the egg right. Gently stir to coat all sides. In batches, transfer okra from egg to plastic bag with breadcrumb mixture. NOTE: Make sure you shake off or drain excess egg before putting okra in with the breadcrumb mixture. Seal bag and give it a shake. Transfer coated okra to the baking sheet. Continue with remaining okra. Spray the tops with nonstick spray. Bake for 30 minutes, or until outsides have started to brown. For even browning, gently shake baking pan or flip okra about half way through. MAKES 2 SERVINGSnutritionals.1/2 recipe: 98 calories, <0.5g fat, 246mg sodium, 18g carbs, 4.5g fiber, 2g sugars, 7g proteinTips & Notes: You should have just enough of the breadcrumb mixture to coat all of the okra, as long you make sure to drain the excess egg.
For more traditional flavor, you can use cornmeal instead of breadcrumbs, I just prefer the taste & texture of panko and GF breadcrumbs!
Last week we got our first farm box from Berry Farms. Lots of fun options arrived in the box -- we opted for extra veggies instead of the bread.
We got a nice batch of salad tomatoes, jalapeno peppers, okra, bell peppers, banana peppers, a small eggplant, and a watermelon.
The watermelon is definitely a blast from the past --- a watermelon from my youth. Complete with a ton of seeds and an odd shape.
A box with a ton of fun options --- looking forward to making a bunch of recipes with these organic fruits and vegetables!
Interested in Berry Farms Farm Box? They service Savannah, the islands, and beyond. Check it out here
Not in Savannah but interested in finding a farm box? Check out the CSA site -- find your local farm box
Recipe to come soon!