Buffalo Chicken Lettuce Wraps
I am obsessed with Buffalo Wild Wings right now. I love their medium sauce, and I often have it on chicken strips cooked from the freezer. So when I saw this recipe I knew I had to try it.
Instead of cooking the chicken as the recipe describes, I made it in the slow cooker. I added four chicken breasts to two cups of water and two bouillon cubes. I cooked it on low for 6 hours (I think).
I don’t like blue cheese, so I used a cheddar / Monterrey Jack cheese mix and celery (per the recipe) and my BW3s medium Buffalo sauce.
These wraps were really message. I don’t know how Jimmy Johns rolls their lettuce wrap Unwiches, but I clearly need help. I ended up with one large wrap and one small wrap because my lettuce leaf broken. They were tasty though. I had to add sauce to the second one because I couldn’t taste it in the first one.
When I ate these left over, I just had the chicken, cheese, celery, and sauce without the lettuce. Much easier to ate and still good.
This recipe was amazing! I haven’t had anything this good in a LONG time. I loved them from the first bite, and I ended up eating two tacos when I only planned to eat one. The lime flavor with the peanut sauce was just so good!
I used dry ginger because that’s all I had. I put 1 tsp in the meat and 1/4 tsp in the sauce. The lime zest didn’t really work with my grater, so I’ll probably just skip it next time. The juice gives it plenty of lime flavor. And then I used Napa cabbage and shredded carrots on top.
To take this to work (as pictured above), I packed the left overs in three containers. The meat with some peanut sauce in one big container, so I could microwave it for 1 minute. The cabbage and carrots in a small Ziploc bag, and the taco shell in a larger Ziploc bag.
I use these low carb, high fiber tortilla shells.
And because I knew Christopher wouldn’t try these tacos, I put some of the meat aside right after cooking it, and added his normal taco seasoning, so he could have a regular taco. It worked perfectly.
I made these again last night for my sister and her husband who are visiting this weekend. I used bottled lime juice instead of a fresh lime because I planned to skip the lime zest. They weren’t as good. I really couldn’t taste the lime like last time. I won’t make that mistake again. Fresh lime juice is key.
I told a friend after I made these the first time (and ate them 3 times in one week) that I could probably have this recipe everyday and not get sick of it. They’re that good! But only with the fresh lime juice. I was so bummed about last night’s version.
I made Chinese Chicken Salad in the same week to use the rest of the cabbage the first time, so I’ll probably do that again next week.
Salmon and Salsa
I’m always on the lookout for new salmon recipes since I only have one that I make fairly regularly. I found this recipe recently, and it was pretty good. I didn’t realize that I had to marinate the salmon, but luckily the recipe said 20 minutes minimum, which is about as long as it took me to make the salsa and get Christopher’s fish sticks cooking.
When I make this recipe again, I’ll mix the spices and the oil in a Ziploc bag first, and then add the salmon to coat and marinate. My salmon wasn’t completely thawed, so mixing it in a bowl didn’t work. Or maybe I just didn’t have the right bowl. After my zesting issue with the tacos above, I skipped the lemon zest.
For the salsa, I skipped the olives because I hate olives. And without realizing I didn’t need to, I peeled the cucumber because I used the rest of it for my Turkey “Burger” Salad for lunches.
I packed the leftovers in two containers since there were two salmon fillets left. I put the salsa in a plastic baggie in each container, so the salmon can be heated in the microwave without heating the salsa.
Jim and I both enjoyed this recipe, but I didn’t really feel full after dinner. It would probably have been more filling with the cous cous, but I was going for low carb. I might pair it with something next time. Tortilla chips would be great if I was up for a cheat.
One Pan Chicken and Veggies
Grace (Rebel Mommy Book Blog) recommended this recipe to me after my favorite low carb recipes post, and I finally made it this week. I skipped the potatoes to keep it low carb. And I only had one cup of cherry tomatoes left over from the salmon’s salsa, but it worked. I cooked this dish in a 9×13 glass pan, so less tomatoes made everything fit better.
I was a little worried about the Balsamic vinegar. Sometimes it’s too over-powering for me. That was not the case with this recipe. Jim and I both liked it. And it was so simple! We’ll probably modify the recipe and make it often with a variety of marinates and vegetables.
Because this recipe was so similar to a Caprese salad, I think I might get some mozzarella balls and add them after cooking it next time. With a low carb diet, extra protein and fat is always good.
What’s your favorite recipe right now? I’m always looking for new ideas.