WIAW: Buffalo Chicken Stuffed Twice Baked Sweet Potatoes

Oh, would you look at that.  It's Wednesday again!

How amazing is that picture above of the sunset from Tuesday afternoon?  It's not even half as pretty as it was in person.  It just makes the day happier to be dumbstruck at how beautiful nature is, am I right?

Anyways, let's talk about food now!  Yay!

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Breakfast: Waffles!

I started the day off in a yummy way by eating some Eggo Nutrigrain low fat waffles, topped with strawberries and sugar free syrup.  I also had some coffee, of course.

A.M. Snack: Grapes

I packed way too many grapes for snack today.  My eyes are always bigger than my stomach, for sure.  I ate about half of these little gems.

Lunch: Soup & Sandwich 

Lunch was kind of haphazardly thrown together, but ended up being quite tasty.  I split a can of Campbell's Homestyle Gouda bisque with chicken with my boyfriend and made us turkey sandwiches with brie wedges I found at the store (not sure of the brand at the moment--they are 70 calories a wedge..we split one).

We started to walk the dogs, but decided it was too dang cold...so, naturally we went to Starbucks instead.

We went to my favorite Starbucks in the city.  They make the best cappuccinos.  I had a tall soy cappuccino with one Splenda and a sprinkle of cinnamon.
Also, I was talked into buying a snowman cookie.  It wasn't a hard sell, people.
I split the cookie with my guy and it was soooo good.  Like 10 times better than the pumpkin cookie from last month.  The snowman cookie is shortbread (instead of a sugar cookie).  It was delectable.  I recommend it if you need a treat...I also recommend splitting it, because it's like 350 calories.

P.M. Snack: PB Toast

From my WIAW posts, I bet you think I eat peanut butter toast everyday, huh?  I usually just have it on Tuesdays and Thursdays when I have boot camp.  It makes me feel like I'm fueling my body for a strength workout.

So, anyways, ate my toast and went to workout.  Then home for a fantastic dinner that I will share with you now.

Dinner: Buffalo Chicken Stuffed Twice Baked Sweet Potatoes & Veggies

I made these for the first time last week and knew I would probably repeat the recipe every week.  

So far, I'm right ;)

My guy loves buffalo chicken and, obviously, so do I.  But I think even if you are not crazy about buffalo chicken flavors, that this would be the recipe to convert you.

Come to the buffalo side with me.

Buffalo Chicken Stuffed Twice Baked Sweet Potatoes An Attack of the Hungry Monster Original Recipe 3 large sweet potatoes 1/4 cup buffalo sauce 1 lb lean ground chicken 2-3 tbsp chopped cilantro (optional) 1 cup frozen spinach, thawed 1/3 cup crumbled bleu cheese 1/2 cup reduced fat sour cream (or plain Greek yogurt) Salt, pepper, garlic salt 3/4 cup shredded mozzarella cheese Bake or microwave your whole sweet potatoes until fork tender. Carefully slice them lengthwise and scoop out flesh, leaving the skin in tact for stuffing. Cook ground chicken with buffalo sauce, salt, pepper and garlic salt until done. Combine sweet potato flesh, cooked chicken and all other ingredients except shredded cheese and mix to combine. Stuff the skins evenly with the mixture. I start by putting 1/2 cup scoops in each, then I divvy out the rest. Top with mozzarella and bake for 25 minutes at 400F degrees.

 I mean, seriously...

If buffalo chicken just isn't your thing, check out these Cheesy Twice Baked Sweet Potatoes with Shrimp & Spinach that I made back in April.  They are amazing!!!


After dinner, it was time to snuggle this little beauty!

I posted a video of Bizzy doing her tricks on Instagram.  I tried to post it here, but apparently I don't have the skill set to do such things.  Watch it here.  Be amazed. 

She's so smart and cute!

Ok, enough about my pup...for now ;)

Happy Wednesday!!

WIAW: Skinny Buffalo Chicken "Alfredo" with Spaghetti Squash

Hello, hello!  I'm back for another What I Ate Wednesday!

I decided to sit out last week.  I was on vacation in Florida (and Louisiana for one day) taking 5 bajillion pictures of the beautiful sky and water...and birds.  Also, I eat really randomly on vacation.  It's like normal meal times mean nothing when I'm out of town.

I'm normally such a creature of habit..as I'm sure you have noticed.

If you follow my Instagram, you can see more pics of my vacay.

Ok, back to the food!

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Breakfast: Oats!

For breakfast, I made a quick packet of Quaker's date, walnut oatmeal with some almond milk and frozen blueberries.  Coffee happened...and then happened again shortly thereafter.

 Snack: Granola Bar

I tried a sample of these yummy bars in the grocery store this weekend.  I liked them and my mom bought some for us to share.  You get two delicious bars for 190 calories.  Not too shabby.  Although they are kind of small.  Here's my hand for size comparison.

Lunch: Veggie & Spinach Tortellini Soup

Boy, was lunch a winner!  I made Shutterbean's spinach tortellini soup on Monday (here's a picture of it before all the broth got absorbed).  I added mushrooms, carrots and celery to the original recipe.  It was so freaking delicious.  When the soup sat in the fridge overnight, it absorbed alot of the broth, that's why it just looks like a giant bowl of pasta ;)
I made a half grilled cheese on the side, simply using a slice of wheat bread and some shredded mozzarella.

We also walked the dogs.  Here's Bizzy after the walk:

She's such a beauty!  Her neck is soaking wet from playing with Reggie.  Gross, but true.

Speaking of my little puppy girl, her first birthday is next week!  I'm so excited to celebrate with her.  Nothing big, don't worry.  I'm not that much of a crazy dog lady ;)

Anyways, we stopped and got an iced coffee on my way back to the office.

Yum!

Snack: Fresca & Fruit

Around 4:30 I needed a snack to hold me over until boot camp, so I chose these peaches and Fresca.  So tasty and filled me up until dinner!

Dinner: Skinny Buffalo Chicken "Alfredo" with Spaghetti Squash

This meal turned out alot uglier than intended.
But it tasted really good and was really healthy!
I cooked a spaghetti squash in the microwave (kind of overcooked it, to be honest) and made my favorite faux alfredo sauce.  I also had put 2 big chicken breasts in the crockpot with 2 parts chicken broth, 1 part buffalo sauce that morning and shredded it once cooked.
So, I tossed the chicken in with the spaghetti squash and coated everything in "alfredo."
Topped it all with buffalo sauce and some bleu cheese crumbles.
Grilled zucchini on the side!

Yummier than it looks, I promise!

After dinner, my calorie app informed me that I had plenty more calories for some fro yo!

I had a small bowl of Kemp's cookies & cream low fat frozen yogurt.

Then, Bizzy fell asleep like this on the couch.

What a goof!

Have a great rest of the week!!!

Microwave Buffalo Chicken Enchiladas for Two

 

In lieu of the normal What I Ate Wednesday I bring you a killer recipe that is so quick, easy and flavorful, it will blow your mind. 

I know the stores have the Halloween decorations out.  I know everyone is wishing for Fall to just be here already.
I also know that it's still Summer, and I don't want to heat up the house by turning the oven on.
I also have no patience to wait 25 minutes for enchiladas.

So, let's microwave a dish...want to?

This super cheesy dish with just the right amount of kick comes together in like 10 minutes.  No lie.
An it's the perfect portion for two people.  You could always double the recipe if you need to.

 

Microwave Buffalo Chicken Enchiladas for Two Makes 5 small enchiladas 1 large chicken breast 1 cup frozen spinach, thawed and drained 1 cup black beans, rinsed and drained 1/4 cup shredded cheese 1/4 cup reduced fat bleu cheese crumbles 1/4 cup reduced fat sour cream 1/4 cup buffalo sauce, divided Salt & pepper to taste 5 low carb tortillas (small) Topping 1/2-3/4 cup shredded cheese 1/4 cup reduced fat bleu cheese crumbles 3/4 can of red enchilada sauce Drizzle buffalo sauce Chopped green onions (or cilantro) Drizzle half of the buffalo sauce on the chicken and cook on the stove until done. Let the chicken cool slightly and dice into bite size pieces. Mix all filling ingredients in a bowl. Prepare a microwavable casserole dish with nonstick spray. Spoon some enchilada sauce in the bottom of the dish. Scoop 1/3 cup of filling in each tortilla and roll. Place seam side down in casserole dish. Cover with enchilada sauce, the 2 cheeses and a drizzle of buffalo sauce. Cover and microwave on high for 5 minutes. Dice green onions and sprinkle on the top of the enchiladas. Top with additional sour cream and buffalo sauce. Yum!   Anyone tired of me eating buffalo chicken dishes yet?   Me either.   Have a great week, all! 

 

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WIAW: Buffalo Chicken Sandwich

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Hey hey!  We are halfway through the week!  

Time to share my eats with you :)

Breakfast, Part I: Vita Top

I repeated my cran bran Vita Top from 2 weeks ago before a.m. boot camp.  It may not look pretty, but it sure does fuel my workout!

Breakfast, Part II: Eggs, Fruit

Another familiar looking breakfast this morning with a ham & cheese omelet served with strawberries and blueberries.  Coffee repeated twice.

A.M. Snack: Apple & Cheese 

Am I a creature of habit or what?  I think next week my goal will be to have all different kinds of food on Tuesday for WIAW.  It's funny how you don't realize you eat the same stuff until it is documented.  Well, I had a glorious rose apple with a cheese wheel for snack.

When lunchtime rolled around, I had to go walk a super energetic puppy.

This picture is actually recycled as you can tell from my hair in a ponytail (too short to do that now!) and the leaves on the ground.  But you get the idea.

Lunch: Soup & Grilled Cheese

Definitely my favorite lunch combo!  Healthy soup and healthy grilled cheese.  There's just no topping that.  This soup is my favorite veggie, white bean soup & the grilled cheese is light wheat bread with sharp cheddar.

Followed by a healthy cookie!

P.M. Snack: Carrots & Hummus

 Another typical Renee snack ;) while typing lots of things.  It was a very busy day, indeed.

After work, I talked myself into enjoying the weather on another walk.  I took my parents' pups, Finny & Madmartigan with me!

 They had a blast.  Finny wrapped me around every mailbox and street pole along the way.

Dinner: Buffalo Chicken Sandwich, Sweet Potato Fries

 So yummy this meal was.  Why am I talking like Yoda?
It was that good, I guess.
You can find the recipe for the Buffalo Chicken Sandwich by clicking the link to Men's Health site.  I had my usual sweet potato fries and cauliflower on the side.
Here's the sandwich, topless.

Spicy chicken, tangy bleu cheese sauce, grilled onions and a toasted wheat bun?  Yes, please!

After dinner I had a glass of red wine (shiraz).

What do you get when you combine daylight savings time, getting up at 4:40 a.m. and red wine?

This sleeping lady on the couch!

I'm trying to think of something brilliant to post for you guys on Friday, so pop back over here then.

In case you missed it:

I made a boozy milkshake with Lucky Charms on Endless Simmer

and I posted some super yummy and healthy chicken fried rice!

Did you notice the ole blog got a face lift?  I love it!

The design came from Maree at Grey Loves Design on Etsy.  Go check out her designs.  She is great and she's super nice to work with!

Crockpot Challenge: Buffalo Chicken Soup

Happy Monday, Everyone!

Julie at Peanut Butter Fingers blog is doing a Crockpot Challenge that I thought I'd attempt to participate in.

The gist is that you cook 10 crockpot meals by the end of February.  You can read more about it here.

The first meal I made is one I've actually already posted.  But I will post it again for you, because it's just that dang good.

This soup is healthy and hearty with a little spice.  Feel free to add more buffalo sauce if you like it really spicy.

Crockpot Buffalo Chicken Soup

makes about 6 cups

4 small carrots

4 stalks celery

1/2 yellow onion

small red pepper

3-4 large chicken breasts

1 box chicken broth (32 oz)

Chop all the veggies (I did this the night before for quick preparation), toss them and the other above ingredients in the crockpot.  Cook on low for 8 hours.

Once everything has cooked for 8 hours, shred the chicken using two forks, drain a little broth into a small bowl and whisk in 1 tbsp of flour then stir it back in the crock.  

You'll also need:

1/4 cup buffalo wing sauce

1 handful of shredded jack cheese

1 handful of shredded parmesan cheese

Toss all this in the crock and stir around.  Give it a taste & add more sauce or cheese if you want.

Garnish with reduced fat bleu cheese and serve with bread.

Original post here

My next meal is an Asian marinated pork loin and pickled veggies.  I think I'll tell you all about it on Friday.

See you guys for What I Ate Wednesday :)

Crockpot Buffalo Chicken Soup

A letter to my slow cooker:

Dear Crockpot,

You are awesome, and I totally don't appreciate you enough.  I love that you slow cook any meal to perfection while I'm away at work.  Thanks for making the house smell so good when I get home and for taking care of dinner for me.  You're the best.

Love,

Renee

This soup is healthy and hearty with a little spice.  Feel free to add more buffalo sauce if you like it really spicy.

Crockpot Buffalo Chicken Soup

makes about 6 cups

4 small carrots

4 stalks celery

1/2 yellow onion

small red pepper

3-4 large chicken breasts

1 box chicken broth (32 oz)

Chop all the veggies (I did this the night before for quick preparation), toss them and the other above ingredients in the crockpot.  Cook on low for 8 hours.

Once everything has cooked for 8 hours, shred the chicken using two forks, drain a little broth into a small bowl and whisk in 1 tbsp of flour then stir it back in the crock.  

You'll also need:

1/4 cup buffalo wing sauce

1 handful of shredded jack cheese

1 handful of shredded parmesan cheese

Toss all this in the crock and stir around.  Give it a taste & add more sauce or cheese if you want.

Garnish with reduced fat bleu cheese and serve with bread.

This soup was awesome!  I had leftovers for lunch today.  I'm thinking you should make this as soon as humanly possible.  You can thank me later ;)

Recipe slightly adapted from How Sweet It Is blog