Buffalo Chicken Sweet Potato Bake

13 11 2014

Are you a sucker for cheesy fries or anything buffalo chicken? Who isn’t! Here’s a healthy rendition of a riff on both, featuring leftover chicken and sweet potatoes. Using Greek yogurt and reduced-fat cheese helps keep this dish lighter, while still offering the classic creamy flavors we all love in our less-healthy favs.

Buffalo Chicken Sweet Potato Bake

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 large or 4 small sweet potatoes, peeled and cubed
  • Olive oil
  • Kosher salt
  • Granulated garlic
  • Smoked paprika
  • 1/4 cup plain Greek yogurt
  • 1/4 cup buffalo hot sauce like Frank’s
  • 1-1 and 1/2 cups cooked shredded chicken
  • 1-2 small celery stalks, chopped
  • Reduced-fat sharp cheddar cheese, shredded
  • Fresh parsley or cilantro, chopped

Preheat oven to 400.

In a medium bowl, toss cubed potatoes with just a little olive oil along with salt, garlic and paprika to taste. Toss well. Spread out in a single layer on a large baking sheet lined with a silpat or foil sprayed with non-stick spray.

Roast potatoes until browned, about 30-40 minutes, stirring once or twice.

Meanwhile, mix the yogurt and buffalo sauce together in a bowl. Add the chicken and mix well. Season lightly with salt to taste.

Remove the potatoes from the oven and cool slightly. Using your hands or a spatula, move the potatoes to the center of the baking sheet until they’re all touching. Top with celery, a little cheese and then spread the buffalo chicken mixture evenly on top. Finally, top with another layer of cheese.

Bake until hot and cheese melts, about 10 minutes or so. Remove from the oven and top with parsley or cilantro before serving. Garnish with more hot sauce if desired and serve with a side salad. Pictured above is shredded cabbage tossed with red wine vinegar, olive oil, salt, pepper and garlic powder.

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Buffalo Potato Salad

27 05 2014

Each summer I try to have at least one new, go-to cookout side dish recipe at my fingertips that I know will be a winner and great addition to any potluck I’m headed too. Let me introduce you to this summer’s go-to…buffalo potato salad.

This combo by Food Network Magazine is brilliant, which got me rave reviews this past Memorial Day weekend! I’m basically down for trying anything that resembles buffalo chicken dip – and this did not disappoint! So much flavor and so simple, yum!

Buffalo Potato Salad

The following serves 8 (adapted from Food Network Magazine):

  • 2 and 1/2 lbs of potatoes, cubed
  • Extra-virgin olive oil
  • Kosher salt
  • 1/3 cup plain Greek yogurt (original recipe called for mayo)
  • 1/3 cup low-fat sour cream
  • 1/3 cup buffalo hot sauce (Frank’s)
  • 1/3 cup crumbled blue cheese
  • 1 cup shredded carrots
  • 1 cup chopped celery
  • 1/2 cup chopped green onions

Preheat oven to 400. Toss cubed potatoes with olive oil and salt. Roast for about 30-40 minutes until softened and beginning to brown, turning occasionally (just be gentle). Remove and let cool.

Mix the yogurt, sour cream and hot sauce in a large bowl. Toss to combine with cooled potatoes and the carrots and celery. Gently fold in the blue cheese and green onions (or serve the blue cheese on the side if you have guests that don’t like blue cheese).

Taste, and season with salt if needed.

This Girl’s time-saving prep tip: Save yourself time day-of, and make this salad a day in advance. Roast the potatoes and store in a covered container in the fridge. Chop your veggies and store in a large ziplock bag or another container in the fridge. Finally, make the dressing and store that covered in the fridge. Then the next day, mix everything together with the blue cheese (or serve the cheese on the side) and you’re good to go to your party!





Buffalo Salad with Roasted Cauliflower, Chickpeas and Chicken

25 02 2014

Have a craving for greasy bar food like buffalo chicken wings but trying to eat healthier? Try this quick and tasty buffalo salad! This meal, which offers a nice buffalo kick but isn’t drowning in sauce, is packed with protein and fiber, quite obviously healthier than a fried chicken wing. And the creamy blue cheese yogurt dressing is a perfect complement to the tang of the hot sauce, but lighter than anything you’ll be served up in a bar. Winner, winner…buffalo chicken dinner! 🙂

Buffalo Salad with Roasted Cauliflower, Chickpeas and Chicken

Buffalo Salad with Roasted Cauliflower, Chickpeas and Chicken

The following serves 2-3 (adapted from Girl Makes Food):

  • 2 boneless, skinless chicken breasts, cubed
  • Half a head of cauliflower, cut into florets
  • 1 Tbsp extra-virgin olive oil
  • 2 cans (15 oz each) chickpeas, drained and rinsed well
  • 1/4 cup Frank’s hot sauce
  • 3 ribs of celery, chopped
  • 1/3 cup non-fat plain Greek yogurt
  • 1/4 cup blue cheese crumbles
  • 1 Tbsp red wine vinegar
  • 1 Tbsp chopped parsley
  • 1 tsp diced green onion
  • Salt and pepper to taste

Preheat oven to 400.

In a large bowl, toss cauliflower with olive oil and season with salt to taste. Spread the cauliflower evenly in one layer on a lined (or sprayed with non-stick spray) baking sheet. Roast for about 15-20 minutes, or until cauliflower is brown and crisp on the edges.

Meanwhile, add a little olive oil to a large skillet and heat over medium-high. Season chicken with salt and pepper and saute until cooked through, 5-7 minutes. Next add the drained chickpeas and a couple of dashes of Frank’s hot sauce. Continue to cook the chicken and chickpeas a few more minutes, until chickpeas toast slightly.

While the chicken and cauliflower are cooking, make the dressing. Add yogurt, blue cheese, vinegar, parsley, green onion and salt and pepper to taste in a food processor or blender, and process until smooth. If the dressing seems too chunky and sticking to the sides of the food processor, add a little oil, a tsp or so while the machine is running to help it keep moving. Set aside until you’re ready to serve. This Girl’s tip: I don’t mind the light green tint of the dressing, which comes from the parsley and green onion. However if it bothers you, leave the parsley and green onions out while you process the other ingredients until smooth, then lightly toss in the herbs after.

Add the celery and hot sauce to the same large bowl you used earlier. Add the roasted cauliflower, cooked chicken and chickpeas and toss everything until well coated. Taste, and season with salt if needed (although you probably won’t need it).

Divide the chicken-cauliflower mixture among plates and top with the blue cheese dressing to taste.