Add-Buffalo-Sauce-

Buffalo Chicken Lettuce Wraps Recipe

Buffalo Chicken Lettuce Wraps

Next time you are craving buffalo wings, try having a healthier buffalo chicken option. These little lettuce wraps will satisfy the urge to splurge on those deep fried, fatty wings.
Prep Time 3 minutes
Course Dinner, Lunch
Cuisine American
Servings 1
Calories 427 kcal

Ingredients
  

  • 1 Cup Lettuce Butter lettuce or Romain
  • 1 Cup Pre-cooked Chicken
  • 2 Ounce Buffalo Wing Sauce
  • 3 Ounce Blue Cheese

Instructions
 

  • Wash the lettuce
  • Pat dry with a paper towel
  • Trim the ends
  • Discard the ends
  • Place lettuce on a plate
  • Fill lettuce with your pre-made chicken
  • Add the buffalo sauce
  • Add the blue cheese
  • Decide if you want to eat them open faced
  • or roll them

Video

Notes

We used pre-cooked chicken for these wraps.
You can use shredded or grilled chicken. 
Nutritional Notes: If you are watching sodium, we suggest making your own buffalo sauce. It is so simple just 3 ingredients. 
If you add an additional sauce such as ranch you adjust the nutritional values
 

Nutrition

Calories: 427kcalCarbohydrates: 4gProtein: 29gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 104mgSodium: 2970mgPotassium: 422mgFiber: 1gSugar: 2gVitamin A: 1086IUVitamin C: 3mgCalcium: 468mgIron: 1mg
Tried this recipe?Let us know how it was!
Red Curry w Lentils opt

Red Curry with Lentils

Red Curry with Lentils

I was a lentil skeptic and my husband is always stand-offish when it comes to curry. For this recipe, I substituted some red Thai curry paste and then used traditional Indian Turmeric and Garam Masala. The flavors came together nicely. The secret to Indian cooking is to temper your dry spices in the pan letting all the aromatics perk up. This process is called Tadka or Chonk.
I added onions and garlic to a frying pan with some olive oil and tempered the spices with them. Once my onions were glistening, I added the chili paste, tomato paste, and lastly added coconut milk. I tasted along the way and added a bit more red chili paste and Garam Masala until spice until I had it at the proper consistency for us. Your family may prefer more spice and if this is the case by all means you can add more in the process.

Ingredients
  

  • 1 Cup Lentils
  • 3 Cups Water
  • 1/8 Teaspoon of Salt
  • 1 Tablespoon Olive Oil
  • 3 Ounces Red Curry Paste
  • 2 Ounces Tomato Paste
  • 5-6 Ounces Canned Coconut Milk
  • 1 Clove Garlic Minced
  • 1/2 of a Medium Onion Diced
  • 2 Teaspoons Garam Masala
  • 1 Teaspoon Turmeric
  • 1 Cup Rice

Instructions
 

  • Rinse the lentils using a strainer
  • Boil the water, salt, and lentils cook until tender for approximately 14- 17 minutes then drain any excess water
  • Set the lentils aside
  • In a medium-large frying pan, over moderate low medium heat add the oil, the onions, the garlic, and the dry spices.
  • Let them all hang out until the onions glisten then add both the pastes
  • Stir and slowly add the coconut milk
  • Taste and find your desired spice and heat, if it is too spicy add more coconut milk or if it is not enough heat add more curry paste.
  • Add the lentils by gently folding them in
  • Serve over plain white rice

Notes

Served over white rice this dish is simple to make and was packed with flavor.
 
Tried this recipe?Let us know how it was!

I was a lentil skeptic and my husband is always standoffish when it comes to curry. For this recipe, I substituted some red Thai curry paste and then used traditional Indian Tumeric and Garam Masala. The flavors came together nicely. The secret to Indian cooking is to temper your dry spices in the pan letting all the aromatics perk up. This process is called Tadka or Chonk.

I added onions and garlic to a frying pan with some olive oil and tempered the spices with them. Once my onions were glistening, I added the chili paste, tomato paste, and lastly added coconut milk. I tasted along the way and added a bit more red chili paste and Garam Masala until spice until I had it at the proper consistency for us. Your family may prefer more spice and if this is the case by all means you can add more in the process.

Served over white rice this dish is simple to make and was packed with flavor.

Ingredients

  • 1 Cup of Lentils
  • 3 Cups of Water
  • 1/8 of a Teaspoon of Salt
  • 1 Tablespoon of Olive Oil
  • 3 Ounces of Red Curry Paste
  • 2 Ounces of Tomato Paste
  • 5-6 Ounces of Canned Coconut Milk
  • 1 Clove of Garlic (Minced)
  • 1/2 of a Medium Onion (Diced)
  • 2 Teaspoons of Garam Masala
  • 1 Teaspoon of Turmeric
  • 1 Cup of Rice

Instructions

  • Rinse the lentils using a strainer
  • Boil the water, salt, and lentils cook until tender for approximately 14- 17 minutes then drain any excess water
  • Set the lentils aside
  • In a medium-large frying pan, over moderate low medium heat add the oil, the onions, the garlic, and the dry spices.
  • Let them all hang out until the onions glisten then add both the pastes
  • Stir and slowly add the coconut milk
  • Taste and find your desired spice and heat, if it is too spicy add more coconut milk or if it is not enough heat add more curry paste.
  • Add the lentils by gently folding them in
  • Serve over plain white rice
Pumpkin Scone

Pumpkin Scones-Gluten Free

Gluten Free Pumpkin Scones

I was at a local coffee shop where they offered gluten-free pumpkin scones and I fell in love. Of course, I had to try making them. So, I put on my baking hat (not really, I look bad in hats) and after a couple of tries, came up with this recipe.

Ingredients
  

  • 1 – 15 oz Can of Pumpkin Puree
  • 2 Cups Bob’s Gluten Free All-Purpose Baking Flour
  • 1 Cup White Sugar
  • ½ Bag of Dark Chocolate Chips
  • ½ Cup Chopped Pecans
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Teaspoon Vanilla Extract

Instructions
 

  • Preheat oven to 400 degrees
  • In a large bowl mix the dry ingredients
  • Add whole can of pumpkin and vanilla, stir well- This mixture will be moist
  • Fold in the chocolate chips and pecans
  • Spoon 12 mounds on parchment paper covered baking sheet, about one inch apart
  • Bake for about 15 minutes, checking as they bake due to oven variables

Notes

These will look like biscuits
You can make these with a cookie scoop, making mini-scones, varying baking times. Because of the gooey dough, therefore they are not cut like traditional scones.
Tried this recipe?Let us know how it was!

I was at a local coffee shop where they offered gluten-free pumpkin scones and I fell in love. Of course, I had to try making them. So, I put on my baking hat (not really, I look bad in hats) and after a couple of tries, came up with this recipe.

Ingredients

  • 1 – 15 oz Can of Pumpkin Puree
  • 2 Cups of Bob’s Gluten Free All-Purpose Baking Flour
  • 1 Cup of White Sugar
  • ½ Bag of Dark Chocolate Chips
  • ½ Cup of Chopped Pecans
  • 2 Teaspoons of Pumpkin Pie Spice
  • 1 Tablespoon of Baking Powder
  • ½ Teaspoon of Salt
  • 1 Teaspoon of Vanilla Extract

Instructions

  1. Preheat oven to 400 degrees
  2. In a large bowl mix the dry ingredients
  3. Add whole can of pumpkin and vanilla, stir well- This mixture will be moist
  4. Fold in the chocolate chips and pecans
  5. Spoon 12 mounds on parchment paper covered baking sheet, about one inch apart
  6. Bake for about 15 minutes, checking as they bake due to oven variables

Note: Will look like biscuits.

You can make these with a cookie scoop, making mini-scones, varying baking times. Because of the gooey dough, therefore they are not cut like traditional scones.