Crockpot Buffalo Chicken

I know I'm a posting maniac in the last two days, BUT I know most of you have the day off today for the holiday! So either you're cooking and ideas are helpful or your relaxing and have some spare time. What better to do in your spare time than catch up on blog reading and meal plan? Thus you need reading material, ideas, and inspiration. Also... I'm trying to get to my 100th post! On the post I'll announce changes to the blog and other fun things. This is the 95th in case you were wondering. :) 

This recipe has quickly become one of my favorites. You know I don't repeat recipes often. I usually wait at least 3 months to cycle things back around, unless I absolutely LOVE them. Well this one has been repeated! It's so stinking easy and soooo good if you like spicy things. Three ingredients! AND you don't have to thaw anything. 

Ingredients: 

• 3 lb bag of frozen chicken breasts
• 1 bottle of buffalo sauce (I usually use Frank's but I got this Texas Pete one for free from an RA and loved it just as much)
• 1 packet of dry ranch mix

Directions: 

Add chicken to a large crock pot. Sprinkle with ranch seasoning. Pour over hot sauce. Cook on low for 6 - 7 hours. Remove chicken from crock pot, leaving sauce in. Shred chicken with a fork and add back to crock pot. Cook on low for 30 minutes to an hour. 

That's it! I like to serve mine on some nice rolls or buns. I used onion rolls this time and they were YUMMY! I made a batch of healthy ranch dressing using 1 packet of dry ranch, 1 cup of non fat Greek yogurt, and 1/2 cup of skim milk (1/3 a cup is 2 points and I used much less than that) to spread on the buns. I topped each sandwich with julienned celery, matchstick carrots, and some reduced calorie blue cheese crumbles. 

This makes 8 good sized servings at 4 points per serving, not including bread or toppings. 

Meal Planning 101: Week 3

Can I hire a cute boy to make me fresh squeezed orange juice every morning? I'm certain mornings would be much better if I could. 

I didn't squeeze these oranges for drinkable glass of fresh orange juice sadly. Their destiny was to saturate some angel food cake for a Strawberry Shortcake Trifle that I took to the Easter Celebration # 2. 

I also made an Orange Jello Pretzel Salad. My aunt made it for our family Easter celebration and I loved it so much I had to make it too. I absolutely adore fruity desserts and desserts with a sweet and salty combo. I love this! The crust is salty buttery pretzels, the middle is cream cheese, sugar, and cool whip, and the top is orange jello with crushed pineapple and mandarin oranges. I piped on cute little cool whip dollops. 

It's a good thing I like it because I have a lot left! Apparently everyone else doesn't like weird combos as much as me. However, if you do you should try it! I didn't calculate the points for this because I don't count on holidays. I did use some low calorie and fat ingredients though. I used reduced fat cream cheese, fat free cool whip, and Splenda sweetened mandarin oranges and crushed pineapple. If I make it again (and not for a potluck), I'd use yogurt butter instead of the real stuff and sugar free jello. I was serving it to mixed company, including one of my dear pregnant friends, and didn't want to serve anything with artificial sweeteners. 

Now to the real reason for this post! It's Sunday which means time for me to share my weekly OCD meal plan. The written and planned meal plan has a meal on the agenda for tomorrow, BUT I have so many leftovers I may end up shifting everything over a day. 

I "decorated" with my two favorite Easter candies. 

Monday:

Crock Pot BBQ Ranch Ribs, Skinny Red Potato Salad & Corn on the Cob

Tuesday: 

Leftovers

Wednesday:

Penne with Roasted Asparagus & Balsamic Butter* & Salad

Thursday: 

Leftovers

Friday:

Teriyaki Turkey Meatballs*, Brown Rice* & Roasted Cabbage Wedges

Saturday:

Leftovers

Sunday:

Crock Pot Caesar Chicken on Buns & Caesar Salad

I'll also be making a batch of Skinny Breakfast Burritos (without the potatoes) to have for easy breakfast for the week and Nutella Fudge Pops (from frozen bananas and Nutella)! 

Notes: 

-I will "skinny" the pasta dish with yogurt butter and whole wheat penne.

-I'm using the meatball recipe as a base, but changing the flavors up a bit by using teriyaki sauce. 

-Ginna at Skinny Taste posted a "perfect" brown rice recipe last week. I've never made brown rice I actually liked because of the texture, so let's keep our fingers crossed for her recipe! 

What are you making for dinner this week?