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A Buffalo Food with A Healthy Twist




Most of you know that I was born and raised in Buffalo, NY. After a time away, this little town sucked me back in & here we live. If you know of Buffalo or ever visited the area, you would know what we love our Buffalo Style food and we use Blue Cheese (not ranch) as a dipping sauce. As much as I love Buffalo style food, it usually comes deep fried and eating fried food does a number on my stomach. So, I created a way to enjoy the flavor without all the pain in my stomach.


We did a presentation about meal prep and made Buffalo chicken meatballs with white beans (sneaky), homemade blue cheese with a shaved Brussel sprout salad. It was SOOO good that I just had to share.

 

Repeat, enjoy and have fun!

 

Buffalo Chicken Meatballs


Ingredients:

  • ½ lb ground chicken

  • 15oz white beans

  • 1 egg

  • ½ cup panko

  • ¼ cup cilantro

  • 3 TBS buffalo sauce

  • 1 med carrot – shredded

  • 2 TBS – diced green onions

  • 2 garlic cloves

  • ¼ tsp – salt & pepper

 

Blue cheese Yogurt:

  • 1 cup nonfat plain yogurt

  • 2/3 cup crumble blue cheese

  • 2 TBS olive oil

  • 2 TBS lemon juice

  • 2 garlic cloves

  • 2 TBS Water (to thin)

  • Salt & pepper to taste

 

Directions:

  1. Preheat oven to 400

  2. Start by making the bleu cheese yogurt dip. Store in the fridge until ready to serve.

    1. Add yogurt, bleu cheese crumbles, olive oil, lemon juice, garlic and water to the bowl of a food processor or to a blender. Process/blend until smooth and well combined, scraping down the sides as necessary. Add salt and pepper to taste and process once more.

  3. Form the meatballs: in a large bowl, add the ground chicken, beans, egg, breadcrumbs, cilantro, buffalo sauce, shredded carrot, diced green onion, garlic and salt and pepper; mix until well combined. Use clean hands to form into 20 meatballs. Place meatballs on the prepared pan and bake for 12-15 minutes

 

Shredded Brussel Sprout Salad


 

Ingredients:

  • 4 cups shredded Brussel Sprouts

  • ½ cup sunflower seeds

  • 1/3 cup dried cranberries

  • 1/3 cup crumbled feta cheese

  • 1/3 cup chopped chives

  • Salt & pepper

 

For lemon dressing:

  • 2 tablespoons olive oil

  • 1/4 cup freshly squeezed lemon juice

  • 1 clove garlic, minced

  • 1 teaspoon honey or sugar

  • 1 large basil leaf, chopped

  • 1/8 teaspoon salt

  • fresh ground pepper, to taste

 

Directions:

  1. Thinly slice the Brussels sprouts using a mandolin if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.

  2. Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.



Accessories:


If you are looking for a new food processor or hand blender, may I suggest the following two items that I just purchased.


Just click on the link attached to either item and It was direct you to my Amazon Affiliates page.

 

 

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