Saturday, April 26, 2014

Buffalo Chicken Dilla

I threw this together for a "pantry raid" challenge which involved making something using what already exists in my fridge and pantry. It was delicious and I know I will be making many more in my future so I wanted to share the recipe here as well.

Buffalo Chicken 'Dilla
[Printable recipe] 

  • 1 flour tortilla
  • 1/3 c grilled chicken cubed or in strips
  • 1 1/2 c part-skim mozarella cheese shredded
  • 1 Tbsp buffalo sauce
  • 1 Tbsp fat free ranch dressing

1) Place a large skillet over medium-high heat and spray with cooking spray.
2) Add tortilla and spread cheese over it in an even layer.
3)  Mix buffalo and ranch together in a small bowl.
 4) Drizzle about half of the sauce mixture over half of the tortilla.
 5) Add chicken and let cook until cheese starts to bubble.
 6) Fold tortilla in half and gently push down over the surface to stick the sides together.
7) Cut into 3-4 slices using a pizza cutter and serve remaining sauce for dipping.
 8) Enjoy!

Nutrition information:

Tuesday, April 22, 2014

On-The-Go Fruit Cups

On-The-Go Fruit Cups
All you need is fruit and that extra travel coffee mug in your cabinet. Make these ahead of time and have cheaper, healthier, and more sustainable (zero waste!) fruit cups ready for a moment's notice.

Step 1: Prepare or cut up strawberries, apples, grapes, melon, pineapple, etc. (I only used pineapple obviously)
Step 2: Combine fruits in a large container. Use a large seal-able one so that you can store the additional servings in the fridge. 
Step 3: Put one serving in a travel coffee mug.
Step 4: Refrigerate until ready to eat. 
Step 5: Your homemade fruit cup will conveniently fit in your car's cup-holder to enjoy on-the-go!
Remember to grab a fork on the way out!

Saturday, April 19, 2014

10-Minute Pesto Mac 'n Cheese

 When you're in a hurry, here's a quick single-serving meal!

10-Minute Pesto Mac n' Cheese
[Printable recipe]

  • 1 c water 
  • 1/2 tsp olive oil
  • 1/4 cup penne pasta
  • 1.5 Tbsp milk
  • 1/4 c shredded white cheddar cheese
  • 1/2 Tbsp pesto sauce

1) Bring water with olive oil to a boil in a small pot.
2) Add penne and cook for  7-8 minutes.
3) Once cooked al dente (slightly firm still when you bit into it), strain into a coffee mug and add milk and cheese.
4) Stir pasta, milk, and cheese together.
5) Microwave for one minute, stir and microwave for additional 30 seconds.
6) Stir in pesto and enjoy!

Optional: Add some grilled chicken breast or double recipe for a more hearty snack.

Nutrition information:

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