These should give you 2 for 1; a dinner idea and a leftover idea. For the record, I often have the same lunch even though these posts will be named for my dear hubby.
Buffalo Chicken is an all-time favorite. Really easy - Dan made it tonight! - and MUCH healthier than chicken wings because it is baked and has no breading... not to mention faster and less messy too! Of course, this is another inexpensive recipe. The whole meal is basically the cost of the chicken (make sure to only buy chicken when it's on sale and stock up!); I can often get Frank's Buffalo sauce for pennies to nothing with a coupon, and it's hard to get cheaper than salad dressing, carrots and celery!
Buffalo Chicken Salad
Leftover Buffalo Chicken (see below)
Romaine lettuce
Celery, chopped
Baby carrots
Other vegetables of choice: today I included tomato, green pepper, banana pepper, cucumbers & red onion
Cheese (optional)
Dressing - we usually use blue cheese
* Packing and reheating notes: You need 3 containers: 1 for the salad, 1 for the chicken (add ~1T water so it doesn't try out), 1 for the dressing. Heat the chicken when ready to serve, if desired, then top salad with chicken and dressing. Enjoy!
To Make the Buffalo Chicken
Boneless Skinless Chicken Breast (we usually use ~1lb, but you can make as much or as little as you want)
Buffalo Sauce to taste, likely at least 1/2 c.
Pepper and garlic powder to taste
This is so simple it is hardly a recipe. Slice the raw chicken breast into desired thickness, ~1/2 inch slices. Season with garlic powder and black pepper. Bake at 375 degrees for about 7 minutes. Add desired amount of buffalo sauce to fully coat chicken. Baked ~3 more minutes or until fully cooked through.
We usually serve with carrots and celery and blue cheese dressing to dip.
Variations: If you or someone in your household doesn't like Buffalo sauce, you could use this same method with Barbecue sauce or even Dijon or Honey Mustard.
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