Recipe Save: Buffalo Chicken Salad

Origin:  Internet – modified
Total Preparation Time: ## minutes + ## hours wait time
Actual Cooking Time: ## minutes
Number of Servings: 4


  • Green leaf or Romaine Lettuce, chopped (or a salad mix)
  • 2-3 chopped green onions
  • 1 Tomato, diced or Grape/Cherry tomatoes, halved
  • 2 eggs, hard boiled, peeled and chopped
  • Shredded Cheddar (2 Tbsp per salad, optional)
  • 1 lb boneless, skinless chicken breast
  • 1/2 cup Frank’s hot sauce
  • 1/2 stick butter
  • 1/4 cup reduced-calorie vegetable oil-butter spread
  • 1 tbsp white vinegar
  • 1⁄4 tsp black pepper
  • 1⁄4 tsp Worcestershire sauce
  • Celery sticks
  • Carrot sticks
  • Blue cheese or ranch dressing


  1. Boil eggs, peel & chop.
  2. Combine salad ingredients or leave as separate ingredients in salad bar fashion for picky eaters like my kids.  🙂
  3. For the sauce: In a small saucepan over low heat, mix together hot sauce, butter, margarine, vinegar, pepper and Worcestershire sauce.  Simmer, stirring occasionally, while you prepare chicken.
  4. For the chicken: Bring water to a boil in a large saucepan. Cut chicken into strips or chunks and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let it sit for a few minutes.
  5. Serve chicken over the salad garnished with celery &/or carrot sticks.
  6. Drizzle a small amount of Blue Cheese or Ranch dressing on the top.  You won’t need much since the chicken is so flavorful and will have it’s own sauce.

Recipe Save: Creamy Chicken & Noodles

Origin:  Modified Internet
Total Preparation Time: 10 minutes
Actual Cooking Time: 25 minutes
Number of Servings: 4-6


  • ½ bag (6 oz) wide egg noodles
  • 3 cups chicken stock
  • 1 tbs olive oil
  • 1½ cups shredded chicken
  • 1 cup sliced carrots
  • ½ cup peas (frozen)
  • ½ cup cream or milk
  • ¼ cup water
  • 2 tbs flour
  • Salt to taste
  • Pepper to taste


  1. Place noodles in a large pot.
  2. Add stock and olive oil; stir.
  3. Add peas and carrots.
  4. Cover and heat over medium heat until noodles are soft, about 10 minutes.
  5. Add the chicken.
  6. Stir in cream or milk.
  7. In a small cup, mix the ¼ cup water and the 2 tbs flour so there are no lumps.
  8. Add gradually to noodle mixture, stirring constantly.
  9. Heat to boiling, and simmer for 5 minutes.


I frequently purchase whole chickens and toss them into a crockpot for the day to cook until it falls apart.  Then I pull apart all the meat and set aside in bags and freeze.  Then I have shredded chicken ready for meals like this.

Recipe Save: Chicken Broccoli and Rice Casserole

Origin:  Modified from
Total Preparation Time: 10 minutes
Actual Cooking Time: 35 minutes
Number of Servings: 4

Ingredients for filling:

  • 1 can cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 t worcestershire sauce
  • 2.5 t fresh lemon juice
  • 1/2 t dried poultry seasoning
  • 1/2 t salt
  • 1/2 t pepper
  • 1-2 cups shredded chicken
  • 1.5 cups frozen broccoli pieces
  • 1.5 cups cooked rice

Ingredients for topping:

  • 1 cup shredded cheddar cheese
  • 1 sleeve of snack crackers (like Ritz)
  • 1/3 cup butter, melted


  1. Preheat oven to 350 degrees. Spray a 2 quart or 8X8 inch baking dish with nonstick cooking spray.
  2. In a large mixing bowl, mix the first 8 filling ingredients until evenly combined. Add the chicken, broccoli and rice and fold until evenly coated and ingredients are mixed. Pour into prepared pan.
  3. Sprinkle the top of the casserole evenly with grated cheese. In a small bowl, mix together crushed crackers and butter. Sprinkle evenly over cheese layer. Bake in preheated oven 30-35 minutes or until casserole is heated through and the topping is golden brown.

Recipe Save: Baked Sriracha Chicken

Origin:  Modified internet recipe
Total Preparation Time: 10 minutes + 30 minutes to marinate
Actual Cooking Time: 10-20 minutes
Number of Servings: 4


  • 3 tablespoons honey
  • 2 tablespoon soy sauce
  • 2 teaspoon Sriracha chili sauce
  • 2 teaspoon rice vinegar or apple cider vinegar
  • Pinch of salt
  • 4-8 chicken thighs, deboned
  • 5 cloves garlic, minced
  • 2 tablespoon oil
  • White sesame seeds


  1. Whisk the honey, soy sauce, sriracha sauce, vinegar and salt together together to make the marinade. Mix well.
  2. Add the garlic and Marinade to the chicken, stir to combine well, marinade for 30 minutes.
  3. Heat up a skillet (cast-iron preferred) on medium heat. Add the oil. Transfer the chicken to the skillet and cook on both sides, until they turn golden brown and cooked.
  4. Add the remaining Marinade to the skillet, as soon as it thickens, turn off the heat, top with some sesame seeds (if using) and serve the chicken immediately.

You may use chicken breast, chicken drumsticks or wings for this recipe. You may also bake or grill this recipe. If baking, bake it at 400F for 20 minutes are until the chicken is slightly charred.