Buffalo Chicken Egg Rolls

These macro friendly and equally yummy egg rolls are perfect for a game day appetizer or for a meal paired with some high volume veggies. They are SUPER easy to make too.

-500g boneless, skinless chicken breast

-1/4c Frank's Red Hot buffalo sauce

-50g Nonfat plain Greek yogurt

2g Ranch Dip mix (the powder stuff)

28g shredded 2% Mexican cheese blend (I used Kraft)

- 8 egg roll wraps (Nasoya brand)

Cut the chicken into sections (for quicker cooking) and cook in a skillet coated with nonfat cooking spray. I seasoned with Ms Dash and a small amount of Seasoned Salt. Depending on the size of your chicken pieces it will take around 10 minutes to cook through. The last minute, I poured a small amount of the buffalo sauce in the pan and let the chicken cook with it. 

Once the chicken is cooked through, pour into a bowl  and let sit and cool for a few minutes. I waited about 5 minutes and shred the chicken. I used a hand mixer and it only took 1.5 minutes to shred! Try it! 

Once shredded, add the yogurt and ranch mix and stir together well. Then add the shredded cheese and stir all together. 

Now if you need your macros to be exact, you can weigh the mixture and from there determine how much of the mix goes in each of the 8 egg roll wraps. Or you can divide it evenly by eyeballing. 

Once all the egg rolls are wrapped up and ready to go. Place in an air fryer (sprayed with cooking spray) and cook for about 12 minutes on 370 degrees. Flipping halfway. 

The macros are below, they are for two egg rolls. I used a light ranch for dipping. (not included in the macros).

Enjoy!

Strawberry Cheesecake, high protein yogurt

Super easy and super delicious snack. 

1/2 scoop of Level-1 Protein Strawberry (or Vanilla if you prefer a plain cheesecake flavor) 
150g 0% Greek yogurt 
Splash of unsweetened vanilla almond milk (to thin out the mixture)

3-5 g Jello Sugar Free Cheesecake pudding powder
-1/2 of a low-fat graham cracker crushed .

Mix the yogurt, protein, pudding mix and splash of milk together. Top with crushed graham cracker. 
Thats it! It is so easy and so delicious. 

Protein cheesecake bars

Crust 

·       30.00 gram, Oat bran, raw

·       1 Scoop (34g) Cinnamon Cookie Batter Level 1 Protein

·       2 full cookie sheets, Honey Maid Reduced Fat Graham Crackers (crushed in blender)

Cook oat bran with 1 1.4 c. water in microwave  After cooking for about 3 minutes depending on microwave wattage mix in protein and graham cracker crumbs. Spread mixture evenly over the bottom of an 8x8 pan sprayed with nonfat cooking spray. Bake 30 minutes at 475* .

  After taking out reduce heat to 375*

Filling

·       2 large Eggs

·       200 g, Plain Nonfat Greek Yogurt

·       0.25 cup (62g), Cheese, ricotta, part skim milk

·       50 gram, Philadelphia 1/3 Less Fat Cream Cheese Tub

·       2 scoop (34g each), Level-1 Protein Vanilla 

Blend together. Pour over cooked crust. Bake in oven (375*) for 30 minutes or until filling is cooked through. (Knife inserted comes out clean. )

Let cool and refrigerate for 30 mins. Cut into 16 squares.