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!

Zucchini Tots for Kiddos

My daughter is 3 and a very "visual eater". She will thoroughly look something over before deciding "I don't like it". Mostly when it comes to veggies or anything green. I am so thankful for Juice Plus .. it gives her a FULL serving of fruits and veggies everyday. I still try and find ways to get her in teh habit of eating new vegetables. So I try to mask the veggie in a smoothie or a dish, or I just tell her she has to try at least one... 8/10 she ends up liking the new vegetable.

I made her some Zucchini Tots  as a fun way to incorporate a vegetable. She helped me which is always a great way to get kids to eat something. THey are more willing to try something new if they had a hand in creating it.

Recipe was adapted from Skinnytaste  I doubled so that I had leftovers to freeze.

1 cup packed grated zucchini
1 L egg (freerange or organic)
1/4 cup cheese ( I have used cheddar, but want to try mozzarella)
1/4 cup breadcrumbs ( whole wheat/ homemade if possible)
Dried Italian Seasoning (look for Salt free)


Grate Fresh Zucchini into a clean dish towel, or even paper towel. Wring out all of the water from the zucchini. There will be a lot.
Combine ingredients in a bowl. Mix well.. I used my hands for best mixing, I wore a disposable glove.
Make little ovals with hands and place on sprayed baking sheet. Cook in reheated 350 degree oven for about 18 minutes, flipping halfway. They should be a crisp golden color.

Can serve with ketchup if you must. Make sure its a natural ketchup with no high fructose corn syrup!