Thursday, May 17, 2012

Buffalo Chicken Cups

I finally decided to give these a try. This recipe has been circulating the internet for quite awhile with awesome reviews. I was hesitant to try it because 1) I don't like buffalo chicken 2) I have never eaten blue cheese (and had a really bad food aversion to the smell of it while I was pregnant) and 3) Vince doesn't like any of the ingredients in the recipe. So it seemed like a pretty good indication that this one would be a total flop in our house.

I'm not sure what happened but one day while looking for something quick to make for dinner, I came across the recipe in my bookmarks. All of a sudden, it sounded awesome. I just HAD to have it that night. I actually went out to the store to pick up the ingredients, since I don't normally keep stuff that we don't like to eat in the house. Go figure!

Vince was still not convinced as I was putting them together but I was in full craving mode at that point. These came together really quickly. I would estimate that from prep to mouth it took about 40 minutes.

Holy cow where these babies good! I've made them several times since then and they are always delicious. Vince commented last night that he was really surprised at how much he liked them, since he doesn't like any of the ingredients individually. The buffalo flavor can be as strong or mild as you like since you use whatever brand of sauce you prefer. The best part is that these are really filling and very low in points! These are perfect for a quick weeknight dinner or as party finger food. You could even make them in mini muffin cups and serve them as appetizers (adjust the PP value for the number of cups you get).

I have a bunch of other "cups" bookmarked from the same blog that I plan to try out very soon. They are all really low in points and sound very tasty. I can't wait to try them out!

Buffalo Chicken Cups
Adapted from Emily Bites


2 Cups Cooked Boneless, Skinless Chicken Breast, diced
4 Wedges Laughing Cow Lite Blue Cheese Flavor
3 Tablespoons Buffalo Wing Sauce (I used Ken's Steakhouse Sauce)
1/4 Cup Celery, diced
16 Wonton Wrappers
1 Cup Reduced Fat Cheddar Cheese, shredded

  1. Preheat oven to 375F.
  2. Lightly grease 8 muffin cups with cooking spray.
  3. In a microwave safe bowl, add the chicken, cheese, and sauce.
  4. Microwave on high for approximately 1 minute, until the cheese is very soft.
  5. Add the celery.
  6. Mix together until the chicken is well coated in the cheese & sauce.
  7. Place a wonton wrapper in the bottom of each muffin cup.
  8. Spoon half of the chicken mixture into the cups.
  9. Top each with cheddar cheese (using 1/2 cup).
  10. Place another wonton wrapper on top of each cup.
  11. Spoon remaining chicken onto each cup.
  12. Top each cup with the remaining cheddar cheese.
  13. Bake for 18-20 minutes.
  14. Remove from oven and let cool for 5 minutes before removing from the muffin pans.

Yields: 8 servings (1 cup each)

Tuesday, May 15, 2012

Chicken Corn Chowder

I love chicken corn chowder. It is the perfect combination of sweet, creamy, and hearty. I have had it at several restaurants and it is always good. However, the only time I've eaten it at home is when we needed a quick dinner of canned soup and sandwiches. As tasty as the canned soups can be, they really just aren't that good for you. I bookmarked this recipe with the thought that if I made it myself, it would be healthier. Well, I was right and I was wrong.

This recipe came together really quickly and easily. It was a great dinner on a particular cold, rainy night. The flavors were awesome too. But, when I compared the points to the points of Campbell's Chunky Chicken Corn Chowder soup, mine was more. Campbell's came in at 5 PP for a 1 cup serving, mine came in at 8 PP for the same serving size. However, mine was lower in sodium and cholesterol. So, overall it was probably a little healthier. My homemade version was definitely more filling that the canned soup. I almost always end up either having a second serving of the canned soup or eating with a half a sandwich in order to feel full. With this recipe, I was able to feel pretty full with just one serving. I could probably add in even more veggies to make the soup go a little further.

Overall, I think this is a great starter recipe for homemade soup. The ingredients are all basic kitchen items, making this a meal that can come together at the last minute without having to plan ahead for it. It is easily adaptable and modified and doesn't take much time or skill to prepare. It also freezes well. I'm sure I'll be making this one again.

Chicken Corn Chowder
Adapted from Gourmet: Day to Day


2 Tablespoons Butter or Margarine
1/4 Cup Onion, diced
1/4 Cup Carrots, diced
2 Tablespoons All Purpose Flour
3 Cups Reduced Fat Milk, 2%
2 Cups Cooked Boneless, Skinless Chicken Breast, shredded or diced
2 Cups of Frozen Corn Kernels
1/4 teaspoon Dried Thyme
1/8 teaspoon Salt
1/8 teaspoon Black Pepper
1/4 teaspoon Dried Dill
Optional: 1/8 teaspoon Crushed Red Pepper
1 - 14 3/4 oz Can of Cream Style Corn

  1. In a large soup pot or dutch oven, melt the butter over medium heat.
  2. Add the onion and carrots.
  3. Cook for about 5 minutes, until tender, stirring frequently.
  4. Add the flour and cook for 1 minutes, constantly stirring to prevent burning.
  5. Add in the remaining ingredients and stir well.
  6. Bring the soup to a low boil.
  7. Cook until thick, about 5-10 minutes.

Yields: 6 servings (1 cup each)