Happy Weekend, everyone!
Today on the blog I have 2 yummy recipes to share that were new to me and hopefully will be new (and successful) to you as you try them! The first recipe is an incredibly simple crock pot meal that can help make your weeknight meals a little bit easier, a little bit healthier, and a lot more delicious! The second recipe is a 20 minute start-to-finish dessert recipe that takes minimal ingredients that you probably already have in your pantry (with the added ease of being flour-less and butter-less).
Crock pot recipes are seriously underrated. With the exception of Rotel and Velveeta cheese dip, most people I know buy crock pots with the intention of using them for innovative and low maintenance recipes, but end up letting them collect dust in a cabinet. Up until recently, I was guilty of this as well! But it’s time to bust out your crock pot and really enjoy just how magical it can be with this 6-ingredient recipe.
Enter: Crock Pot Buffalo Chicken!
This little gem of a meal was super simple and VERY macro-friendly! I don’t know about you guys, but when I’m dieting or trying to cut back on calories, eating plain chicken breast after plain chicken breast can get old. Quickly.
As I was scrolling through Pinterest one day, multiple recipes kept jumping out to me that centered around chicken wings. I’m a big fan of (literally) any kind of chicken wing/sauce combo and so I decided to roll with that craving and figure out what I could come up with! I got off work early because of some bad weather that was hitting and I got to work in the kitchen on what ended up being my favorite and easiest crock pot recipe so far! I served mine over plain basmati rice but this could be served over annnything and I think it’d still be delicious.
-3 chicken breasts, thawed*
-1 1/2 cups of Frank’s Red Hot Buffalo Sauce*
-1 1/2 tbs of coconut oil*
-1 1/2 tsp of garlic powder
-1 1/4 tsp of cayenne pepper
-1 tbs of flour*
Spray your crock pot with non-stick cooking spray and place thawed chicken breasts at the bottom of the crock pot. Set aside. In a small bowl, mix your buffalo sauce, coconut oil, garlic powder, and cayenne pepper and pour mixture directly over your chicken breasts. Close the lid and set crock pot to HIGH for 1 1/2-2 hours or LOW for 4-5 hours (I cooked mine on high for just under 2 hours and it was perfect). When the time is up and your chicken looks ready to start shredding, add in the 1 tablespoon of flour. Now it’s time to shred! Grab 2 forks or knives and start pulling your chicken apart and mixing it with the sauce around it.
- This recipe can be easily doubled if you want to meal prep for the entire week!
- I love spicier foods so if you are sensitive to heat at all, make sure to reduce the amount of buffalo sauce ( I would probably do 3/4 cup to 1 cup) and the amount of cayenne to taste.
- You can use any kind of cooking oil (vegetable, corn, canola, etc), I just personally love coconut oil.
- The flour is merely a thickening agent for the sauce so feel free to eliminate this if you don’t have it on hand!
Onto our next yummy and quick recipe: 20-Minute Peanut Butter Oatmeal Cookies
This recipe is going to be one of my new favorites as it was quick, easy, and can easily be customized to whatever ingredients you have in your pantry! My top 3 favorite cookies (in order) are probably chocolate chip cookies, peanut butter cookies, and oatmeal cookies so I figured “Let’s combine all 3!”
This recipe made 18 servings for me.
-1 cup of peanut butter
-1 cup of sugar*
-2 tsp of vanilla extract
-1 1/2 cups of oats (instant OR old-fashioned)
-1/2 tsp of baking soda
-1/2 tsp of salt
-1 cup of whatever add-ins you want (I used milk chocolate chips)*
Preheat oven to 350 degrees. In a medium-sized bowl, mix together the first 4 ingredients until smooth and the eggs are fully incorporated. Then, mix in your oats, baking soda, and salt. Now add your extras and mix them in by hand so they don’t break and can still mix in well. Shape into 1-inch balls and put on a greased cookie sheet at least 2 inches apart.* Bake in your preheated oven for 11-13 minutes, depending on how your oven works.*
- You can use white sugar or brown sugar or a mixture of both, I had just ran out of brown sugar. I think using all brown sugar would have made it even better & richer!
- This recipe can be tailored to whatever you have at your house: chopped up candies, coconut flakes, other kinds of chocolate chips, nuts, chopped up pretzels, whatever your little heart desires.
- Because these cookies are not refrigerated prior to baking, they DO spread when you bake so I ended up putting only 6 per cookie sheet.
- Mine ended up baking for closer to 13 minutes but I also made my cookies a little bit bigger than others might.
And I don’t think it would be fair to note these recipes without mentioning my favorite Sous Chef, my nephew Cameron! So here is our cheesy self-timer picture to show how cute he is AND how massive our cookies came out.
Have a great weekend and thank you for stopping in 🙂