BUFFALO BURGER RECIPIES RECIPES

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BUFFALO CHICKEN LETTUCE WRAPS (SLOW COOKER, INSTANT POT ...



Buffalo Chicken Lettuce Wraps (Slow Cooker, Instant Pot ... image

All the flavors you love from buffalo wings without all the added fat. Making shredded buffalo chicken in the slow cooker or Instant Pot is super easy!

Provided by Gina

Categories     Dinner

Total Time 240 minutes

Prep Time 5 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 9

24 oz 3 boneless skinless chicken breasts
1 celery stalk (diced)
1/2 onion (diced)
1 clove garlic (minced)
16 oz fat free low sodium chicken broth
1/2 cup cayenne pepper sauce (I used Frank's)
6 large lettuce leaves (Bibb or Iceberg)
1 1/2 cups shredded carrots
2 large celery stalks (cut into 2 inch matchsticks)

Steps:

  • Slow cooker method:
  • Instant Pot method:

Nutrition Facts : ServingSize 1 /2 cup + veggies, Calories 147.5 kcal, CarbohydrateContent 5.2 g, ProteinContent 25 g, FatContent 0.1 g, SodiumContent 879 mg, FiberContent 1.5 g, SugarContent 1.5 g

CHEESEBURGER CASSEROLE - SKINNYTASTE



Cheeseburger Casserole - Skinnytaste image

Kid-friendly and delicious! If you're a cheeseburger lover, and the thought of ground beef, tomatoes, pickles and cheese tickles your fancy, then this truly American, comforting Cheeseburger Casserole is for you!

Provided by Gina

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 9

Number Of Ingredients 12

2 cups 6 oz uncooked rotini pasta (use brown rice pasta for GF)
2 tsp olive oil
1 1/2 cups onions (finely chopped)
1 garlic clove (finely chopped)
1 lb lean ground beef (95% lean)
3/4 tsp salt
1/2 tsp black pepper
2 tbsp tomato paste
28 oz diced tomatoes
2 tbsp Dijon Mustard
2 cups reduced-fat grated cheddar cheese
1/4 cup chopped dill pickles

Steps:

  • Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
  • In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
  • Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.
  • Stir in the beef and cook until browned; season with salt and pepper.
  • Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
  • Toss the meat mixture with the pasta and spread it into the prepared dish.
  • Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve.

Nutrition Facts : ServingSize 1 cup, Calories 260 kcal, CarbohydrateContent 22 g, ProteinContent 21.5 g, FatContent 9.5 g, SaturatedFatContent 4 g, CholesterolContent 49 mg, SodiumContent 630 mg, FiberContent 2 g, SugarContent 3.5 g

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