Buffalo Chicken Stuffed Sweet Potatoes Crock Pot Style

Buffalo Chicken Stuffed Sweet Potatoes Crock Pot Style

Note:  I used 2 crock pots, but you could bake sweet potatoes in the oven if you don’t have 2 crock pots.

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Toppings:

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*Chopped Fresh Parsley

*Blue Cheese or Ranch Dressing

*Franks Hot Sauce or favorite hot sauce

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Crock Pot Buffalo Chicken

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*Crock Pot with liner for easy clean up

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Ingredients:

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*3 pounds Frozen Chicken Tenders, thawed in refrigerator

*1 cup Chicken Broth or Stock

*1 cup Frank’s Hot Sauce or your favorite hot sauce (save 1/2 cup for after cooking)

*2 tablespoons Dried Minced Garlic

*1 teaspoon Granulated Garlic

*2 tablespoons Dried Chopped Onions

*1/4 teaspoon Cayenne Pepper or to taste

*1 teaspoon Freshly Ground Pepper

*1 tablespoon Dried Dill

*1 tablespoon Dried Parsley

*1 tablespoon Brown Sugar

*2 teaspoons Freshly Ground Sea Salt or Kosher Salt

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In a Crock pot add the chicken and layer the above ingredients in the or order listed on top of the chicken. Cook on low 4 to 6 hours or according to your crock pot instructions.

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After chicken is fully cooked shred the chicken with 2 forks, most of the moisture will go back into the chicken after shredding, continue to cook another 10 minutes letting the chicken absorb juices. Then drain off some of the juices if needed and add the remaining hot sauce.

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Crock Pot Sweet Potatoes

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*8 medium Sweet Potatoes, cooked and halved

*Aluminum Foil

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Wash and then wrap sweet potatoes in foil and cook in a crock pot on low for 4 to 6 hours.

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Remove cooked sweet potatoes and cut each one length wise and scoop out a small amount of the sweet potato leaving at least 1/2 inch around all edges and bottom.

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Serving:

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Add to each halved sweet potato the cooked buffalo chicken, as much as desired. Top with extra hot sauce, blue cheese dressing or ranch dressing and garnish with parsley.

Enjoy!

Lindy

 

Cauliflower Fried Rice and Turkey Steaks

Cauliflower Fried Rice

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*1 medium Head of cauliflower, cut into floret pieces

*1 heaping cup frozen peas

*1/2 cup grated Carrots, cooked on the stove for 2 minutes in 1 cup boiling water and then drain

*1 large Shallot or 2 tablespoons grated Red Onion

*1 large Clove Garlic, pressed or grated

*1/2 teaspoon Sesame Oil

*2 tablespoons Extra Light Olive Oil

*3 Eggs, scrambled

*1/2 teaspoon Granulated Chicken Stock Bouillon

*1/8 cup Hot Water

*2 to 3 tablespoons Low Sodium Soy Sauce

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In a food processor add and pulse cauliflower florets until rice size pieces about 6 to 7 pulses.

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On a half baking sheet with baking mat spread the cauliflower rice and roast in 400*F. oven for 8 minutes and then turn over the cauliflower rice and roast another 6 to 8 minutes.

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In a Skillet on medium heat add the sesame oil, olive oil and sauté the onions and garlic for 1 to 2 minutes. Add the eggs and cook and stir as needed until scrambled. Then add carrots, peas, chicken stock, 1/8 cup water. Cook until peas are thawed. Add the cauliflower rice and soy sauce and warm for another 2-3 minutes. Serve.

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Serves 6

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Seasoned Turkey Steaks

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*6 Frozen Breaded Turkey Steaks (Maddox Turkey Steaks)

*Butter or Margarine

*Deverle’s Seasoning or Season All

Place 6 turkey steaks on a baking sheet and butter and season each side of the steaks with about a tablespoon of butter per-side, seasoning to taste.

Then bake in a 400*F. oven for 20 to 25 minutes and then turn over the steaks and cook another 20 to 30 minutes (turn oven down to 350*F.) or until golden brown.

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Mustard Sauce

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*3 tablespoons Yellow or Dijon Mustard

*1/2 cup Mayonnaise

*1 tablespoon Sugar or Honey

*Pinch Sea Salt

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Stir together in a bowl. Refrigerate 10 minutes. Serve over Cooked turkey steaks, or in small dipping dishes. Refrigerate any unused mustard sauce.

Enjoy!

Lindy