Buffalo Chicken Lettuce Wraps

It is no secret that I can’t get enough buffalo sauce in my life. I put it on things that I probably shouldn’t. I even had my family send me Anchorbar buffalo sauce because I can’t buy it in Brooklyn. In order to indulge in my buffalo love in a healthier way I decided to concoct some buffalo chicken lettuce wraps to keep it healthier than classic wings.

This dinner is BY FAR one of the best things I have made in months. It was the combinations of fresh veggies, juicy chicken and a little bit of spice that set my taste buds a flurry. My boyfriend and I devoured everything that I made, to my dismay because once I started eating I was hoping I would be able to enjoy in some leftovers. Good thing ground chicken was on sale and I bought two packs — it won’t be long before I am making these again!

Keep reading for this super easy recipe!

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Garlicky & Cheesy Carrots and Cauliflower Tots Review

A question I will never stop asking myself: why is meat so darn expensive? I grew up eating eat, I am accustomed to meat being a part of my meal and I like meat. We all know meat isn’t always the most healthy option, but I don’t think I would be able to cut it out of my diet completely. The cost however, does make me think twice about eating it and trying to find some alternative options.

Some days I try harder than others to make my life meatless, and when I do I generally try a new recipe. I am rather picky when it comes to veggies so I need something that isn’t too out there with foods that I am familiar with. Cue the cauliflower — super versatile, relatively flavorless and something I can stomach. I decided to go with this recipe for Garlicky & Cheesy Carrots and Cauliflower Tots. The results were less than stellar, mostly because of my own doing.

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As you can seem from my picture, I have some pretty big carrot chunks. The joys have not having a food processor. This recipe calls for one, I don’t have one, so I thought I would be able to smoosh the veggies enough to make it work. Unfortunately, the carrots weren’t soft enough after boiling them, and I ended up with this. I also wasn’t super impressed with the flavor profile, something was missing.

Next time I recipe calls for food processing I might think twice before trying it, instead of relying on the power of my hands.

Pizza Waffles Review

As a proud new owner of a waffle iron, I have been trying to find all sorts of recipes that I can try out that don’t actually involve making a waffle. While, I have definitely made my fair share of waffles so far, it was time for some experimenting. So I decided to try out this recipe from Spend with Pennies for pizza waffles.

They started out by looking like this …

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… definitely not the most appetizing think I have ever seen. But then came out nice and golden brown.

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I did have a little cheese leakage, but it was to be expected. I also don’t think I put enough ingredients in, but my dough didn’t seem strong enough to hold anything else. I stuffed mine with mozzarella cheese, pepperoni and some sautéed sweet mini peppers. A great combo, just not enough. If I do decided to make them again I might try biscuit dough instead of crescent roll dough. Should be able to hold more of the good stuff.

What is your favorite way to use your waffle iron besides the typical breakfast waffle?

Veggie Veggie Chili Recipe

It is not secret that I love a good crock pot recipe, so this past weekend I decide do experiment with a veggie chili. I am a big meat fan — my go-to chili normally includes ground beef AND Italian sausage, but my boyfriend tends to stray away from red meat whenever possible. I am not opposed to a meatless meal, so I went ahead with making a meatless chili, and it ended up working out.

The biggest change I made compared to other veggie chilis I have seen was using sweet mini peppers instead of bell peppers. I’m not a huge bell pepper fan, but for some reason I can’t get enough of the sweet mini peppers. They definitely added a new dimension of sweetness and flavor to the chili.

Keep reading to find my first recipe of 2016!

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I’m Back!

After a very long hiatus and an unexplained absence, Healthy as a Newb is back! As a college student, I found that managing a blog was not as easy as it seemed, and thus a summer and a semester break ensued.

However, now I am newly graduated — with a journalism degree from Ithaca College — on the job search, and settling in to my new apartment in Brooklyn, N.Y.,ready to take another shot at this blog. Since starting my healthy journey almost a year ago, I can happily say that I have continued on that road. While, my eating habits are definitely not perfect (sometimes ice cream is all too necessary), I am still on a good path.

For the first time I have a full, while small, kitchen to experiment in — trying out new recipes and sharing my own. Not all the kinks are worked out to my new blogging plan, but I definitely plan on creating more of my own original recipes and talking about the food I love.

If you would like to see what I am up to out of my food world you can follow me here and here. Sometimes I can be kind of interesting.

Week 15: Day 5

That much closer to the end of the semester, and somehow I keep turning out some tasty meals. The weather has also finally started to warm up, so maybe that is helping to keep my spirits higher. Regardless, summer is almost here, which means even more opportunities to experiment with more recipes.

Dinner

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Last week I tried to make dumplings/potstickers and they turned out absolutely horrible. The vegetables didn’t cook, there was no flavor and they fell apart. I decided to give it another go with this recipe, and they came out beautifully. They ended up with a nice crispy bottom and pre-cooking the veggies mean the veggies were actually cooked. This were only stuffed with veggies — cabbage, onions, green pepper, carrots, scallions. The recipe called for mushrooms, but I substituted those with carrots. This will definitely be going on my list to make again.

Week 12: Days 1-2

April 5-6, 2015

Week 12 is off to a solid start, and I am proud of the decisions I have made. Granted this is coming post-East brunch, but holidays only come around once a year. And I totally could have eaten more, but I restrained myself. I also just can’t eat as much as I used to which is a plus. I am extremely lacking on groceries, so we will see how well I continue this week. Hopefully I don’t go to off track.

Dinner 1

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If someone could show me how to take a good picture of a quesadilla I would be forever grateful. Mine aren’t too aesthetically pleasing. The taste of this, however, was very pleasing. I went all veggie on this one with cheddar cheese, spinach, black beans and roasted red peppers. I went sparingly with everything and nothing was too overpowering. I complimented it with some ranch dressing, because what is a meal if it doesn’t include ranch?

Dinner 2

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So I had taken a hiatus from tilapia because I just couldn’t get it too have enough flavor. Well, I found one of my new favorite dinners. I took inspiration from this recipe, but then completely changed up the spices. Instead of parsley I used italian seasoning and instead of paprika I used crushed red pepper. I also added in some garlic powder. I used about a 1/2 tsp of the crushed red pepper flakes and it gave the fish quite the kick. I also broiled my fish for a couple minutes to get it golden (I have a bad oven though). This will definitely will be making a regular appearance in the recipe rounds. I also made lemon-mayo-garlic sauce to go with the fish. Excellent choice on my part; especially because it helped tone down the spiciness.

Buffalo Chicken Quesadilla Recipe

You could put buffalo sauce on pretty much anything and I would eat. Add chicken and it makes it one of the perfect combos. Hence, buffalo chicken quesadillas are a pretty constant meal choice for me. I am all about quick and easy meals, and this definitely fits that bill.

ingredients

Serves 1

  • 2 tortillas
  • About 3/4 cup shredded cheese (your choice)
  • 1/2 chopped tomato
  • 1 chopped scallion
  • 1/2 cup small grilled chicken pieces
  • Buffalo sauce as desired

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