Buffalo Chicken Salad

A few days of warm weather has me longing for days that we can be outside. I know some work outside, no matter the weather, my husband included. On the other hand, I choose to stay indoors except when necessary during the bitter cold days.

However, getting my grandson out and letting him play for hours last week was lovely. He is never happier than when he is mowing grass and plowing fields!

The warm weather inspired me to have a picnic. I made Bentley’s favorite, peanut butter and jelly, and some homemade chicken salad for myself.

On this particular day, I was out of several grocery items, so my plain chicken salad became Buffalo Chicken Salad out of necessity. With no mayonnaise, I went for some homemade Ranch dressing instead, which led me to the buffalo sauce and celery, and one thing led to another.

I am a plain chicken salad person. I do not want pickles, eggs, or fruit! I usually like it the way I like it, and that’s it. However, it turned out amazing. Because I ran out of buffalo sauce while preparing it, the salad wasn’t very hot and spicy, making it perfect for Bently.

When making chicken salad of any kind, I prefer to cook my chicken in a slow cooker. It’s fall-off-the-bone tender! Then, place your warm chicken in the bowl of your mixer and mix briefly with your paddle attachment. The chicken will be perfect for chicken salad, or a casserole for that matter!

Now to my newspaper readers, writing articles and sharing my love of cooking with you has been a pleasure! You have graciously allowed me to share my life with you, including graduations, kids moving away from home, marriages, births, deaths, and many other moments. Seasons change, and so do we. Now, my life is leading me down a different path that I must pursue. I will forever be grateful that you welcomed my fumbling words and recipes into your homes. Hopefully, my recipes and stories have brought a few smiles and happy memories as you shared meals with your friends and family. Happy Cooking!

For those of you that access my recipes via the blog.  Please keep coming back.  I will continue to post new recipes and want to thank you for visiting Not Just Sunday Dinner.    

Buffalo Chicken Salad

Course Salad
Author Amye Melton

Ingredients

  • 4 cups cooked, shredded chicken
  • 1/2 cup Ranch dressing
  • 1/3 cup buffalo sauce or to taste
  • 1/2 cup thinly sliced celery
  • 1/3 cup sliced green onions

Instructions

  • In a large bowl, add chicken, dressing, buffalo sauce, celery and onions. Stir to combine. Refrigerate.

Katie’s Sheet Pan Fajitas

Do you make resolutions for the new year? I have some goals, but do I categorize them as New Year’s resolutions? No really. When I do, I always fail. It’s a trend that I see repeating in my life.

I recently read an article discussing New Year’s resolutions. As it turns out, a lot of people make them! Only 22% keep them through January and February, but that number falls significantly afterward. Only 1% made it a year.

My list of things to focus on always begins with diet, exercise, and decluttering my house. Like the resolution setters of the survey, I do good for a few months. Old habits slowly creep back into my lifestyle, and I end up right back where I was.

What’s the answer? As I researched this topic, I found that a diary is an excellent way to keep yourself on track. If you slip up, you can look back to see any triggers you can identify.

Another suggestion was to set goals or resolutions together. Having friends working through the same issues can help you stay on track.

A third idea was to break your larger goals down into smaller, more manageable tasks. This could make it easier to stay motivated and progress over time rather than overwhelmed by large goals that seem impossible to achieve.

Eating healthy is a matter of planning on my part. I usually do okay if I take the time to make a menu. It’s those meals that I have no plan for when my choices do not work in my favor. So, my number one goal is to make a menu every week.

Katie’s fajitas are so easy, healthy, and fast that they may often find their way onto my menu. This Tex-Mex meal was on the table with just a few ingredients in very little time. I liked adding the freshness of lime juice and serving it with fresh cilantro, homemade salsa, and guacamole.

This could be served with flour tortillas, corn tortillas, or rice. If you have a goal of healthy meals, rice cauliflower would be a great option.

I’ve picked up my dairy and plan to start small. And I will keep the word “resolution” out of my vocabulary this year. Happy New Year, Y’all!

Katie's Sheet Pan Fajitas

Course Main Course
Author Amye Melton

Ingredients

  • 2 pounds boneless, skinless chicken cut into thin slices
  • 1 (1-oz. pkt.) Kinder's Fajita Blend seasoning or 1/4 cup taco seasoning
  • 1 tablespoon olive oil
  • 1 lime juiced
  • 1/2 large red onion sliced thin
  • 1 red bell pepper seeded and sliced thin
  • 1 green bell pepper seeded and sliced thin
  • 1-2 small zucchini seeds removed and cut to match the size of bell peppers
  • salsa, guacamole, avocados, cheese, pico de gallo, tortillas, rice or riced cauliflower options for serving

Instructions

  • In a large bowl, which the taco seasoning, oil and lime juice together. Add chicken cover with plastic wrap. Refrigerate for one hour.
  • Remove chicken from refrigerator. Preheat oven to 350℉. Spray two large sheet pans with nonstick cooking spray and set aside.
  • At the end of one of the sheet pans, add the vegetables. Add chicken to the other end and to the second pan. Do not overcrowd the pan!
  • Bake until the chicken is cooked through and veggies are tender crisp.
  • Serve as desired with tortillas or in a bowl.

Arugula and Apple Salad

Arugula and Apple Salad

We had a wonderful weekend with family and friends, celebrating my grandson’s first birthday. But, time, please slow down! It is hard to believe that a year has passed so fast.

You hear how amazing grandchildren are, but it’s just like anything else. You don’t get it until you are in those grandparents’ shoes.

If you live long enough, the best years of your life will change through the years. I remember when it was high school, then our young married years, which transitioned to the years when our children were at home, and now I can add this past year to that list. It all adds up to a wonderfully blessed life!

So, I know I just shared a salad recipe, but y’all, it’s just too hot to do a lot of cooking. Salads are perfect for this time of year. Savannah made this fantastic salad for me over the weekend. When she mentioned preparing dinner, she had me at arugula! Arugula can be hard to find around my house, but I love the peppery flavor. This salad was terrific, topped with juicy chicken, Honeycrisp apples, and goat cheese!

Savannah likes to use this easy chicken recipe for many meals, including pasta dishes, wraps, or by itself.

Arugula and Apple Salad

Course Salad
Servings 4
Author Amye Melton

Ingredients

  • 4 ounces arugula
  • 2 Honeycrisp apples sliced
  • 1/4 cup candied pecans
  • 1/4 cup crumbled goat cheese
  • 1/8 cup red onion sliced
  • Dressing:
  • 1 lemon juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar (or more to taste)
  • Kosher salt and freshly ground pepper to taste
  • Juice Chicken:
  • 2-3 boneless, skinless chicken breast
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon kosher salt
  • 2-3 tablespoons avocado oil

Instructions

  • Start by preparing the juicy chicken. Preheat oven to 400℉. Heat a cast iron skillet over medium-high heat and add avocado oil.
  • Season chicken on both sides with garlic powder, paprika, lemon pepper and salt. Add to hot pan and cook on first side for about 5 minutes or until nice and crispy. Turn chicken and then pop into the preheated oven and bake for about 15 minutes or until juice run clear. Remove to cutting board to rest a few minutes.
  • Prepare the dressing while the chicken is cooking. Whisk together the lemon juice, oil, honey and vinegar. Add salt and pepper to taste and set aside.
  • Add arugula to a large salad bowl. Top with sliced apples, pecans, goat cheese and red onion.
  • Slice chicken and add to the top of salad.
  • Pour over dressing and toss to combine.
  • Serve immediately.

Greek Chicken Bowls

I am sure you will agree, a lot has changed since March! The way we shop, worship, socialize, travel, and so much more. Although many are staying home, many are essential workers and have continued going to the office, even traveling for work.
 
I recently went on a road trip with Greg. We packed our masks and hand sanitizer and hit the road, being mindful and cautious when we had to make stops. Before COVID, we would have taken advantage of a little time away and had a few special meals. This time it was drive-thru windows and stopping only for the gas and bathroom breaks. All of the changes made me wonder if life will ever be as we knew it again?
 
There are many things I miss, but one is enjoying a meal at a favorite restaurant. I know I am not the only one that is tired of cooking. Many restaurants are open with restrictions now.  We have gone to a local favorite a few times, but for the most part, we still eat at home. I love a fancy meal as much as the next person, but I am all about quick and easy these days. That is why I love a meal in a bowl! I get the flavor of a fancy meal in the ease of a bowl.
 
This Greek Chicken Bowl could be my number one favorite meal right now! This flavor combination is phenomenal! Despite the list of ingredients and number of steps, the recipe is easy peasy. It’s also a meal that you can make low-carb simply by only using riced cauliflower instead of steamed rice.

Greek Chicken Bowls

Course Main Course
Servings 4
Author Amye Melton

Ingredients

  • Marinade
  • 1 pound boneless, skinless chicken sliced in half to make thin cutlets
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon dried thyme
  • 2 tablespoons dried oregano
  • 4 cloves garlic grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cucumber Salad
  • 2 cups English cucumbers chopped
  • 4 Roma tomatoes chopped
  • 1/2 cup kalamata olives sliced in half
  • 1/4 cup finely chopped red onion
  • 1 clove garlic grated
  • 1/4 cup pepperoncini peppers sliced
  • 1 pouch Good Seasons Italian Salad Dressing
  • 1/4 cup white wine vinegar
  • 3 tablespoons water
  • 1/2 cup extra-virgin olive oil
  • Tzatziki Sauce
  • 2 cups plain Greek yogurt
  • 1 large English cucumber seeds removed
  • 1 clove garlic grated
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh dill
  • juice of 1 lemon
  • salt and pepper to taste
  • 2 cups steamed rice or cooked riced cauliflower
  • 1/2 cup feta cheese

Instructions

  • First make the Tzatziki 24 hours before serving:
    Line a sifter with a coffee filter and set over a bowl that will support the sifter without it touching the bottom of the bowl. Spoon yogurt into the lined sifter. Cover and refrigerate overnight.
    Discard liquid.
    Grate cucumber and squeeze dry using a clean dish towel.
    Combine the yogurt, grated cucumber, garlic, mint, dill, lemon juice, salt and pepper. Refrigerate overnight.
    Serve with your Greek Chicken Bowl.
  • 8 hours before you plan to cook the chicken, prepare your marinade:
    In a large ziplock bag add the raw chicken, olive oil, lemon juice, vinegar, thyme, oregano, garlic, salt, and pepper.
    Massage the marinade into the chicken and place the bag in the refrigerator.
  • Make rice or riced cauliflower and set aside.
  • When you are ready to cook chicken, heat a large skillet over medium-high heat, spray with nonstick cooking spray.
    Remove the chicken from the marinade and cook chicken for 4 - 5 minutes per side until golden brown and done through.
    Remove chicken from pan, set aside to rest 8-10 minutes. When ready to serve slice the chicken into strips.
  • Meanwhile, prepare the cucumber salad :
    In a medium bowl, combine the chopped cucumber, tomatoes, olives, onions, garlic, and peppers.
    Mix the Good Seasons dressing mix with the white wine vinegar, water and olive oil. (You will not use all of this dressing.)
    Spoon several spoonfuls of dressing over the cucumber mixture and toss. Set aside.
  • To assemble your Greek chicken bowl:
    Add 1/2 cup rice or riced cauliflower to each bowl. On top of the rice (or cauliflower) add 3/4 cup cucumber salad, a dollop of tzatziki sauce, sliced chicken. Top with crumbled feta cheese. Garnish with fresh dill, if desired.
    Serve.

Buffalo Ranch Stuffed Chicken

Do you ever get in a rut with food? It seems I have a handful of favorites that I cook over and over again. They are simple, delicious, and never let me down. However, I go through phases when I want something new and different. Times when I get tired of the same ol’ same ol’! Are you with me? I can ask Greg for suggestions, but ultimately, it’s always up to me to decide what we are having.

I have had this recipe on the back burner for a while but just recently tried it. Often, it’s not that a new recipe requires more time, effort, or ingredients. It is just something that requires you to actually follow a recipe rather than throwing a few things together.

We are all about anything buffaloed at this house. This Buffalo Ranch Stuffed Chicken has incredible flavor! It was also so simple that it is now a regular in my rotation of dinner recipes. From a blog that I recently discovered, thatlowcarblife.com, this recipe is an all- around winner!

Buffalo Ranch Stuffed Chicken

Course Keto, Main Course
Servings 4
Author Amye Melton

Ingredients

  • 4 boneless, skinless chicken breasts about 6 ounces each
  • 4 ounces cream cheese room temperature
  • 1/2 cup grated cheddar cheese
  • 1 packet Ranch dressing mix
  • 1/2 cup buffalo sauce
  • Ranch or blue cheese dressing for serving

Instructions

  • Preheat oven to 375℉. Spay a 9 x 13-inch baking dish with nonstick cooking spray.
  • Mix the cream cheese, cheddar cheese, and Ranch dressing mix, set aside.
  • Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut through.
  • Divide cream cheese mixture among the chicken breasts and evenly stuff inside the pocket.
  • Place the chicken in the prepared baking sheet and brush heavily with buffalo sauce.
  • Bake for 25 minutes, brushing with additional sauce after 10 minutes.
  • Before serving, drizzle with additonal buffalo sauce and dressing of your choice.

Notes

Blue cheese crumbled may be used instead of cheddar cheese.  
Nutritional Info:  Net Carbs:  4g; Fat:  20g; Protein:  42g; Calories:  374