High-Protein Chicken, Kale and Lemon Tahini Salad in a Jar
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 1hr
|Serving Per Recipe: 12|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 4g||35%|
|Total Carbs 15g||5%|
|Dietary Fiber 1g||%|
|Vitamin A 6%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/3 cups Buffalo sauce or Louisiana-style hot sauce
3 tbsp. butter, divided
3 tbsp. all-purpose flour
1 cup milk
1 cup shredded sharp cheddar cheese
1/2 cup cubed pepper jack cheese
3 cups macaroni, cooked and drained
1/2 cup fresh breadcrumbs
1 green onion, finely chopped
Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray. Dice chicken strips.
Toss chicken with hot sauce; set aside.
Melt 2 tbsp. butter in a medium saucepan set over medium heat. Add flour and stir for 3 minutes or until browned. Whisk in the milk, a splash at a time, until very smooth.
Cook, stirring constantly for 5 minutes or until thick enough coat the back of a spoon. Remove from heat. Whisk in the shredded cheese, a bit at a time, until melted.
Toss the sauce with the cooked macaroni, Buffalo chicken and cubed pepper jack cheese. Divide evenly between the muffin cups.
Melt the remaining butter and toss with the fresh breadcrumbs and green onion. Sprinkle over each muffin cup. Bake for 30 minutes or until golden.
TIP: Use whole grain macaroni to add fiber to this recipe. Bake in an 8-inch baking dish to serve 4 people as an entree.
Bite-Sized Buffalo Chicken Mac N' CheeseAdd Your Comment