When Pinterest first made its debut, I was a college sorority girl who quickly fell in love with the website. Crafts! Decor! Wedding ideas! Clothing styles! It opened a new door to my creative side.

But as an adult… a real adult, with a big girl j-o-b and bills to pay… my Pinterest boards look quite different. Recipes! Organization and cleaning! Budgeting tips! Teacher projects!… My favorite being recipes.

I grew up as the picky eating child. Chicken fingers were (and still are) my food of choice! However, Pinterest inspired me to broaden my horizon and try new things. I’ve discovered some fool-proof favorites, while also making some of those epic #Pinterestfails.

And while my favorites turned out awesome, I often get creative and tweak them… because I prefer a life of ease, and homegirl ain’t got time to make homemade ketchup or churn her own butter. (Okay, maybe I am exaggerating, but you get the point.)

So, with all of that being said, I have found and tweaked several dishes that are easy-peasy, semi-healthy, and make great leftovers that I will be sharing over a series of blog posts.

We’re going to start with a few recipes that involved one main ingredient – buffalo chicken! Now, spoiler alert, I never order buffalo flavored anything when I go places. I’m not a fan of buffalo wings, tenders, etc… but on a home cooking level, give me all the buffalo goodness.

First things first – the base of all these recipes – the chicken!

A lot of times, I will cook a lot of this chicken on Sunday, and then eat it different ways throughout the week. This saves me a lot of time and energy… Because, teacher tired!

You will need:

  • Boneless chicken breasts, thawed
  • Lawry’s Seasoned Salt or your choice of seasoning
  • Frank’s Original Cayenne Pepper Sauce

You could use the actual “wing sauce,” but I started using the cayenne pepper sauce because it was a “free food” on the 21 Day Fix and I’ve been hooked ever since… I always have a bottle that I’m using, and an unopened bottle in the cabinet… just in case.

Mix in ranch or blue cheese dressing (I prefer ranch, but the dressings are optional)

Healthy wealthy sidenote: I use regular, store-bought ranch dressing. You could use homemade, or the organic or fat free versions if you choose, but my handy dandy Fooducate app tells me that neither are any healthier than the regular… In fact they had a lower grade!

The best part of making the chicken, is that it can be made from whatever leftover chicken you have in your refrigerator! But if you don’t have any leftovers, simply season your chicken to your liking and bake for about 20 minutes at 425 degrees. (Or head on over to Publix and grab a rotisserie chicken… That’s just a free lazy girl hack for you.)  Then, dice and toss in buffalo sauce and ranch.

Now that you have the main ingredient of the next few dishes, here we go!

Buffalo Chicken Wrap – my favorite

You will need:

  • Your prepared chicken (see above)
  • Whole wheat tortillas like these.
  • Shredded cheese of your choice (I like Colby Monterey Jack)

Heat your pan on the stove… I usually do it on high, because I like to live on the edge… (plus if you know my mom or nana, you will understand that that’s genetic.) While your pan is heating, place your chicken on your tortilla and top with your cheese. (Sorry, no measurements here… It just depends on how much you like cheese, so eyeball that sucker!) Wrap it up like a burrito (or fold it like a quesadilla) and place it in the pan folded side down… After about a minute… or once it’s browned on that side… (or once it starts smoking and it’s a little blackened; don’t worry, it’s still pretty yummy if this happens)… Flip it and repeat on the other side.

BAM! You’re done. Serve with sweet potato fries (or tots, as pictured), or even easier and just as yummy, raw veggies. (My go to’s are carrots and broccoli.)

Next up…

Buffalo Chicken Zucchini Boats – Super yummy and low carb!

You will need:

  • Your prepared chicken (see above)
  • Zucchini (The amount depends on how many people you’re feeding and how big they’re appetites are… I usually eat a whole one, myself.)
  • Your choice of shredded cheese (again, I prefer Colby Monterey Jack)

Preheat your oven to 425 degrees. While the oven is pre-heating, slice your zucchini length-wise. “Gut” your zucchini; every recipe I’ve come across for zucchini boats suggests using a melon baller (whatever that is), but I usually just use a measuring spoon. Sit about half of your zucchini “guts” aside and line your zucchini boats on a baking sheet. In a bowl, mix your “guts” and buffalo chicken mixture. Fill the zucchini boats and top with cheese. Cook zucchini for about 20 minutes, or until your zucchini is the softness you desire.

BAM! You’re done. Again, I like to serve with sweet potato fries, but you could explore other options… Because, #merica.

Buffalo Chicken Loaded Sweet Potatoes – the recipe that surprised me the most

I know what you’re thinking… Ew. But I feel in love with this recipe, though I ended up doing a bit of tweaking. The original recipe’s cooking directions for the sweet potatoes were off and it called for homemade buffalo sauce… Ain’t nobody got time for that!
You will need:

Baked sweet potatoeschicken sweet potato

  • Prepared chicken
  • Shredded cheese of your choice (I think you already know by now what my favorite is!)
  • Extra ranch for topping (optional)

Depending on the size of your sweet potatoes, the cooking time will vary.  (Because some a GINORMOUS and will take all day, it seems like.) But a set of general directions would be, stab those bad boys with a fork, pop them in the oven at 350 degrees and cook for about 60 minutes or until they’re soft.

Depending on the size of the potato and your appetite, you can cut them (almost) all the way through like a normal baked potato or for those ginormous sweet potatoes, slice them in half. Add your chicken and cheese and pop them back in the oven to melt the cheese (or if patience is an issue, nuke them in the microwave), then drizzle with ranch.

BAM! You’re done… I usually serve with steamed broccoli, but this recipe can stand alone with out any sides… Though it’s probably a really good adult decision to add a veggie in there.

That’s all I have for now, guys. As you can see, my cooking and recipes don’t offer many measurements (hello, you’re reading a blog called Organized Chaos), but they are super simple and yummy… I mean, if the chicken finger fiend over here will eat it, you know it’s good!

Thanks for stopping by and feel free to share!

Stay tuned for more foodie posts.

Blessings,

Callie

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