Buffalo Chicken Lettuce Wraps: 5 Minute Dinners

Pick up a rotisserie chicken at the grocery store and you’ve got dinner ready to go in no time. The possibilities are very literally endless: enchiladas, casseroles, soups, pasta, whatever you feel.
And if you’ve got a chicken, why not buffalo it? The classic two-ingredient sauce comes together in mere seconds and the addition of chopped celery and blue cheese crumbles makes this dish like a whole plate of wings wrapped up in one bite. Our version here uses lettuce as a refreshing carb-free option, but you could obviously sub in tortillas here to make it a little heartier.

Buffalo Chicken Lettuce Wraps

Serves 4
¼ cup hot sauce
4 tbsp. butter
1 rotisserie chicken, meat shredded
2 stalks celery, chopped
8 romaine or butter lettuce leaves
1 cup blue cheese crumbles
1. In a large skillet, melt butter with hot sauce over medium heat. Stir in chicken and celery until heated through.
2. Divide mixture among lettuce leaves, top with blue cheese, and serve

Chickpea Tabbouleh: 5 Minute Dinners

Take 5 is a PEOPLE Food series with a mission: Get a star-worthy meal (or dessert or cocktail) on your table in either 5 minutes or using only 5 ingredients. Each recipe has been bravely tested, tasted and approved by our food editors for your eating pleasure. If you’re hungry for more recipes, we’ve got you covered.

Tabbouleh is a classic Middle Eastern dish made with chopped veggies, herbs, olive oil, lemon juice, and usually a starch like bulgur or couscous. For our recipe, we swapped in another favorite from the region: chickpeas. Because they’re packed with protein, this works great either as a side dish for grilled meats or as a vegetarian main course.

Chickpea Tabbouleh

Serves 4 as a main dish or 6 as a side
2 15.5-oz. cans chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 medium cucumber, chopped
2 tbsp. lemon juice
⅓ cup extra virgin olive oil
1 ½ cups parsley leaves
½ cup mint leaves
Pita bread, for serving (optional)
In a large bowl, add chickpeas, tomatoes and cucumber. In a food processor, add remaining ingredients, season generously with salt and pepper and pulse until smooth. Toss dressing with chickpea mixture and serve with warm pita bread, if desired.

Source: people

Orecchiette with Sautéed Greens

 

 

 

 





I borrowed Chef Recipes Made Easy from my library a couple of years ago, and yes I still have it! (I know, I know) I use so many of the recipes, but I'm finally going to add them to my blog and give it back. This is a favourite of mine as we often get mixed salad from Costco and I end up with too much to eat so I use it with the orecchiette, one of my favourite pastas!

Here are the ingredients but really you can add as much as you like, the scallions make it so don't skip those!

Ingredients

1 bag/box of orecchiette usually 12 oz
4 T butter
1 bunch scallions thinly sliced
3 garlic cloves thinly sliced
1/4 cup dry white wine
2 T oilive oil
5 oz baby arugula
6 large swiss chard leaves coarsely chopped
1/4 cup parmesan cheese
salt and pepper

Preparation

Cook the orecchiette reserving 1/4 cup of the cooking water.

Meanwhile, in a medium saucepan, melt the butter. Add the scallions and garlic and cook over low heat until softened, about 2 mins. Add the wine and cook over moderate heat until reduced by half, about 5 mins. Add 1/2 cup of water and puree the mixture in a blender until smooth. Season the scallion sauce with salt and pepper.

Wipe out the pasta pot and heat the olive oil. Add arugula and swiss chard, cook over high heat until wiltered, 5 mins. Add the pasta, scallion sauce and reserved pasta cooking water and simmer, tossing and stirring until the sauce is thick, about 3 mins. Stir in the cheese, season with salt and pepper.

Now you can cook it the pro way or just toss everything together and cook then add the pasta and toss, yes I know I'm lazy and hate cooking lol !!!

Serves 4.