Zucchini boats are stuffed with ground chicken breast cooked with onions, garlic and buffalo sauce in this deliciously easy, healthy, low carb and gluten free recipe!
I love stuffed veggie recipes, they’re fun, colorful and healthy! Some of my favorite veggies to stuff are spaghetti squash, bell peppers and sweet potatoes.
Now let’s talk about stuffing zucchini! You can stuff zucchini with a variety of ingredients, from pizza toppings, to taco seasoned meat, to veggies and beans for a vegetarian meal. Of course, I stuffed them with my favorite ingredient, buffalo chicken!
You definitely want to add these Buffalo Chicken Stuffed Peppers to your list of Whole 30 Recipes! They’re healthy, gluten free, dairy free and delicious!
It’s the 1st of March and also the first day of “Whole 30 March” on the blog!
I decided to share a month of Whole 30 recipes for a few reasons. I wanted to create new healthy recipes both for the blog and for my weekly menu. I had several friends and followers request Whole 30 recipes. And I realized that you could have buffalo sauce (certain brands, of course!) while eating Whole30 and then I was in!
I’ve never been a “diet” person but I do believe in balancing healthy eating along with indulgent eats for a well rounded diet that let’s you enjoy the foods you love, along with making sure you eat your peas and carrots! 😉
The Whole 30 recipes I’ll be sharing this month are not just for those on the Whole30 diet. These recipes, like Balsamic Salmon Zoodle Bowls, Turkey Taco Salad and Chipotle Chili Sweet Potatoes, are perfect for those with gluten or dairy allergies or sensitivities as they’re all gluten free and dairy free. They’re also for those of us (like me!) looking for recipes that are healthy but also incredibly flavorful and delicious.
I spent a lot of time developing recipes that fit within Whole30 compliance, but also seriously taste great, so you’ll never feel like you’re missing out on a really great homemade meal when you make these recipes!
Everyone’s favorite buffalo chicken dip is baked right into a bread bowl for the perfect party, game day or weekend appetizer!
Super Bowl Sunday is just a few days away and I’m gearing up for my annual Super Bowl party in my brand new house!
While the house isn’t quite complete, I’m in a “make it work” mode right now, so that I can host my annual party and serve all of my favorite “Buffalo Style” recipes to my friends!
Easily make shredded buffalo chicken for tacos, dips or pasta recipes with this simple Instant Pot Buffalo Chicken recipe!
It’s officially y’all, I’m part of the Instant Pot tribe!!
After many requests from readers for Instant Pot recipes, I joined the club and will be sharing new pressure cooker recipes made in the Instant Pot every month!
I decided to start out with something simple, but useful, and one of my personal favorites, buffalo chicken.
Looking for delicious tortellini recipes? Look no further than this buffalo chicken and cheese tortellini recipe with a cheesy buffalo sauce, made in one pot in only 20 minutes!
I’ve been on a real buffalo sauce kick lately! From Buffalo Frito Chili Pie to Buffalo Shrimp Tacos to this scrumptious Buffalo Chicken Cheesy Tortellini, I just can’t get enough of my favorite sauce lately!
These Honey Mustard Buffalo Meatballs are easy to make on the stove or in a crockpot with a combination of ground chicken and pork. They’re sweet, hot, tangy and perfect as a game day or party appetizer, or served on rolls as meatball subs!
The Superbowl is just 9 days away, time to get that game day menu ready, and I have just the meatball recipe to WOW your friends at this years party!
Last weekend I tested out these buffalo meatballs on my friends that came over to watch the NFL Playoffs. Needless to say, they was a huge hit, like “I’m glad I grabbed one before they were gone in 60 seconds” type of hit! Read the full post here!
This Buffalo Chicken Bake Recipe is a recreation of the Costco Chicken Bake with a buffalo sauce twist, it’s so easy to make & totally delicious!
I didn’t grow up near Costco, so it wasn’t until a recent trip that I discovered the infamous Costco Chicken Bake. This signature dish at the Costco food court is filled with chicken breast strips, mozzarella, provolone and parmesan cheeses, bacon, caesar dressing and green onions.
I took this dish and put my own “Buffalo Style” spin on it with blue cheese dressing, carrots, celery and of course, buffalo sauce!
Crispy baked tortillas are filled with Buffalo Chicken Dip to make individual Buffalo Chicken Dip Taco Cups, perfect for Taco Tuesday, parties or game day!
Hello from Chicago Midway! I’m currently hanging at the airport waiting for my flight home to San Diego and thought I’d take a few minutes to share my most recent recipe obsession with all of you, TACO CUPS!
I first introduced these delightful little cups in a Ceviche Taco Cup recipe before Cinco De Mayo, now I’m gearing up for football season with Buffalo Chicken Dip Taco Cups!
Yes, I know football season is 51 days away, and yes, this football loving girl is counting down the days! 😉
Mini Buffalo Chicken Tostadas are a quick and easy appetizer recipe to whip up for a party that is sure to be a crowd favorite!
When it comes to entertaining around the holidays, I’m the hostess with the mostest!
Since my birthday happens to fall in the same month as Christmas, Hanukkah, Chrismukkah and New Years Eve, I throw one epic birthday/holiday party to celebrate everything!
That party just so happens to have been this past weekend, and quite the party it was, from champagne toasts, to visits from Santa, to exhilarating games of Cards Against Humanity and Heads Up, but let’s be honest, the most exciting part of the party was the food!
A few weeks back I was doing some serious recipe planning for the upcoming months. I sat down and brainstormed new recipes for 6 hours straight. Let me tell you how hungry one gets after recipe brainstorming for 6 hours straight, very hungry, only to realize that all of the recipes I’d been creating in my mind over the last 6 hours were not reality yet and I had nothing to eat for dinner, such a buzz kill, lol!
Luckily over the next couple of weeks, all of the recipes did become a reality and some very delicious dinners were eaten, this Buffalo Chicken Dip Pizza being one of those!
This chicken & pork meatloaf recipe combines the delicious flavors of blue cheese, buffalo chicken and lean pork into the perfect dinner dish.
When it comes to meatloaf, I’m totally a convert! I was never really a fan of it growing up, but now that I’ve put my own twists on the dish, I absolutely love it!
From Mexican Meatloaf, to Italian Meatloaf, to this delicious Buffalo Style Chicken & Pork Meatloaf, I’m now all about the simple, meaty dish!
With fall in full swing and crock pots full of deliciousness on my mind, I decided to re-create one of the most popular recipes from my cookbook, Buffalo Turkey Chili.
Oh hey, have I mentioned football season is back? As a matter of fact, I’m pretty sure that’s how I’ve started every post on LLB for the last 2 weeks 😉
Yes, I’m excited and yes, I love recipes that are perfect for game day, but these little sliders are really perfect for any day!
This recipe for Buffalo Chicken Alfredo Lasagna is a deliciously spicy & cheesy twist on the classic pasta dish made in only an hour!
Last week I reached 3,000 followers on Instagram (yay!) To thank all of my awesome fans and followers I gave them the opportunity to choose from three of the most popular recipes from my cookbook, Buffalo Style, one of which would be released on the blog this week!
And this, my friends, was the winner! Creamy, cheesy, spicy comfort food at it’s finest, Buffalo Chicken Alfredo Lasagna!
Buffalo Chicken Alfredo Sauce is stuffed into pasta shells in this hearty dish filled with chicken, cheese and spicy buffalo sauce.
It’s no surprise to anyone who has read my blog for a while now that I love buffalo sauce, heck, I wrote an entire book based on recipes with buffalo sauce!
The grilled cheese is a classic sandwich that has been enjoyed in the US for almost 100 years, but throw in some buffalo chicken and you have a new favorite version of the all American dish!
Pepper jack cheese adds the perfect extra kick of spice and flavor to this delicious sandwich that can be tossed together in 10 minutes or less for a quick and easy lunch or weeknight dinner!
Ingredients
2 cups cooked & shredded chicken breast
1/2 cup buffalo sauce
1 loaf french bread (cut into 12 slices)
12 slices pepper jack cheese
6 tbsp butter
Begin by combining the shredded chicken and buffalo sauce, next spread 1/2 tablespoon of butter on each slice of bread.
Flip the bread over and top each piece with a slice of pepper jack cheese.
Next, top half of the slices of cheese topped bread with a spoonful of buffalo chicken.
Place the other cheese topped slices of bread onto the buffalo chicken, then grill the sandwiches for 3-5 minutes per side.
Serve with veggies and blue cheese dressing for a complete meal of deliciousness!
Buffalo Chicken Phyllo Rolls have a light, flakey crust filled with spicy buffalo chicken and cool blue cheese crumbles for a fun and delicious dinner dish!
After preparing loads of delicious recipes containing buffalo sauce for my friends graduation party this weekend, I caught the “Buffalo Sauce Bug” and decided to come up with a totally new recipe featuring the delicious sauce!
I had a roll of phyllo dough in the fridge, so I decided to wrap the buffalo chicken in the flakey, delicious exterior, then pack the inside with some my favorite buffalo sauce accouterments like blue cheese and carrots!
The result was a flavorful roll packed with spiciness, creaminess and crunch, wrapped in a light, flakey crust!
Ingredients
20 sheets phyllo dough
1/4 cup olive oil
2 cups cooked shredded chicken
1/2 cup buffalo sauce
1/2 cup carrots (shredded)
1/2 cup pepperoncinis (sliced)
1/4 cup blue cheese crumbles
1/4 cup blue cheese dressing (optional – for dipping)
Begin by dividing the phyllo dough into two stacks of 10 sheets, brush each sheet of phyllo dough lightly with the olive oil.
Next, mix the buffalo sauce with the shredded chicken, then place the chicken evenly apart in three small sections in the middle of both stacks of phyllo dough.
Next, top with the carrots, pepperoncinis and blue cheese crumbles.
Slice the phyllo dough in between each section.
Begin by folding the short sides of the phyllo dough over the filling.
Fold the other two sides over the middle and flip over, then brush the top of the roll with olive oil. Repeat until all 6 are complete.
Place in the oven at 400° for 15 minutes.
Crispy, golden perfection!
Slice in half and serve with blue cheese dressing on the side.
While I enjoyed these for dinner tonight with my roomie, I will definitely double the recipe, cut them in half and serve them as hors d’oeuvres at my next party!
Since I’ve put Buffalo Chicken in virtually everything else, I figured it was about time I put it in a taco 😉
I also just received these adorable and amazingly practical Longaberger Taco Holders in the mail, I mean seriously, how cute are these? And they keep all that yummy buffalo chicken right in your taco instead of falling out on a plate!
Instead of using blue cheese traditionally served with buffalo chicken, I kicked these babies up a notch with some pepper jack cheese, then added a cool cilantro lime dip on top!
The result was one seriously delicious taco!
Ingredients
2 chicken breasts (app 1 lb)
1 tsp olive oil
1 jalapeño (de-seeded and diced)
1/2 red onion (diced)
1/2 cup buffalo sauce
8 small corn or flour tortillas (corn for gluten-free)
Begin by pressure cooking or boiling the 2 chicken breasts. Once cooked through, shred the chicken with a knife and fork.
Next, add the olive oil to a large skillet over medium heat. Once heated, add the jalapeño and onion.
Sauté for 5-7 minutes, then add the shredded chicken and buffalo sauce, mix together, turn the heat to low and cook for 3-4 minutes.
Add the chicken mixture to the tortillas, then top with pepper jack cheese, cilantro lime dip, fresh cilantro and one lime wedge to squeeze over the taco.
The balance of spiciness from the buffalo chicken and creaminess from the cilantro lime dip is perfection!
♣ Vegetarian Option: Substitute “veggie crumbles” or tofu for the shredded chicken to make this recipe vegetarian.
♦ Gluten Free Option: This recipe is gluten free when corn tortillas are used.
8 small corn or flour tortillas (corn for gluten-free)
1 cup pepper jack cheese (shredded)
1 cup cilantro lime dip (click link for recipe)
1/4 cup fresh cilantro
1 lime (sliced into 8 small wedges)
Instructions
Begin by pressure cooking or boiling the 2 chicken breasts.
Once cooked through, shred the chicken with a knife and fork.
Next, add the olive oil to a large skillet over medium heat.
Once heated, add the jalapeño and onion.
Sauté for 5-7 minutes, then add the shredded chicken.
Next, add the buffalo sauce, mix together, turn the heat to low and cook for 3-4 minutes.
Add the chicken mixture to the tortillas, then top with pepper jack cheese, cilantro lime dip, fresh cilantro and one lime wedge to squeeze over the taco.
There’s no doubt in my mind that if you have ever read Little Leopard Book, you’ve stumbled across a recipe or two containing buffalo sauce! The one recipe that you will not run into on the site is buffalo wings. Nothing against the bar favorite, I just like to keep my buffalo sauce recipes new, innovative and wingless (less mess!)
These are my top 7 Wingless Buffalo Sauce Recipes, just in time for Superbowl Sunday!
Today I have another new recipe from my Little Italy Housewarming Party. These days I couldn’t possibly throw a party without a recipe involving buffalo sauce! For this party I transformed my beloved Buffalo Chicken Dip into an Italian masterpiece!
I started by replacing the original cheeses of cheddar and blue with mozzarella and parmesan. I also added Italian dressing to the buffalo chicken for an extra Italian kick! I then topped the dip with sliced pepperoncinis for a bit more spice!
Ingredients
1 lb chicken breasts
1/2 cup Franks Red Hot Buffalo Sauce
1/2 cup Italian dressing
16 oz cream cheese
2 cups mozzarella cheese (shredded)
1/4 cup parmesan cheese (grated)
1/4 cup sliced pepperoncinis
Start by pressure cooking then shredding the chicken breasts. Next, toss the chicken with the buffalo sauce and Italian dressing.
Begin putting the dip together by placing the cream cheese in the bottom of a deep casserole dish. I used my 2 quart Longaberger casserole dish which is perfect for this recipe.
Next, add the shredded Italian buffalo chicken.
Finally, top with the mozzarella and parmesan.
Place in the oven at 350° for 20-25 minutes.
Remove from the oven and top with the sliced pepperoncinis.
The dish can be served with chips for dipping or placed on a sliced baguette!
I chose both because, well, I like options!
♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.
♦ Gluten Free Option: This recipe is gluten-free when served with gluten-free bread or chips on the side for dipping.
Ground chicken is combined with buffalo sauce, spices & vegetables to create perfect buffalo chicken burgers topped with buffalo blue cheese sauce.
It’s been a record-breaking 3 months since I posted a recipe involving one of my favorite ingredients, the almighty buffalo sauce… I would say it’s time for a reappearance!
Here for you today is the ultimate Buffalo Chicken Burger.
Combining all the amazing elements that we think of when daydreaming about the combination of buffalo sauce and chicken, from celery and carrots to blue cheese, this burger encompasses it all (and just in time for football season might I add!)
Get step by step directions & photos for how to make this recipe below, or watch how to make it on my web series “29 Minute Meals”!
1 lb ground chicken (You can purchase already ground chicken in the grocery store or use 2 chicken breasts and grind them in the food processor like I did!)
1 celery stalk (finely chopped)
1 carrot stick (peeled and shredded)
1/2 red onion (finely chopped)
1 garlic clove (crushed)
1 egg
1/2 cup franks red-hot buffalo sauce
1/2 cup breadcrumbs
1 tbsp chili powder
1 tsp paprika
1/4 cup blue cheese dressing
1/4 cup blue cheese crumbles
6 hamburger buns
Optional Toppings
tomatoes (sliced)
baby spinach
red bell peppers (diced)
green onions (diced)
Start by combining the ground chicken, celery, carrots, red onion and garlic in a large mixing bowl.
Next, add the egg, 1/4 cup buffalo sauce, bread crumbs, chili powder and paprika.
Form into 6 patties.
Next, place on the grill over medium heat for 8-10 minutes per side.
While the burgers are on the grill combine the additional 1/4 cup buffalo sauce with 1/4 cup blue cheese dressing.
Toast the buns, then spread the mixture onto each side of the bun.
Remove the burgers from the grill and place onto the bun. Top with the blue cheese crumbles and any desired additional ingredients.
These buffalo chicken burgers are super flavorful and pack a bit of a punch while the blue cheese cools down the spiciness and adds a layer of creaminess.
I served these scrumptious buffalo chicken burgers with Buffalo Potato Salad for the ultimate buffalo sauce filled dinner!
This will probably be the simplest recipe I ever post on LLB!
I grew up eating the BBQ baked chicken version of this recipe, but you all keep asking for more and more buffalo chicken recipes and I love to eat them so I added the delicious buffalo sauce to make a delectable sweet and spicy chicken dish!
Ingredients (serves four)
4 chicken breasts (boneless, skinless)
1/2 cup BBQ sauce
1/3 cup buffalo sauce
Place the chicken breasts in an oven-safe dish with lid, top with BBQ sauce.
Then add the buffalo sauce.
Mix the sauce’s together on top of the chicken breast.
Cover and place in the oven at 375° for one hour.
That’s all! Just wait for it to cook and soak in all the sauces. After one hour, remove the lid and the sauce will be bubbling and chicken cooked through.
I don’t think I need to re-iterate my love for buffalo chicken, but just in case, I love it! And this recipe is so quick and easy to make, there is no excuse not to enjoy it yourself!
On Sunday I used the pressure cooker to cook 3 chicken breasts, I then shredded the chicken and placed it in a plastic storage container in the fridge. By doing this I was able to make the wrap for lunch in 5 minutes and enjoy all its buffalo amazingness!
Ingredients (serves 1)
1 large flour tortilla
2 tbsp blue cheese dressing
1/4 cup spinach
1 cup chicken breast (cooked and shredded)
2 tbsp buffalo sauce
1/4 cup carrots (shredded)
1/4 red onion (thinly sliced)
1 tbsp blue cheese crumbles
Start by pouring the blue cheese dressing in the center of a tortilla.
Next, add the spinach on top of the blue cheese dressing.
Now mix the shredded chicken with the buffalo sauce.
Add the buffalo chicken to the wrap.
Next, top with the sliced onions, shredded carrot and blue cheese crumbles.
Now you’re ready to wrap! Begin by folding in the sides.
Then wrap the tortilla tightly around the filling, slice in half and dig in!
Writing this post makes me want another one right now! Good thing I have that extra chicken in the fridge 😉
You could even slice the wrap into quarters and serve them as appetizers at a party!
Or make a couple of wraps at the beginning of the week, toss them in the fridge and have a delicious lunch awaiting you during the week!
♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.
♦ Gluten Free Option: Use gluten-free corn tortillas instead of flour.
This easy Buffalo Chicken Pasta recipe is made in just 29 minutes on the stovetop by adding shredded chicken to a creamy, cheesy buffalo sauce, made with cream cheese and blue cheese dressing, then tossing with penne pasta!
This is the first recipe I’ve posted while simultaneously eating the dish!
Ok, so maybe it’s the leftovers from yesterdays lunch, but it’s just as good the second time around!!
For six months now I have been obsessed with all things buffalo chicken thanks to my friend Lindsay who first introduced me to Buffalo Chicken Dip!
I now think of all the ways I can incorporate buffalo chicken into new recipes. From Buffalo Chicken Burgers to Buffalo Chicken Tacos to Buffalo Chicken Stuffed Peppers to this new yummy Buffalo Chicken Pasta recipe, I’ve found some interesting ways to spread out my obsession over several genres of food!
Today I will be sharing with you my newest creation, Buffalo Chicken Cheesy Pasta.
Buffalo Chicken Pasta Ingredients
2 cups shredded chicken breasts* (boil or pressure cook 1 lb of chicken and shred)
8 oz cream cheese
1/3 cup buffalo sauce
1/2 cup chicken broth
1 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp kosher salt
3/4 cup blue cheese dressing
12 oz uncooked penne pasta
Optional toppings
Green Onions (chopped)
Crushed Red Pepper Flakes
*You can also make a big batch of this Instant Pot Buffalo Chicken to use in this recipe and others throughout the week!
Scroll down for the recipe instructions and a video on how to make this Buffalo Chicken Pasta.
Oh yeah, that is one pretty bowl of buffalo chicken pasta that this girl can dig!
Looking for more cheesy buffalo sauce recipes? Check out these 5 favorites:
This easy Buffalo Chicken Pasta recipe is made in just 29 minutes on the stovetop by adding shredded chicken to a creamy, cheesy buffalo sauce, made with cream cheese and blue cheese dressing, then tossing with penne pasta!
Course Main Course
Cuisine American, Italian
Prep Time19minutes
Cook Time10minutes
Total Time29minutes
Servings4people
Calories665kcal
Ingredients
2cupsshredded chicken breastsboil or pressure cook 1 lb of chicken and shred
Add the cream cheese, buffalo sauce and chicken broth.
Whisk until creamy.
Add the paprika, garlic powder, black pepper, salt and stir to combine
Add the blue cheese dressing and stir to combine.
Add the shredded chicken.
Allow the sauce to simmer for 10 minutes over low heat.
While the sauce is simmering, bring a large pot of water to boil on the stove. Add the penne pasta and cook according to package directions.
Drain the pasta then add it to the cheesy buffalo chicken sauce and stir to combine.
Top with diced green onions and crushed red pepper flakes, if you would like.
Recipe Video
Recipe Notes
Vegetarian Option: Omit the chicken. The spicy, cheesy buffalo sauce is so good on its own, you could definitely do it without chicken! Also, use vegetable broth instead of chicken broth.
Gluten Free Option: Use gluten-free pasta to make this recipe gluten free. Make sure the blue cheese dressing and chicken broth used are gluten-free.
Buffalo Chicken Dip combines spicy buffalo chicken between layers of cheese for a perfect party snack served with chips, veggies or a sliced baguette!
I will forever be indebted to my beautiful girlfriend Lindsay for introducing me to “Buffalo Chicken Dip” at her BBQ this summer!
I was already OBSESSED with boneless buffalo wings before this magical summer day but after that I had a new way and another reason to eat one of my favorites!!
As I planned my “Gameday Grub” menu I knew I had to include this dip because what goes better with football than wings? Ok, maybe beer, but we’re talking food here, so I’m sticking with wings!
This recipe is a great way to get the yummy wing-ness without all the mess!
Ingredients (serves 6)
3 cups cooked and shredded chicken breasts
1 cup buffalo sauce
16 oz cream cheese
1/4 cup bleu cheese dressing
2 cups cheddar cheese (grated)
1/4 cup bleu cheese (crumbled)
Begin preparing the dip by combining the shredded chicken and buffalo sauce in a medium bowl.
Next, pre-heat the oven to 350°.
In a small-to-medium size casserole dish combine and spread the cream cheese and bleu cheese dressing in the bottom.
Next, place the buffalo chicken on top.
Finally top with the cheddar cheese and bleu cheese crumbles.
Now it’s time to get it in the oven and start melting that delicious, buffalo cheesy dip together!
Bake for 20-25 minutes.
Now you have a couple of options on how to serve this scrumptious little dip.
I served mine with a sliced baguette, as well as veggies for a healthier option.
There were also chips and slider buns hanging around that people could use to make this into a true chip-and-dip situation or little buffalo chicken sliders.
♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.
♦ Gluten Free Option: Serve with vegetables or corn tortilla chips to make this recipe gluten free.
with gluten-free buns, or go “bun-less” for a low carb option.
