30 Meals in 30 Minutes - October 2017

Easy

Buffalo

Chicken

Lettuce

Wraps

One time when making sloppy joes, I
wanted mine spicy, so I doused it in
hot sauce. After that, my mind went
wild and I made it Buffalo-chicken
style with ground chicken, diced
celery and blue cheese crumbles.
I’ve been making it this way ever
since.
—JENNIFER NIELSON SPANISH FORK, UT

START TO FINISH: 25 MIN.

MAKES: 6 SERVINGS

1 ¹₂pounds lean ground chicken

1 celery rib, diced

¹₄ teaspoon pepper

¹₃cup ketchup

¹₄ cup Louisiana-style hot sauce

3 tablespoons brown sugar

1 tablespoon cider vinegar

2 teaspoons yellow mustard

12 Bibb or Boston lettuce leaves

Crumbled blue cheese, optional

1.In a large skillet, cook and crumble
chicken over medium-high heat 3
minutes. Stir in celery and pepper; cook
and stir until chicken is no longer pink
and celery is crisp-tender, 2-3 minutes.
2.Stir in ketchup, hot sauce, brown
sugar, vinegar and mustard; bring to a
boil. Reduce heat; simmer, covered, until
flavors are blended, about 5 minutes,
stirring occasionally. Serve in lettuce
leaves. If desired, top with cheese.
FREEZE OPTION Freeze cooled chicken
mixture in freezer containers. To use,
partially thaw in refrigerator overnight.
Heat through in a saucepan, stirring
occasionally and adding a little broth or
water if necessary.
Test Kitchen Tips Louisiana hot sauce is
less spicy than other types. If you use a

different kind, start with less. You can add

more.This recipe doubles easily for a

crowd. After making it, keep it warm on

the buffet table in a slow cooker.

PER SERVING 2 lettuce wraps: 198 cal.,

6g fat (2g sat. fat), 81mg chol., 612mg

sodium, 11g carb. (11g sugars, 1g fiber),

24g pro. Diabetic Exchanges: 3 lean

meat, 1 starch.

30 MEALS IN 30 MINUTES