Meat

Buffalo Chicken Macaroni and Cheese

Bowl of buffalo chicken mac and cheese next to casserole dish

 

What is more deserving of the “comfort food” label than Buffalo Chicken Mac and Cheese?!  NOTHING.  Two of my favorite things (mac and buffalo chicken dip) combined to create a mega perfect meal.  And all you need for ultimate satisfaction is an oversized sweatshirt and your bed!

What I love about this recipe is that it’s super easy to make, and isn’t as bad as you may think!  The macaroni and cheese is made with Banza’s gluten free pasta…so no guilt trip there.  And the chicken is slow cooked with Frank’s Red Hot and garlic, to keep it lean and without any added fat, sugars, or carbs.

 

white bowl filled with buffalo chicken macaroni and cheese

 

If desired, you can bake with a butter-panko mixture and add some freshly chopped cilantro for the finishing touch!  This tends to be a favorite of mine on Sunday evenings, when my motivation to do anything is low, but my comfort-food craving is high.

 

hand holding white bowl full of buffalo chicken mac and cheese

 

Earlier in the day, I’ll start by adding 1.5-2 pounds organic chicken breasts in a crock pot, with a little broth, red hot, and garlic.  Let this cook on high for 3 hours, then shred right there in the crock pot using two forks.  If serving later, just let sit in crock pot on WARM until ready to mix in with mac and cheese.

If planning to be out of the house all day, you can cook chicken on low for 7-8 hrs.

 

cutting board with a white bowl full of buffalo chicken macaroni and cheese

 

When ready to eat, make Banza’s Macaroni and Cheese as the directions outline on the box.  Once your mac and cheese is finished, add to a small baked greasing dish.  Take shredded buffalo chicken and mix into your mac and cheese.

I add a little extra almond milk at this point, to keep everything from drying out in the oven.  If adding buttery panko crust, make sure to melt butter before mixing in panko.  Take mixture and sprinkle over top of mac and cheese to form a crust.

If you want to get even fancier, drizzle a little extra red hot on top!  Bake at 350 degrees F for 10 minutes, add chopped cilantro, and enjoy!

 

 

casserole dish filled with buffalo chicken mac and cheese

 

Buffalo Chicken Macaroni and Cheese

Healthy comfort food made with Banza macaroni and cheese, buffalo pulled chicken, extra red hot, and topped with panko and cilantro! So delicious, but without all the extra calories and fats!
Prep Time20 mins
Cook Time3 hrs
Course: Main Course
Cuisine: American
Keyword: banza, buffalo chicken, mac and cheese, macaroni and cheese
Servings: 2 people
Author: Lulu's Table

Ingredients

  • 1 box Banza Macaroni and Cheese
  • 1-1.5 lbs organic chicken breast
  • 1/2 cup chicken bone broth
  • 1/2 cup Frank's Red Hot
  • 2 cloves garlic smashed or chopped
  • 1/3 cup unsweetened almond milk
  • 1/2 stick unsalted butter melted
  • 3/4 cup panko
  • 1/2 cup fresh cilantro chopped

Instructions

  • Take chicken, broth, garlic, and red hot, and cook on HIGH in slow cooker for 3 hours.
  • 20 minutes before planning to eat, preheat oven to 350 degrees F.
  • Make Banza Mac and Cheese according to box instructions.
  • Take finished mac and cheese, and transfer to a small greased baking dish. Pour in extra almond milk and mix in. This will help prevent it from drying out in the oven.
  • Turn off crock pot and remove lid. Using two forks, shred chicken directly in crock pot. Take 1 cup of shredded buffalo chicken (or more if you'd like), and mix into mac and cheese in baking dish.
  • Take bowl with melted butter and mix panko into it (add more panko if too liquidy). Sprinkle panko/butter mixture over top of of mac and cheese. Drizzle extra red hot over panko if desired.
  • Bake for 10 minutes with tin foil. Top with fresh chopped cilantro before serving.
Appetizers, What's New on Lulu's Table?

Orzo Salad

bowl of orzo salad on white wooden table

 

Looking back…I’m pretty sure that I grew up on this stuff.  Well this, cheese, and chicken taquitos.  

I have to sing my mom’s praise here though, because not only did she get my sister and I hooked on this as kids, but she would make my roommates and I a big batch whenever she came to visit me at college!  I would literally have to fight off my friends in order to get more than one serving (yes I am talking to you Jesse).

 

orzo salad on white wood table

 

So needless to say, this dish makes a regular appearance here at the Corna household.  Especially during warm weather months when there is fresh basil galore!

Not going to lie…this is one of my all time favorite dishes to make AND eat (more-so eat).  Here’s why I love this Orzo salad…

  1. it’s healthy
  2. all the veggies make it fun and colorful, with a ton of flavor
  3. it’s super simple to make
  4. it’s light, but you feel like you’re eating substance (which is especially nice for tailgating)
  5. won’t make you have to unbutton your jeans

I make my own vinaigrette that I mix in before serving, and I love using Banza Rice to make this a healthier gluten free orzo salad!  One bag of Banza Rice, mixed with all the veggies, will be enough for 4-6 people…but I would definitely recommend erring on the side of overdoing it because the leftovers are just as good!

 

orzo salad with wooden spoon and balsamic dressing

 

This is typically my go-to when we are headed to a friend’s house, or I need something quick to make for last minute house guests.  It’s always a crowd pleaser and the best part is that you have the ability to craft it the way you like!  Add in whatever veggies you think sound yummy, or add rotisserie chicken to make this a main meal instead of a side dish.

Tip for adding more color: use different colored bell peppers!  One bell pepper is only required for each batch, so I like to use half an orange, and half a yellow pepper to add more color.

Can’t find Banza Rice at your local store?  Click below to get a couple bags sent to your home!  The plain Banza Rice goes quickly, but there is a tri-color rice that is just as delicious!  Check which ones are in stock through the link below…

 

 

bowl of orzo salad on white wood table

 

 

Orzo Salad

A healthy Orzo Salad filled with fresh veggies, basil, feta cheese, and homemade vinaigarette. Vegetarian and gluten free appetizer.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: basil, feta, gluten free, healthy, orzo, salad
Servings: 4 people
Author: Lulu's Table

Ingredients

  • 1/2 yellow bell pepper diced
  • 1/2 orange bell pepper diced
  • 1/3 cup red onion diced
  • 1 cup asparagus chopped
  • 1/3 cup fresh basil chopped
  • 1 8 oz bag Banza Rice cooked
  • 4 oz feta cheese
  • 1/3 cup almond slices

Balsamic Vinegairette

  • 1/2 cup EVOO
  • 1/4 cup balsamic vinegar
  • 1/2 tsp salt and pepper each
  • 1/2 tsp garlic powder
  • 1 tbsp lemon juice

Instructions

  • Cook Banza Rice according to package instructions, rinse, and set in a large mixing bowl.
  • Blanch asparagus by cooking in boiling water for 1 min. Remove, rinse, and add to rice mixture.
  • Chop remaining veggies and mix in with rice. Stir in feta cheese and almond slices.
  • Mix together all ingredients for dressing and then stir into orzo salad right before serving.
Appetizers, Vegetarian Meals

Oven Roasted Artichokes

bowl full of roasted artichokes on white wooden table

 

Not going to lie, I dabbled with my first ever roasted artichoke just the other week and I LOVED IT.  Why has it taken me so long to try these darn things?!  Oh I know…because I had no idea how to eat them!

Up until now the only artichoke I would consume was marinated in a jar.  And albeit, super yummy, I think everyone needs to try a fresh roasted artichoke in their life time!  Similar to mushrooms, the artichoke flesh soaks up the flavor of whatever its baked with, so in this case…garlic and herbs!

 

fresh artichokes, whole on white table

 

In this post you will find instruction on how to roast these beautiful, jurassic-looking veggies, as well as a guide through the prep work, and how to eat these suckers too!

Step 1:  Prep Artichoke for baking

This part can be completed in a couple of minutes and will require a sharp serrated knife and spoon.  Start by rinsing, then cutting stem off with sharp knife.  Lay artichoke on its side, and cut the top 1 inch off.  Then lay artichoke flush to the surface (stem side down), and cut through the middle from top to bottom. 

Next, you will need to scoop out a little area in the middle, where the “hair” is located.  Once you have scooped out the center, brush with a lemon to prevent browning and set aside.

 

artichoke halves in grey baking dish

 

Step 2: Bake

After your artichokes have been stuffed with garlic, herbs, and butter, you’ll want to bake them at 400 degrees F.  First for 20 minutes without foil, and then 30-40 minutes with foil.

(Something else I learned about artichokes…they make a great vehicle for butter!)

 

close up of browned, roasted artichoke halves

 

Step 3: Devour

The best way to eat an artichoke is one petal at a time.  Rip off a petal by grabbing the pointy end, and lay the inside of the petal on top of your tongue while still holding on.  Bite down and slowly pull the “flesh” off by pulling it over your bottom teeth.  Discard petal remains.  

The petals on the outermost surface will have the least amount of flesh, but the closer you get to the “heart” is where you’ll find the most substance to eat.

Continue this process until you reach the heart, which will be soft and VERY flavorful.  Eat the heart as you’d like…in a couple pieces, or whole!  It may look a little funny, but don’t be afraid, because its delicious!

If you really want to get fancy with it, you can add a dipping sauce for the petals, which adds more flavor!  I used pesto in this recipe, but some other recommendations would be, Caesar or Ranch dressing, any aioli, or any yogurt based dip.

I ended up eating most of mine without dip, because it was that flavorful on its own!  Hope you guys give this a try and enjoy 🙂 

 

roasted artichokes in bowl with pesto dipping sauce

 

Oven Roasted Artichokes

These oven roasted artichokes are very simple to make, require only a couple ingredients, and allow you to enjoy the true flavor of an artichoke! Roasted in garlic, grass-fed butter, and a few spices...YUM!  
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: artichokes, easy, fresh herbs, garlic, gluten free, healthy, oven, roasted
Servings: 6 people
Author: Lulu's Table

Ingredients

  • 4 artichokes whole
  • 1 lemon juice
  • 2 tbsp herb butter or regular butter melted
  • 8 cloves garlic
  • 1/2 tsp salt and pepper

Instructions

  • Preheat oven to 400 degrees F.
  • Rinse artichokes and cut stem off with a sharp serrated knife.  Next, cut top 1 inch off, then cut artichoke in half from top to bottom.
  • Using a spoon, scoop out a small portion of the middle.  Try to spoon out the "hair".
  • Before placing artichokes in baking dish, coat front and back with a layer of lemon juice to prevent browning. 
  • Set artichokes in a greased baking dish with insides facing up.  Place one whole garlic clove in the center of each artichoke half.  
  • Brush with half of your melted butter, and sprinkle with half of salt and pepper.  Turn artichoke halves over and repeat butter, salt, and pepper.
  • Bake for 20 min without foil.  Wrap foil lightly overtop baking dish and cook for another 40 min.
  • Remove from oven and let cool before serving.  Serve with a side of pesto, any yogurt dip, or add some extra lemon juice and eat by itself!