Today is the Better Homes & Gardens edition of HappyIronman... As a foil to the usual workout/food babbling, I'll share the much-hyped Buffalo Chicken recipe. I am fantasizing that I'm publishing it "due to overwhelming demand," so thanks to both of you who asked for it! :-)
First, today's stats...
30 minutes on the treadmill, 6mph, 3% incline. I didn't have a long day today or yesterday, but I fancied this a bit of a "recovery" run. Nice and easy, and just getting back into the habit of punching the clock every day.
2 nutri-grain bars, 1 can of ensure, 3 packets of fruit snacks, 2 peanut butter granola bars, 1 handful of wheat thins, 2 chocolate chip cookies, buffalo chicken sandwich, 1 bottle of gatorade (16.9 oz), 1 can of sprite.
Now to channel my inner Rachel Ray...
-2-3lbs of boneless chicken breasts (I used 3 lbs, and it was too much for 2 adults; we still have leftovers)
-1 packet of powdered ranch dressing mix (.5 or .59 oz size)
-One 12oz bottle of Frank's Wing sauce (really, any wing sauce will do, but I found this at Fred Meyer, and Buffalo medium worked great; next time it's HOT!)
-Crumbled blue cheese
Toss the bottle of wing sauce into the crock pot, and stir in the ranch dressing mix.
Drop in the chicken, and cook on low for ~6 hours (I did 7 for 3lbs.).
After ~6 hours, shred the chicken with 2 forks, and cook for an addition 1.5-2 hours on low.
When ready to scoop chicken onto buns, be prepared for not much liquid left in the pot; most of mine absorbed/evaporated, but it was NOT dry. We hit the sweet spot with timing.
Top with blue cheese crumbles.
Enjoy leftovers for approximately 2-3 weeks.