Breaking Point

I’m starting to lose it.  I know no one else knows what I’m feeling, but I am so sick of it.  I just want to feel good again and I don’t know what to do about it.  I’m going to call the ENT in the morning to see if they can see me any sooner and if not, I’ll try to make an appointment somewhere else.  Poor Dane is going to lock me up soon as I’m not a very nice person to be around right now.

When we were watching TV yesterday, I was having a hard time keeping my eyes open, so I laid down on the couch. I fell asleep right away (6:30pm) and slept all night. Instead of waking up feeling rested, I was completely drained.  I thought eating breakfast might make me feel better, so I made some eggs and potatoes.

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1 egg, 1 egg white, onions, mushrooms, zucchini, tomatoes, fat free shredded cheddar.

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My appetite definitely hasn’t been affected.  I’m still hungry all of the time.  As I was searching for meal plan ideas for the week yesterday, I came across these Buffalo Chicken Rolls.  I love buffalo sauce, so we decided to give these a try for dinner last night.

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They were really good!  The only thing we might change next time is adding a little less blue cheese because it was really strong and almost took over the chicken.

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We served them with some Alexia sweet potato fries.

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Buffalo Chicken Rolls

makes 12

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Sauce

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat. (I boiled my chicken in chicken stock until it was tender enough to shred)

Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g

I’ll be back later to go over meal plans for the week.  Hope you’re enjoying your Sunday!


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Comments

  1. 1

    The Buffalo Chicken rolls look so yummy!!

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