Buffalo Chicken, Two Ways

Here are two different ways I've cooked buffalo chicken breast:

Slow Cooker

• chicken breast (approximately 1 1/2 lbs.)
• 1 to 1 1/2 cans of fat-free chicken broth
• hot sauce to taste (I probably used about half a cup)

Place everything in the slow cooker. Cook on high for 4-6 hours. Remove chicken, shred, return to sauce.

Stove Top

• frozen grilled chicken breast slices
• 1 T canola oil
• hot sauce to taste (1/4 to 1/2 cup)
• butter sprinkles to taste (optional)

Place still frozen chicken in a nonstick saucepan. Add oil, hot sauce and butter sprinkles (if using). Cook everything until chicken is thawed and heated through.

I have eaten the chicken on a bed of lettuce, chopped celery and shredded carrot as a salad, or in a multigrain flatbread wrap, with baby spinach, as a sandwich. Either way, to save on fat and calories, go with a light blue cheese dressing as an accompaniment.

BLT 2.0

This has been a favorite lunch lately, a lighter version of the classic BLT:

• 3 slices center-cut bacon (Center-cut bacon has less fat and fewer calories than the regular variety.)
• 1 cup lettuce (or spinach)
• Tomato slices
• Light English muffin, toasted
• 1 T light or fat-free mayonnaise

If you want to get in a dairy serving, you could omit the mayo and melt 1 oz. of shredded cheese on the bun.