i have never liked buffalo wings: greasy, bony, messy, and, as a person with type 1 diabetes -- all those unnecessary carbs. in fact, buffalo wings are one of those foods that my husband james indulges himself in while i'm out of town. because who, other than me, doesn't like buffalo wings?
luckily, i have recently found a solution that james and i both love: buffalo turkey salad. no grease, no bones, no mess, and low carbs. if the meatballs are made in advance and frozen, buffalo turkey salad can make for a quick and healthy weeknight dinner!
luckily, i have recently found a solution that james and i both love: buffalo turkey salad. no grease, no bones, no mess, and low carbs. if the meatballs are made in advance and frozen, buffalo turkey salad can make for a quick and healthy weeknight dinner!
BUFFALO TURKEY SALAD
Yield: 4 servings
Nutrition: 340 calories, 7 carbs per serving (salad ingredients excluded)
INGREDIENTS
1 lb ground turkey
10 saltine crackers, crushed into crumbs
1/2 cup buffalo sauce
DIRECTIONS
Preheat oven to 350 degrees. Combine all ingredients in a medium-size bowl and mix well. Shape into balls and place onto a baking sheet that has been lightly sprayed with canola oil. Bake 25 minutes, or until fully cooked through. Use immediately or freeze for later use. If heating from frozen, microwave each serving 2-3 minutes.
Serve on romaine lettuce salad with carrots, cucumbers, celery, bell peppers, cheese, and ranch dressing. Pictured with mozzarella, though I often use feta cheese.
SOURCE
Original
Yield: 4 servings
Nutrition: 340 calories, 7 carbs per serving (salad ingredients excluded)
INGREDIENTS
1 lb ground turkey
10 saltine crackers, crushed into crumbs
1/2 cup buffalo sauce
DIRECTIONS
Preheat oven to 350 degrees. Combine all ingredients in a medium-size bowl and mix well. Shape into balls and place onto a baking sheet that has been lightly sprayed with canola oil. Bake 25 minutes, or until fully cooked through. Use immediately or freeze for later use. If heating from frozen, microwave each serving 2-3 minutes.
Serve on romaine lettuce salad with carrots, cucumbers, celery, bell peppers, cheese, and ranch dressing. Pictured with mozzarella, though I often use feta cheese.
SOURCE
Original