Buffalo Chicken Tacos | How to Be Awesome on $20 a Day

Buffalo Chicken Tacos

Buffalo Chicken Tacos | How to Be Awesome on $20 a Day

After a month of pure indulgence, I’m working on taking some control over my body. I’m trying to alternate jogging and yoga, with a weekly dance class thrown in. Hopefully, I’ll be able to keep my dancing addiction under control this time. We’ve also started intermittent fasting again. The first week has been tough but encouraging. I’m already starting to feel better.

People love to tell me I’m dumb for only eating 500 calories in a day, but this is the only thing that works for me. In most other diets, you have to restrict yourself all the time, but with fasting, I can eat pretty much anything I want five days a week. So even when I’m super hungry on a fast day, I know that I just have to keep myself distracted until bedtime, then in the morning I can eat something tasty without feeling guilty. And if I want t have a doughnut every once in a while, I can just do it.

Buffalo Chicken Tacos | How to Be Awesome on $20 a Day

This probably doesn’t have anything t do with Buffalo Chicken Tacos except for the fact that I can eat them on a non-fast day and feel totally awesome about it. They’re somewhat indulgent with two types of cheese and a drizzle of ranch dressing, but they’re not outrageous. You could even add avocado for a hit f healthy fat if you’re into that sort of thing.

My favorite thing about buffalo chicken anything is the contrast. These tacos marry spicy chicken breast chunks with the funk of blue cheese, the creaminess of cheddar and ranch, and a bit of crunch from a sprinkling of green onions. It’s all wrapped in a chewy whole wheat tortilla. I could eat eight of them, but I don’t because fasting also helps to keep you focused on your goal and recognize the difference between hunger and cravings. I’m in it for the flavors, and the flavors in Buffalo Chicken Tacos are seriously good.

Buffalo Chicken Tacos | How to Be Awesome on $20 a Day

Go on, indulge a little. Make yourself some Buffalo Chicken Tacos. It’s gonna be awesome.

Buffalo Chicken Tacos
Serves 2
Buffalo Chicken Tacos are a delicious bundle of contrasting flavors.
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. Ingredients
  2. 2 boneless skinless chicken breasts, cut into bite-size chunks
  3. 1/2 teaspoon garlic powder
  4. 1/4 teaspoon cayenne pepper
  5. 2 tablespoons corn starch
  6. 1/4 cup whole wheat flour
  7. 2 tablespoons olive oil
  8. 1/4 cup buffalo sauce
  9. 4 taco size whole wheat tortillas
  10. Toppings
  11. blue cheese, crumbled
  12. sharp cheddar cheese, grated
  13. chopped green onions
  14. ranch dressing
  15. extra buffalo sauce
  16. Whatever else you think is awesome
Instructions
  1. Place chicken pieces in a small mixing bowl. Season your chicken pieces with garlic powder, cayenne pepper, salt and pepper.
  2. Sprinkle corn starch and flour over chicken pieces and toss the chicken with tongs to coat them in the flour.
  3. Heat olive oil over medium high heat in a large skillet. Give the chicken pieces a gentle shake to get rid of any excess flour before adding them to the pan. Cook the chicken for 2-3 minutes per side, or until cooked through.
  4. Remove chicken to a clean bowl, then toss with buffalo sauce.
  5. Assemble your tacos, wrap 'em up, and go to town.
Adapted from How to Be Awesome on $20 a Day
http://awesomeon20.com/
Bacon and Egg Salad | How to be Awesome on $20 a Day

Bacon and Egg Salad

Bacon and Egg Salad | How to be Awesome on $20 a Day

I never ever want to eat salad. Like basically ever. Every once in a while, I will convince myself to do it. I’ll occasionally swap out french fries for a side salad if I’m feeling really guilty, but only if there’s a creamy dressing of some type. I’ll go to the salad bar at Pizza Hut since it’s included, but it’s mainly to have something to distract me while I wait for cheese and carbs. I seriously don’t think there’s ever been a moment in my life where I thought having a salad was actually a good idea.

Bacon and Egg Salad | How to be Awesome on $20 a Day

But I made you a salad anyway because it’s what people do sometimes. It’s okay, though, because I put bacon on it. I also used the bacon grease in the dressing. It’s basically not healthy at all. 

Putting bacon and eggs in a salad is not as awesome as putting them on toast with cheese, but as salads go, this one is pretty good. And you actually feel like you’ve eaten something when you’re done. You’re not just wandering around desperate for more food and feeling like a terrible person because the whole reason you ate a salad in the first place was because you know you eat too much.

Bacon and Egg Salad | How to be Awesome on $20 a Day

I’m not really selling this, am I? My point is, this salad doesn’t suck. Make yourself a bacon and egg salad and leave the self-loathing at the door for a night.

Bacon and Egg Salad
Serves 2
Bacon and Egg Salad turns awful into awesome.
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
Ingredients
  1. 4 eggs
  2. 1 large head of your favorite lettuce (or two smaller ones, ya know, enough for two people)
  3. 1 garlic clove
  4. 4-6 slices of bacon (whatever's leftover in your fridge)
  5. 1 Tablespoon Dijon mustard
  6. 4 teaspoons cider vinegar
Instructions
  1. Put your eggs in a small saucepan and fill with water just until your eggs are submerged. Put this over high heat and bring to a boil. Allow the water to boil for one minute and then turn off the heat. Leave everything alone for ten minutes. Pour cold water over the eggs, then park them in the fridge until you're ready for them.
  2. Chop or tear your lettuce and throw it in your salad bowl.
  3. Crack a clove of garlic by placing it under the flat of your knife and giving it a good whack. Peel the garlic and put it in your frying pan with just a touch of oil if you have it. Turn the heat under your frying pan to medium
  4. Using scissors, cut your bacon into small pieces over your frying pan. Stir frequently and cook until the bacon is crisp.
  5. Drain the bacon on a paper towel lined plate, and discard the garlic. (Or not, if that's your thing.) Remove the frying pan from the heat.
  6. Add the Dijon mustard to your bacon fat and carefully whisk these two together until combined.
  7. Whisk in the vinegar and Worcestershire.
  8. Season your lettuce if you like and add your bacon and dressing. Toss lightly.
  9. Peel your eggs, then cut them into quarters and add these to your salad. Give it a final gentle toss, then try to convince yourself you're having a healthy meal whilst eating lettuce coated in bacon fat. It's gonna be so awesome!
Adapted from How to be Awesome on $20 a Day
http://awesomeon20.com/
Loaded Baked Potato Salad | How to be Awesome on $20 a Day

Loaded Baked Potato Salad

Loaded Baked Potato Salad | How to be Awesome on $20 a Day

The long weekend is so close I can almost smell it. It smells like a backyard barbecue.

This long weekend is much needed. Between battling work stress and a bout of obnoxious depression, I’m completely exhausted. My weather app is promising that there will be at least one day of warmth and sunshine. It’s gonna be Scotland hot, and I fully intend to get a mild sunburn. I’m going to eat whatever I want, wear flowery, fluttery clothes, and chill the f out. Don’t you dare try to stop me.

Loaded Baked Potato Salad | How to be Awesome on $20 a Day

I hope you have lots of basking in sunshine and setting fire to things and then cooking many meats and ears of sweet corn. If this is in the cards for you, please, in the name of all that is delicious, do not serve your friends and family store bought potato salad with its sad potato bits, horrible celery, and way too much mayo. Not when totally awesome potato salad can so easily be made in your own kitchen.

This Loaded Baked Potato Salad is loaded up with all the good stuff, like cheese and bacon. You know I don’t play around. You will need to plan ahead a bit because this needs to chill in the fridge for at least four hours, but other than that, it’s super simple. Fry some bacon, boil some potatoes, stir a few things together, and then eat totally awesome potato salad that will keep you well away from the deli counter for the rest of your life.

Loaded Baked Potato Salad | How to be Awesome on $20 a Day

I hope your future includes burger, loaded baked potato salad, Pimm’s, and a really cute hat. You deserve to be awesome. Let’s do it.

Loaded Baked Potato Salad
Serves 6
Loaded Baked Potato Salad with cheddar and bacon will make you forget all about store bought.
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1 kilo (about 2 pounds) baby potatoes, quartered
  2. 5 ounces bacon
  3. 1 cup sour cream
  4. 1/3 cup mayonnaise
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon black pepper
  7. 1/4 teaspoon garlic powder
  8. 2 green onions, chopped
  9. 2/3 cup shredded cheddar cheese
Instructions
  1. Chop your potatoes into bite size chunks. This may be in half, quarters, or even smaller depending on how baby your baby potatoes actually are. Just make them into a size that would easily fit on the end of your fork then in your mouth. Add them to a big pot, and cover them with cold water. Add a fat pinch of salt, slap a lid on, and cook your potatoes over medium high heat for about 25 minutes or until they can be pierced with a fork. You want them tender but not mushy. Drain the potatoes.
  2. While your potatoes are doing their thing, chop or scissor your bacon into a large skillet and cook up the pieces until their crisp. Drain your bacon on a paper towel lined plate.
  3. As your bacon is working in the pan, you can also get your dressing ready. In a large mixing bowl that you can fit your potatoes in later, whisk together the sour cream, mayo, salt, pepper, garlic powder and chopped green onions. If you wanted to sneak in a dash of cayenne here, I wouldn't complain.
  4. Once your potatoes are drained, add them to the sour cream mixture along with your bacon pieces. Give everything a gentle fold to coat all everything in the dressing. The dressing will get thinned out from the heat from the potatoes, but don't worry, it will all come back together in the fridge. Put some plastic wrap or a lid on your bowl, and stash it in the refrigerator to chill for at least two hours.
  5. Before serving, stir in the shredded cheddar. Serve cold next to your favorite burgers and hot dogs.
Adapted from No Ordinary Moments
http://awesomeon20.com/
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