Buffalo Chicken Soup

This luscious, spicy soup has all of the flavors found in classic buffalo wings. It's highly
addicting so consider yourself warned. Good thing it's so easy to make – you'll be
enjoying this one all winter long!

Serves 4

• 2 cups cooked chicken, shredded
• 4 oz cream cheese
• 3 Tbl butter
• 1/3 cup Frank's red hot sauce
• 4 cups chicken broth
• ½ cup Half and Half
• Salt and pepper to taste
• ¼ cup celery, chopped (optional)
• 1 Tbl blue cheese dressing (optional)

Combine the cream cheese, butter, Frank's, chicken stock, and Half and Half in a blender
and puree until smooth. Transfer to a small saucepan and cook until hot but don't let it come to a boil. Just before serving add the shredded chicken, celery and blue cheese if using. Taste and season with salt and pepper as desired.

Approx. nutrition info. per serving: 406 calories, 27g fat, 4.75g net carbs, 29g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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Buffalo Balls (no, not really!)

These delicious meatballs contain all of the flavors of the classic buffalo wing in a
compact, bite sized format! Less mess when eating makes them perfect for parties - if
they last long enough for your guests to arrive!

Makes 16 meatballs

• 1lb ground chicken or turkey
• 2 oz cream cheese, softened
• 1 medium egg
• 1 Tbl coconut flour
• 2 Tbl grated Parmesan cheese
• 2 Tbl chopped celery
• 3 Tbl crumbled blue cheese
• 1/2 tsp black pepper

For the sauce:

• 1/2 stick (4 oz) unsalted butter
• 1/2 cup Frank's Red Hot

Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!! The
Frank's is super salty as is the blue cheese so trust me you don't need to add more. Chill
for about half an hour to firm up the mix. The mix will be sticky and gooey but that's normal.
If they are too soft, add another teaspoon of coconut flour. Form into about 1 inch balls -
remember these are cocktail/bite sized so don't make them too big. Place them on a
greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes. Meanwhile,
combine the Frank's and butter in a small saucepan on medium heat, or place in a
microwave safe bowl for 2 minutes on high. After 10 minutes, remove balls from oven and
dunk carefully (they are tender from the cream cheese and could fall apart if you are too
rough) in the buffalo sauce. Put back onto the cookie sheet and bake for another 12
minutes. If you have leftover sauce you could pour it over the meatballs and bake for
another 3 to 4 minutes if you want them really saucy. These have a subtle blue cheese
flavor but I love the dressing so I added more and it was awesome! And of course, you
must serve with celery sticks to be authentic!

Approx. nutrition info. per meatball: 132 calories, 11g fat, .6g net carbs, 8g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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