I’ve really been trying to do more with less lately. We are one income down (mine) and with 1,000 medical bills (my son’s) I’ve been trying so hard to stick to a grocery shopping budget each week. It’s different for me because when both of us were working we had my income as a cushion and we would spend money of food – groceries/eating out – without really thinking about it.
Now that I’m really thinking stressing about it I’m trying to find ways to make more with less and reuse meals. I’ve been making a lot of slow cooker recipes where we reuse the protein, whether it’s dinner a second night or lunch the next day.
When I came up with the Crock-pot Buffalo Chicken, which you can find here, I intended to have it work for more than one meal. We made Buffalo Chicken Quinoa Bowls the first night and then we made this recipe the second night. However, there are so many more things I can do with the chicken that I feel like I’ve hit a recipe goldmine.
We love having pizza on Friday nights, which we used to buy. Now I love the idea of being able to make our own pizzas and flatbreads from leftovers that we have eaten during the week, especially in the summer when I don’t feel like cooking as much. To me slow cooker recipes and easy leftovers means I get to spend more time in the sun with the kids and this one is not only perfect for a Friday night, but it’s also a great recipe to make as an appetizer for sporting events (when football season starts again).
Check out the full recipe below.
- Crock-pot Buffalo Chicken
- 4 oz. of cream cheese, softened
- Half a package of dry ranch dressing
- ½ cup of celery
- ½ cup of carrots
- ½ cup of crumbled blue cheese (If you don’t like blue cheese try shredded Monterey Jack cheese or even Pepper Jack.)
- 3 Tbsp. of hot sauce
- 2 green onions, chopped and separate the white bottoms from the green tops
1. Cook your flatbread for 2 minutes at 375. You can buy this at the store in the bread area or you can make it on your own. I prefer to purchase it for convenience so if you decide to make your own know to disregard the heating instructions for the bread. If the one you purchase comes with different instructions, please follow those so you don’t end up with burnt or undercooked flatbread.
2. While the flatbread cooks mix together the cream cheese and ranch dressing.
3. When the flatbread finishes, spread the cream cheese mixture across the flatbread. This is the base for your toppings and gives them something to stick to.
4. Layer on your celery, carrots, white parts of your green onion and blue cheese.
5. Put it back in the oven at 375 degrees for another 4 minutes.
6. When it’s done add any additional blue cheese, the green tops of the onions and drizzle on your hot sauce.
Slice and enjoy alone or share with a crowd. Make multiple flatbreads if you are doing this with your whole family.
Happy eating, friends!