This combo hits the hot-sauce-spot AND it’s Paleo so abbreviating “buff chick” is entirely appropriate…
Ranchy Buff Chick Mini Meatloafs with Cabbage Slaw:
4 servings @ 231 cal/ea – 40 minutes
1 lb of ground Chicken
2 tbsp Hot Sauce (or more if you need an excuse to cry during your lunch break)
dash of chipotle powder
1 tbsp dried parsley
1 tbsp dill weed
2 tbsp minced garlic
¼ cup diced onion
½ cup diced celery
Preheat oven to 375F.
Mix all ingredients thoroughly and put in 1 loaf pan or 2 little loaf pans or a muffin tin.
Bake for 30 minutes.
Let cool and then package up for freezing! Or serve with a nice side of fresh celery
Fresh Cabbage Slaw:
1 tbsp ginger
¼ tsp mustard
1/4 lemon juice
Shred cabbage, carrots and scallions.
Mix all ingredients.
With fork, twirl into four equally sized “nests” to freeze with Buff Loaves.