Creamy Buffalo Chicken Bake
12 oz cooked chicken, or 1-2 cans of chicken
2 oz or 1/2 cup 2% reduced fat cheddar cheese
1/4 cup Siracha or Frank’s Hot Wings Sauce
1/4 cup Light Hidden Valley Ranch Dressing
2 tbsp reduced fat cream cheese
Serve with veggies and crackers
In a small sauce pan, combine Hot Sauce, ranch dressing and cream cheese. Heat over medium high heat, stirring until cream cheese is completely melted. Once melted, pour the sauce mixture over chicken. Then sprinkle with cheddar cheese. Bake for 10 minutes at 350 degrees or until the cheese is melted. Serve with 1 1/2 cups of celery or your favorite veggies.
16 small sweet peppers (about a bag’s worth)
8 string cheese (mozzarella) sticks.
Chop the stem tops off of the peppers as well as 1 slit down the side. Fill each pepper with half of a cheese stick. Broil on high until the cheese is melted and the peppers are slightly charred.
Caesar Chicken Wraps
18 oz cooked chicken or 2 cans of cooked chicken
2 Tbsp Caesar Salad Dressing
1/2 tsp Fresh Ground Black Pepper
1/2 tsp Salt
1/4 tsp oregano
1 Tbsp Olive Oil
8 to 12 Romaine lettuce leaves
1 1/2 Tbsp Grated Reduced Fat Parmesan Cheese – optional
Put all ingredients, except lettuce, in food processor and pulse about eight times, being careful not to chop too finely.
After processing, fill lettuce leaves with 4-6 oz of mixture per leaf. Sprinkle each wrap with 1/2 Tbsp of Parmesan cheese.
Feel free to adjust seasonings to taste.