If you know Ashton, you know that he loves buffalo chicken dip. The rich, cheesy, spicy concoction that most people eat as an appetizer during football season was once a staple at the Jarrell house. We would eat it directly from the spoon, sans crackers. We couldn’t get enough of it! When my recovery and my health became important to me, I thought I’d have to give up everything “good”. I have learned that it is imperative to include some of our much-loved favorites into our new, healthier diet. Quality of life is important! I have enjoyed making healthy versions of our old favorites. Without further adieu, I bring you buffalo chicken in three different ways….
I began by throwing a couple of chicken breasts in our small crockpot before work this morning. And literally, I just threw it in there while juggling breakfast and unloading the dishwasher. I didn’t even season it or add water. I have found if I start dinner early, I am less likely to get lazy when I get home. Once I have started cooking something, I am obligated to finish cooking, right?
Before dinner (obviously), I shredded it and threw it into the skillet with a little olive oil.
I then added buffalo sauce. I realize that buffalo sauce is not exactly natural. I did try to find one with the fewest ingredients possible. Even though I don’t eat naturally all of the time, I have drastically cut down on the amount of processed foods I do eat. I added celery and a little celery seed. I stirred until it was heated.
Ashton and I rarely eat exactly the same thing. I prefer vegetables. He prefers meat. Whenever possible, we create our own versions of the same meal. Ashton made a wrap (or three or four) by placing his buffalo chicken on a lettuce leaf . He added blue cheese and blue cheese dressing.
Wanting more vegetables, I made a salad. I began by shredding lettuce and adding additional celery and shredded carrots. I added a little buffalo chicken and sprinkled reduced fat blue cheese on top. No dressing was needed on my salad!
Another option? Appetizer wraps. I made a smaller version of Ashton’s large wrap. Too cute!
The conclusion? Ashton loved it! We didn’t miss all of the cheese and extra calories. We both liked that it was a lighter, summertime dish. It’s a keeper! The only thing missing was a glass of Chardonnay. I love Chardonnay with spicy food!
Ingredients: (Unless I am baking I never measure. It’s my “art teacher thinking”.)
2 chicken breasts, cooked and shredded
buffalo sauce to taste (I used Franks)
carrots, sliced (optional)
reduced fat blue cheese, crumbled
Himalayan sea salt, cracked pepper
Cook the chicken breasts. ( I cooked my chicken in the crock pot on low, for 6 hours). Shred the chicken and put it in a skillet with a little olive oil. Add buffalo sauce to taste. Add celery, to taste. Add a sprinkle of celery seeds. Heat the ingredients in the skillet until they are warm. The celery should still be crisp. Add a dash of salt (I prefer the Himalayan sea salt) and cracked pepper. Place the warm mixture on a lettuce leaf or bed of lettuce. Add blue cheese and optional carrots and blue cheese dressing. Enjoy!
Have you tried making healthier versions of your favorite food? Did you feel satisfied eating the healthier version?