Buffalo Cauliflower with Coconut/Ranch Dip
Ingredients: Buffalo Hot sauce ( I use Wegmans Buffalo Sauce) Sea Salt Garlic Powder Cauliflower florets (chopped) Total Time: 30 minutes Directions: Preheat oven to 400-450. Line a baking sheet with foil and grease with non-stick spray or olive oil In a bowl, mix all ingredients and toss together the cauli florets/pieces + salt and garlic powder+Hot sauce. Coat the cauliflower florets in then transfer and place onto baking sheet. Make sure all florets are coated. Bake for 20 to 25 minutes until crispy and slightly golden. For the Dressing, I like to use Primal Kitchen Ranch dressing or Daiya Brand or make my own using
Healthy Buffalo Chicken Dip!
Prep Time10 minutes Cook Time25 minutes Total Time35 minutes Calories213kcal
Ingredients 2 cups cooked, shredded chicken ( I boil my chicken first) ½ cup blue cheese OPTIONAL, can sub any cheese in here i.e goat cheese great alternative as well ½ cup Frank’s Red Hot 1 cup nonfat greek yogurt ½ cup small curd cottage cheese 1 cup shredded cheddar cheese or Daiya cheddar shreds for less dairy
Oven Instructions: Preheat oven to 350. In a bowl mix all ingredients until thoroughly combined. Pour dip batter into a glass 8x8 pan (top with extra cheese if desired!) + bake at 350 for 25 mins. Serve with chips (I love Siete chips) or veggies of choice like carrots/celery.
Instant Pot Instructions Place chicken breasts in instant pot base. Cover with hot sauce Set to pressure cook for 14 minutes. Make sure your pot is set to sealing, not venting. The pot will take 3-4 minutes to come to pressure. Allow it to cook and naturally release for 10 minutes. (You can also quick release if you're in a hurry!) Shred chicken with a hand mixer in the pot, or remove from the pot, shred with forks, and return back to the pot. Stir in cheese, yogurt, and cottage cheese, tossing until warm. Bake in a 400 degree oven for 10 minutes until cheese has melted.
Sweet and Sour Sesame Meatballs
Ingredients: 1 Egg
1 package Extra Lean Ground Chicken /Ground Turkey Cilantro (chopped)
Low Sodium Soy Sauce
1/4 cup melted brown Sugar
Lime (juice and zest)
2 TBSP Honey Sesame seeds and Sesame Oil
Time: 35 minutes
Preheat the oven to 400oF and line a baking sheet with parchment paper. In a large bowl, add the egg and beat with a fork. To the same bowl, add the chicken, cilantro, soy sauce, sesame oi, lime juice and zest and mix well. Roll the chicken mixture into balls slightly bigger than a golf ball. Place them on the baking sheet and bake for 18 to 20 minutes. Sprinkle with drizzle honey and sesame seeds. Remove, serve and enjoy! Refrigerate in an airtight container for up to three days. One serving is equal to five chicken meatballs. Serve with a teriyaki sauce or dipping sauce of choice.
Instructions In a baking dish dump contents Ricotta tub into dish. Mix ricotta with Italian seasoning and desires spices such as garlic spice. Top with Mozz slices, Pour Sauce on Top. Top sauce with desired Pizza toppings and basil. Feel free to top sauce with more shredded cheese such as shredded cheddar or moe mozz. Bake at 425 for 10-15 minutes, or until cheese has melted. Serve with your favorite dippers!
1 package lean ground beef 1/4 cup cheddar cheese 1 tub salsa or pico de gallo is preferred 1 cup cooked lentils (can sub black beans or beans of choice or leave out altogether) 4 cups organic corn chips or josephs lavash pita Fresh cilantro, for garnish Sour cream Taco seasoning packet
Make lean ground beef in stove. Cook with 1 taco seasoning packet. Once fully cooked. set off to side. Mix in cooked lentils. Before serving, make sure they are warm (reheat them if made in advance). Place chips or cut up josephs lavash sprayed with pan spray on baking sheet. Spread meat mixture and salsa/pico de gallo on top. Sprinkle cheese. Bake at 350 for 10 minutes or until cheese is melted and lavash is crisp To serve, place the chips on a plate. Top with sour cream and cilantro garnish.