Favorite February Recipes!
If you ask us, dip is a must and it doesn’t have to be time consuming. It will leave your family or guests coming back for more and staying around the table for conversation. A favorite dip we produced over the holidays is coming back due to popular demand. This dip goes great with any vegetable or cracker! Try sliced peppers, pea pods, carrots, whole wheat crackers, etc. Typically buffalo dishes are made with blue cheese, but feta cheese is a great substitute if needed. Better save this goodie. If you make this dip or any of our meals, take a minute to snap a photo and hashtag us #mindfulmenu or @mindfulmenu . We appreciate your support!
Skinny Chicken Buffalo Dip
4 ounces neufchatel (1/3 less fat) cream cheese, softened
1 cup plain nonfat Greek yogurt
1/2 cup buffalo wing sauce
2 green onions, thinly sliced
1 tablespoon ranch seasoning packet (try spicy)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup shredded part skim mozzarella cheese,
1/3 cup crumbled blue cheese OR feta, divided
2 cups cooked chicken breast, shredded
Carrots, celery, and crackers for serving
Preheat oven to 350 degrees and spray an 8x8 baking dish or 9 inch cast iron skillet with cooking spray.
In a large bowl whisk together the 4 ounces neufchatel (1/3 less fat) cream cheese, softened, 1 cup plain nonfat Greek yogurt, 1/2 cup buffalo wing sauce, 1 tablespoon ranch seasoning, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder.
Fold in the 2 green onions, thinly sliced, 2 cups cooked chicken breast, shredded, 1/2 cup shredded mozzarella cheese, and 2 tablespoons of the blue cheese OR feta cheese.
Pour the mixture into the prepared baking dish or cast iron skillet and top with the remaining 1/2 cup of shredded mozzarella.
Bake for 30 minutes or until bubbly and golden on top.
Remove from the oven and top with the remaining blue cheese crumbles and more green onions if desired.
Serve immediately with carrots, celery, or crackers.
Here’s another great recipe to share with your party guests!
Chicken Parmesan Cups
1 lb boneless, skinless chicken breasts
2 cups marinara sauce no sugar added, plus more for serving
1 package Wonton roll wrappers (find them in the refrigerated section of the produce dept)
2 cups baby spinach
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Bake chicken in 400 degree oven for 25 to 30 minutes until completely cooked through.Keep oven on at 400 degrees.
Cool meat before shredding with two forks.
Put the chicken in a medium bowl and pour the marinara over it, stirring to coat the chicken with sauce.
Spray a 12 deep muffin tin with cooking spray. Push one egg roll wrapper into each muffin space.
Layer each with a few leaves of spinach, then chicken, followed by mozzarella and Parmesan.
Repeat with remaining wraps.
Serve with additional warmed marinara sauce for dipping.