So I’ve been MIA the past 2 weeks…oops. I’ve been super busy, so when I actually got the chance to sit down, I mostly just watched TV and relaxed. Lazy I know, but it felt good. We have had super fun weekends the past two. We went to Niagara Falls with our friends Maria and Rob which was of course a great time! This is us before we boarded the Maid of the Mist and got a close up view of the falls which was so awesome!
This past weekend, we went to Huntingdon, PA to hang out with a few friends from college. It is always great to see them, eat, and just spend time together. This time we went on two hikes, one up a mountain over 1,000 steps (literal rock ledge steps) and my calves are most definitely feeling it.
Now it’s back to a normal week, except it is getting to be more and more like summer everyday which makes me very happy.
There are so many recipes for Buffalo Chicken Dip, so I wanted to see what I could come up with that would be healthier, but still have that spicy/creamy taste. This is just the ticket!
6 oz fat free plain Greek yogurt
1 tbsp hot sauce (or more to taste)
2-4 chicken breasts
2 c cooked cauliflower (optional)
2 tsp ranch seasoning mix
Grill chicken breasts sprinkled 1 tsp ranch seasoning mix (recipe below). I used my George Foreman. Shred Chicken, or cut into small pieces.
You can use 4 chicken breasts, or for something a bit lighter use 2 chicken breasts and 2 c cooked cauliflower cut into small pieces.
In a medium saucepan, add Greek yogurt, hot sauce, ranch seasoning mix, and chicken (or chicken and cauliflower mix) and heat until hot and everything is mixed together.
Serve immediately, as a dip, in a Sandwich, or on top of salad. The possibilities are endless.
Ranch Seasoning Mix
1 tsp dried parsley
3/4 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp dried thyme