Light Buffalo Chicken Dip

Hope you all had a great weekend! I caught up with lots of friends this weekend and then spent today doing lots of food prep and catching up on the Bachelor. I’m so excited for one of my friends who lives out of state to visit this week and bring her new baby girl. I’m planning on serving a bunch of dips and easy appetizers, so today I made one of my favorites, a light version of buffalo chicken dip. Then when my guests arrive, I’ll pop it in the oven and it will be good to go with tortilla chips!

The best part about this dip is there are lots of different ways to customize it based on your preferences. The recipe below combines a few different recipes that friends and family have shared, and it’s super easy, especially if you prep your cooked chicken in the slow cooker. Just throw a couple chicken breasts into your slow cooker on high for 3 1/2-4 hours and it will shred nicely. The key with this recipe is to put the chicken in the buffalo sauce before adding the ingredients. I’ve also included some other ways to make it at the bottom – feel free to make it however you want!

Light Buffalo Chicken Dip Recipe

Ingredients:

  •  2 cups cooked, shredded chicken
  • 1 8 ounce package of reduced-fat cream cheese
  • 1 cup fat free sour cream
  • 1 1/2 cups Frank’s hot sauce
  • 1 cup fat free ranch dressing
  • 1 1/2 cups shredded reduced-fat cheddar cheese
  • 1 teaspoon white wine vinegar

Directions:

  • Heat chicken and hot sauce over stove on medium until chicken is thoroughly soaked.
  • Add cream cheese and stir until melted.
  • Add ranch dressing, sour cream  and shredded cheese. Stir until blended.
  • Pour into square baking dish (optional: add bread crumbs and more shredded cheese).
  • Bake at 350 degrees for at least 20 minutes.
  • Serve with Tostidos or pita chips.

Light Buffalo Chicken Dip Recipe

Variations:

  • Add bread crumbs and/or another cup of cheddar cheese to the top, bake it in the oven for 20 minutes or so on 350 degrees
  • Instead of baking, cook stovetop on low heat for 30 minutes (note: you will need to stir frequently because it begins to bubble when hot)
  • Omit the sour cream and double the cream cheese
  • Add in blue cheese crumbles and/or dressing (I personally prefer ranch!)

Light Buffalo Chicken Dip Recipe

What’s your favorite dip recipe? Share it below!

Layered Three-Olive Tapenade Appetizer Recipe

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BowlTimeSnacks #CollectiveBias

The best part of football season is having a reason to get together with friends and family over delicious food and drinks on a weekly basis. It’s my favorite time to whip up my go-to recipes, such as my three ingredient artichoke dip, but also try out new ones. In advance of this weekend, I tested a new idea, Layered Three-Olive Tapenade with hummus and feta, and it ended up being so delicious!

Layered Three-Olive Tapenade Appetizer Recipe

This recipe came about thanks to my love of olives and hummus. I had been thinking about creating an olive tapenade recipe, but then it dawned on me that I could make it into a bite-sized Mediterranean appetizer. And the best part is that it’s SO easy.

Layered Three-Olive Tapenade Appetizer Recipe

When I say easy, I’m talking lay out the ingredients, throw almost everything in the food processor, pulse a bunch of times, then spread hummus, olive tapenade and feta on a cracker and enjoy.

Layered Three-Olive Tapenade Appetizer Recipe

I don’t have one of those giant food processors, but it worked just fine splitting everything up and throwing in my smaller version. I’ll be the first to admit that the olive tapenade isn’t the most visually pleasing thing, but by using three different olives and roasted red peppers, you at least get a good assortment of colors in there. You can really make this recipe with any olives you happen to have at home – up to you!

Layered Three-Olive Tapenade Appetizer Recipe

Once all of the ingredients are combined, go ahead and start assembling. Honestly, this was easier than I thought it would be. Take your time and you’ll come out with some nice looking appetizers to serve to your guests (or eat yourself… which I did with several).

Layered Three-Olive Tapenade Appetizer Recipe

I love using classic RITZ® crackers as the base of this appetizer because their buttery taste and crunchy texture is the perfect complement to the hummus, olive tapenade and feta. And how cute are these glass bottles of Coca-Cola? Add a fun straw and they’re instantly entertaining-worthy. The 1/2 liter Coca-Cola bottles are also great for guests (we usually opt for Diet Coke, but go with whatever your guests will enjoy!). I picked up the RITZ® crackers and Coca-Cola bottles at my local Stop & Shop (scroll down to see exactly where you can find them).

 

Layered Three-Olive Tapenade Appetizer Recipe

I’m already starting to think of other ways to use this olive tapenade – putting it on top of chicken might be next. But for now, I’ll stick with this deliciousness…

Layered Three-Olive Tapenade Appetizer Recipe

Layered Three-Olive Tapenade Appetizer Recipe

The full recipe is below and can easily be printed out for future reference. You can find more RITZ® crackers recipe inspiration here and more game day inspiration here.

What are your favorite game day appetizers? Let us know in the comments below!

 

Layered Three-Olive Tapenade Appetizer

Ingredients

  • 6.5 oz jar pitted kalamata olives, drained
  • 1 cup pitted green olives
  • 1 cup California olives
  • 1/2 cup roasted red peppers
  • 1 Tbsp capers
  • 6 cloves garlic
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh basil, chopped
  • 1/2 tsp fresh thyme, chopped
  • 1/2 tsp fresh oregano, chopped
  • Salt and black pepper
  • 8 oz original hummus
  • 4 oz feta cheese, crumbled
  • 1 package RITZ® crackers

Instructions

  1. Pour olives, roasted red peppers, capers and garlic into food processor.
  2. Pulse in one second intervals, stopping periodically to scrape sides. Pieces should be approximately 1/8"; avoid over-processing beyond this size.
  3. Add olive oil, lemon juice, herbs, salt and pepper. Pulse a few more times.
  4. Spread hummus onto RITZ® crackers. Top with olive tapenade mixture.
  5. Sprinkle with feta cheese and serve.
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Healthy, Easy Mexican Salad Recipe

I love a good salad, but unless it’s really good, I oftentimes prefer to enjoy my veggies sans lettuce. That might sound weird to some, but it was exactly what inspired me to come up with my latest go-to dinner recipe. That and the fact that I love Mexican food but my standard Taco Tuesday meal was getting old (I think it was one of the very first meals I started making when my husband and I moved in together five years ago).

So the other night, I threw together tomatoes, red onions, avocados, black beans, corn and cilantro, then topped with with a super simple lime vinaigrette to make this Healthy Mexican Salad recipe. I’ve already made it twice, and each time I topped it with taco seasoned ground beef. Next time I plan on adding either shrimp or chicken – you can easily mix it up! Also, feel free to play around withe the proportions. I like to throw in a bit of extra avocado and tomatoes because I just love them so much.

Read on for the recipe and enjoy!

Healthy, Easy Mexican Salad on DailyKaty.com

Ingredients:

  • 10.5 ounces cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 cup cooked corn, drained and rinsed
  • 1 cup black beans, drained and rinsed
  • 2 Tbsp fresh cilantro, chopped
  • 1 lime, juiced (approx. 2 Tbsp)
  • 1 Tbsp olive oil
  • Salt and pepper, as needed
  • 1 pound ground beef or chicken breast with taco seasoning (optional)

Directions:

  • Combine tomatoes, red onion, corn, black beans and cilantro together.
  • Combine lime juice and olive oil together; stir well and pour over salad mixture. Add salt and pepper to taste.
  • Add avocado before serving (note: the lime juice should keep it from browning if you choose to enjoy as leftovers, but adding last will definitely prevent this).
  • Enjoy on its own or top with your favorite seasoned protein, such as ground beef, shrimp or pulled chicken.

Healthy, Easy Mexican Salad on DailyKaty.com

Healthy, Easy Mexican Salad on DailyKaty.com

Healthy, Easy Mexican Salad on DailyKaty.com

Healthy, Easy Mexican Salad on DailyKaty.com

Bruschetta Grilled Chicken {Recipe}

I love fresh tomatoes in pretty much anything, especially when they’re combined with balsamic vinegar in a good bruschetta. With vacations, weddings and general busy schedules that come with summer, we’ve fallen off the healthy eating bandwagon in our house and are making our way back. Grilled chicken can be so boring, so while I was thinking of side dishes to make it more exciting, I remembered I had seen bruschetta-topped chicken while scrolling through Pinterest and decided to make my own version. If you already have a bruschetta recipe, you can use that too!

Bruschetta Grilled Chicken Recipe

Ingredients:

  • 3 large chicken breasts, sliced lengthwise to make thin cutlets (or 6 thin chicken breasts)
  • 5 medium vine ripe tomatoes (or 2 pints cherry tomatoes), diced
  • 1/2 medium red onion, diced
  • 2 tbsp basil, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 oz part-skim mozzarella, sliced
  • 1 tbsp balsamic vinegar
  • Balsamic glaze, as desired
  • Salt and pepper

Directions:

  • Preheat oven to 400 degrees. Heat up grill and spray with non-stick spray.
  • Combine tomatoes, red onion, garlic, garlic, basil, balsamic vinegar and olive oil together, along with some salt and pepper. Set aside in the refrigerator (this can be done up to one day in advance).
  • Season chicken with salt and pepper. Grill until cooked through, approximately 2 minutes on each side, but make sure to not overcook.
  • Place cooked chicken on a baking sheet lined with foil and place slice of mozzarella on top of each. Bake until melted, approximately 6 to 8 minutes.
  • Cover chicken with bruschetta mixture, drizzle with balsamic glaze and enjoy the remaining bruschetta with crispy slices of bread.

Layered Greek Dip {Recipe}

Happy July 4th weekend! We just arrived at our first beach spot of the weekend to spend the day with family in the sunshine. I went on a dip making mission last night and made this one for today. It’s a layered Greek dip that starts with hummus, then has a Greek yogurt mixture in the middle and is topped off with lots of veggies and feta. Full disclosure, it tastes better than it looks – layered dips are hard to photograph. This dip is also super easy, so if you need a last-minute appetizer, this is a good option. Full recipe below – hope everyone has a great long weekend!

Layered Greek Dip Recipe on DailyKaty.com

Ingredients:

  • 8 oz hummus
  • 1  1/2 cup non-fat Greek yogurt
  • 6 oz whipped cream cheese
  • 1 clove minced garlic
  • 1 1/2 tsp fresh dill
  • Juice of 1 lemon
  • Pinch kosher salt
  • Pinch ground black pepper
  • 3 tbsp minced red onion
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • 1 cup diced roasted red peppers
  • 1/4 cup crumbled feta cheese
  • 1/4 cup sliced Kalamata olives

Directions:

  • Mix together the Greek yogurt, cream cheese, garlic, dill, lemon juice, salt and pepper. Set aside.
  • Spread the hummus across the bottom of  a 8″ x 8″ or 11″ x 7″ glass dish.
  • Add the Greek yogurt mixture on top of the hummus.
  • Top with the veggies – red onion, cucumber, tomatoes, roasted red peppers – and end with olives and feta.
  • Serve with pita chips, tortilla chips or whatever you’d like!

Layered Greek Dip Recipe on DailyKaty.com

Layered Greek Dip Recipe on DailyKaty.com

Layered Greek Dip Recipe on DailyKaty.com

Pesto Pasta, Chicken Sausage & Brussels Sprouts {Recipe}

I’ve been loving brussels sprouts lately and today I’m sharing a new favorite recipe that combines them with pesto, pasta and chicken sausage, which I found on Gimme Some Oven and made a few tiny tweaks to. This is definitely something I’ll be making again this summer – I love that it’s a pasta dish but also incorporates a veggie and has chicken sausage to keep it on the healthier side. Next time I’m going to try it with homemade pesto – just didn’t have the time or ingredients this time. Enjoy!

6.19.15-PestoSausage

Ingredients:

  • 1 lb brussels sprouts, ends trimmed, outer leaves removed, sliced in half
  • 3 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 lb whole wheat orecchiette (or pasta of your choice)
  • 4 Italian chicken sausage links, sliced into 1/8″ thick coins
  • 5 cloves garlic, peeled and thinly sliced
  • 2/3 cup pesto
  • Red pepper flakes, as desired
  • Parmesan cheese, for serving

Directions:

  • Preheat oven to 400 degrees F. Combine brussels sprouts, 2 Tbsp. olive oil, salt and pepper in a large bowl.
  • Cover a baking sheet with aluminum foil and arrange brussels sprouts on it. Cook for about 20-30 minutes, stirring a few times, until they are crispy on the outside and cooked on the inside. Start boiling water for pasta. Take the brussels sprouts out of the oven when done and set aside.
  • Heat the remaining olive oil in a pan over medium-high heat. Add the sausage and cook, stirring and turning occasionally, until they start to brown. Add the garlic and cook for another 1-2 minutes.
  • Cook the pasta according to the package directions. Once the pasta is cooked, drain the water (reserve a bit of pasta water), and then combine the pasta, pesto, cooked sausage and garlic, and brussels sprouts. If you need extra moisture, add some reserved pasta water.
  • Serve with freshly-grated Parmesan cheese.

PestoSausago (10 of 11)

PestoSausago (7 of 11)

PestoSausago (3 of 11)
What are your favorite brussels sprouts recipes? Let us know in the comments below!

Balsamic Brussels Sprouts & Shallots Recipe

Once the snow melts and it’s finally nice enough to be outside, we do lots of grilling for dinner. And by we, I mean my husband does. On those nights, I’m in charge of the veggie side and sometimes a starch, but lately we’ve been trying to keep things healthier without the starch (let’s face it, brown rice just isn’t good). While I love an easy steamed broccoli, I try and mix it up with new sides, which I usually find on Pinterest and other blogs I read. So the other day I bought some brussels sprouts and went on the hunt for a new recipe, which led me to this recipe from Skinnytaste. If you haven’t tried her recipes yet, you’re missing out. This will definitely be one of our new go-to veggie sides – enjoy!

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Ingredients

  • 2 tbsp olive oil
  • 1 lb brussels sprouts
  • 3 shallots
  • salt and black pepper to taste
  • 1 tbsp balsamic glaze

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Directions:

  • Preheat oven to 425°F. Trim and halve brussel sprouts. Peel shallots and cut into thick wedges (I quartered them).
  • Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, brussels sprouts and shallots in one layer. (If you don’t have this type of pan, you can transfer to a baking sheet when it comes time to bake in the oven.)
  • Let the brussels sprouts and shallots cook undisturbed for about 3 minutes until they start to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over.
  • Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente.
  • Drizzle with balsamic glaze, toss and serve.

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Balsamic Brussels Sprouts Recipe on DailyKaty.com

 

What are your favorite veggie side recipes? Let us know in the comments below!

Chicken Fajita Stuffed Pepper Recipe

I love Cinco de Mayo, mainly because I love Mexican food, along with the occasional skinny and/or fruity margarita. My husband and I went to our favorite local Mexican restaurant for some food and margs on Sunday, but on actual Cinco de Mayo, I tried out a new recipe from Cooking Classy, Chicken Fajita Stuffed Peppers.

I made a few tweaks but basically stuck to the original recipe. After making it, I realized that I had essentially made exactly what I order when I get a burrito bowl for take-out Mexican: chicken, fajita veggies, black beans, corn, pico de gallo, brown rice, guac, cheese and sour cream (only the peppers were the “bowl” in this case). So with that said… feel free to play around with the recipe to include your favorite Mexican ingredients!

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Ingredients

  • 3/4 cup dry brown rice (2 cups cooked)
  • 5 red, yellow, orange or green bell peppers
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 2 cloves garlic, minced
  • 2 Tbsp canola oil, divided
  • 1 lb chicken, diced into 3/4-inch pieces
  • 2 Tbsp Mexican chili powder (or combo of chili powder, ground cumin and a little paprika)
  • Salt and ground black pepper
  • 1 (10 oz) can tomatoes with green chiles
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned corn, drained and rinsed
  • 3 Tbsp fresh cilantro, plus more for garnish
  • 1 Tbsp fresh lime juice
  • 2/3 cup shredded monterey jack cheese
  • Sour cream
  • Guacamole (I used the guac my grocery store makes, but here is my homemade guac recipe)
  • Jalapenos, seeded and chopped (optional, depends on how hot you want it!)
  • Mexican style hot sauce (such as Tapatio or Cholula, optional)

Directions

  • Cook brown rice as directed on packaging. While that cooks, preheat oven to 375 degrees and start cooking the filling and boiling the peppers.
  • Boil water in a large pot of water. Slice peppers in half, top to bottom, remove seeds, then immerse them in the boiling water for 4-5 minutes (until tender). Drain and place in baking pans with insides facing up.
  • In a deep skillet or non-stick pan, hear 1 Tbsp oil, add onions and saute for about 5 minutes. Add garlic and saute about 30 seconds more, then move the mixture to a bowl.
  • Add the remaining 1 Tbsp oil to the skillet, add chicken and cover it with 1 Tbsp of the Mexican chili powder and season with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes. Remove from the skillet and chop the chicken into smaller pieces.
  • Reduce heat to medium-low, put the chicken back in the skillet and add in the tomatoes, onion/garlic mixture, black beans, corn, cooked brown rice, remaining chili powder, cilantro, lime juice and season with salt and pepper. Optional: mix in cheese if you would like the mixture to stick together more in the pepper (or if you simply want it to be cheesier!). Cook until the mixture is heated through.
  • Fill each pepper half with the mixture (pack it tight enough so it stays put but isn’t overflowing into the baking sheet). Pour water into the bottom of the baking dishes (about 1/8-inch, avoid getting any in the peppers).
  • over baking dishes with foil and bake 30 – 35 minutes, until peppers are soft. Remove from oven, top each pepper with cheese then return to oven to bake until cheese has melted (about 3 minutes).
  • Serve warm topped with more cilantro, sour cream, guacamole and hot sauce if desired.

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

 

What are your favorite Mexican recipes? Let us know in the comments below!

 

Healthy Mini Quiches {Recipe}

I was feeling a little bored with my daily english muffing with peanut butter breakfast, so I decided to play around with new breakfast ideas. The key with weekday breakfast for me is that it needs to be easy because I eat it at my desk as I start up my work day. As a result, my go-to breakfast is now mini quiches, a recipe from Skinnytaste, with a few small changes I made.

Healthy Mini Quiches - DailyKaty.com

Not only are these delicious, but my husband got lots of give-me-that-recipe comments when he brought them to work! And you can substitute the broccoli and ham for whatever you happen to have in your fridge – spinach, onions,  mushrooms and more.

Check out the recipe below and let me know what you think! This recipe makes 12 omelette muffins.

Healthy Mini Quiches - DailyKaty.com

Ingredients:

  • 5 cups broccoli florets
  • 4 oz (5 slices) Jones Dairy Farm Sliced Ham (or any sliced ham)
  • 6 whole large eggs
  • 1 1/2 cups egg whites
  • 1/2 cup reduced fat shredded cheddar
  • 1/2 cup grated pecorino romano
  • salt and pepper
  • cooking spray

Directions:

  • Preheat oven to 350 degrees. Steam broccoli for 6-7 minutes.
  • Chop up broccoli into small pieces. Add salt and pepper.
  • Chop up 4 pieces of ham into small cubes. Mix together with the broccoli.
  • Spay non-stick cupcake/muffin tins with cooking spray (recipe is for 12 omelette muffins).
  • Distribute broccoli and ham mixture evenly between the 12 tins.
  • Beat egg whites, eggs, grated cheese, salt and pepper in a 1 quart measuring cup with spout (or medium bowl – the measuring cup just makes it easy to pour).
  • Pour the egg mixture into the tins over the broccoli and ham until they’re a little more than 3/4 full (it’s ok if the broccoli/ham are above the height of the tins, as long as the eggs aren’t to the top).
  • Top with grated pecorino romano and and bake until cooked, approximately 20 minutes.
  • Serve right away. Once cooled, put leftovers in a ziplock bag or tupperware and store in the refrigerator. Heat up in the microwave for about 1 1/2 minutes and enjoy during the week.

Healthy Mini Quiches - DailyKaty.com

Easiest Mexican Layer Dip for Game Day {Recipe}

The Patriots are officially in the Super Bowl so it’s time to start preparing for my favorite Sunday of football and commercial watching and eating a million appetizers. While I usually use game days to try out new recipes, I have a few go-to dips that I make over and over again. Today I’m sharing my super easy Mexican Layer Dip. The best thing about it is that there are a few main ingredients, but after that, you can customize it however you want (I tend to go for lots of layers!).

Check out the recipe below – and note that taking a good photo of this dip was nearly impossible, so just know that it tastes far better than it looks… Enjoy!

Easy Mexican Dip - recipe on DailyKaty.com

Ingredients:

Dip Ingredients

  • 8 0z cream cheese (I usually go for whipped because it’s easier to spread, and because I love cream cheese, I use a little more than 8 oz)
  • Taco seasoning (I love the seasoning from Trader Joe’s, but you can use any)
  • 1 16 oz can refried beans (I use a little more than 3/4 of the can)
  • 1 16 oz jar salsa (I use medium or hot)
  • 1 1/2 cups shredded sharp cheddar cheese

Optional Toppings

  • 1 tomato, chopped
  • 1/2 red onion, diced
  • 1/4 cup sliced jalapenos (more or less depending on how hot you want it)
  • 2.25 oz can chopped or sliced black olives

Directions:

  • Preheat oven to 350 degrees.
  • Mix cream cheese with taco seasoning. Spread along bottom of an 8 x 12″ baking dish.
  • Spread refried beans on top of the cream cheese mixture.
  • Spread salsa on top of the refried beans layer.
  • Sprinkle cheese on top of the salsa layer.
  • Bake for 18-20 minutes on 350 degrees.
  • Finish with any or all of the option toppings.
  • Serve with tortilla chips and enjoy!

What are your favorite game day dip recipes? Let us know in the comments below!