Skinny Buffalo Chicken Dip

Skinny Buffalo Chicken Dip

Total Time: 40 min.
Prep Time: 10 min.
Cooking Time: 30 min.
Yield: 8 servings, about ½ cup dip and ½ cup veggies each

Ingredients:
2 oz. Neufchatel cheese, softened
1½ cups reduced fat (2%) plain Greek yogurt
¾ cup shredded part-skim Mozzarella cheese
⅓ cup cayenne pepper hot sauce
¼ cup crumbled blue cheese
1½ cups shredded cooked chicken
Nonstick cooking spray
4 cupsvraw vegetables (like celery sticks, carrots sticks, jicama sticks, cherry tomatoes, and cucumber slices)

Preparation:
1. Preheat oven to 350º F.
2. Combine Neufchatel cheese, yogurt, mozzarella cheese, hot sauce, blue cheese, and chicken in a medium bowl; mix well.
3. Place in a 1½-quart baking dish that is lightly coated with spray. Bake for 25 to 30 minutes, or until cheese is melted and edges begin to slightly brown.
4. Serve immediately with raw vegetables for dipping.

{{{21 Day Fix portions: 1/2 green, 1/2 red, and 1/2 blue}}}

Cauliflower Poppers

Ingredients

1 spray(s) cooking spray

1 head(s) (medium) uncooked cauliflower

1/2 teaspoon ground cumin

1/2 teaspoon chili powder, or more to taste

1/2 teaspoon table salt

1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.

2. Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat.

3. Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

7 Summer Salads

When the temperature rises, the last thing anyone wants to do is stand over a hot stove to cook dinner. Summer salads to the rescue! Here are enough salad recipes to keep your menu fresh all week. Seasonal ingredients are the stars of these gorgeous, no-cook meals that can be prepared in minutes. If you are lucky enough to have a local farmer’s market, take advantage of the abundance of extra-flavorful produce that is at available right now.

Sliced Peach and Heirloom Tomato Salad

If you’ve never tried ripe summer peaches and tomatoes together, you’re in for a treat! These two ingredients make a perfect sweet and savory pair. In this recipe, they get extra zing from feta cheese and fresh mint. Heirloom tomatoes can be found in a variety of colors, from yellow and green to deep purple! Choose a mixture of colors for an even more appealing plate. Get the recipe.

Spinach and Berry Salad with Strawberry Vinaigrette

Sweet blueberries and strawberries make this salad burst with summer flavor, while orange bell pepper and almonds give it a satisfying crunch. A tangy homemade vinaigrette makes it taste gourmet! Get the recipe.

Greek Salad

Our version of a Greek salad has everything we love about this classic dish—refreshing tomato and cucumber, crunchy bell pepper, olives, and feta—and is low in fat and calories!

Grilled Chicken Caesar Salad

Have your croutons and eat them too with this lighter version of Caesar salad that’s high in protein but low in calories. Pair it with our creamy lemon Caesar dressing and use leftover cooked chicken to make this meal in minutes. Get the recipe.

Arugula Salad with Peaches and Mozzarella

This recipe is one of my favorite ways to eat the sweet, juicy peaches that are filling the farmers markets right now. Slice them and toss with some peppery arugula, fresh mozzarella, and a drizzling of good balsamic vinegar. Not all balsamic vinegar is created equal, aged balsamic has a sweeter, more complex flavor that makes this salad sing. Get the recipe.

Blackberry Spinach Salad

Blackberries have one of the highest antioxidant levels of all fruits, and their seeds are packed with fiber.  We’re used to seeing them in oatmeal and baked goods, but did you ever think to add them to a salad? Get the recipe.

Spinach and Avocado Salad

We love sweet and tart dried cranberries paired with creamy avocado in this delicious salad. Poppy seeds give it extra texture and peppery flavor. Get the recipe.

What are your favorite summer salads?

Summer Skillet Meal

You gotta love a meal that only dirties one dish! And this meal is full of flavor with fresh summer veggies. It's one the whole family can love!

Ingredients:

• 1 lb small red potatoes, quartered
• 2 tsp olive oil or coconut oil
• 1/2 tsp garlic powder
• 1 tsp Himalayan salt, freshly cracked black pepper
• 14 oz chicken or turkey sausage, sliced 3/4″ thick
• 1 large red onion, sliced
• 4-5 cloves garlic, smashed
• 1/2 orange bell pepper, diced 1-inch squares
• 1/2 yellow bell pepper, diced 1-inch squares
• 1 red bell pepper, diced 1-inch squares
• 2 tbsp finely minced fresh rosemary
• 1 zucchini, quartered and sliced 1/2 inch thick

Directions:

1. In a large, non-stick skillet with deep sides and a cover, add the potatoes and oil over high heat. Season with salt, pepper, and garlic powder, and toss the potatoes around in the oil and seasonings. Once it starts to sizzle, cover the pan and reduce the heat to low for 25 minutes, flipping the potatoes occasionally so they brown easily. Once tender, remove to a plate or bowl.
2. Add the sliced sausage to the pan and cook for about 10 minutes on medium-low heat, browning on all sides. Remove to the same plate or bowl with the potatoes.
3. Add the peppers, onions, garlic, and rosemary to the pan and season with a good pinch of salt and pepper. Cook for about 7-8 minutes, stirring occasionally, until the peppers and onions are lightly browned.
4. Add the zucchini and cook for an additional 5 minutes.
5. Add the potatoes and sausage to the pan, cover, and cook for a final 5 minutes. Taste for seasoning and serve!