Tag Archives: light

Quick Single Serve Buffalo Chicken Salad

16 Apr

In our house, buffalo chicken dip is a frequent guest. With chips, in a fried wonton or on nachos, buff dip can do no wrong. I actually always try to keep the ingredients stocked in the fridge because they are all used in different recipes.

I try to prepare the night before with lunch for work etc. but let’s face it, it doesn’t always work out that way. This morning there were a) no lunch fixins to be found in the fridge and b) I wasn’t in the mood to make a PB sandwich. I had the Perdue shortcut chicken strips in the fridge so I thought buffalo chicken salad has to be a thing, right?

Google to the rescue and it is in fact something people eat on sandwiches!

What you need:

1/2 cup of cubed or shredded chicken (rotisserie chicken would also be delicious for this or any buffalo chicken concoction)

Hot sauce, I had Frank’s

Ranch dressing, any variety

Salt and Pepper

1 scallion, greens only chopped

1 TBS nonfat greek yogurt

Combine all ingredients but the chicken. I eye-balled the dressing, probably about 3 TBS. A quick note about hot sauce, you can add as much or as little hot sauce as you like but if you are making it for someone else, make sure you test it! I would hate to make something for someone without tasting it and hearing later that I burned their tongue off.

We usually have Butterbread in the house so I served it on that.

This recipe could be adjusted to make buffalo chicken dip as well by adding shredded cheese and it’s pretty light because there’s no mayo. For a different type of spice variation, you could also add Sriracha.

Buff Chicken Sandwich

Quick, simple and c’est si yum!


Layered Hummus Dip

3 Jul

In the town where my boyfriend lives, the 3rd of July is a huge deal. Fireworks, fun and of course, food. This year I made a layered hummus dip. It was so quick to make and a lighter alternative to the star-sprinkle stuffed cupcakes or the tortellini pasta salad I made, which I’ll post after it’s been plated.

What you need:

Ok, let’s be real, you could totally make your own hummus from scratch. If I had time and tahini, I would have attempted it but for time sake. I went with Cedar brand.

1 16 0z tub of any hummus variety, I used Cedar Roasted Red Pepper

1 single serving of plain Greek yogurt, I used Oikos by Dannon because it was 10 for $10 at the grocery

1/2 a cucumber chopped into small pieces

1/2 an orange (or red or yellow) pepper, chopped in to small pieces

1 cup of sliced cheery tomatoes

1 garlic clove, minced

1 scallion, green and white, chopped

Salt and Pepper

Layer the hummus on the bottom of the dish. Season Greek yogurt with salt and pepper and garlic. Spread on top of hummus. Toss veggies together with a small amount of extra virgin olive oil and season with salt and pepper. Please note that I was in my boyfriend’s kitchen and had I thought of it I would have brought Zaatar spice or herbs de provence to toss with the veggies. It’s a simple but colorful appetizer. I’m serving it with pita chips. C’est si yum!


Baked Wonton Chips

28 Mar

In a perfect world, whenever I purchase ingredients with a dish in mind, I’ll have time to make it and enjoy it. Then there’s my world, where I bought wonton wrappers to make some sort of fried, stuffed wonton or small egg rolls but have forgotten to buy other ingredients or have eaten the other ingredients, so now I have a package of wonton wrappers.

What do you do with wonton wrappers? I found a recipe from Ellie Kruger in my Food Network Magazine (a subscription gift form one of my friends) where you bake them. I then thought about chips. I love salt and vinegar chips.

You could of course adjust the amount of vinegar and salt etc. Here it is:

10 Wonton Wrappers, cut in half

1 Tsp of Sea Salt

3 Tablespoons of Champagne Vinegar, (I also read an article that suggested using red wine vinegar)

Set the oven to 375 degrees. While the oven preheats, cut the wrappers in half. You can do this one of two ways: 1) Toss evenly in a bag and then lay out on the non-stick sprayed baking sheet and sprinkle with salt 2) Lay out the triangles on a non-stick sprayed baking sheet, brush with champagne vinegar and sprinkle with salt. You could also sprinkle with Parmesan cheese.

Bake for about 10 – 13 minutes. Let cool and enjoy! You could also use them in a nice dip. Here’s a picture of the baked chips not cut.

C’est si Yum!

Quick and Easy Greek Yogurt Dip

20 Jan

I made this fresh and light yogurt dip to go with some pre-made falafel I bought.

All you need:
1 Cup non-fat Greek yogurt, plain, I used Chobani
Salt and Pepper
2 tsp of dry dill
1 tsp of lemon zest

Stir until smooth serve chilled. I think this would go well with veggies or pita chips. C’est si Yum!