Sandy's Creamy Buffalo Chicken Bake

This has become a regular and a favorite recipe in our house. The chicken bake with the buffalo sauce is creamy, hot and spicy. I have had tons of people ask me for the recipe. I usually serve it on a bed of broccoli. The sauce is really a good compliment to the broccoli and gives the old veggies a little kick. I hope everyone enjoys this recipe as much as me and I encourage you go to over to www.lighterrecipes.com and check out the rest of Sandy's wonderful recipes!!! Thanks Sandy for another wonderful mainstay recipe in my house!!!

Creamy Buffalo Chicken Bake

(Aka Buffalo Chicken Dip)

www.lighterrecipes.blogspot.com

Slightly adapted from Melissa Aka Want2BeThin789

Ingredients:

13-14 oz raw, boneless, skinless chicken breasts - yields 9 oz cooked (1 1/2 Lean)

2 oz or 1/2 cup 2% reduced fat cheddar cheese (1/2 Lean)

1/4 cup Frank's Hot Wings Sauce (4 Condiments)

1/4 cup Light Hidden Valley Ranch Dressing  (2 Healthy Fats)

2 tbsp reduced fat cream cheese (2 Condiments)

6 Servings of Veggies (6 Greens)

Directions:

 Preheat oven to 350 degrees. Bake chicken breasts for 30-35 minutes or until cooked. Remove chicken breasts from pan and chop the chicken into small pieces. Place chicken inside of a baking dish. Set aside.

In a small sauce pan, combine Frank's Hot Wings Sauce, ranch dressing and cream cheese. Heat over medium high heat, stirring until cream cheese is completely melted. Once melted, pour the sauce mixture over chicken. Then sprinkle with cheddar cheese. Bake for an additional 10 minutes or until the cheese is melted. Serve with 1 1/2 cups of celery or your favorite veggies for a complete lean and green meal.

2 Servings with 1 Complete Lean and Green, 3 Condiments and 1 Healthy Fat per serving

*Note: You can use 1/4 cup fat free ranch dressing and treat it as 2 condiments. Then use 2 tbsp of regular cream cheese as your two healthy fats.

Sandy's Shrimp Scampi and Zucchini Ribbons

I have been looking forward to having this recipe for weeks now, but each and every time I put it on my menu there are no zucchini to be found at my grocery store. It was 3 weeks of a zucchini shortage around here. Finally, I put it on the menu yet again and yippee the store had zucchinis!!!! This was wonderful, but I knew I was gonna love it, because it combined my two favorite things Shrimp and Zuccchini Ribbons. Sandy's blog doesn't disappoint yet again. Here website http://www.lighterrecipes.com of tons of wonderful recipes. If you haven't yet please go check it out!! I hope every enjoys this recipe as much I me and the hubby did!! The greatest part one pan to clean up! Enjoy!!!

Sandy's

Shrimp Scampi and Zucchini Ribbons

Ingredients:

8 oz shrimp, cooked, deveined, tails off - should cook down to 7 oz (1 Lean)

2-3 medium zucchinis or 270 grams (3 Greens)

1 tbsp light butter (1 Healthy Fat)

2 wedges light garlic and herb laughing cow cheese (1 Healthy Fat)

1/4 cup low sodium chicken broth (1/4 Condiment)

1 clove garlic, minced (1 Condiment)

1 tsp lemon (1/2 Condiment)

1/8 tsp salt  - optional (1/2 Condiment)

Dash or 1/16 tsp of pepper (1/8 Condiment)

1/2 tsp Parsley Flakes  (1/6 Condiment)

Directions:

Peel the zucchini with a potato peeler until you reach the core with the seeds. The seeds will make it mushy so try not to include them. (save the core for your salads or another use). I find that the best way is to weigh the zucchinis to get the best measurement. I peeled the zucchinis and weighed them until it reached 270 grams which is 3 servings of cooked zucchini. I find that when I use 3 servings of the cooked weight from the Vegetable Weight Conversion Chart, it comes pretty close to 1 1/2 cups after it is cooked. If you just measure 1 1/2 cups of  raw veggies, the veggies will shrink when cooked and you actually are cheating yourself.  Set aside.

Heat the butter in a skillet over medium high heat. Add the garlic, parsley, lemon juice, chicken broth, laughing cow cheese, salt, and pepper. Bring to a boil, lower heat and simmer for 3 minutes. Add zucchini ribbons and cook stirring frequently just until the zucchini is about to get soft about 2-3 minutes. Toss in shrimp and heat until warm. Serve. This sounds kind of strange but what I do is take the shrimp out and weigh them to see how much they shrunk and to make sure I am getting 7 oz. Mine shrunk to about 5.25 oz (3/4 Lean) so I added 1 oz of Sargento 2% Italian Cheese Blend (4.5 grams of fat) on top of my dish. I didn't have 8 oz of shrimp but only 6 oz so that is why I had less too. The cheese really completed my meal! Top with cheese if necessary. Enjoy!

1 Lean and Green Meal with 2.54 Condiments and 2 Healthy Fats