Buffalo Chicken Wing Dip

Get ready for Football season with this creamy baked buffalo chicken wing dip! This twist on the classic is still full of flavor, and gets a protein boost, from the addition of plain Greek yogurt to the base of the dip.

For a chilled Buffalo Wing dip recipe, check out this recipe I shared with Men’s Journal: https://www.mensjournal.com/food-drink/buffalo-wing-dip/

Buffalo Chicken Wing Dip (Image Source: iStock)

Buffalo Chicken Wing Dip
Serves 8

Ingredients:
4 ounces light cream cheese (room temperature)
1 (12½-ounce) can of chicken, drained
1 cup plain Greek yogurt
1 cup shredded light cheddar cheese
½ cup crumbled blue cheese
¼ cup hot sauce (or more to taste)

Directions:

1. Preheat the oven to 350°F.

2. In a mixing bowl combine all the ingredients and mix together. Transfer the mixture to an 8 x 8-inch baking dish.

3. Bake for 20 to 25 minutes, or until the cheese is bubbly.

Serving suggestion: Serve the dip with sliced carrots, celery sticks, and/or multi-grain tortilla chips.

Nutrition facts (per serving): 150 calories, 8 grams fat, 5 grams saturated fat, 0 grams trans fat, 40 milligrams cholesterol, 450 milligrams sodium, 5 grams carbs, 0 grams fiber, 3 grams sugar, 16 grams protein

Highlight: Spaghetti Squash

Spaghetti Squash (Image Source: iStock)

While fall and winter are typically thought of as squash season, I wanted to highlight this unique squash because I think it is a perfect for summer.

Its unique spaghetti-like texture and light taste profile it makes a delicious side dish or even can be transformed into main dish. Plus, its nutrition benefits including vitamin C, vitamin B6, beta-carotene, and fiber.

Here are some tips and tricks to getting started with spaghetti squash!

Getting started

Carefully cut the squash in half lengthwise. Then scoop out the seeds. Tip: use an ice cream scooper to remove the seeds, it works great!

Roasting

Rub olive oil on each half and place on a baking sheet. Roast at 350 degrees F for 30 to 45 minutes or until tender and lightly browned. Let the squash cool.

Shred it

Once cooled, using a fork, carefully shred the squash into spaghetti-like “noodles”. Top the noodles with your favorite sauce or use in a recipe!

Garlic Parm Spaghetti Squash

A favorite way that I like to prepare roasted spaghetti squash is sautéed with garlic and topped with Parmesan cheese. It goes great as a side dish with many meals and reheats well also, click here for the recipe!

Or try an entree type spaghetti squash, like this Cajun Spaghetti Squash Bake.

Cajun Spaghetti Squash Bake

Spaghetti Squash (Image Source: iStock)

Cajun Spaghetti Squash
Serves 4 to 6

Ingredients:
2 spaghetti squash
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, chopped into small cubes
1 tablespoon olive oil
1 tablespoon + 1 teaspoon Cajun seasoning, divided
½ onion, chopped
2 cloves garlic, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 Roma tomatoes, diced
2 ounces reduced fat cream cheese
3 tablespoons shredded cheddar cheese

Directions:

1. Preheat the oven to 350º F. Cut each spaghetti squash in half lengthwise. Scoop out the seeds. Rub ½ tablespoon of olive oil on each half, roast for 30 to 45 minutes, or until tender. Let the squash cool. Once cooled, shred the spaghetti squash using a fork and reserve the squash shells!

2. Add 1 tablespoon of olive oil to a very large sauté pan or skillet over medium-high heat. Once heated, add the chicken, Cajun seasoning, and sauté for 5 to 7 minutes, flipping the pieces once to brown on all sides. If needed, cook the chicken in batches.

Tip: For a vegetarian version, opt for Quorn Meatless Chicken Pieces.

3. In the same skillet, add the garlic, onion, and bell peppers and sauté for 2 to 3 minutes until softened. Then, add in the diced tomatoes and cream cheese. Stir gently until combined. Take the mixture off the heat and set aside.

4. Add the shredded spaghetti squash to the chicken and vegetable mixture, stir to combine and season with remaining teaspoon of Cajun seasoning. Transfer the mixture to a 9 x 13-inch pan. Top with cheddar cheese.

5. Bake at 350º for 20 minutes until the cheese is melted and edges are slightly crisp.

Nutrition facts (per serving): 200 calories, 8 grams fat, 2 grams saturated fat, 0 grams trans fat, 50 milligrams cholesterol, 675 milligrams sodium, 13 grams carbohydrates, 1 gram fiber, 3 grams sugar, 20 grams protein

Wild Blueberry Chia Jam

I had been seeing a lot of posts about making chia jam and I had to give it a try.  I am so glad that I did! Chia jam is really easy to make and a delicious lower sugar way to enjoy jam. I picked frozen Wild blueberries although you could use a mix of all different types of berries (strawberries, blackberries, raspberries, etc.). 

For more on the wild blueberries, check out Wild Blueberries & Mango Smoothie post!

A tablespoon of jam typically has three times as much sugar as this jam (about 12 grams), each tablespoon of this jam has only 4 grams of sugar. Plus you get some fiber from the chia seeds!

Wild Blueberry Chia Jam

Ingredients:
1/4 cup chia seeds
1/2 cup water
5 cups frozen Wild blueberries
1/3 cup honey

Directions:

1. In a small bowl mix the chia seeds and water. Set aside.

2. In a medium sauce pan combine the frozen Wild blueberries and honey. Heat the berries and honey until the berries are thawed and softened, let the mixture come to a gentle boil. Then lightly mash the berries with a fork or a potato masher.

3. Remove from the heat and stir in the soaked chia seeds. Let the mixture cools and then transfer the mixture or a storage jar or container and refrigerate for at least 4 hours or overnight to thicken.  

Nutrition facts per tablespoon: 20 calories, 0 grams fat, 0 grams trans fat, 0 mg cholesterol, 0 mg sodium, 5 grams carbs, 1 gram fiber, 4 grams sugar, 0 grams protein

Summer Pesto Pizza

Skinny Rules Pesto! 

This delicious pesto takes perfect on top of pizza for a light and delicious dinner or even appetizer. This recipe is from The Skinny Rules (Publisher: Harlequin Non-Fiction, see page 108), it's a recipe from a cousin of mine, Kristine Schoembs. What I love about this recipe is that it is only 45 calories per serving, which is much less from traditional pesto that can be loaded with calories. While the calories in pesto mostly come from healthy fats from nuts and oil, it can be hard to save enough calories in a day for a rich pesto. 

Skinny Rules Pesto

Serves 8 (1 oz servings)

Ingredients:

2 cups fresh basil leaves
1/2 cup veggie or chicken broth
1/4 cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil
2 to 3 garlic cloves

Directions:

Combine all the ingredients in a blender and blend! Store pesto in the refrigerator in an airtight container.

Nutrition facts (per flatbread pizza*): 50 calories, 3 grams fat, 1 gram saturated fat, 0 grams trans fat, <5 milligrams cholesterol, 100 milligrams sodium, 6 grams carbs, 3 grams fiber, 0 grams sugar, 3 grams protein

Photo by luchezar/iStock / Getty Images

SUMMER PESTO FLATBREAD PIZZA

Serves 1 

Ingredients:
Whole grain flatbread of choice (approximately 150 calories)
1/4 cup feta cheese
1 oz Skinny Rules pesto (See recipe above)
Toppings (your pick!): sliced olives, mushrooms, zucchini, olives, arugula, basil leaves, etc. 

Directions:

1. Preheat the oven to 400 degrees F.

2. Place the flatbread on a baking sheet and top with pesto. Spread the pesto evenly around, then top with feta, and toppings of choice.

Bake for 10 minutes, until the cheese is warm and melted. Slice and serve.

Nutrition facts (per flatbread pizza*): 273 calories, 9 grams fat, 5 grams saturated fat, 0 grams trans fat, 30 milligrams cholesterol, 620 milligrams sodium, 39 grams carbs, 22 grams fiber, 2 grams sugar, 12 grams protein

*Nutrition facts based on a Millet & Flax Flatbread (150 calories) and sliced zucchini for a topping, note: the flatbread selected, and the toppings will impact the nutrition fact data. 

Blueberry-Banana Bread

While blueberries are so fresh, what could be better than Blueberry-Banana Bread? This recipe is made with my favorite whole grain flour, whole wheat pastry flour, which keeps the texture nice and light!

Blueberry-Banana Bread

Blueberry-Banana Bread

Serve 16

Ingredients:
2 ripe bananas, mashed
1 stick butter, melted
3/4 cup sugar
2 eggs
2 teaspoons vanilla
2 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries

Directions:

1. Preheat the oven to 350 degrees F. Line a bread pan with parchment paper.

2. In a mixing bowl combine the melted butter, sugar, eggs, and vanilla. Stir together.

3. Stir in the whole wheat pastry flour, baking soda, and salt. Stir well to combine. The mixture will be thick.

4. Fold in the fresh blueberries.

5. Bake for 50 to 60 minutes until the bread is cooked through and the top is golden brown. 

Nutrition Facts (per slice): 160 calories, 6 grams fat, 4 grams saturated fat, 0 grams trans fat, 15 milligrams cholesterol, 130 mg sodium, 25 grams carbohydrates, 2 grams fiber, 12 grams sugar, 3 grams protein

Lentil Bolognese

Lentil Bolognese

Lentil Bolognaise

Serves 6

Ingredients:
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 medium carrot, finely chopped
6 ounces button mushrooms
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
2 cups water
¼ teaspoon sea salt
¼ teaspoon black pepper
8 oz. lean ground beef (at least 90% lean) (or meat substitute)
1 tablespoon tomato paste
1 (14-ounce) can whole tomatoes
1/2 cup dried red lentils
1 pound whole grain spaghetti

Shredded Parmesan cheese, for serving

Directions:

1. In food processor, pulse together garlic, onion, carrot and mushrooms until finely chopped.

2. In a large skillet, add the olive oil and heat over medium heat. Add the finely chopped vegetables, oregano, and red pepper flakes. Then cook together, stirring occasionally, until tender, about 4 to 5 minutes.

OR: In an Instant Pot, add olive oil and choose sauté feature to sauté vegetables.

3. Next add the ground beef (or meat substitute) and cook, breaking up with wooden spoon, until browned, 10 to 12 minutes.

OR: In an Instant Pot, add ground beef to the instant pot.

4. Stir in tomato paste and cook 1 minute. Add tomatoes (and their juices) and once added to the skillet, crush the tomatoes. Then add lentils, 2 cups water, and sea salt and pepper; simmer until lentils are tender, for about 15 to 20 minutes.

OR: In an Instant Pot, add ingredients in this step. Follow Instant Pot instructions to secure lid and then cook under high pressure for 5 to 7 minutes, or until lentils are tender.

5. Meanwhile cook the pasta, per the package instructions. Add the cooked pasta to the skillet (or Instant Pot) and toss to coat with the sauce.

6. Serve topped with shredded Parmesan cheese.

6 Plant-Based Recipe Ideas for the New Year

If the new year has you thinking about what to do better and differently this year - eating more plant-based foods can be a health fulfilling goal to set.

Plant-based foods including fruits, vegetables, beans, whole grains, nuts, seeds, etc. are nutrient-rich and deliver important vitamins, minerals and fiber. Plus eating plant-based doesn’t have to mean giving up meat or animal proteins all together!

Here are some of the most viewed plant-based recipes from my website to give you some inspiration to add-in more plant-based foods to your routine.

Wishing you a happy and healthy year ahead!

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Mango Salad

Mango Salad with Creamy Vinaigrette Dressing

This colorful salad goes well with many dinners and it is full of fresh flavor and gets it’s crunch from omega-3 rich walnuts! Plus it includes my favorite fruit - mango.

Click here for the recipe.

Sweet Potato Black Bean Burgers

Sweet Potato Black Bean Burgers

These savory burgers are so filling and delicious! Plus they freeze great which makes them perfect for a quick meal on busy days.

Click here to view the recipe.

Korean BBQ Cauliflower

Korean BBQ Cauliflower

This dish is so delicious as an appetizer and is full of flavor - inspired from a favorite restaurant in Ottawa.

Click here for the recipe.

Cheesey Veggie Sticks

Cheesey Veggie Sticks

These cauliflower-based veggie sticks are “veggie-like” and such a delicious addition to a meal!

Click here to view the recipe.

Mixed Berry Chia Parfait

Mixed Berry Chia Parfait

A parfait makes a great breakfast, mini-meal, or snack! You can make the parfaits ahead, plus there are endless combinations when you switch up the fruit and added flavors to your preference.

Click here for the recipe.

Taco Stuffed Peppers

Taco Stuffed Peppers

These taco stuffed peppers are a perfect one-dish dinner! Each pepper delivers 15 grams of protein. It would even tasted great paired with a salad as a side dish.

Click here for the recipe.

Veggie Riggies

This creamy pasta dish is a twist on Chicken Riggies, a upstate NY classic dish from the Utica area. During quarantine I started making this dish pretty routinely and just experimented with a vegetarian version, which turned out great!

For a protein source, instead of chicken, I used Quorn, which is a plant-based meat alternative that is rich in protein. In fact one 2 ounce portion of Quorn Meatless Fillets has 9 grams of protein and only 70 calories. What makes Quorn perfect for this dish is that it has a very neutral taste and takes on the flavor of what it is cooked with.

At the grocery store look for Quorn products in the freezer section or the ‘natural food’ freezer section and also consider checking out their chicken patties for a quick dinner, they are tasty cooked up in the air fryer!

Quorn products are reasonably priced as well, one 10 ounce package, which has 4 fillets is only about $5.

Veggie Riggies (Image Source: Molly Morgan)

Veggie Riggies (Image Source: Molly Morgan)

Veggie Riggies

Serves 8

Ingredients:
2 tablespoons olive oil, divided
1 cup red bell pepper, chopped
1 cup sweet onion, chopped
4 hot cherry peppers, sliced thin
4 Quorn Meatless Fillets, cubed
1/2 pound rigatoni, cooked and drained
1 jar roasted garlic pasta sauce
1/2 cup heavy cream
Parmesan cheese

Directions:

1. In a skillet add 1 tablespoon of the olive oil and heat over medium heat. Add the red bell pepper and sweet onion. Sauté for 5 to 7 minutes, until tender. Then add the hot cherry peppers and sauté for one minute more. Remove the vegetables from the skillet and set aside.

2. Add the remaining olive oil and chicken to the skillet, cook for 6 to 8 minutes. Season with sea salt and black pepper, to taste. Add the vegetables back to the skillet with the chicken.

3. Add the pasta sauce and heavy cream*. Simmer for 3 to 4 minutes. Toss the sauce with the cooked rigatoni and serve topped with Parmesan cheese.

   Tip: This dish tastes great reheated too! Just add to a skillet and warm up!
   

   *For a vegan version of this dish, replace the heavy cream with 1/2 cup cashew cream or full fat oat milk.

Raspberry-Cider Kombucha

Raspberry-Cider Kombucha (Image source: Molly Morgan)

Raspberry-Cider Kombucha
Serves 1

Ingredients:
1 cup fresh raspberries
½ cup 100% apple cider
½ cup Health-Ade Pink Lady Apple kombucha (or similar)
4 to 5 ice cubes (optional)

Directions:

1. Combine raspberries and cider in a blender and pulse to gently blend. Stir the berry mixture into the kombucha. If desired, add ice. Serve immediately.

Nutrition Facts (per serving): 140 calories, 1 gram fat, 0 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 0 milligrams sodium, 33 grams carbohydrates, 8 grams fiber, 21 grams sugar, 1 gram protein, 103% vitamin C