Friday, August 31, 2012

Buffalo Chicken Dip

Whether you are celebrating the beginning of college football season and tailgating or celebrating Labor Day, this yummy appetizer will be sure to please!  To save time, you can use a rotisserie chicken from the grocery store.  


2 cups cooked shredded chicken
2 packages reduced-fat cream cheese

1 cup 2% cheese
1⁄4 cup olive oil
1⁄4 cup apple wine vinegar
1 tbsp Creole spice blend
1⁄2 chopped small white onion 

1 tbsp Splenda Brown Sugar

Pre-heat oven to 350. Whisk together olive oil, apple vinegar, Creole spice blend, onion and brown sugar. In a medium bowl mix together shredded chicken and oil and vinegar. Next, spread the cream cheese on the bottom of an 8x10 baking dish. Spread the chicken mixture evenly over the cream cheese. Sprinkle the cheese on top. Bake for 15-20 minutes or until hot and bubbly.
Serve with Reduced fat Wheat Thins or Triscuits. 

Tuesday, August 14, 2012

Back to School Breakfast

We always hear that breakfast is the most important meal of the day, but it seems to become an afterthought in the busy morning routine.  Make sure your family gets off to the right start this school year.  This quick and easy breakfast provides plenty of protein to keep your student full and complex carbohydrates for energy.  Best of all, this breakfast can be prepared in under 10 minutes; serve with a glass of low fat milk, and your little scholar will be good to go until lunchtime!

Egg in a Hole

  • 2  slices  whole-wheat bread
  • 1/2   tablespoon  butter, softened
  • 2  large eggs 
  • kosher salt and pepper                                                   
  • Non-fat cooking spray
  • 1  cup berries (such as blueberries, raspberries, or blackberries)
  • 1  cup Greek yogurt

2 Servings

  • Directions
  • Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.

  • Spray a large nonstick or cast-iron skillet with cooking spray,  over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.

  • Divide the berries and yogurt between two bowls. Serve with the eggs.

Recipe Adapted from