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Anytime I go to a party, I always bring some sort of dip. They are SO easy to make and you can never go wrong with chips n dip! This one was a favorite of mine in college. Minimal ingredients, minimal effort, amazing taste, and perfect for all occasions!
- Crock pot
- 2 boneless chicken breasts (8 oz)
- 1/2 cup buffalo sauce
- 1/2 ranch seasoning packet
- 1 pepper
- 1 onion
- 8 oz fat free cream cheese
Macros for whole thing:
- Plug in crock pot and set to high. (I use a small crockpot for dips and it works perfectly)
- Chop pepper and onion into small pieces
- Add chicken, diced veggies, 1/2 cup of hot sauce, and 1/2 packet of ranch to crock pot. (everything but the cream cheese)
- Let cook 3-4 hours or until chicken is cooked and easy to shred. ( I used a fork to shred the chicken)
- Add chicken back to pot along with 8 oz of fat free cream cheese
- Mix all together. Add salt/ pepper to taste
- I used pretzels for dipping but tortilla chips work as well! This is even great to put over pasta. Whatever floats your boat. It's extremely versatile!
550 calories; 82g protein, 6g fat, 42g carbsMacros per serving (about 8 servings) 5C .7F 10 P
67 calories; 10g protein, .7g fat, 5g carb
We have always been told that breakfast is the most important meal of the day, which I do believe is true. However as I got older I found myself rushing around in the mornings and really didn’t have the time to whip up an elaborate, meanwhile, healthy breakfast. This is where the Egg Muffin Cups come in. There is no excuse to not have breakfast in the morning with these little guys. You can fill them with your favorite veggies and each muffin packs a good 7g of protein. Another highlight of these is that you can make them in a big batch, you can freeze them and you can even eat them on the go. I like to pop them in the microwave for a minute, pair it with a slice of toast or some fruit and you’ve got a healthy breakfast in under 5 minutes. These muffins are easy to make, convenient and make eating eggs a bit more exciting.
- (I used a 6 cup muffin tin but feel free to use a 12 cup tin and adjust the ingredients accordingly)
- 6 eggs
- 60g of zucchini
- 60g of mushrooms
- 6 tsp of parmesan cheese
- Cooking spray
- Preheat oven to 350f and grease muffin tin with cooking spray
- You can add all ingredients to a bowl but to make it easier. (I like to make them directly in the tins)
- Crack 1 egg per tin and whisk individually
- Slice zucchini and mushrooms into pieces
- Add even amounts of veggie to individual muffin tins (about 10g per tin)
- Sprinkle 1 tsp of parmesan cheese on the tops of each egg mixture tin
- Bake for 15 mins (time will vary) or in till tops are firm (I insert a toothpick and make sure it comes out clean)
- Once finished, let cool for 5 minutes before removing onto a plate
Tips: These are great to meal prep and can be stored in your freezer as well. Also, feel free to add any other veggies that you like.
Macros per muffin:88 Calories, 7g protein, 6g fat, 0g carbs
Friends! You have GOT to try this zucchini pizza! You may be rolling your eyes saying "that is NOT real pizza" but trust me, not only is it easy to make but it tastes GREAT! Living with two parents who are trying to live a healthier lifestyle, I am always creating healthier versions of foods they love to eat. This one got an A+ in their book. Try it out and let me know what you think!
- 3 zucchini
- Shredded cheese
- Pasta sauce
Macros per zucchini (may vary depending on toppings):
Preheat oven to 400 degrees Fahrenheit
Cut zucchini in half (and in half again if possible)
Spray pan with non stick cooking spray
Place zucchini on pan and add sauce, cheese, and pepperoni (enough to cover whole surface)
Place zucchini in oven and cook for 12-18 minutes
Let cool for 5 minutes, serve warm and enjoy!!!
80 calories; 6g protein, 4g fat, 5g carbs