Buffalo Chicken Dip

Adapted from a New York Times recipe, this version keeps things in the low carb world. 🙂

Buffalo Chicken Dip
6 servings // 230 calories, 2 net carbs

1 tablespoon unsalted butter
2 cups cooked chicken, shredded
1/2 cup Buffalo-style hot sauce (recommended: Frank’s Red Hot)
1/2 teaspoon fresh lemon juice
1/4 cup sour cream
4 ounces cream cheese, cut … Read more

Summer Polenta

This is my interpretation of a recipe by Ami Ann Mackey, moderator of the Engine 2 Seven-Day Rescue Challenge on Facebook. It made an excellent light meal this warm weather night! It has wonderfully fresh flavors and you can spice it up or keep it mellow, depending on your preference.

Summer Polenta
Yield: 10 slices

1 tube pre-made polenta, sliced … Read more

Pita Pocket Snack

My current favorite snack—a whole wheat pita pocket filled with baby spinach leaves, tomato slices, cucumber slices, a few slices of avocado, drizzled with balsamic vinegar. Oh my.

Does this need a recipe? Not really.

Other fillings—

Hummus, slivered carrots, red bell peppers, fresh herbs…Invent! Enjoy!… Read more

Steamed Spring Dumplings

Wikipedia says: “Dumpling is a broad classification for a dish that consists of small pieces of dough, often wrapped around a filling (as in ravioli or wontons).”  I recommend reading the entire Wikipedia article, because every country has its own version, and it’s fun to explore as many as possible!

This version is extremely low-fat, meat-free, and low-sodium. Enjoy!… Read more

Lemony Chickpea-Avocado Puree

This puree is delicious in sandwiches, pita pockets, as a dip.

Lemony Chickpea-Avocado Puree

1 15-ounce can sodium-free chickpeas
2 avocados
2 tablespoons lemon juice
2 tablespoons minced green onion
Salt and pepper, to taste

Add all ingredients to the bowl of a food processor and pulse until smooth.… Read more