Spicy Buffalo Chicken Dip

Spicy Buffalo Chicken Dip

This quick and easy appetizer is perfect for tail-gaiting parties and other informal get-togethers. Just toss all the ingredients into a slow cooker crock, turn it on, and viola! You have a tasty and delicious dish your guests will love.

The amount of heat can be adjusted easily to suit individual tastes by increasing or decreasing the amount of hot sauce and jalapeno used. Although the serving suggestions offered below are gluten-free, this tasty dip can also be served with crackers or crusty bread.

Prep time: 10 minutes
Cook time: 3-7 hours
Serves: 6-8

Ingredients:

2 lbs. boneless, skinless chicken breasts
Salt and black pepper, to taste
½ c. chicken broth, preferably organic*
3 stalks celery, very finely chopped
2 8-oz. packages cream cheese
¾ c. Frank’s hot sauce
1 small jalapeno pepper, finely minced
6 oz. crumbled blue cheese, divided
1 c. Mozzarella cheese, finely shredded

3 green onions, tops sliced (optional)
1 small jalapeno, sliced (optional)

To Serve:

Celery stalks
Carrot sticks

*Tip: You may need to add additional chicken broth before serving to achieve desired consistency.

Directions:

  1. Season chicken breasts with salt and black pepper, to taste. Add chicken breasts, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese to the crock of a 5 or 6-quart slow cooker. Cover and cook on high for 3-4 hours or 6-7 hours on low.
  2. 30 minutes before serving, remove lid and shred chicken using two forks. Add shredded Mozzarella cheese and stir to combine. Add cover and continue cooking until cheese is completely melted.
  3. Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks.

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CHICKEN PINEAPPLE SHISH KABOBS

CHICKEN PINEAPPLE SHISH KABOBS
 
Ingredients
  • 1 Large Chicken Breast
  • Fresh Pineapple or Frozen
  • 1 Red Pepper
  • Teriyaki Sauce/Marinade
  • Salt & Pepper to Taste
Instructions
  1. Cut Chicken, Pineapple and Red Pepper into chunks. Marinate chicken in the Teriyaki sauce, salt and pepper for at least an hour...the longer the better.
  2. Place all on Skewer sticks and grill till done!

 

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Lemon-Garlic Jumbo Shrimp

Lemon-Garlic Jumbo Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
It doesn’t get much easier than this! This versatile main course goes from refrigerator to dinner table in less than 15 minutes. The classic flavors of this dish go with just about any side dish you choose. In addition to the serving suggestions noted here, it also makes a delicious low carb entrée when paired with steamed vegetables or a green side salad.
Ingredients
  • 3 T. unsalted butter
  • 1 T. garlic, finely minced(I prefer using Wildtree garlic Galore)
  • 1 lb. Jumbo shrimp (10/15 ct.), peeled, deveined, and tail removed
  • 1 large organic lemon, zest and juice
  • 1 T. ground cumin
  • Optional:
  • Salt and pepper, to taste
  • Fresh parsley leaves, chopped
Instructions
  1. Melt butter in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes, stirring occasionally.
  2. Add shrimp to skillet and cook for 4-5 minutes, stirring occasionally, or until shrimp starts to turn pink.
  3. Add lemon zest, lemon juice, and ground cumin to the skillet and stir to combine thoroughly. Season with salt and black pepper, to taste, and remove from heat.
  4. Spoon shrimp mixture over a bed of cooked quinoa, brown rice, or your favorite gluten-free pasta. Drizzle some pan juices over each serving and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!

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Italian Style Chicken Pizza

Italian Style Chicken Pizza
 
Ingredients
  • 3 teaspoons active dry yeast
  • 1 cup warm water (110 to 115 degrees - should be able to stick your pinky finger in the water and hold it there without it burning), divided
  • 1 teaspoon granulated Swerve, Truvia or Stevia
  • 2 Tablespoons olive oil
  • 1 teaspoon sea salt
  • 2 cups almond flour + ½ cup almond flour
  • 2 cups sliced mushrooms
  • 4 skinless chicken breasts, cubed
  • 1 whole tomato, diced
  • 1 cup Monterey Jack cheese, grated
  • Italian Seasoning
  • Cornmeal (about 4 Tablespoons)
Instructions
  1. In a medium-sized bowl, dissolve the yeast in ¼ cup warm water. Add the Swerve and allow to stand for 5 minutes.
  2. Fry up (or boil) the cubed chicken until no longer pink inside. Drain if need be, and set aside. Grate up your cheese, slice up your mushrooms, and dice your tomato.
  3. To the yeast mixture, add the oil, salt, remaining water and two cups of the flour. Mix it with a wooden spoon until almost all of the flour has been worked into a ball. Turn onto a floured surface and knead until smooth and elastic - 4 to 5 minutes.
  4. Roll dough out into the shape & size of your pan. Allow it to rest for a minute. Drizzle 1 Tablespoon olive oil onto the pan and make sure you grease the pan well (including the sides) -- if necessary, use an extra Tablespoon of the olive oil. Sprinkle the cornmeal evenly into the pan. Preheat oven to 450F degrees.
  5. Now take the rolled out dough and place it into the pan (shape with hands if necessary). It can go up the sides a little bit. Now, drizzle up to 2 Tablespoons of olive oil onto the dough and spread it around with either your hands or with a piece of waxed paper, making sure to cover the entire dough. Sprinkle the Italian seasoning lightly all over the dough, I usually use about 5 pinches of the seasoning.
  6. Evenly spread the cooked chicken pieces all over the dough, along with the mushroom slices (and you can always add in your own toppings here - onions, etc.). Slide the pan into your preheated oven and bake for 12 minutes. Remove and add the tomatoes and cheese. Return to oven and bake for an additional 5 to 7 minutes, until cheese is melted and edges of dough are a light golden brown.
  7. Remove from oven, slide onto cutting board and cut into slices. Enjoy!!

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Lisa’s Sweet and Sour Meatballs

Lisa's Sweet and Sour Meatballs
 
Ingredients
  • prepared meatballs (Or make your own)
  • 1 cup ketchup
  • ½ cup brown sugar
  • 1 tablespoon mustard
  • 2 tablespoons white vinegar
  • 1 teaspoon Lemon juice
  • 2 tablespoons soy sauce
  • 1½ cups water
  • 1 heaping tablespoon cornstarch
  • 1 tsp granulated garlic
Instructions
  1. Mix all ingredients together and mix well.
  2. I use a wire whisk to mix it up good.
  3. Poor over your meatballs, you can either do this in a big frying pan or in the oven at 350 for about 30 min.
  4. My guys love it over rice

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Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe features all the wonderful flavor found in traditional Buffalo wings - with none of the guilt! As an added bonus, this satisfying one-pan meal comes together in less than 30 minutes.
Ingredients
  • 2 T. coconut oil
  • 1 green bell pepper, finely diced
  • 2 celery stalks, diced
  • 1½ lbs. rotisserie chicken breast, shredded
  • 2 t. onion powder
  • 1 t. garlic powder
  • Salt and pepper, to taste
  • ½ c. Frank’s hot sauce
  • 2 green onions, sliced
  • To serve: 1 head Bibb or butter lettuce, leaves removed, washed and patted dry
Instructions
  1. Melt the coconut oil in a large sauté pan over medium heat. Add the diced pepper and celery, and sauté until tender, around 5 minutes.
  2. Add the chicken, onion powder, and garlic powder. Stir well and season with salt and pepper, to taste. Cook for 2-3 minutes, or until the chicken is heated through.
  3. Add the hot sauce and sauté while stirring for another minute or two, until the sauce is heated through and everything is well coated. Remove from heat and stir in the sliced green onions.
  4. To serve, fill Bibb lettuce cups with a few tablespoons of the chicken mixture and enjoy!

 

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CREAM CHEESE SAUSAGE BALLS

CREAM CHEESE SAUSAGE BALLS
 
Ingredients
  • 1 lb hot sausage, uncooked
  • 8 oz cream cheese, softened
  • 1¼ cups Bisquick
  • 4 oz cheddar cheese, shredded
Instructions
  1. Preheat oven to 400F.
  2. Mix all ingredients until well combined. (I use my Kitchen Aid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
  3. Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

 

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Spicy Peach Salsa

Spicy Peach Salsa
 
This spicy peach salsa is absolutely gorgeous! The combination of colors creates a beautiful presentation, while the delicious blend of sweet and spicy flavors makes it a wonderful addition to simply prepared fish, chicken or pork dishes. This one is a keeper, for sure!
Ingredients
  • 6 fresh peaches, pits removed and cut into small pieces
  • 3 T. fresh lime juice
  • ½ medium shallot, minced
  • 3 T. red onion, cut into small, thin slices
  • 1-2 t. jalapeno peppers, seeds and veins removed, and very finely minced
  • 3 T. fresh cilantro leaves, stems removed and chopped
  • salt and pepper, to taste
Instructions
  1. Combine all ingredients in a glass bowl and stir to combine. (Start with a very small amount of jalapeno pepper and taste before adding more). Season with salt and pepper. Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes.
  2. Serve with foil packet citrusy orange roughy or other minimally seasoned fish, chicken or pork recipe. This can also be served in place of regular salsa with tortilla chips.
Notes
Tip: Soak the red onion in a cup of water for 10-15 minutes before using to reduce its strong flavor and odor.

For best results, make this salsa the night before serving so the flavors have a chance to blend. This will also soften the peaches and onion to a nice consistency.

 

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Bruschetta with Mushrooms & Herbed Cheese

Bruschetta with Mushrooms & Herbed Cheese
 
This bruschetta recipe is a great appetizer for small, intimate gatherings. The presentation looks elegant and the final result is truly delicious. You can use any type of mushroom you wish, but the combination of small white and baby Portobellos used here creates an interesting mix of subtle flavors and textures.
Ingredients
  • 5 T. unsalted butter, divided
  • 2 T. olive oil
  • ½ medium shallot, finely minced
  • 2 cloves garlic, peeled finely minced
  • 1 c. white mushrooms, cleaned and chopped
  • 1 c. baby Portobello mushrooms, cleaned and chopped
  • 2 t. fresh thyme leaves, stems removed
  • 1 1.2 T. fresh rosemary, stems removed and leaves finely chopped
  • ¼ c. brandy or peach juice
  • salt and pepper to taste
  • 4 oz. goat cheese, room temperature
  • 4 oz. ricotta cheese
  • 2 t. fresh thyme leaves, stems removed
  • 2 t. fresh rosemary, stems removed and leaves finely chopped
  • 2 small 6” Ciabatta loafs, cut in half lengthwise, then cut into 2-3” sections
Instructions
  1. In small skillet over medium heat, melt 1 T. butter. Add oil and shallots and sauté 2 minutes. Add garlic and sauté 2 more minutes. Add mushrooms and sauté approximately 8-10 minutes or until mushrooms release juices. Add thyme and rosemary and sauté 2 additional minutes.
  2. Stir in brandy or peach juice and simmer until reduced by half. Turn off heat and whisk in 2 T. butter. If desired, season to taste with salt and pepper.
  3. In a separate bowl, mix goat cheese with ricotta cheese and fresh herbs until well combined.
  4. Butter bread slices with remaining 2 T. butter and place on grill over direct medium heat (or use a grill pan if indoors). Toast until golden brown. Then, spread with herbed goat cheese mixture and top with mushrooms. Serve immediately.

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Fruit Salsa

Fruit Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 (20 ounce) can pineapple rings, drained
  • 2 cups diced strawberries
  • ¼ cup chopped cilantro
  • 1 yellow onion, finely diced
  • 1 lime, juiced
  • ¼ cup Wildtree Fiesta Salsa Mix
Instructions
  1. Preheat grill to high heat.
  2. Clean and grease the grill grates. Grill pineapple slices for 5 minutes, flipping halfway through cooking time.
  3. Chop grilled pineapple and toss with the remaining ingredients.
  4. Refrigerate 1 hour until chilled.
Nutrition Information
Calories: 70 Carbohydrates: 17 gm Fiber: 2 gm Protein: 1 gm

Check out Fiesta Salsa Mix 

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Spinach + Tomato Quesadilla with Pesto

Spinach + Tomato Quesadilla with Pesto
Serves: 2
 
THIS IS UNBELIEVABLY GOOD!!!!
Ingredients
  • 1 roma tomato, thinly sliced
  • Cooked chicken breast, sliced
  • Baby spinach
  • Pesto- I use wildtree
  • Feta crumbles
  • Shredded mozzarella
  • 2 large flour or whole wheat tortillas
Instructions
  1. Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.
  2. Add a light layer of mozzarella cheese, then feta.
  3. Add tomato slices, chicken, spinach and top with another layer of mozzarella cheese.
  4. Place the other tortilla on top, heat for about 5 minutes, flip and heat for another 5 minutes or until cheese has melted.

 

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GRANDMOTHER’S SLOW COOKED MEATBALLS

GRANDMOTHER'S SLOW COOKED MEATBALLS
 
Ingredients
  • 1½ pounds extra lean ground beef
  • 1 cup dry breadcrumbs
  • ½ cup egg substitute
  • ⅓ cup chopped fresh parsley
  • 2 tablespoons minced fresh onion
  • ⅓ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 16 ounces cranberry sauce
  • 12 ounces chili sauce
  • parsley sprigs -- optional
Instructions
  1. Combine first 5 ingredients in a large bowl; shape mixture into
  2. (11/2-inch) meatballs.
  3. Combine ketchup, sugar, juice, and sauces in an electric slow
  4. cooker; gently stir in meatballs.
  5. Cover with lid; cook on low-heat setting for 8 to 10 hours.
  6. Garnish with parsley, if desired.

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Megan’s Boom-Boom Shrimp

Megan's Boom-Boom Shrimp
 
Ingredients
  • 1 (12-18oz) box frozen popcorn shrimp
  • ¼ cup Thai chili sauce
  • 1 Tbl Sriracha sauce (more if you want hotter, less if you want mild)
  • 2 Tbl honey
  • 2 Tbl mayonnaise
Instructions
  1. Make shrimp according to box instructions.
  2. In bowl mix the four ingredients together till combined.
  3. As soon as shrimp is done and hot toss the sauce on and coat.
  4. Enjoy!

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Ham & Cheese Sliders

Ham & Cheese Sliders
 
Ingredients
  • 1 pack King's Hawaiian Rolls
  • 1 lb black forest ham, sliced thin or shaved
  • 1 lb Swiss Cheese, sliced thin
  • ½ cup butter
  • 3 Tbsp Sweet hot honey mustard (or Dijon)
  • 1 tsp Worcestershire sauce
  • 2 tbsp. minced onions
  • 1 tsp onion powder (optional)
  • 1 tbsp poppy seeds
  • Olive oil Mayonnaise (enough to thinly spread on rolls)
Instructions
  1. Preheat oven to 350°. Grease or spray a 9x13 baking dish.
  2. Melt butter and mix in mustard, Worcestershire sauce, poppy seeds, onion powder and minced onion. Simmer for several minutes.
  3. Cut the rolls in half (horizontally) and then spread mayonnaise on rolls then place the bottom halves in the baking pan.
  4. Pour and spread about one-third of the butter mixture on the rolls in the pan then add the ham and cheese.
  5. Place the tops of the rolls on next and saturate the rolls with the remaining butter mixture.
  6. Cover and bake for 20 minutes, then remove foil and bake for 5 more minutes.

 

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Crescent Roll Taco Dinner

Crescent Roll Taco Dinner
 
(The photo is with the roll made with ½ the recipe)
Ingredients
  • 2 crescent roll tubes
  • 1 LB ground beef (or ground turkey)
  • 1 packet of taco seasoning- I use wildtree
  • 1½ cups grated cheddar cheese
  • Shredded lettuce
  • 1 or 2 diced tomatoes depending on size
  • ½ small can sliced olives if desired
  • Sour cream optional
  • sliced avocado optional
  • Jalapenos optional
Instructions
  1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.
  2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant ⅓ cup from the ½ cup called for. Drain excess liquid from meat.
  3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.
  4. Bake at 350 degrees until pastry is golden brown (30 min).
  5. Add remaining ½ cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

 

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Taco Roll

Taco Roll
 
Ingredients
  • 1 pound ground lean beef or turkey
  • 1 pack of taco seasoning(I use Wildtree)
  • 1 can Rotel
  • 2 cans Crescent Rolls
  • Shredded cheese
  • Lettuce
  • Sour cream
  • Avocado
  • Tomato
Instructions
  1. Brown your ground beef till it is no longer pink. Drain grease off. Add taco seasoning and Rotel. Add water as directed on Taco seasoning!
  2. While that is simmering place crescent rolls in a circle on a pizza pan(lightly sprayed) in a circle with points out!
  3. Use extra rolls to fill in where needed on the bottom!
  4. Add meat on top of Crescent rolls then the cheese! Fold pints of rolls to the middle and tuck! Cook for 20 to 25 min on 350 or until lightly brown!
  5. Let cool then add salad in the middle place Sour cream on top add Avocado around the edge!

 

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Mojo Peel & Eat Shrimp

Mojo Peel & Eat Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound shell-on, deveined shrimp
  • ½ cup Wildtree Mojo Sauce & Marinade
Instructions
  1. Place shrimp and Mojo Sauce & Marinade in a zip-top bag and marinate for 30 minutes in the refrigerator.
  2. Heat Organic Coconut Oil in a 12-inch nonstick skillet over medium heat.
  3. Add marinated shrimp and sauté for about 8 minutes or until cooked through.
Nutrition Information
Calories: 90 Carbohydrates: 2 gm Sodium: 210 mg Fiber: 1.5 gm Protein: 16 gm Cholesterol: 115 mg

Check out the Mojo Sauce and Marinade

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Oven Baked Greek Style Meatballs!

Oven Baked Greek Style Meatballs!
 
Makes about 36 meatballs
Ingredients
  • 1 pound lean ground beef or lamb or ground turkey
  • ⅓ cup green onion, chopped
  • 1 cup plain dry bread crumbs
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp dry parsley or 2 Tbsp fresh parsley chopped
  • 1 egg
  • 1 Tbsp minced garlic
  • 2 tsp classico basil pesto
Instructions
  1. Mix all ingredients well.
  2. Form meat into balls about the size of a walnut shell.
  3. Lightly grease broiling pan with olive oil and place meatballs on pan. Bake at 400 degrees for 20 minutes or until golden brown.
  4. Serve with pasta of choice (I used egg noodles tossed with grapeseed oil and drizzled with pasta sauce(alfredo was great) or couscous. Top with Cherry Tomatoes (optional)
  5. Great also to serve as a appetizer.

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FRESH TOMATO SALSA

FRESH TOMATO SALSA
 
Ingredients
  • 1 small onion, chopped fine
  • 1 jalapeño pepper, stemmed, chopped fine
  • ½ cup loosely packed fresh cilantro, chopped fine
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, peeled, chopped fine or minced
  • ½ tsp salt
  • 2 cups grape tomatoes, chopped fine
Instructions
  1. Combine all ingredients and place in a mason jar.
  2. Good for about a week!
  3. Great to cook with or serve on eggs, chips, or nachos too!

 

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Ruth’s New Orleans-Style BBQ Shrimp

Ruth's Chris New Orleans-Style BBQ Shrimp
 
Ingredients
  • -20 large (16/20) shrimp, peeled and deveined...
  • -1 ounce canola oil
  • -1 tablespoon plus 5 teaspoons green onions, chopped
  • -2 ounces dry white wine
  • -1 teaspoon fresh chopped garlic
  • -4 tablespoons Lea & Perrins Worcestershire Sauce
  • -1 teaspoon Tabasco
  • -1/2 teaspoon cayenne
  • -1/2 teaspoon paprika
  • -8 ounces (2 sticks) salted butte(Yes, I know-sounds like alot-so, do not use it. Use however much you choose)
Instructions
  1. Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
  2. Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
  3. When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
  4. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
  5. Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

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Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes