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)

*Vegetarian substitution: Swap out chicken for two packages of seasoned jackfruit, like Kitchen & Love seasoned jackfruit.

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

PB Chip Cookie Dough Easter Egg Bites

PB Chip Cookie Dough Easter Egg Bites (Image: Molly Morgan)

PB Chip Cookie Dough Easter Egg Bites
Serves 18

Ingredients:
3/4 cup coconut flour
1/4 cup gluten-free 1:1 baking flour
1/2 cup maple syrup
1 cup creamy peanut butter
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon coconut oil
1 1/2 cups chocolate chips, divided

Directions:
1. In a 350 degree oven, bake the gluten-free 1:1 baking flour for 12 to 15 minutes. Remove from oven and let cool.

2. In a mixing bowl combine coconut flour, baked gluten-free flour, maple syrup, creamy peanut butter, vanilla, and salt. Once combined, stir in 1 cup of the chocolate chips. Using your (clean) hands, shape mixture into egg-shaped pieces and place on parchment lined baking sheet. The dough will make about 18 egg-shaped pieces that are about 1.5-inches in size and about 1/2-inch thick.

3. Refrigerate shaped ‘eggs’ for 30 minutes.

4. Microwave the remaining 1 cup of the chocolate chips with the coconut oil. Microwave in 30 second intervals, stir and then repeat, until chocolate is melted and smooth.

5. Carefully dip each cookie dough ‘egg’ into the melted chocolate. OR alternately, using a fork drizzle chocolate over the eggs. Place on the parchment lined baking sheet. Refrigerate for 30 minutes or until chocolate is hardened. Transfer to storage container, cover and refrigerate until serving.

Cran-Walnut Granola

Cran Walnut Granola (Image Source: iStock)

The funny thing is that I was actually trying to create a new bar recipe but it just didn’t turn out… instead, the result was the best tasting homemade granola, ever. The granola is lightly sweet and perfectly crunchy! I’m now starting to use the oats and maple syrup ratio as a base to make variations off of this recipe switching up different types of chips and dried fruit so I’ll report back on how other combinations come out!

Cran-Walnut Granola
Serves 10

Ingredients:
2.5 cups old fashioned oats 
1/4 cup walnuts 
1 tbsp chia seeds
1/4 cup yogurt chips or white chocolate chips
1/2 cup dried cranberries
1/2 cup maple syrup 
1/4 cup Earth Balance Buttery Spread, melted

Directions:
1. Preheat oven to 350 degrees F. Prepare a 9 x 9-inch baking dish with cooking spray.
2. In a mixing bowl, combine all of the granola ingredients, stir to combine. Transfer the mixture to a prepared dish.
3. Bake for 25 to 30 minutes or until the top is lightly golden brown. Remove from the oven, let it cool, and then stir to break into pieces.

Nutrition Facts (per serving): 200 calories, 8 grams fat, 2 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 40 milligrams sodium, 32 grams carbohydrates, 3 grams fiber, 16 grams sugar, 3 grams protein

Easy Homemade Queso Dip Recipe (Creamy, Quick & Perfect for Game Day)

Make your own homemade queso dip from scratch with everyday ingredients — no store-bought cans needed! This easy queso dip recipe is smooth, cheesy, and ready in minutes, making it ideal for Super Bowl parties, game-day snacking, and casual get-togethers.

This recipe blends familiar flavors like American cheese and cheddar with a hint of salsa and hot sauce for a crowd-pleasing cheese sauce that’s rich and comforting. Serve it warm with tortilla chips or veggies for dipping.

Homemade Queso Dip (Image Source: iStock)

Homemade Queso Dip
Serves 10

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups low fat milk
6 slices American cheese (e.g., Cooper)
1/4 cup salsa
2 teaspoons hot sauce*
Salt and pepper

*Adjust to your spice preference

Directions:

1. In a saucepan, melt butter and then add in the flour and whisk together. Once combined add the milk and whisk, continue to cook over medium heat, whisking throughout.

2. Once the mixture starts to bubble, let it boil one additional minute. Then remove it from the heat, add the sliced cheese. Once the cheese is melted, stir in the salsa, hot sauce, salt, and pepper.

Serve with whole grain tortilla chips and your favorite taco toppings like black beans, shredded lettuce, chopped tomato, sliced olives, and diced onion.

Nutrition Facts (per serving): 130 calories, 9 grams fat, 6 grams saturated fat, 0 grams trans fat, 25 milligrams cholesterol, 250 milligrams sodium, 5 grams carbohydrates, 0 grams fiber, 0 grams sugar, 7 grams protein

Summer Mojitos

I think that mojitos could be my official drink of summer! Could it be the fresh mint that is making them taste extra perfect? Here are two simple mojito recipes that are easy to make and so refreshing with only 80 - 85 calories each!

For the mint, I have been using pineapple mint which is a variety of mint that I picked up at a local farm stand, which has a light sweet flavor and tastes great.

Plus minus the rum, this makes great mojito-infused water!

Cheers to summer!

Pineapple Mojito (Photo: Molly Morgan)

Pineapple Mojito

Serves 1

Ingredients:
4 - 5 mint leaves
2 - 3 cubes fresh pineapple
2 slices lime
1 oz white rum
ice
club soda

Directions:

1. In a glass muddle together mint, lime, pineapple, and white rum.

2. Add ice and fill with club soda.

If you think you need an extra hint of sweetness, add a drizzle of agave nectar or simple syrup!

Nutrition Facts (per serving): 80 calories, 0 gram fat, 0 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 0 milligrams sodium, 4 grams carbohydrates, 1 gram fiber, 2 grams sugar, 0 grams protein

Mango Mojito (Photo: Molly Morgan)

Mango Mojito

Serves 1

Ingredients:
4 - 5 mint leaves
2 - 3 cubes fresh mango
2 slices lime
1 oz white rum
ice
club soda

Directions:

1. In a glass muddle together mint, mango, lime, and white rum.

2. Add ice and fill with club soda.

If you think you need a extra hint of sweetness, add a drizzle of agave nectar or simple syrup!

Nutrition Facts (per serving): 85 calories, 0 gram fat, 0 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 0 milligrams sodium, 5 grams carbohydrates, 1 gram fiber, 3 grams sugar, 0 grams protein