80--- Chicken Satay Dip

Every once in a while I make a dish that my husband claims is his new favorite. That's how I know that it's really blog worthy! This is one of those.

This Chicken Satay Dip can be made ahead, then reheated in the oven (or over a campfire), making it an easy meal for a gathering.  It's loaded with healthy protein and veggies, and that peanut sauce is simple yet delicious.

Chicken Satay Dip
Serves 4

1 1/2 lb lean ground chicken
1 Tbsp sesame oil
1 head baby bok choy, chopped finely
12 oz shredded carrots, pulsed until fine in food processor (or chop with a knife)
1 red bell pepper, finely diced
3 oz feta cheese (optional)
3 large green onions, sliced
1 bunch cilantro, chopped

SAUCE
1/3 cup powdered peanut butter (PB2 or PBfit)
1/3 cup rice vinegar
1/4 cup tamari (or soy sauce if you prefer)
2 tsp sriracha, or more for added spice
2 Tbsp cornstarch
1 Tbsp minced garlic
1/2 Tbsp minced ginger
4 oz nonfat plain Greek yogurt
Dash ground black pepper

Preheat oven to 400 degrees.

In a large oven-proof skillet, heat sesame oil over medium-high heat.  Add ground chicken saute, using your spatula to finely chop as it cooks, until it is cooked through.  Add in chopped vegetables, reduce heat to medium and saute until vegetables are softened.

Mix together sauce ingredients, whisking (or shaking in a jar) until combined.  Stir sauce into cooked mixture, then top with feta cheese if desired.

Place skillet into the preheated oven. Bake for 10-12 minutes, or until mixture is bubbly.  Remove from oven, top with green onion, chopped cilantro, and additional hot sauce if desired.  

Serve with naan, pitas, or your favorite flatbread crackers for dipping!

Nutrition info per 1/4 skillet: 351 calories, 18 g fat, 44 g protein, 18 g carbohydrates, 6.5 g fiber

80--- Buffalo Cauliflower Salad

Think traditional potato salad, sub cauliflower, add in hot wing sauce.  Sound amazing? It absolutely is.  And it's lower carb, full of fiber, and has a nice extra KICK.

Buffalo Cauliflower Salad

Serves 4

3 lb fresh cauliflower florets, chopped into 1-1 1/2 " pieces

1 Tbsp olive oil

1/2 cup Frank's hot sauce (or other buffalo wing sauce of your choice), divided

Dash sea salt

3 oz shredded carrots, chopped finely

1 small shallot, finely chopped

3 stalks celery, finely chopped

2 Tbsp mayo (I used lite)

3 oz nonfat plain Greek yogurt

1/4 tsp garlic powder

Dashes salt and ground black pepper

Crumbled blue cheese to garnish (optional)

Preheat oven to 425 degrees.  Place cauliflower florets in a large mixing bowl and toss with olive oil, 4 Tbsp Frank's hot sauce, and salt.  Transfer florets to a large baking sheet lined with parchment paper.  Bake for 25-30 minutes or until lightly golden and soft (not mushy).

Transfer cauliflower back to the mixing bowl and refrigerate until chilled, ~2 hours. 

After cauliflower is chilled, combine with carrots, shallot, and celery.  Mix together mayo, yogurt, remaining 4 Tbsp Frank's hot sauce, garlic powder, salt and pepper.  Pour dressing over vegetables and mix gently.  Cover and refrigerate for ~20 minutes prior to serving.  Garnish with crumbled blue cheese and additional hot sauce if desired!

Nutrition info per 1 (large) serving: 153 calories, 8.5 g protein, 5.5 g fat, 23 g carbohydrates, 10 g fiber