Something I wanted to make really clear when I introduced LEAN in 2014 is that it’s not a specific plan – it’s open to every dietary preference, level of fitness, walk of life, etc.
So this one…this is for my low-carbers.
When I try to cut back on carbs, it’s really important to make recipes/meals that don’t make me feel at all deprived. That’s why this is recipe is not Paleo/primal – if I’m going to decrease carbs I at least need cheese!
And oh, is there cheese.
recipe from Frank’s RedHot Buffalo Chicken Dip
ingredients:
- 2 cups of shredded chicken (I followed this guide to poach/shred chicken)
- 8 ounces of regular cream cheese, softened
- 1/2 cup of ranch dressing
- 1/2 cup hot sauce
- 6 ounces of shredded cheddar cheese *
* you could use bleu cheese instead if you prefer it, or even 1/2 cheddar 1/2 bleu.
directions:
Preheat oven to 350 degrees. In a large bowl mix together the cream cheese, ranch dressing, hot sauce, and cheese. Then add the chicken and combine well. Transfer to a (8 inch) baking dish, and bake for 20 minutes.
If you’re low-carbing it, serve with steamed broccoli, celery, or over a salad. If not, use your favorite chips or crackers for dipping.
…or you could be really classy like me and just eat it straight out of a bowl.
(Once you taste this, you’ll probably do the same.)
Whether I’m watching my carbs or not, I’m personally always a fan of using real, full fats. But if you’re watching your calorie/fat intake, here’s a lower fat version of this recipe.
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Do you ever watch your carb intake? What are your thoughts on eating low carb?
