My low carb Buffalo Dip is packed with protein and flavor! It’s the perfect appetizer to enjoy at a game day potluck or a yummy lunch to pair with crackers or carrots and celery.
Here’s the Deets on this Healthy Recipe
To make this yummy dip you’ll need greek yogurt and cream cheese for the bulk of this recipe. The greek yogurt will be where we will get the added protein in addition to the chicken.
I swapped out the sour cream in this recipe with greek yogurt to boost the protein content and reduce the fat content as well.
I kept the classic parts of this dip the same though by using the buffalo sauce as the key for doctoring this up along with the cheese. You can certainly choose a lower fat cheese such as mozzarella, but for this recipe I used my favorite cheese, which is a 4 cheese blend.
Here’s The Key Ingredients:
Cream cheese (softened)
Cheese of choice
You are going to need a pretty large bowl for this recipe as the yield is a generous 8×8 dip that is Thick.
I would also recommend getting some carrots, celery, and crackers to pair with this as it makes for a great crunchy combo!
It’s Super Simple
This dip is by far one of the quickest recipes you can make for a potluck or even as a part of your meal prep for the week.
It’s as simple as
Let the cream cheese soften and combine everything in a bowl
Spread the contents from the bowl in an 8×8 pan and add half the shredded cheese on the first layer
Pour the remaining batter into the 8×8 pan and top with the rest of the cheese and bake for 30 minutes
Let cool and garnish with green onions
Bam, just like that a Low Carb Buffalo Dip is done!
These Flavorful Healthy Mexican Stuffed Peppers are filled with over 6 grams of fiber and over 35 grams of protein!
One of the best parts of this recipe is that it is very low-effort when it comes to the preparation for this dish.
How Simple Can This Really Be?
Honestly, I would consider this a lazy-girls (or guys) go-to meal prep recipe for the week. Now, you may be wondering why that is…
You see, by using salsa as the main seasoning there isn’t much more to add to the stuffing of the peppers other than the rice, beans, and turkey. All of which require minimal preparation.
I’m Busy Girl What Can I Do To Make This Easier?
Use microwavable jasmine rice from Trader Joes. It tastes amazing and also is easy on the wallet.
Wash the canned corn and beans together before adding them to the dish.
Throw everything in at once after the turkey is done cooking.
This recipe is really a matter of cooking meat, and then adding everything together over the course of 5 minutes before popping it in the oven. So, if you’re just starting to meal prep this recipe is a great place to start.
I made this recipe for a busy week I had ahead for my first week working from home. Some would argue that working from home doesn’t make meal prep necessary, but for the first week I had no idea what to expect so I had to be sure I had a healthy lunch packed just in case.
Also, is any thing better than gazing at your fridge knowing you have meals already prepped?
Yeah…didn’t think so.
If you’re looking for other gluten free healthy recipes checkout my latest posts below!
A simple, yet satisfying healthy mexican-style meal that is high in fiber and packed with over 35 grams of protein.
1 lb 99% Lean turkey
1 tsp avocado oil
4 Large Bell Peppers
1 1/2 cup Salsa ( I opt for a lower sodium variety)
2 Tbsp Cilantro
2 Tbsp chili powder
1/2 Tbsp red pepper flakes
1 tsp cumin
1 Can black beans
1/2 cup corn
1 Cup cooked rice of choice
Optional: 1/2 cup mexican-style cheese
Preheat the oven to 350.
Cook the turkey in a pan with 1 tsp of oil until it is fully cooked over medium-high heat.
Add the cilantro, chili powder, red pepper, and salsa to the pan and lower the heat to low for 1-2 minutes.
After washing the beans add the can with the turkey and cooked rice. Stir over low heat until the ingredients are incorporated and set aside.
Cut the tops off the peppers and stuff them evenly with the mixture from the pan.
Cook the peppers for 40 minutes in the oven. Then take them out and add the cheese on top of the peppers and set the broiler in your oven to high. Place the peppers with the cheese on top in the oven for 2-3 minutes, watching carefully to ensure the cheese does not burn.
Take out of the oven and let cool for at least 10 minutes.