Keys to my heart? Yeah, she has them.
Nick had a craving for Buffalo Chicken Dip.
And I wanted to avoid being a short order cook.
Do I need to mention it was already after 4 pm and whatever we made required a trip to the grocery store?
Well, except for the Chocolate Chip Pancakes. Because we always have the ingredients for that.
Then I remembered a recipe for a Buffalo Chicken Bake that I had seen recently, one that is a little leaner than the dip we usually make. Ok, a lot leaner.
And so a compromise was reached.
Since the chicken needs to bake for thirty minutes (ours was done in twenty), I could make Madeline’s pancakes during that time, and be efficient. And with a quick run to the grocery store, and just thirty minutes of active cooking time, everyone’s requests were met, and bellies were full and happy shortly thereafter.
Which is mostly my favorite kind of evening.
If you like the heat of Buffalo Chicken, this is an awesome recipe to make. Because it seriously packs a punch. Which means my Mom will not be making this one. But as Nick and I discovered, even though it is hot hot hot and leaves you looking for more and more water, it’s so good, you keep going back for more.
Creamy, pretty healthy and lean, packed with a flavorful heat-packed punch, it was spot on, and kid-approved. Nick inhaled his portion, and we have another recipe to add to our rotation (Madeline has yet to jump on the buffalo chicken flavor bandwagon).
Tomorrow? Birthday reflections.
Thursday? Sharing new chapters in my weight loss journey.
Friday? Celebrating a newly minted 11-year-old.
Creamy Buffalo Chicken Bake
Recipe courtesy of Sandy’s Kitchen Adventures
2 oz or 1/2 cup 2% reduced fat cheddar cheese
1/4 cup Frank’s Hot Wings Sauce
1/4 cup Light Hidden Valley Ranch Dressing
2 tbsp reduced fat cream cheese