You know what food I really missed when I stopped eating deep fried food? Buffalo wings. Those things are freaking delicious! But really, it is not the breaded deep fried chicken that has anything to do with this deliciousness. The chicken is purely the vehicle to get to the delicious, bold, spicy, flavorful buffalo sauce.
And let’s be honest, who doesn’t love deviled eggs??? Crazies. Weird people. Humans with defective taste buds.
Wanna know something strange about me? I don’t love mayonnaise. In fact, if I am going to eat it, I’m one of those freaks that only really likes the light Miracle Whip with a million fake ingredients. It’s strange, but I’ll own up to it. I mean, if you put some creamy potato salad in my face, I will eat it, don’t get me wrong. But like when I see people slather it on a sandwich, I just kind of don’t get it. Good thing there are much healthier and tastier solutions to getting that mayo consistency, like Greek yogurt!
I know many of you are skeptical. “What can someone who doesn’t like mayo know about finding a suitable replacement?!?!” Well, I may not love mayo, but I do love food, and trust me, you won’t be missing anything!
These, along with the super popular cake batter dip, were also made last weekend for Deann’s bridal shower. I think I made close to 20 eggs, and not a single one was left over.
On a random note, I apparently need to work on my drizzling height because the red sauce coming from seemingly no where freaks me out a little bit in this next picture. I promise, these are deviled eggs, not scenes out of a vampire movie.
Buffalo Deviled Eggs
inspired by Baked By Rachel
yield 1 dozen
- 6 hard boiled eggs, shelled
- 3 tbs nonfat plain Greek yogurt
- 1 tbs light miracle whip (or light mayo, or whatever you like)
- 1/2 avocado
- garlic pepper to taste
- 1/4 cup Frank’s Red Hot (or buffalo sauce of choice, but we all know Frank’s is the best)
- 1-2 stalks celery, minced
- paprika for dusting
- extra buffalo sauce for drizzling (optional)
- crumbled bleu cheese for topping (optional–I LOVE it with bleu cheese, but not everyone shares my sentiment)
- Slice eggs length wise. Scoop out yolks into a medium mixing bowl and set whites aside.
- Add yogurt, mayo, avocado, pepper and buffalo sauce to the yolks and mix well. Then use an immersion blender to smooth completely.
- Transfer yolk mixture to a piping bag or plastic bag with the tip cut off and divide evenly between the egg whites (I used the star tip because I thought it made them pretty 😉 ).
- Sprinkle lightly with paprika, then top with celery.
- Add any desired optional ingredients, and serve immediately.
Rich, creamy cake batter dip is so easy to make and a lot healthier than you’d expect!
I’ve seen this versions of delicious dip all over the internet and I knew I wanted to try it out myself.
I knew that my future sister in law’s bridal shower was the perfect opportunity! This stuff was the hit of the shower, let me tell you!
So simple, so easy, so delicious, and so not as unhealthy as it sounds! Some of the guests thought it tasted like frosting. I thought it tasted like after you put your batter in the baking pan and you stick your whole face in your mixing bowl and lick it clean. You do that too, right??? Or now you think I’m a freak and you promptly clicked the little x on this tab and made a mental note to never return. That’s okay, if you don’t lick the bowl, I’m not sure we can be friends.
This dip requires three ingredients, and about as many minutes. It’s crazy that something so delicious can be so easy! My favorite moment of the day was when my five year old niece took a bite and happily exclaimed “Yummy yummy in my tummy!!” So my friends, make this for every party you throw. Seriously.
Cake Batter Dip
- 1 box funfetti cake mix (or if you want to make the dip in different flavors, you can use any cake mix–carrot cake batter dip anyone??)
- 1 lb nonfat plain Greek yogurt
- 8 oz container light Cool Whip
- extra sprinkles for topping (optional, but honestly, who doesn’t opt to use extra sprinkles)
- pretzels, animal crackers, fruit, or several spoons for dipping
- Using a hand mixer, beat cake mix, yogurt and Cool Whip together in a large mixing bowl.
- Transfer to serving bowl, and top with extra sprinkles if desired.
Friends, here is the deal–I have eaten my fair share of fried chicken in my day. I used to be on a diet of fast food, chicken nuggets and french fries. With tons of ranch. It was delicious. So yeah, I’ve had enough fried foods to last a life time, so unless it’s a sweet potato fry, I really try my best to steer clear these days. At least I lived it up in my teenage years, right?
Well one thing I love about fried chicken is that it’s super easy to recreate in a healthy way. I feel you can make almost any food healthy, but some are definitely more challenging, and not the same as the original when it comes down to it. Has anyone mastered creme brulee? If so, we should become BFFs because I’d like to eat healthy creme brulee for breakfast, lunch, and dinner for the rest of my life. With calorie free ice cream for dessert. Let’s get to work on this people! Until then, I will get excited about other foods that usually cause heart attacks, but don’t when I make them. Like Buttermilk Cornbread Crusted Chicken Tenders.
Holy crispy chicken goodness! And you know what’s a million times better for you, and even better tasting than globs of ranch dressing? This maple mustard dipping sauce. I’ve started using this stuff on eeeevvvveerryything…salad, chicken, my spoon…
All served up with some delicious crispy kale chips. This dinner was a total hit! Last night was actually the second time I made it. I did a lot of really good cooking while Steve was away (guess I was trying to keep myself busy?) so now I’m trying to recreate it, so
I can make him spend many laborious hours photographing it he can taste it too.
Buttermilk Cornbread Crusted Chicken Tenders
yield 10 servings
- 1 1/2 cups cornbread mix (use gluten-free is applicable)
- 2 egg whites
- 1/3 cup reduced fat buttermilk
- 3 lbs chicken breast
- garlic pepper to taste
Yes. That’s seriously all you need. I love recipes like that!
- Preheat oven to 375. Place a cooling rack inside a large baking sheet, then cover with aluminum foil (optional), and spray with nonstick cooking spray. Measure cornbread mix into a large bowl for coating.
- In a medium bowl, beat egg whites and buttermilk together. Add garlic pepper.
- Slice chicken into strips.
- Dip chicken into egg white/buttermilk mixture, then coat with cornbread mix and lay onto prepared baking sheet. Repeat with all chicken tenders.
- Bake for 15 minutes, flip and bake for an addition 15. Then broil for an additional 2 minutes to get a little extra crispiness.
- Let stand for 2 minutes then serve with Maple Mustard Sauce.
Maple Mustard Sauce
yield approx 10 servings
- 1 1/2 cups nonfat plain Greek yogurt
- 1 tbs spicy brown mustard
- 1/2 tbs yellow mustard
- 3 tbs sugar free maple syrup
- garlic pepper to taste
- Whisk all ingredients together, then serve as a dipping sauce or dressing!