Weight Watchers Buffalo Chicken Dip Recipes

WEIGHT WATCHERS BUFFALO CHICKEN DIP

Steps:

• Add your frozen chicken breasts to the Instant Pot and cover with 1 cup of water. Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 12 minutes.
• Add cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank's Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to evenly mix.
• Once the cooking time is complete, allow the pressure to naturally release. When the pressure valve drops remove the lid. Drain and shred your chicken. I love using a stand mixer to shred it, but two forks work as well.
• Turn your Instant Pot to Sauté and add the contents of your blender. Once the sauce begins to bubble turn off the heat and add your shredded chicken.
• Top as desired with shredded cheese, goat cheese, or green onions. Serve immediately or refrigerate and serve cold. This is a great recipe for meal prep. Place individual servings in separate containers and refrigerate or freeze until ready to eat.
• Place chicken in the crockpot and cook on high for 4 hours.
• While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank's Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to make sure all of the ingredients mix.
• Shred your cooked chicken and stir in the sauce from your blender.
• Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.
• Place your chicken in a large pot and cover with water. Boil over high heat for about 20 minutes or until chicken is cooked and reaches 165°F.
• While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank's Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to mix evenly.
• Drain and shred your chicken and stir in the sauce from your blender.
• Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

AMAZING BUFFALO CHICKEN - WEIGHT WATCHERS

Steps:

• For the sauce: In a small saucepan over low heat, mix together everything but the chicken. Let this mixture simmer, stirring occasionally, while you prepare chicken.
• For the chicken: Bring large saucepan to boil. Cut chicken into strips and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let sit for a few minutes.
• Variation: Cut chicken into strips. Lightly coat chicken with sauce. Bake in preheated 375 degree F oven for 15-20 minutes, until cooked through. Remove to platter and coat with remaining sauce.
• 4-5 WW points per serving.