As a weight loss surgery post op breads and pasta usually do not sit well with my "pouchy" so I have to find ways around eating these items, this can be challenging because I LOVE pasta and I LOVE bread, and most times I would make myself sick just so I could endulge in eating these but since getting back to the basics I have tried very hard to avoid these two food categories.
I recently made a batch of buffalo chicken dip...and usually I would eat it on wheat tortillas or bread but the other day I decided to try something totally new and guess what...it was DELICIOUS! So, delicious I had to share with you guys. I hope you enjoy it.
Buffalo Chicken Dip:
1/2 Cup Frank's Red Hot
1/2 Cup Shredded Cheddar Cheese
4 Tbsp Ranch Dressing
1 Package (8 oz) Philadelphia Cream Cheese
2 Cans (larger ones) of Chicken (these can usually be found with the Tuna)
* Mix all these items in a oven safe dish and bake at 350 for about 10 minutes...remove and stir up until blended then bake for another 5-10 minutes. You can then serve this as a dip or eat it as a meal like I do. Haha
Now, on to the Buffalo Chicken Cucumber Bites...
1 cucumber (I use 5 slices at a time, and the slices are ususally between 1/2" and 1" thick) I then take my buffalo chicken dip (you can heat it up if you like but I personally prefer mine cold) and I place 1 to 1.5 tsp on each cucumber slice, then I take about 1 tsp of sour cream and place on top of the chicken, then top it all off with a tiny pinch of shredded cheddar cheese. This is a delicious and filling meal for me.
Serving Size: 5 Slices
Calories: 133 Cholesterol: 29.8mg
Carbs: 3.9g Sodium: 190.5mg
Fat: 10.4g Potassium: 46.5mg
Saturated Fat: 5.2g Sugars: 1.5g
Protein: 5g Calcium: 9.0%
*Please note* These figures might be slightly different depending on the ingredient brands you use, these were simply based on the ingredients I use and are meant to give you a reference point for nutritional information.