Food and Football go hand in hand. You don't need to pack on extra calories or feel guilty after indulging in game day noshing. Fajita Chicken Dip anyone?
Serves 4
Ingredients:
• 1 1/2 cup Cottage Cheese, 1%
• 1 cup Raw Cauliflower
• 1 cup Raw Celery
• 1 cup Raw Peppers, Green
• 1 cup Raw Peppers, Red
• 1 tbsp Raw Scallions
• 16 Black Olives
• 1 tsp Fajita or Taco Mix
• 4 oz Reduced Fat Cheddar or Mexican Blend Shredded Cheese
• 2 cups Diced Cooked Tomatoes (canned and drained works perfectly; the ones with Mexican spices or Green Chiles add extra flavor)
• 3 ounce Avocado
• 12 oz Chicken, breast, boneless, skinless and shredded
• 2 tsp Lemon or Lime Juice
Cook and shred chicken breast. (I boil the chicken breast until done; it's fast and easy).
In a food processor or blender, blend cottage cheese until smooth.
Combine chicken, cottage cheese, fajita/taco mix, tomatoes, and lemon or lime juice in a bowl and mix together.
Transfer mixture to a baking dish. Top with cheese and bake at 375 degrees Fahrenheit for 25-30 minutes or until hot and bubbly with cheese melted on top.
Garnish with scallions, avocado, and olives. Serve with non-starchy veggie dippers listed above or other low carb veggies of your choice.