Buffalo Ranch Dip

Buffalo and Ranch! YUP! Can not go wrong with these two together! Easy and fast dip that can be used from chips, crackers, sandwiches, spreads, salads, pitas, veggies and so much more!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 125 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
1 Container Sour Cream (dairy free – watch for allergens)
1 Packet Ranch Seasoning (dairy free – watch for allergens)
1-2 TBL Hot Sauce (your favorite works just fine)

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How to:
Empty sour cream into bowl of your choice
Stir in ranch seasoning.
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Add hot sauce and mix well.
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Return to fridge for about 1-2 hours! Serve and enjoy!
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Hot Wings – Crock Pot

This meal is fit for the king of our house! He is a chicken wing maniac!

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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 300 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
1 Bag Frozen Wings and Drumlettes
1 Bottle of your favorite Hot Sauce (watch for allergens)
2 TBL Worchester Sauce (watch for allergens)
2-4 TBL Butter (watch for allergens)
2 Garlic Cloves Minced

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How To:
Add all ingredients to crock pot and set to high.

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Lay frozn wings and drumlettes over mixture.

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Stir to coat chicken.
Cook on high for 3-4 hours or until cooked thoroughly.
Serve with Buffalo Ranch Dip on the side (see Dips)
Serve and Enjoy!
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Flaming Chicken Buffalo Quesadilla Crock Pot

You have to LOVE spicy to love this meal.  First time making it and I have to say my husband devoured it and I had to take some of the chicken off as it was making me shoot flames out of my mouth!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels.

Calorie count: 580 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories.

What you will need:
2-4 Boneless Skinless Chicken Breast
1 cup water
1 cup Hot Sauce (brand of your choice)
Cayenne Pepper Seasoning
Flour Tortilla Shells
Shredded Cheese (dairy free for allergy concerns) (no allergy: Mexican Shredded Cheese)

How To:
Turn on crock pot to high.
Pour water and hot sauce into crock pot.
Add chicken breast to crock pot (mine where frozen)
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Cook on high for 3-4 hours or until fork tender and thoroughly cooked through.
Remove breasts from crock pot and shred with two forks.
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Return to crock pot for 1-2 hours on low.

Now it is time to make the quesadilla.
Pre heat over to 350 degrees
Lay your tortilla on a cookie sheet and add your shredded chicken breast (making sure there isn’t to much liquid) evenly over tortilla.
Add 1/2 cup shredded cheese over chicken
Place second tortilla shell over cheese.
Bake for about 10 minutes or until edges of tortilla are golden brown.

Remove from oven and serve.

We served with tortilla chips and salsa for a total of 750 calories for the entire meal.!
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