Veggie Chips & Buffalo Chicken Dip

Don't click away yet! These "chips" and dip are much healthier than any you've had before

It's almost Memorial Day Weekend and the living is easy! Well, ALMOST. You may find it to be more difficult to eat healthy at all of the cookouts and outdoor parties that will be taking place this weekend. When most people think of a cookout, they have dreams of hot dogs, hamburgers, creamy potato salad, and chips — all foods that can wreak havoc on your waistline.

Get ready to adjust your Memorial Day Weekend shopping lists! This healthy and delicious summer recipe is brought to you by Medifast's new Simply Well™: An Everyday, Healthy Cookbook.

4
Servings
1191
Calories Per Serving
Deliver Ingredients

Ingredients

For the Veggie Chips:

  • 1  Tablespoon  olive oil
  • 2  Teaspoons  lemon juice
  • 1/2  Teaspoon  salt
  • 1/2  Teaspoon  pepper
  • 1/2  Teaspoon  rosemary
  • 3  Cups  thinly sliced yellow squash
  • 3  Cups  thinly sliced zucchini

For the Buffalo Chicken Dip:

  • light spreadable cheese wedges, softened
  • 1 1/2  Cup  plain, low-fat Greek yogurt
  • 1/4  Cup  light ranch dressing
  • 1/4  Cup  hot pepper sauce
  • 12.5  Ounces  can chicken breast, packed in water, drained
  • 1  Cup  shredded, reduced-fat Colby and Monterey Jack cheese

Directions

For the Veggie Chips:

Preheat oven to 400° F.

Whisk the olive oil, lemon juice, salt, pepper, and rosemary together in a large mixing bowl.

Add yellow squash and zucchini, and gently mix to coat.

On a large, lightly-greased baking sheet, arrange yellow squash and zucchini slices in a single layer.

Bake for 20 to 30 minutes, until crisp.

For the Buffalo Chicken Dip:

Meanwhile, mix all dip ingredients until smooth, and transfer dip mixture to a small, lightly-greased baking dish.

Once chips are removed from the oven, add dip mixture and bake for 15 to 20 minutes, until lightly browned, hot and bubbling.

Nutritional Facts

Total Fat
91g
100%
Sugar
10g
11%
Saturated Fat
39g
100%
Cholesterol
246mg
82%
Carbohydrate, by difference
11g
8%
Protein
80g
100%
Vitamin A, RAE
10µg
1%
Vitamin B-12
11µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
24µg
27%
Calcium, Ca
137mg
14%
Choline, total
224mg
53%
Fiber, total dietary
1g
4%
Fluoride, F
16µg
1%
Folate, total
33µg
8%
Iron, Fe
7mg
39%
Magnesium, Mg
84mg
26%
Niacin
26mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
674mg
96%
Riboflavin
1mg
91%
Selenium, Se
117µg
100%
Sodium, Na
724mg
48%
Vitamin D (D2 + D3)
1µg
7%
Water
360g
13%
Zinc, Zn
12mg
100%

Veggie Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Veggie Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

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