Super Bowl Dip
4 ounces cream cheese
½ cup sour cream
½ cup Frank's Hot Sauce
2 cups shredded rotisserie chicken
Combine all ingredients in order, spread in a small baking dish,
sprinkle with celery seeds, scallions, and cheddar cheese
and bake 425 degrees until bubbly, about 20 minutes.
Top with crumbled blue cheese and serve with carrot sticks, celery sticks and crackers.
Chicken and Quinoa (Keen-wah) Soup
1 tablespoon EVO
1 medium onion slices
3 stalks celery chopped
2 cups chopped carrots
1 teaspoon Cajun seasoning plus more for topping
1 cup quinoa
2 quart fat free chicken broth (you may use 1 quart broth and 3 cups water)
Kosher salt and ground pepper (to taste)
2 cups broccoli florets
2 ½ cups shredded rotisserie chicken white meat only
2 tablespoons low fat sour cream
Heat the EVO in large pot over medium high heat, add onions, celery, carrots, and Cajun seasoning and cook, until the vegetable are slightly soft about 4 minutes.
Stir in the quinoa, add chicken broth, and salt and pepper to taste.
Partially cover and bring to a boil, lower heat to medium and cook
until the quinoa begins to soften, about 12 minutes.
Add the broccoli and cook uncovered until tender about 5 minutes, add chicken and stir.
Ladle soup into bowl, top with sour cream and Cajun seasoning to taste.