‘Ello there mates! Sorry for the weird – just in one of those moods…… anywho….

Today’s post is buffalo chicken themed, so of course it was bangin’ (yes, bangin’. It’s a very sophisticated tasting term – look it up.) And what could be better than buffalo chicken dip? Why of course, stuffing it into won ton wrappers that are shaped like cupcakes makes it better. Der.

The inspiration (or Pinspiration, i should say – get it? Cause I found it on Pinterest? Okay… you got it) for today’s recipe, came from Christy, the Girl Who Ate Everything. I thought this was a genius idea and then just modified it a bit to suit my tastes (cause ya’ know I’m not really a big fan of blue cheese…).

It was actually really simple, and to save on cooking time for dinner, I prepped the buffalo chicken “dip” part of it the night before, so that all I needed to do for dinner when I got home from work, was to preheat the oven, stuff those little won ton wrappers into the cupcake tin, fill with the dip, and pop those babies in the oven. Super simple. Which is, of course, the greatest. Cause who wants to spend three hours after work making dinner? Not this girl. Ain’t nobody got time for that. Moving on….

Print Buffalo Chicken “Cupcakes” Prep Time: 1 hour Cook Time: 20 minutes Total Time: 1 hour, 20 minutes Yield: 24 "cupcakes" Serving Size: 1 cupcake Ingredients: 1.5 lbs boneless, skinless, chicken breast

8 oz (1/3 less fat if desired) cream cheese, softened

1/2 cup light (not fat free) Ranch dressing

1/2 cup hot sauce (such as Frank's Red Hot)

1 (8 oz pkg) shredded cheddar cheese (reduced fat if desired)

2 large celery stalks, cleaned and diced

1 pkg won ton wrappers (at least 48 wrappers - usually you can find these in with the refrigerated produce) Method: Boil chicken in a large pot of water (cover chicken breasts with water) for about 20 minutes, or until chicken is cooked through. Let cool. Shred the chicken into little pieces just by pulling it apart with your hands and place in a large mixing bowl. Add the cream cheese, Ranch, hot sauce, about half of the shredded cheddar, and the diced celery to the mixing bowl. Mix together until everything is well blended and you don't have any big chunks of cream cheese or anything. Preheat the oven to 375 degrees F. Spray two muffin tins with non stick spray. Carefully layer the won ton wrappers into the muffin tins. I used two won ton wrappers per "cupcake". You just want to get them in there so that you've got as much of the outside cupcake area covered as possible, so they will overlap a little in the middle. See photos below if I didn't word that as clearly as I meant to. Scoop a few spoonfuls of the "dip" mixture into each won ton cupcake. You should have just enough "dip" for 24 "cupcakes". Sprinkle a little shredded cheddar onto the tops of the cupcakes, using the rest of your cheddar cheese. Bake, uncovered in the oven for about 18-20 minutes. You want the edges of the won ton wrappers to be crispy and browned, but not burnt. Let cool for a few minutes and then use a knife if needed to pry the cupcakes easily out of the tins, and enjoy! Notes For 1 cupcake: 140 kcal, 5g FAT, 10g PRO, 10g CHO, 0g Fiber, 1g Sugar 3.1 http://www.healthyvittlesandbits.com/2014/07/30/buffalo-chicken-cupcakes/

Here is a photo of how I layered the won ton wrappers into the cupcake tins (as you can see, it’s not really an exact science, just try to cover as much of the cupcake area as possible, and gently press the wrappers down into the tin wells):

Here they are filled with the innards and topped with cheddar cheese, just waiting to go into the oven:

And then here they are fresh out of the oven, cooling down before I dug in:

I shared some of these with my coworkers, and they were a big hit. I was also asked to bring them to the next food-worthy function we have at the office, so you know they are super tasty (and relatively healthy if you check out the nutrition info posted above with the recipe 🙂 )

So, what do you guys think? Do these look tasty?

I certainly think so, but then again maybe I’m biased because I made them 😉

Also, just a heads up, I’ve decided that for the month of August, I’m going to do an “Eat Clean Challenge”, where I try my best to eliminate as many processed foods out of my diet as I can, to see what happens. Now, bear in mind I won’t succeed 100%, because to eat ZERO processed foods just isn’t realistic for me from a time/money stand point right now, but I’m going to do my best to cut back as much as possible. I’ll elaborate more on this with my next post (hopefully next week, after I’ve started), and I’ll be talking about what I’m preparing/eating, how I’m feeling, my macronutrient totals (going to try track my intake in myfitnesspal to make sure I’m getting enough protein and such), and what, if any, changes I’m noticing in my mood, body, energy, skin, etc. No, I don’t have a particular reason for doing this, I was just feeling like a change, and a challenge, and this meets both criteria. Now….. anyone wanna join me??? If you’re on board this train to better health, leave me a comment and let me know what changes you’re going to make. I love hearing from you guys 🙂

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