Ingredients:
3 celery stalks, cut into sticks
2 carrots, cut into sticks (or 1 cup baby carrots)
Buffalo Chicken Strips:
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 ½ tablespoons liquid hot pepper sauce (more if you like them HOT)
2 teaspoons vegetable oil
½ pound boneless chicken breasts or tenders, cut into ¼-inch strips
2 teaspoons butter
Dip:
¼ cup nonfat plain yogurt
¼ cup light sour cream
2 tablespoons light mayonnaise
3 tablespoons crumbled bleu cheese
1 teaspoon plain vinegar
Black pepper to taste
Directions:
2. Mix the garlic and onion powders with the hot sauce and set aside.
3. Heat the oil in a large, nonstick skillet. Add the chicken and cook over medium-high heat, stirring frequently, until browned and almost cooked through, about 3 to 4 minutes. Add the hot sauce mix and butter to the pan. Swirl the chicken in the sauce and cook for 1 to 2 additional minutes, or until sauce completely coats chicken.
4. Place the bowl of bleu cheese dip in the center of a platter and surround with the chicken, celery and carrot sticks. Provide toothpicks or small forks to dip chicken into dip.
Nutritional Info (per serving):
Calories 180
Carbohydrate 7g (Sugars 5g)
Total Fat 10g (Sat Fat 4g)
Protein 15g
Fiber 2g
Cholesterol 45mg
Sodium 230mg
Diabetic Exchanges: 2 lean-meat, 1 vegetable, 1 fat
Carbohydrate Choices: ½
Weight Watcher Point Comparison: 4
The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.
