Memorial Day. And yummy food.

Happy Memorial Day... a day late. Every year, this weekend always feels like the official kick-off for summer. School is out. Classroom is packed up. And my summer to do list is about a mile long. Summer, to me, is such an American season... baseball, lemonade stands, cook-outs and yummy BBQ, popsicles, sprinklers and fireworks. What better way to begin such an American-feeling season than with a holiday that honors those who are serving our country. This Memorial Day was spent around the pool with some of our favorite friends. And with every holiday comes yummy food. One of my favorites (and Travis's #1 party request) has taken on a "skinny-girl" attitude... I promise the boys won't even know it is better for them than the original.

Skinny Girl Buffalo Chicken Dip

* 4 chicken breasts, cooked

* 1/2 celery, diced

* 1 (8 oz) package fat-free cream cheese, softened

* 1/2 cup Frank's RedHot Original hot sauce

* 1/2 cup shredded part-skim mozzarella cheese

* 1/2 cup shredded mexican style cheese

* 1/4 cup fat free ranch dressing

* 1/4 cup fat free Greek yogurt

- Preheat oven to 350 degrees

1. Boil the chicken until thoroughly cooked (about 10-15 minutes)

2. Shred the chicken into small pieces

3. Soften celery in a large pan (coat bottom of pan with olive oil)

4. Add cream cheese, Frank's RedHot, ranch dressing and Greek yogurt to pan, stirring 

    until smooth

5. Stir in chicken until throughly combined

6. Spoon mixture in to a deep 8 in x 8 in baking dish, layering in mixture of mozzarella  

    and mexican style cheese

7. Sprinkle a light layer of mozzarella/mexican style cheese on top of mixture

8. Bake at 350 degrees for approx. 20 minutes or until dish begins to bubble

9. Serve with tortilla chips and/or celery

10. ENJOY!!