Saturday - crepes (a la designmom), strawberries, nutella, whipped cream
Sunday - boneless buffalo bites with ranch dip, mozzarella sticks, pizza rolls
Monday - tacos
Tuesday - pizza, broccoli
Wednesday - homemade macaroni and cheese, carrots
Thursday - chicken noodle soup, rolls
Friday - ?
dessert - (Sunday?) cheesecake stuffed chocolate chip coookie bars
Boneless buffalo bites with homemade ranch dip
Buffalo sauce
1 teaspoon cayenne pepper
1 tablespoon water
3/4 cup apple cider vinegar
1/2 cup butter
Juice from 1/2 of one lemon
Ranch dip
1 cup plain Greek yogurt
1 small handful parsley
4 cloves garlic
2 green onions, green parts only
1⁄8 cup yellow onion
1/2 teaspoon apple cider vinegar
Juice of 1/2 a lemon
2 teaspoons guar gum, optional*
4 chicken breasts, cut into 1-inch pieces
Salt, to taste
Pepper, to taste
In a small bowl, combine cayenne pepper, water and vinegar to form a loose paste.
In a small saucepan, melt the butter over low heat. Do not brown. Add the cayenne pepper mixture and lemon juice. Simmer over low heat until well combined.
To make the Ranch dip, combine all the ingredients (except guar gum) in a food processor or blender. Process until creamy. For a thicker dip, add guar gum, and process once more to fully incorporate. Refrigerate until ready to use.
Season chicken pieces with salt and pepper. Place in a large skillet with 1 cup of the prepared buffalo sauce. Simmer over medium heat until chicken is cooked through. Avoid stirring. Serve with Ranch dip.
Servings » 12, as an appetizer
Source: Kim Bowsher, thefamilypracticeblog.com
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