Buffalo Chicken Celery Boats

This appetizer is mind blowing and I have my amazing boyfriend to thank! While we were eating the Buffalo Chicken Lettuce Wraps, I told him that the chicken was suppose to be shredded, but I didn't feel like shredding a bunch of chicken, so I used ground instead. That lead to us talking about how they would make a good and healthy appetizer come football season, but the lettuce leaves tend to be a bit messy. What to do, what to do? "What if you made the chicken shredded and stuffed it in celery," he says. Mind blown! This seemed like such an obvious idea, yet I have never thought of it (yes, I can't believe that either with all the day dreaming I do about food), nor have I seen it on any cooking show, food magazine, or restaurant menu. Literally, this was genius!!

You still get all the spice and flavor of buffalo chicken, but with no grease and guilt of wings or strips. Plus you get amazing crunch from the celery AND they are mess free. I really don't think there is a better buffalo chicken recipe out there. Since I had a baby shower this past Saturday (can't wait to meet you baby Sophia!) and had some errands to do as well, I just bought a rotisserie chicken from Publix (love those things!), shredded that up, added hot sauce and a ranch packet and BOOM, buffalo chicken in 10 minutes. I also made some low-fat blue cheese dip that I listed below as well. Are you ready for the icing on the cake? These bad boys are only 1 point for 2 celery sticks (1 tbs of meat per stick)! The blue cheese dip is 2 points per 2 tablespoons which goes a long way. Yes, it doesn't get much better than that. All in all, this is my new favorite way to eat buffalo chicken, guilt free, and have my awesome boyfriend to thank!

Buffalo Chicken Celery Boats

• 1 to 1 1/2 cups shredded chicken breast; I use rotisserie, but you can boil or skillet cook chicken and shred
• 1/2 to 3/4 cup Frank's Red Hot hot sauce (depends on how hot you like it)
• 1 packet Hidden Valley Spicy Ranch dressing mix
• 1 to 2 bunches celery; tops and ends cut off. Each stalk makes two good size pieces

1. Heat shredded chicken in skillet over medium heat.
2. Add hot sauce and ranch packet together, then pour over chicken.
3. Cook for 5 minutes until most of the sauce is absorbed in chicken and mixture is hot.
4. Spoon mixture into celery.
5. Serve with low-fat blue cheese dip (recipe follow) or low-fat Ranch dressing.

Blue Cheese Dip

• 1/4 cup blue cheese; crumb a wedge or pre crumbled
• 2 tbs low-fat sour cream
• 2 tbs low-fat mayonaisse
• 1 tsp worcestershire sauce
• pepper to tast
• Milk to thin out, about 1 tbs

1. Put all ingredients into a blender and blend until smooth.
2. If dip is too thick, thin with some milk.
3. If not blue cheese enough, add more cheese, but this will increase points.