Recipes

INGREDIENTS:

• 12 oz boneless, skinless chicken breasts
• 8 oz organic firm silken tofu
• 3 oz reduced-fat cream cheese, softened
• 3/4 cup reduced-fat shredded cheddar cheese, divided
• 1/4 cup hot pepper sauce (TRY: Tessemae's Medium or Hot Sauce)
• 1/4 cup 1% milk
• 1 tbsp dried parsley
• 2 tsp onion powder
• 1 tsp dried dill
• 1 tsp garlic powder
• 1 tsp ground cayenne pepper, optional 
• 2 oz crumbled blue cheese (about 1/2 cup)
• 2 tbsp chopped scallions, light green parts only 

INSTRUCTIONS:

1. In a wide, deep skillet or saucepan, add chicken and enough water to cover. Bring to a boil, cover with lid and reduce heat to medium-low. Simmer until chicken is cooked through, about 15 to 20 minutes. Drain and let cool. 
2. Meanwhile, in a blender or food processor, blend tofu, cream cheese, 1/2 cup cheddar, hot sauce and milk until smooth; stop to scrape down sides of bowl as needed. Add parsley, onion powder, dill, garlic powder and cayenne (if using) and blend to combine.
3. Preheat oven to 350ºF. With 2 forks, finely shred chicken in an 8-inch square baking dish. Pour cheese mixture over top. Add blue cheese and mix well. Sprinkle with remaining 1/4 cup cheddar and bake until bubbly, 20 to 25 minutes. Sprinkle with scallions and serve with whole-grain chips or sliced vegetables.