Chicken Fajita Pizza

Ingredients

1 tube (13.8 oz) refrigerated pizza crust

1 lb boneless skinless chicken breast, cubed

3 tsp. canola oil, divided

1 tsp. fajita seasoning mix (I used a little more)

1 medium sweet red pepper, julienned

1 medium green pepper, julienned

1 medium onion, halved and sliced

1 garlic clove, minced

1/2 cup salsa

1/4 tsp. salt

1/4 tsp. pepper

1 1/2 cups (6 oz) shredded reduced fat Mexican cheese blend 2 Tbsp. minced fresh cilantro

Directions

Unroll crust into a 15 x 10 x1 baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425 for 7-10 minutes or until golden brown.

Meanwhile, in a large nonstick skillet, saute chicken in 1 tsp. of the oil until done. Sprinkle with seasoning mix; cook 30 seconds longer. Remove and keep warm.

In the same skillet, saute the peppers and onion in remaining oil for 3 minutes. Add garlic; cook 2 more minutes. Remove from heat; stir in salsa, salt, pepper and reserved chicken.

Spoon mixture over crust; sprinkle with cheese (I put cheese on under AND on top of chicken mixture). Bake for 6-8 minutes or until cheese is melted. Sprinkle with cilantro.

Buffalo Chicken Ranch Dip

Ingredients

• 2 (10 ounce) cans chunk chicken, drained (I used a bit more)
  
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®) (I used more -- to taste)
  
• 1 1/2 cups shredded Cheddar cheese

Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers or chips.