3 easy Father’s Day dishes Dad will actually want

PHOENIX (AZFamily) — Father’s Day is a great excuse to keep things simple in the kitchen while still serving up something fun and filling.

Eating Clean stopped by the Good Morning Arizona kitchen to share a few easy, crowd-pleasing options, including a lighter Buffalo Chicken Dip, a Cheeseburger Pizza and a warm potato arugula salad.

Buffalo Chicken Dip

Ingredients

• ½ cup 2% cottage cheese
• ½ cup plain Greek yogurt
• 1 ½ tbsp ranch dry seasoning mix
• ½ cup shredded mozzarella cheese (or blue cheese)
• ½ cup Frank’s Red Hot™ Buffalo Wing Sauce (more or less, to taste)
• 1 ½ cups chicken, cooked and shredded (or pulled)
• Veggies and baked crackers for serving

Instructions

• Heat oven to 350°F. Spray a small baking dish with non-stick spray.
• In a bowl, mix together cottage cheese, Greek yogurt, ranch seasoning, mozzarella and Buffalo sauce.
• Add pulled chicken and stir until well combined.
• Spoon mixture into baking dish and bake 20–25 minutes, until warmed through and cheese is melted.
• Serve warm with baked chips, celery sticks, or other veggies.

Cheeseburger Pizza

Dough Ingredients

• 1 cup all-purpose flour
• 1 cup 0% Greek yogurt
• 2 tsp baking powder
• ¼ tsp salt
• ¼ tsp garlic powder
• Optional: sesame seeds

Burger Toppings Ingredients

• ¼ pound 93/7 lean ground beef
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt
• ¼ tsp pepper
• 2 tbsp yogurt-based ranch dressing or avocado oil mayo
• 1 tbsp mustard
• 2 tbsp ketchup
• ¾ cup 2% shredded cheddar cheese
• Optional: 1 tbsp sesame seeds
• ⅓ cup tomato, diced
• ⅓ cup romaine lettuce, finely chopped
• ¼ cup dill pickle, sliced
• 2 tbsp red onion, very thinly sliced

Instructions

• Heat oven to 400°F.
• In a bowl, combine flour, salt, garlic powder and baking powder. Add Greek yogurt and mix with your hands. (It’ll feel sticky at first—keep mixing until smoother. Add 1–2 tbsp flour if needed.)
• Grease a 9- or 10-inch skillet with olive oil and press dough into pan (or roll onto a parchment-lined tray for a thinner crust).
• Bake crust 10 minutes.
• Meanwhile, sauté ground beef with garlic powder, onion powder, salt and pepper.
• Mix ranch/mayo with ketchup and mustard to make burger sauce.
• Remove crust, spread on half the sauce, then add cooked beef and shredded cheddar. Add sesame seeds on the crust edge if desired.
• Bake 15 minutes more.
• Top with lettuce, tomato, onion and pickles, then drizzle with remaining sauce. Slice and serve warm.

Potato Arugula Salad

Ingredients

• 1 pound baby potatoes, halved or quartered
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 2 tbsp fresh rosemary
• 4 cups baby arugula
• ½–1 lemon, juiced (to taste)
• ¼ cup shaved Parmesan

Instructions

• Heat oven to 400°F. Line a baking sheet with parchment paper.
• Toss potatoes with olive oil, salt, pepper, garlic powder, onion powder and rosemary.
• Spread in an even layer and bake 25–30 minutes, until browned and crispy on the edges and tender inside.
• In the same bowl you used for potatoes, add arugula and juice of ½ lemon. Toss, scraping up any leftover seasoning/oil. Add more lemon to taste.
• Arrange arugula on a platter. Add hot potatoes and toss slightly.
• Top with shaved Parmesan and extra cracked pepper/salt as desired. Serve hot or at room temp.

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