Super Bowl ready: 3 mouthwatering appetizers you’ll want to bring to the party.

By JULIE BRINKLEY

If you are trying to watch your weight, get-togethers can be difficult.

With Super Bowl Sunday this weekend, I wanted to share a few of my favorite recipes you can bring to the party without wrecking your diet.

CREAMY BUFFALO CHICKEN BAKE DIP

14 oz. uncooked chicken breast

2 oz. grated 2% reduced fat cheese

¼ cup Franks Hot Wing Sauce

¼ cup Light Hidden Valley Ranch

2 tsp. reduced fat cream cheese

1 ½ cups celery cut into sticks

1 ½ cups sliced bell peppers

HOW TO MAKE IT

Preheat oven to 350 degrees.

Bake chicken breasts for 30-35 minutes or until cooked. Remove chicken from pan and cut into small pieces.

Mix Franks Hot Wing sauce, ranch dressing and cream cheese; warm over medium-high heat until cream cheese is completely melted.

Pour sauce over chicken and sprinkle with cheddar cheese.

Bake an additional 10 minutes or until the cheese is melted.

Serve with 1 ½ cups of celery, bell peppers or your favorite veggies.

BUFFALO CHICKEN STUFFED PEPPERS

12 oz. cooked chicken breasts

1/2 cup raw celery, chopped

1 cup reduced fat sharp cheddar cheese, divided

3 tbsp. reduced fat cream cheese

1/4 cup Frank’s Hot Sauce

1/4 cup light ranch dressing

4 bell peppers any color, each cut in half from stem to base tops and seeds removed

HOW TO MAKE IT

Preheat oven to 400 degrees.

Slice tops of peppers horizontally like a lid.

Cut the peppers in half from top to bottom; remove seeds and membranes.

Lay pepper halves on baking sheet and cook 8 to 10 minutes if you prefer al dente or 10 to 15 minutes if you prefer soft.

Combine, chicken, celery, 1/2 cup cheese, cream cheese, Frank’s Hot Sauce and ranch dressing in a large bowl; stir until combined.

Stuff peppers with chicken mixture; top with 1 tbsp. of cheese per pepper half.

Return peppers to the oven and bake for an additional 10 minutes or until cheese is melted.

BUFFALO CHICKEN TAQUITOS

1 cup shredded low fat cheddar cheese

1 cup shredded part-skim mozzarella

1/2 cup grated parmesan

12 ounces shredded cooked chicken breast

1/4 cup Franks Red Hot Sauce

1 tbsp. melted butter

HOW TO MAKE IT

Pre heat oven to 400 degrees.

In small bowl mix hot sauce and butter together and pour over shredded chicken, stirring until the chicken is well-coated.

Place chicken into baking dish and cook for 20 minutes, stirring half way. Let cool for 10 minutes before making the cheese shells.

In large bowl, mix cheddar, mozzarella and parmesan cheeses; divide mixture into 8, then make balls.

Place onto parchment paper-lined baking sheet and cook for 6-8 minutes or until the edges are golden brown.

Let cool, then flip upside down and place a few spoonfuls of the buffalo chicken on the edge of each shell.

Tightly roll each one into a cigar shape. (You need to do this quickly, before the cheese hardens.)

Makes 4 servings.