So I challenged myself to lighten it up. Ended up with about a pound of boneless, skinless chicken breast, 1 red container of 2% greek yogurt, and a small bottle of tabasco. Threw it all in a crockpot and cooked it on low for about 3 and a half hours. After about three hours, I went in and shredded it and let it sit for a bit longer.
Not going to lie, I didn't even miss the ranch dressing or the cream cheese / sour cream.
When I went to use it in my lunch, I didn't fill the red container the entire way with chicken, allowing some "room" for the greek yogurt I used. I would say that the entire recipe made at least 7 servings in a "red" container, so the greek yogurt in each serving is probably minimal.
So to make a healthy lunch for the week, check it out below!
1 red - crockpot buffalo chicken
1 green - steamed mixed veggies
1 yellow - quinoa
1/2 blue - crumbled goat cheese
Delicious and filling!