Skinny Spinach Artichoke Dip

I know, I know. It's been forever since I last posted. But I got something something delicious for you and it's actually healthy as well! Here's the skinny on my spinach artichoke dip that's cheesy, creamy and packed full of flavor: Greek yogurt. 

Skinny Spinach Artichoke Dip

3 Light Swiss Laughing Cow wedges

1 cup chopped spinach, defrosted and drained

3 artichoke hearts, chopped

1/2 cup Greek yogurt

1/2 cup grated parmesan

2 tsp Worcestershire sauce

hot sauce to taste

Unwrap Laughing Cow wedges, place in a microwave bowl and microwave for 30 seconds. Add remaining ingredients and mix well. Microwave for additional 2 minutes. Stir and serve with your chips, bread or gluten free treat. I'm loving Glutino Bagel Chips right now.

Nutrition Info: Serves 4. One serving = 95 calories,  3.5 g fat, 1 g fiber, 9 g protein

Lemony Kale Salad

I have been loving crunchy kale lately. It makes for a satisfying summertime salad. If you haven't tried kale before this is a great first time recipe. The lemon and olive oil help to tenderize the kale leaves and the cranberries add a sweet touch. I am usually the first person to say "no thanks" to fruit mixed in my salads, but cranberries add a nice touch to this ensemble. 

Lemony Kale Salad inspired by Whole Foods

1 bunch kale

juice of 2 lemons

1 tbs olive oil

1 large tomato

1/3 dried cranberries

1/3 cup toasted pine nuts

salt & pepper to taste

Rinse kale and pat dry. Remove leaves from stem and tear into bite size pieces; discard the stems. Pour lemon juice and olive oil over leaves and use your (clean) hands to massage the leaves. Cut the tomato into quarters and remove the core, then slice into thin wedges. Toss tomatoes, cranberries and pine nuts to the salad. Add salt & pepper to taste. 

This salad is great served immediately but also will stay crisp for a next day meal.

Enjoy!

 

Summer Sangria

Sorry I've been neglecting you. It's been a busy couple weeks with a lot of travel. Luckily I've still found some time for Summer Sangria and relaxation. This was a simple recipe my friend and I quickly threw together and started in on the pitcher just as fast. 

Summer Sangria

1.5 liters Pinot Grigio

1 cup Vodka - I love Absolut Apeach

2-3 cups juice - I think we used a strawberry lemonade but any can work

2-3 tbs of honey or agave 

One peach, chopped

One apple, chopped

10 Strawberries

1 large handful of mint

Chop up fruit and cover with vodka. If time allows, let fruit soak for a couple hours or over night, but I know sometime, like for us, you need your sangria right away. :-) Add together remaining ingredients, give it a stir, and enjoy! Best when drunken out of Mason jars on your best friends porch.

Enjoy!

Healthier Crab Dip with Grilled Artichokes

I had a craving for crab dip the other day, but per usual, I was "trying" to be healthy. So I decided to make my own and, WOW, it was amazing! I thought about adding artichoke hearts to my dip but then I thought it might be even better to use grilled artichokes instead of chips. Very good choice if I do say so myself!

Healthier Creamy Crab Dip

4 Laughing Cow Wedges

1/4 Greek yogurt

1/2 cup Asiago/Parmesan/Romano Italian cheese blend

1 tbs mayo

6 oz premium crab meat

juice from half a lemon 

2 green scaillions

paprika, cayenne pepper, garlic powder

In a microwave safe bowl, add Laughing Cow wedges with wrappers removed and 1/4 cup Italian cheese and microwave for 30-45 seconds. Leave a 1/4 cup of Italian cheese to top dip. Add remaining ingredients in bowl and mix well. Microwave for 30 seconds, stir. Microwave for additional 30 seconds, stir. If not heated through out, continue to microwave in 30 second intervals.

Once dip is heated, transfer to a baking dish or individual pyrex dishes. Top with remaining cheese and broil in toaster over (or regular oven) until cheese is golden brown. Serve with your favorite chips, bread, or veggies. 

For the artichokes, prep them as normal and steam for 15-20 mins. Lightly coat with olive oil and cook on a medium-hot grill for additional 20-25 minutes keeping an eye out so they don't burn.

Enjoy!

Black Bean and Corn Taquitos

One of my girlfriends and I just booked a trip to Mexico and Operation Cabo: Get Ready for a Swimsuit Season went right into effect. Nothing to fear of wearing a swimsuit gets you back on the healthy living track! With just under 5 weeks to go I pretty sure I can make this goal.

These Taquitos went right along with my eating healthy goal. Plus they were so crunchy, flavorful and delicious you wouldn't even think they were healthy.

Black Bean and Corn Taquitos

1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1/2 onion, chopped
1 poblano pepper, de-seeded and chopped
1 tsp Chipotle chili powder
1 tsp Cumin
1 tsp Cayenne Pepper
1 tsp garlic powder
8 Light Laughing Cow wedges
14 corn tortillas

Pull your Laughing Cow wedges out of the fridge. You want them to be nice and soft. I would suggest the Queso Fresco and Chipotle flavor for this recipe.

Drain beans and corn, rinse well and set aside. Begin heating a heavy skillet over medium heat while you chop the onion and pepper. Add oil (or use a Misto) and quickly add chopped veggies to keep oil from burning. Saute peppers and onions until they are soft. Then toss in black beans, corn and seasonings and mix well. Add more or less seasoning as desired.

Heat oven to 375 degrees. In a large mixing bowl, place unwrapped Laughing Cow wedges. Add the black bean and corn mixture to the bowl and use a spatula to gently stir. Cheese should begin to melt and become creamy.

Wrap corn tortillas in a towel and microwave for about a minute. Place a large spoonful (about 1/4 cup) mixture in each tortilla and tightly roll. Place on a greased cookie sheet and bake for 15-20 minutes until tortillas start to golden and shell becomes crisp. Serve with salsa and fresh guacamole.

Nutritional Info: 1 Taquito = 159 cal, 3 g fat, 5.5 g fiber, 7 g protien

Enjoy!

Shrimp and Vodka Sauce over Polenta

Too be honest, the inspiration for this meal was so good old Southern Shrimp & Grits. But since I had the motivation of a sloth to cook and needed something in my belly right away, somehow this delicious concoction was made.

I simply diced up some mushrooms and red peppers and sauteed them with some shrimp. Added some Tomato Vodka sauce and poured over heated polenta (the precooked kind you buy in a tube at the grocery store). A simple, delicious and filling meal ready in under 15 minutes. No recipe needed.

Enjoy!
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Health-ier Jalapeno Bites

This is my version of one of my favorite bar snack done light! I love jalapenos, along with anything spicy, so I wanted to create a healthier version. While these weren't the same as the deep fried version, the cheese and jalapeno was definitely a great craving fix!

Health-ier Jalapeno Bites
4 jalapeno, sliced length wise and de-seeded
1 cup cottage cheese
1/2 cup reduced fat cheddar
2 tbs Ranch salad dressing mix

Start by slicing jalapenos lengthwise and pulling out core and seeds. I always wear disposable rubber gloves when cutting jalapenos to avoid irritating my skin (and my eyes when I take my contacts out at night!). Cook in toaster over for about 15-20 minutes until tender.

Meanwhile, in a separate bowl, take 1 cup cottage cheese, 1/2 cup reduced fat cheddar, 2 tbs Ranch dressing mix and stir together. Fill jalapeno halves and bake for an additional 15-20 minutes.

Then enjoy your cheesy delicious healthy snack!

Enjoy!
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Argentinian Red Shrimp

I was checking out at Trader Joe's the other day and they cashier and the lady behind me were going on and on about these Argentinian Red Shrimp. They were saying how they have the taste and texture of lobster but that they're a seasonal item and not always available. I was sold. I quickly ran to the freezer isle and added a bag to my order.

Verdict? They're pretty awesome! Easy to cook up with lots of different uses. I recently added them to a dish of mac n' cheese as some wanna be lobster mac n' cheese. I'm thinking about giving them a spin in some seafood enchiladas real soon, as well.

My favorite way to eat them has been in a tomato sauce served over pasta. Simple and easy. Sautee some onions, red peppers, and garlic in a little oil and then toss in the shrimp. These Argentinian shrimp are naturally pink but when they are fully cooked they'll go from being slightly translucent to solid and will curl up. Once shrimp are cooked, add sauce, combine and serve over your favorite pasta. Quick, easy and sure to please!

Enjoy!
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Easy Quinoa, Grilled Chicken and Roasted Veggies

This was one of those quick throw together dinners I made the other night that turned out awesome. Lots of protein, lots of fiber, and lots of flavor!

Quinoa, Grilled Chicken and Roasted Veggies with Goat Cheese
2 large chicken breast (apprx 1 lb)
2 cups low sodium chicken stock
1 cup Quinoa
1 small onion, diced
2 cloves garlic
1 lb broccoli spears
1 lb asparagus
1 cup grape tomatoes
2 tbs evoo
goat cheese
salt and pepper to taste

Heat oven to 400 degrees. Chop veggies, lightly toss in evoo, and place in oven on a foil lined cookie sheet. Cook for approximately 20-25 mins. While veggies are in oven, lightly season chicken breast and place on grill and cook until juices run clear(chicken can also be done in the oven while veggies are roasting).

While veggies and chicken are going, brown onion and garlic in a little evoo in a medium sauce pan. Add quinoa and chicken stock and bring to a boil. Once boiling, reduce temperature to a simmer and cover with a lid for 10 minutes.

After chicken is fully cooked chop into bite size pieces. In a large bowl, mix together chicken, quinoa, veggies and lightly toss. Serve warm and top with goat cheese crumbles.

Enjoy!
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Spork

I promise to do a real food post soon but I just couldn't wait to share my newest utensil with you - a sterling silver SPORK!

I'm not at liberty to say how this spork came into my position but I'm pretty excited for all it's future uses.

Artichoke Hummus

I love hummus! and I loved this Hungry Girl recipe that's a flavorful and low fat.

Artichoke Hummus

1 can artichoke hearts in water, drained, keep liquids
1 can chickpeas, drained
1/4 cup liquids from artichokes
2 tbs tahini
1 tbs lemon juice
2 cloves crushed garlic
1/4 tsp cumin
1/4 tsp paprika
salt and pepper to taste

Put all ingredients in the blender and blend away! Refrigerate before serving.

Enjoy!

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Healthy Broccoli Cheddar Soup

First off, make note, when making broccoli cheddar soup be sure to grab the plain [almond] milk and not the vanilla flavored. Secondly, if you grab said almond milk from the fridge and it says "unsweetened" don't assume that it is plain.

If you add vanilla you might just ruin dinner.

Unless your me and you don't let food go to waste. So you just add more cheese, sour cream and hot sauce to cover up the vanilla smell. Honestly though, you couldn't really "taste" the vanilla. It was just the smell thing.

Healthy Broccoli Cheddar Soup

1 tsp evoo
1 onion, chopped
2 large carrots, chopped
3 stalks celery, chopped
1 large potato, peeled and cubed
1.5 lbs broccoli florets, cut in small pieces
1 carton chicken stock (or veggie)
2 cups low fat sharp cheddar (more if mess ups ensue)
1 cup sour cream
1 cup milk (anything besides vanilla)

In a large stock pot, brown onion in evoo. Add carrots and celery and just enough chicken stock to cover veggies (about 1/3 cup). Simmer until veggies are tender and then transfer to food processor. Blend veggies into a chunky mixture.

In the same stock pot, add potatoes, broccoli and remaining chicken stock. Bring to a boil and then lower to a simmer until potatoes are easily pierced with a fork. Add carrot, celery and onion mixture to the pot. Use a potato masher or electric mixer to blend together. You can do more or less depending on how chunky you want your soup to be. I like mine kind of chunky.

Stir in remaining ingredients and simmer for several minutes. Be sure not to scorch the milk and cheese. Serve with extra cheese, hot sauce and a crusty piece of bread.

Enjoy!
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Orange Peel Shrimp and Vegetarian Fried Rice

After seeing Orange Peel Shrimp on Eat Live Run the other day, I was feeling inspired to make an Asian inspired meal for the Chinese New Year. I have had orange chicken on my mind for several weeks but I liked the idea of using shrimp instead and that the recipe happened to be gluten free.

As I pulled up to the grocery store to get my supplies I spotted my favorite Chinese takeout place. I thought for a second about just cheating my well thought out dinner plans of a homemade meal for some quick take out that would be ready in minutes, but I stuck to my original plan and was very happy about the results! The meal took about an hour to prep and cook from start to finish but I'm sure this healthier version was better than any greasy take out.

Orange Peel Shrimp recipe by Jenna of eatliverun.com
Note: you might think to yourself when make this
"that's not nearly enough sauce for all of this shrimp!"
but don't worry it is!

Vegetarian Fried Rice by Me

4 cups cooked brown Basmati rice
3 eggs
1/2 onion, diced
2 cups frozen peas & carrots
1 tsp fresh grated ginger
1.5 tbs GF soy sauce
1.5 tbs fish sauce
1.5 tbs sesame seed oil
1.5 tbs rice wine vinegar

Cook rice to package instructions (note that this takes about 50 mins).

While rice is cooking, make your orange peel shrimp. :-)

Once rice is close to being complete, mix ginger, soy, fish sauce, sesame seed oil, and vinegar together in a small bowl. In a separate bowl, beat 3 eggs and then scramble in a large frying pan with a small amount of cooking spray. Remove eggs from pan and set aside.

In same frying pan add the onion. Let cook for several minutes until they begin to brown and then add peas and carrots plus 2 tbs of water. Allow veggies to cook for another 2 mins. Fluff your rice and add to veggie mixture. Pour soy mixture sauce over rice and toss well. Cook for an additional 5 minutes. Allow for rice to "fry" or brown by stirring less frequently. Toss in scrambled eggs and serve warm.

Enjoy!

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Roasted Veggie Sandwich

I've been working a lot since the beggining of the year (is it really only the 12th?!) so quick, easy and healthy meals have been key! A delicious lunch can be made in just minutes with a little prepping or with some help from my little friend, Whole Foods. I bought a container of grilled veggies (portabella, zucchini, red onion, eggplant, bell pepper, asparagus) from the produce section of Whole Foods for only $5. I chopped a bit of everything up and nuked for a minute in the microwave. Serve on some Rudi's GF bread with a wedge of Laughing Cow. There were enough veggies to make 4 veggie-packed sandwiches. Now you know what I've been eating all week! ;-)

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BBQ Chicken Pasta

When I originally saw this recipe on Prevention RD it wasn't something that peaked my interest but I knew someone who would really fancy BBQ chicken pasta. So I figured I'd give it a shot. To my surprise, although I really shouldn't be surprised, I really liked this pasta! It was rich, creamy and cheesy with pretty good nutritional stats. Since there were not very many veggies in the pasta, I steamed some broccoli, snap peas and carrots to go on the side.

I pretty much followed the recipe on Prevention RD subbing whole wheat pasta for a gluten free varietal, plain yogurt for Greek yogurt, and omitting the raw onions. I'm also pretty sure that I added some extra cheese. ;-)


Enjoy!

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Shredded Buffalo Chicken Sandwiches

I had these buffalo chicken sandwiches at a friends home the other day and they were so good I knew I needed to recreate. Best part is they're super easy and can cook in the Crock Pot while you're at work. These would work great as sliders for a party or Superbowl or just as a delicious meal after a long day of work.

Shredded Buffalo Chicken Sandwiches

1.5 lbs boneless skinless chicken breast
1 12 oz bottle hot sauce (I used Frank's Buffalo)
1/2 package of ranch mix season packet (like the Hidden Valley kind)

for sauce:
8 0z of sour cream or plain Greek yogurt
3 oz blue cheese crumbles
1 tbs dill weed

Place chicken in crock pot and cover with hot sauce and ranch mix. Cook on low for 6-8 hours until chicken is fully cooked. Used fork and knife to shred chicken and stir together entire pot so all the chicken is saucy. To make sauce, mix together ingredients and let chill for 1 hour.

Serve on your favorite gluten free (or regular) buns with a dollop of blue cheese dip. Serve with sweet potato fries or a side of your choice!

Enjoy!