Manhattan Clam Chowder

On chilly nights the best thing to eat is some warm, filling soup. This Manhattan Clam Chowder is delicious, healthy, quick and easy. 

Manhattan Clam Chowder

1 tbs butter

1 cup onion, chopped

1/2 cup celery, chopped

1/2 cup carrot, chopped

2 cloves garlic, minced

2 (6.5 oz) cans chopped clams

1 1/2 cups water

1 large russet potato, chopped (and peeled, if desired)

1 can (15 oz) can fire-roasted diced tomatoes

1 tsp Italian seasoning

salt and pepper to taste

Heat large pot and melt butter. Add onion, celery, carrot and garlic and sautee until tender. Drain liquid from clams and add water to make 3 cups of clam stock. Add extra water if needed. Add remaining ingredients to cook for 15-20 minutes until potatoes are tender.

Enjoy!

Easy Cheese Bites

I have come across these cheese bites about a 100 times on Pinterest. Today I finally made them.

These simple, delicious cheese bites are made from low-fat string cheese cut into bite size pieces. Begin by heating the oven to 425. I didn't have any gluten free bread crumbs so I toasted a piece of Udi's and ground it in a food processor with some Italian herbs and garlic powder. Cut the cheese into bite size pieces, dip in egg white, then in bread crumbs. Place on a greased baking sheet and cook for 4-5 minutes. Keep an eye on to make sure they do not overcook and ooze all the cheesy goodness out.

Enjoy!

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!