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Light Skinny Artichoke Dip

19 Nov

 

 

I found this beauty on Skinnytaste- one of my favorite recipe blogs. It’s so good you can’t even tell it’s healthified! I actually liked this so much, I made a new bowl of it the second the first was finished. Image

Best of all- it’s easy to prepare a head of time- just throw it in the oven when the time is right.

Ingredients:
  • 13.75 oz artichoke hearts packed in water, drained
  • 10 oz frozen spinach, thawed and squeezed
  • 1/4 cup chopped shallots
  • 1 clove garlic
  • 1/2 cup fat free Greek yogurt
  • 1/2 cup light mayonnaise
  • 2/3 cup Parmigiano Reggiano
  • 4 oz shredded part skim mozzarella cheese
  • salt and fresh pepper to taste
  • olive oil spray
Directions:

Preheat oven to 375°.

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Vinegar Kale Chips

5 Nov

Tue

I’m a potato chip addict!  Here’s a healthy alternative-

one small bunch of kale

1 T extra-virgin olive oil

1 T vinegar (I used red)

sea salt to taste

Preheat oven to 300F
Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.
Put kale pieces into a large Ziploc bag (or use a bowl if you don’t mind getting your hands oily.) Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly “massaged.”
Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.
Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn’t mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.

When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately

Delicious Eggplant & Feta Dip

29 Oct

Came across this in EatingWell, everyone was really impressed.  It’s become a staple in my house.  So easy, delicious, and healthy… what more could I ask for?

Tue

  • 1 medium eggplant (about 1 pound)
  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup crumbled feta cheese, preferably Greek
  • 1/2 cup finely chopped red onion
  • 1 small red bell pepper, finely chopped
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt

You may want to double the recipe because it goes QUICK!

1

PREPARATION

  1. Position oven rack about 6 inches from the heat source; preheat broiler.
  2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
  3. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper,  basil, parsley, cayenne and salt.

The only critique I received was that it was a little chunky the first time.  I tried blending the eggplant next time, but I prefer the original.  Now I realize if you mix the lemon and eggplant really well while it’s still hot you can get a more natural puree type texture.

Pumpkin Errything (and Tobi PROMO)

15 Oct

Up until last Fall, I ASSUMED I hated the taste of pumpkin.  I blame those ugly goopey looking pies!  But, after pumpkin picking and enough years of carving, I decided to puree one. I baked some doughnuts and you know?!?! Pumpkin really doesn’t have that strong of a flavor… so I’ve been LOVING it this year… thank you Dunkin Donuts!!

Tue

Here’s a quick and easy recipe I feel like sharing 🙂 It was a HUGE hit…even for my boyfriend who is still anti-pumpkin in his head.

Pumpkin Spice Cream Cheese Breakfast Rolls!!!!!!!!!!!

Image

2 packages/cans Pillsbury Crescent Rolls

4 0z cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumkin (Libby’s)

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1.  Preheat oven to 350 degrees F.  Unroll crescent rolls to form 4 rectangles placed side by side.  Pinch seams together to form one long rectangle.  Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined.  Spread mixture over crescents leaving a 1/2 inch border around edges.  Starting at long end, roll up then cut into 1 inch pieces.  Place around 2 9 inch cake pans that have been sprayed with cooking spray.  I left the centers open so the rolls form a circle.

2.  Bake for 28-30 minutes or until rolls are golden brown.  Remove and let cool for 10 minutes.  Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin

1.  Mix all ingredients into a large bowl until smooth.  Spread over warm rolls.

I may add more pumpkin than the original recipe calls for… it’s all trial and error!  Keep posted, I have some ideas for the rest of the pumpkin that I’m hoping ends up good enough to share 🙂

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