Zesty Veggie Dip

I served this at our last get-together and it was a hit.

Zesty Veggie Dip

5 oz container fat free, plain Greek yogurt

.7 oz Italian dressing packet

½ c. chopped green onions

1 c. chopped tomatoes

1 avocado, diced

1 TB lemon juice

 

Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.

 

DDD Review #6 – Grind Burger Kitchen

While I was in Louisville KY in March I decided to walk from my hotel to a DDD restaurant.  I did a search and started off.  I got scared and turned around and ate at a pretty tasty place. But it wasn’t a DDD restaurant.  So, the next day I talked to co-workers who assured me I’d be safe walking and that evening I took off again. This time I made it to Grind Burger Kitchen. It was delicious!  and in such a cool building on a hip and happening street off downtown Louisville.  (I do love the buildings in Louisville. Such neat architecture.) I had a Southern Burger –sharp cheddar pimento cheese, bacon, spicy dill pickles= delicious! I hope I get to go there with Hubby some time.

Gringo Posole

Delicious!

Gringo Posole

1 lb pork stew meat (or other pork chopped)

1 green bell pepper, diced

1 onion, finely chopped

1 tsp garlic powder

2 cubes beef bouillon

2 (10 oz) cans tomatoes with green chilies

2 (15 oz) cans hominy, drained

1 tsp smoked paprika

1 tsp black pepper

1 tsp chili powder

1 diced chipotle with adobo

32 oz Low sodium beef broth to cover or water

 

Add ingredients to 5 quart slow cooker and cook 6-8 hours on low.

Yield: 6 servings.

Sheet Pan Breakfast Bake

So easy!

Sheet Pan Breakfast Bake

20 oz pkg shredded potatoes

¼ tsp thyme

¼ tsp basil

¼ tsp oregano

¼ tsp garlic powder

Salt & pepper, to taste

1 c. shredded reduced fat cheddar cheese

12 slices bacon

6 large eggs

3 TB grated Parmesan cheese

2 TB chopped fresh chives

 

Preheat oven to 400*. Spray baking sheet with cooking spray. Place potatoes in a single layer on baking sheet. Sprinkle potatoes with seasonings. Place in oven and bake 20-25 minutes. Remove from oven and make 6 wells for the eggs. Add eggs and bacon. Sprinkle eggs with Parmesan, salt and pepper. Bake until egg whites have set and bacon is cooked through; about 10-12 minutes. Serve immediately.

Yield: 6 servings.

Best Chicken Noodle Soup

bestchickensoup

Hubby said I could make this again.

 

Best Chicken Noodle Soup

½ c. diced onion

2 c. sliced celery

1 c. shredded carrots

3 c. cooked chicken, chopped

32 oz fat free, reduced sodium chicken broth

4 c. water

1 c. skim milk

1 oz pkg Ranch dressing mix

½ c. light cream cheese

6 oz Smart Taste spaghetti, uncooked

 

In large saucepan or soup pot, spray bottom with cooking spray and add onion, celery and carrots. Cook for a couple minutes and add chicken, broth, water and milk. May need to add more water depending on how soupy you like your soup. Add Ranch powder, cream cheese and spaghetti. Simmer until pasta is done.

Yield: 6 servings. Per serving=

Green Chile Tortilla Pie

This is a great side or a light breakfast.

Green Chile Tortilla Pie

1 10-inch tortilla (low carb)

1 c. shredded reduced fat cheddar cheese

4 oz can green chilies, drained

3 eggs, beaten

½ c. plain nonfat Greek yogurt

Salt

Dash Cumin

 

Preheat oven to 350*. Spray pie plate with cooking spray. Place tortilla in plate. Spread cheese over tortilla and top with green chilies. Combine eggs, yogurt, salt and cumin; pour over green chilies. Bake 40 minutes or until center is set.

Yield: 4 servings.

 

Spinach Artichoke Lasagna

Hubby said I can make this again! It’s like spinach artichoke dip you eat with a fork!

Spinach Artichoke Lasagna

1 c. fat free chicken broth

6 Oven ready lasagna noodles

3 c. diced cooked chicken

½ c. diced onion

½ tsp garlic powder

2 (14 oz) cans artichoke hearts, quartered, drained

10 oz box chopped spinach, thawed, drained & squeezed dry

Salt and pepper, to taste

¼ c. grated Parmesan

8 oz. light cream cheese

½ c. shredded mozzarella

2 oz crumbled feta

 

Preheat oven to 350*. Pour a little broth in the bottom of a 9×13 pan and add 3 lasagna noodles, set aside.  In large skillet sprayed with cooking spray, add chicken, onion, garlic powder, artichoke hearts, spinach, salt and pepper; combine. Add Parmesan and cream cheese and stir until cream cheese is melted and ingredients are well combined; add broth if needed to make mixture less dry. Pour half the chicken mixture over the lasagna noodles in prepared pan. Top with remaining lasagna noodles; top with mozzarella and feta. Bake 20-30 minutes or until heated through and pasta is done.

Yield: 6 servings.