Chipotle Artichoke Dip

This is delicious!! The chipotle definitely gives it some kick!


Chipotle Artichoke Dip

¼ c. chopped cilantro

1 small clove garlic

1 chipotle chili in adobo

14 oz can artichoke hearts, drained

½ c. grated reduced fat Mexican cheese

1 TB olive oil

1 TB lime juice

Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice.  Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined.  Serve with chips or sliced vegetables.

Yield: 8 servings (2 cups). Per serving (1/4 cup)= 63 Calories; 3g Fat (41.7% calories from fat); 4g Protein; 7g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 110mg Sodium

Cheese Quinoa Casserole

Someone called this Mac & Cheese Quinoa, but it’s much more like Cheese Grits Casserole so it needs a different name.


Cheese Quinoa Casserole
1/4 c. diced roasted green chilies
1 1/2 c. quinoa, rinsed and drained
Dash garlic powder
3 c. water
2 large eggs
1 c. skim milk
1 c. reduced fat cheese
Salt and pepper, to taste

Spray a medium saucepan with cooking spray; add green chilies. Cook a couple minutes and add quinoa and garlic powder. Cook 5 minutes, stirring often. Add water; cover and let simmer until water is absorbed. Stir often. Meanwhile, preheat oven to 350*. Spray casserole dish with cooking spray. Whisk eggs and milk in medium bowl. Remove quinoa from heat and let stand for 5 minutes. Fold in cheese and add to egg mixture in bowl. Pour into prepared casserole dish and bake 25-35 minutes, when it is set and edges are just turning brown.
Yield: 6 servings. Per serving= 251 Calories; 8g Fat (28.0% calories from fat); 14g Protein; 33g Carbohydrate; 3g Dietary Fiber; 76mg Cholesterol; 186mg Sodium

Cilantro Black Bean Dip

Cilantro Black Bean Dip
1 (15 ounce) can black beans, rinsed and drained, or 2 cups cooked dried beans
1/8 cup cilantro
Dash garlic powder
1 TB lime juice
salt and pepper, to taste
dash of cumin

Place all ingredients in food processor and blend until desired consistency. If you would like it a little thinner, add a little water and blend some more.
Yield: 6 servings. Per serving= 63 Calories; 1g Fat (8.7% calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 219mg Sodium

Buffalo Chicken Cupcakes

I LOVE wing sauce!buffalochickencupcake

Buffalo Chicken Cupcakes
1 cup reduced fat Bisquick®
1/2 cup water
1 cup cooked chicken breast half, diced
4 tablespoons wing Sauce, Frank’s Red Hot
1 tablespoon fat free blue cheese salad dressing
1/2 cup sliced celery

Preheat oven to 350*. Combine Bisquick and water (add additional water 1 tablespoon at a time if necessary. This will be a thick, sticky dough.) Place dough evenly in 6 muffin cups. Combine chicken, wing sauce, blue cheese dressing and celery; top dough with this mixture. Press the chicken mixture into the dough a little. Bake 20 minutes or until lightly browned.
Yield: 6 servings. Per serving= 148 Calories; 4g Fat (24.0% calories from fat); 11g Protein; 16g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 568mg Sodium

Vanilla Cupcakes for 2

A nice, light cupcake. One day I’ll brave the frosting too. But these aren’t bad with just Cool Whip Lite as a frosting.

Vanilla Cupcakes for 2
1 egg white
2 tablespoons Splenda sugar substitute
1 tablespoon extra virgin olive oil, butter flavor
1 teaspoon vanilla, a full teaspoon – they are super vanilla-y!)
1/4 cup reduced fat Bisquick®
1 1/2 tablespoons water

Preheat oven to 350*. Line a muffin pan with 2 liners. In a bowl, add egg white and Splenda and whisk until combined. Add in vanilla and olive oil and stir until mixed. Add Bisquick and stir until smooth. Stir in water (or could use skim milk). Divide batter equally between the 2 cupcake liners. Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.

Yield: 2 cupcakes. Per cupcake= 137 Calories; 8g Fat (54.8% calories from fat); 3g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 217mg Sodium

Couscous w/ Feta & Tomatoes

coucousandfetaThis was my first time to use sundried tomatoes. ever. I did not like them. I think a little fresh tomato would have been much better in here. But, other than that, I really liked this dish.

Couscous w/ Feta & Tomatoes
1 c. boiling water
1/2 c. sun-dried tomatoes (not packed in oil)
14.5 oz vegetable broth
1 c. whole wheat couscous
1/3 c. crumbled feta cheese
1/2 tsp dried oregano
1 tsp butter flavored olive oil

In a small bowl, pour boiling water over tomatoes; let stand 5 minutes. In small saucepan, bring broth to a boil. Add couscous and remove from heat; cover and let stand 5 minutes. Drain and chop tomatoes; add to couscous. Gently stir in remaining ingredients. Serve warm or chilled.
Yield: 5 servings. Per serving=220 Calories; 5g Fat (20.0% calories from fat); 9g Protein; 37g Carbohydrate; 7g Dietary Fiber; 10mg Cholesterol; 1152mg Sodium.