Archive | April 2013

Conquer With Love

“Whenever you are confronted with an opponent. Conquer him with love.”
~Mahatma Gandhi~~

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Baked Spinach Dip

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INGREDIENTS
1 16 oz container of low fat or fat free sour cream
1 pack of frozen chopped spinach
16 oz reduced fat cheddar cheese
1 envelope of Lipton vegetable soup & dip mix

DIRECTIONS
Thaw and strain spinach and combine with 8 oz of cheese, sour cream and veg mix in a casserole dish. Top with the remaining 8 oz of cheese and bake at 350 degrees for 30-35 mins. Serve with low fat tostitos or pita chips.

Creamy Avocado Yogurt Dip

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INGREDIENTS
1/2 cup plain fat-free Greek yogurt (Rachel uses Chobani yogurt)
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste
Pita chips, tortilla chips or cut veggies for serving

DIRECTIONS
Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper to taste. Scrape dip into a serving bowl. Serve with cut veggies or pita chips.

Spaghetti Pie

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INGREDIENTS
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic or substitute plain tomato sauce with 1/4 tsp of garlic powder
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese

DIRECTIONS
Preheat oven to 350°. Brown meat in a large nonstick skillet over medium heat. Then stir to crumble. Drain and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil. Reduce heat and simmer for 20 minutes. Combine sour cream, green onions and cream cheese in a small bowl. Place the cookied spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake for 25 minutes. Uncover and bake 5 more minutes until cheese is bubbly.

Lower Calorie Dill Veggie Dip

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Ingredients
2 c. non-fat Greek Yogurt, Plain
1 Tbsp. dried dill weed
1/2 tsp. lemon juice
2 cloves garlic, minced
1 tsp. onion
1/2 tsp. sea salt

Directions
Spoon yogurt into a bowl. Add the remaining ingredients and mix thoroughly, and enjoy! This dip tastes even better if left in the fridge for a few hours before serving. Limit serving size to a little over two tablespoons.

Pumpkin Squares

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Ingredients
1 1/4 cup flour (use a mix of white and
whole wheat)
3/4 cup quick or old fashioned oats
1/2 cup brown sugar
1/2 cup finely chopped pecans
2/3 cup reduced-fat margarine or butter
4 eggs (use egg white equivalent)
2 cans (15oz) solid pack pumpkin
2 cans (14oz) low or nonfat sweetened condensed milk
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
Reduced-fat whipped topping (optional)
Pecan halves (optional)

Directions
Preheat oven to 325º. Combine flour, oats, brown sugar and pecans. Melt butter and add to dry ingredients, mix well. Press mixture into bottom of a 9×13 pan. Bake 20-25 minutes.

Meanwhile, lightly beat eggs and add pumpkin, condensed milk and spices. Whisk until smooth. Pour over crust. Bake 35-45 minutes or until knife inserted comes out clean. Let cool and add whipped topping and pecan halves if desired.

Oven-Baked Sweet Potato Fries

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INGREDIENTS
1 medium sweet potato, scrubbed and dried
1/2 tablespoon olive oil
1/4 teaspoon paprika
1 pinch salt

INSTRUCTIONS
Heat oven to 425 degrees. Slice sweet potato lengthwise into 8 pieces. Toss with oil, paprika and salt.

Spread in a single layer on a baking sheet and bake until lightly browned on the bottom, about 15 minutes. Turn slices and bake until bottom is browned and potatoes are tender, about 10 minutes more.