Easy Spinach Artichoke Dip

1 box frozen spinach
1 bag frozen artichoke hearts
1 jar sliced black olives (optional)
1 bag Italian blend cheese
1 bag Parmesan cheese
Garlic powder to taste
Mayo just enough to bind together about 2 heaping spoonfuls

Blend everything in a bowl bake in a casserole dish on 350 for about 20 minutes until everything is hot and yummy!

Can also be done in a crockpot.

Serve with crackers veggies tortilla chips or crusty bread

Country Style Split Pea Soup

Country Style Split Pea Soup

Ingredients:
2 cups dry green split peas
8 cups hot water
1-2 lbs ham hocks or regular sausage roll
2 garlic clove, finely chopped
1 medium onion, grated
1-2 stalks celery and tops chopped
2 large carrots, peeled and sliced or chopped
1 large potato, chopped in 1" chunks
2 teaspoons salt
1/2 teaspoon pepper
Spices: crushed red pepper, paprika etc

Directions:
1. Sort and wash peas in a colander under cold running water

2. Combine all ingredients. Heat to Boiling. Reduce Heat and simmer or until peas are very soft and soak up all the water. (About 1 hour) The longer it cooks the thicker it gets.

3. When done cooking, take out ham hock and cut up -- add back to soup. I like to buy either chunks of ham or smoked sausage to add at the end. Heat long enough to cook the meat.

OR
Cook meat on stove. Put everything in crockpot until desired thickness is reached.

Artichoke Spinach Dip

1 cup canned artichoke hearts or frozen artichoke hearts, chopped
8 ounces cream cheese
1/2 cup spinach, chopped, thawed
1/2 cup Parmesan cheese, grated
1/2 teaspoon red pepper flakes, crushed
1/4 teaspoon salt
1/8 teaspoon garlic powder
Add pepper to taste
Serve with cracker, chips, or toasted bread

Directions

1. Boil spinach and artichoke hearts in a cup of water in small saucepan over medium heat until tender, about 10 minutes and drain.
   
2. Heat cream cheese in small bowl in microwave set on high for 1 minute. Add spinach and artichoke hearts to the cream cheese and stir well.
   
3. Add remaining ingredients to the cream cheese and combine. Serve hot.

Cauliflower "Mash" Potatoes

from Cook Yourself Thin

-1/2 large head cauliflower, broken into florets (about 8 cups)
-1/2 cup nonfat buttermilk
-1 pound Idaho potatoes, peeled, quartered lengthwise, and sliced 1/2 inch thick
-Salt
-1/2-3/4 cup low-fat milk
-Pepper
-1 Tbsp butter
-2 green onions, chopped

1. Place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes.
2. Transfer to a food processor or blender, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes.
3. Meanwhile, place potatoes in a saucepan, add cold salted water to cover by about 2 inches, bring to a boil, reduce heat, and simmer until tender, about 15 minutes.
4. Drain, return to the saucepan, and heat over medium heat for 1 to 2 minutes to dry.
5. Mash with a potato masher or hand mixer.
6. Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt, and 1/4 teaspoon pepper.
7. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency.
8. Stir in the butter and the green onions.
9. Enjoy 2 vegetables in one dish!

Side note: You could add in garlic salt and eliminate the butter to reduce the fat.

Lettuce Wraps II

1/2 lb. ground chicken or turkey (I have always used ground turkey and it is fabulous!)

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped onion

2 cloves garlic, finely chopped

1 1/2 tsp. finely chopped fresh ginger

2 Tbsp. lemon juice

2 Tbsp. hoisin sauce (found in the Asian aisle)

2 tsp. brown sugar, packed

1 1/2 tsp. sesame oil

1 tsp. soy sauce

5 - 10 drops red pepper sauce (Tabasco)

2 Tbsp. cilantro, chopped

1 head iceberg lettuce, separated into lettuce cups

In a large skillet sprayed with nonstick cooking spray, saute chicken/turkey over medium heat until no longer pink. Pour into dish; set aside. Rinse pan; spray with nonstick cooking spray. Saute bell pepper, onion, garlic and ginger for 2 minutes. Add meat. In a bowl, blend lemon juice, hoisin sauce, sugar, oil, soy sauce and pepper sauce. Pour into pan; stir to coat chicken/turkey. Reduce heat and simmer, stirring until sauce is absorbed, about 4 minutes. Stir in cilantro. Serve with lettuce cups. (optional, rice)

Pico de Gallo

tomatoes, green onion, lemon juice, water to taste. Probably about 1 tomato and 1 green onion. Fill to half way covered with lemon juice and the rest with water.

Onion, Avocado & Tomato Salad

Onion
Avocado
Tomatoes
Cider vinegar

Just cut them all up thinly and soak in cider vinegar. Maybe some salt and pepper if you want.

Strawberry Spinach Salad

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and
torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Veggie Chili

This will make a pretty large pot. I can eat off of it a week by myself, and often end up freezing half of it to eat later. Or, you can just cut the recipe.

3 cloves fresh garlic (or a tbsp of garlic powder)
1 large white onion
3 stalks celery
3 bell peppers, whatever variety you like. I usually do 1 green, 1 red, and 1 yellow or orange, depending on what they have.

2 cans dark red kidney beans
1 can pinto beans
1 can red beans
1 can petite diced tomatoes
1 can tomato sauce
1 can corn

Spices: I don't measure, so just do it to taste.

Salt
Black Pepper
Chili powder (a healthy amount, 2-3 tbsp)
Cumin (a less healthy amount- 1-2 tsp)
Paprika

1/2 cup balsamic vinegar, depending on how strong you like the flavor.

mince the garlic and onion and saute in a little bit of olive oil.

Chop the celery and bell peppers, add the spices and cook until slightly tender.

Drain the beans and corn and add. Add the tomato sauce and the tomatoes with juice.

Add in the balsamic vinegar, and let it all simmer for about 15 minutes. Taste and make any necessary adjustments.

You can eat it at any point now, but the longer you let it simmer, the more the flavors come together.

Baked Zucchini Sticks & Marinara Sauce

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Pecorino Romano cheese
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Quick Marinara Sauce (1 cup)
1 tsp olive oil
2 cloves garlic, smashed
1 28 oz cans crushed tomatoes (I like Tuttorosso)
1 small bay leaf
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste
Preheat oven to 425°.

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer about 20 minutes.

In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping (.5 pt)