Spinach Dip with Baked Pita Chips

Everyone has a small stack of yummy appetizer recipes that they pull out on special occasions like holidays and dinner parties. But I'm willing to bet you don't often think of these same recipes when thinking about what snacks to have in the house during the week. Packaged snack foods are so expensive, and often not very healthy for you. I definitely have my fair share in the house, but when I was going through my recipe file today, trying to pull together my shopping list for the week, this dip and chip combo popped out at me as something that is not only fresh, but healthier too. The thing that surprised me the most was the use of yogurt instead of sour cream, a common substitution from what I've learned. This recipe is virtually fat free, and very very yummy. And the chips are versatile. Once you know how to make them you can use them with any dip, salsa, or spread!

Spinach Dip

Ingredients

• 10 oz baby spinach (not frozen)
• 1 cup plain fat free or low fat yogurt, drained of excess water
• 4 oz fat free cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice

Directions

1. Steam spinach until wilted. Rinse in cold water, and squeeze out excess water by hand. Chop finely, and place in a medium bowl.
2. Stir the yogurt and cream cheese together until smooth. Add to spinach.
3. Stir in Parmesan, garlic, and lemon juice. Blend thoroughly.
4. Cover, and refrigerate until ready to serve. (I like to let it refrigerate for at least 30 minutes)

Makes about 2 cups.

Baked Pita Chips

Directions

• 6-8 6 inch whole wheat pitas
• Butter flavored cooking spray
• Salt (optional)

Ingredients

1. Preheat oven to 400 degrees.
2. Cut pitas into 8 wedges and separate layers of each wedge.
3. Place triangles in a single layer on two greased cookie sheets.
4. Spray with butter flavored cooking spray and add optional salt.
5. Bake until crisp, 8-10 minutes. (Keep an eye on them though...every oven is different, and they burn easily!)

I think next time I'll add some artichokes just to spice it all up a bit!

Baked Chimichangas

This is such an easy, quick dinner to throw together, and it is so yummy and very filling! I think I found it on a Weight Watchers site last year when I was on my points kick. If you're a WW follower, these are only 2 points each!! There are lots of ways you can play around with this recipe. I think next time I will try some chicken along with the turkey, and if I'm feeling super crazy I might add some melted cheese on the top.



Ingredients

• 1lb lean ground turkey or beef
• 1 cup chopped onion
• 1 tsp minced garlic
• 2 cups chunky salsa
• 2 tsp chili seasoning
• 6-6inch wheat flour tortillas
• Butter flavored cooking spray
  
• Fat free sour cream (as much as you want!)

Directions

1. Preheat the oven to 475 degrees. Spray a 9 x 13 baking dish with regular cooking spray.
2. In a large skillet, brown the meat and onion
3. Stir in the garlic, 1 cup of salsa, and chili seasoning.
   
4. Lower heat and simmer for 5 minutes.
5. Spoon the meat mixture into the center of each tortilla and roll. (I fold in the sides first, then roll over). Place in baking dish.
   
6. Lightly spray the tops of the tortillas with butter flavored cooking spray.
7. Bake for 12-14 minutes or until golden brown.
8. When cooked, spoon the remaining salsa and sour cream on top of each chimichanga.

I chose to serve it with white rice on the side, with a little salsa and tabasco sauce mixed in for the extra Mexican flavor.

Deep Dish Pizza Casserole

I wish I could remember where I found this recipe because I would love to give the website credit for this yummy, healthier alternative to pizza. This dish is super easy to throw together and makes a full casserole dish, leaving you with leftovers for lunch or dinner the next day!

Ingredients

• 1lb extra lean ground turkey or beef (I use turkey)
• 15 oz chunky Italian style tomato sauce (I use Chunky Ragu Tomato, Garlic, and Onion)
• 1-10oz refrigerated pizza crust dough
• 6 slizes part-skim mozzarella cheese

Directions

1. Preheat oven to 425 degrees.
2. Brown meat in skillit until it crumbles. Drain and return to heat. Add tomato sauce and cook until heated through.
3. Coat a 9 x 13 baking dish with cooking spray.
4. Unroll pizza crust dough and press into bottom of dish and halfway up the sides of the dish.
5. Line the bottom of the pizza crust with 3 slices of mozzarella cheese. (I cut them in half and do two rows of three halves...it covers more area that way)
6. Top with meat mixture.
7. Bake for 12 minutes.
8. Top with remaining three cheese slices and bake an additional 5 minutes or until crust browns and cheese is melted.

Let cool before serving.


There are lots of ways you could tweak this and add different toppings or sauces. If anyone plays around with it a bit, please comment!

Lemon Turkey Burgers

It took me a long time to get my beef-loving husband to not gag at the thought of substituting his wonderful red meat for the healthier alternative of turkey. It finally happened one night when I made taco salad and substituted the turkey for the beef. After about ten minutes of complimenting me on the meal, I confessed my substitution, and he hasn't complained since. I now substitute turkey in almost all of my beef meals including tacos, baked ziti, pizza casserole, and now burgers. You can't even tell the difference. Do make sure however, to get extra lean turkey (I buy 97% lean).

I found this recipe on MrsDash.com a few weeks ago and we were both blown away by how much flavor this recipe gives our turkey burgers. Tonight I served them up on regular buns and with Cape Cod Robust Russet potato chips. It was a perfect meal for an early spring evening.


Ingredients

1. 2 tbsp Mrs. Dash Lemon Pepper Seasoning Blend
2. 1 tbsp Mrs. Dash Garlic and Herb Seasoning Blend
3. 1 lb lean ground white turkey
4. 1 cup breadcrumbs
5. 1 large egg, beaten lightly
6. 4 tbsp onion, minced

Directions

• In a bowl, mix all ingredients together with your hands
• Form into four patties
• Spray a pan on the stove, or preheat the barbeque to medium high
• Place patties on pan or grill and cook 5 to 6 minutes on each side, or until no longer pink in the middle
• Garnish as you'd like, and serve!

One little side note about Mrs. Dash meals. Even though the Mrs. Dash items can be a little more expensive, its really important to use the brand. No I'm not a spokesperson :) I've done a lot of comparing, and Mrs. Dash really is the only brand that is salt-free, making the meals very heart healthy.

I'm headed out for a week of travel for work, so I'm afraid this will be the only post this week as my poor husband must fend for himself. Enjoy your week everyone and I will be sure to post next weekend!

Mediterranean Chicken with Cranberry-Walnut Salad

The first time I made this dish, I think I spent more time smelling it than I did eating it. The smell of the marinade for the chicken makes you feel like you are seriously sitting at a cafe in Tuscany. It smells amazing, and tastes just as good. You can pair the chicken up with pretty much anything. Tonight I chose a cranberry walnut salad, and baked potato, topped off of course with a very yummy pinot grigio wine.

Mediterranean Chicken

Ingredients

• 2 tbsp Mrs. Dash Tomato Basil Garlic Seasoning Blend
• 3 tbsp low-fat plain yogurt, drained of excess water
• 2 tsp olive oil
• 1 lb boneless, skinless chicken breasts

Directions

1. Combine Mrs. Dash, yogurt, and olive oil in a bowl.
2. Lightly score chicken breasts and place in a bowl with the mixture, turning to coat well.
3. Refrigerate for at least one hour.
4. Grill or cook chicken in a large skillet until no longer pink or temperature reaches 160 degrees.

Source: MrsDash.com

Cranberry-Walnut Salad

Ingredients

• 1 head romaine lettuce
• A handful of dried cranberries
• A handful of walnuts
• Plain feta cheese
• Fruit dressing (I prefer Newman's Own Raspberry and Walnut)

Directions

1. Combine everything. Add more or less ingredients as desired.
2. Refrigerate before serving.