Skinny Queso Dip

Start to Finish: 20 minutes

Ingredients:

1 cup skim milk
3 tbsp cornstarch1 tsp canola oil1 cup minced onion3 garlic cloves, minced1 poblano pepper, diced1-2 jalapeños, seeded and diced1/2 cup low sodium chicken broth10 oz can Rotel tomatoes with chiles, diced and drained1/4 cup fresh cilantro, choppedjuice of 1 limesalt and black pepper, to taste1/2 tsp ground cumin1 tsp ancho chili powder1-3/4 cups shredded reduced fat sharp Cheddar, Sargento

Directions:

1) In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch; set aside.
2) Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
3) Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
4) Add the cornstarch mixture to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
5) Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper. Remove from heat and add the cheese; stir until it melts completely. Serve immediately.

Variations:  Since we had the kids eat it, we did not put in the jalapeno seeds, but for a spicier version keep the seeds in.   

Notes: Wow, was this delicious. I made it for a Seahawks play-off game and could have eaten the whole thing. This would be perfect for a Superbowl snack. It was creamy, tasty, delicious. 

Servings: 11

Estimated Price: $5.00

Source: skinnytaste.com

Nutrition Facts per serving: 92.5 cal., 4.5 g total fat (2.2 g sat. fat), 81 mg sodium, 7.0 g carbo., 6.5 g pro. Daily Values: 7% vit. A, 21% vit. C, 12% calcium, 3% iron

Skinny Taco Dip

I have been on a recipe posting hiatus for quite some time (over a year). When I get busy I figure this blog is just to print off for a recipe book for when my kids go to college - and since our oldest is 6 we still have some time for that! I apologize to anyone that may be reading this blog. I have been cooking over the last year, and I have stored up recipes that need to be added to the blog. Hopefully I will get to updating more often. That is always the goal, right? Lately I have been making a lot of meals from skinnytaste. They are healthy and delicious. Here is a great recipe for a yummy snack.

Start to Finish: 15 minutes

Ingredients:

• 8 oz 1/3 less fat Philadelphia cream cheese
• 8 oz reduced fat sour cream
• 16 oz jar mild salsa
• 1 packet taco seasoning
• 2 cups iceberg lettuce, shredded
• 2 large tomatoes, diced
• 1 cup reduced fat shredded cheddar cheese
• 2.25 oz black olives

Directions:

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.

Variations: You can omit any toppings you want to fit your needs.

Notes: This was very good. I am a big fan of snack foods, and this was a good alternative to the refried bean dip we usually eat. The cream cheese was a great addition to the dip. It was creamy and tasty.

Servings: 24

Estimated Price: $10.00

Source: skinnytaste.com
Nutrition Facts per serving: Calories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g 

Avocado Corn Guacamole

Start to Finish: 15 minutes

Ingredients:
2 ripe avocados, peeled and pitted
1 cup fresh or frozen corn kernels
1 jalapeno pepper, stem and seeds removed, minced
The juice of half a lime
A big handful of fresh cilantro, chopped
1 small onion, peeled and minced
Salt and pepper to taste

Directions:
1. Put minced onion into a sieve and rinse under cold water. This is a traditional Mexican way of removing some of the pungency from the raw onion. Drain well.
2. Mash avocados in a bowl and stir in the corn, jalapeno, lime juice, cilantro and onion. Mix well and season with salt and pepper.
3. Serve with corn chips.
4. Note: Yields approximately two cups.

Servings: 6-8

Notes: I really like this. After making it the first time I made it three other times in the next two weeks. Guacamole is good anyway, but I liked the addition of corn and lime to it.

Variations: I like guacamole after it has been chilled. Also, when making this dip for some friends visiting they said black beans would be a good addition to it. I have not tried that, but it is a suggestion.

Estimated Price: $5.00

Source: Food Network Canada
Nutrition Facts per serving: 102 cal., 7.6 g total fat (1.1 g sat. fat), 42 mg sodium, 9.1 g carbo.,4.1 g fiber, 1.8 g pro. Daily Values: 3% vit. A, 14% vit. C, 1% calcium, 2% iron

Apple Dip

Start to Finish: 5 minutes

Ingredients:
1 (8 0z) package cream cheese
1/2 cup brown sugar
1 Tablespoon vanilla
Apples

Directions:
1) Place the cream cheese, brown sugar, and vanilla in the medium bowl. Mix until all of the brown sugar has been blended into the cream cheese and vanilla.
2) With the knife, slice and core the apple. Place the apple slices on the plate.
3) Dip the apple slices in the Apple Dip and enjoy!

Servings: 4

Notes: So good! The girls gobbled it up. Great dip for parties. It was very easy.

Variations: I'm sure it would taste really good on most fruits.

Estimated Price: $5.00

Source: A Cookbook for Mommy & Me
Nutrition Facts per serving: 294 cal., 19.8 g total fat (12.5 g sat. fat), 62 mg chol., 174 mg sodium, 24.5 g carbo., .8 g fiber, 4.4 g pro. Daily Values: 16% vit. A, 3% vit. C, 6% calcium, 5% iron

Crockpot Tamale Pie

Start to Finish: 4-5 hours

Ingredients:
1 pound lean ground beef
1-1/2 cup of milk
1 pkg chili seasoning mix
1 (14.5) can diced tomatoes
1 (12 to 16) ounce can whole kernel corn, drained
1 small can sliced ripe olives, drained
1-1/2 cups grated Mexican blend of cheeses
3/4 cup yellow corn meal
1 egg, beaten
1 tsp seasoned salt

Directions:
In a skillet, brown beef until crumbly; drain well. In a large bowl mix corn meal, milk, egg. Add drained ground beef, dry chili seasoning mix, seasoned salt, and tomatoes, corn, and olives. Pour into slow cooker. Cover and cook on high for 3-1/2 to 4-1/2 hours. Sprinkle cheese over top. Cover and cook for 5 to 10 minutes longer.

Servings: 6

Notes: This was delicious. The girls really liked it and we ate it as a meal, but later used it as a snack dip as well.

Variations: Like I said, you can use it as a dip. Just get some tortilla chips and enjoy!

Estimated Price: $9.00

Nutrition Facts per serving: 346 cal., 16 g total fat (8 g sat. fat), 140 mg chol., 1035 mg sodium, 25 g carbo., 3 g fiber, 35 g pro. Daily Values: 24% vit. A, 15% vit. C, 29% calcium, 27% iron

Artichoke Dip

Start to Finish: 35 minutes

Ingredients:
1 can (14 oz) artichoke hearts
1 cup Parmesan cheese
1 cup mayonnaise
Chips

Directions:
Drain artichokes and chop coarsely (if you have a blender or a food processor they work well). Mix together with the Parmesan cheese and the mayonnaise. Place in a 9x9 square baking dish and bake at 350 degrees F for 30 minutes, or until the mixture is bubbly and the sides are browned. Dip chips in and enjoy!

Notes: We made this all the time my Sophomore and Junior years of college. It was a recipe from my roommate Aubrey, passed down from her mom. It was quick, easy, inexpensive, and DELICIOUS! The six of us would eat all of it (and if someone was gone so was the dip when they got back). We would close the blinds so nobody else could have any we liked it so much (and we liked to eat). Although not the most nutritious food, it is definitely worth the calories.

Variations: You can add spinach, green chili peppers, and roasted red peppers (individually or a combination) for varying flavor and to add a little spice, but I always love it just the way it is.

Estimated Price: $5.00

Nutrition Facts per serving: 476 cal., 28 g total fat (17 g sat. fat), 74 mg chol., 2,147 mg sodium, 16 g carbo., 6 g fiber, 41 g pro. Daily Values: 18% vit. A, 13% vit. C, 114% calcium, 12% iron