So, who is your team? Ravens or the 49ers?
Whether you enjoy football or not, there is a good chance you will be hosting or attending a Super Bowl party this weekend. The fun part of Super Bowl parties is all the delicious (fattening!) variety of foods and beverages. My mouth is already watering thinking about it!
If you love spinach, artichokes, cheese and hot, here is an amazing low-calorie traditional side dish most people enjoy that you may want to bring or make for your Super Bowl party.
During your Super Bowl party, Keep Choosing Consistency in your healthy eating,
Hot Spinach and Artichoke Dip
Bring this hot spinach and artichoke dip to your next football party, no one will know it’s light!
This is easy to prepare ahead of time, then throw it in the oven when you are ready to eat. Serve this with Pretzel Crisps or pita chips, but baked chips would also be great. This dip is also delicious with carrot sticks!
Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g
- 13.75 oz artichoke hearts packed in water, drained
- 10 oz frozen spinach, thawed and squeezed
- 1/4 cup chopped shallots
- 1 clove garlic
- 1/2 cup fat free Greek yogurt
- 1/2 cup light mayonnaise
- 2/3 cup Parmigiano Reggiano
- 4 oz shredded part skim mozzarella cheese
- salt and fresh pepper to taste
- olive oil spray
Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.
I just snipped some yummy vegetables from my garden.
I have been amazed with my garden this year! No bugs, no weeds, no mold, no problems whatsoever…just abundant growth and lots of delicious veggies for our household!
Here is a mouth-watering recipe you are sure to enjoy more than once! Enjoy!
Roasted Broccoli and Cauliflower with Lemon And Orange
If childhood memories of smelly boiled broccoli have kept you from enjoying cruciferous vegetables, this cooking method may very well change your mind. Baking lightly oiled broccoli and cauliflower until crisp-tender inhibits the release of any unpleasant sulphur aromas. Tossed with sweet citrus just before serving, the vegetable mellows even more.
Nutritional Facts per serving
Fat: 6.2 G
Saturated fat: 0.9 G
Cholesterol: 0 MG
Sodium: 339.9 MG
Carbohydrates: 9.3 G
Total sugars: 2.4 G
Dietary fiber: 4.7 G
Protein: 4.1 G
This morning when I was at the gym working out, another member told me about a site she had seen on Facebook called, “SkinnyTaste.com”. She had tried a few recipes and loved them. As soon as I got home I found the SkinnyTaste site and am elated to see so many healthy and delicious-looking recipes to try!
Because I love using my crock pot, I plan on trying quite a few of the recipes on the SkinnyTaste site, including this Crock Pot Picante Chicken and Black Bean Soup. The pictures and ingredients have made my mouth water, so I am sharing this particular recipe for you crock pot lovers out there and will keep you up on my favorite healthy recipes in the future!
If you love a slow cooker recipe that requires no pre-cooking, then you’ll love this spicy black bean soup. Spicy black bean and chicken soup with tomatoes, chiles, peppers and spices is delicious served with cool avocado and a touch of sour cream. Top it with cilantro for freshness and your taste buds will want to do a mariachi dance!
This makes a nice amount of soup, perfect for freezing and reheating for a second night, or for lunch on the go. I love this topped with avocado and sour cream to mellow the heat, but it would also be great with a little cheese on top why not!
It’s mildly spicy, not over the top. If you want it milder you can leave the ancho chile powder out. I pureed one of the cans of beans to thicken the soup, and left the second can whole for texture. Next time I may even add some sweet corn! A filling, wholesome, high-fiber meal for only 300 calories, or Weight Watchers 6 points plus. Freezer friendly, and gluten-free.
Crock Pot Chicken and Black Bean Soup
Servings: 7 • Size: 1 1/2 cups • Old Pts: 6 pts • Weight Watchers Points+: 6 pts
Calories: 306 • Fat: 6 g • Protein: 28 g • Carb: 37.5 g • Fiber: 13.5 g • Sugar: 3 g
Sodium: 698.4 mg (without the salt)
- 1 red bell pepper, minced
- 2 (15 oz) cans black beans, rinsed and drained
- 3 1/2 cups low sodium chicken broth
- 2 (10 oz) cans Rotel tomatoes with green chilies
- 4 oz can diced green chiles
- 1 tbsp ground cumin
- 1 tsp ancho chile powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp oregano
- 16 oz (2) skinless chicken breast
- 1/2 cup chopped cilantro, divided
- 2 medium scallions, diced
- cut limes, for serving
- 1 medium haas avocado, sliced
- sour cream, for serving (optional)
Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree then add to your slow cooker. Add the remainder of the beans and chicken broth into the slow cooker along with tomatoes, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro. Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
After it’s done, remove chicken and shred with 2 forks. Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.