Guilt-Free Spinach Artichoke Jalapeno Dip
- 8.5 ounces artichoke hearts (14 ounce can artichoke hearts, drained)
- 1 non-fat cottage cheese
- 16 ounce pack frozen chopped spinach, thawed
- 1/2 medium onion, finely chopped
- 1 jalapeno, chopped
- 3 garlic cloves, minced
- pinch of nutmeg
- freshly ground pepper
- 1 cup shredded part skim mozzarella cheese
- paprika, 1 tsp
- 1/2 cup non-fat yogurt
Preheat oven to 350 degrees. Squeeze excess water from defrosted spinach. Place in bowl with onion, jalapeno, and artichokes. Blend with hand blender. In separate bowl, blend cottage cheese until smooth. Add yogurt and cheese and blend. Add nutmeg, pepper, and paprika. Mix spinach mix and yogurt mix together in over proof dish. Bake for 25 minutes.
Inspired by: http://jeanetteshealthyliving.com/2012/12/skinny-hot-spinach-and-artichoke-dip.html
Delicious solution for leftover Shrimp Creole!
Shrimp Creole Spinach Cannelloni
Leftover Shrimp Creole
Half diced onion
4 oz Ricotta Cheese
1/2 cup Parmesan Cheese
1/2 Can Spinach, drained
Preheat oven to 350 degrees. Cook cannelloni shells per box directions. Spoon shrimp, peppers, and onions from leftover shrimp creole and put in bowl. Mix with spinach, diced onion, ricotta cheese, parmesan cheese, dash of hot sauce, salt and pepper to season.
Fill cannelloni shells with mixture. Place in baking dish. Cover with sauce from shrimp creole leftovers. Sprinkle with more parmesan. Cover with foil and bake for 30 minutes.
2 to 2-1/2 pounds beef top sirloin steak (about 1 inch thick)
1-1/2 cups water
3/4 cup soy sauce
1/4 cup Worcestershire sauce
1 medium onion, chopped
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoon Italian seasoning
1 teaspoon pepper
- Place steak in a large resealable plastic bag. Combine the remaining ingredients; pour over the meat. Seal bag and turn to coat; refrigerate for at least an hour.
- Remove meat; discard marinade. Grill, uncovered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Inspired by: http://www.tasteofhome.com/Recipes/Marinated-Sirloin-Steak
Twice Baked Potatoes
4 baking potatoes
2 cups shredded cheddar cheese
1/2 cup milk
1/4 cups diced chives
4 tbsp butter
1 diced onion
salt and pepper to taste
Bake potatoes at 400 degree for one hour. Cut in half and scope out potato leaving skins intact. Mash potato with remaining ingredients. Fill 2 skins with mixture and place under broiler for 3-5 minutes.
1/2 cup yellow onion, chopped
1 tablespoon butter, unsalted
2 tablespoons flour
1 cup whole milk
1/2 cup heavy cream
3 ounces cream cheese
10 ounces baby spinach leaves, chopped
2 tablespoons parmesan cheese
2 teaspoons orange zest, finely minced
1 pinch freshly grated nutmeg
2/3 cup fresh breadcrumb
1 tablespoon butter, melted
1 tablespoon olive oil
Preheat oven to 425 degrees.
Butter a shallow baking dish and set aside.
Prepare the sauce first by sauteing the onion in butter over medium heat. Cook until soft, about 4-5 minutes.
Add flour and stir well to coat. Cook about 1 minute.
Gradually whisk in the milk and whipping cream, stirring the mixture constantly to break up any lumps. Simmer sauce for 1 minute. DO NOT burn.
Next stir in the cream cheese a little bit at a time, until melted and smooth. Remove the pan from the heat.
Now add the spinach, Parmesan cheese, orange zest and seasonings. Transfer the spinach mixture to the prepared baking dish.
Toss together the topping ingredients. Add the topping to the spinach mixture and pat down with your hands.
Place the dish on a baking sheet and bake until crumbs are golden and saucy bubbly; approximately 20-25 minutes.
NOTE: Casserole can be prepared up through Step #8, covered with foil and chilled for baking at a later time.
Inspired by: http://www.food.com/recipe/boursin-cheese-creamed-spinach-bake-151227?oc=linkback