Skinny Spinach Artichoke Dip

Whenever I go to a restaurant, this is ALWAYS my entree of choice.  I was browsing my usual food blogs the other day and decided to adapt this particular recipe to make it a little skinnier -- and it was actually pretty easily done.  I ate a serving of this with a serving of Triscuit thins and it was the perfect combination.  Talk about a tasty late night snack!

Recipe adapted from BHG dot com
Yields 10 servings
157 calories per serving

INGREDIENTS

1 oz artichokes, drained & chopped

2 slices turkey bacon, chopped

1 c chopped spinach

1 oz light sour cream

3 tbsp flour

1/2 c lowfat mayonnaise

3/4 c shredded parmesan cheese

2 scallions, chopped

DIRECTIONS

Preheat oven to 350.

Cook bacon in a medium pan until browned and slightly crispy.

Add spinach & cook for another minute & set aside.

In a large bowl stir together sour cream & flour until combined.

Stir in mayo.

Add 1/2 c cheese, scallions, artichokes, and spinach mixture.

Transfer to an ungreased 9 inch pie pan.

Sprinkle with remaining cheese.

Bake for 30 minutes.

Let cool for 15 minutes & serve!

Mustard Chicken

I wanted something a little different than just grilled chicken and veggies for dinner tonight. I still had some brussels sprouts leftover from last night and this chicken was perfect alongside of it.  I also had a little bit of A1 with the chicken as well and it was so delicious.  I inhaled my dinner tonight.

Recipe from KitchMe
Yields 4 servings
178 calories per serving

INGREDIENTS

1 lb boneless, skinless chicken breasts

1/4 c Gulden's spicy brown mustard

1/2 c breadcrumbs

1 dash salt

1 tsp black pepper

DIRECTIONS

Preheat oven to 400.

Paint chicken on both sides with mustard.

Place breadcrumbs, salt, & pepper in a bowl; mix to combine.

Cover chicken in breadcrumbs & place in a baking dish covered with olive oil spray.

Bake for 20 minutes.

Garlicky Brussels Sprout Saute

As all of you know, I love brussels sprouts.  I saw this recipe & realized that I had all the ingredients to make this as a side tonight so, I did.  It's perfectly spiced & garlicky enough to sate my garlic obsession.  I served this aside grilled chicken breasts.

Recipe from Vegetarian Times
Yields 6 servings
87 calories per serving

INGREDIENTS

1lb brussels sprouts

2 tbsp olive oil

12 cloves garlic, peeled & quartered lengthwise

1 tbsp brown sugar

1 dash salt

1 tsp black pepper

1.5 c water

DIRECTIONS

Place brussels sprouts in a food processor.

Pulse until shredded.

Heat oil in a large skillet over medium-low heat.

Add garlic & cook until browned.

Increase heat to medium-high.

Add brussels sprouts, brown sugar, salt, & pepper.

Cook for 5 minutes, stirring often, until browned.

Add 1.5 c water & cook until water is evaporated.

Spice with a little more black pepper, if desired, & serve immediately.

Pasta With Chickpeas

This was SO super simple and fast to make.  Not to mention, super tasty!  It's been a perfect lunch this week.  Some may find it a little bland but personally, I thought it was just spiced enough.

Recipe from Food 52
Yields 8 servings
140 calories per serving

INGREDIENTS

1 box whole wheat rotini

14 oz chickpeas

14 oz diced tomatoes

1 tbsp garlic powder

1 tsp chili powder

Salt & pepper, to taste

DIRECTIONS

Cook pasta according to box directions, al dente.

Drain & place in a large bowl.

Add remaining ingredients & mix well.

You could eat this either hot or cold.  I tried both & personally, I prefer it hot.  Chilled chickpeas are okay but, they're better hot.

Crispy Baked Avocado Fries

I saw this and thought it was an interesting concept.  When I tried them, I wanted to eat ALL of them.  They're crispy on the outside & soft on the inside.  I dipped them in ketchup but, I feel like you could use sour cream, too.  It's a little high in calories to be a side dish for my intake but, it was filling enough to have as a midday meal.

Recipe from Closet Cooking.
Yields 4 servings.
354 calories per serving.

INGREDIENTS

2 large avocados, sliced

Salt & pepper, to taste

1/2 c flour

1 egg, beaten

1 c panko

DIRECTIONS

Preheat oven to 425.

Season the avocado with salt & pepper.

Dip them in flour, then egg, & then panko.

Place on a baking pan.

Repeat until all pieces are coated.

Bake for 20 minutes.

Balsamic Brussels Sprouts

I dont know about you guys but, I freaking LOVE brussels sprouts.  It's rare to see a recipe that uses them so when I saw this, I knew I needed to taste it.  This was a perfect side dish to my turkey burger last night.

Recipe from Skinny Kitchen
Yields 4 servings
85 calories per serving

INGREDIENTS

1 bag of steam in bag brussels sprouts

Olive oil spray

2 tsp garlic powder

1 dash salt

1 dash black pepper

1 tsp chili powder

2 tbsp balsamic vinegar

DIRECTIONS

Steam brussels sprouts as directed on package.

Spray a large pan with olive oil spray.

Heat over medium low heat.

Add all ingredients & saute for 5 minutes until veggies are blackened.

Fiesta Spaghetti

I figured it was about time for a white girl Mexican dish for lunch this week.  I loved making this because it was so fast.

Recipe from RoTel.
Yields 6 servings.
292 calories per serving.

INGREDIENTS

8 oz whole wheat spaghetti

2 tbsp olive oil

16 oz tomato sauce

10 oz diced tomatoes and green chilies

15 oz canned black beans

1/2 tsp cumin

DIRECTIONS

Cook spaghetti according to package directions.

Heat a large skillet over medium heat.

Add onion; cook for 5 minutes.

Add tomato sauce, undrained tomatoes, black beans, & cumin.

Cook for 10 minutes stirring occasionally.

Drain the spaghetti & stir in sauce.