Showing posts with label Dips and Salsas. Show all posts
Showing posts with label Dips and Salsas. Show all posts

Friday, December 28, 2012

Hummus

Hummus

This is now your official go-to dip instead of the calorie bomb that is ranch dressing (75 or more calories per tablespoon!). High in fiber and lower in saturated fat and calories, hummus pairs equally well with veggies. To make it, mix the following ingredients in a food processor until smooth and creamy: two 10-ounce cans garbanzo beans (chickpeas), drained, with 1/3 cup liquid reserved; juice of one lemon; 3 tablespoons olive oil; two garlic cloves; 1 teaspoon salt; 1 teaspoon ground cumin. Serve immediately, or cover and chill until ready to use.


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Sunday, July 15, 2012

Creamy Fruit Dip Recipe

Creamy Fruit Dip Recipe

Recipe type: Appetizer, Dessert
Author: Emily
Your guests will be amazed by this tasty dip, and it’s so simple to make!
... Ingredients

1 8oz pkg Cream Cheese, softened
1 7oz jar Marshmallow Cream
1 cup Powdered Sugar

Instructions

Mix all ingredients until combined.

Tuesday, June 19, 2012

Fava Bean Dip with Goat Cheese and Garlic Recipe

Fava Bean Dip with Goat Cheese and Garlic Recipe

Ingredients

fava-beans-1.jpg
  • 2-3 pounds fresh fava (broad) beans, shelled (about 2 cups)
  • 1 Tbsp salt
  • 1/2 cup chopped green garlic (can substitute 4 cloves chopped garlic)
  • Olive oil
  • 1 teaspoon lemon zest
  • 2 Tbsp lemon juice
  • 1/4 cup or more water
  • 5 ounces goat cheese
  • Kosher salt and freshly ground pepper

Method

1 Remove the outer shell from the fava beans. The easiest way to do this is to work over a large bowl, bend the fava bean pod near one of the beans, squeeze the bean with your fingers, to have it shoot out into the bowl when the bean snaps. Keep squeezing, pinching and snapping, until you've de-beaned all the pods.
fava-beans-3.jpg fava-beans-4.jpg
2 Bring 2 quarts of water to a boil. Add 1 tablespoon salt. Add the shelled beans, simmer for 5 minutes. Use a slotted spoon to remove beans from the hot water and place in a bowl of ice water to stop the cooking and to shock the beans into maintaining their bright green color. When the beans have sunk to the bottom of the bowl of ice water, fish them out and remove and discard the outer peel.
3 In a small skillet, heat 1 tablespoon of olive oil on medium. Add the chopped green garlic (or chopped regular garlic cloves) and cook until softened, but not browned, about 3 or 4 minutes.
4 Place shelled and peeled beans in a food processor with softened green garlic, lemon zest, lemon juice, and water. Pulse until smooth. Stream in a tablespoon or two more of olive oil while puréeing.
5 Scrape mixture out of food processor into a bowl. Mix in the goat cheese until well combined. Season with kosher salt and freshly ground pepper.
Serve with sliced cucumbers or jicama.
Makes about 2 cups.

Sunday, June 17, 2012

ROASTED RED PEPPER HUMMUS DIP - The Fiber35 Diet

(1.5g fiber/servings)
One 7-ounce jar roasted red peppers
One 15-ounce can chickpeas- rinsed and drained
One 15-ounce can cannellini (white kidney) beans, drained & rinsed
1/4 tahini
3garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
2 tablespoons low-fat plain yogurt
Sea salt & pepper to taste

Mix all ingredients except salt & pepper in a food processor. Process until mixture is smooth.

Season with salt & pepper.

Cover & refrigerate. Serve chilled or at room tempature.

- Brenda's Tip: This is better the Next Day!

Nutrition Facts: Serving size, 1ounce-calories 65, fiber 1.5g, protein 3g, fat 2g, saturated fat 0g, carbohydrate 9g, cholesterol 0mg, sodium 110mg, sugars 2g.

Sunday, May 27, 2012

Homemade Guacamole

(3g fiber/serving)

3 large Haas avacados ripe
1/2 red onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 small limes, juiced
2 tablespoons chopped cilantro
4 green onions, sliced thin

Cut avacados in half and remove pulp; mash well in bowl. Add all other ingredients and mix well. Chill.

Nutrintion Facts: Serving size, 2 ounces-calories 72, fiber 3g, protein 1g, fat 6g, saturated fat 0g, carbohydrate 5g, cholesterol 0mg, sodium 5mg, sugars 1g.

From Book: The Fiber35 Recipes

Homemade Salsa

(1g fiber/serving)

2 large tomatoes, seeded & chopped
1 serrano or jalepeno pepper, chopped
1/3 cup chopped green onion
2 tablespoons chipped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt
MIX ALL INGREDIENTS WELL & CHILL

Nutrition Facts: Serving size, 2 ounces - calories 13, fiber1g, protein 1g, fat 0g, carbohydrates 4g, cholesterol 0mg, sodium 100mg, sugars 2g.

From Book: The Fiber35 Recipes

Saturday, May 26, 2012

Healthy Snack Ideas

Snacks Ideas:

Pineapple & Cottage Cheese:
  • 1/2 cup fresh pineapple and 3 ounces low-fat cottage cheese
Note: Remember that any raw fruits or veggies can be used as a snack in all phases in the Fiber35 Diet plan. Try to choose ones with the highest fiber content.

Nutrition Facts: Calories 100, fiber 1g protein 12g.

Apple with Almond Butter:
  • 1 medium apple, sliced, with 1 tablespoon almond butter
Nutrition Facts: Calories 141, fiber 2.5g protein 2g.

Raspberries and Cottage Cheese:
  • 1/2 cup raspberries with 3 ounces low-fat cottage cheese
Nutrition Facts: Calories 100, fiber 4g protein 12g.

Brown Rice Cake with Almond Butter:
  • 1 brown rice cake with 1 teaspoon almond butter
Nutrition Facts: Calories 144, fiber 4g protein 5g.

Celery and Hummus:
  • 2 ribs celery with 1 ounce (2tablespoons) homemade hummus
(see recipe - click here )
Nutrition Facts: Calories 85, fiber 3.5g protein 4g.

Crackers and Guacamole:
  • 2 flax crackers with 2 ounces homemade guacamole
(recipe for Guacamole)
Nutrition Facts: Calories 132, fiber 7.5g protein 3g.

Tortilla Chips & Salsa:
Nutrition Facts: Calories 150, fiber 3g protein 3g.
Crackers and Egg Salad:
  • 2 flax seed crackers with 1 ounce (2tablespoons) homemade egg salad.
  • (egg salad recipe)
Nutrition Facts: Calories 100, fiber 4.5g protein 5g.
Popcorn:
  • 4 cups air-popped corn
Nutrition Facts: Calories 130, fiber 6g protein 3g.

Smoked Tuna and Celery:
  • 2 tablespoons smoked tuna spread & 2 ribs celery
Nutrition Facts: Calories 100, fiber 2g protein 3.5g.

Celery and Tuna Salad:
  • 2 ribs celery with 1 ounce (2 tablespoons) homemade tuna salad
(Tuna Salad Recipe)
Nutrition Facts: Calories 60, fiber 2g protein 7g.

From Book: The Fiber35 Diet

Thursday, March 1, 2012

NO Bean Hummus Recipe

Try this awesome bean-free hummus recipe!

You’ll need:

■1.5 cups zucchini, peeled and chopped
■1 Tbs Lemon juice
■2 Tbs tahini
■2 cloves garlic
■pinch of cayanne
■sea salt to taste

Place all ingredients in a food processor and blend until smooth. That’s it!!

Health begins in the gut, and a happy gut is bean free! With this delicious recipe you won’t even miss those beans!
You can carrots, celery any veggi you like to dip.
From: http://lindawagner.net/blog/2011/04/simple-hummus-recipe/

Tuesday, November 8, 2011

Apple Brickle Dip Recipe

Apple Brickle Dip RecipeApple Brickle Dip RecipePhoto by: Taste of Home
I use to make this recipe all the time - recently I as akded to make this recipe & had forgotten all about Oh the apple dip. Yummmy! It's so easy & such a hit!
  • 16 Servings
  • Prep/Total Time: 10 min.
10               
Ingredients
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 teaspoon Spice Islands® pure vanilla extract
  • 1 package almond brickle chips (7-1/2 ounces) or English toffee bits (10 ounces)
  • 3 medium tart apples, cut into chunks

Directions

  • In a bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers. Yield: 2 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 174 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 120 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Apple

Thursday, August 25, 2011

Spinach & Artichoke Dip

Spinach & Artichoke Dip From Olive Garden

Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size: 4

Ingredients:

2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
4 fresh artichokes
2 lemon, juice squeezed
2 tsp Salt

Procedures:

Preheat oven to 325ºF. PREPARATION WITH FRESH ARTICHOKES
BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
FOLLOW Dip Preparation steps below using fresh artichokes.DIP PREPARATION
MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
SPRINKLE top of heated dip with parmesan cheese.
Serve hot with grilled bread.

Sunday, June 26, 2011

Hot Crab Dip

(from:200 Low-Carb Slow cooker Recipes ~ by Dana Carpender)
Hot crab, hot cheese, garlic ~ what's not to like?

Ingrediance:
1 cup mayonnaise
8 oz shredded chedder cheese
4 scallions, minced
6 ounces, canned crabmeat, drained
1 clove garlic, crushed
3 ounce cream cheese, softened, cut into chunks

Directions:
Combine everything in your slow cooker and stir together. Cover the slow cooker, set it to low, and let it cook for 1 hour. Remove lid & stir to blend in the now-melted cream cheese. Re-cover and cook for another hour.

Serve with celery pepper, and cucumber dippers

Yeld: 8 servings, each with: 372 calories, 37 g fat, 13 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs

Friday, June 3, 2011

Low Fat, High Flavor Snacks - sides

Low Fat, High Flavor

Certified nutritionist and author of Slim and Scrumptious Joy Bauer, shares delicious tips and recipes for creating fattening foods without sacrificing flavor.

Skinny Foods

If you're looking for creative ways to enhance your weight-loss efforts, try these diet-friendly foods that offer phenomenal calorie bargains.

Air-Popped Popcorn: One cup of air-popped popcorn without any added butter or oil has only 30 calories!

Water Chestnuts: Sliced water chestnuts have a super satisfying crunchy texture a lot of dieters crave after giving up potato chips and other snack foods. You can munch your way through a whole can for just 50 calories.

Salsa: With less than 20 calories per 1/4 cup, salsa is a dieter's best friend. Bottled or fresh, salsa makes a terrific, low-cal dip for crunchy veggies, like baby carrots and celery sticks. It's also the perfect diet-friendly condiment for sandwiches, burgers and baked potatoes -- use it as a flavorful replacement for mayo, sour cream, butter and other fattening toppers.

Grape Tomatoes: One cup of grape tomatoes clocks in at only 30 calories. These bite-sized nibbles are sweet, colorful and ideal for snacking since you can pop them in your mouth one at a time.

Plain Nonfat Greek Yogurt: A 6-ounce container of plain nonfat Greek yogurt has around 100 calories and 15 to 18 filling grams of protein, which ismore than double the protein content of traditional nonfat yogurt. Jazz up plain yogurt with chopped fruit, vanilla extract or a sprinkle of ground cinnamon.

Atomic Fireballs
: Yes, it may be ironic to see a nutritionist touting a nutrient-less sugar bomb, but these fiery treats are the best calorie value in candy! One extra-large fireball has just 40 calories and will last for a long time because it's rock-hard, so you can't just chomp through it like you can with other hard candies. Plus, their intense heat curbs your urge to snack on other foods.

Naturally-Flavored Seltzer: Naturally-flavored seltzer is simply carbonated water with a shot of fruit flavor. It doesn't contain sugar, artificial sweeteners, food dyes or anything else! It's completely calorie-free, fizzes like soda and comes in flavors like lime, orange, pomegranate, vanilla and white chocolate.

Egg Whites:
Egg whites are pure, high-quality protein and just 17 calories each, which makes them the ideal ingredient for a low-cal breakfast with high-fill power.

Vegetable Soup: Studies have shown that by starting a meal with a fiber-rich bowl of broth-based vegetable soup, you can reduce your total meal calorie intake by 20 percent. The soup takes the edge off your hunger and fills you up quickly, so you end up eating less of your main entrée.

Curry Ranch Dressing

Curry Ranch Dressing
By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Cashew cream makes a luscious, creamy base for ranch-style dressings and sour cream-style sauces. Here I combined traditional ranch flavors with a kiss of curry. We enjoyed it on crisp herbal salad greens and as a dip for fresh carrot sticks.

Ingredients:
1 cup soaked, raw cashews
1/2 cup fresh filtered water
1 tablespoon fresh lemon or lime juice
1/2 to 1 teaspoon mild gluten-free curry powder, to taste
1/4 teaspoon organic garlic powder
1/4 teaspoon organic onion powder
Pinch of sea salt, to taste
Black pepper, to taste
1 teaspoon fresh minced dill
2 teaspoons fresh minced parsley
2 teaspoons fresh minced basil leaves

Instructions:
Combine the soaked cashews, water, lemon juice, curry, garlic, and onion powder in a Vita-Mix or blender and blend until smooth and creamy. If the sauce is too thick, add a tablespoon of filtered water to thin; pulse. Season with sea salt and black pepper, to taste. Add the fresh chopped herbs. Pulse briefly to combine. Taste test! Adjust seasonings to your liking. Store in a covered glass jar or storage container. The flavors get better as it chills.

Use as a salad dressing or as a dip for carrot, celery, and zucchini sticks and broccoli florets. Makes four servings.

Karina's Notes: For a thicker dip for crudities, use a little less liquid to start. You can always add more. Out of fresh herbs? Use dried. Start with a teaspoon each of dried herbs. Using this as a veggie dip is a tasty way to get kids to munch healthy foods. Best used within four days.

Total Servings: 4

Nutritional Information Per Serving
Calories: 204
Carbohydrates: 12.6g
Cholesterol: 0mg
Fat: 16.1g
Saturated Fat: 3.2g
Fiber: 1.6g
Sodium: 7 mg
Protein: 5.6 g

For more recipes go to Foodily.com

Wednesday, January 19, 2011

A Tasty Twist on Traditional Hummus

Black Bean Hummus

Ingredients
16 ounces black beans, drained
16 ounces butter beans, drained
1 clove of garlic, minced
1 teaspoon ground cumin
2 tablespoons tahini (sesame seed paste)
1 tablespoon freshly squeezed lemon juice
4 tablespoons olive oil
1 dash salt and black pepper, to taste
1 bunch fresh cilantro, for garnish (optional)

Preparation
Place all ingredients except salt, pepper and cilantro in food processor bowl; blend together well. Season to taste with salt and pepper; cover and chill.
Garnish with cilantro and serve with fresh crudit&eactute;s and homemade whole-wheat pita chips.

Makes about 3 cups (18 servings).

Tuesday, February 2, 2010

Authentic Hummus

Suggested Preparation

In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste. Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley. Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips.

Makes 3 Cups:4 garlic cloves, minced and then mashed2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed2/3 cup of tahini (roasted, not raw)1/3 cup freshly squeezed lemon juice1/2 cup water1/4 cup olive oil1/2 teaspoon of saltPine nuts (toasted) and parsley (chopped) for garnish

Wednesday, July 22, 2009

Homemade Salsa

Homemade Salsa
If you like salsa, definitely try this. It’s so easy- after some simple prepping of ingredients, you just whirl it all in a blender, and you’ve got some tasty salsa!
Homemade SalsaSource: adapted from Serious Eats

1 pound fresh tomatoes (or one 28-ounce can diced tomatoes if you don’t have fresh)
2 jalapeno peppers
2 cloves of garlic, minced
1/4 cup diced onion
2 tablespoons of chili powderSalt to tasteA dash of sugarJuice from
1/2 lime
Put all ingredients in the blender and blend until smooth. Taste and adjust spices if needed.
I found this on a blog http://dinneranddessert.wordpress.com/2009/07/22/homemade-salsa/