Spinach Artichoke Chicken Dip

This dip is made healthier by putting the cheese where it has the biggest impact on flavor- the surface! Cheese mixed into casseroles and dips doesn’t taste much different than yogurt or milk. Inside the dip, you’ll find a heaping portion of veggies, reduced fat cream cheese, greek yogurt, and a flavor boost from shredded chicken and Sriracha!

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Ingredients:
8 oz package of frozen chopped spinach
14 oz can of artichokes in water
2 oz cooked or canned chicken breast, shredded
1 tsp olive oil
1 clove garlic, minced
3 oz low fat cream cheese
1/4 cup nonfat plain greek yogurt
1 tsp Sriracha sauce
Salt & pepper to taste
1/4 cup shredded lowfat mozzarella (or parmesan)

1. Thaw the spinach in the microwave and squeeze out all the excess moisture. Drain and chop the artichoke hearts. Drain the shredded chicken, if using canned. Set aside.

2. In a small saucepan, heat the olive oil. Sauté the garlic in the hot oil for about a minute before adding cream cheese and yogurt. Stir until melted. Add sriracha, spinach, artichokes, and chicken. Stir to coat and heat through. Season with salt and pepper.

3. Transfer the dip to a small baking dish and sprinkle with shredded cheese. Broil for about 5 minutes, or until the cheese is golden and bubbly.

4. Serve with raw vegetables or flatbread for dipping… Or just eat it plain! Check out the nutrition facts for 1/4 of the recipe:

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With that much protein in so few calories, this snack will fill you right up!

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Easy lunch

Hello! It’s a very slow day at work, so I thought it would be nice to share my recipe for an easy, tasty lunch!

curried turkey patty
8oz lean ground turkey meat
1 tbs plain bread crumbs
1 tbs egg whites
1 tsp fresh cilantro
1 tsp Calcutta heat (or curry) seasoning
1 tsp onion powder
1/2 tsp minced garlic

Mush all the ingredients together and form into two patties. Pan fry with high-heat canola oil spray, flipping after 3 mins. Cook until no longer pink inside.

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spinach salad

2 cups organic baby spinach
1/2 c sliced grape tomatoes
1/4 c sliced English cucumber
1/4 c sliced yellow bell pepper
1 tbs lite Italian dressing (I like Annie’s naturals)

Layer the sliced veggies in a glass tupperware and drizzle with dressing. Place the spinach on top. When you’re ready to eat, just shake it up!

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I hope you enjoy this tasty dish! It’s yummy with brown rice on the side and maybe even a bit of mustard.