Spinach & Artichoke Dip

Ingredients

2  8-oz packages cream cheese (reduced fat) (room temperature)

½ – 1 cup sour cream (reduced fat)Spinach Artichoke Dip

1-2 cups parmesan cheese (grated and/or shredded)

1-2 cups shredded mozzarella cheese (reduced fat)

1-2 cloves grated/chopped garlic

pinch grated nutmeg

ground black pepper to taste

2  14-oz cans artichoke hearts in water (drained and chopped)

1-2 boxes frozen spinach (thawed, drained, and chopped)

olive oil cooking spray

½ – 1 cup tortilla chips (crushed)

2 Tbsp – ¼ cup hot sauce (optional)

 

Preparation

  1. Preheat oven to 350˚.
  2. In a large bowl, add cream cheese, sour cream, ½ mozzarella and parmesan cheeses, garlic, pepper, nutmeg, and hot sauce (optional). Thoroughly mix with a hand/stand mixer.
  3. Thoroughly combine artichokes and spinach with mixture.
  4. Spray a pie pan/medium baking dish with cooking spray, and add the mixture from the bowl. Flatten so it is evenly distributed.
  5. Add remaining cheeses and crushed tortilla chips on top.
  6. Bake in oven for 25-30 minutes or until top is brown.
  7. Serve with toasted baguette bread, pita chips, tortilla chips, or any type of toasted bread. Serves 8-10.

 

Tips

– Simply grate garlic with a zester/grater to make garlic paste.

– For an alternate way to make garlic paste, peel and finely chop garlic.  Add a pinch or two of salt on top of garlic and rub garlic repeatedly with sides of knife.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.

– When buying garlic heads, look for ones that are tightly held together, firm, and have no give when you squeeze them in your hand.

– If you purchase a whole nutmeg, use a zester to grate.

– To reduce spiciness in a dish, add a little sugar.

– To reduce that burning mouth sensation from spicy foods or hot peppers, drink milk or eat a couple of spoonfuls of yogurt, ice cream, or sour cream. Never drink water, carbonated beverages, or hot tea or coffee to relieve the burning sensation.

– To prevent artichokes from browning due to oxidation, squeeze lemon or citrus juice over top.

– Store dried herbs and spices away from heat and sunlight.

– Store white flour in air-tight containers to prevent bugs. Adding a bay leaf to flour will also keep bugs away.

 

Alternatives

Original Ingredient:

Replace With:

cream cheese (reduced fat)

cream cheese or Tofutti® Better Than Cream Cheese

sour cream (reduced fat)

sour cream, gluten-free sour cream (check labels) soy-based alternative, crème fraiche, soy yogurt, non-fat yogurt, regular yogurt, non-fat Greek yogurt, mayonnaise, or Vegenaise

parmesan/mozzarella cheese

any type of shredded white or soy-based cheese

 (check labels for gluten-free)

garlic cloves

⅛ – ¼ tsp garlic powder or ½ tsp minced garlic

nutmeg

ginger or mace

frozen spinach

fresh spinach (rinsed, sautéed, & chopped) (Sauté spinach in a skillet over medium-high heat with 1-2 Tbsp extra-virgin olive oil, sauté until wilted.)

olive oil cooking spray

Flour of your choice, non-hydrogenated non-dairy butter, or olive oil

tortilla chips

gluten-free tortilla chips (check labels)

hot sauce (check labels for gluten-free)

sriracha, ⅛ – ¼ tsp paprika, cayenne pepper,  crushed red chili pepper flakes, or red chili powder

 

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Hummus Video Recipe

Ingredients

15.5 oz can of chickpeas/garbanzo beans

1 lemon

1-2 Tbsp Tahini paste

1-2 cloves grated/chopped garlic

salt to taste

ground black pepper to taste

1-2 Tbsp grated/shredded parmesan cheese

½ – 1 tsp hot sauce (optional)

2 Tbsp – ¼ cup extra virgin olive oil

 

Preparation

  1. Drain and wash off chickpeas.  Shake off excess water.
  2. In a food processor, combine chickpeas, zest and juice from lemon, Tahini paste, garlic, salt, pepper, parmesan cheese and hot sauce (optional).
  3. Drizzle in olive oil while processing to reach desired thickness.  Add a little water if too thick, and continue processing to thin out.
  4. When ready to serve, drizzle a little olive oil on top.  For a delicious combination, try with pita chips.  Serves 4-6.

 

Tips

– When grating lemon/ lime zest using a zester/grater, grate only outer yellow/green layer where the essential oils and flavors are located.

– For an alternate way to make garlic paste, peel and finely chop garlic.  Add a pinch or two of salt on top of garlic and rub garlic repeatedly with sides of knife.

– Simply grate garlic with a zester/grater to make garlic paste.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.

Alternatives

Original Ingredient:

Replace With:

chickpeas/garbanzo beans

soybeans

lemon

lime

garlic cloves

⅛ – ¼ tsp garlic powder or ½ tsp minced garlic

parmesan cheese

soy-based or any type of grated cheese or silken tofu

hot sauce

⅛ – ¼ tsp paprika, cayenne pepper,  crushed red chili pepper flakes, or red chili powder

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Homemade Guacamole Recipe

Ingredients

4 avocados

1 orange

1 lime

¼ – ½ cup diced onion

¼ – ½ cup diced tomato

1-2 cloves grated/chopped garlic

2-3 Tbsp chopped fresh cilantro (1-2 tsp dried)

salt to taste

1 serrano chile, ribs and seeds removed (optional)

 

Preparation

  1. Halve avocados and remove pit.
  2. Spoon out flesh and put into mixing bowl.  Using spoon, fork, or potato masher, mash avocados to desired texture.
  3. Cut both orange and lime in half and add juice from half of each one to avocados.  Mix thoroughly.  This slows down the oxidation process (the browning of the avocado) and also provides additional flavor.
  4. Add onion, tomato, garlic, cilantro, and salt to mashed avocado.  As an option, include serrano chile.  Mix well.  Serves 4-6.

 

Tips

– Simply grate garlic with a zester/grater to make garlic paste.

– Alternate way to make garlic paste: Peel and finely chop garlic.  Add a pinch or two of salt on top of garlic, and rub garlic repeatedly with sides of knife.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.

– To maintain freshness, wash herbs immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.

– Avocados ripen faster when stored with bananas and/or apples.

– Ripe avocados feel firm in the palm of your hand, but will yield slightly to pressure.

– To easily remove the avocado pit, cut avocado in half.  Then, stab pit with the knife blade.  Twist and remove.

– Remove ribs and seeds of hot peppers to reduce heat.

– Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.

 Alternatives

Original Ingredient:

   Replace With:

lime

pre-squeezed lime/lemon juice or lemon

garlic cloves

⅛ – ¼ tsp garlic powder or ½ tsp minced garlic

cilantro

parsley

serrano chile

Jalapeño or habanero peppers, ⅛ – ¼ tsp cayenne pepper, ⅛ – ¼ tsp red chili powder,

or ½ – 1 tsp hot sauce

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Chicken Strip Pizza

 

Ingredients

2-4 boneless, skinless chicken breasts

salt and ground black pepper to taste

½ -1 tsp garlic powder

1-2 diced/chopped shallots

½ lb chopped mushrooms

1 Tbsp chopped chives (fresh/dried)

½ – ¾ cup shredded cheddar cheese

Preparation

1. Pre heat oven to 425°.

2. To make chicken cutlets, cut chicken horizontally across the center/ from top to bottom, but do not cut all the way through.  Open it like a book.

3.  Place opened chicken in a Ziploc® Brand Bag and pound to ¼-inch thickness using meat mallet or skillet.

4.  Remove chicken from bag and cut into long chicken strips.

5.  Lay strips on greased baking sheet or on cooling rack on baking sheet.

6.  Sprinkle salt, pepper, garlic powder, shallots, mushrooms, chives and cheddar cheese on top of each strip of chicken, covering all over.

7.  Bake in oven for 10-15 minutes.  Serves 4-6.

Alternatives

Original Ingredient: Replace With:
chicken boneless skinless chicken tenderloins, steak, pork, or extra firm tofu
garlic powder 2-3 cloves grated/chopped garlic or ½ – 1 tsp minced garlic
shallots ¼ onion
chives green onion, onion, or leek
cheddar cheese soy-based cheese or any type of shredded cheese

Tips

– To maintain freshness, wash chives immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc ®Brand Bag in refrigerator.

– Clean mushrooms by wiping with a damp paper towel.  Don’t rinse under water.

–  Simply grate garlic with a zester/grater to make garlic paste.

–  For an alternate way to make garlic paste, peel and finely chop garlic.  Add a pinch or two of salt on top of garlic and rub garlic repeatedly with sides of knife.

–  Rub fingers on stainless steel underneath water to remove garlic smell from hands.

–  Mashing/cracking garlic first allows for easier peeling.

–  Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.

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Salsa

Ingredients

28 oz can crushed tomatoes/petite diced tomatoes/whole tomatoes (no salt added)

½ – 1 small diced onion

5-10 slices chopped jalapeños/½ – 1 chopped jalapeño pepper (optional)

salt to taste

¼ – ½ tsp garlic powder

⅛ – ¼ tsp onion powder

2-3 Tbsp chopped fresh cilantro (1-2 tsp dried)

½ tsp chopped fresh oregano (¼ tsp dried) (optional)

2-3 Tbsp chopped fresh basil (1-2 tsp dried) (optional)

 

Preparation

1.  Pour tomatoes into a mixing bowl and mash with potato masher or use immersion blender.

2.  Add onion and chopped jalapeño (optional) to bowl.

3.  Mix in salt, garlic powder, onion powder and chopped cilantro.  Optionally, add in oregano and basil.  Serves 6-10.

Alternatives

Original Ingredient: Replace With:
jalapeño peppers mild peppers (cubanelle, poblano, or Anaheim), medium heat  to hot peppers (fresno, chipotle in adobo,  serrano or habanero peppers), or any type of pepper
garlic powder 2-3 cloves grated/chopped garlic or ½ – 1 tsp minced garlic
cilantro parsley
oregano thyme
basil thyme

Tips

Salsa provides a healthy salad dressing or can be used with tacos, burritos, steak, fish and chicken.

–  Remove ribs and seeds of jalapeño peppers or other hot peppers to reduce heat.

–  To maintain freshness, gently wash and dry basil.  Place in a jar or vase with water, and store in a cool location away from direct sunlight.  Do not refrigerate.

–  To maintain freshness, wash herbs immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc® Brand bag in refrigerator.

–  Simply grate garlic with a zester/grater to make garlic paste.

–  For an alternate way to make garlic paste, peel and finely chop garlic.  Add a pinch or two of salt on top of garlic and rub garlic repeatedly with sides of knife.

–  Rub fingers on stainless steel underneath water to remove garlic smell from hands.

–  Mashing/cracking garlic first allows for easier peeling.

–  Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.

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