*Pizza Dip*

Pizza Sauce, cheesiness, pepperoni ... deliciousness ... what's not to love?  This is by no means a "healthy" dish (obviously), but I made it as light as possible.

Last night Jay O. & I had Hatley, Rebekah, & Chris over for dinner & I prepared this for an app & made my chili recipe that you can find here.  Every time fall rolls around I just can't wait for the weather to cool down ... I get to excited & have to break out the chili!  


Ingredients for Pizza Dip:
1 8 oz. package light cream cheese
1 14 0z. can pizza sauce (I used ragu w/tomato, garlic & onion)
~ 20 slices turkey pepperoni, diced
1/2 yellow onion, diced
2 cups shredded mozzarella cheese


Directions: 
Preheat oven to 400 
Spray a 9 inch pie plate or oval dish w/non-stick spray
Spread cream cheese on the bottom of the dish 
Pour pizza sauce over the layer of cream cheese & spread evenly
Sprinkle diced turkey pepperoni's & diced onion over pizza sauce
Cover the top evenly with mozzarella cheese
Bake dip for 20-25 minutes
Serve w/fritos!  

*Cheese & Sausage Fondue Dip*

I have always LOVED this fondue.  It has great flavor & is fun for something different!  You serve this with cubed french bread.  And, if you have a cute fondue set that never hurts :-)

Ingredients:
1/2 lb. sausage
6 Tbsp. butter
1 onion, finely chopped
1 garlic clove
6 Tbsp. flour
2 cups milk
16 oz. shredded cheddar cheese
1 cup beer (I used octoberfest)
1 4 oz. can chopped green chiles 
1/2 tsp. salt
1/4 tsp. red pepper
cubed french bread


Directions:
Cook Sausage.  Melt butter in skillet - saute onion & garlic.  Add flour - stirring until smooth then cook for 1 minute, stirring constantly.
Gradually add milk-stirring until thick then add cheese & stir to melt.
Remove from heat & stir in sausage, beer & next 3 ingredients.  
Then simply keep fondue warm in fondue set while serving.  I gradually added more of the dip mixture to the fondue pot so it stayed warm throughout the evening.

ENJOY!

*Green Chile & Cheese Rice*

Before I get to the yummy cheesy rice recipe I would like to apologize for totally neglecting my blog over the last couple of months.  I have missed updating it & still plan to continue adding recipes!  Lately it has been a lot of baking/grilling chicken, baking/grilling fish, throwing a steamed bag of broccoli in the microwave & toasting a piece of 40 cal toast around the Howe house.  So nothing very "blog worthy" lately & I am hoping everyone knows how to do all of the above ;)

I started a new job at Metabolic Research Center as a nutrition/sales consultant.  Loving it so far.  Sooo that has kept me pretty focused & motivated.  I've been trying out the diet plan & doing my best to practice what I preach day in & day out! 

Now for the rice recipe.  I made this a couple of weeks ago when we had a Mexican dinner at the lake.  Very tasty!

Ingredients:

2 cups uncooked white rice
chicken broth
7 oz can diced chiles, squeezed dry
16 oz reduced-fat sour cream
1 cup grated monterey Jack cheese
1 cup grated sharp cheddar cheese
onion powder to taste 

Directions:

Preheat oven to 350 degrees F. Butter a large casserole dish.

Cook rice using chicken broth instead of water (use package directions). Remove from heat and fold in chilies and sour cream (reserve a little bit of sour cream for the top).

Layer half of the rice mixture and half of each cheese. Sprinkle with onion powder. Repeat layers. Spread reserved sour cream on top.

Cover and bake for 30 minutes.

Servings: 10 

I got this recipe from www.recipegirl.com  Love that blog!

Our monthly supper club is at our house next week, so keep an eye out for new recipes! 

*Corn w/Chile-Lime Butter*

Ingredients:

1 stick unsalted butter, softened

1 1/2 teaspoons minced garlic

Juice of 1 lime

1 tablespoon chopped fresh cilantro, plus more for topping

1 tablespoon chile paste (in the Asian section of the market)

1/2 teaspoon ground cumin

Kosher salt and freshly ground pepper

8 ears corn, husks and silk removed

Crumbled cotija cheese, for topping

Directions:

Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.

Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese. Recipe courtesy of Food Network. 

ENJOY!

*Watermelon & Blueberry Salad w/Mint & Lemon Zest*

My apologies for being MIA the past month or so.  I have mainly been grilling chicken, making salads, and steaming veggies.  So, I figured most of you already know how to do those things and I didn't want to bore you ;)  However, I did make some yummy recipes over the 4th of July holiday I wanted to share.  This particular salad was fresh, tasty & definitely perfect for any summer occasion.

  

Ingredients:                                            

1/4 cup sugar

1//4 cup water

mint

zest & juice of 1 lemon

pinch of salt

2 cups blueberries

3 cups cubed watermelon

Directions:

Bring 1/4 cup each sugar and water to a simmer in a saucepan. Remove from the heat, add 3 mint sprigs and steep 10 minutes. Discard the mint; add the zest and juice of 1 lemon and a pinch of salt. Toss with 2 cups blueberries and 

3 cups cubed watermelon. Let stand 15 minutes. 

Top with chopped mint. Recipe courtesy of Food 
Network.

I hope all of you are enjoying your 

summer & staying cool!

*Spicy Seared Scallop Salad*

This salad was one of my favorite salads I have made in quite some time!  The scallops were bursting with flavor & changed things up a bit from the typical grilled chicken.

Make sure to have your ventahood blasting.  Unfortunately we don't have one & when I placed the scallops in the skillet it got a little smokier than usual.  But, they still turned out great!  

At first glance, it looks like there are quite a few ingredients & it could get pricey...but, if you cook often you probably have most of these ingredients on hand.

If you don't like spicy, I definitely recommend toning down the cayenne pepper in the spices for the scallops just a touch ;)

Ingredients:

3 Tbsp Vegetable Oil

1 Tbsp cayenne pepper

1 tsp ground pepper

1/2 tsp garlic salt

12 oz. fresh sea scallops

3 Tbsp white wine vinegar

1 Tbsp light mayo

1 1/2 tsp Dijon Mustard

Pinch of cayenne pepper (for dressing)

salt & pepper to taste

2 cloves garlic, minced

1/2 cup olive oil

spinach

1/2 red bell pepper, seeded & sliced

1/2 yellow bell pepper, seeded & sliced

1 avocado, seeded & sliced

cherry tomatoes, sliced

slivered almonds, toasted (@ 350 for ~8 min)

Directions:

Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. 

Gently roll the scallops in the spices. 

Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. 

Carefully place each scallop in the pan with scallops flat side down. Cook for ~2 minutes per side.

In a small bowl whisk together the vinegar, light mayo, Dijon mustard, cayenne, salt, pepper & garlic. 

Slowly whisk in the olive oil.

Divide the fresh spinach evenly onto each plate.  Place the Avocado slices, red & yellow bell pepper slices, toasted almonds & tomato slices onto the salad.

When the scallops are done, evenly place them on the salads. 

Drizzle each salad with your dressing & serve.

Makes ~2 servings, possibly 3 but you might want to add a few more scallops!

 I served ours w/baked whole wheat bread.

Make sure to have a big glass of ice water handy! 

 

Strawberry Lemonade Icebox Pie!

You may make your own graham cracker crust (would be better), or just buy a ready made one to save on time (which is what my Mom did & it was still great!).  

Ingredients:

graham cracker crust

14 oz. can sweetened condensed milk

2/3 cup strained fresh lemon juice (~4 lemons) 

2 large egg yolks + 1 large egg

sliced strawberries

light whipped cream

2 tsp lemon juice

1/4 tsp salt

2 Tbsp Sugar

 

What ingredients go in the filling:

1 14 oz. can sweetened condensed milk

2/3 cup strained fresh lemon juice

2 large egg yolks, plus 1 large egg lightly beaten.

1/4 tsp coarse salt

Directions:

Bake crust until firm and turning darker around the edges, about 10-11 minutes at 375 degrees.  Remove from oven and turn oven down to 325.  Whisk together filling ingredients and place in baked pie shell, cook until center is set, 25 to 30 minutes.  Transfer to a wire rack and let cool to room temperature, then refrigerate for at least 3 hours.  Combine berries with 2 tablespoons sugar and 2 teaspoons fresh lemon juice, let stand 30 minutes. 

To serve, spoon strawberries over pie and top with whipped cream.

This makes a perfect summer treat!!!

*Grilled Corn, Avocado & Cilantro Salad*

Last night we ate at my parents to celebrate Memorial Day & to get a chance to visit & hear about their Hawaii getaway (so jeal)!  My Mom prepared this grilled corn salad.  It was delish, healthy, & fresh so I just had to share.  It was a recipe from Martha Stewart Living.  I will also be sharing the yummy dessert recipe :)

Here's to the salad...

Ingredients:

4 grilled & shucked ears of corn

1 sliced Hass avocado

1/4 cup fresh cilantro, chopped

1 Tbsp fresh lime juice

1 Tbsp EVOO

1/2 tsp coarse salt

Directions:

Heat grill to medium/high, grill 4 shucked ears of corn, rotating often, until lightly charred, about 15 minutes.  Let cool slightly.  Carefully cut kernels from cob. Gently toss with 1 sliced Hass avocado, 1/4 cup fresh cilantro, 1 T. fresh lime juice, 1 T extra virgin olive oil, and 1/2 teaspoon coarse salt.  Serves 4.   

My Mom used 6 ears of corn & a little bit of extra lime juice & EVOO to serve 6.

Thanks for a delicious meal, Mom & Dad!!!

*Spicy Light Version of Bang Bang Shrimp*

Have you ever had Bonefish Grill's Bang Bang shrimp?  If not, you're missing out.  It's a mouth watering kinda' good!  I looked up the calorie/fat content of it though (wish I wouldn't have) & although the calories weren't too bad, let's just say the g of Fat were terriblleeee.  But I won't tell you just in case it's your all time fav, I don't want you to hate me forever :))

This is a non-fried version w/only 215.7 calories per serving, 7.6 g of Fat, 23.8 g of Protein, 11.9 Carbs, and only 5 Weight Watchers Points.  Yeah, that's right, don't feel guilty about this one!  I got this recipe off of Gina's Skinny.

 

Sauce Ingredients:

5 tbsp light mayonnaise

3 tbsp Thai Sweet Chili Sauce

Siracha Hot Sauce (to taste)

Shrimp:

1 lb large shrimp, shelled and deveined (weight after peeled)

2 tsp cornstarch (I used more like 2 Tbsp. to make sure shrimp were fully coated)

1 tsp canola oil

3 cups shredded iceberg lettuce

1 cup shredded purple cabbage

4 tbsp scallions, chopped

Directions:

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands. 

Heat a large skillet or wok on high heat, when hot add oil. 

When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes.  

Remove from pan and combine with the sauce coating well.  

Place shrimp on lettuce and top with scallions.

Some like it hot, hot, hot!

(yes, I just said that:)) 

*Light Sesame Chicken*

Last night I prepared a light version of sesame chicken ... yes, I said light :)  And, it was very yum.  Cook this healthy recipe of sesame chicken instead of picking up the deep fried, ooey, gooey, fatty version at your local Chinese restaurant...even though it's tempting to take the easy route! This is another recipe from the talented Martha.

Ingredients:

3/4 cup brown rice (I will admit...I just bought the brown rice pouch that you warm in the microwave for 90 seconds to cut down on time)

3 tablespoons honey

2 tablespoons sesame seeds

2 tablespoons soy sauce

1 garlic clove, finely chopped or crushed with a garlic press

2 large egg whites

1/4 cup cornstarch

1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks

Coarse salt and ground pepper

2 tablespoons vegetable oil, such as safflower

4 scallions, thinly sliced

1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

 

Directions: 

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.

Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

I hope you like this as much as we did :)