Recipes

A Dip to Remember.

I can’t believe another weekend has already come and gone. All I wanted to do was stay inside, cuddle on the couch by the fire and drink prosecco. It is now Spring but it felt more like Fall outside all weekend long. Brian and I debated back and forth about what we were going to do for dinner last night, like we always do. We couldn’t make up our minds so we decided to just have appetizer’s for our meal and let me tell you it ended up being amazing.

First, we started by throwing together a bunch of fruit, cheeses, meat and humus :

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Then I started thinking, what else can we make?!? One of my favorite things to eat is chips and dip. It is my weakness for sure. Since I am on Weight Watchers, I looked through their recipes for something that would satisfy my urge to eat something bad.

I searched and found a ton of recipes that looked delicious but then I came across exactly what I was looking for- crab dip!! I put my own little spin to it and added some garlic and extra hot pepper sauce. Next time, I will add some red pepper flakes just to give it a little more kick. This was perfect for a cold windy Saturday night and paired with some pita chips, this dip was perfect and so tasty.

Weight Watchers Crab Dip

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

2 points per serving

Serving Size: 2 tablespoons & 2 teaspoons

Weight Watchers Crab Dip

Ingredients

  • 6oz low fat cream cheese, softened to room temperature
  • 1⁄2cup(s) plain low fat Greek yogurt
  • 3Tbsp uncooked onion(s), finely minced
  • 1⁄2 pound(s)lump crabmeat, fresh or canned, drained ( I used claw crab meat)
  • 1⁄2 tsp hot pepper sauce, or more to taste ( I used more like 2 tsp)
  • 1⁄2 tsp table salt, or to taste
  • 2 Tbsp sherry (dry or sweet), or sweet sherry (or to taste)
  • 2 cloves of garlic
  • Cooking spray ( I used olive oil spray)
  • You may want to add:
  • shredded parmesan cheese on top

Instructions

  1. Preheat oven to 325. Use the the cooking spray to coat a 7 inch dish.
  2. In a mixing bowl, place all ingredients in and stir until thoroughly combined. Next, scoop the mixture into the coated dish and bake until dip is heated through, about 20 to 25 minutes. Cool slightly before serving.

The weekend is almost gone and a new week is almost here. I hope you have a great week ahead of you!

xoxo!

Mini Chicken Pot Pies

Every once and a while I will try and be domesticated and cook my man dinner. Most of the time we cook together. It’s one of my favorite past times with him. We normally play music, sing and cook. It’s a ton of fun. Anyways….like I was saying….. Sometimes I like to surprise B with a good comfort meal after a long day.

Here is what I came up with yesterday:

Mini Chicken Pot Pies:

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Here’s what you’ll need:

  • Flaky layers biscuits (If you’re watching your waist line, get the reduced fat)
  • 2 cups of frozen mixed vegetables
  • 1 can of condensed cream of chicken soup
  • 1 cup of diced chicken
  • A little bit of shredded cheddar cheese

Here’s what you’ll do:

  • Preheat the oven to 375
  •  Cook the chicken and mix in a medium bowl with vegetables, and soup.
  • Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; crease and squeeze dough gently to hold in place.
  • Sprinkle a tiny bit of cheddar cheese on top of each pie.
  •  Bake at 375 for between 20-25 minutes or until golden brown.
  • Let cool for approximately 5 minutes and serve.

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Enjoy! XOXO!

 

Apple Cinnamon Smoothie Recipe- You’ll love It!

Brian and I have become so into making smoothies lately. Ever since we invested in a decent blender, we have been on this kick. I’m loving it. I enjoy having one on my way to work every morning. Lately i’ve been craving something  with apples in it, so we just threw some different ingredients into the blender and BAM, we created the Apple Cinnamon Smoothie. 

While it may take a little bit of chopping, peeling off skin of different fruits, and measuring a few ingredients, all you really have to do is just throw it all into the blender. We have a Ninja Blender. Which, by the way, karate chops fruit up better than teenage mutant ninja turtle (corny joke, i know).

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Anywaaaayyyss…

Here’s what you’ll Need:

  • 1/2 cup Unsweetened Almond Milk
  • 3/4 cup Greek Yogurt ( I used 2%)
  • 2 tablespoon Almond Butter
  • 1 Banana
  • 1 Apple
  • 1/4 Teaspoon Cinnamon
  • 10-15 Cubes of Ice

Ingredients

Here’s What You’ll Do:

  • Peel apple and remove core
  • Slice banana
  • Place all items into blender and blend
  • Pour and enjoy!

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This is so tasty to me and I hope you enjoy as much as I did!

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Have a great week!

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RECIPE:Honey Mustard & Pecan Brussels Sprouts

So… one of my favorite vegetables is brussels sprouts. A lot of people aren’t huge fans, but I really believe that those people just haven’t eaten them the right way. I’m so excited to share this amazing recipe because I love it and we eat them at least once per week in our house. I promised I would share last week, so here it is.

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 Here’s what you’ll need:

  • 2 bundles of brussels sprouts
  • 1/2 cup dijon mustard
  • 1/3 cup olive oil
  • 1/3 cup honey
  • 1/2 cup chopped pecans

Here is what you’ll do:

Step one: Mix the dijon mustard, oil and honey.

Step two: Cut off the base of the sprouts and then cut the sprout in half.

Step three: Saute the brussels sprouts so that they are al dente then add the pecan and saute until roasted.

 Step four: Mix the brussels sprouts and the honey mustard concoction.

Step five: Lay tin foil in a baking pan and lay brussels sprouts flat on the tin foil. Bake at 375 for 15-20 minutes until caramelized.

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I hope you enjoy as much as we do!

XOXO!

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