Sunday, April 28, 2013

Crisp Cucumber Salsa

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.

Recipe from My Fridge Food.

Saturday, April 27, 2013

Baked Spinach Dip Mini Bread Bowls

Spinach dip.... Mini Bread Bowls... what's not to love???

13.3 oz roll of refrigerated french bread loaf
1 10 oz package frozen spinach, thawed and excess moister squeezed out
1 clove fresh garlic, minced
4 oz softened cream cheese
1/2 Cup light sour cream
2 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon chile powder
1/8 teaspoon garlic salt
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

Preheat oven to 350 degrees F. Unroll package of french bread loaf and slice into 12 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my fingers. Spray muffin cups with non stick cooking spray (I used a non-stick pan and didn't need to spray it). Press into the bottom and up sides of the muffin cup. Set aside.
Place cream cheese, sour cream, spinach, garlic, Parmesan Cheese, Chili Powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.
Original recipe found at Picky Palate.

Wednesday, April 3, 2013

Bacon and Swiss Quiche

Found these recently and tried it out. It was great! I really love quiche, so this was a nice version that was a bit healthier.

I didn't ahve any phyllo that would have thawed in time, so I used a pre-made pie crust instead. It was a bit more calories, but not too bad. The original recipe can be seen on

2 sheet(s) phyllo dough, cut into three strips each  
3 large eggs
1/4 cup regular egg substitute
1 cup(s) fat free half and half
2 Tbsp all purpose flour
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/2 cup(s) (shredded) low-fat hard cheese, Swiss, grated
4 oz cooked crisp turkey bacon, diced 

Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray.

Lay phyllo dough in pie plate, one piece at a time, coating each layer with cooking spray — dough should cover bottom and sides of dish. Fold in any overhanging corners.

Whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg.

Sprinkle cheese and bacon over phyllo dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges.