I seem to be in some sort of dip phase right now. For breakfast and lunch all I want is some kind of smooth creamy dip, like black bean, white bean, hummus… Yesterday, I was craving that baked spinach and artichoke dip, so I decided to try to make a healthy version so I could use it to actually get some quality protein. The result was delicious.
- 1 10oz package frozen spinach, thawed and squeezed of excess water
- 8 0z (half a 16oz container) low fat cottage cheese
- 8 oz low fat ricotta
- 1 heaping T mayo
- 1/4 C shredded romano
- 3 cloves garlic, pressed
- Salt and crushed red pepper to taste
- 1/4 C mozarella, shredded
Place all ingredients but mozarella into a food processor and pulse until smooth. Scrape into a shallow baking dish, top with just enough cheese to cover (you need less than you think), and bake at 375 until bubbly (about 15-20 minutes). Serve with toasted whole wheat pita wedges for dipping.
I didn’t put any artichokes in this because I didn’t have any, but they would be a fabulous addition. For breakfast this morning, I reheated the leftovers and ate them spread on two slices of toast. Yum.
Another good smoothie combo.
Blueberry Peach Smoothie
- 1 cup frozen sliced peaches
- 3/4 C blueberry juice (I like RW Knudsen Blueberry Nectar)
- 1/2 C water
- a half a thumb sized piece of fresh ginger (optional)
- 1 scoop protein powder (I’ve switched to whey – soy wasn’t agreeing with me)
- 2 T plain yogurt
Puree all in a blender.
This is a good healthy dinner with a lot of protein. If you freeze portion sized amounts in individual containers (about 3 shells), it makes a great lunch.
- 15 Jumbo Shells
- 1 16 oz package skim ricotta
- 1 16 oz package low fat cottage cheese
- 1 egg
- 1 t oregano (dried)
- 1/4 – 1/2 C grated romano cheese
- salt and pepper to taste
- Tomato sauce (I make mine by sauteeing a chopped carrot, a chopped onion, and 2 crushed cloves of garlic in olive oil til soft, then adding a 28 oz can of crushed tomatoes and simmering for 1 hour)
Boil shells. While boiling, mix ricotta, cottage cheese, egg, oregano, romano, salt, pepper together in a bowl. When shells are done, drain them and cool a bit. Spread a layer of sauce in a 9X13 casserole dish. When cool enough to handle, stuff the shells with the cheese filling. As you stuff them, place them into your dish. You will have enough filling for all 15 shells. If there is a little left over, just tuck it around some of the shells. Spoon some sauce over each shell. It doesn’t have to completely cover them, just about a heaping tablespoon on each. Bake at 375 for about 45 minutes, or until a little browned on top and bubbly.
I’ve been eating lots of smoothies for breakfast lately. They are also good for last thing at night snacks. Here is my favorite combination so far:
Orange Strawberry Smoothie
- 1 C frozen strawberries
- 1 C orange juice
- 1/4 C water
- 1/2 C plain yogurt
- 1 scoop protein powder (I’m using Whole Foods soy vanilla)
- 2 packets sweetener ( I used Truvia)
Combine everything in a blender and blend until smooth.