"Skinny" Sensational Spinach Dip

Yum. This recipe comes from my favorite diabetic cookbook, Eat What You Love, page 131. I paired it with Homemade Pita Chips from the same book on page 135, or here. I thought the dip was fabulous, Brian thought it was too creamy, and Emily thought it was not creamy enough! Everyone did like the flavor though!

Sensational Spinach Dip

Ingredients:

* 1/2 cup light sour cream

* 1/2 cup light mayo

* 3/4 cup plain low fat yogurt (I used plain fat free greek yogurt)

* 1/2 tsp. minced garlic

* 2 tsp. reduced-sodium soy sauce

* 1 (8-oz. can) water chestnuts, drained and finely chopped

* 1 (10 oz. pkg) frozen chopped spinach, thawed and squeezed dry

* 1/4 cup dried parsley (I didn't have parsley, so I skipped this)

* 1/4 cup dried minced onion (whoops..I used fresh)

* 3/4 tsp. dried dill

Directions:

1. In a medium bowl whisk together the 1/2c. sour cream, 1/2c. mayo, and 3/4c. yogurt. Add 1/2t. garlic and mix well. Stir in 2t. soy sauce, and the finely chopped water chestnuts.

2. Add the spinach, 1/4c. parsley (if you use it), 1/4c. onion (DRIED, or fresh), and 3/4t. dill and mix thoroughly.

3. Cover the dip and refrigerate until ready to serve. 

Breakdown per 1/4 cup:

2WWPP

70 cal

4.5g fat

4g carbs

1g fiber

3g protein

Homemade Pita Chips

This recipe is also from my favorite diabetic cookbook, Eat What You Love, page 135. I paired it with spinach dip, but these things were so good they can go with almost any dip, or just enjoy them on their own!

Homemade Pita Chips

Ingredients:

* 2 (8-inch) whole wheat pita pockets

* 1/2 tsp. garlic salt (I used my handy dandy Melting Pot seasoning)

* Olive Oil Cooking Spray

Directions:

Prep: Preheat oven to 350. 

1. Carefully split each pita pocket in half, then stack them and cut into 3 wedges. 

2. Spray baking sheet with oil, place pita wedges, spray to coat, then top with seasoning of your choice.

3. Bake for 8 minutes or until pita is crisp and golden brown.

Breakdown (Truly depends on your pita): Mine was 2 points per pocket, or 6 slices

Quick-Fix White Chicken Chili

Quick-Fix White Chicken Chili

This recipe comes from my new favorite cookbook (I know, I know..it's actually NOT Hungry Girl! But no worries, I have Hungry Girl's new book on pre-order thanks to my Barnes and Noble groupon!)

This cookbook even has WW points listed along with nutrition, but, unfortunately they are from the old system. My black bean recipe came from it! (This recipe is on page 167)

Ingredients:

2 tsp. canola oil

1 medium onion, diced

1 tsp. minced garlic

1 ½ tsp. ground cumin

¾ tsp. dried oregano

1/8 tsp. cayenne pepper

1 (14 oz. can) or 2 cups reduced sodium chick broth

1 (4 oz.) can chopped green chilies

2 (15 oz.) cans white beans (cannellini)

2 large chicken breast

1/3 c. chopped cilantro

1 c. RF Mexican blended cheese (optional)

Directions:

1. Boil 2 chicken breasts in water with seasonings for 20 minutes. Let cool and shred chicken breasts with 2 forks. (I learned this here)

2. Heat the oil over medium heat in a large saucepan. Add the onion and sauté for 4-5 minutes or until slightly softened. Add the garlic, cumin, oregano, and cayenne pepper and sauté 1 minute.

3. Stir in the broth, green chilis, beans and chicken. Reduce heat to low and simmer for 15 minutes. Top with cilantro and cheese (optional) ORRRR

4. Whip up some pico! I just used a can of petite tomatoes, lime juice and cilantro and topped my chili with this..and it was GREAT!

Breakdown:

210 calories

17g carbs

6g fat

21g protein

6g fiber

85mg cholesterol

80mg sodium

((5WWPP))