Recipes Worth Sharing: Healthy(er) Spinach & Artichoke Dip

Don't get me wrong, this dip doesn't NOT qualify as healthy. BUT, it is CERTAINLY a whole lot healthier than its baked, cheese and fat laden (but oh so freaking tasty) counterpart.

Ingredients:

• 1 lb of hummus, flavored or plain... whatever makes ya happy (I like the garlic flavor myself)
• 1 10oz box frozen chopped spinach, thawed and squeezed dry
• 1 can artichoke hearts, diced
• 4-8oz grated/shredded parmesan or asiago cheese (I'm a big fan of the Sargento Artisan blends that you can get in the deli section, but thats just me)

To do:

1. dump everything in a bowl
2. mix well
3. eat it on anything you want to dip in it. I've had (and liked) it on veggies, pita chips, pita bread, pumpernickel, french bread, my fingers... it's pretty easy, and forgiving

I think this would store well in an airtight container in the fridge for at least a couple of days, but I can't say that I've ever tried. I tend to ONLY make this if we're having people over, because I'm afraid I'd inhale the entire batch in one sitting, all by myself!

Recipes Worth Sharing: Taco Soup

I found this one online a while back, and after making it a couple of times, I think I've played with it enough to share the original version, as well as my selections. The nice thing is that it's SUPER easy, and it MAKES A TON OF SOUP (I just about filled my 8 qt stock pot), and IT'S CHEAP!

Ingredients:

• 6 cans of any bean (I used 2 cans each Great Northern Beans, Kidney Beans, and Black Beans. I may play around with white & red, but I will definitely always use black beans)
• 2 cans of any tomato (I used the Aldi version of Rotel, which is diced tomatoes with diced chilles)
• 4 cans of any vegetable (I used corn, peas, green beans, and mixed veggies. The only thing I'm tied to in the mix is the corn, and in fact, I will probably use 2 cans of it in the future.)
• 2 packets of powdered Hidden Valley Ranch dressing (I used store brand)
• 2 packets of taco seasoning (again, store brand)

Directions:

1. Open all 12 cans
2. Dump in a pot (you could strain & drain & rinse any part of this except the tomatoes, but you'd have to add back liquid... and I would worry about not having the thickener that you get from using the liquid the beans are canned in)
3. Add seasoning packets
4. Stir well
5. Simmer, stirring occasionally, until you can't stand to wait anymore.

Optional:

• I served it with shredded cheese (mild cheddar) and corn chips (I like a little crunch in my soup) but there are a million other ways you could garnish (any kind of cheese you want, crackers, doritos, sour cream, jalapenos, etc etc etc).

Grumps & I have had this for either lunch or dinner 3 times so far, and we've only eaten half the pot.

I spent less than $12 on ingredients for this GIANT batch of soup. We will easily get 6 meals for 2 out of this, so $1 per (very generous) serving doesn't seem too bad to me at all. This is definitely a soup that I will make several times throughout the autumn and winter.

Recipes Worth Sharing - All Day Mac & Cheese

I found this recipe on Frugal Upstate, and since I've been looking for an easy Crock Pot Mac & Cheese recipe, I thought I'd give this one a whirl. I'm glad I did!

• 16 oz pasta, cooked and drained (I used penne rigate, but anything would be good. next time, shells! or rotini!)
• 4 Cups Shredded Cheddar Cheese
• 1 Can (12 oz) Evaporated Milk
• 1 1/2 C milk
• 2 Eggs
• 2 TBS Flour
• 1 tsp salt
• 1/2 tsp Black Pepper

1. I used a 2.5 quart crock pot, and it fit perfectly. I would NOT go any smaller than that.
2. Spray Crockpot with nonstick spray (or grease down, your choice).
3. Mix everything together and pour into Crockpot.
4. Cover and cook on low for 5-6 hours**
5. Do not stir, it will cook and firm up.

**Note: 5-6 hours means it is done. I don't think anything at all would happen to this recipe if it had to cook a few more hours. So if you work an 8 hour day go ahead and throw it together and start the crockpot in the morning-it should still be fine when you get home. That's the beauty of crockpots-very few things HAVE to be taken out when done.

******Beth's Note: This recipe is a great base to be jazzed up. On it's own, it seemed a little blah. Grumps added more salt & pepper to his, I added some grated parmesan (out of the good ol' green can). Next time I make it, I will absolutely play around with the cheese mixture, as well as tossing in some veggies and/or meat. I'm calling it one of my favorites because it gives a great "fix & forget" start to a meal that would only need a couple extra ingredients to be a star. And, if your lazy (like me!), it does ok on it's own, too.

Recipes Worth Sharing - Peanut Butter Banana Chocolate Chip Muffins

I had some bananas in the house that I HAD to do something with. Rather than eat 3 of them today, or throw them out tomorrow, I went in search of a banana bread recipe. I found a LOT of them, and decided to combine a few. This is what I came up with, and - if I do say so myself - they're pretty darn good!

• 1/2 C butter, softened
• 1 C white sugar
• 2 eggs
• 3/4 C peanut butter (creamy or crunchy)
• 3 bananas, mashed
• 1 3/4 C flour
• 1 tsp vanilla
• 1 tsp baking soda
• 3/4 cup chocolate chips

1. Preheat oven to 325
2. Lightly grease & flour muffin pan
3. In a large mixing bowl, cream together butter & sugar. Add eggs and mix well.
4. Mix in peanut butter, bananas, flour, vanilla and baking soda until blended.
5. Fold in chocolate chips.
6. Bake at 325 for 20 - 25 mins, until tops are golden brown and wooden toothpick in center comes out clean.

Makes 12 large muffins.

As an aside, these would be good with some crunch in them, too. Maybe some chopped walnuts or pecans, or whatever else strikes your fancy.

Recipes Worth Sharing - Cheesey Tuna & Rice Muffinlettes

It's been a while since I've shared a recipe, so I thought I'd post one of our new favorites!

Cheesey Tuna & Rice Muffinlettes with Tangy Butter Sauce:

• 2 C Cooked rice (I use brown rice)
• 1Tbsp parsley flakes
• 1 C shredded cheddar cheese
• 1 tsp seasoned salt
• 1 Can Tuna flaked and drained
• 2 eggs beaten
• black olives, sliced (I omitted these, as Grumpy has a ridiculous aversion to them)
• 2 Tbsp milk
• 1 Tbsp dried onion

1. Preheat oven to 375
2. Combine rice, cheese, tuna, olives, onion, parsley and salt.
3. Stir in eggs and milk, mixing thoroughly.
4. Spray six muffin cups. Divide rice mixture evenly among cups.
5. Bake for 15 min. until lightly browned.
6. Serve with tangy butter sauce

Tangy Butter Sauce:

• ¼ C melted butter
• 1 Tbsp lemon juice
• ½ tsp seasoned salt
• ½ tsp parsley flakes

6 of these were a dinner for Grumps & I without any side dish (shoosh, I know it needs a veggie, but at least it was a meal that came out of my kitchen rather than from a drive-thru). For a family of 4 (with a side dish), I'd probably make 12 of them, and serve with a side... and expect left overs.

I debated about not making the tangy butter sauce, but it was definitely a nice little tangy-ness against the muffinlettes.

If you try them, let me know what you think!

WFMW, 5 Ingredient or Less Recipes

Shannon over @ Rocks In My Dryer is doing a themed edition of Works For Me Wednesday. This time, she wants our best quick & easy recipes. Here are a few of mine (or other peoples that I've found). And, as always, head on over for more WFMW tips!

Strawberry Fruit Dip:

• 1 8-oz. container of your favorite strawberry yogurt
• 1 cup strawberry jam
• 1 8-oz. tub of “Cool Whip”-type whipped topping (any style),thawed

1. Blend together with a spoon
2. Serve with strawberries, bananas and other fresh fruit, graham crackers, angel food cake or pound cake, or brownie squares.

Bobby Flay's Parmesan Crusted Portobello Mushrooms

• 1/3 cup grated Parmesan
• 2 tablespoons chopped fresh thyme
• Salt and coarsely ground black pepper
• 4 portobello mushrooms, cleaned and stems removed
• Olive oil, for brushing

1. Heat grill to medium-low.
2. Combine Parmesan, thyme and salt and pepper in a small bowl.
3. Brush mushrooms with oil on both sides and season with salt and pepper to taste.
4. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes.
5. Turn over and continue grilling until soft, about 5 to 6 minutes longer.
6. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted.

Onion Casserole

• 5 large sweet onions, cut into 1/4 inch slices and separated into rings
• 1/4 cup margarine
• 1/4 cup sour cream
• 3/4 cup grated Parmesan cheese
• 10 buttery crackers

1. Preheat the oven to 350.
2. Grease a 9x13 inch baking dish.
3. Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender.
4. Turn off the heat, and stir in the sour cream and Parmesan cheese.
5. Transfer to the prepared baking dish, and crumble the crackers over the top.
6. Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

Chicken Stir-Fry with Rice & Teriyaki Veggies

• 8oz (or so) chicken breast, cubed
• 1 box chicken flavored Rice-A-Roni
• 1 box Green Giant frozen veggies in Teriyaki sauce
• butter or margarine
• olive oil

1. Prepare Rice-A-Roni per package instructions.
2. Brown chicken in olive oil in non-stick skillet.
3. Microwave veggies per package instructions, but about 30 seconds less.
4. Combine veggies & sauce with cooked chicken in skillet.
5. Serve over rice.

Taco Soup

• 6 cans of any bean
• 2 cans of any tomato
• 4 cans of any vegetable
• 2 packets of powdered Hidden Valley Ranch dressing
• 2 packets of taco seasoning

1. Open all cans
2. Dump into pan (you may want to rinse some of the beans. if so, you made need to add some water)
3. Add seasoning packets
4. Simmer till smells done
5. Serve with cheese, sour cream, corn chips... whatever

Berstler Special

• 1 onion, chopped
• 2 large potatoes, diced (you want the potatoes & onions similar in size)
• 1/2 stick of butter
• 5 eggs, slightly beaten
• 1/2 lb chopped ham
• 1 cup shredded cheese (I prefer cheddar)
• salt & pepper to taste

1. brown potatoes & onions in butter over medium-high heat (about 10 mins), adding salt & pepper to taste
2. toss in ham & cook another couple minutes
3. add eggs, stirring well
4. when eggs are cooked the way you like them, add the cheese. turn off heat, cover skillet, and let cheese melt (only takes a couple minutes)

Chicken & Broccoli Pasta

• 1lb pasta shape of your choice (I like penne rigate, with the ridges)
• 3-4 boneless skinless chicken breasts, cut into 3/4" cubes
• 3 garlic cloves, diced or pressed
• 2 handfuls frozen chopped broccoli
• extra virgin olive oil
• parmesan cheese

1. Put water on to boil for pasta. Once you have a rolling boil, add pasta.
2. In deep, 10-12" skillet, place approximately 1/2 cup extra virgin olive oil (enough to coat entire bottom of pan). Add garlic to oil.
3. Add chicken, and brown thoroughly.
4. Remove pasta from water about 1 minute before it's completely cooked. Add pasta to skillet with chicken, oil, & garlic.
5. Add frozen broccoli to skillet. Cook for about 3-4 minutes, until broccoli is warmed throughout, stirring frequently.
6. If dish seems dry, add more oil & toss to coat.
7. Garnish with parmesan (or other grated) cheese, salt & pepper to taste

DaMamma's Pineapple Angel Food Cake

• 1 20oz can crushed pineapple in juice
• packaged Angel Food cake mix (use brand name)

1. Bake cake as directed on packaged mix, substituting pineapple & juice for liquids in directions.

Jiffy Corn Souffle

• 1 box Jiffy corn muffin mix
• 1 can cream corn
• 1 can regular corn, drained
• 2 eggs
• 1/2 c. sour cream
• 1 stick butter

1. Preheat oven to 350
2. Melt butter.
3. Add slightly beaten eggs and sour cream.
4. Add corn; stir.
5. Add mix; stir again.
6. Bake uncovered for 45 minutes.

Broccoli Bake

• 2 16oz packages frozen broccoli cuts
• 1 stick butter or margarine
• 1 sleeve Ritz crackers
• Velveeta or American cheese, sliced (or any other cheese you like)

1. Preheat oven to 350.
2. Place frozen broccoli in colander & run cool water over it to partially thaw. Let drain.
3. Melt butter.
4. Crush crackers into crumbs.
5. Combine crackers crumbs & butter in bowl.
6. Place broccoli in even layer in 9x13 glass baking dish.
7. Place even layer of cheese slices over top of broccoli layer.
8. Top with cracker crumbs & butter mixture.
9. Bake for 30 minutes.

Mac & Tuna Salad

• 1 lb shaped pasta of your choice (I use small shells)
• 3-4 celery sticks, diced
• 2 60z cans tuna packed in water
• miracle whip to taste (I use at least 3-4 heaping tbls)
• salt & pepper to taste

1. Cook pasta fully. Rinse with cool water until pasta is chilled.
2. Mix in rest of ingredients.

Recipes Worth Sharing - DaMamma's Pineapple Cake

My mother-in-law makes this super easy cake several times a year. It's great on its own, with ice cream, any variety of fresh fruit, whipped cream... anything you'd put with an angel food or pound cake.



DaMamma's Pineapple Cake

• 1 20oz can crushed pineapple in juice
• packaged Angel Food cake mix (use brand name)

1. Bake cake as directed on packaged mix, substituting pineapple & juice for liquids in directions.

Recipes Worth Sharing - Jiffy Corn Souffle

I found this recipe online here and it looked pretty darn easy. Turns out that not only is it incredibly easy, but it's very inexpensive, and tasty, too! It's a GREAT carb side for any kind of soup, stew, or chili. Think cornbread, but more moist.

• 1 box Jiffy corn muffin mix
• 1 can cream corn
• 1 can regular corn, drained
• 2 eggs
• 1/2 c. sour cream
• 1 stick butter

1. Preheat oven to 350
2. Melt butter.
3. Add slightly beaten eggs and sour cream to melted butter.
4. Add corn; stir.
5. Add mix; stir again.
6. Bake uncovered in an 8x8 baking dish for 45 minutes.

I used Aldi brands for all of the ingredients, and my total cost for 1 batch was $2.03. I cut it into 6 GENEROUS servings, costing about $0.33 each. I should have cut it into 8 servings, which would drop the per serving cost to about $0.25 each.

Recipes Worth Sharing - Hot Chicken Salad

My mother-in-law shared this recipe with me several years ago. It's yummy in that way that only true comfort food can be.


Hot Chicken Salad

• 2 cups chicken, cooked and cubed
• 1/2 cup onion, chopped
• 1/2 cup shredded Cheddar cheese
• 1/2 cup mayonnaise (Miracle Whip works just as well)
• 1/8 tsp pepper
• 1/3 cup slivered blanched almonds
• 1 cup celery, chopped
• 1 cup slivered blanched almonds
• 1 tbsp lemon juice
• 1/2 tsp salt

1. Preheat oven to 400.
2. Combine chicken, celery, onion, 1 cup slivered almonds, Cheddar cheese, mayonnaise, lemon juice, salt & pepper in a 1.5 qt casserole.
3. Sprinkle with the 1/3 cup slivered almonds.
4. Bake for 20-25 minutes.

Serves 4-5. We usually serve with a veggie or salad, and some crescent rolls.

Recipes Worth Sharing - Chili

In honor of the deer that Grumpy got over the weekend, and thus the batch of chili I will be making the weekend after Thanksgiving, I thought I'd share the chili recipe with you. I hope you enjoy it as much as we do!


This recipe started out in a Weight Watchers cookbook (and therefore would've been pretty healthy). I've doctored it a bit to make it my own, and therefore won't make any claims as to how healthy it is or isn't. I will tell you that it's awfully darn good, especially on a cold night.



Chili

• 2lbs ground beef, or 1lb each ground beef & ground venison
• 6 garlic cloves, finely chopped or pressed
• 4 tbls chili powder
• 2-3 tsp ground cumin
• 2 28oz cans crushed tomatoes (unseasoned)
• 2 16oz can red kidney beans, rinsed & drained
• 2 sweet onions, chopped
• 2 4oz cans diced green chiles
• 4 tbls tomato paste
• shredded cheddar cheese (optional)
• cheddar gold fish crackers (optional)

1. Brown ground meat and garlic together. Drain. Add chili powder & cumin, stirring to coat the meat.
2. Mix all ingredients in 6 qt crock pot, stirring until mixed thoroughly. Cover & cook on high 4-5 hours.

Makes a LOT. We usually have it for dinner 2 nights, and then I freeze the rest. 1 batch gives the 2 of us enough food for about 6 dinners.

Recipes Worth Sharing - Chocolate Kahlua Dessert

I stumbled across this recipe online a few years ago. I tried it once, and FELL IN LOVE! It's great to make for parties, as it makes quite a lot, and looks awfully pretty layered in a trifle bowl.



Chocolate Kahlua Dessert

• 1 box Devil's Food cake mix (and all required ingredients to make cake in pkg directions)
• 2 pkg Instant Chocolate Pudding Mix (Jell-O brand Devil's Food or Fudge)
• 3.5 cups whole milk (can substitute low fat, but why?)
• 0.5 cup Kahlua liqueur
• 2 containers Cool Whip (normal size, not family size)
• 6 Heath Bars, crushed (I've had better luck finding bags of Heath ball candy in the stores. I use a whole bag, and crush them with a hammer.)

1. Bake cake as directed in 9x13 pan, cool and cut into bite sized pieces.
2. Prepare pudding with milk first, then add Kahlua.
3. In a punch, trifle, or other large bowl, layer ½ cake pieces, then ½ pudding mixture, then ½ Cool Whip and Heath Bars. Repeat and refrigerate.

Recipes Worth Sharing - Linda's Taco Salad

Some of you may have noticed that I have a second blog going on. It's nothing fancy, just a collection of recipes that I've found, some that I've even used, and that I want to have access to in the future.

I've had a lot of fun working on it, and still do when I make the time for it. Some of the recipes there are from friends & family, and someday soon I hope to include the recipes I have for the good, "old world" Italian cooking that's been passed on through the generations.

I've decided to occasionally pic one of my favorites, and share it here (since I KNOW I have a whole lot more readers here than on the other blog). Here's the first installment:

Linda's Taco Salad (Linda is my cousin, and she makes this salad for most family gatherings & parties during the summer. She & her brother fight over who actually created the recipe, but she was the one that FINALLY responded to my request for it, so she gets the credit!)

• 1 lb ground beef
• 1 lg head iceburg lettuce, shredded (or 2 bags ready to use shredded iceburg, or 2 16 oz bags of salad greens, chopped smaller)
• 3 cups shredded cheddar cheese
• 16 oz bottle ranch dressing (I prefer sour cream & onion flavored ranch)
• 1 can pitted black olives (optional), diced/sliced to a size you like
• 3-4 green onions, chopped (use the whites of the onion, too)
• 1 qt grape tomatoes, diced to a size you like
• 1 pkg mild taco seasoning mix
• 1 bag Taco Doritos

1. Brown the ground beef until just cooked, drain. Return it to frying pan & follow directions on taco seasoning mix. If the mix calls for liquid, drain again once added & cooked (you don't want the beef to be too wet).
2. Place all ingredients except dressing & Doritos into a large serving bowl, mix well.
3. Just before serving, add about 1/2 the bottle of dressing and crushed Doritos. Serve with remaining dressing in case people want to add some.

***Note: I try to only mix dressing & Doritos into the salad that I know will get eaten at that serving. The salad keeps ok in the fridge for a few days without them, but once they're in, you've only got about 24 hours before it turns into an icky slimy mess.