Recipe for Spinach & Artichoke Dip:
(adapted from Alton Brown)
1 c. thawed and drained frozen chopped spinach
1/2 c. thawed chopped frozen artichoke hearts
6oz. reduced fat cream cheese
1/4 c. Fage 0% fat or reduced fat sour cream
1/4 c. reduced fat mayo
1/3 c. grated or shredded parm.
1/2 tsp. red pepper flakes
1/4 garlic powder
1/4 tsp. salt
Boil spinach and artichokes in 1 cup of wter until hot and drain. Heat cream cheese in a microwave safe bowl for 1 min. Combine all ingredients and serve hot with plain or onion and dill challah.
Easy Cranberry Chicken (low fat)
(from Dr. Swank's MS Diet Book)
1 16oz can whole cranberries
1 package dry onion soup mix
1 8 oz jar light or fat free French salad dressing
4 boneless, skinless chicken breasts
Preheat oven to 400 F. Mix cranberries, onion soup, and Frech Dressing in a casserol dish. Add Chicken and marinate for 1 hour. Place uncovered baking dish in the oven for 35- 45 minutes basting occasionally.
Split Pea Soup (Low fat, high fiber)
(Adapted from Katzen's Moosewood Cookbook)
3 cups dry split peas
about 7 cups of water or 3 cups water 4 cups broth
1 bay leaf
1 tbs salt (less if using broth)
1 tspn dry mustard (optional)
2 cups minced onion
4 crushed garlic cloves
3 celery stalks minced
2 med carrots sliced
ground pepper
Optional Topping: Sesame oil or butter
1. Place peas, water, baky leaf, salt and dry mustard in a large pot and bring to a boil. Lower heat and simmer for about 20 minutes part covered.
2. Add onion, garlic, celery, carrots and potato Partially cover and leave to simmer for about 40 min. Stir and add water as needed.
3. Serve with a drizzle of sesame oil or a small pat of butter on each portion.
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