Yesterday was a rough day for me. Nearing the end of a long separation from the hubby should be exciting and happy… yet the end seems to be just as hard as the beginning. Needless to say I sat on the couch and indulged in multiple hours of The Food Network. I then decided; stop watching and start doing. I picked this delish & easy recipe that was made by Katie Lee (Joel) on the Rachel Ray show!
HOT SPINACH & ARTICHOKE DIP
Prep time: 10 minutes
Cook time: 30 minutes
- 1 8-ounce package cream cheese, room temperature
- 1 9-ounce package artichoke hearts (drained jarred, or canned, cooked fresh or frozen, but not marinated)
- 1 cup steamed spinach – well drained
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan
- 2 cloves garlic
- 6 large leaves fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup shredded mozzarella
Preheat oven to 375 degrees F.
Use a 2 quart baking dish. In a food processor, combine the cream cheese, artichoke hearts, spinach, mayonnaise, Parmesan, garlic, basil, salt, and pepper. Spoon the mixture into the baking dish. Top with shredded mozzarella. Bake until bubbling and the top is golden brown, about 25 to 30 minutes.
Serve with crackers, tortilla chips, or toasted rustic bread.
Sunday’s are my lazy/extremely ambitious days. I’ve decided it is the one day a week that I do not need an alarm but once I wake up Sunday’s are my day to clean the house from top to bottom. I woke up extra early this morning, for no apparent reason. I decided the dogs would enjoy a long walk and I should eat breakfast… then had the sudden urge to make something. Lately I take pride in making healthy snacks that the majority of the ingredients are from my garden. I made guacamole this morning and added a kick to it. Next time you’re in the mood for it, try it!
- 1- avocado
- half a medium sized onion – chopped
- 2 cloves of garlic – minced
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of cayenne pepper
- 1/2 squeezed lime
- 1 tomato – chopped
This dish is packed with protein and fiber, which will fill you up and kick your unhealthy cravings to the curb. Plus, it’s easy to make.
Ingredients: Millet (can substitute for cous-cous or rice) Salt Onions Assorted vegetables Tomatoes Garlic Cayenne pepper Parsley Basil leaves
1. Pour 2 cups of water and a pinch of salt into a pot and bring to a boil
2. Add the millet to the pot and cook until all the liquid is absorbed In another skillet, sauté onions and your favorite vegetables in little olive oil until soft About 5 minutes before your vegetables are cooked, add fresh tomatoes to the mix for extra flavor
3.Then, mix the millet and cooked veggies together
4. For seasoning, add garlic, salt, cayenne pepper, parsley and basil leaves
Now, go ahead and enjoy your healthy eats! This recipe is so simple and it’s a great option for lunch or dinner. Try making your vegetable millet the night before, refrigerating it, then packing it to throw over a salad at school or work the next day.
My pants are tight. Snugas a bug in a rug, people. And does pinterest show me carrot sticks or offer to run with me? Oh no. Instead, they call my attention to cookie recipes on pinterest involving Oreos stuffed inside two chocolate chip cookies.My advice to you – make these. But make them right before you’re meeting a friend, dinner party or work meeting. So you can pawn them off on other
Recipe: Oreo Stuffed Chocolate Chip Cookies
Makes 24 cookies
Prep: 25 minutes
Cook: 13 minutes
• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups chocolate chips
• 1 package Double Stuff Oreo cookies
Preheat oven to 350 degrees.In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.With a cookie scoop, form balls with the dough.
Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.Place onto baking sheets and bake cookies for approximately 13 minutes or until golden brown.