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Tuesday, November 6, 2012

Mon. Nov 5th

6+6 Layer Dip!


Daily Tidbit:  I ate a ton of snacks today, I was just hungry!  Glad none of them though were on this list: "5 Sneaky Snacks That are Making You Fat!":


http://news.health.com/2012/10/31/5-sneaky-snacks-making-you-fat/

Yes, I eat Nuts often for snacks, they are yummy, healthy & filling, but they are one of the things I'm always careful to measure out, so as not to go overboard!

 

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Cranberry Oat Bread with Over Easy Eggs

Breakfast: Eggs with Cranberry Oat Bread
2 slices Whole Wheat Cranberry Oat Bread (recipe below)

2 Eggs, Over Easy
5 oz OJ
Regular Coffee with a splash of Fat Free Milk and 1/2 tsp Plain Ground Cinnamon
 

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Veggie Loaded Vegetarian Chili

Lunch: Veggie Loaded Chili (Vegetarian)
1.5 cups Veggie Loaded Chili (recipe below)



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Snack: 1/2 Trader Joe's 72% Cacao Dark Chocolate Bar (.825 oz), Green Tea

 


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Snack: 4 cups Plain Popcorn (popped in brown paper bag in microwave), Water with Lemon
  
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Pumpkin Hummus with Wasa Wholegrain Crispbread

Snack: 1/2 cup Pumpkin Hummus (recipe below) with 1 Wasa Wholegrain Crispbread & Baby Carrots (not shown in pic), Water with Lemon

 
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Baked 6 layers of the 6+6 Layer Dip


6+6 Layer Dip

Dinner: 6 + 6 Layer Dip with Corn Tortillas

2 Toasted Corn Tortillas, broken into pieces, served with:
6+6 Layer Dip (recipe below)
Red Wine

 
This meal/ recipe was a last minute inspiration I had when I started craving that traditional 7 layer dip around dinner time.  It was quick to throw together and all the fresh ingredients kept the flavor crisp and light.  A new fav to be sure - we devoured this!

   
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Dessert: 1 Winesap Apple, Water
 

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RECIPES:



Whole Wheat Cranberry Oat Bread Recipe:
receipted adapted from: http://allrecipes.com/recipe/honey-cranberry-oat-bread/

I liked the above recipe, but made it Whole Grain by using Whole Wheat Flour and made a few other tweaks to make a healthier version.

Preheat oven to 350 and grease loaf pan with Canola Oil Spray.

Meanwhile in a large bowl mix:
-1 cup Quick Cooking Oats
-1. 5 cups Whole Wheat Flour
-1 cup White Flour
-1/2 cup Sugar
-1 tsp Baking Soda
-1 tsp Baking Powder
-1/2 tsp Salt
-1/2 tsp Cinnamon
-Dash Nutmeg

In another large bowl mix:
-2 Eggs
-4 oz Apple Sauce
-2 tbsp Orange Juice
-1/2 cup Fat Free Milk 
-2 cups Dried Fresh Cranberries 
 
Pour liquid mixture into dry ingredients mixture and mix until everything is moist.  Pour into greased Loaf Pan and Bake for 40 Minutes and serve!






Pumpkin Hummus Recipe:
Into food processor put:

1 clove Garlic
1 can Chick Peas (canned, drained & rinsed)
1 cup Pure Pumpkin Puree
2 tbsp Tahini
juice of 1/2 Lemon
Salt, to taste

While processing stream in 1 tbsp EVOO.  Serve!

*Note: This Hummus is delicious, but with only 1 cup of Pure Pumpkin Puree in the recipe the flavor of Pumpkin is actually quite hard to detect. At that amount the Pumpkin just makes the Hummus more creamy and the tiniest tad bit sweeter.  To truly taste the flavor of Pumpkin in there, I imagine you would have to use 2 full cups of Pumpkin.  So don't be scared!  Try it and enjoy a creamier Hummus while reaping all the health benefits of eating Pumpkin!




Veggie Loaded Chili Recipe (Vegetarian):

1 tbsp EVOO

1/2 Large Red Onion, sliced
1 tbsp crushed Garlic
1 tbsp Cumin
1 tsp Chile Powder
2 cups Organic No Salt Added Marinara
1 cup No Salt Added canned Corn
4 oz can diced Green Chiles
1 can Reduced Sodium Red Kidney Beans (drained/ rinsed)
1 can Reduced Sodium Black Beans (drained/ rinsed)
1 cup Baby Carrots, chopped
1 frozen/ thawed box of Chopped Spinach 
1 cup Water
  

Heat a large soup pot and add 1 tbsp EVOO to pan and swirl to coat bottom.  Add Onion and saute.  Give Onions a few minutes, and then add Garlic, Cumin & Chile Powder.  Heat for a couple more minutes, then add Marinara and mix everything together well.  Add the rest of the ingredients and bring to a boil.  Once at a boil, lower heat, cover and simmer for 30 minutes, stirring occasionally.  Serve hot!


 

6 + 6 Layer Dip Recipe:


Preheat oven 350 and grease Casserole Dish with Canola oil spray.  Layer the next 6 ingredients into the Casserole Dish, in order:

- Vegetarian Refried Organic Pinto Beans & Jalapeno Peppers
- 1 cup Corn (canned, drained, rinsed)
- Fire Roasted canned Tomatoes cook with Green Chiles
- 1 can Dark Red Kidney Beans or Black Beans (drained, rinsed)
- 1/4 cup Part Skim Mozzarella Cheese     
- 1/2 cup Cheddar Cheese

Cover and bake for 30 minutes.   Remove the cover and bake another 10 minutes.  Meanwhile prep the next 6 layer ingredients so they are ready to top the Dip when it is done cooking:

-Fresh Cilantro, chopped
-Fresh Lime, cut into wedges
-Scallions, chopped
-Red Onions, chopped
-Avocado, diced
-More Corn, still cool & crisp for the top   

Spray Corn Tortillas with Canola Oil and put into Broiler until lightly browned and crisp.  Remove and break into pieces once cool enough to handle.  

Remove Dip from Oven, let cool a few minutes.  Top with the additional 6 layers of fresh ingredients and serve with broken toasted Corn Tortillas. 

This meal/ recipe was a last minute inspiration I had when I started craving that traditional 7 layer dip around dinner time.  It was quick to throw together and all the fresh ingredients kept the flavor crisp and light.  A new fav to be sure - we devoured this!



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