New Pumpkin Dip

I've switched up my pumpkin dip recipe this year to be a bit more healthy. I know, old faithful is super delicious, but it sits heavy on your stomach with all that cream cheese. I tried out a new "skinny" version and and pretty pleased with the results!

What you need:

1 can pumpkin
3/4 cup brown sugar
1 tsp vanilla
1/4 tsp cinnamon
6 oz fat free Greek yogurt
8 oz fat free Cool Whip
graham crackers (or apples) for dipping

What you do:

1. Mix the pumpkin with sugar, vanilla and cinnamon.
2. Stir in the Greek yogurt. Fold in Cool Whip and let chill in the refrigerator for at least 30 minutes.

Fred Huette Spring Herb Sale

Gorgeous necklaces I somehow resisted
buying at the art show two years ago.

You've probably never even heard of the Fred Huette Center – or the annual herb and art sale. I missed this art show last year since I was still in Ohio, but it's definitely worth stopping by. The historical center puts on a two-day herb sale and art show with loads of regional artisans. The art is very unique and since the cost to partake in the event is relatively cheap, the prices are very affordable.

Handmade mermaid from the art sale two years ago.

The craft show runs Saturday 9 a.m. to 4 p.m. and Sunday 10 a.m. to 4 p.m. There are cooking demonstrations, the garden will be in bloom, lots of herbs for sale and more than 40 vendors selling their handmade crafts.

Easy Enchiladas

I make lots of Mexican food for us, but have never tried enchiladas (mostly because Mike's sister-n-law makes some fantastic ones I could never compete with!). So last week I decided to give it a shot. It was all pretty straight forward, but since I didn't have enough enchilada sauce I had to improvise, which I think I'll do every time from here on out...

What you need:

6 Tortillas
2-3 small chicken breasts, defrosted and diced
taco seasoning or cumin
3 cloves garlic, minced
1/2 cup frozen corn
1/2 cup onion, diced
small bunch of kale, chopped
1 jar roasted red peppers, drained
1/2 cup enchilada sauce
1/4 cup hot sauce (our favorite is Taco Bell sauce :)
lots of shredded cheese

What you do:

1. For the meat lovers: Mix the chicken, some corn, garlic, onions and seasonings together. Saute in a little oil until chicken is cooked thoroughly.
2. For the veg heads: In a separate pan, saute the kale, (remaining) corn, onions, garlic and seasonings until soft and tender.
3. Use a food processor to combine the red peppers, enchilada sauce and hot sauce until smooth and very tasty.
4. Divide the meat mixture evenly into four tortillas and add some cheese, wrap and lay in a baking dish (with a little sauce on the bottom). Repeat until the meat is gone. Pour about 2/3 of the sauce over the tortillas and top with some more cheese.
5. Repeat step 4, but with the veggies this time.
6. Bake at 425 degrees for 25 minutes or until the cheese is melted. Serve with sour cream.

Winner, Winner, Chicken Dinner!

This was my first time ever making chicken wings! And from the photo of remains I think I did a pretty good job. Probably also helped I had this easy to follow recipe I originally found on foodgawker. 

 

What you'll need:

1 1/2 pounds chicken wings
1 cup fat free chicken broth
1 cup hot sauce (I used a mixture of hot sauce, BBQ sauce and buffalo sauce)
1 bay leaf
2 tbsp paprika
2 tbsp butter
1 tbsp honey

What you'll do:
1. Preheat the oven to 425 degrees.
2. Mix together the chicken broth, hot sauce and spices. Add the chicken and simmer until it is almost cooked (about 15 -20 minutes).
3. Spray a cookie sheet with cooking spray and carefully move the wings onto the pan. Bake until crisp, about 30 minutes. Make sure to turn a couple times to roast evenly.
4. While the wings are baking, discard about half the hot sauce (and the bay leaf) and boil the remaining until thickened. Return the crispy wings to the skillet and toss with sauce.
5. Optional: serve with celery, carrots and blue cheese.

Jalapeno Poppers

I found this recipe while waiting in line at the bank (not a minute to waste!). However I fixed it up to make it healthy, still still super tasty (I promise). Here's how...

What you need:

6 large jalapenos
4 tbsp fat free cream cheese
2 tbsp fat free shredded cheddar cheese
1/4 tsp garlic salt, crushed red pepper
2 slices of low-cal bread, toasted and chopped finely
salt and pepper

What you do:

1. Slice the jalapenos lengthwise, de-vein and de-seed. Place on an oiled baking sheet.
2. Mix the cheese, garlic and red pepper, spoon into the jalapeno halves.
3. Sprinkle with breadcrumbs, salt and pepper (parm if desired).
4. Bake at 375 degrees for about 20 minutes and serve immediately.

Pinterest Addiction

I've purposely been avoiding Pinterest like the plague for months now. I use FoodGawker and CraftGawker and spend way too much time on those. However, I got a random invitation on Facebook earlier this week and I'm completely addicted. I'm simultanuously planning my new office, Kelly's baby shower, dinner and my wedding. It's magical and terrifying at the same time! And I think I'm okay with it :)

Tasty Beer Dip

I found this recipe poking around Foodgawker and gave it a try against my sister's advice (she thought it sounded like "barf in a bowl"). I'm happy to report, it did NOT taste like barf, but was scrumptious and super easy. It'd also work nicely as a spread in a pita with lots of fresh veggies. Try it for yourself and see what you think.

What you need:

2 packages light/fat free cream cheese
1 packet dry ranch dip mix
1/2 cup beer
2 cups shredded cheddar cheese

What you do:

1. Use a mixer to combine (room temp) cream cheese and ranch dip.
2. Slowly add beer and mix until creamy.
3. Stir in shredded cheese. Let chill in the fridge for an hour and serve with pretzels, carrots or crackers.