This is a great skinny dip. The 7 layer dip revisited. All the separate components of this dip are great to have on hand for other applications. You can have 2/3 cup of this dip for about 14carbs 145cal.
Skinny Dip serves 8 First you need to saute 1 small onion with 2 garlic cloves until softened, set aside. You need 2-3 limes to make 2tbsp of juice. 1 bunch of cilantro chopped. You'll need 2-3 tomatoes (or a salsa of your choice) and 1/4 cup total of shredded cheddar cheese to top the dip. Black Bean 1/2 onion and garlic blend 1 can black beans 1 tbsp minced chopotle pepper in adobo (I buy the small can and freeze the rest) 1 tbsp lime juice 1/4 tsp cumin 1 tbsp water 1/2 tsp salt Combine all ingredients into a food processor and blend Corn Salsa 1 shallot minced 1/2 tbsp lime juice 2 cups corn kernels 1/4 cup fresh cilantro, chopped 1/4 cup scallions 1 jalapeno pepper, seeded and minced salt and black pepper Mix all together and set aside Avocado Cream 2 ripe avocados 1/4 cup cilantro 1/2 onion and garlic blend 1/2 tbsp lime juice Puree all ingredients in food processor and set aside Taco Cream 1 package taco seasoning (I used a gluten free McCormick blend) 2 cups low-fat Greek yogurt Blend together Layer in this order: black bean corn salsa avocado cream taco cream cheese Serve up with tortilla chips, cucumber slices, plantain chips or crackers.
Seven Layer Greek Dip serves 8 1 1/2 cups hummus of your choice 1 15-ounce can of kalamata or black olives, drained and chopped 1 15-ounce can of artichoke hearts, drained and chopped 1 large tomato, chopped 1/2 large cucumber, peeled and chopped *1 batch of creamy feta (or 4 ounces of plain feta, crumbled) 1 1/3 cups greek yogurt 3 tablespoons fresh dill 1 teaspoon olive oil 3 tablespoons chopped cucumber 1 garlic clove, minced salt and pepper Begin by prepping the ingredients for the creamy feta if needed and set aside. In a bowl, combine yogurt, dill, garlic, 3 tablespoons of cucumber,
olive oil and a sprinkle of salt and pepper and mix. Grab a large bowl
or plate and begin layering ingredients: the yogurt tzatziki, the
chopped olives, the hummus, the chopped artichoke hearts, the creamy
feta, and the tomatoes and cucumber. You can layer it however you’d like
and use other ingredients to make it your own. I did sprinkle my
cucumber and tomato with some salt and pepper for flavor, but the rest
of the dip was full of flavorful because of the feta. Serve with
pita chips or use in wraps and sandwiches.
*Creamy Feta
2 bricks of feta cheese, 8 ounces each
1/4 cup olive oil + 1 tablespoon
1 bulb garlic roasted in tinfoil with a drizzle of olive oil for 30min, then squeezed
the juice of half a lemon
the zest of half a lemon
salt and pepper
Prepare your garlic bulb by roasting in tinfoil at 350o. Crumble feta in a bowl making small pea sized shaped. Add all other ingredients and mix together well. Serving it hot is great too. Just place it in the microwave for 30 seconds. If you want a little spice add a roasted jalapeno or a couple shakes of granular red pepper.
Here is a great way to use this onion relish. 8 0z Cream Cheese softened 1 1/2 cup vidalia onion relish 1 Jar of Fresh bacon or you can be like me and cheat and get hormel chopped bacon in a bag haha. 1/4 Cup of Diced Green Scallions
I found a jar of Orange Marmalade in my fridge that I just haven't used in the last couple of months. I thought I should think up some tasty recipes to use it up. Orange Honey Chicken
2 chicken breasts or 6-8 chicken drums 1 1/2 tsp honey mustard 1/2 tbsp honey 1 sprig of rosemary removed from stem and sprinkled over chicken 1 tsp season salt + pepper, salt, garlic powder and a squeeze of lemon 1/2 tbsp cider vinegar 1/2 cup orange marmalade 1 tbsp coconut aminos or soy You can either put the seasoned chicken in the crock pot and cook on low for about 3 hours, cut it or shred it and then combine all other ingredients and mix into chicken, cook for an additional 30 minutes. OR place chicken breasts in a glass dish sprayed with coconut oil or pam, season chicken and bake for 30 minutes. Combine all other ingredients and pour over chicken, bake for another 15 minutes until lightly browned. I served this with some buttered rice, broccoli and a salad. It's one of our favorites. This pizza is being served at Settabello pizza and it's super yummy! I found a great recipe for it at aducksoven.com Brie, Bacon and Orange Pizza
*1 round of pre-made dough. I purchased a gluten free dough from my favorite bakery 1 4 oz wedge brie cheese, diced into 1/2 inch pieces 1/4 cup shredded mozzarella cheese 6 slices thick cut pepper bacon, cooked and roughly crumbled 2-3 tbsp orange marmalade 1 tbsp white truffle oil or white balsamic oil which is easier to get 6 large leaves basil, chiffonade Preheat oven to 450o Roll the dough out until 1/4-1/2 inch thick, leaving the edges a little thicker to make a crust. Remove
pizza stone from oven and carefully transfer the crust to the stone.
If you're not using a stone, use a baking sheet and modify the shape of your pizza. Top with mozzarella cheese, brie cheese, and bacon. Evenly drizzle
orange marmalade over the top. Bake in preheated oven for 12-15 minutes, or until crust is just golden and cheese is melted. Let cool for 5 minutes, then top with basil and drizzle white truffle oil over the top. If you'd like to make your own dough here is a great recipe
Pizza Crust
1 cup warm water 1 tablespoon active dry yeast 1 tsp sugar 2 tsp salt 1 tsp garlic powder 1 tsp Italian seasoning 2 tablespoons olive oil 2 1/2 – 3 cups flour Gently whisk the water, yeast, and sugar together. Let sit until proofed and foamy, about 10 minutes. Add the salt, garlic powder, Italian seasoning, and olive oil and mix until combined. Using
the dough hook on your standing mixer, slowly add the flour, ½ cup at a
time, until dough pulls away from the sides of the bowl and is no
longer sticky. Using the dough hook, knead the dough for 4 minutes. Let rest for 3 minutes. Knead for another 4 minutes. Coat
a bowl with olive oil, add the dough, and turn to coat. Cover the bowl
with saran wrap and let rise until doubled, about 1 hour. This recipe is really yummy. It's not to overly sweet and it can be equally converted with Pillsbury gluten free flour. I adapted this recipe from EverythingBritish
Orange Marmalade Cake 2/3 cuporange marmalade, divided12 tablespoonsunsalted butter, softened, set 1/2 tablespoon for glaze, and more for greasing pan3/4 cup granulated sugar2teaspoons grated lime zest1/2teaspoon grated orange zest3large eggs, at room temperature2tablespoons fresh orange juice 1 1/2 cups all-purpose flouror equal Pillsbury gluten free flour blend
1 1/2 teaspoons baking powder3/4 teaspoon fine sea salt4 tablespoonsconfectioners’ sugar
Heat oven to 350 degrees. Chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
In the bowl of an electric mixer, beat together
softened butter, sugar, lime zest and orange zest until light and
fluffy, about 5 minutes. Beat in eggs, one at a time, until
incorporated. Beat in 1/3 cup marmalade and the orange juice.
In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
Scrape batter into prepared pan. Bake until
surface of cake is golden brown and a toothpick inserted in the center
emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a
wire rack. Cool 10 minutes; turn cake out of pan and place on rack
right-side up. Place a rimmed baking sheet under rack to catch the
glaze.
Heat remaining 1/3 cup marmalade in a small pot
over low heat until melted; whisk in confectioners’ sugar and 1/2
tablespoon butter until smooth. Slather warm glaze over top of cake,
allowing some to drizzle down the sides. Cool completely before slicing.
½ pound roasted red peppers ¼ cup blanched whole almonds 1 garlic clove 1 tablespoon sherry or red wine vinegar ¼ – ½ cup olive oil ½ teaspoon salt 1/4 teaspoon red pepper flakes 1. In a small food processor, pulse the peppers, nuts, and garlic until finely chopped. Add the vinegar and puree. 2. Stream in the olive oil and puree until smooth. Season with the salt and red pepper. Give it one more pulse. - See more at: http://feedmephoebe.com/2012/10/the-simplest-romesco-sauce/#sthash.ZjiyRUNQ.dpuf
Easy Pickled Onions 2 medium red onions, halved and thinly sliced 2 cinnamon sticks 6 whole cloves Pinch crushed red pepper flakes 1 cup apple cider vinegar 1/2 cup freshly squeezed lime juice 1/4 to 1/2 cup sugar 1 tablespoon kosher salt Add sliced onions
to a medium bowl. Pour enough boiling water over onions so that they are
covered. Count to 10 then drain. Add onions to glass jars or a bowl. Toast cinnamon, cloves and the red pepper flakes in a small saucepan over medium heat until fragrant, 3 to 5 minutes. Whisk
in vinegar, lime juice, a 1/4 cup of the sugar and salt. Bring to a
simmer and cook until sugar and salt have dissolved, 1 to 2 minutes.
Taste for sweetness then add more sugar as needed. Pour brine over
onions. Onion Recipe comes from Inspiredtaste.com This next recipe comes from allrecipes.com. It's really tasty.
Portobello Orzo with Walnuts
1/3 cupchopped walnuts or pecans
3 tbsp olive oil/coconut oil
1 small yellow onion chopped
1 clove garlic
1lb portobello or baby crimini mushrooms, sliced
4 cups chicken broth
2 cups uncooked orzo pasta (If gluten free, use a quinoa or brown rice pasta)
Parmesan cheese
Parsley chopped
salt and pepper to taste
In a dry pan, toast your walnuts until they smell nutty. Remove and set aside. Warm 1 tbsp of oil in the pan and saute mushrooms seasoned with salt and pepper. Remove mushrooms from pan and set aside with the accumulated juices. Add onion to pan with remaining oil and saute, add garlic and let it cook until it smells aromatic. Add orzo pasta, coat with oil and onion. Add stock, seasoning with salt and pepper and put a lid on to continue simmering for about 15 minutes. When the broth looks mostly cooked, add in walnuts, mushrooms and sprinkle in fresh shaved Parmesan cheese and a sprinkle of parsley.
½ pound roasted red peppers ¼ cup blanched whole almonds 1 garlic clove 1 tablespoon sherry or red wine vinegar ¼ – ½ cup olive oil ½ teaspoon salt 1/4 teaspoon red pepper flakes 1. In a small food processor, pulse the peppers, nuts, and garlic until finely chopped. Add the vinegar and puree. 2. Stream in the olive oil and puree until smooth. Season with the salt and red pepper. Give it one more pulse. - See more at: http://feedmephoebe.com/2012/10/the-simplest-romesco-sauce/#sthash.ZjiyRUNQ.dpuf
There are so many variations of Asian salads. Here are a couple I think you'll really like. They are fresh and clean tasting.
Asian Chicken Salad For the salad:
1 cup cooked chicken breast, chopped or shredded
1 cup shelled edamame beans, cooked according to package directions and cooled
2 medium bell peppers, diced
1 cup shredded carrots
4 cups tricolor coleslaw mix
1/2 cup chopped cilantro
3 green onions, chopped, optional
1/4 cup toasted almonds, optional
1 tablespoon sesame seeds, optional For the dressing:
1 teaspoon minced garlic
1/4 cup reduced-sodium soy sauce (If gluten free, use tamari or coconut aminos)
2 tablespoons rice vinegar
1 1/2 tablespoons honey
Pinch of ground ginger
Mix the garlic, soy sauce, rice vinegar, honey, and ginger in a small bowl to make the dressing. Place the chicken, edamame, bell peppers, carrots, and coleslaw mix in a large bowl. Toss to combine. Add the dressing to the salad, and combine until the salad is fully coated. Add the cilantro, and mix again. Sprinkle the green onions, toasted almonds, and sesame seeds on top, if desired. Serve immediately, or let it chill for the best taste possible.
Chinese Cabbage 1 head cabbage shredded 4-6 green onions cut in slivers 1/2 cup slivered almonds 4 tbsps lite oil/grapeseed, olive oil 1 tbsp splenda 1/8 cup rice vinegar 1/8 cup soy/tamari/coconut aminos 1/2 tsp sesame seed oil 1/2 bunch of cilantro 1 tbsp lemon juice black pepper - a couple shakes salt - a couple shakes
Add everything to a large bowl and let it marinate in the fridge.
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