Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
a. Dips
Mississippi Caviar
Nov 24th
8 ounces dried black-eyed peas (1 1/4 cups), about 4 cups cooked
1 red bell pepper, cored, seeded and diced
2 green onions, sliced
1/4 cup olive oil
2 bottled jalapeno peppers in vinegar, drained and minced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon sugar
1/4 teaspoon tabasco sauce
Freshly ground black papper, to taste
If you are using dried beans, rinse and pick through them. Soak
the beans overnight in a pot of cold water to cover.
Drain the beans and place them in a saucepan, cover with cold water,
and bring to a boil. Reduce the heat and simmer until just tender,
30 to 45 minutes.
Drain the beans, rinse under cold water, and drain again. Place
them in a large bowl, add the remaining ingredients, and toss until
well blended.
Let the salad stand for several hours, stirring occasionally, to
develop the flavors. Serve at room temperature.
(No Ratings Yet)
Loading ...Sundried Tomato Cream Cheese Herb Spread on Toasted Pita
Nov 24th
8 ounces cream cheese
2 tablespoons of chopped sun dried tomatoes in oil
1 garlic clove, pressed
2 tablespoons of fresh basil, chopped
The juice of half a lemon
Salt to taste
Pepper to taste
Pita Pockets
Vegetables to top: Black Olives, Red Bell Pepper, Tomato Slices, Cucumber, etc
Cut pita pockets into small triangles. Baste with a small amount of olive oil and toast in oven for about 5 minutes.
Mix together first 7 ingredients. Spread a generous amount of the cream cheese mixture on each pita bread and top with vegetables as desired.
(No Ratings Yet) Loading ...Mexican Cheesecake
Nov 24th
3 (8 ounce) packages low-fat cream cheese, softened
2 eggs
1 1/2 teaspoons chili powder
1/2 teaspoon Louisiana hot sauce
1 cube chicken bullion – dissolved in 1/2 cup hot water
1 small can green chilies (chopped)
1 cup cooked chicken (chopped)
Mix cream cheese, eggs, and seasonings with mixer. Add broth, stir in chicken and green chilis. Bake in a spring form pan at 325 degrees for 45 minutes. When cool, remove sides from pan.
Garnish top with hot or mild salsa, chopped green onions, chopped tomatoes, chopped jalapeno peppers, or other garnishes (if desired). Refrigerate until serving. Serve with corn chips, tortilla chips, or crackers.
(No Ratings Yet) Loading ...Layered Mexican Party Dip
Jun 24th
(As Served at my wedding on June 20, 2009)
2 cans refried beans
1 envelope taco seasoning mix
1 can (4 oz) chopped green chilies (use 2 cans for more heat)
1 cup guacamole
1 large can pitted black olives, sliced
1 small carton light sour cream
2 tomatoes, chopped
1 cup finely chopped lettuce
2 cups grated cheese
Mix together refried beans, taco seasoning mix, and green chilies. Blend well and spread over the bottom of a 9″ x 13″ glass casserole (or to see the layers, like at my wedding, put it on a flat platter). Spread guacamole over the bean mixture. Top with sour cream and sprinkle lettuce, tomato, and olives over all. Cover entire top with grated cheese.
Optional: sprinkle top with chili powder or paprika.
Serve using corn chips or tortilla chips to dip. Be sure to dip chip to bottom of dish.
Recipe Adapted from: Vicksburg Evening Post 1984
(No Ratings Yet) Loading ...Mexican Cheesecake
Dec 11th
3 (8 ounce) packages low-fat cream cheese, softened
2 eggs
1 1/2 teaspoons chili powder
1/2 teaspoon Louisiana hot sauce
1 cube chicken bullion – dissolved in 1/2 cup hot water
1 small can green chilies (chopped)
1 cup cooked chicken (chopped)
Mix cream cheese, eggs, and seasonings with mixer. Add broth, stir in chicken and green chilis. Bake in a spring form pan at 325 degrees for 45 minutes. When cool, remove sides from pan.
Garnish top with hot or mild salsa, chopped green onions, chopped tomatoes, chopped jalapeno peppers, or other garnishes (if desired). Refrigerate until serving. Serve with corn chips, tortilla chips, or crackers.
(8 votes, average: 4.63 out of 5) Loading ...
