Posts Tagged ‘low fat’

Healthy Queso Dip

quesoA friend of mine gave me this recipe and it is really good for a lower fat version of queso dip! And, there is no cheese in it! It is filled with good ingredients. Pair it with some veggies and you will be getting a healthy snack that seems way too good to be healthy! This queso is filled with potassium and vitamin A. Enjoy!

 

Ingredients:

  • 2 Tablespoons chopped shallots
  • 1 cup (about 7 ounces) chopped Yukon gold potatoes (you can leave the peel on)
  • ¼ cup chopped carrots (about 1 small carrot)
  • ⅓ cup chopped onion (I used frozen)
  • 1 cup water
  • ¼ cup raw cashews (soaked for 1-5 hours and drained if you your blender is weak)
  • 4Tablespoons unsalted butter (I used Kerrygold Grassfed Butter)
  • 2 teaspoons sea salt
  • ¼ teaspoon garlic, minced (about 1 medium clove)
  • ¼ teaspoon Dijon mustard
  • 1 Tablespoon freshly squeezed lemon juice (optional, but add it if you have it)
  • ¼ teaspoon black pepper
  • pinch of cayenne pepper
  • 1 small jalapeno, seeds discarded, diced (about 3 Tablespoons)
  • ½ cup frozen fire-roasted organic corn, defrosted
  • ¾ cup cooked pinto or black beans, rinsed and drained if using canned

In a medium saucepan, add the shallots, potatoes, carrots, onion and water and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.

Place the cashews, butter, salt, garlic, mustard, lemon juice, black pepper, and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth.

Pour sauce back into pot, and add the jalapeno, corn, and beans. Warm over medium-low heat for 4-6 minutes. Can be made ahead and reheated.

 

8 Servings/Per Serving: 227 Calories, 13g Fat, 3g Fiber, 5g Sugar, 3g Protein

Crockpot Italian Chicken & Quinoa

italian chickenEasy, delicious and healthy!  Another simple crockpot meal. I love how stress-free it is using my crockpot and the chicken is always cooked perfectly – the chicken is never too dry. I found this on pinterest and think it is a keeper in the recipe stash so now I am sharing it.

When I dished it out it ended up having this beautiful heart shape. Perfect for a heart-healthy meal on valentine’s weekend!

 

 

 

Ingredients:

  • 1lb organic chicken breast
  • 1 cup chopped onion (I used frozen)
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 1/2 tsp minced garlic
  • 3/4 cup uncooked quinoa (rinsed)
  • 14.5oz can fire roasted diced tomatoes
  • 4 cups organic chicken broth (if you like more soup-like, do 6 cups)
  • 1/4 tsp red pepper flakes
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • salt & pepper to taste (I did about 1 tsp of each)

Add the broth in the bottom and all the other ingredients. Cover and cook on low for 6-8 hours or until carrots are soft. Remove chicken and shred. Add back in and stir. Taste and add any additional seasonings. I topped my with feta and it tasted great!