Saturday, January 21, 2012

3 Recipes - Healthy Spinach and Artichoke Dip, Pita Chips and Mexican Lettuce Wraps

This was my dinner last night. It was really yummy and super healthy. Below are the recipes for all 3 components!
Pita Chips:

Ingredients:
4 pitas (or however many you need - 1 pita makes 8 chips)
salt
pepper
olive oil

Directions: 
1. Preheat oven to 400 degrees F.
2. Cut each pita in to 8 wedges (by cutting in half, then cutting each half in half, then cutting each quarter in half).
3. Toss the wedges with olive oil and salt and pepper (to taste). The chips should have a light coating of olive oil so they can get brown and crispy.
4. Place the wedges on a baking sheet, minimizing the overlap.
5. Bake for 8-12 minutes, until light golden brown.

Recipes for Healthy Spinach and Artichoke Dip and Mexican Lettuce Wraps after the jump.


Healthy Spinach and Artichoke Dip

Ingredients:
1 can of artichoke hearts
1 box of frozen spinach
1 small (8 oz.) container of low fat sour cream
3 tbsp Parmesan Cheese
Salt
Pepper

Directions:
1. Preheat oven to 350 degrees F. 
2. Defrost and drain the frozen spinach. Squeeze out as much water as possible using a clean dish cloth or paper towels.
3. Drain and rinse the artichoke hearts.
4. Combine the artichoke hearts, the spinach, half of the container of sour cream and 2 tbsp of the Parmesan Cheese together in a food processor. Pulse a few times, until you get your desired consistency. Add salt and pepper to taste.
 5. Put the mixture into a baking dish and top with the remaining Parmesan Cheese. Bake until golden brown on top, about 10-15 minutes.


Mexican Lettuce Wraps

Ingredients:
Lettuce
1 can of black beans
4 tbsp Salsa
1 tsp chili Powder
1 tsp garlic Powder
Low fat sour cream
Low fat cheddar cheese
1 tomato, chopped

Directions:
1. Drain and rinse the black beans. Put them in a large pan and cook on medium for 30 seconds to 1 minute, stirring constantly.
2. Add the chili powder, garlic powder, tomato and 3 tbsp of the salsa.
3. Cook for 5 minutes on medium, stirring occasionally, until the mixture begins to sizzle and the black beans are soft.
4. Rinse 4 large pieces of lettuce and place them on a plate. Spoon some of the black bean mixture on to each leaf of lettuce.
5. Top with the remaining salsa, and as much sour cream and cheddar cheese as desired.