Nutrition Babes - Think Healthy ... Not Skinny

You will not have any leftovers with this dip and no one will know it’s low fat. We’ve upped the protein and decreased the calories, making this dip a filling starter. Serve our Crab Dip at your next get together. Enjoy!

Ingredients:

12 ounces of crab meat

2 cups low fat cottage cheese

1/2 cup reduced fat cream cheese

1 orange bell pepper (half of pepper diced, other half sliced)

1 yellow bell pepper (half of pepper diced, other half sliced)

1 red bell pepper (half of pepper diced, other half sliced)

3 teaspoons Old Bay Seasoning

¼ cup reduced fat (2%) shredded 4 cheese Mexican blend

2 tablespoons green scallions diced

Directions:

Preheat oven to 350 degrees.

Puree cottage cheese in a blender or mini food processor. In a medium size bowl combine pureed cottage cheese, crab, cream cheese, diced peppers and Old Bay seasoning. Spread mixture into a shallow round casserole dish. Evenly spread shredded cheese on top. Bake in oven for 15 minutes or until heated through and bubbling on sides.

Sprinkle scallions on top and serve with sliced peppers.

Serves 12

per serving (2 tablespoons):

70 calories, 2.5 g fat, 1.5 g sat fat, 25 mg chol, 160 mg sodium, .5 g fiber, 9 g Pro

Tips and Twists:

Serve with your favorite cut up vegetables or sliced whole grain crackers. This dip is also made with gluten-free ingredients.

2012-05-23 19:44:59

Artichoke Dip

This recipe typically includes higher fat foods, more calories and extra sodium. We changed out the ingredients to provide our families with a healthier twist on this party favorite. We dished them out to the kids in festive, portion controlled cupcake wrappers. It was a big hit for us, I’m sure it will be for you as well.

2 (14 oz) cans artichoke hearts packed in water, drained

2 cups plain low-fat Greek Yogurt

1 cup almond cheese – mozzarella style, grated (such as Lisanatti Original Almond www.lisanatti.com)

1/4 cup mayonnaise made with olive oil

Preheat oven to 350 degrees

Puree artichoke hearts in food processor. Remove and discard any tough leaves if unable to puree. Transfer to a medium size bowl and mix in Greek yogurt, grated almond cheese and mayonnaise. Transfer and evenly spread into 9 inch round, glass pie dish. Bake in oven for approximately 30 minutes. Serve with cut-up veggies or tortilla chips.

1 serving = 2 T
50 calories, 3 g fat, .5 g sat fat, 5 mg chol, 55 mg sodium, 1 g fiber, 3.5 g PRO

We were provided with product samples to use in this recipe, we were not compensated for our time.

2011-08-08 08:47:36

Roasted Red Pepper and Garlic Hummus

1 (15 oz) can garbanzo beans

1 large red pepper, sliced in half and seeded (if desired, leave 1 inch piece of red pepper and dice to garnish hummus)

1 head of garlic (if desired, leave small amount of roasted garlic to garnish hummus)

1 Tablespoon Tahini paste

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup extra virgin olive oil (1/2 teaspoon reserved for roasting garlic)

3 lemons

Preheat broiler

Place pepper halves on foil lined cookie sheet and roast in oven until skin is blackened. Place pepper halves in a small glass bowl and cover with plastic wrap. The peppers will continue to steam in covered bowl. Do not remove and allow to cool in covered bowl. Reduce temperature in oven to bake at 400 degrees. Peel away the outer layers of the garlic bulb. Make sure you leave the skin of the individual cloves intact. Cut off 1/4 to 1/2 inch of the top of the cloves, exposing the individual cloves of garlic. Drizzle 1/2 tsp of olive oil onto garlic. Bake on foiled cookie sheet for 30-35 minutes. Allow garlic to cool. Use a small knife and cut the skin slightly around clove, squeeze out the garlic into a food processor. Place garbanzo beans, roasted peppers, tahini, juice of 2 lemons, salt and olive oil into food processor and pulse until a thick paste is formed. Lemon juice (from additional lemon) can be added until desired consistency is achieved. Refrigerate overnight in a airtight container.

Serve in a small bowl and can garnish, if desired, with diced red peppers and/or roasted garlic. Serve with pita chips or Falafel Chips (spicy or original)

2011-08-04 22:45:58

Tzatziki - Cucumber Yogurt Dip

Tzatziki ( prononced either za-DZEE-kee or dza-DZEE-kee, with emphasis on the second syllable) is a classic Greek sauce served with chicken, beef or lamb. Use Tzatiki in place of any condiment to finish sandwiches, wraps or salads. This is a lower fat, higher protein alternative to add zest to your favorite recipe. Enjoy!

1 (16 oz) container of low-fat Greek Yogurt

1 cucumber, peeled, seeded and diced (place cucumber on paper towels to strain water prior to mixing with ingredients)

1 Tablespoon extra virgin olive oil

1 teaspoon red wine vinegar

1 teaspoon crushed garlic

2 Tablespoons lemon juice (1 lemon)

2 Tablespoons fresh dill, chopped

1 teaspoon salt

Mix all ingredients. Chill for at least 2 hours and garnish with dill sprigs prior to serving.

Serve with our Ground Turkey Kebabs, Crab Cakes or as a starter with warm pita.

1 serving = 3 Tablespoons

30 calories, 1.5g fat, 0.5g sat fat, 2 mg chol, 165 mg sodium, 3 g Protein

2011-08-04 18:17:15

NutritionBabes Greek Yogurt Balsamic Vinaigrette

NutritionBabes Greek Yogurt Balsamic Vinaigrette is a delicious low calorie dressing to be used on salads, wraps, grilled veggies, and many other dishes.

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon nonfat Greek yogurt

2 Tablespoons balsamic vinegar

¾ teaspoon honey

salt and pepper to taste

Combine all ingredients into a small bowl and whisk until well combined.

Serves 2 (2 Tablespoons per serving)

71 calories, 7g fat, 2g sugar, 1g sat fat, 0 chol, 0 protein, 148mg sodium (using 1/8 tsp Kosher salt in recipe)

Tips and Twists:

This recipe stores well in the refrigerator for several days. Make a double or triple batch to keep on hand.

2011-05-15 18:59:46

NutritionBabes Balsamic Dressing

¼ cup balsamic vinegar

3 teaspoons honey mustard

2 teaspoons garlic, crushed

¼ teaspoon pepper

1/8 teaspoon salt

2 Tablespoons olive oil

In a mini food processor or blender mix balsamic vinegar, honey mustard, garlic, salt and pepper until smooth. Gradually add oil and mix until well blended.

Can be made ahead and stored in the refrigerator for up to 3 days.

Makes 4 servings (2 T per serving)

70 calories, 7 g fat, 1 g sat fat, 5 g mono fat fat, 81 mg sodium, 1.5 g Sugar

2011-01-31 22:13:20

NutritionBabes Bean Dip

2 (15 ounce) cans of black beans, rinsed and drained

2 tomatoes

½ red onion

1 tablespoon lime juice

1 garlic clove, peeled

½ teaspoon salt

1 jalapeno pepper, seeded

Add drops of Tabasco Sauce to taste

¼ cup Mexican Style shredded 2 % cheese

In a blender or food processor, puree all ingredients except cheese. Transfer dip to a bowl. Sprinkle cheese on top. Dip can be served chilled or warm. Serve with tortilla chips and vegetables.

2011-01-31 21:59:37

NutritionBabes Guacamole

4 ripe avocados

1/2 teaspoon kosher salt

1/2 tomato, diced (for garnish)

Wash outer skin of avocados. Slice length-wise in half and discard pit. Scoop-out inner fruit of avocados into a bowl. Smash with a fork until smooth. Add kosher salt and mix well. Transfer the dip into a serving bowl. Garnish with diced tomatoes and serve with tortilla chips and/or cut up vegetables.