Skinny Vegetable Herb Dip

I hate seeing things just sitting in my fridge going to waste. It’s the worst. I had some leftover light sour cream and 0% fat greek yogurt (I use Fage exclusively, just my preference) from my New Years Eve party to use up. So, when my mom called me up for a spur of the moment football party yesterday I decided to whip something up with what I had instead of using those nasty, sodium and preservative laden dip mixes or store-bought dips, which never taste as good anyways, from the grocery store.

Vegetable herb dip

This took me all of 5 minutes to throw together. Seriously. How awesome is that?! Added bonus is that it is loaded with protein and good-for-you nutrients with little fat or sodium. There are so many different things you could add to this to make it your own.

Vegetable herb dip

Enjoy!!


Skinny Vegetable Herb Dip

Serves: 8-10

Ingredients:

  • 4 oz. Light sour cream
  • 4 oz. 0% fat plain greek yogurt
  • 1/2 chives, fresh
  • 1 1/4 tsp. dill, dried
  • Salt and Pepper
  • 1/2 lemon, juice
  • 1 clove garlic, minced
  • 1/2 tsp. fresh parsley, chopped

Directions:

  1. In medium bowl, combine all ingredients. Stir well to combine. Taste and season with more salt and pepper as needed. Optional: Add a dash of cayenne pepper for heat.
  2. Refrigerate for a minimum of 30min. to allow flavors to meld together. Serve dip cold with fresh-cut vegetables like cucumbers, celery, carrots, bell pepper slices, and snap peas.

Tomato-Basil Chicken Pasta

Happy New Year readers!! This year I vow to blog more per month. My life has gotten kind of insane in the past couple months but NO EXCUSES this new year. My new years resolutions are:

  1. Keep weight maintained as much as possible through healthy food choices (like this recipe here!!) and exercise.
  2. Check off more to-do’s weekly for updating our house.
  3. Focus more on growing my blog.

Hopefully you guys can help me with that last one :). If you love reading my posts and have liked the recipes you see here be sure to pass the link to this website on to friends and family! The more the merrier! I also encourage you all to comment so that, well, I know people actually read the crazy stuff I post, but mostly so I can get feedback on what you like or would like to see more of!

Caprese Pasta

I got inspiration for this fan-tab-ulous recipe by the close-to-expiry fresh basil I had in my fridge. I really could not stop raving (and patting myself on the back) to my husband about how EASY and utterly DELICIOUS this recipe was! It would have been a one pot meal had I not boiled the noodles in a separate pot. 

Caprese Pasta

You could make this caprese style by adding mozzarella, which I thoroughly considered, but decided on cheddar for more of a flavor punch.

8

I mean…how good does that look?! I wish I had made extra but that just means I have to make more soon. Totally adding this to my recipe arsenal.

Caprese PastaThe recipe mentions using a thyme-garlic compound butter which I made for Christmas and had some leftover to use. Everybody that tried it raved about it. I have used it on a 17 lb. turkey, rolls, and now in this recipe so I highly recommend. It is super easy to make and really, really delicious to add to meats, stews, and sauces for added flavor. You can find a recipe for it here.


 

 Tomato-Basil Chicken Pasta

Serves: 2

Total Time: 30 minutes

Ingredients:

  • 2 boneless skinless chicken breasts
  • 1 Tbsp. extra virgin olive oil
  • 4 cloves garlic
  • 1 1/2 Tbsp. fresh chopped basil
  • 3/4 pint fresh grape tomatoes
  • 1 can no-salt added diced tomatoes
  • 1/2 cup shredded sharp cheddar cheese
  • 1 1/4 Tbsp. thyme-garlic compound butter (regular butter is okay too)
  • Salt and Pepper
  • 2 servings whole wheat (or quinoa/brown rice/edamame) pasta

Directions:

  1. Heat olive oil in dutch oven or large pot over medium-high heat.
  2. Pound chicken for faster, more even cooking or slice into strips. Season with salt and pepper and add to pot with oil. Cook 5-10 minutes per side or until no pink remains. Remove from pot,  set aside and let rest. If chicken is not cut into strips yet, cut after resting 5 minutes.
  3. Add in garlic, tomatoes, basil, and butter into pot chicken was in. Simmer for 5 minutes (while simmering, move to Step 4) until butter is melted and well incorporated.
  4. In separate pot, bring water to a boil for the pasta. Once water is boiling, add pasta to pot. Cook until tender, drain, rinse, and set aside.
  5. Add chicken back into pot with 1/2 cheddar cheese. Season with salt and pepper to taste. Stir well to combine. Turn off heat, serve over pasta, top with remaining cheddar cheese.

 

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