Skinny 7-Layer Dip

Sigh. That game was a tough game to watch for us Carolina fans last night. In my opinion the refs were calling the Panther’s on every little thing whereas the Bronco’s got away with murder with 0 penalties in the second half. We would have lost regardless since the Bronco’s defense just outplayed our offense but it definitely cost us a ton of yards and possession time that we desperately needed!! Oh well, there’s always next year, right?

7 layer dip

I promised I would share my absolute FAV recipe for parties with you guys today so here it is! I made this yesterday for our Superbowl party, which turned out to be the best decision ever as it helped me to eat my feelings 😉 . Trust me, this dip will be a huge hit at your next party! I also served this at our New Year’s Eve party and people were raving about how much they loved it. They must have because that is the only time I’ve seen that much dip disappear!

Ignore the top right corner that was dug into...I couldn't resist!
Ignore the top right corner that was dug into…I couldn’t resist!

This dip usually comes loaded with tons of sodium, fat, and calories and normally would be one I would shy away from when watching my waistline. This version of it cuts the sodium down immensely as well as slashing the total fat and calorie counts while adding a healthy dose of protein.

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Go grab yourself a (baked) chip and dig in!!

7 layer dip


Skinny 7 Layer Dip

Serves: 10-12 people

Ingredients:

Sour Cream/Greek Yogurt Mixture:

  • 6oz. low-fat sour cream
  • 6oz. 0% fat plain greek yogurt
  • 2 Tbsp. chili powder
  • 1 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne pepper (optional)

Other Ingredients:

  • 12oz. can low-fat refried black beans
  • 1 cup medium salsa (try to find one low in sodium!)
  • 12oz. guacamole (store bought works well too)
  • 2 cups shredded low-fat sharp cheddar cheese
  • 1 cup diced tomatoes
  • Optional add-ons: olives, lettuce, green onions, jalapenos.

Directions:

  1. In medium bowl, combine all ingredients for the sour cream and greek yogurt mixture until well incorporated. Taste, and season with more salt and pepper to your liking. Set aside.
  2. In 8×13 glass casserole dish (or dish of choice), layer ingredients in this order:
    1. Refried Black Beans
    2. Sour cream/Greek yogurt
    3. Salsa
    4. Guacamole
    5. Cheese
    6. Tomatoes
    7. Green onions, jalapenos, olives, or other toppings of choice.
  3. Refrigerate for a minimum of 1 hour before serving. Serve with baked tortilla chips or veggies for dipping.

Enjoy!!

 

 

 

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.

Avocado Tuna Salad

Happy Monday! Okay, so I know no Monday is truly happy for most of us but work with me here. Today I had to go into work early (ugh) but I also get off early due to an appointment so gotta look at the bright side of things! Since I was in such a rush to get out the door this morning I threw together this healthy tuna salad last night so I could just grab-n-go this morning.

Avocado Tuna Salad 3I am not a big fan of your typical tuna or chicken salads due to the high amount of mayo (not a fan) they contain. Most restaurants I have seen place said salads onto two large slices of white bread…blasphemy! Be careful when choosing recipes you find online. Be sure to pick ones without added sugars, salts, and unhealthy fats. That’s why this website is so awesome, if I do say so myself! I take all the guess work out of it so you get to focus on what’s really important…stuffing the delicious food in your face! 

Avocado Tuna Salad 2I promise you if you are a lover of tuna/chicken salad on white bread that this will change your mind. Eating wholesome and nutritious foods doesn’t have to be boring or gross. In fact, I think you will be surprised how much BETTER the food tastes when it is fresh and nutritious for you!

Avocado Tuna Salad 4I lightened up my tuna salad by replacing the mayo with avocado so you still get that creamy texture but without all the unhealthy fat and calories the mayo contains. Added bonus is the avocado brings this rich texture and flavor to the salad that is really amazing.

Avocado Tuna Salad 1You can serve this between two slices of 100% whole wheat bread, Ezekiel bread or as a dip with cucumber slices, pepper slices, celery or carrots!


Avocado Tuna Salad

Serves: 2

Ingredients:

  • 1 can no-salt added wild albacore tuna in water
  • 2 Tbsp. organic relish
  • 1 tsp. Mrs. Dash lemon-pepper seasoning
  • 1 tsp. fresh cracked black pepper
  • 1 Tbsp. organic Dijon mustard
  • 1/2 Tbsp. Mrs. Dash spicy seasoning (optional)
  • 1/4 tsp. kosher salt
  • 1 ripe avocado, mashed
  • 1/4 cup minced red onion
  • 1/2 lime’s juice
  • 1 tsp. lime zest
  • 1 Tbsp. fresh chopped cilantro or parsley
  • 1/2 cup minced celery

Directions:

  1. Place all ingredients in medium bowl. Mix well with a fork, mashing avocado and breaking up chunks of tuna, until all ingredients are well combined.
  2. Add more salt or pepper to taste and serve.

Nutritional Information: 227 calories, 15g fat, 11.1g carbs, 20.7g protein


 

Lemon-Thyme Chicken Breast Marinade

cns4This is a simple marinade that I use weekly to cook a big batch of boneless skinless chicken breasts. I then use the chicken in salads, soups, or by itself for dinner. It makes cooking a breeze for when you are low on time and ensures you have a healthy protein always on hand to throw together a last minute meal.

There are many different marinades I have used for my chicken. This one is my go-to though as it goes with so many different types of dishes. I use this chicken in my chicken noodle soup as well as my chicken burrito bowls when I have them on hand!

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Ingredients:

  • 8 Chicken breasts, boneless, skinless
  • 1 lemon
  • 1 Tbsp. thyme
  • 1 tsp. oregano
  • 1 Tbsp. garlic powder
  • 1/2 Tbsp. fresh cracked black pepper
  • 1 tsp. salt

Directions:

  1. In two large gallon bags (split chicken and marinade equally between the two) or large bowl with lid, add all ingredients. Squeezing the juice from the lemon and then adding 1/4 lemon zest.
  2. Marinate in fridge 30 minutes to overnight prior to cooking.

Spicy Guacamole

This is the recipe that I get asked for time and time again! If you take anything away from my site I highly suggest making this one. This guac is so simple to make that I strongly believe everybody who makes it will never buy the store-bought, processed guacamole with preservatives ever again!

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This recipe is my go-to when going to parties or potlucks because of its simplicity but mostly because of its taste! I get so many compliments on it whenever I bring it somewhere. It is a bit on the spicy side so for you non-spicy food lovers out there you may omit the jalapeno, if desired. Don’t worry, it will still retain the freshness and deliciousness that is this guacamole, just won’t have the heat! If you want additional servings enough for a crowd (my hubby and I can finish this off ourselves on a good night 🙂 ) then simply double or triple the recipe as needed.

I mean, how can you resist this yummyness?!? Go on, take a bite…

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Spicy Guacamole

Yields: 4 servings

Ingredients:ingredients1-225x300

  • 2 avocados, ripened
  • 1 medium onion, diced
  • 2 gloves garlic, minced
  • 1 Tbsp. cilantro, dried
  • 1 jalapeno, minced
  • 15-20 quartered grape tomatoes
  • 1 lime
  • ¼ Tbsp. Salt, or to taste
  • ½ Tbsp. Pepper, or to taste

Directions:

  1. Cut avocado in half horizontally all the way around. Remove seed and scoop out avocado with spoon, throwing away shell. Add to medium bowl.
  2. To bowl with avocado, add the remaining ingredients, squeezing the juice of the entire lime over the mixture. Mash with a fork until desired consistency is reached and enjoy!!