Friday Foods

Easter snack? Sounds good to me!

Spinach Artichoke Dip

Prep Time:15 min
Start to Finish:2 hr 15 min
makes:2 1/2 cups (10 servings)

1 box (10 oz) Cascadian Farm® frozen organic cut spinach, cooked, cooled and squeezed to drain
1/2 cup artichoke hearts (from 14-oz can), drained, finely chopped
2 medium green onions, chopped (2 tablespoons)
1 small clove garlic, finely chopped
1 1/2 cups fat-free sour cream
1/4 cup freshly grated Parmesan cheese
1/4 cup fat-free mayonnaise
1/4 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon pepper

1. In medium bowl, mix all ingredients. Refrigerate 2 hours before serving.
2. Serve with crackers or raw vegetables.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving (1/4 cup): Calories 60 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 250mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 2g); Protein 3g Percent Daily Value*: Vitamin A 50%; Vitamin C 2%; Calcium 10%; Iron 4% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Friday Foods

Chewy Chocolate-Oat Bars

Melted chocolate and fat-free sweetened condensed milk make a fudgy layer in these yummy bars. From eatbetteramerica.

Prep Time:20 min
Start to Finish:2 hr 15 min
makes:16 bars

1/2 cup semisweet chocolate chips
1/3 cup (from 14-oz can) fat-free sweetened condensed milk (not evaporated)
1 cup Gold Medal® whole wheat flour
1/2 cup old-fashioned or quick-cooking oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup canola or soybean oil
1 teaspoon vanilla
1/4 cup fat-free egg product
2 tablespoons old-fashioned or quick-cooking oats
2 teaspoons no-trans-fat stick margarine, softened*

1. In 1-quart heavy saucepan, heat chocolate chips and milk over low heat, stirring frequently, until chocolate is melted and mixture is smooth; set aside.
2. Heat oven to 350°F. Spray 8-inch or 9-inch square pan with cooking spray.
3. In large bowl, mix flour, 1/2 cup oats, the baking powder, baking soda and salt; set aside. In medium bowl, stir brown sugar, oil vanilla and egg product with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping.
4. Pat remaining dough in pan (if dough is sticky, spray fingers with cooking spray or lightly flour fingers). Spread chocolate mixture over dough. Add 2 tablespoons oats and the butter to reserved dough; mix with pastry blender or fork until crumbly. Drop small spoonfuls of oat mixture evenly over chocolate mixture.
5. Bake 20 to 25 minutes or until top is golden and firm. Cool completely, about 1 hour 30 minutes. For bars, cut into 4 rows by 4 rows. *Only use margarine with at least 65% vegetable oil.

Nutritional Information
1 Bar: Calories 160 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 17g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Don't forget to sign-up for my giveaway ending Monday!

Friday Foods

Chicken Spaghetti

Ingredients
8 ounces Cooked chicken
3 cups Cooked spaghetti -- 4 1/2 oz dry
3 ounces Velveeta Light
4 1/2 ounces Rotel
can FF Cream of Mushroom Soup (you could probably use cream of chicken if you don't like mushroom soup)
1/2 cup Chopped onions
1/2 cup Bell pepper

Preparation
Mix Velveeta with soup and chiles and heat. The cheese will melt without sticking. Add remaining ingredients. Pour into sprayed 13x9" dish, cover with foil, and cook until heated thoroughly approximately 10 minutes at 450º. Serve immediately.
Serving Size : 6

This is sooooooo good. I have been eating it all week! Enjoy!

Also, don't forget to sign-up for my giveaway!

Friday Foods

Healthified Cream Cheese Brownies

Prep Time:15 min
Start to Finish:1 hr 55 min
makes:24 brownies

Filling
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/3 cup sugar
2 egg whites
1 teaspoon vanilla

Brownies
1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
1/4 cup canola oil or unsweetened applesauce
1/4 cup water
4 egg whites
1 teaspoon vanilla
1/4 cup miniature semisweet chocolate chips

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in remaining filling ingredients until well blended.
2. In large bowl, stir brownie mix, oil, water, 4 egg whites and 1 teaspoon vanilla with spoon until well blended. Spread in pan.
3. Spoon filling mixture over brownie batter in pan. Cut through filling mixture and batter with knife several times for marbled design. Sprinkle with chocolate chips.
4. Bake 28 to 32 minutes or until toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. For 24 brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutritional Information

1 Brownie: Calories 160 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 125mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 17g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Friday Foods

Pesto Chicken Pizza

Prep Time:10 min
Start to Finish:25 min
makes:4 servings

1 cup cut-up cooked chicken breast
2 tablespoons refrigerated reduced-fat or regular basil pesto
4 whole wheat pita (pocket) breads (6 inch)
1/2 cup pizza sauce
1/4 cup chopped onion
1/4 cup chopped yellow bell pepper
1/4 cup shredded reduced-fat mozzarella cheese (1 oz)
2 tablespoons shredded Parmesan cheese

1. Heat oven to 400°F. In medium bowl, mix chicken and pesto until blended.
2. Place pita bread in single layer on cookie sheet. Spread 2 tablespoons pizza sauce on each pita. Divide chicken mixture evenly among pita bread. Top with remaining ingredients.
3. Bake about 10 minutes or until cheese is melted. Cut pizzas into wedges.
High Altitude (3500-6500 ft): No change.

Nutritional Information
1 Serving: Calories 280 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 490mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 6g); Protein 19g Percent Daily Value*: Vitamin A 8%; Vitamin C 10%; Calcium 15%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1/2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.

I have yet to try this, but I plan on making it this weekend. It looks too delicious to pass up!

Friday Foods

I am so excited to be starting this! I am calling it Friday Foods because each week I will feature a different recipe I have tried, or will be trying. While my New Year's Resolution is to be healthier, I occasionally might slip in some "not-so-great for you foods."




Spinach Manicotti


Prep Time:15 min
Start to Finish:50 min
makes:7 servings (2 manicotti each)



Ingredients
1 box (8 oz) uncooked manicotti shells (14 shells)
1 1/2 cups shredded Italian cheese blend (6 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) reduced-fat ricotta cheese
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen® pasta sauce (any flavor)


1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 cup of the Italian cheese blend, the pepper flakes, ricotta cheese, spinach, garlic and egg.


2. In bottom of ungreased 13x9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil.


3. Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted. High Altitude (3500-6500 ft): Increase first bake time to about 45 min.


Nutritional Information
1 Serving: Calories 340 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 65mg; Sodium 690mg; Total Carbohydrate 43g (Dietary Fiber 4g, Sugars 8g); Protein 19g Percent Daily Value*: Vitamin A 70%; Vitamin C 6%; Calcium 35%; Iron 15% Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 3



This is delicious! I make it pretty often and love it every time. Enjoy!