Secretly Healthy Spinach Dip

~Secretly Healthy Spinach Dip~

SO glad I found this! I could eat this stuff for breakfast, lunch and dinner! YUM!

Everyone has someone in their family who doesn't like to eat anything they think is “healthy.” That’s why I have to be super creative with my recipes, and secretive when I use cottage cheese.

Just a general trick, substituting cottage cheese for sour cream reduces that fat and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.

Spinach Dip Recipe

Ingredients needed:

1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice
1-2 5 oz cans of sliced water chestnuts – dice into small pieces
1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy
1 packet ranch dressing

After completing the above tasks, mix all ingredients well, eat, and enjoy!
No baking or cooking needed.

*Note: to make this even healthier make your own ranch mix...Here is my homemade recipe:
Homemade Ranch Mix:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

as seen on and copied from facebook :)

Bobby Dean's Lighter Spinach and Bacon Quiche

Bobby Dean's Lighter Spinach and Bacon Quiche

~480 Fewer Calories & 41g Less Fat
Then Momma, Paula Deen's original version. Without sacrificing any taste!!!

Servings: 6
Prep Time: 15 min
Cook Time: 45 min
Difficulty: Easy

Ingredients:
2 teaspoons olive oil
1 onion, chopped
1 (7-ounce) container baby spinach
2 large eggs
2 egg whites
1/2 cup low-fat (1%) milk
1 cup part-skim ricotta cheese
1/2 teaspoon salt
1/8 teaspoon cayenne
Pinch nutmeg
1/2 cup reduced-fat shredded Swiss cheese
3 slices bacon, cooked and crumbled (about 2 tablespoons)

Instructions:

Preheat the oven to 375°F. Spray a 9-inch glass pie plate with nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and cook, stirring, until the spinach is wilted and any liquid is evaporated, 2 – 3 minutes.
Whisk the eggs and egg whites in a large bowl until lightly beaten. Whisk in the milk, ricotta, salt, cayenne, and nutmeg until blended. Stir in the spinach mixture, cheese, and bacon until well combined.

Pour into the prepared pie plate. Bake until the top is golden and a knife inserted into the center comes out clean, 35 – 40 minutes. Let stand 10 minutes before slicing.

Nutritional Information: Per Serving: 145 Cal (43% from Fat, 36% from Protein, 20% from Carb); 13 g Protein; 7 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 7 g Carb; 1 g Fiber; 4 g Sugar; 292 mg Calcium; 1 mg Iron; 422 mg Sodium; 98 mg Cholesterol

Original Recipe by Paula Deen: Spinach and Bacon Quiche
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

*Writer's Tip: I make these in mini muffin pans, too, (Mine that I made are pictured on the bottom) just cut the bake time to 15-20 minutes. Enjoy!!!


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as found and originally posted on facebook ☺

 

Minute Microwave Lasagna in a Mug

Minute Microwave Lasagna in a Mug - Low Carb!!!

3 Tbsp pizza sauce (no-sugar added)
3 Tbsp cottage cheese or 2 Tbsp pesto
1/3 cup fresh spinach or greens 2 diced green olives
4 slices pepperoni
1/2 cup shredded mozzarella cheese

Layer in pizza sauce. Top with pesto or cottage cheese. Add a layer of pizza/lasagna toppings. Add cheese. Press gently. Microwave on high (my microwave is 1000 watts) for one minute. Let cool slightly. Serve.
Makes 1 serving.

Make extras ahead and refrigerate the rest for another day.
Per serving/recipe: 178 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 22 g Protein; 14 g Fat


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