Spinach Artichoke Dip

Spinach artichoke dip

Trust me. You won’t miss the extra fat and calories from all the gooey cheeses in the traditional recipe. This one’s packed with nutrients and protein you can feel good about!

4 large pieces artichoke hearts (I used canned, packed in water)

1 Cup 2% cottage cheese

1/4 Cup shredded Parmesan cheese

3 cloves garlic, pressed or diced very finely (I had some roasted in the refrigerator that I used)

2 Cups raw spinach, steamed then drained (you could probably also use frozen)

1 Cup plain Greek yogurt

Combine all ingredients in a glass baking dish and bake in a 350 degree oven for about 15 – 20 minutes until bubbly.  Serve with whole grain crackers or tortilla chips.

Makes 4 servings (1 serving pictured)

Calories 124 / Carbs 8 / Fat 3 / Protein 17


Spicy Sweet Potatoes

1 large sweet potato, cleaned (I leave the peel on, but you can remove if preferred)

1 Tablespoon oil (I use whatever I have on hand–safflower, olive oil, coconut oil)

1 teaspoon chili powder

1/4 teaspoon cumin

1/2 teaspoon salt

Preheat oven to 350°  and prepare a cookie sheet with a layer of crumpled aluminum foil (I think this makes for crispier potatoes, not to mention easier clean-up!)

Cube the potato in about 1″ chunks and place in a  Image container with a lid or large zippered storage bag

In a separate bowl, combine oil and remaining ingredients, mix well and pour over potatoes. Close container and shake until well coated. This ensures better coverage rather than adding seasoning and oil separately.

Pour potatoes out onto prepared cookie sheet and place in preheated oven for 20-30 minutes until desired “doneness” (this will vary based on size and how crispy or Imagesoft you like yours) Depending on the size of your sweet potato, this usually makes 1-3 servings.