Cheesy Spinach and Artichoke Dip

I'm not sure where I got this recipe, as I have been making it for years. I suspect it was originally on a South Beach Diet message board, as it's low in carbs. It's yummy with fresh veggies and crackers.

Cheesy Spinach and Artichoke Dip

1 can (14 oz) artichoke hearts
1 package (10 oz) frozen chopped spinach
3/4 cup grated Parmesan cheese
3/4 cup light mayonnaise
1/2 shredded mozzarella (light is ok)
1/2 tsp garlic powder.

Heat oven to 350 degrees. Finely chop artichokes. Thaw and drain the spinach.

Combine all ingredients in a pie plate or casserole dish. Mix until well blended.

Bake 20 minutes.

Lentil and Brown Rice Casserole

Upon hearing the name of this casserole, my husband declared he would not eat it. And, frankly, the thought of lentils and brown rice in a casserole can conjure up visions of bad vegan food from the seventies. However, this casserole is FANTASTIC. It is flavorful and soothing. Try it. Adapted from the Whole Life Nutrition Cookbook.

Lentil and Brown Rice Casserole

1 tb extra virgin olive oil
1 medium onion, chopped
¼ tsp garlic powder
2 large carrots, diced
1 ½ tsp dried thyme
1 tsp garam masala
1 tsp salt
2 cups frozen chopped spinach
¾ cup green lentils
½ cup brown basmati rice
4 cups water

Preheat oven to 350 degrees F.
In a large pan, heat olive oil over medium heat. Add chopped red onion and garlic. Saute for about 3 minutes, stirring frequently. Then add the diced carrots, dried thyme, garam masala, and salt; stir to coat with olive oil. Saute for a few minutes more then add the chopped spinach and stir.
Place mixture into a large casserole. Add lentils, brown rice, and water; mix well. Cover.
Place into a covered pot in the preheated oven and bake for 1 hour and 25 minutes.

Sushi Salad

Got a craving for sushi and don't want to go out? This will take care of it! Adapted from the magazine Clean Eating.

Sushi Salad

3 cups pre made brown rice, cooled (leftover rice works great)
1 tbsp wasabi paste
2 tbsp soy sauce
2/3 cup rice wine vinegar
1 tsp sugar or your choice of sweetener
1 cucumber, diced into 1/4 inch cubes (if using an English cucumber, don't peel; if using a conventional cucumber, do peel)
4 nori sheet, quartered and cut into 1/4 inch strips
1 large carrot, peeled and thinly sliced
8 oz crab meat pieces ("krab" is fine)
1 avocado, pitted, peeled, and sliced
4 cups baby spinach

In a small bowl, whisk wasabi, soy sauce, vinegar, and sugar. Set aside.

In a large bowl, mix rice, cucumber, nori, and carrot. Drizzle with wasabi mixture and stir to combine. Gently fold in crab.

Divide spinach evenly among four serving plates and top each with rice crab mixture and avocado.

Asian Inspired Marinade

This is perfect for chicken. It's a little strong for fish, but my fish-hating hubby loves it with tilapia and cod.

6 tablespoons rice vinegar
3 tablespoons soy sauce
1/4 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp crushed red pepper
1/4 cup neutral oil
1 tablespoon sesame oil

Combine, and pour over chicken or fish. Enough for at least 2 pounds of either. Marinade at least 3 hours, but you can also marinade overnight. You can even stick the meat and marinade in a freezer bag and freeze it (but I have not personally tried this).

Simple Bruchetta

This is a yummy appetizer for the holidays (especially if you add fresh basil - red and green!), but I often serve this for dinner with a green salad on the side.

Simple Bruchetta

1 baguette, sliced into rounds (day old is better)
About an ounce of olive oil (I use a shot glass)

1 can petite diced tomatoes, drained
2 tablespoons parmesan cheese (grated or shredded, your call)
2 tablespoon diced sundried tomatoes
1/4 teaspoon garlic powder
1/2 teaspoon dried basil, or 2 tablespoons fresh basil
A couple of splashes of red wine vinegar

Preheat oven to 375. Place the baguette rounds on a cookie sheet, and brush with olive oil. Bake for 8 to 10 minutes.

While these are baking, combine remaining ingredients. Top each round with tomato mixture. Serve warm or at room temperature.

Crockpot Santa Fe Chicken

This has become one of my family's most favorite meals.

Crockpot Santa Fe Chicken

2 large boneless skinless chicken breasts
1 15 ounce can black beans, rinsed and drained
1 15 ounce can corn, drained
1 1/2 to 2 cups salsa
1 8 ounce package cream cheese (you can use low fat)
1 cup cheddar cheese
Hot sauce for serving

Place the chicken breasts in the bottom of a 4 quart slow cooker. Combine the black beans, corn, and salsa in a separate bowl; dump all over the chicken. Cook on low for 5 hours. About half an hour before you want to serve this, take the chicken out and shred it. Place it back in the slow cooker with the cheese and combine. Cook about another half hour, or at very least, until all the cheese is melted.

We liked this served over brown rice with hot sauce on the side. It would also go well as a "chip dip" or in taco shells.

Meal Plan for January 1 through January 7

Welcome to the new year! I have been experimenting with some new and not so new recipes over the last few months, so I hope to post those soon. Here's what's for dinner this week:

Sunday: Whole wheat pasta with marinara sauce (canned, but I'm adding lots of herbs and veggies), green salad
Monday: Salmon patties with wasabi ketchup, peas, green salad
Tuesday: Chicken tacos
Wednesday: Lentil rice casserole (recipe coming soon!), raw veggies with yogurt dip
Thursday: Chicken veggie pitas with homemade green goddess dressing
Friday: Dijon chicken pasta (recipe coming soon!), green salad
Saturday: Shepards pie with ground turkey and hash browns