Easy Mediterranean Dip

This delightful summer appetizer is perfect for any occasion. This is such a quick and easy appetizer that everyone will be sure to love…or even if you are snackin’ alone. The best part about this is that it’s healthier than most delicious dips.  Your guests will be surprised when they go in to dip because there is a hidden layer of the seasoned cream cheese on the bottom, that pairs so well with the hummus. You can serve this dip with a pita chips, or you can also bake your own. So dip in to this recipe!
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Easy Mediterranean Dip

Easy Mediterranean Dip

This healthy 2 layer dip is loaded with fresh Mediterranean flavors!

Ingredients

1 8 ounce package of whipped cream cheese (this makes it fluffy, you can also use regular or reduced fat cream cheese)

1 Tbsp fresh lemon juice

1 tsp Italian Seasoning

2 cloves of garlic; minced

1 1/2-2 Cups of prepared hummus (I used Trader Joe's Mediterranean Hummus because its my favorite)

1 cup cucumber; chopped

1/2 cup Kalamata olives; chopped

1/2 cup crumbled feta cheese

1/2 cup tomatoes; chopped

1/4 cup green onions; sliced

Instructions

  1. In a mixing bowl, combine the cream cheese, lemon juice, Italian seasoning, and garlic and mix with an electric mixer until combined.
  2. Spread the cream cheese mixture on a serving dish/platter evenly with a spatula. Spread the hummus on top of the cream cheese mixture. Sprinkle the cucumbers, olives, feta cheese, tomatoes, and green onions on top. Refrigerate for 1-2 hours before serving, then serve with pita chips and/or fresh veggies!
http://kathrynskitchenblog.com/2015/08/easy-mediterranean-dip/

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Pomegranate Quinoa Asian Chicken Salad

quinoa pomegranate

I love experimenting with quinoa because the possibilities are endless! This is a new favorite lunch I started making and it will last me the whole week. Quinoa is the new super health food so I am completely ok with indulging in it. I also love any recipe where I can use a rotisserie chicken because they are almost impossible not to buy at the grocery store. This sweet healthy salad is loaded with all kinds of flavor and texture. Pomegranates are also jam packed with a ton of antioxidants so this salad is a great way to get them! You only have one body so feed it right because ultimately, you are what you eat :). Enjoy!

Yield: 8 servings

Ingredients:
2 cups of cooked quinoa
1/4 cup dried cranberries
2 cups of shredded red cabbage
1/4 cup green onions; chopped
1 cup shredded carrots
2 cups of shredded chicken (I used a rotisserie chicken)
Pomegranate Vinaigrette:
1/4 cup pomegranate juice concentrate (mine was from FruitFast)
​3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
Salt and pepper to taste
1/4 cup pomegranate seeds (optional) ​

Steps:
1. In a small bowl, whisk together pomegranate juice, olive oil, lemon juice, salt, pepper, and pomegranate seeds. ​Whisk until well combined.

2. In a medium bowl, combine the quinoa, dried cranberries, shredded cabbage, green onions, shredded carrots, and pour vinaigrette until salad is mixed together. Top with shredded chicken and more green onions! Enjoy!

Zucchini & Corn Fritters

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For some reason, I always tend to have zucchinis laying around in my fridge I can never seem to eat them quick enough…they are just so versatile and you turn them into numerous dishes. When I came across this recipe I was so happy because now I know what to do whenever I have too many zucchinis! If you want to add a spicy kick to the fritters add chopped jalapenos to the mix, or if you want it to be extra cheesy, add more cheese because why not?! Not only are these fritters delicious, they are super easy to make. If you can make pancakes, you could definitely make these!

Ingredients:
4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1 tsp garlic powder
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the corn, frozen, or canned (I used canned)
1 small yellow onion; chopped (about 1/4 cup)
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups all-purpose flour (I used whole-wheat flour)
Chopped green onions (for a garnish)
Sour cream and/or salsa (optional)

Steps:
1. In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk until combined.

2. Add the zucchini, corn, onions, and cheddar cheese and stir with a spatula to the egg mixture. Add the flour and stir until thoroughly combined.

3. Heat a large skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop or 2 spoons, scoop about 1/4-cupfuls of batter onto the skillet and flatten, like you would if you were making pancakes…its the same process! With the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.Top with green onions and your favorite toppings! Salsa, sour cream, and jalapenos are excellent as toppings as well! 🙂

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Simple Roasted Corn & Veggie Salad

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If you love to eat clean, this is the dish for you…This salad is really simple to make and all of the flavors fall into place once all the veggies are roasted and mixed together. This also makes GREAT leftovers for lunch or dinner for the next few days. If you want to add more protein, shredded chicken would be a great addition to this dish and even brown rice or quinoa!

Ingredients:
2 14.75 ounce cans of Del Monte Whole Kernel Southwest Corn with Poblano & Red Peppers
2 14.75 ounces can of sweet corn
1 14.75 ounce can of black beans
1 14.75 ounce can of fire roasted tomatoes; drained
1 zucchini; chopped
2 bell peppers; chopped
1 Tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
2 green onions; sliced for garnish

Steps:
1. Preheat oven to 375 degrees F. Rinse and drain corn and place on a lightly greased baking sheet. Sprinkle salt, pepper, an olive oil and let roast for 30 minutes. Do the same with the zucchini and bell peppers, but place in a separate baking sheet and roast for 40 minutes or until soft.

2. Drain black beans and tomatoes and place in a large bowl. Once corn, bell peppers, and zucchini are roasted add to large bowl. Mix until everything is combined and add more salt, pepper, and garlic powder for taste. Top with sliced green onions and enjoy!

Baked Philly Cheesesteak Potato Skins

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I’m not one to order philly-cheesesteak sandwiches but for some reason these sounded amazing! I love baked potatoes and whats not to love with a nice piece of meat! If you wanted to keep the inside of the potato, add it to the steak mixture and you’ll have twice baked potatoes. Calories don’t count on this one 😉

Yield: 4

Ingredients:
2 Idaho Potatoes
1/4 cup sour cream (I used fat-free)
1/2 tsp salt
1/2 tsp pepper
1 tsp olive oil
1 yellow onion; chopped
1 clove of garlic; chopped
1 green or red pepper; sliced
8 ounces of boneless rib-eye steak; thinly cut into strips
8 slices of provolone cheese
2 green onions
1 Tbsp Worcestershire sauce

Steps:
1. Preheat an oven to 350 degrees F. Poke washed potatoes with a fork and place in oven to bake for 1 hour.

2. Heat a large skillet with olive oil and add onions and garlic. Sauté for 3 minutes then add sliced bell peppers and sautee for another 5 minutes, stirring constantly. Stir in steak and worcestershire sauce, sprinkle with salt and pepper, and let cook until meet is no longer pink (about 6-8 minutes).

3. Cut potatoes in half and scrape out the inside (about 1/2 inch thick from the skin). Spread about 1 Tbsp of sour cream on bottom and 1 slice of provolone cheese. Fill potatoes with meat evenly with steak. Top with another slice of provolone cheese and put in oven to bake for another 10 minutes, or until cheese is melted. Once melted, top with chopped green onions.

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