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The weekend is here!!! You have been “good” all week and now you just want to get your grub on during the weekend. I have found healthy alternatives so you only feel like you’re cheating on your diet!
Here’s a classic and always a great party pleaser, Spinach and Artichoke Dip! I make this all the time and it magically disappears!
Hot Spinach and Artichoke Dip:
Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g
Sodium: 244.7 g
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat free Greek yogurt
1/2 cup light mayonnaise
2/3 cup Parmigiano Reggiano
4 oz shredded part skim mozzarella cheese
Salt and fresh pepper to taste
Olive oil spray
Preheat oven to 375°.
In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.
To even make this recipe even healthier, I eliminate the mayo and add in more yogurt.
Craving Pizza but don’t want the guilt? Why don’t you try these awesome Eggplant Mini Pizzas!
EASY EGGPLANT PIZZAS:
2 large eggplants, sliced thick
2-3 tablespoons olive oil
Salt and pepper
2 cups tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
8 ounces provolone cheese, grated
4 ounces pepperoni, chopped
Slice the eggplant into thickish rounds. Shoot for 3/4-1 inch slices. If you get them too thin then they won’t stay sturdy after baking.
Preheat the oven to 425 degrees F. and lay out your rounds on a baking sheet or two lined with parchment paper.
Drizzle them all with olive oil and sprinkle with salt and pepper. You can use a liberal hand with the seasonings.
Bake these guys for 15 minutes and then flip them and bake them for another 10-15 minutes. When they are done, they will be deflated slightly, but also browned on both sides and slightly crispy around the skin.
After they are done baking, add the tomato sauce then your toppings.
I kept my toppings pretty straightforward: cheese, pepperoni, and a little fresh oregano. You could use mozzarella, but provolone and eggplant are made to go together so trust me on that one.
Once all assembled, place back in the oven for a few minutes to melt the cheese. Voilà! We got healthy mini pizzas!
Thank you for reading Stephanie Says!
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**I found these recipes on Pinterest: http://www.macheesmo.com/easy-eggplant-pizzas/ and http://www.skinnytaste.com/2011/09/hot-spinach-and-artichoke-dip.html **