Gluten-Free Recipe: Spinach, Artichoke, Jalapeno Dip

Source: www.gluten-freelife.com

Ingredients:

1 8-oz package frozen spinach, defrosted
2 small jars artichoke hearts, chopped into ½ inch pieces
¼ cup fresh, bottled or canned jalapenos – finely diced
1 8-oz block cream cheese
½ cup sour cream (such as Horizon or Organic Valley)
Salt
Pepper
Pinch cayenne pepper
Fresh oregano
Shredded mozzarella, Asiago, or provolone cheese for topping
Directions:

1. Preheat oven to 325 degrees.

2. Press defrosted spinach against the back of a mesh sieve or colander to remove as much water as possible.

3. In a medium-sized casserole dish, thoroughly mix spinach, artichokes, jalapenos, cream cheese, sour cream, salt, pepper, cayenne pepper, and oregano. Top with a generous layer of mozzarella, Asiago, or provolone cheese.

4. Bake uncovered for 15 minutes, or until mixture stars to bubble gently.

5. Turn on broiler and broil uncovered for about 5 minutes or until entire top is golden-brown. Serve immediately.

Healthy Nachos Supreme

Adapted from Good Housekeeping

Ingredients:

8 corn tortillas, cut into quarters
Salt
1/4 cup(s) pickled sliced jalapeño chiles
1 can(s) (15-ounce) no-salt-added black beans, rinsed and drained
1 cup(s) low-fat (1-percent) milk
1 tablespoon(s) cornstarch
1 tablespoon(s) water
4 ounce(s) reduced-fat (50-percent) extra-sharp Cheddar cheese, shredded
2 plum tomatoes, finely chopped
green onion, thinly sliced

Directions

1. Sprinkle 1 side of tortillas with 1/4 teaspoon salt. In 4 batches, place tortillas between 2 paper towels on microwave-safe plate in single layer, spacing 1/2 inch apart. Microwave on High 2 minutes or until crisp.

2. Finely chop half of jalapeños; reserve remaining for serving. Reserve 1/4 cup beans; place remaining in medium bowl.

3. In 1 1/2- to 2-quart saucepan, heat milk on medium until just bubbling around edges. In small bowl, stir cornstarch and water until cornstarch dissolves. With wire whisk, stir cornstarch mixture into hot milk. Heat to simmering, whisking constantly; simmer 2 minutes or until thickened, whisking constantly. Remove from heat. Add cheese and whisk until melted and smooth. Stir in chopped jalapeños.

4. Pour 1/4 cup sauce over beans in bowl. With potato masher or fork, mash beans until almost smooth.

5. Place tortilla chips on serving plate. Spoon mashed beans over, then top with remaining sauce. Top with tomatoes, green onion, reserved beans, and reserved jalapeños.

Very Berry Yogurt Parfait

Cook Time: 15 mins
Nutritional Information
Serves 4, 175 calories per serving| Total Fat 1g
Nutritional Bonus: Plenty of Vitamin C, Copper, Iron and Vitamin B1

Ingredients:

3 tablespoons pure maple syrup, or honey
1 tablespoon fresh lemon juice + 1 teaspoon lemon zest
1 6-ounce pack fresh blueberries
1 6-oune pack fresh raspberries
1 6-ounce pack fresh blackberries
1 6-ounce pack fresh lychee berry
2 cups low-fat Greek Yogurt, well stirred
1/2 cup of your favorite granola

Directions:

1. Peel the skin off the lychee berries
2. Combine all the berries in a large bowl. Drizzle with 1 tablespoon of the maple syrup and the lemon juice and gently toss to combine.
3. Stir remaining 2 tablespoons maple syrup and lemon zest into the yogurt.
4. Layer the berries, the yogurt and the granola in a tall clear glass starting with the berries at the bottom. Top
5. Garnish with some chopped fresh mint for a refreshing twist