Hot Corn Dip

2 tbsp unsalted butter
2 cups corn kernels
salt and pepper to taste
½ cup yellow onion, chopped
¼  cup red bell pepper, chopped
¼ cup chopped green onion, chopped
1 jalapeno, chopped
2 tsp garlic, chopped
¼ cup mayonnaise
½ cup grated Monterey Jack cheese
¼ tsp cayenne
½ cup sharp cheese, grated
Melt  1 tbsp of butter in a pan. Add the corn and season with salt and pepper and sauté until the corn started to turn golden brown, about 5 mins. Remove from pan and set aside. Melt the remaining butter in the same pan. Add the onion and pepper, sauté until softened about 2 min. Mix the corn, onions, peppers, mayonnaise, cheese and cayenne in a bowl. Pour the mixture into a baking pan and top with cheddar cheese. Cook till bubbling, about 10-20 minutes.

Ghetto Gauc-y Tac-y

This sounds horrible but it's pretty delish. Especially if you are only eat vegetables and that's it. Basically it's a taco guacamole vegetable extravaganza!
Any vegetable that you have on hand. Today I used:
- cauliflower
- broccoli
- carrot
- zucchini
- tomato - this is key!

Chop and drizzle with olive oil. Sprinkle liberally with spices. Today I used:
- cumin
- garlic salt
- chili powder
- paprika
- seasoning salt

Cook at 400 degrees until cooked but still crispy-ish. Mash an avocado with lemon juice and salt and spread it on a plate. Spoon cooked vegetables over.
Enjoy!

Snow Flakes - Healthier version

Calories- 100 Total Carbs- 18 Fat -2g Fiber-5g Protein- 2

Makes 4 Servings

• 2 Cups Fiber one Honey Squares
• 4 Tablespoons “I can’t believe it’s not butter”
• 2 Tablespoons Creamy All Natural Peanut Butter
• 2 Servings Truvia all Natural Sweetener.
• 1 Package of Fat Free Sugar Free Vanilla Pudding Mix
• 2 Squares of Reduced Fat Chocolate Almond Bark

In a large mixing bowl melt butter, chocolate almond bark and  peanut butter. (I used the microwave)

1. After melted pour cereal into mixture. Stir gently
2. Let the mixture cool for a good 20 minutes.
3. After mixture has hardened pour the mix into a large zip lock bag, add the box of pudding mix and shake gently until coated.
4. 
   

Recipe from Undressed Skeleton 

Curried couscous with broccoli & chick peas

1 -2 tablespoon curry powder

2 1/4 cups water

1 teaspoon salt

7 cups broccoli (cut into small florets) or 7 cups cauliflower (cut into small florets)

1 large carrot, sliced paper thin

1 (10 ounce) box couscous

1 (15 ounce) can chickpeas, well drained and rinsed (garbanzo beans)

1/2 cup olive oil (or to taste)

1/4 cup white wine vinegar

1 tablespoon minced fresh ginger (or to taste)

1 1/2 cups feta cheese, crumbled

4 -5 green onions, chopped

1 cup sliced almonds, toasted

salt and pepper

In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute). Add in 2-1/4 cups water with 1 teaspoon salt. Add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute. Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes). Transfer the couscous and veggies to a large bowl. Mix in garbanzo beans, oil, wine vinegar, minced fresh ginger; toss to combine. Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt). Add in feta cheese, green onions and toasted almonds (if using); toss to combine. Add in salt and pepper to taste. Chill for a minimum of 2 hours before serving

Recipe from food.com 

Roasted Tomato & Basil Soup

• 
  
• 3 lbs tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tbsp olive oil
• 1 tbsp salt
• 1 1/2 tsp ground black pepper
• 1 chopped yellow onion
• 6 garlic cloves, minced
• 2 tbsp butter
• sprinkle of Cayenne
• 1 can of crushed tomatoes
• 4 cups fresh basil leaves, packed (I couldn't find that much basil)
• 1 tsp fresh thyme leaves
• 3 cups chicken stock
• 3/4 cup fat free cottage cheese, blended till smooth

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an large stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and cayenne for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Blend up and stir in cottage cheese. Serve with  dollop of sour cream. 

Recipe adapted from The Barefoot Contessa

Greek Veggie Dip

1 Cup Light Cottage Cheese
1/2 cup shredded light feta cheese
1 tbsp lemon juice
1/2 tbsp oregano
1 clove garlic
12-15 kalamata olives
2/3 chopped red pepper
1/2 cucumber, grated
salt and pepper


Blend the cheeses, lemon juice, garlic and oregano until nice and smooth. Stir in everything else. Chill for 2 hours and then serve with veggies or pita wedges.

Recipe adapted from cooks . com

Peanut Butter Brownies

1/2 Cup butter
1 TBS. water
3/4 cup sugar 
1 1/3 cup chocolate chips
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. baking soda
1 c. flour
2 eggs
1/2 cup butter
1 1/4 cup peanut butter
1 cup icing sugar
1 cup chocolate chips

Brownies
Microwave 1-2 min. in ceramic bowl:  1/2 cup butter,  1 TBS. water, 3/4 c. sugar
Add, mixing in until melted:  1 1/3 cup chocolate chips
Next, add the chocolate mix to the following in mixer bowl:  1 tsp. vanilla, 1/4 tsp. salt, 1/4 tsp. baking soda, 1 c. flour,  2 eggs
Mix all the above in mixer, 3-5 min. on high. Pour into 9 x 13" pan, lined with foil for easy cleanup. Bake at 350 degrees for 20 min. Let cool completely in refrigerator, then turn out of pan, pulling foil off bottom. Put back in pan, spreading the following on when brownies have cooled (several hours).
Peanut Butter FillingMicrowave 1 min. in glass bowl:  1/2 cup  butter
Add to bowl:  1 1/4 cup peanut butter
Mix the above well, then add: 1 cup icing sugar
Mix again; this will be a thick mixture. Spread on brownies and chill, 1/2 hr. or so.
Chocolate layerMicrowave 1-2 min. in glass bowl:  1 cup chocolate chips
Drizzle melted chocolate on top of peanut butter layer. Spread evenly over top with spatula. Chill 15 min. or so, then cut into bars.


recipe from pc cuisine