I got this AWESOME book from Santa this past year. I been getting the emails from Hungry Girl for such a long time now. Before it was really big with everyone and before started doing segments on the Rachel Ray show.
Well anyway, I made 3 recipes for the Superbowl. One of them was a flop because I didn’t have the right ingredients.
The first was a recipe for guacamole. Made with, you would never guess by the taste, PEAS! Yeah. Everyone, including the guys thought it tasted EXCELLENT. It was sooo good.
(image from hungrygirl.com)
I didn’t have a picture, it got eaten up too quick! But, it did look just this yummy… I served it with tortilla chips and veggies. Super good on red bell peppers.
Holy Moly Guacamole from Hungry Girls 200 under 200
One 15 oz. can peas
1/2 cup mashed avocado
1/3 cup chopped tomatoes
1/4 cup chopped onions
1/4 cup fat-free plain yogurt (it calls for ff Greek yogurt but I couldn’t find it)
4 tsp lime juice
1/2 tsp of each-chopped garlic and garlic powder
1/4 tsp salt
1/8 tsp of each-black pepper, ground cumin, and chili powder
Mash peas in a medium bowl, add avocado, yogurt, lime juice, garlic, and seasonings. Continue to mash until blended.
Stir in tomatoes and onions.
Makes 6 servings – 1/3 cup= 1 serving 78 calories
(Image from hungrygirl.com)
This also was too good to get a picture of. I served it with tortilla chips and it was really good with the veggies too.
Crazy-Creamy Spinach Artichoke Dip
One 10-oz. package frozen chopped spinach, thawed and drained very well
One 14-oz. can artichoke hearts (packed in water), drained very well and chopped
One 8-oz. container fat-free cream cheese, room temperature
Half an 8-oz. can water chestnuts, drained and chopped
1/4 cup fat-free sour cream
1/4 cup fat-free mayonnaise ( I cut the mayo out because the hubby doesn’t like it and just doubled the sour cream. It still turned out perfect.)
1/4 cup reduced-fat parmesan-style grated topping
3 tbsp. minced shallots
2 cloves garlic, minced
1/4 tsp. salt
1/8 tsp. cayenne pepper
If you want to serve this dish hot preheat oven to 350 degrees. (I strongly suggest this!)
In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping.
Add the salt and cayenne pepper, and then stir until smooth.
In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).
Makes 8 servings 1/3 cup=1 serving 91 calories
If anyone uses these recipes, please tell me how they turned out for you!