A work in progress

A BLOG DEDICATED TO MOTIVATING MYSELF TO BECOME WHO I WANT TO BE, AND PROVIDE RESOURCES, MOTIVATION AND SUPPORT TO OTHERS.

Healthy Spinach Artichoke Cheese DipIngredients
10 oz bag fresh spinach
6 oz (¾ block) ⅓  less-fat cream cheese, softened
6 oz (¾ block) fat-free cream cheese, softened
½ cup fat-free sour cream
1 ½ cups part-skim mozzarella, shredded
1 (14 oz) canned (opt for fresh) artichoke hearts, drained and chopped
½  teaspoon freshly ground black pepper
3 garlic cloves, crushed (not minced)
6 tablespoons shredded parmesan cheese, divided
DirectionsFor warm dip
Preheat oven to 350°F.
Tear spinach into bite-size pieces, removing any thick stems. Rinse in a colander, leaving a little water on the leaves. In a large nonstick skillet or Dutch oven, sauté the spinach over medium heat until wilted. Drain in the colander, pushing a little of the extra water out.
In a large mixing bowl, combine the cream cheeses with a potato masher. Add sour cream and mash more. Add spinach, mozzarella, artichokes, pepper, garlic, and 2 tablespoons of the parmesan. Stir everything until thoroughly combined.
Pour mixture into a 1 ½ quart baking dish. Sprinkle remaining ¼  cup of Parmesan on top. Bake 30 minutes, or until parmesan is melted dip is all bubbly. Remove from oven and give it a minute or two to cool down.
Nutritional Information per ½ cupCalories: 135 Fat: 7 grams recipe from here

Healthy Spinach Artichoke Cheese Dip

Ingredients

  • 10 oz bag fresh spinach
  • 6 oz (¾ block) ⅓  less-fat cream cheese, softened
  • 6 oz (¾ block) fat-free cream cheese, softened
  • ½ cup fat-free sour cream
  • 1 ½ cups part-skim mozzarella, shredded
  • 1 (14 oz) canned (opt for fresh) artichoke hearts, drained and chopped
  • ½  teaspoon freshly ground black pepper
  • 3 garlic cloves, crushed (not minced)
  • 6 tablespoons shredded parmesan cheese, divided

Directions
For warm dip

  1. Preheat oven to 350°F.
  2. Tear spinach into bite-size pieces, removing any thick stems. Rinse in a colander, leaving a little water on the leaves. In a large nonstick skillet or Dutch oven, sauté the spinach over medium heat until wilted. Drain in the colander, pushing a little of the extra water out.
  3. In a large mixing bowl, combine the cream cheeses with a potato masher. Add sour cream and mash more. Add spinach, mozzarella, artichokes, pepper, garlic, and 2 tablespoons of the parmesan. Stir everything until thoroughly combined.
  4. Pour mixture into a 1 ½ quart baking dish. Sprinkle remaining ¼  cup of Parmesan on top. Bake 30 minutes, or until parmesan is melted dip is all bubbly. Remove from oven and give it a minute or two to cool down.


Nutritional Information per ½ cup
Calories: 135 Fat: 7 grams 

recipe from here

Cucumber Tea SandwichesIngredientsBread (Dempsters BodyWise bread has only 45 calories per slice)CucumbersLight Cream CheeseSalt & PepperMint LeavesDirections1. Shave long strips of cucumber with a regular vegetable peeler. Pat with a paper towel if the cucumber seems too wet.2. Spread some light cream cheese on to the bread.3. Lay out cucumber in a pretty pattern, slightly overlapping. If you line up the cucumbers to one side of the bread, you’ll have long enough strips left over for a second sandwich.4. Cut off crusts and cut to desired shape. Use a cookie or biscuit cutter for non-square/triangular sandwiches. Sprinkle with salt and fresh pepper. Garnish with parsley, mint, or watercress.Calories: 75 per sandwichstep-by-step picture guide here

Cucumber Tea Sandwiches

Ingredients
Bread (Dempsters BodyWise bread has only 45 calories per slice)
Cucumbers
Light Cream Cheese
Salt & Pepper
Mint Leaves

Directions
1. Shave long strips of cucumber with a regular vegetable peeler. Pat with a paper towel if the cucumber seems too wet.
2. Spread some light cream cheese on to the bread.
3. Lay out cucumber in a pretty pattern, slightly overlapping. If you line up the cucumbers to one side of the bread, you’ll have long enough strips left over for a second sandwich.
4. Cut off crusts and cut to desired shape. Use a cookie or biscuit cutter for non-square/triangular sandwiches. Sprinkle with salt and fresh pepper. Garnish with parsley, mint, or watercress.

Calories: 75 per sandwich

step-by-step picture guide here