- Greek yogurt & avocado dip
- Buffalo chicken dip
- Homemade enchilada sauce
- Brussels Sprouts & bacon
- Sun-Dried Tomato Marinade (or dressing)
- Shrimp Salad
This was something that I came up with on the fly to bring over to a friend's house. DH & I were at Target and I saw this little container of what said "Avocado & Greek Yogurt Dip." I take a look on the back and amongst all of the processed crap, the ingredients listed were actually fairly simple so decided to recreate it with my own little twist.
Ingredients
1 C greek yogurt, plain
2 avocado's
1 C sun-dried tomatoes
1 T lemon juice
1 t garlic powder
Salt & pepper to taste
Directions
1. In a food processor, pulse sun-dried tomatoes to cut them up into chunks. Remove from food processor and place into bowl.
2. In the same food processor, place greek yogurt, avocados, lemon juice, and garlic powder and process until smooth.
3. Stir in greek yogurt mixture with sun-dried tomatoes.
4. Enjoy with some pita bites.
Nutrition (8 servings)
Cal: 195; Fat: 14.1g; Sodium: 29.5mg; Carbs: 14.2g; Fiber: 4.5g; Protein: 5.3g
A friend made this dip for all of us on Saturday night. HUGE hit. Credit goes to Frank Redhot!
Ingredients
8oz softened cream cheese
1/2 C blue cheese or ranch dressing
1/2 C hot sauce (Franks RedHot or Buffalo)
1/2 C crumbled blue cheese or shredded mozzarella
2-12.5oz cans of shredded chicken
Directions
1. Preheat oven to 350°C
2. Please cream cheese into deep baking dish and stir until smooth
3. Mix in salad dressing, Frank's hot sauce, and cheese. Then, stir in chicken.
4. Bake for 20 minutes.
Nutrition (1/16 of recipe)
Cal: 144; Fat: 11.2g; Protein: 7.8g
This was adapted from the Everyday Paleo cookbook. I highly recommend this cookbook. Easy recipes & tons of pictures!!
Ingredients
1 medium onion, chopped
2 T oil (coconut oil)
4 large tomatoes, pureed in food processor
2 T minced garlic
1/2 t cumin
1/2 t dried oregano
1/2 t salt
Directions
1. Saute the onion in the oil until limp.
2. Add the tomato puree, garlic, chili powder, cumin, oregano, and salt. Mix well and allow to simmer for 20 minutes, stirring often.
3. Pour the sauce intot he food processor and process until smooth.
[I poured this over tilapia filets and baked it int he oven at 375° for 12 minutes]
Nutrition (3 tilapia filet's worth)
Cal: 137; Fat: 9.8g; Sodium: 405mg; Carb: 12.9g; Fiber: 2.7g; Protein: 2.3g
(that's also chicken marinated in the sun-dried tomato marinade)
Another one adapted from the Everyday Paleo cookbook. This one is YUMMMMO!
Ingredients
4 bacon strips
1 lb brussels sprouts
1 t garlic powder
1 T dried basil
1 t ghee
Salt & pepper to taste
Directions
1. Preheat oven to 350°
2. Dice bacon and cook in a skillet until crispy
3. Steam* the brussels sprouts for 4 minutes, cut off stem, and quarter
4. Toss the brussels sprouts with bacon, bacon grease, garlic powder, basil, ghee, and salt & pepper
5. Bake for 30 minutes, stirring half way through the cooking time
*To steam in microwave: place brussels sprouts into a bowl and cover sprouts with approx. 1/4C water. Cover with plastic wrap with one corner open. Microwave on high for 4 minutes.
Nutrition (2 servings)
Cals: 184; Fat: 9.7g; Sodium: 263mg; Carbs: 17.2g; Fiber: 6.1g; Protein: 10.1g
And yet another one from Everyday Paleo
Ingredients
1 C sun-dried tomatoes
1/4 C extra-virgin olive oil
1 T capers
1 t lemon juice
1 T garlic
1 T dried rosemary
Salt & pepper to taste
Directions
1. Combine all ingredients in a food process until smooth.
**Can be used as a salad dressing or marinade**
Nutrition (4 servings-- if you were to eat this and not use it as a marinade)
Cals: 336; Fat: 29.1g; Sodium: 94.6mg; Carbs: 19.3; Fiber: 3.5g; Protein: 3.2g
Sorry that I don't have any pictures of this one, but trust me when I say it's delicious & worth it! And yet, another one from Everyday Paleo!
Ingredients
8oz cooked shrimp
1 small cucumber, diced
1/2 medium red onion
1 T dried dill
1 t garlic powder
1 T spicy brown mustard
3 T EVOO
2 T lemon juice
Salt & pepper to taste
Directions
1. In a large bowl, combine cucumbers and onion.
2. Cut the shrimp into halves or thirds and add to bowl.
3. Add the dill, garlic, mustard, EVOO, lemon juice, salt, and pepper and mix well
4. Serve with diced tomatoe & diced avocado.
Nutrition (4 servings... does not include tomato & avocado)
Cals: 169; Fat: 11.3g; Sodium: 176mg; Carb: 4.3g; Fiber: 0.9g; Protein: 12.7g
Until next week!!!
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