Creamy Green Chile Dip

prep: 5 minutes

makes 1½ cups dip

you’ll need…

1 cup non-fat sour cream

1 7-ounce can diced green chilies, drained

½ cup green salsa (or make my tomatillo salsa)

1 teaspoon lime or lemon

¼ cup chopped cilantro (optional)

let’s get to it…

Mix the sour cream, chilies, salsa and lime or lemon and half of the cilantro (if using) in a medium bowl. Top with remaining cilantro as a garnish.

Crunchy Carrot Dip

prep: 10 minutes

makes 2 cups dip

you’ll need…

½ cup plain Greek nonfat yogurt

½ 8-ounce package light cream cheese, softened

2 teaspoons lower sodium soy sauce

1 clove garlic, finely chopped

1 cup finely shredded carrots

let’s get to it…

Mix the yogurt, cream cheese, soy sauce and garlic together in a medium bowl until smooth.

Stir in the finely shredded carrots.

Summer Veggie Dip

prep: 15 minutes

makes about 3½ cups dip

you’ll need…

1 cup chopped tomato

1 cup peeled, seeded and grated cucumber

½ cup grated onion

½ cup grated green bell pepper

¼ cup peeled and grated carrot

1 cup of your favorite salad dressing (I used low-fat Ranch Dressing)

let’s get to it…

Mix the vegetables together in medium bowl.

Pour the salad dressing on top of the veggies. Stir until thoroughly mixed. If dip seems too thick, add more salad dressing.

Spicy BBQ Honey Dip

prep: 10 minutes

makes about 1¼ cups

you’ll need…

1 cup of your favorite barbecue sauce

¼ cup honey

1 teaspoon (or more!) of your favorite hot sauce

let’s get to it…

Mix the barbecue sauce, the honey and the hot sauce together in medium bowl.

Chili-Cheese Dip

prep: 10 minutes

makes about 4 cups 

you’ll need…

1 15-ounce can chili (no beans)

1 can diced tomatoes and green chilies, drained

1 16-ounce package Velveeta®, cut into cubes

let’s get to it…

Heat the can of chili, the drained can of tomatoes and green chilies and the Velveeta in a medium saucepan over medium heat for 10-minutes, stirring often.

Cook for 5 to 10 minutes longer or until cheese is melted and wonderful.

Easy Ravioli Bake

prep: 10 minutes
bake: 20 minutes

serves 4

you’ll need…
2 cups pasta sauce
1 12-ounce package frozen or fresh ravioli
1 cup shredded mozzarella cheese (or your favorite cheese)
¼ cup shredded Parmesan cheese

let’s get to it…

HEAT oven to 375°F. Spray a 1-quart casserole with non-stick spray.

POUR ½ cup sauce into the casserole; top with half of the ravioli and half of the shredded mozzarella. Pour ½ cup sauce on ravioli and top with the rest of the ravioli and mozzarella. Pour remaining 1-cup sauce on ravioli and top with Parmesan cheese.

BAKE 20 minutes or until hot and bubbly and heated through.

cooking know-how: Add cooked and drained spinach or chopped red and green bell peppers for added flavor!

Spicy Chicken Kebabs
prep: 10 minutes
cook: 9 to 10 minutes

you’ll need…
¼ cup Dijon mustard
2 Tablespoons catsup
1 teaspoon chili powder
1 lb. boneless, skinless chicken breasts cut into 1-inch pieces
1½ cups pineapple chunks
1 medium green or red bell pepper, seeded and cut into 1-inch pieces (about 1½ cups)

let’s get to it…
Preheat oven to broil. Make sure the rack is 5-to-6-inches from the broiler.
Mix the mustard, catsup and chili powder in a measuring cup or small bowl. Remove one tablespoon of the mustard mixture and set aside.
Thread meat onto skewers, alternating chicken, peppers and pineapple and place on a foil-lined baking tray.
Brush mustard mixture onto kabobs. Broil 5 minutes; turn. Broil 4 to 5 minutes longer or until cooked through.
Remove from oven and brush kabobs with remaining tablespoon of mustard mixture.

cooking know how…
Substitute 1-inch onion pieces or small tomatoes for the green or red bell pepper… or add them to the skewers!

Don’t like things spicy? Use your favorite barbecue sauce instead of whipping up the mustard mixture.

As you can see in the image, Mama burned the end of her skewers. To avoid this, soak them in water for 10 minutes… no more ugly black ends!

Summer Quinoa Salad
prep: 15 minutes
cook: about 15 minutes
serves: 8

you’ll need…
2 cups cooked quinoa, prepared according to package directions and thoroughly cooled
1/2 cup chopped basil
1/2 cup chopped mint
½ cup chopped cucumber
½ cup red bell pepper
½ cup green onion (with a little of the green top)
½ cup chopped tomato
¼ cup lemon juice
½ tsp. salt

let’s get to it…
Place the cooled quinoa in a large re-sealable plastic bag.
Add the basil, mint, cucumber, red bell pepper and green onion. Seal the bag and toss gently to mix.
Add the tomato, lemon juice and salt. Seal the bag and toss gently to mix.
Refrigerate in the re-sealable plastic bag until ready to serve.

cooking know how…
• Use whatever fresh veggies and herbs you have on hand… quinoa is very accepting!
• Toast the quinoa in a skillet on medium for 2 to 3 minutes before cooking to give it a delicious roasted flavor.