Easy 3 Ingredient Dip

I made an ap for Easter and wanted something lighter and healthier than I’d usually head towards. This is a white bean based dip with homemade pita chips. This ended up being a good one to bring somewhere since it is served cold and the pita chips could be made ahead of time or purchased.

Ingredients

1 can white beans, drained
1 jar roasted red peppers (with liquid)
½ cup fresh parsley
1 tbs garlic
2 wheat pita pockets

Directions

Rinse and drain white beans
dip_beans_290_200
Add beans, red peppers with liquid, parsley, and garlic to a food processer.
dip_layers_200_290
Blend, stirring partway, and leaving some chunks.
Refrigerate 2 hours before serving.
dip_290_200

I toasted some of my own pita chips. Tearing the pitas all the way apart made for a thinner chip with fewer calories. The dip was good, fresh, and super easy. It would be great on bread, stirred into pasta or soup, or anything!

I think you definitely have to like these ingredients to enjoy this but this handy dip includes a simple list of ingredients to have on hand.

What to Munch for Lunch

I was lacking on groceries (as well as energy, time, and creativity) but I really wanted to relax and whip up something for lunch for a few days. I found a zucchini that was nearing the end of it’s life in the fridge. I let that be my muse since I also wanted to put my new mandolin to use!
zucc_pastry_done_290_200

Ingredients

1 sheet puff pastry
4 tbs pesto
1 cup grated gruyere
1 zucchini, sliced thin

Directions

Lay puff pastry out on a cookie sheet.
zucc_pastry_ingredients_290_200
Spread pesto to cover entire pastry sheet
Sprinkle cheese to cover entire pastry sheet
Carefully lay zucchini slices, overlapping slightly
zucc_pastry_assemble_290_200
Bake 15-20 minutes at 350

This was just what I wanted. It was easy, had some great flavors, and packed well for lunch! I was meticulous about the rows of zucchini but I should have pushed the rows closer together. Budget for the puff factor.

I cooked it for about 15 minutes, knowing that I would put it in the toaster oven at work so I aired on the under-cooked side.

Although I haven’t made interesting just-for-lunch recipes lately this reminded me how just a few high quality ingredients make for a tasty dish. Any cheese would have worked well. Even other prepared sauces would work too.

What else should be some quick lunch fixes?

Spinach & Cheese Muffin Bites

Spinach-Cheese Bake

I really love quiche but when I pack it for lunch it seems soggy and the crust flakes. I tried this crustless spinach and Monterey jack cheese version and made it in a muffin tin.
crustless_quiche_done_290_200There isn’t anything super special in this but I was glad I went with a lighter protein & veggie option for a few days worth of lunch. It would be good for a bunch item but this didn’t rock my socks.

Ingredients

4 cups fresh baby spinach
2 cups shredded Monterey Jack cheese
1 1/3  cups  all-purpose flour
1 1/2  cups milk
4 eggs
1  teaspoon  salt
2  teaspoons  Dijon mustard
1/4  teaspoon  freshly ground black pepper
1/8  teaspoon  ground red pepper

Directions

Preheat oven to 350°.
Spray 13 x 9-inch baking dish or muffin tins with cooking spray. Place chopped spinach evenly in bottom of dish; sprinkle evenly with cheese.
crustless_quiche_spin_290_200Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended.
crustless_quiche_liq_290_200Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned.
crustless_quiche_assemb_290_200I omitted 1 teaspoon of baking powder, by accident. These turned out a bit more spongy than I expected, probably because I forgot the baking powder.

Fav Comfort Apps

A lot of restaurants seem to be advertising their 500-calorie meals or the weight watchers specials but sometimes, you just need serious comfort food. Tavern On the Square is one of my regular comfort food places, and Phantom Gourmet agrees!

#1 Risotto Fritters

Parmesan risotto stuffed with pesto and mozzarella lightly breaded and fried. Served with tomato cream sauce and baby arugula.

The risotto is nutty with the perfect amount of pesto. The arugula is peppery and added a nice contrast to the salty parmesan.

#2 White Truffle Tator Tots

A heaping portion of our tator tots drizzled with aromatic white truffle oil and Parmesan cheese.

comfort_tavern_tots_290_200

The tator tots are truly a heaping portion. I think the truffle oil is a bit lacking and I’d prefer a better ratio but I wouldn’t pass on these…they’re just too addicting.

#3 Tropical Chicken Skewers

Chicken tenders coated in shredded coconut and panko breadcrumbs, fried to a golden brown and served with a pineapple curry sauce and fruit salsa.

comfort_tavern_chic_290_200

I was pleasantly surprised by these. The coconut was perfect and a great sweetness with the zip of the sauce.

These apps are really fun and make a meal to share.

Spinach and Artichoke Dip…with an Indian Twist

I needed to make a healthy appetizer for a non-profit having a get together for women. On The Rise is an amazing organization who supports women who are trying to move out of homelessness and women in crisis. I was in a hurry and didn’t have a ton of ideas. I knew my ap wouldn’t be able to be kept or served warm so I went with a semi-homemade dip.I had raita dip from Trader Joe’s so I used that as my starting point. I made this with the idea of spinach and artichoke dip without all the cheese and one that wouldn’t need to be served hot.

Ingredients
6 oz premade Raita
3 cups spinach, chopped
½ cup non-fat sour cream
1 jar artichoke hearts
1 pumpernickel bread loaf, uncut

Directions
1) Wilt spinach in a skillet.
spinachdip1_290_200

2) Slice the top of the loaf and hollow out the inside.

3) Mix raita, sour cream, artichoke hearts, and spinach.
spinachdip3_290_200
4) Refrigerate a few hours or overnight.
5) Serve in bread bowl with bread, baby carrots, and wheat thins to dip.This probably won’t be my claim to fame but it fulfilled the criteria I was looking for. It also was cheap, easy, and traveled well. I don’t have a final photo since they protect the anonymity of their clients so I wasn’t at the meal.

I’ve made lunch for these ladies and I really wonder how it has gone over. Again, the charge was healthy and minimal prep. Once I made sandwich filling options of grilled chicken salad with grapes or greek veggies (hummus, feta, cukes, tomatoes, and greek dressing) in pita pockets or bulkie rolls. Another time I made breakfast of baked blueberry french toast, hashbrown casserole, and mini bagels with cream cheese.