SPINACH ARTICHOKE DIP

1 bag fresh spinach
1 can broth
1 small sour cream (u can use a large to make it more fluffy & 86 the mayo))
3 tbs mayo (optional)
1 bag Italian Cheese Mix (can use 2 to make it extra cheesy!)
1 wheel Queso Fresco (Mexican cheese; by the quesadilla cheese)
2 jars artichokes in oil, drained (u can use any; these are my favorite!)
1 tbs minced garlic (u can use powdered)
1/2 tsp salt
1/2 tsp pepper



Reserve approx 1/4- 1 cup Italian cheese mix.

Boil Spinach & broth until reduced to approx 1/2 cup or broth. Chop artichokes while u wait! Crumble wheel of cheese into boiling hot mixture (cubing seems to not melt very well). Reduce heat & add garlic, salt & pepper. Remove from heat & add remaining ingredients.

Top with reserved cheese.


*Bake at 350-375 for 20-30 minutes. You can crank up the heat if you're in a hurry or just extend boiling time on the stove & just brown in the oven! I usually finish up with the broiler for a few minutes so the top gets nice & brown!

Serve with sturdy tortilla chips or a baguette is really good!

ENJOY!

Green Chile Mac & Cheese

Green Chile Mac & Cheese

1 lb hamburger meat or ground turkey

1 jar Cookwell Green Chile Stew (can also use canned chile puree)

1 block Easy Melt Queso Blanco, cubed (by the Velveeta)

1/2 pkg. large elbow macaroni pasta

Shredded cheese, your choice (I like Colby jack)

Brown hamburger meat. Season with salt & pepper to taste. Mix hamburger with cooked pasta, cubed Queso Blanco & Green Chile Stew. Spray casserole dish with non-stick cooking spray. Pour mixture into casserole dish. Top with shredded cheese. Bake at 400 degrees for 30 minutes or until cheese is brown and bubbly.

I served this dish with green beans & it was delicious! My picky 2 year old gobbled it up!

Corn and Summer Vegetable Saute

Corn and Summer Vegetable Sauté



We love all these ingredients so its a no brainer in our house.




Ingredients
1 tablespoon canola oil
1/2 cup chopped green onions (about 4)
1 garlic clove, minced
1 cup sliced fresh okra (about 4 ounces)
1 cup chopped red bell pepper (about 1)
1 finely chopped seeded jalapeño pepper
1 cup fresh corn kernels (about 2 ears)
1 (15-ounce) can black beans, rinsed and drained
1/3 cup minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper


Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute. Add okra; sauté 3 minutes. Reduce heat to medium. Add bell pepper and jalapeño; cook 5 minutes. Add corn; cook 5 minutes. Stir in beans; cook 2 minutes. Stir in cilantro; sprinkle with salt and black pepper.
Yield
6 servings (serving size: 2/3 cup)

Nutritional Information
CALORIES 90(27% from fat); FAT 2.7g (sat 0.2g,mono 1.5g,poly 0.9g); IRON 1.2mg; CHOLESTEROL 0.0mg; CALCIUM 43mg; CARBOHYDRATE 15.9g; SODIUM 232mg; PROTEIN 3.7g; FIBER 4.8g



Cooking Light, JUNE 2007