Mexican Relish Dip

For some people (okay, for Kansas City and San Francisco fans) baseball is still going on.  Isn't it AMAZING!?  I have never been so excited about baseball in my life!  The last time the Royals won the World Series I was 9 years old!  NINE!  Yes, that makes me 38 for those that don't want to do the math.  Anyway, my oldest son is now 9 (and a big baseball fan) and I think it would be so incredibly cool if they could pull out a win in this thing.  So, today I'm sharing a great dip for you to make if you are sitting around watching the games this week.  It's quick, easy and so delicious!  It's also nostalgic for me because I remember my mom making this when I was growing up!  Enjoy!

Mexican Relish Dip

3 (4 oz.) can chopped green chiles
1 (4 1/2 oz.) can chopped black olives
4 1/2 oz. sliced green olives
4 green onions, sliced
1 (10 oz.) can Rotel tomatoes
2 T. olive oil
2 T. white vinegar
1/8 t. garlic powder
1/2 t. salt

Mix all ingredients in a medium bowl, cover and refrigerate for a couple of hours.  Serve with tortilla chips.

8 servings (92 calories each serving) according to my calculator on loseit.com

Creamy Spiced Cauliflower Soup

This soup is warm and smooth and luscious and spicy and creamy and all the things you want soup to be PLUS it's low cal!  That's right, a big bowl of this soup will only cost you 175 calories and it will keep you full all afternoon!  Whip up a batch or two and keep it portioned in your fridge for a quick lunch.  You'll be glad you did!

Creamy Spiced Cauliflower Soup (adapted from produceonparade.com)

1 T. olive oil
2 medium yellow onions, diced
1 bay leaf
1 1/4 t. ground cumin
1 t. salt
1 t. turmeric
1/2 t. coriander
1/8 t. cardamom
1/4 t. black pepper
1/2 t. crushed red pepper
4 garlic cloves, minced
4 c. vegetable broth
1 large head cauliflower, roughly chopped
1 (14 oz.) can light coconut milk
1 T. apple cider vinegar
1 t. dried dill

In a large soup pot heat the oil over medium low heat.  Add the onions, bay leaf, cumin, salt, turmeric, coriander, cardamom, black pepper and crushed red pepper.  Saute, stirring occasionally, until the onions are translucent, about 10 minutes.  Add the garlic and sauté for 1 minute more.  Add the vegetable broth and cauliflower and bring to a boil over high heat.  Reduce to a simmer and allow to cook for 15 minutes, until the cauliflower is tender.  Remove the bay leaf.  

Remove from the heat and puree with an immersion blender or, alternatively, ladle the soup in batches into a blender and puree (don't fill the blender too full because hot liquid expands when blended!)  If using a blender, transfer the soup back to the pot and stir in the coconut milk, vinegar and dill.  Heat on low, ensuring it does not boil.  

4 servings (175 calories each serving) according to my calculator on loseit.com

Seared Tilapia with Spinach and White Bean Orzo

This is a super easy, super fast, company friendly fish dish that will fill you up with no guilt!  I love tilapia in this dish but feel free to use any flaky white fish you like!  If you are pressed for time you could also used canned, diced tomatoes that are drained.  A squeeze of lemon at the end really wakes up the flavors and gives this a freshness that it needs.  Enjoy!

Seared Tilapia with Spinach and White Bean Orzo (very slightly adapted from Cooking Light, October 2014)

3/4 c. (6 oz.) orzo pasta
4 (4 oz.) tilapia fillets
1/2 t. salt, divided
1/2 t. pepper, divided
1 1/2 T. olive oil, divided
1/2 t. crushed red pepper
3 garlic cloves, minced
1 (5 oz.) package baby spinach
1 c. halved grape or cherry tomatoes
1 (15 oz.) can cannellini beans, drained and rinsed
4 lemon wedges (for serving)

Cook the orzo according to the package directions, drain and set aside.  While the pasta cooks sprinkle the tilapia with 1/4 t. salt and 1/4 t. pepper.  Heat a large nonstick skillet over medium high heat and add 1 T. of the oil to the pan; swirl to coat.  Add the fish to the pan and cook 3 minutes on each side or until desired degree of doneness.  Remove the fish to a plate and cover with foil. 

Add the remaining 1 1/2 t. oil to the pan and add the crushed red pepper and garlic; sauté 30 seconds. Add the spinach and sauté 1 minute more, stirring to wilt the spinach.  Stir in the tomatoes, beans, remaining 1/4 t. salt and remaining 1/4 t. black pepper.  Cook 1 minute or just until thoroughly heated.  Remove the pan from the heat and add the pasta to the pan, tossing to coat.  Divide the pasta mixture among 4 plates and top with the fish fillets.  Serve with lemon wedges.

4 servings (412 calories each serving) according to my calculator on loseit.com

Roasted Corn Chowder with Lime

It's soup weather which means, it's time to try a new soup!  This is a great recipe with a new twist on veggie soup!  You can use curry powder or chili powder (whichever you have on hand) and trust me, both versions are equally delicious!  I love the addition of coconut milk instead of cream because you get a very slight nutty flavor and light coconut milk has FAR less calories than half and half or cream but still lends the creaminess we are all looking for in a hearty soup!  Enjoy!

Roasted Corn Chowder with Lime (adapted from glutenfreegoddess.blogspot.com  

1 T. olive oil
1 t. cumin
1 t. curry powder (can also use chili powder)
5 garlic cloves, minced
1 medium yellow onion, diced
2 1/4 c. fire roasted corn (you can find it at Trader Joe's but regular corn would work too!)
1 large sweet potato, peeled and diced
1 (14 oz.) can fire roasted tomatoes
1 (14 oz.) can diced tomatoes
1 (4 oz.) can diced green chiles
4 c. vegetable broth
1 (14 oz.) can light coconut milk
1 t. salt
1/2 t. pepper
3 T. cilantro, chopped
Juice of 2 limes

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry (or chili) powder; cook for 1 minute to infuse the oil with the spices.  Add the garlic and onion and cook, stirring occasionally, for 5 minutes.  Add the corn, sweet potato, tomatoes and green chiles, stir and cook for 1 minute.  Add the broth, cover and bring to a high simmer.  Lower the heat and simmer gently for about 20 minutes, or until the sweet potatoes are tender.  Add the coconut milk, salt and pepper and stir to combine.  Heat through then add the cilantro and lime juice.  Taste for salt and pepper and serve!

6 servings (220 calories each serving) according to my calculator on loseit.com

Greek Style Chicken Thighs

These are some delicious thighs, my friends.  Slow cooked, falling off the bone with all the flavors you love in Greek food.  Olives, tomatoes, feta, oregano, garlic.  That last sentence wasn't even a sentence.  That's how good these things are.  They will cause you to speak in less than perfect sentences.  Enjoy!

Greek Style Chicken Thighs (adapted from Cooking Light, May 2014)

12 bone in, skin off chicken thighs
2 t. salt, divided
1 t. pepper, divided
1 medium onion, sliced
5 garlic cloves, minced
1 (28 oz.) can diced tomatoes
2 t. dried oregano
2 T. freshly squeezed lemon juice
1/4 c. fresh parsley, chopped
24 large black olives, sliced
3 oz. feta cheese, crumbled

Season the chicken thighs with the 1 t. of salt and 1/2 t. of pepper and place them in a 6 qt. slow cooker that has been sprayed with cooking spray.  Place the onion, garlic, tomato, oregano and the remaining salt and pepper on top of the of the chicken, cover and cook on low for 6-8 hours.  15 minutes before time to eat remove the lid, add the lemon juice, parsley, black olive and feta and replace the cover until time to eat.

6 servings (320 calories each serving) according to my calculator on loseit.com

Chile Cheese Rice

I love serving rice as a side with my tacos and I also love trying new recipes for rice as a side with my tacos.  This one will not disappoint!  Cook up a batch of instant brown rice (you can do this the day before if you want to) then add some other yummy ingredients, bake and serve!  No hassle chile cheese rice!  Enjoy!

Chile Cheese Rice (adapted from syrupandbiscuits.com)

2 c. instant brown rice cooked according to package directions
1 t. salt
1/2 t. pepper
1/2 c. salsa verde
1 (4 oz.) can chopped green chiles
1 c. light sour cream
1/2 c. reduced fat shredded colby/jack cheese
Chili Powder (for garnish)

Preheat the oven to 350.  Spray an 8X8 baking dish with cooking spray and set aside.  In a large bowl combine the cooked rice, salt, pepper, salsa verde, green chiles, sour cream and shredded cheese.  Pour the rice mixture into the prepared baking dish, smooth the top and sprinkle chili powder on top.  Bake for 30-40 minutes or until the rice is heated through.  

8 servings (144 calories each serving) according to my calculator on loseit.com

Spinach, Mushroom and Feta Crustless Quiche

I love to eat a hearty breakfast when I have the time and when it is not hard on my waistline!  Crustless quiche is perfect in every way because one of the worst components of quiche (the crust) doesn't exist!  You still get the eggy, cheesy goodness but without all of the carbs!  Breakfast for the win!

Spinach, Mushroom and Feta Crustless Quiche (adapted from budgetbytes.com)

1 T. unsalted butter
8 oz. fresh mushrooms, sliced
1 clove garlic, minced
5 oz. fresh baby spinach
2 oz. feta cheese, crumbled
4 large eggs
1 c. skim milk
1/4 c. grated Parmesan cheese
1/2 t. salt
1/4 t. pepper

1/2 c. reduced fat shredded co/jack cheese

Preheat the oven to 350.  Heat a medium nonstick skillet over medium heat, melt the butter and sauté the mushrooms until they are browned.  Add the garlic and spinach and stir until the spinach is wilted and the water from the spinach evaporates.  Spray a 9" pie plate with cooking spray.  Spread the spinach mixture evenly over the bottom of the pie plate then sprinkle the crumbled feta on top.  

In a medium bowl whisk together the eggs, milk, Parmesan, salt and pepper until smooth.  Pour the egg mixture into the pie plate.  Sprinkle the shredded cheese on top and bake until the center is solid and the top is golden brown, about 40-45 minutes.  Let sit 5 minutes before slicing.

6 servings (171 calories each serving) according to my calculator on loseit.com