Thursday, May 28, 2015

Slanderizing Recipes That Feed A Crowd

Seven-Layer Dip

There's nothing simpler than a big bowl of healthier seven-layer dip that uses fresh guacamole, yogurt, and black beans for all the same flavors and textures you love.


2 cups chopped romaine lettuce
2 avocados, mashed well
1 cup non-fat Greek yoghurt
2/3 cup black beans 
1/2 cup diced tomatoes
1/2 cup shredded cheddar cheese
sliced black olives and scallions, to garnish

1. Spread chopped romaine lettuce at the bottom of a large bowl.
2. Add avocado layer on top, and smooth out with a spoon to even height.
3. Spoon Greek yogurt layer, and smooth if necessary.
4. Layer black beans, then diced tomatoes on top.
5. Sprinkle cheese, and add olives and scallions.

Tangy Pasta Salad

Many macaroni or pasta salad recipes are far too high in fat, calorie, and sodium. Swap out your old recipe for this fiber-filled salad; crisp veggies, whole-wheat pasta, plus a low-fat dressing come together to create a tasty pasta dish that's packed with vitamins A and C.

This recipe could easily be translated for a gluten-free crowd - just swap out the whole wheat fusili for a brown rice pasta.

1/4 cup white-wine vinegar
2 tablespoons extra-virgin olive oil
16 ounces whole wheat fusilli, cooked
1 teaspoon dried basil
1 teaspoon dried oregano
3 kosher pickles, diced
2 red peppers, diced
2 yellow peppers, diced
3 stalks celery, diced
1/2 cup grated carrots
2 tablespoons dijon mustard

1. Whisk white-wine vinegar and extra-virgin olive oil together. Set aside.
2. In a large mixing bowl, add whole wheat fusilli, and pit in the vinegar and oil mixture. Add dried basil and oregano, and use a large spoon or spatula to make sure everything mixed in evenly.
3. Add kosher pickles, peppers, celery, and grated carrots to the pasta bowl. Mix well.
4. Once all the veggies are mixed in, add the two tablespoons of mustard, and mix it up again!
5. Chill until you're ready to serve, or enjoy immediately.

Mexican Quinoa and Bean Bites

Grabbing a burrito might make for an easy dinner, but given the sheer amount of stuff a tortilla can hold, you could easily be looking at a 700-calorie meal. Here's a low-cal option that offers all the zesty flavors of your fave meal (minus the tortilla) so you save calories and can really savor the filling. Instead of rice, these bites are made with whole-grain quinoa to offer more protein and fiber than rice for fewer calories, so you'll stay fuller longer.

1 cup uncooked quinoa
1 can black beans, rinsed and drained
3 roma tomatoes, diced
1/2 red bell pepper, diced
1/2 cup cup frozen corn
3 large eggs
1 cup shredded cheddar cheese
2 teaspoons minced garlic
1/2 cup fresh cilantro
1 cup salsa ( plus extra for dipping)

1. Place the uncooked quinoa and two cups water in a covered pot. Bring to boil, and then simmer for 15 to 20 minutes or until quinoa is tender. Allow to cool for 10 minutes. 
2. Preheat oven to 350 degrees.
3. Mix together all ingredients in a large mixing bowl (save some salsa for dipping).
4. Distribute mixture into a greased muffin tin, filling each cup to the top (about two heaping tablespoons each), and press down gently with the back of the spoon to compact.
5. Bake for 25 to 30 minutes. Cool for 10 minutes before removing from the pan. Serve warm with salsa for dipping.

Make 18 muffins.

These post was adapted from


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