Healthified Spinach Dip with Artichokes

Spinach Dip with Artichokes

4 cups lightly packed fresh baby spinach leaves (4 oz)
1 package (8 oz) 1/3-less-fat cream cheese, softened
1/4 cup reduced-fat mayonnaise
4 T shredded Parmesan cheese
1/4 cup fat-free (skim) milk
2 cloves garlic, finely chopped
1 tsp dried basil leaves
1 can (14 oz) artichoke hearts, drained, chopped

Heat oven to 350.  Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray. 

Place spinach in 2-quart microwavable casserole dish; add 1/4 cup water.  Cover; microwave on high 2 minutes.  Drain well, pressing spinach with paper towel to remove excess liquid.  Chop spinach.

In large bowl, beat cream cheese with spoon until smooth.  Beat in mayonnaise, 3 T of the Parmesan cheese, the milk, garlic and basil until well blended.  Stir in spinach and artichokes.  Spread evenly in baking dish.  Sprinkle with remaining cheese.

Bake 20 to 25 minutes or until thoroughly heated.  Serve with baguette slices or raw vegetables.

Healthified Triple Chocolate Pie

Triple Chocolate Pie

1 package (1.4 oz) fat-free, sugar-free instant chocolate pudding mix
1 3/4 cups fat-free milk
1 tsp vanilla
1/2 of a package (8 oz) of fat-free cream cheese, softened
1/2 of a container (8 oz) frozen light whipped dessert topping, thawed
1 (6 oz) chocolate-flavor crumb pie shell
1 cup fresh or frozen raspberries
1 T grated semisweet chocolate

In a medium bowl, prepare pudding mix according to package directions using the 1 3/4 cups milk.  Stir in vanilla; set aside. 

Place cream cheese in a large microwave safe bowl.  Microwave, uncovered, for 15 seconds; stir then microwave for 15 seconds more.  Beat cream cheese with an electric mixer for 15 seconds.  Add half the pudding mixture; beat till smooth.  Add the remaining pudding mixture; beat until smooth.  Fold in half of the whipped topping.  Spread mixture in pie shell.  Chill 4 to 24 hours or until set. 

Top individual servings with the remaining whipped topping, raspberries and grated chocolate.

Healthified Creamy Chicken Enchiladas

I love Mexican food, it has got to be one of my favorite types of food to eat.  And creamy enchiladas are right up there at the top.  But lets be honest, they are loaded with sour cream and cheese and are not even remotely healthy.  This recipe proves that you can cut way back on the fat and calories and still have a delicious meal.  Give them a try!

Creamy Chicken Enchiladas

1 T olive oil
1/2 cup chopped onion
2 tsp chopped garlic
2 cups chicken broth
3 T flour
1/2 tsp ground coriander or cumin
1/8 tsp pepper
1/2 cup reduced fat sour cream
2 cups shredded chicken breast
1 cup corn
1 cup shredded reduced fat Mexican cheese blend
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas
1 medium tomato chopped
4 medium green onions sliced
salsa, if desired

Heat oven to 350.  Spray 9X13 glass baking dish.  In a skillet, heat oil over medium heat.  Add onion and garlic; cook 3-4 minutes, stirring occasionally until onion is tender.  In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended.  Slowly add to hot mixture in skillet, stirring occasionally.  Cook and stir 5-6 minutes, until mixture boils and thickens slightly.  Remove from heat.  Stir in sour cream until well blended.
In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, chiles, cilantro and 1/2 cup of the sauce.  Place 2 tortillas at a time on microwavable plate; cover with paper towel.  Microwave on high 10 to 15 seconds or until softened.  Spoon about 1/3 cup of chicken mixture down center of each warm tortilla.  Roll up tortillas; arrange, seam sides down, in baking dish.  Top enchiladas with remaining sauce.  Cover with foil.
Bake 30 to 35 minutes or until sauce is bubbly.  Remove from oven.  Uncover; sprinkle with remaining 1/2 cup cheese.  Let stand 5 minutes before serving.  Just before serving top with tomato and green onions.  Serve with salsa.

Healthified Broccoli Three Cheese Bake

You may think you don't like broccoli but after trying this recipe you will be a fan!  Warm and cheesy and delicious, you have got to try it out.

Broccoli Three Cheese Bake

2 bags (24 oz each) Green Giant frozen broccoli & three cheese sauce
1 package (3 oz) fat-free cream cheese, cut into cubes
1/4 cup chopped red bell pepper
1/2 tsp red pepper sauce
1/3 cup French-fried onions

Heat oven to 350.  In large pan mix broccoli, cream cheese, bell pepper and red pepper sauce.  Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted.  Transfer to ungreased 2 to 3 quart casserole dish.  Bake uncovered 20 to 25 minutes or until vegetables are tender.  Sprinkle onions around outer edge of casserole; bake 5 minutes longer. 

Healthified Double-Chocolate Oatmeal Cookies

As hard as I try to be healthy my weaknesses are for cookies and chocolate.  This great recipe gives you both of those and is healthified so you don't have to feel guilty indulging!

Double-Chocolate Oatmeal Cookies

1 cup lightly packed brown sugar
1/2 cup margarine or butter, softened
3/4 cup Yoplait 99% fat-free creamy vanilla yogurt
1 egg
1 tsp vanilla
1/3 cup unsweetened baking cocoa
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
3 cups old-fashioned or quick-cooking oats
1/3 cup mini chocolate chips or white chocolate chips

Heat oven to 350.  In large bowl, mix sugar, butter, yogurt, egg and vanilla.  Stir in remaining ingredients.  Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.  Bake 11 to 13 minutes or until almost no indentation remains when touched.  Immediately remove from cookie sheet.

Courtesy Eat Better America