Archives for category: dip

I love love love anything buffalo. Here’s a non-fat buffalo shrimp dip I made, lightened up with Greek yogurt. It has only 4 ingredients so it’s super quick and easy. You can serve it with crackers, wasa flatbreads, in lettuce wraps, or even just eat it straight out of the bowl ha. The entire bowl is just 5 WW+ points (or 2 “old” WW points).

Skinny Buffalo Shrimp Dip - just 4 ingredients and NO fat. Only 130 cal for the entire bowl. Yay for nonfat Greek yogurt.

Skinny Buffalo Shrimp Dip

  • Servings: 1-2
  • Difficulty: easy
  • Print

WHAT YOU NEED:

  • 5 oz. frozen, cooked, salad shrimp; thawed according to pkg directions
  • 1/4 c. Greek nonfat yogurt (I used vanilla since that’s what we had – it sounded kinda weird but I couldn’t tell a difference than from when I use plain)
  • 1 Tbs. Frank’s Red Hot Buffalo Sauce
  • sprinkle of garlic powder

WHAT YOU DO:

  1. In a bowl, mix all ingredients.
  2. Serve.

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Skinny Buffalo Shrimp Dip - just 4 ingredients and NO fat. Only 130 cal for everything. Yay for nonfat Greek yogurt.

Estimated Nutrition Information – for the entire bowl:

Calories: 130 cal

Fat: 0 grams

Fiber: 2 grams

Carbohydrates: 6 grams

Protein: 45 grams

 

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

I made two lasagnas and froze them, though you could always prepare one right away, and freeze the extra.

Creamy Onion Lasagna - makes 2 batches. FYI 1 sauce in the photo but need 2. Part of shop once make 10 freezer recipes.

Creamy Onion Lasagna

MAKES Two 9×13″ pans of lasagna — 12 servings each

Adapted from Taste of Home Ultimate Meals from the Freezer Magazine (page 49)

WHAT YOU NEED:

  • 2 lbs ground beef
  • 2 eggs
  • 16 oz cottage cheese
  • 16 oz French onion dip
  • 2 large jars (45 oz each) pasta sauce – FYI I accidentally used just 1 in the photo, but you need 2 😉
  • 24 no-boil lasagna noodles
  • 4 c. shredded mozzarella cheese
  • 2 c. shredded cheddar cheese
  • Two 9×13 baking pans (I used the foil type)
  • If freezing: heavy duty foil, permanent marker, plastic wrap, jumbo storage bags (a 9×13 pans fit into a 2.5 gallon bag perfectly)

WHAT YOU DO:

Cook beef over medium heat until no longer pink; drain. Transfer to a large bowl then add 1 jar pasta sauce, eggs, cottage cheese, and dip.

Spread a layer of sauce from the unopened jar in each of the 9×13 pans. Add a layer of noodles on each, then the meat mixture, and cheese. Repeat layers, alternating the noodles, meat mixture, and cheese until pans are full.

If preparing right away: Bake 50-60 mins at 375F or until cheese is melted. Let stand 15 mins before cutting.

If freezing:  Wrap in foil and plastic wrap/jumbo storage bag. Label with a permanent marker as pictured, and store in freezer. To use, thaw in fridge overnight. 30 mins before baking, set out. Preheat oven to 375F and bake 50-60 mins (or until internal temperature is at least 165F), until golden brown and bubbly.

Creamy Onion Lasagna - makes 2 batches - freezer friendly

Creamy Onion Lasagna - my little helpers

Creamy Onion Lasagna - freezer friendly - just mix up and freeze unbaked - then bake in the oven when ready

Creamy Onion Lasagna - freezer friendly - just mix up and freeze unbaked - then bake in the oven when ready

Best Lasagna EVER - secret ingredient is French onion dip. Includes freezer instructions - make 2 and freeze the extra. Throw all of your other lasagna recipes away! :)

Have a little more time to make an awesome lasagna with a homemade red wine sauce? Try this…

Italian Red Sauce - so easy and fresh and homemade - includes an awesome lasagna recipe - I make giant batches and freeze for later

Best lasagna recipe ever - includes freezer instructions - Not sure why but they always taste better the next day as leftovers!

I finally tried making my own hummus. It was so easy! I just put 5 ingredients in the food processor and mixed it together.

I spread it on a Wasa cracker and it was delicious. Of course, you can also use it as a dip for fresh veggies, or spread it on pita pockets or bread for sandwiches.

Ranch Hummus - just 5 ingredients to blend together (4) - Copy

Ranch Hummus (adapted from shape.com)

WHAT YOU NEED:

1 can chickpeas
1/3 c. nonfat plain Greek yogurt
1 tsp. dried parsley
1/2 tsp. garlic salt
1 tsp. dried dill

WHAT YOU DO:

Drain and rinse chickpeas.
Combine everything in a food processor and pulse until smooth.
For a thinner consistency, add a spoonful of water then blend.

Ranch Hummus - just 5 ingredients to blend together (3)

 

Ranch Hummus - just 5 ingredients to blend together (6)

Here is one of the easiest dips on earth! Just in time for the Big Game.

It has only 3 ingredients; cream cheese, chili, and shredded cheese. Bake for 20 minutes and you’re set.

3 Ingredient Chili and Cheese Dip - awesome warm cheesy goodness baked in the oven.

 

WHAT YOU NEED:

  • 2 packages cream cheese (8 oz each)
  • 1 can chili (or 1 1/2-2 cups homemade)
  • 1 1/2 c. shredded cheese

WHAT YOU DO:

  • Preheat oven to 350F.
  • In an oven-safe baking dish or pie plate, spread the cream cheese out evenly, then layer on the chili, and then top with cheese.
  • Bake uncovered for 20 minutes, or until the cheese is melted and starts to bubble.
  • Let sit 5-10 minutes, then serve with chips or crackers.

 

easiest dip EVER. cream cheese, chili, shredded cheese. bake for 20 mins.

 

 

I needed a couple of avocados for a recipe, and ended up with an entire bag of ’em (thanks, Costco, lol). I decided to use the rest in some homemade guacamole. I combined just a few simple ingredients and came up with this:

fast & fresh & easy guacamole

WHAT YOU NEED:

4 ripe avocados, sliced and mashed

3 cloves garlic, minced

lime juice (I used 2 Tbs. bottled)

2 Tbs. onion, chopped

Kosher salt, to taste

WHAT YOU DO:

Combine all ingredients and stir. Serve with chips.