52 in 52 #8 Jalapeno Popper Dip

I'm going to start off by saying that I am going to have to work very diligently to finish this 52 in 52 challenge that I am working on this year.  Luckily, I have BIG plans coming for the kid's birthday parties so I will definitely have the opportunity. 

With that being said, I have been eyeing this recipe for a long time on Pinterest.  I love all things to do with Jalapeno Poppers, so I figured who wouldn't love the dip.  For real, I mean it looks like this picture, except more awesome when you make it for yourself.  I didn't care for something about almost every recipe that I saw, so I just winged it.  I mean, really how hard could it be? 

And not to toot my own horn or anything but I am still snacking on leftovers.  This will definitely be made in a smaller more controlled portion size later.  I actually think that it is better after the first day.  Luckily, we are getting a fairly sizeable crop of jalapenos from our garden, so we were able to use fresh, which I think made it better.  I like this dish because you are totally in control of the spice level and can make it as tame or as hot as you prefer.  It's also very flexible with the kind and amount of cheese that you add and any additional spices.  Let me know if you try anything different because I would definitely be willing to try some variations.   


Jalapeno Popper Dip
Yields 1 8x8 pan roughly 1.5 inches thick
Prep time: 10 minutes
Cook time: 45 minutes

2 8oz packages of cream cheese, softened
1/2 cup mayonnaise
4-6 jalapenos, finely chopped without seeds and ribs
6 pieces bacon, fully cooked and finely chopped
1 tsp Cumin
8 oz cheddar cheese
1 cup breadcrumbs
4 oz butter
1 cup Parmesan cheese
Smoked paprika

- Preheat oven to 375 degrees.

- Mix cream cheese, mayo, jalapenos, bacon, cumin, 1/2 cup Parm and cheddar cheese together completely.  Spray 8x8 pan with cooking spray lightly.  Press mixture into pan. 

- Melt butter in microwave.  Stir in remaining Parm cheese and breadcrumbs until fully combined.  Sprinkle breadcrumbs over mixture and top lightly with smoked paprika.  . 

- Place in preheated oven for 40-45 minutes or until topping is toasted and mixture is bubbly and awesome. 
 
Let me know some of your favorite dip recipes - I am always looking for a new one!

-Sara

52 in 52 #6 - Light Ranch Dressing

So, it's been a little more than a week on the diet.  Can you hear my excitement?  This week I have been dealing with MAJOR chocolate cravings like never before.  My sister gave me a tip a long time ago when we were both first on Atkins when we were like 18 or so that if you have a craving for sweets then you should eat a pickle or an olive.  I have been downing the olives at work like crazy - I say like crazy but I mean 2-3 per day.  Unfortunately you have to keep a watch on that as well because there is a load of sodium in regular green olives. 

I am on a salad kick right now since we don't eat a lot of salads when we are not on our diet.  I make a huge salad for lunch and the entire thing is like less than 390 calories, which isn't too bad.  I have been using this awesome app called 'myfitnesspal' to keep track of what I am eating everyday, the calories that I am allowed to have, my current weight, etc.  I really like this app because it has records of almost every food that I could want to eat and the calories that are in that food.  Once you submit your food, water and exercise for the day, the app calculates a weight for you in five weeks if everyday was like that day.  That is REALLY motivating.  It will also do a rough calculation on the calories that you burn during certain exercise and changes your calorie count to net.  That is neat as well.  This app is really a big help during the day to keep me motivated and on top of this diet.  I have already lost 12.4 lbs! 

Back to the salad - my husband, being the supportive awesome guy that he is, found this recipe on Pinterest for a light ranch dressing.  I was suspect of anything that claimed to be a large portion with little calories.  However, my love for Ranch dressing won over my suspicion.  I have tried other dressings and I still can't help but be loyal to Ranch dressing.  We were raised eating it on salads and I just can't stop. 

Light Ranch Dressing

1 cup Dannon Oikos plain Greek yogurt
1 packet Hidden Valley Ranch mix
1/2 cup 1% milk (we used skim and it was just fine)

Mix all ingredients together and chill at least one hour before serving. 

We put the ingredients in a jar and shook it up.  I take the whole jar to work and just pour a bit out when I am ready for lunch.  The entire jar has 255 calories compared to 75ish (low estimate) calories for 2 tbsp of normal Ranch. 

This dressing is amazing!  I can't even tell that it is diet.  It has a different underlying flavor because of the Greek yogurt but I think that it is awesome and I would even eat this if I wasn't on a diet.  You definitely have to make this if you love Ranch dressing like we do!! 

-Sara