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I'm sure you can tell just by the name how good this dish is (it's so good, that we forgot to take pictures when it came out of the oven). We actually refer to this recipe as "The Dip" because whenever my best friend, the other Gina, asks what she should make, I typically respond with "the dip." I never knew the exact contents until I asked her to share it with me so I can pass it along to you. I was surprised to find out that there are only 4 ingredients to this wonderfully, delicious dip. The nice part is that the ingredients called for all have lower fat versions, so you can make as light or as heavy as you want it to be. We have had it as a pre meal appetizer, during many parties, and sometimes just hanging out and love it every time!  Thanks Gina for sharing :)

The plan was to eat leftover grilled chicken for dinner, but in the back of my mind, I knew my husband wasn't so enthused about this.  Fortunately for us, during an impromptu stroll through Walmart, I discovered uncooked pizza dough in their bakery section (I must admit the $.88 price intrigued me to pick up the packaged blob and toss it in the cart).   My wheels started turning on how to use it- I knew I had that dreaded leftover chicken, mozzarella cheese, and tomatoes at home, along with a cabinet full of spices and goodies, so I grabbed a red onion and the rest was history... 

This recipe was great because it gave me a chance to play with my Misto cans filled with olive oil and balsamic vinegar!  (If you don't know what a misto can is, check them out here)

If you're looking for a great dip that's got some (white) meat to it, then the Buffalo Chicken Dip is the way to go.  Why mess with bones and messy fingers when you can get the same flavor and then some from this very dish.  The combination of chicken with hot sauce and dressing gives you that wingy taste while the addition of cheeses creates a creaminess making it that much better.  You can prepare this in the crockpot or the oven- I've given directions for both!

Of course, I use light ingredients in my version including a calorie free Ranch (Walden Farms) and it still turns out delicious.  I have yet to try the dip with Blue Cheese, but the next time I make the it, I will.  And watch out, 'cause this dip definitely has a kick to it! So if you're not into spicy, take it down a notch by reducint the amount of hot sauce. 

I don't know about you, but I can never go past the stand in an amusement park or fair that is selling cinnamon roasted nuts without my nose telling my brain that I must have a helping of these heavenly smelling and tasting treats.  Fortunately, they are so easy to make that you can enjoy them in your own home (and the roasting process fills the house with an amazing scent).  My mom just made a batch for the family and I couldn't help but have this recipe skip to the front of the queue of recipes to post.  The Cinnamon Roasted Almonds are the perfect snack for game day, or anyday for the matter!

By no means am I taking credit for this Classic Spinach Dip recipe -it's been made in houses all over for years. This dip is really one of my favorite things to munch on so I wanted to be sure that just in case you we unaware of this wonderful creamy dip or have had it and didn't know how it was made, you can now be in the know.

The original version of the recipe is on the back of the Lipton® Vegetable Soup Mix box, or you can use my recipe, which is lightened up- allowing me to feel a little less guilty as I hog most of it when I make it (I tend to make a double batch- a one for me, one for them kinda thing).

Does this recipe completely mimic the beer battered creations your favorite pub serves up? Not exactly, but it will give you a satisfying and much healthier alternative if you're in the mood for Fish n Chips! It took everything in my power not to heat up some oil in a skillet and fry these filets once I got the coating on them, but I'm glad I resisted. Oven frying the tilapia in its cornmeal crust still gave the nice crunch I enjoy when eating traditional fish n chips (and left my fingers a lot less greasy). The tartar sauce was the final touch, adding a robust flavor that tasted surprisingly delicious. I must have commented 5 times about how great it was to be able to make a fat free sauce that held such a similar quality to that of the mayo induced version. As a matter of fact, the only complaint about the meal was that there we ran low on tartar (No worries, I already doubled the measurements when writing out the recipe).

If you haven't taken a liking to avocados yet, now would be a good time. They are full of vitamins and benefits for your body- Dr. Oz says they help get rid of the belly fat, so I say, bring on the avocados! When made into guacamole, the avocado's creaminess and light texture are showcased, and the dip can be enjoyed for its refreshing qualities. Whether you eat it with tortilla chips or as a condiment on your favorite dish/sandwich (like we used the leftovers on our turkey burgers last night), this traditional Guacamole will taste delicious!

Burger/Hot dog season is here, and while I love me some beef, I wanted to venture into something a little different this Summer.  By no means does this replicate a meat patty, but the Black Bean Burger is full of flavor and gentler on the waist line. Inspired by Duffy's version, interpreted from a few other recipes, and approved by Amanda, my vegetarian expert. Enjoy :)

As we get ready for another season of football to get underway, it's the perfect time to post a great snack to enjoy on gameday.  These Chicken Nuggets are simple to prepare and are a much healthier alternative to the ones you would pick up from a fast food joint or the freezer section at the market.  They taste fresh, moist, and have that crunchy coating that everyone loves.  In less than 30 minutes, you can have a plate full of these delicious bites that won't last long!  You can get creative with them too like adding a little cayenne pepper to the breading.  Sometimes we like to eat them buffalo style with ranch and celery on the side :)

It was brought to my attention that my somewhat popular (and Low Fat) Pasta Salad recipe is long overdue for a post. The first time I ever made it dates back to my college days, and I remember even then, my roommates and friends were fans of this simple recipe. I have made several variations since my Gainesville days, but ultimately the main ingredients stay the same. The key is to use the tri color rotini for color and texture and enough dressing to make sure each bite has enough flavor. As far as the rest of the salad goes, you can add/omit the veggies and other ingredients based on your preferences and what you have on hand. I have served this dish to hundreds of people and it always gets the same reaction, "Can I have the recipe?" So, without further ado, here it is...