Greek Dip Platter

Ingredients:

6oz. plain Greek Yogurt
10oz. Sabra Roasted Red Pepper Hummus (may not use entire thing)

Toppings:
minced red onion
chopped cucumber
chopped tomato
chopped kalamata olives
feta cheese
chopped fresh parsley

Directions:

Spread Greek yogurt on the bottom of a deep plate. Spread hummus evenly on top. Sprinkle on red onions, cucumbers, tomatoes, kalamata olives, feta cheese, and parsley. Serve with dippers, including Triscuits, pita chips, whole-grain crackers, carrots, celery, or cucumber slices.

*www.iowagirleats.com

Glazed Lemon Yogurt Sheet Cake

so good.  if you like lemon, this is the cake for you!

(you beat me to it, amy!)

Note: If you don't have applesauce or don't want to use it, just increase the oil amount to 3/4 cup instead of 1/2; (although it hasn't been tried, you could experiment adding more applesauce in place of the oil.)  Don't forget to zest the lemons before you juice them! Also, if you don't have a zester, you can use the small holes of a box grater to zest the lemon - just take care not shred too deep into the rind of the lemon...(the white part is bitter)!

INGREDIENTS:

Cake:
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon zest (from about 4-5 lemons)
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1/2 cup oil (coconut, canola, etc.)
• 1/4 cup no-sugar added applesauce (see note above)
• 1 cup plain lowfat yogurt or plain Greek lowfat yogurt
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
Glaze:
• 1 1/2 cups powdered sugar
• 1-2 tablespoons fresh lemon juice
• 1 tablespoon plain lowfat yogurt yogurt or plain Greek lowfat yogurt

DIRECTIONS:

1. Preheat the oven to 325 degrees F. Grease a 9X13-inch baking pan with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, combine the lemon zest and sugar and lightly rub together with your fingers until well combined (this releases the oils in the zest and amplifies lemon flavor).  Do not skip that step!  Whisk in the eggs, oil, applesauce, yogurt, lemon juice, and vanilla; mixing well.
4. Stir in the dry ingredients with a wooden spoon or spatula until just combined; (don't overmix!)
5. Pour the batter into the prepared pan and bake for 25-35 minutes until a toothpick inserted in the center comes out clean or with moist crumbs.
6. While the cake is baking, whisk together the glaze ingredients until smooth and pourable (I use the full 2 tablespoons lemon juice but you might want to start with the lesser amount and add more as needed if you don't want your glaze quite as runny). Let the cake rest for 10 minutes after baking and then pour the glaze over the warm cake.
7. Serve warm, at room temperature, or chilled. This cake, if well-covered, stays moist for several days.

*www.melskitchencafe.com

Clean Green Smoothie

I promise you can't taste the spinach.  I'll be the first to admit that I gag on anything that tastes like a lawnmower.  Go green!!  and p.s.  GET A VITAMIX!!!!

Ingredients:

• 2 cups fresh baby spinach, rinsed
• 1 Granny Smith green apple, peeled and cored
• 1 banana, peeled
• 1 orange, peeled
• 1 tsp. grated fresh ginger (or 1/2 tsp. ground ginger) *DO NOT LEAVE THIS OUT!
• *I added 5-6 ice cubes.
• *I added a splash of OJ.

Directions:

Combine all ingredients in a blender and mix until smooth and well-combined.  Makes about 2 cups.  (Double the recipe to store half in the freezer for another day. It actually makes great leftovers!)

*www.gimmesomeoven.com

Non-Alcoholic "Mojito" Fruit Salad

Ingredients:
4 cups chopped watermelon
1 pound strawberries, chopped
6 oz. raspberries
6 oz. blueberries
1/4 cup packed mint, chopped (NOT 1/4 cup chopped mint) *Measure first, then chop
1/4 cup fresh lime juice (about 3 limes)
3 tablespoons powdered sugar

Directions: 

1. Add watermelon, strawberries, raspberries, blueberries, and mint in a large bowl. In a separate small bowl, stir together lime juice and powdered sugar then pour over fruit and berries. Gently toss with a spatula then let sit in the refrigerator for at least 15 minutes before serving to allow the natural juices in the fruit to start coming out.

*www.iowagirleats.com

Crock Pot Shredded Beef Enchiladas

Ingredients: 
2-3 lb. chuck roast
1 large onion, peeled then roughly chopped
6 cloves garlic, peeled then smashed
15 oz. can beef broth
1 tablespoon chili powder
2 teaspoons cumin
lots of garlic salt and pepper
4 oz. can chopped green chiles
10-12 corn tortillas (I used 8 and had a little bit of meat left over.)
8 oz. shredded Monterey Jack cheese, divided
2-10 oz. cans enchilada sauce
Toppings: salsa, avocado, sour cream, cilantro

Directions:

1. Trim large pieces of excess fat from roast then cut into 6-8 big hunks. Add onion, garlic, and beef broth into the bottom of a 5.5 or 6 quart crock pot then nestle beef into mixture. Sprinkle in chili powder, cumin, garlic salt, and pepper and then place the lid on top and cook on low for 6-7 hours, or until beef shreds easily. Remove beef then shred and place into a large bowl with enough cooking liquid to make it juicy, but not so much that it’s dripping. (You don't want a ton of juice or your enchilada will be soggy.)  Stir in green chiles. Discard remaining cooking liquid.
2. Preheat oven to 350 degrees then spray a 9×13″ pan or two smaller pans with nonstick spray, and then spread a couple tablespoons of enchilada sauce in the bottom. Divide shredded cheese in half, reserving half for topping the enchiladas.
3. Wrap half the tortillas in a damp paper towel then microwave for 30 seconds. Spread 1/4 cup shredded beef across the center of each tortilla then top with 1 tablespoon shredded cheese and roll. Place seam side down in the prepared pan then repeat with remaining ingredients. Pour remaining enchilada sauce on top, then top with remaining cheese.
4. Generously spray a large piece of foil with nonstick spray then place sprayed side down on the pan. Bake for 20 minutes (I baked for about 30) then remove foil and bake for 5-10 (I baked for 10) more minutes or until cheese is melted and sauce is bubbly. Let rest for 5 minutes before serving with toppings.
5. To freeze: Wrap the unbaked enchiladas with plastic wrap then foil, and then freeze. When ready to bake, thaw for 24 hours in the fridge then remove the plastic wrap, reapply foil that’s been sprayed with nonstick spray, and then bake as directed above.

*www.iowagirleats.com