Filed under 4P+ …

Feb 04 2012
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4P+, Appetizer, Dip

Lighter Bacon-Jalepeño Dip

Hi friends.

Sorry it’s been a while. Sometimes, life gets in the way of blogging. Oh, the audacity.

Other times, you make a recipe you think will be great, and it’s only so-so.

Roasted Garlic Chicken Rolls went back to the proverbial drawing board.

Both of those things have happened in the past few weeks.

I went on vacation.

My favorite photo from the Dominican Republic.

I had a birthday. (But you already knew that.)

RIP Crumbs cake. 1/20/12 - 1/27/12

My car broke down.

I signed up to fundraise and train with Leukemia and Lymphoma Society’s Team in Training again. Long Island Half Marathon, here I come. (Please donate if you can, it’s a great cause.)

And my Giants are going to the Superbowl!

So, dip will be had. I hope you will forgive my absence. Trust that I am working hard, and thinking of you. (And betting on the Giants – but that’s another blog.)

Lighter Bacon-Jalepeño  Dip

Adapted from Food Network Magazine’s “50 Super Bowl Snacks”

Ingredients:

  • 4 oz Neufchatel Cheese
  • 4 oz fat free cream cheese
  • 4oz Cracker Barrel Jalepeño White Cheddar, shredded
  • 1/2 cup light sour cream
  • 1/4 cup skim milk
  • 4 slices 40% reduced sodium cooked bacon, cooked crisp and  crumbled
  • 1 tsp bacon drippings
  • 1 tablespoon white wine vinegar
  • 1/2 cup Progresso Plain Panko

Directions:

1. Preheat oven to 350 degrees.

2. Mix first nine ingredients well in an 8×8 baking dish. I used a hand mixer.

Before mixing

*If you want some EXTRA heat, you can put in a few teaspoons of minced jalepeño. I used Chi-Chi’s brand for my extra-heat version*

3. Sprinkle panko over the top of the mixture.

4. Bake approximately 30 minutes, until golden and bubbly. Spray with cooking spray, and place under broiler on high 1-2 minutes to brown the panko.

I suggest serving with some whole wheat pita chips (make them at home!), but you can serve with whatever you would like!

Creamy and delicious with a hint of jalepeño.

Nutritional Information Per Serving of dip ONLY (4P+, makes 8 servings, approximately 1/4 cup each):
Calories: 144
Carbs: 8
Fat: 9
Protein: 7
Fiber: 0
Sodium: 258
Nutritional Information from myfitnesspal.com
Oct 30 2011
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4P+, Chicken, Eggs, Main Course, Spicy

Jalapeño Chicken Sausage Frittata

I am the grocery shopper in my house.

I moved back in with my father and brother at the ripe old age of 27, after a failed attempt at living and working in North Carolina for two years. (I really miss warm weather and Chick-Fil-A. Not necessarily in that order.) I’ve been shopping (and cooking) for them for about a year and a half now. I like to think I’m good at it. I don’t get many complaints.

When I’m shopping the perimeter of my local Stop & Shop, I’m always looking for sales on meat products.

For the longest time, I wanted to try Al Fresco‘s Spicy Jalapeño Chicken Sausage. But, full price is a risky endeavor when you’re not sure if you’re going to like something. Full price would be truly awful if you HATED the product. I HATE paying for food I don’t like, even though it doesn’t happen often.

But last week, Al Fresco’s chicken sausages were on sale! I resisted the urge to purchase every variety, and carefully selected the Jalapeño. I like a little spice in my life.

I stared at those sausages in the fridge for about a week, trying to decide what I would use them for. Finally, the frittata idea came.

It was a good idea.

Prepped and ready to go - an essential step for a time-sensitive recipe.

Jalapeño Chicken Sausage Frittata

My first original recipe!

Ingredients:

  • 2 Al Fresco Spicy Jalapeño Chicken Sausages (1/2 package), sliced
  • 1 clove garlic, minced
  • ½ cup chopped onion
  • 1 red bell pepper, seeded and chopped
  • ½ tsp chili powder
  • ½ tsp paprika
  • 1 can no-salt added diced tomatoes, drained
  • 4.5 oz can diced green chilies
  • 6 egg whites (from large eggs)
  • 3 large eggs
  • ¼ c reduced fat milk (2%)
  • ¼ tsp black pepper
  • ¼ c reduced fat shredded Mexican cheese (2%)

Directions:

  1. Spray a large skillet with cooking spray.  Heat the sausage slices with garlic, onion, and red pepper, about 7 minutes.
  2. Add chili powder, cumin, chilies, and diced tomatoes to the skillet. Cook about 2 -3 more minutes. Drain any excess liquids from cooking, and return to heat.
  3. Whisk egg whites, eggs, milk, and pepper in a medium bowl until well combined. Add this mixture all at once to the skillet. Cook, without stirring, for about 5 minutes or until eggs begin to set. Remove skillet from heat when eggs are almost set, but surface is still moist.
  4. Sprinkle with cheese and cover until surface is set and cheese is melted.
I enjoyed my frittata with some Fat Free Refried beans, topped with light sour cream. Gosh, I love sour cream.
Nutritional Information Per Serving (4P+, makes 4 servings):
Calories: 218
Carbs: 13
Fat: 9
Protein: 23
Fiber: 3
Sodium: 537
Nutritional Information from myfitnesspal.com