Category: Dinner – Eat it!

Balsamic Honey Roasted Vegetables

Need a colorful, wonderful veggie dish? Then here it is!

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  • 8-10 cups veggies (any combination you have on hand – for example: (about 2 cups each) sweet potato, beet, broccoli, mushrooms and bell pepper), all washed, trimmed and chopped into roughly even-sized pieces
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoons sea salt
  • Fresh Ground Pepper, to taste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey

Click HERE for the instructions

 

Skinny Enchilada Dip

Grab some tortilla chips and get scoopin’!

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  • 1 pound boneless, skinless chicken breasts, cooked and shredded (about 2 breasts)
  • 8 ounces reduced-fat cream cheese, at room temperature
  • 1 cup non-fat plain Greek yogurt
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 (10-ounce) can Old El Paso™ Red Enchilada Sauce
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes in green chilies, drained
  • 1 (11-ounce) can Mexicorn, drained
  • 1 cup freshly grated reduced fat sharp cheddar cheese, divided
  • Chopped fresh cilantro
  • Tortilla chips, for serving

Click HERE for the instructions