There are certain meals during the week where I seem to be drawn to junk food or at least a meal that tastes more like a snack. I feel pretty happy about eating when I can dip something-- like pita bread in hot spinach and artichoke dip. So, I look for ways to include vegetables and fiber into my snacking by regularly planning meals that are fun and snack-like---I like to call them Snacktastic Meals!
I would personally be satisfied with this Spinach and Artichoke dip without the chicken, but my husband would think it was a snack---not a meal. So I throw in a little chicken to appease the carnivores and everyone's happy!
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Recipe for Spinach, Artichoke, and Chicken Dip:
Ingredients
1/2 cup Lowfat Plain Yogurt
1/2 cup Light Mayonnaise
2/3 cup Parmesan Cheese
1/3 cup Low-moisture Part-skim Mozzarella
9 oz Spinach, Frozen, Chopped
3/4 cup Artichoke Hearts Quartered
6 oz Chicken Breast
2 Garlic Cloves
4 Green Onions
Directions
Boil chicken in lightly salted water until no longer pink. Remove from water and shred (I let it cool a little while first).
Cook spinach according to package directions and squeeze in a kitchen towel to drain (again, this is easier if you let it cool a little bit).
Shred Parmesan and Mozzarella cheeses and mix with Yogurt and Light Mayonnaise. Finely chop green onions and garlic (I generally use a press) and add to cheese mixture.
Drain Artichoke hearts and roughly chop. You can use the entire can if you wish. I usually reserve a few for another meal.
Stir all ingredients together and transfer to an ungreased baking dish. Bake at 350 degrees for around 20 minutes or until bubbly and starting to brown on top.
We make this a meal by serving it with homemade pita chips or toasted bread, and fresh vegetables.
1/2 cup Lowfat Plain Yogurt
1/2 cup Light Mayonnaise
2/3 cup Parmesan Cheese
1/3 cup Low-moisture Part-skim Mozzarella
9 oz Spinach, Frozen, Chopped
3/4 cup Artichoke Hearts Quartered
6 oz Chicken Breast
2 Garlic Cloves
4 Green Onions
Directions
Boil chicken in lightly salted water until no longer pink. Remove from water and shred (I let it cool a little while first).
Cook spinach according to package directions and squeeze in a kitchen towel to drain (again, this is easier if you let it cool a little bit).
Shred Parmesan and Mozzarella cheeses and mix with Yogurt and Light Mayonnaise. Finely chop green onions and garlic (I generally use a press) and add to cheese mixture.
Drain Artichoke hearts and roughly chop. You can use the entire can if you wish. I usually reserve a few for another meal.
Stir all ingredients together and transfer to an ungreased baking dish. Bake at 350 degrees for around 20 minutes or until bubbly and starting to brown on top.
We make this a meal by serving it with homemade pita chips or toasted bread, and fresh vegetables.
Making homemade pita chips from pita bread is a no-brainer! I don't even salt them. I just cut a pita round into eight pieces and then split them in half. I bake them at 400 degrees for about 10 minutes. Watch pretty close so they don't burn.
1 serving of Spinach, Artichoke, and Chicken dip = 1/4 of entire recipe with 1 pita round (16 chips); 455 calories.
Enjoy this recipe for Spinach, Artichoke, and Chicken Dip as part of a 1600 Calorie Meal Plan by making the following choices:
Breakfast-414 Calories
Banana
Skim Milk
Snack- 142 Calories
Wasa Multigrain Crisp
Cream Cheese
1/2 cup grapes
Lunch- 341 Calories
Snack- 160 Calories
10 Raw Almonds
1 Tbsp Dark Chocolate Chips
Dinner- 467 Calories
Spinach, Artichoke, and Chicken Dip
Pita Chips
Tomato Slices (I broiled mine)
Total Calories = 1524
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