After feasting on carb- and sugar-filled foods during the holidays, take time to reset your nutrition palate and take control of your eating habits. The easiest way to accomplish this? Start with easy-to-make, yet appetizing, snacks that will leave your taste buds satisfied.
JALAPEÑO CHEESE DIP
• 1 8-ounce low fat cream cheese (or neufchâtel or Greek yogurt cream cheese), softened
• 1 medium jalapeño, seeded and diced
• 4 tablespoons finely chopped cilantro
• 6 tablespoons water
• salt & pepper, to taste
1 In a food processor, combine cream cheese with jalapeño and cilantro. Mix until the mixture is creamy.
2 Slowly add 2 tablespoons of water at a time until it reaches the desired consistency.
3 Season with salt and pepper. Chill in the refrigerator for 30 minutes before serving.
4 Serve with veggies, tortilla chips, or bread slices.
• 20 mini phyllo shells (found in frozen dessert section at grocery stores)
• 2 large potatoes, boiled, peeled and chopped
• 1 medium onion, thinly sliced
• 1/4 cup frozen peas
• 2 garlic cloves, minced
• 2 teaspoons ginger, grated
• 1 tablespoon canola oil or any neutral oil
• 2 teaspoons curry powder
• 1/4 teaspoon chili powder, optional
• 3 tablespoons chopped cilantro
• 2 tablespoons lemon juice
• salt, to taste
1 In a skillet, heat oil over medium heat. Sauté onion for 3 minutes; add garlic and ginger. Sauté them together until onion is translucent.
2 Add potatoes to the skillet; gently mash.
3 Season with salt, curry powder, and chili powder. Cook for 3 minutes.
4 Add frozen peas and cilantro to the skillet, cook for additional 3 minutes. Remove from the heat, and add lemon juice.
5 Taste and season as needed. Place mixture aside.
6 Preheat oven to 350 degrees F. Remove shells from packaging, and bake empty shells on a baking tray for 5 minutes (or follow instructions on packaging).
7 Remove from oven. When cool enough to handle, fill shells with about 1 tablespoon potato fillings. Serve hot.