Dinner Recipes!

Hot Spinach Artichoke Dip
1 Tbs I Cant Believe its not Butter Light
1 cup chopped onion
2 medium garlic cloves, minced
10 ox, chopped frozen spinach, thawed, drained, and squeezed dry
14 oz canned artichoke hearts (no oil), coarsely chopped
8 oz reduced fat sour cream
1 tsp hot pepper sauce
¼ tsp black pepper
cooking spray
8 wedges Laughing Cow Light Creamy Swiss Cheese
½ cup shredded parmesan

1. Preheat oven to 350
2. Melt butter in a large skillet
3. Add onions and garlic, saute until tender
4. Add in spinach and artichokes, sauté 2 minutes
5. Add in Sour cream, swiss cheese, ¼ cup of parmesan cheese, and spices
6. Spray a 11x7 casserole dish with cooking spray and pour in dip.
7. Top with rest of parmesan cheese and bake for 20 minutes
62 calories, 3g fat, 4g carbs, 4 g protein, 1g DF, 1 WW pt

Sesame Ginger Asparagus
1 tsp ginger root, freshly grated
2 tsp toasted sesame oil
1 tsp soy sauce
1 lb asparagus, trimmed

1. Heat broiler
2. Combine ginger, oil, and soy sauce in a small bowl
3. On a sheet pan, coat asparagus with ginger mixture. 4. Broil asparagus until tips begin to brown, about 5-8 minutes.
48 calories, 2g fat, 5g carbs, 3g protein, 2g DF, 1 WW pt

Korean Flank Steak with Watercress Salad
1 ¼ lbs raw lean flank steak
4 medium garlic cloves, chopped
2 tbs ginger root, chopped
¼ cup vinegar
2 tbs soy sauce
¼ tsp red pepper flakes
1 tbs sesame oil
2 bunches watercress, cleaned and trimmed
2 medium scallions, sliced
1 medium carrot, grated

1. Put flank steak in a shallow glass or ceramic dish
2. To make marinade, combine garlic through to sesame oil in a blender and blend until smooth
3. Pour half the marinade over the flank steak and turn to coat both sides. Cover and refrigerate for at least 30 minutes, up to 24 hours. Refrigerate remaining marinade as well
4. Prepare coals for grill (or grill pan on stove)
5. Grill flank steak for 5-7 minutes on each side for medium rare. Set on a cutting board to rest while you make the salad.
6. Put remaining marinade into a small saucepan and add 3tbs water. Bring to a simmer over very low heat and cook for 3-4 minutes
7. In a large bowl, toss watercress, scallions, and carrot with warm marinade8. Slice flank steak into thin strips. Pour any juice from meat over salad and toss it in. Serve flank steak along side of salad.
271 calories, 14g fat, 5g carbs, 30g protein, 1 g DF, 6 WW pts