Hungry Girl's Turkey-rific Taco Bean Dip

Usually, dips are a waste of fat and calories and creamy goodness. I was pleasantly surprised when I found this dip recipe from Hungry Girl. It's a bean dip with ground turkey in it. With the ground turkey, this already fiber-full dip gets more lean protein added.


Turkey-rific Taco Bean Dip

PER SERVING (1/12th of recipe, about 1/2 cup): 131 calories, 2.5g fat, 453mg sodium, 16g carbs, 4g fiber, 2.5g sugars, 11g protein -- PointsPlus® value 3*

Get ready for some SERIOUS dunking -- this bean dip means business, people!

Ingredients:
10 oz. raw lean ground turkey
1 1/2 tsp. taco seasoning
2 cups diced plum tomatoes (about 4 tomatoes)
1 cup diced onion (about 1/2 large onion)
Two 16-oz. cans fat-free refried beans
Two 4-oz. cans diced green chiles
1/2 cup shredded reduced-fat Mexican-blend cheese
Serving suggestions: low-fat baked tortilla chips, sliced bell peppers

Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and sprinkle with taco seasoning. Cook and finely crumble until turkey is fully cooked, about 6 minutes. Drain any excess liquid and transfer turkey to the crock pot.

Evenly top turkey with tomatoes, onion, beans, and chiles.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.

Turn off crock pot and remove lid. Add cheese and stir well.

Serve with your guilt-free dippers of choice and enjoy!

MAKES 12 SERVINGS

Arugula and White Bean Spread

Check out this recipe for arugula and white bean spread, fromGlamour's Vitamin G blog.

Arugula and White Bean Spread

Ingredients:

3 cups arugula
2-4 garlic cloves
2-3 tablespoons of olive oil
2 tablespoons of lemon juice
1/2 teaspoon of salt
15 oz can white beans
1 medium tomato, diced

Preparation:

Mix first five ingredients in food processor. Add beans and pulse until beans are chunky, not pureed. Put in serving bowl and fold in tomato. Serve with whole wheat crackers, or pita bread--yum.

Hot Fiesta Dip

This recipe for Hot Fiesta Dip is from a Weight Watchers Weekly magazine. It's a great alternative to fatty sour cream based dips.

Hot Fiesta Dip
1 point per serving/10 (1/4 cup) servings
prep: 4 minutes
cook: 5 minutes

Sweet, crunchy corn adds texture and flavor to refrigerated salsa. Serve this dip with baked tortilla chips.

Ingredients

• 1 10 oz package frozen whole kernel corn
• 1 .5 cups refrigerated fresh salsa
• 3/4 cup (3 oz) Weight Watchers reduced fat shredded Mexican cheese
• 2 Tbsp chopped scallion

Directions

• Microwave frozen corn according to package directions. Drain.
• Combine corn and salsa in a microwave safe 9 inch pie plate. Cover with plastic wrap, vent.
• Microwave on high 2 minutes or until bubbly
• Sprinkle shredded cheese over corn mixture; cover and let stand 5 minutes or until cheese melts
• Top with chopped scallions
  

Monday Munchies: Ashley's Delish Dip

So I love making this dip-its sour cream and a whole bunch of spices. It goes perfectly with baby carrots or chips and really isn't too bad for you if you make it the smart way. I got bored one day and just started throwing this together until it tasted as spiced as I was craving.

Here is the very simple recipe:

2 tablespoons low fat sour cream

then you choose how you want it to taste; I would suggest:

• Garlic powder and onion flakes
• Emeril's southwest essence
• Chili powder, paprika, and cayenne pepper
• Taco seasoning

choose one of these options and spice your dip as much or as little as you like and enjoy. Very simple, but really yummy!

Guacamole-rich, delicious, and healthy

Multigrain tortilla chips and guacamole are a great afternoon snack that will give you just enough fiber and healthy fats without overwhelming your body. I found this guacamole recipe from Dr. Oz in his collection of "Love Them or Hate Them Recipes"

Guacamole

Chances are if you love the smell of cilantro, you will love the taste of guacamole – and vice versa.

Ingredients

3 ripe avocados

½ cup diced red onions

2 medium tomatoes, diced

Juice of 1 lime

1 small jalapeño, finely chopped

dash of hot sauce

¼ tsp salt

¼ tsp freshly ground pepper

1 cup chopped cilantro

Directions

Mash avocado, stir in the onions, tomatoes, lime, jalapeños and hot sauce. Add the salt pepper and cilantro and combine well.

Cover with plastic wrap directly on the guacamole to avoid discoloration and store for ½ hour before serving to give flavors time to develop fully.