Healthy Recipe of the Month

The month is almost over, so thought I'd better get this in! This is one of our favorite side dishes.

No-Cook Colorful Bean Salad

1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 can firm lentils, rinsed and drained
1 bunch scallions, trimmed and chopped
2 Roma tomatoes, coarsely chopped
1/4 cup cilantro or parsley
2 TB olive oil
2 TB apple cider vinegar
Juice of freshly squeezed lime

Mix all ingredients together and chill for at least two hours.
Makes 8 x 1 cup servings.

Cal 340 Protein 12g Fat 3g Fiber 10g

Marching towards the end of the school year!

Hard to believe that the end of the school year is almost here already! Danny and Lindsay will finish up soon and be home in 3 weeks, McKenna will be done in about 1 1/2 months! We are all looking forward to warmer weather and lazier days (not that summer seems to slow down very much)! In the meantime, we'll just keep plugging along..

Easter

McKenna at the annual Egg Hunt downtownEaster dinner/egg hunt with friends McKenna at "Spring Forum" getting ready for the state pageant and meeting some new friendsMcKenna with Brittney Brown - Miss OT West Sound and Heidi Nicks - Miss EastsideMcKenna's dance team listening to the judge at "Team Dance" competitionLyrical number "Gone"McKenna and her "Little Sister" Hanna in the Moses Lake baseball opening day paradeMcKenna and Miss Moses Lake Susan HarrisonMcKenna and Miss Columbia Basin Brittney HenryMcKenna and Miss Eastside Heidi NicksTaking pictures for the state pageant program book

(Un)Healthy Recipe of last Month!

Jalapeno Popper Dip

I was going to put on a new recipe every month and already forgot March! So, to make up for that, here is this delicious, spicy, cheesy Jalapeno Popper Dip. It’s easy, tasty and highly addictive! It goes with toasted french bread, tortilla chips, crackers and raw vegies! This dip has a little kick, but if you like things a little more on the mild side, cut back on the jalapenos and chilies to suit your taste.

2 (8 ounce) packages cream cheese, softened

1 cup mayonnaise (I used 1/2 cup mayo 1/2 cup fat free sour cream)

1 (4 ounce) can chopped green chilis, drained

1 (4 ounce) can diced jalapeno peppers, drained

1/2 cup shredded Mexican style cheese

1/2 cup shredded mozzarella cheese

1 cup Panko bread crumbs

1/2 cup freshly grated parmesan cheese

1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.
2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.
3. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
4. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.
5. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.
6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

Note: If you are in a hurry, skip the Panko/Parmesan topping and microwave the cream cheese mixture until hot and bubbly.

Enjoy!