6 Healthier New Years Recipes

Pear Pecan Crostini

Healthier New Years recipes, yes it’s true! New Years Eve has snuck up on me this year, and I am still not sure of my New Years plans yet I typically make a really nice dinner at home with some wine and/or champagne, a great appetizer, entree and nice dessert. I have been working on some healthier New Years recipes this year as you’ll see below my developed recipes for SC Johnson,  Fitness Republic, Momspark and of course, Ingredients, Inc. starting with my Pear Pecan Crostini Recipe from Ingredients, Inc. Here are some of my top healthy lifestyle tips that I am going to try to stick to in 2016:

  1. Do not skip breakfast!
  2. Drink more water.
  3. Eat more color: more vegetables and fruits everyday in orange, green, yellow, purple, red and white
  4. Do more yoga
  5. Live in the moment and be more mindful.
  6. State gratitude: Write down or say to myself three things I am grateful for every day.
  7. Exercise including cardio and weight training
  8. Read more
  9. Step out of my comfort zone more often
  10. Keep on traveling

Leave a comment below and let me know what’s on your list?

Champagne Punch

Champagne Punch via Fitness Republic

New Years Good Luck Soup

New Years Good Luck Soup via momspark

New Years Lucky Dip

New Years Lucky Dip via Fitness Republic

Kale-and-Bacon-Dip

Warm Kale and Bacon Dip via Ingredients, Inc.

Balsamic Glazed Collard Greens

Balsamic Glazed Collard Greens via SC Johnson

Super Bowl Sandwiches: Club Sandwich Recipe & Cookbook Giveaway

Super Bowl Sunday is almost upon us, and so many people have been calling me to purchase my cookbook, “400 Best Sandwiches: From Classics & Burgers to Wraps & Condiments”. (Honestly, I am just looking forward to the commercials and seeing Madonna). Anyway, a friend told me the other day that she is making something really simple: my  Club Sandwich recipe. In honor of Super Bowl 46, I thought I could give away one copy of my latest book filled with 400 Sandwich Recipes. Here are a few more selections from the book.

Ice Cream Sandwich

Lunchbox Sushi

Pear Pecan and Gorgonzola Crostini

To enter, see below. You can leave additional comments for each step. I will draw the winner on Super Bowl Sunday, February 5th at 8 p.m CST. Good luck!

1. Leave a comment below telling me who you are routing for or what you’re making for Super Bowl Sunday.

2. Like Ingredients, Inc on Facebook.

2. Follow me on twitter.

3. Follow me on Pinterest

4. Tweet the following: I just entered @alisonlewis cookbook giveaway for #400BestSandwiches

Recipe excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

25 Minute Appetizer: Buffalo Chicken Dip

When I was thinking of recipe ideas for my upcoming Super Bowl television cooking segment (this Friday on NBC “Daytime Alabama”), I asked a close friend and assistant, Nancy, what she likes to serve for her Super Bowl parties (she is one of the best cooks I know). She told me about her favorite Buffalo Chicken Dip which she says is a must. I was reluctant at first (although my kids are huge fans of buffalo wings) because when I judged a cooking contest last year, I saw over 800 recipes for buffalo wing dips. She later convinced me to let her make it for me, and oh my, was she right! The night after I taped the television segment, I had a party with several couples and their children. Everyone went absolutely nuts over the dip, and they were begging for more. Nancy told me to be sure to use “Franks RedHot Sauce”, but any hot sauce will work. I also used rotisserie chicken to make things a lot easier and reduced-fat cream cheese to lighten it up a bit. Enjoy this for the Super Bowl this year or anytime you need a simple and sure to please appetizer.

Super Bowl Sunday: 4 Ingredient Appetizer: Tomato-Goat Cheese Rounds

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Super Bowl Sunday is right around the corner, and my boys are so excited about the Steelers being in it this year. My youngest son, Zachary, loves the Steelers and got to see them play earlier this year in Nashville against the Titans. I have started to compile my menu, and these Tomato-Goat Cheese Rounds will definitely be on the list. This recipe was featured on a television segment last year, and the station loved them. The producer of the show told me, “These are simple, pretty, and everyone will think you were in the kitchen for hours.” I used Belle Chevre Goat Cheese, one of my all time favorites. If you can’t find it, Boursin works great too.

Light and Scrumptious Spinach Artichoke Dip

Spinach-Artichoke Dip from Real Simple

Whether it’s a huge football game like tonight’s National Championship game, the Super Bowl, weekend entertaining or just for the fun of it, I love to make a hot Spinach-Artichoke Dip. Probably because my kids love to eat it! This is a lightened version that works great with light cheese, low-fat sour cream and reduced-fat mayonnaise. Processing it in the food processor contributes to its awesome texture. So, if you’re watching your weight right now and trying to keep your New Year’s resolutions, you can still enjoy this hot dip.

 

Low-Fat Spinach Artichoke Dip

Prep: 10 minutes

Cook: 35 minutes

Yield: 12 servings

Ingredients

1 teaspoon olive oil

1 medium onion, finely chopped (about 1 1/2 cups)

2 cloves garlic

1 (14-ounce) can quartered artichoke hearts, drained

1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out

1/2 cup reduced-fat sour cream

2 tablespoons reduced-fat mayonnaise

1/2 cup (about 4 ounces) reduced-fat cream cheese

1/2 cup shredded 2% milk cheddar cheese

1/4 cup shredded Swiss cheese

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

Pita wedges or crudites, for serving

Directions

1. Preheat oven to 350F.

2. Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.

3. In the bowl of a food processor combine the artichoke hearts, spinach and next 7 ingredients. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.