Friday, May 22, 2015

Friday Five

Happy Friday, friends! It's been a busy week and I'm very excited for this 3-day weekend! I'm a little behind on my Friday Five posts, so this one includes some favorites from the last few weeks!  
1 | My best friend from highschool was in town for the Player's Championship a few weeks ago and it was so great seeing her! It always amazes me how we can pick right back up where we left off after not seeing each other for more than a year.

2 | I just finished The Girl On The Train, making it the 6th book I have read so far this year! A little dark and very Gone Girl - ish, it was a quick read that had me guessing until the last few pages. 

3 | Love this idea for a container salsa garden! I might have to try my hand at something similar for my itty-bitty patio. 

4 | My dad's birthday was two weeks ago, and I made a delicious (and lightened-up) blueberry cobbler based on a recipe from the Skinnytaste Cookbook for the celebration!

5 | This online shopping guide looks like a great, extensive resource for shopping for your home! 

What are your plans for Memorial Day weekend? I'll be playing kickball Sunday for a friend's birthday and trying to spend as much time as possible outside with friends and family! 


Wednesday, May 6, 2015

Skinny Spinach-Artichoke Dip

Sunday night dinner at my parents' house is almost a weekly occurrence, and I usually bring something over so mom doesn't have to do all of the heavy lifting. Spinach-Artichoke dip is always a crowd favorite, but not the healthiest appetizer known to mankind, so a few weeks ago I decided to put a 'skinny' spin on this classic and it got rave reviews from the fam. They didn't even know it had been adapted until I told them!

Skinny Spinach-Artichoke Dip 

2 c         Fresh Spinach, julienned (I've used a baby kale/spinach blend and it worked well)

1 t          Olive Oil
1/2 t      Minced garlic
2 cans   Artichoke Hearts
1 1/4 c  Plain 0% Greek Yogurt (I've had the best results with the Fage brand)
1 1/4 c  Powdered Parmesan Cheese
3/4       Shredded Parmesan Cheese
1 T        Garlic Powder

1 | Pre-heat oven to 350°

2 | In a medium sized pan, lightly saute the spinach with minced garlic in olive oil until slightly wilted. Remove from pan and set on paper towels to cool and remove excess moisture

3 | While the spinach is cooking, drain and chop the artichoke hearts

4 | In a large bowl (or your baking dish), combine chopped artichoke hearts, cooled spinach, greek yogurt, both parmesan cheeses, and garlic powder

5 | Bake in a medium casserole for 25 minutes, if desired, broil on low to brown the top

6 | Serve warm with tortilla chips or sliced vegetables (bell peppers, celery and carrots are great!) 


Friday, May 1, 2015

Friday Five

TGIF, friends! It's been a long week & I'm definitely ready for the weekend. Here are a few of  my favorite things from the past two weeks! 
1 | All politics aside, this is an amazing look inside The White House Gardens, Kitchen & Michelle Obama's china selection!

2 | I've never been a crunchy peanut butter girl, but I just discovered Trader Joe's Crunchy PB with Flax & Chia seeds, and it may make me a convert! I've eaten it on just about everything in arms reach over the past two weeks.

3 | Loving these sandals from J.Crew Factory. I usually live in my Jack Rogers all summer so these would be great to switch things up a little.

4 | This nugget of advice from Joy Wilson (& beautiful print) is a really great reminder. Keep not settling.

5 | Homemade apple chips? Yes please.

Have a great weekend, friends! I'll be back next week with a new recipe to share so stop back by.