Greek Hummus Dip

Craving a mid-day snack? Hungry after work?  Need a quick, impressive appetizer to serve guests?

Don’t worry.  I got your back.  You’re welcome.


Dips are dangerous.  For example, Cheesecake Factory’s spinach and artichoke dip has over 2,000 calories and 54 grams of fat!  No thank you.  I’ll take my appetizers, hold the congestive heart failure.  But this dip won’t leave you feeling greasy and bloated.  It’s my favorite to bring to a party because it’s so easy and so beautiful.  Coincidentally, it’s also my favorite so I usually eat an embarrassing amount in front of people I’m supposed to impress. Whatever. Judge me.


Truly, that is it.  Sometimes I outline the plate with alternating cucumbers and red peppers for a fancy (and festive for the holidays) extra decorative flair! Enjoy!


Greek Hummus Dip
Recipe type: Appetizer
Cuisine: Greek
Prep time: 
Total time: 
Serves: 8
A quick but impressive dish to take to any social gathering… Or to hoard at home! Trust me, you'll want to! Serve with pita chips and/ or crudités.
  • ½ container of hummus
  • 1 medium tomato, seeded and chopped
  • 1 red pepper, seeded and chopped
  • 1 small cucumber, seeded and chopped
  • 10-15 pitted kalamata (or black) olives, diced
  • ¼ cup reduced fat feta cheese
  • Fresh cracked pepper to taste
  • Fresh basil or mint to garnish (optional)
  1. Spread hummus in an even layer on a plate or serving tray
  2. Lay ingredients starting with cucumber, then tomatoes and pepper, then olives and feta
  3. Garnish with fresh herbs and serve with pita and veggies!
Nutrition Information
Serving size: ¼ cup Calories: 96 Fat: 6.4g Saturated fat: 1.3g Trans fat: 0g Carbohydrates: 8g Sugar: 3g Sodium: 244mg Fiber: 2g Protein: 3g

Watermelon Feta Salad

Hey guys!

I was so excited for school to get out so that I could spend copious hours slaving away in the kitchen and sharing my wonderful adventures with you all everyday.  Needless to say, that hasn’t quite been happening.  Due to summer classes and lazy weekends at the pool, I haven’t been posting nearly as much as I want to…

So. I’m going to keep this short and sweet and to the point.  Which is perfect because that’s exactly how this recipe is!

Take this unique summer salad/ side to any picnic and you’re sure to please everyone! Sweet, salty, flavorful, and EASY, this dish can be made the night before or right on the spot.


No cooking required and look how beautifully it fits into my 4th of July feast!!

Watermelon Feta Salad
Recipe type: Side
Cuisine: American
Prep time: 
Total time: 
Serves: 6
A light summer salad that is a perfect side at any cookout!
  • ½ large watermelon
  • ½ cup crumbled feta cheese (reduced fat used for nutrition facts)
  • 15-20 fresh mint leaves
  1. Chop watermelon into ¾" cubes.
  2. Stack mint leaves, roll into a tight bundle, and slice into very thin strips. Separate strips and add to bowl.
  3. Crumble feta into bowl and mix all ingredients.
  4. Enjoy chilled!
Nutrition Information
Serving size: ¾ cup Calories: 65 Fat: 1.2g Saturated fat: .7g Trans fat: 0g Carbohydrates: 11.4g Sugar: 10 Sodium: 132mg Fiber: 3.4g Protein: 4g Cholesterol: 3.3mg


Sweet Potato Chips

I’m not usually one to fall for “miracle” recipes or foods or face creams or anything that claims to be the best thing since since sliced bread. But. But. BUT. I’ve been seeing one of these too-good-to-be-true-type recipes on social media and I just couldn’t resist. Sweet potato fries are my secret guilty pleasure. I rarely crave junk food but I love the salty sweet combo of sweet potatoes. So when I saw that people were making sweet potato chips in the microwave…. You know I had to check it out.

Believe you me, I was as skeptical as they come when I started out on this microwave journey to hopeful chip heaven. So skeptical, in fact, that I had a baked sweet potato already made in the near certain case that the “chips” turned into soggy wet disks of mush. Imagine my surprise when I pulled these bad boys out of the micro only to let them cool a bit and take a CRUNCHY bite. I’m talking serious crunch. Not like “yeah ok they’re not chips but they’re sweet potatoes so I guess they taste alright…” No. These were the kind of crunchy were you chew with your mouth open just to hear that satisfying snap. Now, I will say I’ve made them again since then and had ever so slightly variable results, with some turning out a little less crunchy and more chewy. While the process may not be an exact science with perfectly consistent results, these are worth every bit of the 7 minutes it will take to get that satisfying but totally guilt-free crunchy snack.

The key to getting these nice and crunchy is definitely getting the thinnest possible slices. Unfortunately, that means that unless you’re an expert with a knife, using a mandolin is the only way to get the thinnest and most even pieces. The good news is, using a mandolin means you can get this job done in about 15 seconds! Just please, please, please watch your fingers…. I’ve had many a mandolin accident and it’s NOT a good time.


Once your potato is sliced into extra thin rounds, toss with a little olive oil (or Pam- I’ve tried both with identical results) and seasoning them for flavor. I’ve only done salt and pepper but play around! Next time I plan on trying some cumin and chili powder for a little heat. Line the microwave tray with parchment paper and distribute the potatoes in a single layer, you may have to do half a time. Then set the microwave for 3 minutes and don’t. go. anywhere. Surprisingly, these will burn if you don’t watch. My signal is when the smallest chip just barelyyyy starts to burn, the rest should be close to done. The time varies a lot and I’ve had a batch in for as long as 7 minutes before- just add time as you go and watch very carefully.

It doesn't have to be perfect, just make sure it covers your micro tray.

It doesn’t have to be perfect, just make sure it covers your micro tray.

Single layer. No crowding.

Single layer. No crowding.




I have started pairing these with just about everything….

I have started pairing these with just about everything….

These are best about a minute after they come out of the microwave and do not keep well or stay crispy in the fridge. Not that that’ll be an issue- trust me, you’ll eat the whole batch! But that’s ok, because they’re totally guilt-free!


Sweet Potato Chips
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 1
Sweet, salty, crunchy, and EASY! Microwavable chips are about to change your life.
  • 1 medium sweet potato
  • 1 tsp olive oil (or a healthy amount of Pam)
  • ½ tsp salt
  • ½ tsp pepper
  • Any additional desired spices
  1. Using a mandoline, slice the potato into the thinnest rounds possible.
  2. Toss potato slices with oil and seasonings, thoroughly coating every piece.
  3. Cut a piece of parchment paper to fit the rotating tray of a microwave and arrange slices in a single layer.
  4. Microwave on high for 3-6 minutes, making sure the chips are cooked until they are just about to burn, but do not become scorched. Watch carefully.
  5. Remove to a plate or baking rack to cool and eat immediately!
Nutrition Information
Serving size: 1 Calories: 140 Fat: 4.5g Saturated fat: .5g Carbohydrates: 27g Sugar: 6g Fiber: 4g Protein: 2g


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