Thank you to our Nutrition Education Coordinator Laurie Waskovich, RD, for representing MFHS on PA Live this afternoon! If you missed it, we’ll post the video here as soon as it is up. In the meantime, why not make one of her delicious recipes for your New Year’s celebrations?
 
Recipe 1 – Humus
Prep time: 15 minutes
Ingredients:
1 can garbanzo beans, half the liquid reserved
2 tablespoons lemon juice
2 tablespoons tahini (or extra olive oil if not available)
2 cloves garlic, chopped
1/2 teaspoon salt
2 tablespoons olive oil
½ tsp Cumin
Directions:
In a blender, chop the garlic. (or use pre-minced garlic)
Pour garbanzo beans into blender.
Place lemon juice, tahini, olive oil, chopped garlic and salt in blender. Blend until creamy and well mixed.
Add reserve liquid until you get desired consistency.  (usually about ¼ cup)
 
Recipe 2 – Skinny Greek Yogurt Spinach and Artichoke Dip
PREP TIME
15 mins
COOK TIME
10 mins
TOTAL TIME
25 mins
INGREDIENTS:
2 tablespoons olive oil
1 5 oz. bag of fresh spinach (or 1 cup frozen spinach)
1 cup finely chopped sweet onion
1 cup finely chopped red pepper
1 large or 2 medium garlic cloves, peeled and minced
1 cup 0% plain Greek yogurt
1/2 cup artichoke hearts packed in oil, chopped
2/3 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
1 tablespoon lemon juice
INSTRUCTIONS
Add olive oil to a medium pan and heat over medium heat. Add spinach, onion, red pepper, and garlic, and cook until the onion is translucent and soft (about 5-10 minutes), and all the water/liquid is cooked off. Set aside to cool completely.
Once the vegetable mixture is completely cooled, add it to a large mixing bowl with the greek yogurt, artichoke, salt, onion and garlic powder, pepper and lemon juice. Mix completely and taste to adjust any spices as you’d like.
Store in an airtight container in the fridge for up to five days. Stir again before serving with crackers or fresh vegetables.