Skinny Sweet Potato Skins

I've recently become a huge fan of Pinterest (and all other things that distract me from working on my dissertation--ha, funny, but also not funny).  While browsing food for inspiration, I came across these Healthy Sweet Potato Skins thanks to Pinch of Yum and just HAD to try them.  I love potatoes and this is a way to try a classic taste in a healthy way.  Feel free to serve these as a meal themselves (and even top with turkey bacon) or as a side dish paired with chicken or fish.  They would also make a great party appetizer.


Ingredients:
3 Sweet Potatoes
1 Tbsp. Extra-Virgin Olive Oil, plus more to spread on cooked skins
2 Tbsp. Minced Onion
1 Bag (6 oz) Baby Spinach, Fresh (rinsed and dried)
1/4 Cup (2 oz.) Light or Non-Fat Sour Cream
1/4 Cup (2 oz.) Light or Non-Fat Cream Cheese (I used whipped)
1 Cup Chickpeas/Garbanzo Beans
1/4 Shredded Mozzarella Cheese or Mexi-blend (Light or Non-fat)
Sea Salt and Black Pepper, to taste

Directions:
1.  Preheat oven to 350 degrees.  Stab (not to sound too violent) each potato multiple times with a fork.  Wrap each potato in foil.  Bake at 350 for 45-60 minutes, or until they are tender.
2.  Cut potatoes in half and let cool for 5-10 minutes.  Meanwhile, heat olive oil and onion over medium-high heat for 2-3 minutes.  Add in spinach and heat for an additional 2-3 minutes, or until spinach is cooked and starts to look wilted.  Remove from heat and set aside.

3.  Scoop out most of the sweet potato "meat" from the potato (leave a thin layer left).  Mix sweet potato "meat" with the sour cream and cream cheese until well-combined and mashed.  Add in the chickpeas, spinach, and sea salt and pepper (optional) (Also, watch out for baby hands, see photo at right).
4.  Spread a little bit of olive oil on the skins of the potatoes and Bake for another 5 minutes.  Remove from oven and fill each potato skin with the sweet potato mixture.  Top with Mozzarella cheese.

5.  Bake again for 10-15 minutes, or until cheese is melted and filling is heated.


Enjoy!

Spinach & Artichoke Dip

This spinach and artichoke dip was inspired by my desire to replicate Panera Bread's Turkey Artichoke Panini.  In doing so, I could have purchased an artichoke spread in the store, or I could make my own.  Soo...here we have an awesome Spinach and Artichoke dip.  It's easy to make, totally delicious, and made as healthy as you can get it.  It's also really versatile.  It makes for a great game day snack served with fresh vegetables, pita chips, bread pieces, or tortilla chips.  You can also serve it as a sauce over cooked pasta, or as a spread for sandwiches, like my Turkey Artichoke Panini.

Ingredients:
1 Jar (6-8 oz) Marinated Artichoke Hearts, Drained and Chopped
1/2 (10-15 oz) Bag (or Box) Frozen Chopped Spinach, Thawed and Drained
1 (8 oz) Package Light or Non-fat Cream Cheese
1/2 Cup Grated Italian Blend Cheese (Romano/Parmesan/Asiago/Provolone)
1/2 Cup Light or Non-Fat Sour Cream
2 tsp. Minced Onion
2 tsp. Garlic Powder

Directions:
1.  Spray crockpot with nonstick cooking spray.  Combine all ingredients into crockpot.
2.  Turn to low and heat for 30-60 minutes, or until hot.

Serve and Enjoy!