Basic Artichoke Dip with "Options"

Mix:
One Jar or Can artichoke hearts, drained and chopped up (reserve liquid)
1/2 pkg cream cheese, (I use fat-free or low-fat) room temperature
1 clove of garlic (mashed)
1/3 cup plain nonfat/ low-fat yogurt or sour cream
1/4 cup thinly sliced green onions or fresh chives (green part too)
1 t Italian herb seasoning (or some thyme, basil, etc.)
1/2 t teaspoon salt (kosher if you have it)
1/2 cup of parmesan

Optional-
*can of crabmeat -drained
*green chili pepper or tabasco
*handful of fresh spinach - chopped very small w/o stems
*use reserved liquid from artichokes if you need it to make it creamier.

Cook for about 25-30 minutes in a covered casserole at 350.
Serve with crispy whole wheat pita chips (YUM)

Oatmeal Apple Crisp

OATMEAL APPLE CRISP

3-4 c. apples, chopped
3 tbsp. flour
1 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 c. brown sugar
1 c. oatmeal
1 1/2 c. flour
1/2 c. butter

Combine apples, white sugar, 3 tablespoons of flour, cinnamon and nutmeg. Blend well and place in 9"x13" greased baking dish. Combine brown sugar, oatmeal and 1 1/2 cups flour. Into this mixture, cut butter and mix until it becomes crumbly. Spread over the apples. Bake at 375 degrees for about 40 minutes or until apples are tender. Serve hot or cool with cream or ice cream.

Sweet Potato Chipolte Soup

A Soup we are having for Thanksgiving - has a little zip to it!!

Ingredients
1 tablespoon olive oil
1 white onion, chopped
2 tablespoons packed brown sugar
4-5 garlic cloves, minced
1 1/2 teaspoons minced and peeled fresh ginger
1 chipotle en adobo, chopped
3 sweet potatoes (about 2 pounds), chopped
6 cups chicken broth (or veg. broth) ( I use low sodium - why not?)
3/4 cup dry white wine
pinch of salt
1/4 tsp black pepper (from a pepper mill if you have one)
1- 8 oz can evaporated milk (non or lowfat)
2 teaspoons grated lime zest
2 teaspoons fresh lime juice


HOW TO:
Heat the oil in a large stock pot over medium high heat. Add the onion and cook, stirring frequently, until tender. Add the sugar, garlic, ginger, and chipotle pepper; cook for about 2 minutes.

Stir in peeled and chopped sweet potatoes, broth, wine, salt, and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally , until fork-tender, about 25 minutes.

Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture to a food processor or blender and puree (I use a hand held mixer right in the pot).

Return soup to pot. Stir in evaporated milk and return to a simmer. Remove from heat and stir in the lime zest and juice. (I also like to put this in my crockpot- keeps the milk from getting weird while heating.)

Easy to freeze in 1 serving containers...makes a great lunch to go if you have access to a microwave.