Happy Monday! Sorry I’m getting this post up a little late. My Sunday was on the non-productive side. Lots on laying around and watching TV. It was a great way to end the weekend because I feel so well rested and excited about my week.
Since it’s Monday, let’s start off with a healthified recipe. I always try to eat healthy but it always seems to be easier to do in the beginning of the week. The March Issue of EveryDay Rachael Ray has several skinny recipes! I came across her recipe for Skinny Spinach & Artichoke Dip and I was very intrigued to try it. Instead of mayo, the recipe calls for Greek yogurt, which is now becoming a very popular healthy substitute. The thing that made me go “hhmmmm” with Rachael’s recipe was adding pureed edamame. I sampled the dip before stuffing it into pasta shells and the edamame adds a creamy texture. Not to mention tons of protein!
If you just want to try the skinny dip, it can be baked for 15 minutes in a baking dish with the oven set to 350 degrees. I decided to take a step further and use the dip as a filling for stuffed shells. It was amazing as a filling and was a healthy alternative to the usual stuffed shells filling.
I hope all of you have a great week! Give this recipe try as a healthy alternative to the everyday classic!
Ingredients
- 1 cup shelled edamame
- 1 tablespoon Extra Virgin Olive Oil
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 10 ounce package thawed frozen chopped spinach, squeezed dry
- 1 9 ounce package thawed frozen chopped artichoke hearts
- 1 1/4 cups plain nonfat Greek yogurt
- 2 tablespoons fresh lemon juice
- 1/2 cup shredded parmesan
- Salt and pepper
- 12 oz jumbo shells
- 1 tbsp extra virgin olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1/4 cup your favorite white wine
- 28 oz can crushed tomatoes
- 28 oz can diced tomatoes
- 1 tbsp brown sugar
- 1/4 tsp red pepper flakes
- Salt & Pepper
Instructions
- 1. Set the oven to 350 degrees. In a food processor or blender, puree the edamame. Transfer to a large bowl and set aside.
- 2. In a large nonstick skillet set at medium heat, pour the extra virgin olive oil and add onion & garlic. Cook for 3 minutes. Add the spinach and artichoke hearts; cook & stir for 5 minutes. Remove from the heat - add in the yogurt and lemon juice.
- 3. Add half of the spinach mixture to a blender or food processor and puree until smooth. Fold into the remaining spinach along with the edamame, cheese, salt and pepper in a large bowl. Set aside.
- 4. Cook pasta shells according to package directions. Drain and spread jumbo shells on 2 baking sheets. Let them cool before stuffing.
- 5. For the pasta sauce - Add oil to a heated pan. Saute onions and garlic until onions are translucent. Deglaze with white wine; cook until wine has evaporated. Add both cans of tomatoes, brown sugar and red pepper flakes. Bring to boil and lower to simmer for 10 minutes. Taste and season with salt & pepper.
- 6. Spray a large baking dish with cooking spray. Cover the bottom of the dish with tomato sauce. Start to stuff the shells with the dip and line them up in the baking dish. When the dish is full, drizzle pasta sauce over the shells. Cover with foil and bake for 35 minutes.
Dip recipe was inspired by Rachael Ray
