SIDES: Warm, Spicy, Low-fat Spinach Dip

I love warm spinach dips, but they're typically very fattening.  The problem is most dips use heavy cheese or sour cream, which really up the ante on the fat-factor.  I made this dip for a family Super Bowl party and it was a hit.

Serving Size: 10-12

Ingredients:

• 1 package frozen, chopped spinach (typically 14-16 oz)
• 1-2 cloves garlic, chopped finely
• 1 tsp garlic powder
• 1 tsp cayenne or red chili powder
• 1 tsp pepper
• 1/4 tsp salt
• 4 oz low or non-fat cream cheese (1/2 a small tub)
• 1 cup non-fat yogurt 
• 1/2 cup shredded low or non-fat cheddar cheese 

Instructions

• Heat garlic and spinach in a medium deep pan over medium heat
• Let water cook out of cpinach
• Add in all spices and stir thoroughly
• Add in yogurt - cook until the yogurt's water content dries out a bit (3-5 minutes)
• Add in cream cheese and stir throughly
• Let mixture heat for another 3-4 minutes
• Add in shredded cheese and stir thoroughly as the cheese melts
• Let cool 
• Enjoy with pita chips or wheat thins!

DINNER: Spicy Thai Tofu with Red Bell Peppers and Spinach

I love Thai food, but all too often, I find it to be overly greasy.  I also don't care for all of the fried components, which I often feel add little to taste, but far too much to calorie count.  I came across a very useful basic recipe on Epicurious, but found it to be too bland (and mushy) for my taste.  I added my own spin by adding in additional ingredients, and of course, making it fat-conscious.  I served this with Thai spicy chicken curry (recipe to come) and brown rice  - enjoy:

Serving Size: 4-6

Ingredients:

• 3-4 tbsp extra virgin olive oil or canola oil
• 2 large red bell peppers, seeded and thinly sliced
• 3 tbsps finely chopped or minced fresh ginger
• 3 large garlic cloves, pressed or finely chopped
• 1 14-to 16-ounce package extra-firm tofu, drained well, cut into small cubes (I recommend you make four to five slices from the top and side to make nice sized cubes)
• Small bunch of green onions, thinly sliced on diagonal
• 3 tbsps soy sauce
• 1-2  tbsps fish sauce (available in the asian section of any grocery store)
• 2-3 tbsps Sriracha sauce (Thai sauce that comes in a clear bottle or squeeze bottle - people typically identify it by the Rooster on the label)
• 2-3 tbsps lime juice (fresh or bottled)
• 1-2 tsp sesame oil
• 1 6-ounce bag baby spinach leaves
• 1/3 cup chopped fresh basil or 2 tbsps of prepared basil concentrate (try "Herbs in a Tube" - available in the produce section of most grocery stores)
• 1/3 cup lightly salted roasted peanuts
• 2 tbsp peanut butter
• 2 tbsp corn starch 

Instructions:

• Heat oil in wok over high heat
• Add bell peppers, ginger, and garlic; sauté on medium heat for approximately 2-3 minutes
• Mix all sauces and oils (soy, fish, sesame oil, and Sriracha)
• Add tofu, green onions, and sauce mixture to the wok  - stir well and allow to heat for 3-4 minutes
• Add in peanut butter - ensure that it melts and get spread throughout
• Add spinach in three parts,  allow about 1 minute before each addition
• Mix in basil
• Allow ingredients to cook for at least another 15-20 minutes on moderate heat
• Add in cornstarch if mixture is too liquidy (mix first with a few tbsps of cold water prior to mixing in to wok)
• Mix in cornstarch, and allow mixture to cook for another 5 minutes
• Season with salt and pepper. 
• Sprinkle peanuts over finished dish

SIDES: Spinach Risotto with Brown Rice

Servings: 15-20 (Scale down according to the size of your party)

Ingredients:

• (2) 10-ounce packages of frozen, chopped spinach
• 3 cups brown rice
• 10 cups of water
• 1/3 cup Bragg's Liquid Aminos
• 3 cups onions, finely chopped
• 6 tbsp olive oil
• 8-10 mushrooms, finely chopped
• 1/2 cup parmesan cheese, grated
• 1/2 cup low-fat buttermilk

Instructions:

• Cook spinach over medium heat until the spinach is fairly drained - set aside
• Bring 4 cups of water and 1/3 cup of Bragg's to a boil and then allow to simmer
• While water is boiling, in a separate (large pot), saute onions in oil until softened (7-10 minutes)
• Stir in rice; make sure each grain is coated in oil
• Pour in 3/4 cup of broth and wait until the rice absorbs the broth, continue to pour in until 1/2 of the broth is left
• Add spinach and mushrooms
• Pour in the remaining broth and allow rice to simmer for another 20-25 minutes until all of the broth is absorbed
• Add in buttermilk and stir throughout rice