Homemade Salsa Fresca

I love this recipe because I love to “dip” weather it be tortillas, veggies, or crackers and this dip has so many healthy ingredients.¬† Salsa is my favorite dipping companion! ūüôā

INGREDIENTS   2 cups chopped ripe tomatoes, 1 cup chopped Vidalia onions,   1 cup chopped green Bell pepper , 2 tablespoons  fresh lime juice,   1 jalapeno, finely diced   1 teaspoon salt, Chopped  fresh cilantro for garnish.

PREPARATION 1. Combine the tomatoes, onion, pepper, lime  juice, jalapeno and salt in a big bowl and stir to combine.

2. Leave out at room temperature for 1 hour or place in the refrigerator for  about 8 hours. Be sure to bring it up to room temperature before eating.

3. Spoon off any excess liquid, gently mix in the cilantro and taste to see  if it needs any more salt.

Granola “Cupcakes”

Although these are not “bars” per say, making the recipe in a cupcake wrapper, makes the recipe that much easier and cleaner.¬† And I like clean & easy.¬†

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  • 3 cups quick-cooking oats
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tablespoons butter, melted
  • 1 cup flaked coconut
  • 1 cup sliced almonds
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup sweetened dried cranberries


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
  2. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Fill cupcake liners 2/3 full.
  3. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

Southwestern Bean Dip

Southwestern Layered Bean Dip Recipe

Superbowl Sunday is just around the corner and most of the snacks such as chips, wings, pizza, etc are high in fat and calories.  Here is a delicious dip recipe that has some healthier alternatives such as avocado, black beans, and veggies.


  • 1 16-ounce can nonfat refried beans, preferably ‚Äúspicy‚ÄĚ
  • 1 15-ounce can black beans, rinsed
  • 4 scallions, sliced
  • 1/2 cup prepared salsa
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup pickled jalape√Īo slices, chopped
  • 1 cup shredded Monterey Jack, or Cheddar cheese
  • 1/2 cup reduced-fat sour cream
  • 1 1/2 cups chopped romaine lettuce
  • 1 medium tomato, chopped
  • 1 medium avocado, chopped
  • 1/4 cup canned sliced black olives, (optional)


  • Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalape√Īos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
  • Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
  • Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives

Nutrition Facts:

Per serving: 146 calories; 7 g fat ; 12 mg cholesterol; 15 g carbohydrates; 7 g protein; 5 g fiber; 288 mg sodium; 164 mg potassium.

Homemade Tabouli

Tabouli is a delicious, guilt-free snack that is perfect for dipping your favorite veggies, crackers, and breads.  I stumbles across this yummy recipe and had to share.

4 c. cooked barley
1/4 c. virgin olive oil
3 tbsp. fresh lemon juice
2 cloves finely minced garlic
1 c. coarsely chopped mint leaves
1/2 c. chopped fresh dill
2 c. seeded and diced plum tomatoes
2 c. seeded and diced cucumber
1/2 c. thinly sliced scallions
Salt and black pepper to taste
Fresh mint or dill sprigs for garnish
Toss cooked barley (be sure not to over cook) in a large bowl with the olive oil, lemon juice and garlic. Add the chopped mint and dill. Toss in tomatoes, cucumbers and scallions. Season with salt and pepper.Toss gently but thoroughly. Let rest for 1 hour so the flavors can blend. Garnish with sprigs of mint or dill before serving.Serves 12.

(Source: Cooks.com)