Follow up - Dip recipe - found a good one!
Was a hit with the work peeps. and they didn't know it was healthy!
Hot Ricotta Dip
1 32oz container part skim ricotta
1/2 cup + 1 TBSP grated parmesan
2 tsps fresh thyme leaves
1/4 cup fresh flat parsley, chopped
1/4 tsp crushed red pepper flakes
1 TSBP olive oil
pico de gallo
mix ricotta, 1/2 c parm, thyme, parsley & red pepper flakes. place in broil-proof pan. top with 1 TBSP parm + drizzle olive oil. Broil on high until browning on top. remove and top with pico de gallo. serves 20.
75 cal, 5 gm fat, 5 gm protein per serving!!!
Surgery Date: January 14, 2013
HW: 273 | SW: 250.9. | CW: 209.3 | GW: 150
Yum! Minus the pico de gallo, that sounds almost exactly like the filling I use for zucchini lasagna. I looooove good ricotta. Thank you for sharing--I'll have to try it as a veggie dip.
Long-term post-ops with regain struggles, click here to see some steps for getting back on track (without the 5-day pouch fad or liquid diet): http://www.obesityhelp.com/member/bananafish711/blog/2013/04/05/don-t-panic--believe-and-you-will-succeed-/
Always cooking at www.neensnotes.com!
Need a pick-me-up? Read this: http://www.lettersofnote.com/2009/10/it-will-be-sunny-one-day.html
