Pistachio Fruit Dip

This pistachio fruit dip is so delicious and easy to make! Perfect for parties or a healthy snack and made with low fat ingredients!

Ingredients:

2 boxes Pistachio Sugar-Free Instant Pudding

2 cups low fat or skim milk

2 teaspoons vanilla extract

1 8 oz. container fat free cool whip

Directions:

1. Blend pudding, milk, and extract together.

2.  Fold mixture into cool whip and refrigerate for at least 30 min.

3. Serve with your favorite fruit!

Seafood & Veggie Stir Fry

My sister in law's grandma recently suggested Jasmine Rice, which is a thai rice and I love stir fry so I decided to pair them! With thanks to my sister and no thanks to my boyfriend, I had fresh peeled and deveined shrimp to use too (It is a long story!)  This recipe is actually pretty healthy and very filling-Enjoy!

Ingredients:

1 package asian stir fry veggie mix-or your favorite fresh veggies

1 cup uncooked Jasmine rice

1/4 pound fresh shrimp

1/2 cup imitation crab meat

1/2 cup stir fry sauce

4 tablespoons soy sauce

Lawry's Sesame Ginger marinade

Directions:

1. Place shrimp and crab in marinade and refrigerate for 1 hour.

2. Boil 1 1/2 cup water and stir in rice. Cover and reduce to simmer for 15 min, stirring often.

3. Place fresh veggies in a glass bowl with 3 tablespoons of water and place in microwave covered for 3 min. to steam.

4.  Cook shrimp and crab on medium heat until shrimp is pink and add in steamed veggies with stir fry sauce and soy sauce and continue to cook for about 6 minutes.

5. Serve stir fry mix over Jasmine rice.

Mac & Cheese Mini Pies

Yesterday I prepared food for about 30 people (with tons of help from my sister) for my best friend Joy's baby shower. It was the perfect opportunity to try new recipes and this one was a hit! She loves mac n cheese so I wanted to do something bite-sized that didn't require a fork. Next time, I'm going to try to do this in a casserole as baked mac & cheese...this seems to be the perfect recipe!

Ingredients:

1 sleeve crushed Ritz crackers

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

2 eggs

8 oz. elbow macaroni pasta

4 tablespoons melted butter

2 tablespoons cold butter

5 oz. spreadable garlic and herb cheese (found in cold dairy cheese aisle-I used Rondele brand)

1/2 cup milk

1/4 cup sour cream

Pinch of red pepper flakes

Directions:

1. Preheat oven to 350 and spray mini muffin pan with cooking spray.

2. Combine 1 cup shredded cheese (use a mixture of both kinds of cheese), melted butter, and ritz crackers. Place in bottom of each muffin cup to form a crust.

3. In another bowl combine the hot cooked pasta, cold butter, milk, eggs, 3/4 cup shredded cheese, spreadable cheese, sour cream, and red pepper flakes.

4. Spoon mixture into each muffin cup and sprinkle with remaining cheese.

5. Bake 15-20 min. and serve immediately!

Adapted from: Epicurious-The Deen Brothers