15 Minute Spinach Artichoke Dip

 

6 ingredient Spinach Artichoke Dip:

Ingredients:

2 Tablespoons Olive Oil

2 minced or diced garlic cloves

2-3 cups mozzarella, shredded

2 boxes of cream cheese

Jar of artichoke hearts, chopped and drained

1.5 cups frozen chopped spinach, thawed and drained

Instructions: 

Sautee garlic in olive oil over medium heat.

Add cream cheese, stir.

Add artichokes, stir.

Add spinach, stir.

Add mozzarella, stir until melted. 

Serve hot with tortilla chips or 

toasted French bread slices.

Red Cabbage Stew

I was so excited to have time to leisurely cook on this glorious snow day that was bestowed upon us! I did not make a mad dash to the store like most in my area but I knew I could throw something together and this “everything but the kitchen sink” stew didn’t disappoint! To start, I put about 5 cups of filtered water and 2 cooked rotisserie chicken leg quarters in the crock put on high, sprinkled in some salad and a couple tablespoons of vinegar, which was all I had. Then I had half a red cabbage head in the fridge I sliced and diced and 3 small red potatoes that I sliced the round edges off to form into a cube then diced into bite sized pieces. I also had 3 carrots 🥕 I sliced as well. I sliced a few cloves of garlic, a jar of marinara, and added a few dashes of red hot sauce to give a slight kick. Cooked on high for a few hours, added a drained can of corn and green beans then added salt to taste. Remove bones and skin from the chicken quarters and return meat to the stew. Ready to serve. Mozzarella cheese would be a great garnish as well as a side of corn bread. Im feeling guilt-free eating it as is!