Pretty Decent Spart Dip

We are stuck inside today due to another air quality alert so my project du jour is to clean out the fridge and freezer of anything that is starting to head south of the expiration date. Or has already made it there.

I had just enough ingredients to make this spinach and artichoke dip that I love and wanted to share with you. The good news is it's filled with lots of yummy cheeses and spinach, it's lower in carbs and is a great source of vitamins, protein, sodium and fat. The bad news is that I made it while Lil Guy is napping so it might be all gone before he gets a chance to try it.

Pretty Decent Spart Dip

One 8-oz package of cream cheese softened (leave on the counter for a bit)
1/8 cup mayo
1/8 cup sour cream
1/2 cup grated parmesan cheese or a parmesan/romano blend
1/4 shredded mozzarella or shredded cheddar cheese
2 cloves garlic minced (or the minced garlic equivalent in a jar)
Dash of salt
One 14-oz can of artichoke hearts, drained and chopped
1/2 cup frozen spinach, thawed and drained
A little bit of Asiago cheese if desired

Mix all cheeses, mayo, garlic, salt with a spatula. Then gently stir in the chopped artichokes and spinach. Bake in a greased glass baking dish at 350F for 25-30 minutes until bubbly and browned. Serve warmed with pita chips or tortilla chips.

Notes:

• CFers should make sure all ingredients are full fat and not the "light" version.
• While I love fresh spinach, the stuff that comes in a frozen bag in the freezer section is already chopped and makes this a lot faster for preparation.
• Don't like/don't have artichokes? Just add more spinach - about 1/4 or 1/2 cup more additional depending on your personal preference.

Have leftovers? Try stuffing a chicken breast with a little bit of this stuff and baking in the oven.

No Boston Market Why!

Was disappointed to read this article in today’s USA Today about Boston Market planning to lower sodium in their menu offerings. Am I the only CF mother that gets anxious reading stories about making food healthier? From a proposed junk food tax to healthier school lunches, I’ve become paranoid that when Lil Guy is older, he’s going to be overtaxed for his nutritional needs and labeled as the kid with the “special lunch” at school.

Don’t get me wrong, understandably the vast majority of the U.S. population is facing an obesity epidemic while just 30,000 CFers are trying to maintain a good weight. Just another example of some of the paradoxes CF patients face in their daily lives.

Anyway...

Boston Market is still an excellent place for CFers with lots of calories, fat and sodium in their meals, especially their kids meals. Check out their easy-to-use

nutrition page.

Go with:

• Fried chicken; the dark meat in particular packs a lot of fat and calories
• Meatloaf
• Creamed spinach or squash casserole
• Salad options – most are high-fat, high sodium

Stay away from:

• Chicken pot pies, they are high in fat and sodium but also pack a lot of carbs
• Sweet potato casserole, with almost 90 g of carbs. Not every CFer may agree with our decision to shun carbs but even I think that is a lot for a side dish.
• Watch the sandwiches too, some of them seem carb-heavy.

All is not lost – was very happy to see this quote from Chief Brand Officer Sara Bittorf at the end of the article:  “We don’t want it to be misconstrued that Boston Market is becoming a healthy fast-casual chain. We’re never going to have the healthiest mac and cheese on the block.”

Thank goodness for that!