Today’s workout was so boring. How bad would it be for me to give up in Stage 1 and find something new? I’m going to spend some time tonight reading up on Shortcut To Size by Jim Stoppani and Jamie Easons LiveFit Trainer. Both are 12-weeks and seem more exciting than this six-month program. I did up my weights today which I was pretty pumped about being able to do. I’m not up to #70 on the wide lateral pulldown and #60 in the seated row. I’m not sure if that’s a lot of weight or not but it feels like it.
I’ve seen this pinned on Pinterst.com before but never thought twice about it because it looked so unhealthy. That is until I came across a blog post at Home Trends Utah. She had substituted the cream cheese for Fat Free cream cheese, so I thought I would try it out.
Skinny Poolside Dip
Mix together 1 diced red pepper, 2 minced jalapenos (seeded), 1 can of corn, 1/2 can diced black olives, 16 oz fat-free cream cheese (softened), and 1 packet Hidden Valley Ranch dip seasoning mix. Mix ingredients together. Serve with crackers or raw veggies.
I let mine sit in the fridge for 30 minutes to let the flavors meld. Meanwhile, I chopped up carrots, red peppers, and celery to use as dipping sticks. I also purchased baked potato chips and Reduced-Fat Wheat Thins, just to experiment.
Garrett and I agree it makes a better chip dip than vegetable dip. I also thought it would be good with a can of black beans in it. The crunch of the corn and peppers give it texture and the jalapenos give it just a little heat. I used a can of Mexican corn instead of regular corn. It comes with red and green peppers diced in it. This would make a great dip to serve at your fourth of July party, guilt free!
Don’t miss another post! Follow my blog by entering your e-mail address at the bottom of the homepage. Yes, it’s that easy! Questions? Contact me, Brianna Ludwig. Be sure to follow me on Twitter and the Don’t Eat Crap Facebook Page.