Hot Artichoke and Spinach Dip


1/3 cup chopped green onions

1 jalapeno pepper, seeded and finely chopped

3 cloves garlic, pressed

1 cup sour cream

1 cup mayonnaise

1 ¼ cups shredded mozzarella cheese, divided

¾ cup freshly grated Parmesan cheese, divided

10 ounces frozen spinach, chopped

1 (14 ounce) can artichoke hearts, drained and chopped

1 tablespoon fresh lemon juice


  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, combine green onions and jalapeno.
  3. Stir in pressed garlic.
  4. In an 8 x 10 inch glass baking dish, mix sour cream and mayonnaise.  Stir in green onion mixture.  Blend in 1 cup mozzarella and ½ cup Parmesan.  Stir in spinach and artichokes.  Spread mixture evenly across the baking dish.  Sprinkle lemon juice on top, and cover with foil.
  5. Bake in a preheated oven about 20 minutes.  Remove, and sprinkle with remaining ¼ cup mozzarella and ¼ cup Parmesan.  Return to oven, and bake until lightly browned, about 5 minutes.

Serve with
French bread or tortilla chips.

analysis (per serving):  307 calories, 26.9gm fat, 37 mg cholesterol, 604 mg. sodium, 8.2gm carbohydrates, 2.3gm fiber, and 9.9gm protein.

Note:  Nutritional analysis may vary depending on ingredient brands used.


For the rest of the family who may not need the extra fat and calories, make half of the
recipe with the original ingredients and the other half using light versions of some of the following:  sour cream, mayonnaise, mozzarella and Parmesan cheeses.
Also, I usually drain the spinach before using it in any dip recipe.

Breakfast Pizza Cups


½ pound ground sausage (lean ground turkey sausage)

2 (13.8-ounce) cans refrigerated pizza crust dough

½ cup frozen hash browns, thawed

½ cup (2 ounces) shredded sharp cheddar cheese (2% reduced-fat)

5 eggs (1 ¼ cups egg substitute)

½ cup whole milk (fat-free milk)

1/8 Tablespoon grated Parmesan cheese

1 ½ cups pizza sauce


  1. Cook sausage in a large skillet over medium-high heat 10 minutes or until sausage crumbles and is no longer pink.  Drain well on paper towels, and set aside.
  2. Roll or pat 1 can pizza dough into a 15 x 10-inch rectangle on a lightly floured surface; cut into 6 (5-inch) square.  Press squares into lightly
    greased muffin cups, skipping every other muffin cup.  Repeat procedure with remaining can of pizza dough.
  3. Spoon sausage evenly into crusts; sprinkle evenly with hash browns and cheddar cheese.
  4. Beat eggs lightly with the whole milk and pepper. Pour evenly into pizza cups and sprinkle with grated parmesan cheese.
  5. Bake at 375 degrees for 18-20 minutes or until golden.  Serve with pizza sauce.


For the rest of the family who may not need extra fat and calories, there are lower
calorie/fat substitution options listed in parentheses.

Strawberry Banana Smoothie

Time:  10 minutes

Serves:  2

size:  12 ounces


½ cup whole milk

½ cup heavy whipping cream

1 banana

1 ¼ cup strawberries (fresh or frozen)

½ cup lemon sherbet

2 Tablespoons dry skim milk powder


  1. Combine all ingredients in a blender.
  2. Blend until smooth.

Nutritional analysis (per serving):

449 calories

8 g protein

26 g fat

70 mg sodium

258 mg calcium

Note: Nutritional analysis may vary depending on ingredient brands used.


PB & J French Toast

Prep time:  20 minutes

Serves: 2

Ingredients:   (Lower fat/calorie substitutions in parentheses)

4 slices whole wheat bread
1 cup peanut butter (low fat peanut butter)
2 Tablespoons jelly (sugar-free jelly)
2 eggs (4 egg whites)
1 cup heavy cream (skim milk)
3 Tablespoons butter


1.     Spread peanut butter on two slices of bread.
2.     Spread jelly on the other two slices of bread.
3.     Put one slice of each together to form sandwiches.
4.     Mix together the eggs and heavy cream.
5.     Melt butter in large skillet over medium heat.
6.     Dip sandwiches in egg mixture, coating well.
7.     Place in skillet and brown on both sides.
8.     Serve immediately.

Nutritional analysis (per serving)

703 calories
20 gm protein
53 gm fat
738 mg sodium
99 mg calcium

Note:  Nutritional analysis may vary depending on ingredient brands used.

Capellini (Angel Hair Pasta) with Portobello Tomato Sauce

Prep: 10 min, Cook: 10 min.

  • 1/2 cup all purpose flour
  • 1 Tbs. Creole seasoning
  • 1/4 cup olive oil
  • 4 large portobello mushrooms, rinsed stemmed, cut into 1/2 inch slices
  • 3/4 lb angel hair pasta
  • 2 cups spaghetti sauce, hot
  • 1/2 cup grated Parmesan cheese
Combine flour with Creole seasoning until thoroughly blended. Dredge mushrooms thoroughly in seasoned flour, shaking off any excess. Heat oil in a heavy nonstick skillet over high heat. When oil is hot and almost smoking, add mushrooms and sauté about 1 minute per side until golden brown. Transfer mushrooms to a platter. Set aside and keep warm. Cook pasta in a large pot of boiling salted water 4-5 minutes or until al dente. Drain pasta in a colander. Serve pasta topped with sauce, mushrooms and Parmesan.
Per serving: calories 854, fat 21.6g, 23% calories from fat, cholesterol 7mg, protein 26.7g, carbohydrates 136.1g, fiber 6.5g, sugar 3.5g, sodium 696mg.

High Calorie/High Protein Smoothy

Serves 1

1 cup vanilla yogurt
1 cup 2% milk
1 medium banana, cut into chunks
2 tablespoons wheat germ
2 tablespoons protein powder

In a blender, combine the yogurt, milk banana chunks, wheat germ and  protein powder. Blend until smooth.  Pour into a tall frost-chilled glass and serve immediately.

Nutritional Analysis (per serving)

Serving size: 2 1/2 to 3 cups
Calories 542 Cholesterol 35 mg
Protein 32 g Sodium 269 mg
Carbohydrate 82 g Fiber 5 g
Total fat 10 g Potassium 1,381 mg
Saturated fat 5 g Calcium 787 mg
Monounsaturated fat 1 g


Dr. Dubrow’s Favorite Margarita

Dr. Dubrow’s Favorite Margarita

1 oz freshly squeezed lime juice
1 oz Don Julio Anejo tequila
1 oz Patron Citronage

Absolutely NO substitutes!  It won’t be the same fabulous elixir.  Use a martini glass.  Fill glass 1/4 full with the ice you get from Sonic – you can buy a bag at the drive through at any Sonic.  Pour liquids in this order: 1) lime juice  2) tequila  3) citronage.  Stir, drink and enjoy.  Entire process takes about 5 minutes.  If you have a special lime squeezer you cut the time in half.  The Dr is in!

Dr. Karen Dubrow

Bill’s Stuffed Jalapenos


2 LBS COOKED SHRIMP Peeled and Tails Removed 65 – 90 Shrimp (Makes 65 – 90 pieces)

2 PKGS OF  BACON Cut bacon in half, this should give you enough pieces to match the amount of shrimp and peppers.  Add more bacon as necessary.


2 CONTAINERS OF CREAM CHEESE should be enough for this many peppers  (my favorite is pineapple)

APPROXIMATELY 35-45 JALAPEÑOS cut in half the long way, clean out the seeds (be careful not to get it on your hands)

Fill the jalapeno up with the cream cheese, add a shrimp and wrap with a piece of the bacon that has been already cut and pin it together with a tooth pick.

Pre-heat your oven to 250 and place your peppers in a tray and put them in the oven for 35 – 45 minutes until the bacon is done to your liking.

Drain, place on serving tray and have one or two!

Frosted Pumpkin Bars

Frosted Pumpkin Bars
4 eggs, beaten
2 tsp cinnamon
1 cup salad oil
1 tsp baking soda
2 cups sugar
1 tsp baking powder
1 cup pumpkin
2 cups flour 1/4 tsp salt
1 cup nuts or raisins (optional)
Combine all ingredients. Pour into greased and floured large cookie sheet. Bake at 350 degrees for 20-25 minutes. Allow to cool for 10 minutes before topping with frosting.
3 oz cream cheese, softened
1 tsp milk, more if needed
3/4 lb powdered sugar
1 tsp vanilla
6 tbs butter, softened
Cream all frosting ingredients together until smooth while bars are baking. Spread evenly onto bars before cutting into desired serving size peices.
In Loving Memory of Doug and Misty Langstaff