cooking, eating, not dieting

I think I fell off the Weight Watcher's wagon around spring break. I'd safely say I am now back where I started or possibly slightly worse off. Boo. There is really no upside b/c most every pound was re-gained eating J-U-N-K. There has been the occasional good meal and new recipe win though. Like yesterday, I made this...

Jalapeno Popper Dip. Easy, delicious and a great replication of an actual popper. Here's the recipe:

Jalapeno Popper Dip

(makes 4 snacks sized servings)
Printable Recipe

Ingredients:
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano

Directions:
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

Photo and recipe credit at Closet Cooking. 

Now that the clothes are ill fitting again and I altogether feel rotten about myself, I am going to re-embrace healthy eating. Sigh. It certainly doesn't help that both girls celebrate birthdays in July which equals at least 3 parties. Pin It