1st phorm

1st phorm is a high-quality recipes brand for weight loss like healthy recipes, dinner, dessert, and lunch ideas

LUNCH

See More;

Healthy dinner

See More;

black bean salsa recipe

by Leave a Comment

black bean salsa recipe

Make a giant batch of Black Bean Salsa in minutes – it’s fresh, delicious, perfect for parties, and addictive!

I have fond, nostalgic feelings for Black Bean Salsa.

Though my culinary journey started with a Black Bean Salsa recipe on a Bush’s can, it’s evolved alongside me, and our salsa friendship remains strong.

I’ve made this Black Bean Salsa for countless parties, and it’s always a recipe request!

Black Bean Salsa’s beauty lies in its versatility – fresh, canned, or a mix of both, it’s always delicious!

While black beans are my go-to, this salsa is flexible – use any bean you like, and canned, fresh, or fire-roasted tomatoes (with or without peppers) all work great!
Bell peppers (any color!), and onions (red, white, yellow, green, or sweet – take your pick based on preference or sale price) add flair, but feel free to experiment!

black bean salsa

Cilantro haters can sub parsley, and for a creamy kick, try adding avocado. Want it spicy? Throw in a jalapeño or some Tabasco!

Watch video

The secret weapon is the fresh trinity of garlic, red wine vinegar, and lime juice (measurements are a suggestion – I eyeball it and taste as I go for perfect harmony).

Though flavors deepen over time (trust me, it’s always perfect!), Black Bean Salsa is a fast, fresh, healthy, and delicious dip that also happens to be vegan and gluten-free!

See more healthy recipes

Top recipes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
black bean salsa

black bean salsa

  • Author: Lee Hersh
  • Total Time: 45 minutes
Print Recipe
Save Recipe

Ingredients

Scale
  • 1 (15 ounce) can black beans drained and rinsed
  • 1 (14 ounce) can corn drained
  • 1 medium tomato diced
  • 1 green bell pepper diced
  • ½ cup red onion diced
  • 1 clove garlic minced
  • 2 tablespoons fresh cilantro chopped
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lime juice (from 1 lime)
  • Salt and freshly ground black pepper

Instructions

  1. In a large bowl, toss together the beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro.
  2. Add olive oil, red wine vinegar, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk or stir to combine.
  3. Cover and chill for 30 minutes to allow the flavors to meld, then serve with tortilla chips or as an accompaniment to grilled meats.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Cuisine: American, Mexican

Nutrition

  • Serving Size: 8 servings
  • Calories: 154 kcal
  • Sugar: 2.7g
  • Sodium: 260.7mg
  • Fat: 7.6g
  • Carbohydrates: 15.7g
  • Protein: 4.3g
  • Cholesterol: 0mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

homemade taco seasoning recipe

by Leave a Comment

homemade taco seasoning recipe

Ditch the store-bought packets and whip up this tastier, budget-friendly Homemade Taco Seasoning in a flash with common spices!

homemade taco seasoning

Homemade Taco Seasoning recipe (2 tablespoons per pound for ground beef) elevates not just my tacos, but also Dorito Taco Salad, Healthy Turkey Tacos, classic Taco Dip, and my favorite Taco Soup!

While store-bought taco seasoning is convenient, making a giant batch at home is even easier and cheaper, keeping you stocked for both classic and creative uses!

homemade taco seasoning

More importantly, it tastes GREAT.

This homemade Taco Seasoning mix combines common pantry staples like chili powder, cumin, paprika, coriander, and cayenne pepper, with the option of adding salt and cornstarch for thickening.

homemade taco seasoning

(Hint: for a grain free option, lose the corn starch and keep ALL the flavor!)

Homemade Taco Seasoning wins me over with its fresh, customizable flavor – a far cry from the dull, one-note taste of store-bought packets.

See more healthy recipes

Top recipes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
homemade taco seasoning

homemade taco seasoning

  • Author: Lee Hersh
  • Total Time: 1 minutes
Print Recipe
Save Recipe

Description

Ditch the store-bought packets and whip up this tastier, budget-friendly Homemade Taco Seasoning in a flash with common spices!

Ingredients

Scale
  • ¼ cup chili powder
  • 2 tablespoons cumin
  • 2 teaspoons kosher salt
  • 1 tablespoon paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cornstarch (optional)

Instructions

  1. In a small bowl, whisk together all ingredients, adding cornstarch if desired. Store covered in a dark place and use within 1 month. Then, for every pound of ground meat, add 2 tablespoons of seasoning.
  • Prep Time: 1 minutes
  • Category: Pantry
  • Cuisine: Cuisine American

Nutrition

  • Serving Size: 12 servings
  • Calories: 14 kcal

Keywords: Seasoning, taco

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Knorr Spinach Dip

by Leave a Comment

Knorr Spinach Dip

Even better than you remember, this classic Knorr Spinach Dip Recipe is cold, creamy, and easy to make – the perfect version you know and love!

Knorr Spinach Dip

When was the last time you had Knorr Spinach Dip?

If you were me, this dip would evoke memories of a birthday party in Wisconsin about 10 years ago, where your aunt brought it and you briefly contemplated hiding with the entire bowl to devour it all by yourself.

Knorr takes the crown for best packet dip mix – it’s the only one that even makes it onto my shopping list.

See video

For a taste that surpasses your memories, this Knorr Spinach Dip starts with a creamy mayo-sour cream base, then folds in chopped water chestnuts (highly recommended!), scallions, and the Knorr packet.

While the creamy base blends for a few minutes, prep your spinach: defrost frozen spinach in the microwave, drain excess water, and squeeze it dry in a clean kitchen towel over the sink.

Knorr Spinach Dip

How Much Fresh Spinach is 10 oz Frozen?

For fresh spinach, wilt a pound of leaves in a large dry skillet with 1/4 cup water, then transfer it to a clean kitchen towel and squeeze dry (substituting perfectly for frozen spinach).

I love serving it in a hollowed-out bread bowl for scooping, surrounded by a colorful array of fresh veggies or toasted baguette slices.

For fresh spinach, steam a pound of leaves in a large dry skillet with 1/4 cup water until wilted, then squeeze dry in a clean kitchen towel and continue with the recipe (replacing frozen spinach).

See more healthy recipes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Knorr Spinach Dip

Knorr Spinach Dip

  • Author: Lee Hersh
  • Total Time: 2 hours 10 minutes
Print Recipe
Save Recipe

Description

Even better than you remember, this classic Knorr Spinach Dip Recipe is cold, creamy, and easy to make – the perfect version you know and love!

Ingredients

Scale
  • 1(16 ounce) containers our cream
  • 1cup mayonnaise
  • 1(8 ounce) can sliced water chestnuts drained and chopped
  • 3 scallions thinly sliced
  • 1(1.4 ounce) packet Knorr Vegetable Recipe Mix
  • 1(10 ounce) package frozen chopped spinach cooked and squeezed dry
  • Bread chunks and fresh vegetables for serving

Instructions

  1. In a large bowl, combine sour cream, mayonnaise, chopped water chestnuts, thinly sliced scallions, and Knorr mix, then stir until everything is well incorporated. 
  2. Fold in the spinach, using a spoon or spatula to break up any clumps, then cover and chill for at least 2 hours or overnight before serving with bread and fresh vegetables.

Nutrition

  • Serving Size: 16 servings
  • Calories: 168 kcal

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

spinach and artichoke dip recipe

by Leave a Comment

spinach and artichoke dip recipe

Ditch the restaurant dip! Whip up this insanely cheesy, gooey Spinach and Artichoke Dip at home – it’s ten times better baked hot and bubbly in your kitchen, perfect for scooping up with crispy bread, tortilla chips, or even a spoon!

spinach and artichoke dip recipe

What’s in Spinach and Artichoke Dip?

Craving cheesy perfection? Look no further than this 6-ingredient dream: cream cheese, mayonnaise, sour cream, marinated artichoke hearts (details coming up!), frozen or fresh spinach (your choice!), and melty mozzarella cheese!

What type of artichokes do I use?

Dive into cheesy perfection with just 6 ingredients: cream cheese, mayonnaise, sour cream, marinated artichoke hearts (details to come!), frozen or fresh spinach (you choose!), and melty mozzarella cheese!

See video

What type of artichokes do I use?

Skip the canned brined artichoke hearts and grab a jar of marinated ones for a burst of flavor in your dip.

Opt for marinated artichoke hearts in a jar – packed with lemon juice, olive oil, and Italian seasoning, they boast a burst of flavor that ditches the unpleasant taste of canned brined hearts.

How do you make spinach and artichoke dip in the oven?

  1. While the oven preheats to 400 degrees, whip up a creamy base by mixing softened cream cheese, mayonnaise, and sour cream in a medium bowl.
  2. Fold in the artichoke hearts, spinach, and mozzarella, then transfer to a greased 9-inch pie plate, cover, and bake for 35-40 minutes, or until hot and bubbly.

How do you make spinach and artichoke dip in a crockpot?

Toss all ingredients together in your slow cooker, heat on LOW for 3 to 4 hours or HIGH for 1 to 2 hours, and serve this cheesy dip warm straight from the crockpot!

How do you make spinach and artichoke dip in an Instant Pot?

In your slow cooker, combine all ingredients, stir, then heat on LOW 3-4 hours or HIGH 1-2 hours, serving this cheesy dip warm straight from the crock!

How do you make spinach and artichoke dip in an Instant Pot?

Throw everything together in your Instant Pot, give it a stir, then set it to Slow Cook on HIGH for 2 hours with a vented lid, and voila – cheesy dip ready to serve straight from the pot!

spinach and artichoke dip recipe

Can I use fresh spinach?

Yes, but I leave the choice up to you, as this will require more effort.

  1. For this recipe, you can use 10 ounces of frozen, chopped spinach, which is equal to 1 ½ cups of cooked spinach or prepping 1 ½ pounds of fresh spinach.
  2. Achieve perfectly concentrated flavor by first cooking down fresh spinach, chopping it, and then squeezing out any excess moisture with a kitchen towel before adding it to your dip.
  3. Opt for frozen spinach for a shortcut – simply thaw it and squeeze out the excess moisture with a kitchen towel or drain through a fine-mesh sieve.

See more healthy recipes

Top recipes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
spinach and artichoke dip recipe

  • Author: Lee Hersh
  • Total Time: 30 minutes
Print Recipe
Save Recipe

Ingredients

Scale
  • 1 (8 ounce) package cream cheese softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 (12 ounce) jar marinated artichoke hearts drained and chopped
  • 1 (10 ounce) package frozen chopped spinach thawed and excess water removed (see note)
  • 1 cup shredded mozzarella cheese (4 ounces)
  • Salt and freshly ground black pepper to taste
  • Tortilla chips for serving
  • Crusty bread for serving

Instructions

  1. In order to prevent sticking, preheat your oven to 400 degrees and coat a 9-inch glass pie plate or other baking dish with nonstick cooking spray.
  2. In a medium bowl, whip up a creamy base by combining and smoothing together cream cheese, mayonnaise, and sour cream, then fold in artichoke hearts, spinach, mozzarella cheese, and a sprinkle of salt and pepper.
  3. Spread the mixture evenly into the prepared baking dish, cover with foil, and bake for 35-40 minutes until hot and bubbly; then serve with tortilla chips or crusty bread for dipping.

Notes

  1. To expel excess water from thawed spinach, either wring it out in a clean, dry kitchen towel or press it down in a fine-mesh sieve with a spatula or spoon.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: 8
  • Calories: 336 kcal

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Seven Layer Salad Recipe

by Leave a Comment

Seven Layer Salad Recipe

A classic Midwestern party favorite, this easy Seven Layer Salad recipe is perfect for making ahead – you can even whip it up the night before!

There are as many recipes for Seven Layer Salad as there are cooks.

Seven Layer Salad Recipe

Sticking with my childhood favorite, Mom’s quick and easy Seven Layer Salad recipe can even be made the night before – how often can you find a salad that convenient?

This Seven Layer Salad is so good, it graduated from my “party” menu to my “any day of the week” spread – packed with veggies but still loaded with “good stuff” to please even picky eaters!

The best part? Seven Layer Salad uses mostly pantry staples, so you might already have everything you need to whip one up!

This sentence combines the idea of everyone having their own version with the ease of substitution. It uses “endlessly customizable” to emphasize the flexibility of the recipe and suggests using substitutions as a solution, keeping the tone positive and approachable.

Nestled between the crisp lettuce (protected from the dressing) and crunchy celery and red onions, the layers in this salad stay fresh – just keep them intact as you scoop for a perfect bite every time!

Even better, since this salad benefits from at least a 2-hour chill, make it a regular part of your meal plan – it’s delicious and convenient!

See more healthy recipes

Top recipes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Seven Layer Salad Recipe

  • Author: Lee Hersh
  • Total Time: 2 hours 25 minutes
Print Recipe
Save Recipe

Description

A classic Midwestern party favorite, this easy Seven Layer Salad recipe is perfect for making ahead – you can even whip it up the night before!

Ingredients

Scale
  • 1 head lettuce shredded
  • 1/2 cup diced red onion
  • 2–3 stalks celery sliced (about 1 cup)
  • 12 ounces frozen peas thawed
  • 1 cup mayonnaise
  • 1 tablespoon sugar
  • 1 cup shredded cheddar cheese
  • 1/2 pound bacon fried and crumbled

Instructions

  1. In a glass bowl, spread a layer of lettuce evenly across the bottom, then top it with red onion, celery, and peas.
  2. Spread mayonnaise on the celery, sprinkle with sugar, then layer with cheddar cheese and bacon. Cover and refrigerate for at least 2 hours, or overnight.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 5 minutes
  • Category: Salad
  • Cuisine: Cuisine American

Nutrition

  • Serving Size: 12 servings
  • Calories: 281 kcal

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Crab Stuffed Mushrooms with cream cheese

by Leave a Comment

Crab Stuffed Mushrooms

While insanely addictive Crab Stuffed Mushrooms boast a rich, cheesy filling so good you’ll want to eat it by itself, they’re even better when baked hot and bubbly! Scroll down for an easy video tutorial.

Crab Stuffed Mushrooms

Confessing my love like people do for raw cookie dough, I devour Crab Stuffed Mushroom filling: cold, unbaked, and insanely addictive!

Baked to golden, bubbly perfection within a mushroom cap, these Crab Stuffed Mushrooms will have true mushroom lovers swooning (and me, forgetting all about the unbaked filling)!

Is it OK to wash mushrooms?

America’s Test Kitchen approves of quickly rinsing and spinning mushrooms in a salad spinner to clean them. However, submerging them is not recommended.

You can also wipe them down with a clean, damp kitchen towel.

Crab Stuffed Mushrooms

What do you put in Stuffed Mushrooms?

Packed with a creamy blend of cream cheese, sour cream, spices, cheese, and crab (imitation works too!), these mushrooms are flavor bombs waiting to happen!

What Cheese is Best for Stuffed Mushrooms?

For the filling, I recommend starting with cream cheese, and for an extra layer of texture, you can add a melty cheese like mozzarella or Monterey Jack, or a flavorful option like Parmesan – there’s no wrong choice here!

Crab Stuffed Mushrooms

How do you make stuffed mushrooms ahead?

Make the filling ahead of time and chill it until you’re ready to stuff the mushrooms. Serve leftover as a dip with crackers or bread for a delicious treat.

While my heart belongs to baby portobellos, white button mushrooms work beautifully too – either way, they’re all moon-and-back delicious!

See more healthy recipes

Top recipes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

  • Author: Lee Hersh
  • Total Time: 55 minutes
Print Recipe
Save Recipe

Description

While insanely addictive Crab Stuffed Mushrooms boast a rich, cheesy filling so good you’ll want to eat it by itself, they’re even better when baked hot and bubbly! Scroll down for an easy video tutorial.

Ingredients

Scale
  • 4 ounces cream cheese softened
  • ½ cup sour cream
  • 1 small clove garlic minced
  • 1 teaspoon Italian seasoning
  • salt and freshly ground black pepper
  • 4 ounces imitation crab meat finely chopped
  • 2 scallions green parts only, sliced
  • ½ cup shredded mozzarella cheese
  • 1 pound baby Portobello or white button mushrooms stems removed

Instructions

  1. To save on post-baking scrubbing, preheat your oven to 350°F and line a baking sheet with parchment paper or foil.
  2. In a medium bowl, combine cream cheese, sour cream, garlic, and Italian seasoning, then taste and adjust salt and pepper before stirring in crab meat, scallions, and mozzarella cheese.
  3. Divide the filling evenly among the mushroom caps, placing them on the baking sheet 1 inch apart, and bake for 20 to 30 minutes, or until the filling is hot and bubbly.

Notes

I got this recipe from my friend Sandy.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Calories: 126 kcal
  • Sodium: 8 servings

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Privacy Policy