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Veggie Ranch Cups

Sometimes it can get a little old putting out the same veggie tray at every party. But at the same time, you want to have some sort of healthy option for your guests (and sometimes yourself). Well, fillo cups to the rescue again. Although these have most of the same ingredients you would find in a regular veggie tray, these are a little easier to handle in a party setting. Instead of using bottled ranch dip, the seasonings in the ingredient list makes a ranch dressing without the extra sodium or fat.

15 mini fillo shells
1/2 cup finely diced celery
1/2 cup finely diced red pepper
1/4 cup shredded carrots
1/4 diced tomatoes
1/3 cup plain greek yogurt
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Arrange the fillo shells on a plate or cookie sheet.
Mix the rest of the ingredients in a bowl and spoon into the fillo shells.

Nutritional Info
Servings Per Recipe: 15
Amount Per Serving
Calories: 30.4
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 19.8 mg
Total Carbs: 5.6 g
Dietary Fiber: 0.8 g
Protein: 1.6 g

Veggie Ranch Cups-001


Bacon Cheddar Ranch Potato Soup

This is a great slow cooker recipe. It has my husband’s three favorite ingredients: bacon, ranch and cheese. Amazingly, it’s only 176 calories per serving and a serving is about a cup and a half of soup. So you could add a topping or two without any guilt. I like my soup a little less chunky, so about half an hour before serving I scooped out the diced potato and mashed it a bit. Depending how thick you like your soup, you may need to whisk a little flour into the pot. You can reduce the sodium count a bit by using lower sodium beef broth and ranch mix.


2 medium potatoes, diced
1 12-oz can fat free evaporated milk
1 cup beef broth
3 cups water
1 packet ranch mix
1 cup shredded cheddar cheese
1 cup onions, diced
3 cloves garlic, minced
6 slices center cut bacon, diced


In a large pan, saute the bacon, garlic and onions until the bacon is starting to brown.

In a slow cooker, whisk the ranch mix into the evaporated milk, then combine with the water and beef broth. Add the potatoes, cheese, and bacon mixture to the slow cooker. Cook on low for eight to ten hours.

You can top the soup with some onion straws, parsley, a little sour cream or whatever else sounds good to you. (Extras aren’t included in nutrition facts.)

Nutritional Info
◦Servings Per Recipe: 6
◦Amount Per Serving
◦Calories: 176.3
◦Total Fat: 1.7 g
◦Cholesterol: 10.9 mg
◦Sodium: 830.8 mg
◦Total Carbs: 25.2 g
◦Dietary Fiber: 1.3 g
◦Protein: 14.7 g

Bacon Cheddar Ranch Potato Soup

Ranch Cheddar Burgers

Normally I don’t like whole wheat bread stuff.  I’ve tried because I know how good they are supposed to be better for me, I just can’t get used to the taste.  Luckily these burgers are so flavorful that you can’t taste the wheat.  I like them with just a little ketchup, don’t need mayo or anything else like that.  The hubby doesn’t even care that they are turkey burgers!  Since we normally cook these on the grill, it’s easy to just throw some asparagus on there too.


1 lb lean ground turkey
1 (1 ounce) envelope dry ranch dressing mix
1 cup shredded cheddar cheese


Mix all three ingredients together in a bowl and form into four patties.  Cook on a grill or in a frying pan on top of the stove.  Cook for five minutes on each side or until no longer pink inside.

Nutritional Info

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.9
  • Total Fat: 10.0 g
  • Cholesterol: 85.9 mg
  • Sodium: 797.9 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 28.9 g