Easy Oven Sweet Potato Fries

Difficulty:  EASY
Servings: 4-6

Nutrition Information
Calories: 173
Monosaturated Fat: 6.7g; Polyunsaturated Fat: 1.5g; Saturated Fat: 1.4g
Carbohydrates: 21.6; Fiber: 3g; Protein 1.5g



About This Recipe

---

Holy Beta Carotene, Batman! This recipe is rich in beta carotene, with each serving containing 348% of the RDA of Vitamin A.  Moreover, they are high in fiber, low in saturated fat, and contain a healthy portion of monosaturated and polyunsaturated fat.  Most of all they are tasty and very easy to make in a conventional oven.  Who says French Fries are bad for you?

Ingredients

---

• 2-3 Pounds Sweet Potatoes (peeled and cut into fries)
• 3-4 Tablespoons Extra Virgin Olive Oil
• 1-1/2 to 2 teaspoons Garlic Salt
• 3/4 to 1 teaspoon Freshly Ground Black Pepper

Directions

---

1. Slice potatoes lengthwise into thick slices, and then slice each slice into strips. Cut the long strips in half crosswise.
   
   
   
2. Place sweet potato strips into a large bowl, and drizzle with just enough EVOO to evenly, but liberally coat the fries.
   
   
3. Season with half the garlic salt and pepper, toss, season with remaining garlic salt and pepper and toss again.
   
   
4. Arrange fries IN A SINGLE LAYER on a baking sheet lined with either foil or a silicone baking mat. Do not lay them in more than a single layer, or they will steam in the oven instead of frying and you'll end up with mushy fries. Use two lined baking sheets if necessary.
   
   
   
   
   
   
5. Roast fries in a preheated 375 degree F. oven for 45 minutes to 1 hour, turning once halfway through roasting.

Easy Grilled Marinated Asparagus

Difficulty: SUPER EASY
Servings: 4-6

Nutrition Information
Calories: 60
Carbohydrates: 4g;
Protein 0.6g; Fat 2g; Fiber 1g






About this Dish

---

Garlic Expressions salad dressing is an easy and excellent marinade for asparagus. This particular marinade really brings out the sweetness of the asparagus.  Chilled marinated asparagus are also excellent raw or in salads.

Did you know that asparagus offers many health benefits? For example, asparagus is a natural diuretic and detoxifier, and is high in dietary fiber. Asparagus contains a phytochemical glutathione that has anticarcinogenic and antioxidant properties. It is an anti-inflammatory. Aspagagus is rich in vitamin B (folate) which is essential for a healthy heart heart (cardio-vascular system). Some consider asparagus an aphrodisiac, claiming it increases feelings of love and compassion.  Aphrodisiac or not, this great tasting side dish is sure to please even the fussiest eater.

Ingredients

---

• 1 pound Fresh Asparagus (thin stalks preferred)
• 1/3 Cup Garlic Expressions Salad Dressing

Directions

---

1. Trim away and discard any tough woody stalk from the base of the asparagus stalks.
   
   
   
2. Into a zip top bag, combine the asparagus and Garlic Expressions.  Seal, removing any air.
   
   
   
   
   
3. Turn the bag a couple of times to thoroughly coat the asparagus spears with the dressing.
   
   
4. Marinate in refrigerator for at least 4 hours, up to 24 hours.
   
   
5. Preheat BBQ grill to high. Grill until spears are crisp tender, turning once; about 4-5 minutes. Do not over cook.

Some Great Anabolic Power Foods for Lent

Treat your palate to something different this Lenten Season. Spice it up with a few of these flavor-packed, longevity-enhancing Powerfoods.  Good for your mind, body, and soul.  And they taste great to boot!




Black Bean Dip with Homemade Tortilla Chips
For a heart-healthy appetizer, pair up this low-calorie Black Bean Dip with some homemade oven-baked tortilla chips. . .For the tortilla chips, simply brush some fresh corn tortillas with extra-virgin olive oil and sprinkle with garlic salt. Then use a pizza cutter to cut the tortillas into wedges and bake in a 400 degree F. oven for about 20 minutes until chips are crisp and golden-brown.

Creamy Salmon or Tuna Spread
This flavor-packed sandwich spread makes a great lunch, and also makes a great appetizer as a Pâté when served with crackers. . .A couple of my gym buddies say it's so good they eat it by the spoonful! Get the recipe here: Creamy Salmon Spread. You'll love it.  Plus it's loaded with longevity-enhancing, cancer-preventive ingredients.

Got Shrimp? Two Great Ideas
Flavor-packed Mediterranean Stir-Fried Shrimp over Quinoa Pilaf.  If you haven't yet tried Quinoa (pronounced KEEN-wah), you're missing out.  It is a highly-nutritious carbohydrate that will help you stay lean and maximize your energy levels at the same time. . .Plus it's very tasty, sort of a cross between brown rice, oatmeal and nuts all rolled into one.  It's a complete protein with all the essential amino acids. . .and a very friendly carbohydrate for anyone insulin-resistant.

If you prefer your shrimp over pasta, try this healthy-delight. . .Light and Lively Mediterranean Seafood Pasta.  This recipe is made with Dreamfield's low-carb pasta.  Big on Flavor, low on calories, and easy to prepare, the whole family will love it.

Fresh Fish that Doesn't Taste Fishy
Fresh fish--be it lake trout, white fish, or salmon--will catch a new reputation with your guests when you prepare this recipe.  Plus it's low-fat, high-protein and a powerhouse of cancer-fighting and longevity-enhancing ingredients. Try this Longevity Herb Crusted Lake Trout this Lenten season. This recipe works well with any fresh fish, such as salmon, lake trout, or white fish.

Great Salads--Pair up your Lenten Entrée with one of these Power Salads
Shirley's Black Bean Cardio Salad (with or without the tuna) is a great Tex-Mex favorite that is loaded with fiber and very heart-healthy. You can make this in minutes. This works great as a salsa dip as well.

Or, how about a big bowl full of everything that's good for you? Marinated Mediterranean Longevity Salad is a huge crowd pleaser. A reader Viki writes: "Fantastic recipe--one of my favorites. I've made this for a variety of functions and it has been an absolute hit every time! For those of you on the Weight Watchers Point Plus program, according to my calculations using the Weight Watchers e-tools, 1/2 cup of base = 4 points."

There you have it--Seven Lent-friendly ideas to wake up your taste buds and help you reshape your physique at the same time!

.

Anabolic Apple Pumpkin Spice Muffins--Sugar Free

Difficulty: EASY
Yield: 24 muffins (1 per serving)
Nutrition Information
Calories: 115
Protein 5g; Carbohydrates 5g;
Fat: Sat. 1g; Polyunsat. 2g; Monosat. 4g
Fiber: 1.5g

About this Recipe

---

Pumpkin is not just for Thanksgiving.  Solid-pack canned pumpkin is loaded with nutrients, anti-aging and disease-fighting properties, and fiber. The alpha-carotene and beta-carotene found in pumpkin are potent antioxidants. They are pro-vitamin A carotenoids, meaning the body converts them to vitamin A. Vitamin A promotes healthy vision and ensures proper immune function. The beta-carotene in pumpkin may also reverse skin damage caused by the sun and act as an anti-inflammatory. Alpha-carotene is thought to slow the aging process and also reduce the risk of developing cataracts and prevent tumor growth. Carotenoids also boost immunity and lessen the risk of heart disease.

Sweetened with erythritol and liquid stevia extract, these sugar free muffins are great as a quick snack or breakfast on the run. The cheapest source for erythritol crystals and liquid stevia I have found is at iherb.com (links:  erythritol, liquid stevia). Use referral code KOQ452 when you check out and get $5 off your first order.

Shirley says these muffins taste like something you'd get at Starbuck's (can I say that?). You'd never know they're healthy nor would anyone think they're sugar free.

Ingredients

---

Topping

• 2 Tablespoons All Purpose Unbleached Flour
• 1/2 Cup Erythritol Crystals (for non-sugar free version, substitute 1/2 cup white sugar)
• 2 teaspoons cinnamon
• 2 Tablespoons softened butter

Muffin Batter

• 1-3/4 Cups Erythritol Crystals
• 3/4 teaspoon Pure Liquid Stevia Extract
• 1/2 Cup Very Hot Tap Water
  (for sugar version, substitute 2-1/4 cups sugar for erythritol and stevia)
• 1 (14 oz) Can Solid Pack Pumpkin
• 4 Large Eggs
• 3/4 Cup Canola Oil
• 5 Scoops Vanilla Whey Protein Powder
• 1-3/4 Cups All Purpose Unbleached Flour
• 2 teaspoons Baking SODA
• 3/4 teaspoon Salt
• 1-1/2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• 1 teaspoon Ground Cloves
• 1/4 teaspoon ground allspice
• 2 Cups Granny Smith Apples (about 3 medium)--peeled, cored and diced.

Directions

---

1. Make the topping: in a bowl blend the flour, erythritol, cinnamon and butter until mixture resembles coarse meal.
   
   
2. Preheat oven to 325 degrees F. Thoroughly spray two full size muffin pans (24 muffin cups total) with non-stick cooking spray.
   
   
3. Into a large bowl, mix together the erythritol, hot tap water and stir to start dissolving erythritol. Add eggs, pumpkin, canola oil and stevia. Whisk to thoroughly combine.
   
   
4. Into a medium bowl, mix together the flour, protein powder, salt, baking soda, and spices.
   
   
5. Stir the dry ingredients into the wet a little at a time until all dry ingredients are fully incorporated. Stir in the diced apples.
   
   
6. Divide batter among 24 muffin cups (cups will be almost full). Top each with the topping mixture and bake for 30-35 minutes.

Anabolic Chocolate-Amaretto Cheesecake Mousse--The Dessert of Champions!

Chocolate-Amaretto Cheesecake Mousse

Difficulty:  EASY
Servings:  6 (half cup each)
Nutrition Information
Calories: 276; Carbohydrates 16g; Protein 26g.
Fat:  9.5g saturated; 0.2g polyunsaturated; 2.3g monosaturated
Fiber:  3.5g

About this Recipe

---

Just in time for Valentine's Day!  This is an awesome sugar-free high-protein anabolic dessert. No one will know it's sugar free, nor that it contains cottage cheese.  For the protein powder, be sure to use a GOOD TASTING quality protein powder--If the protein powder tastes bad, so will the dessert.  You can make this with sugar if you wish, but note that sugar increases the calories by almost 100 and more than triples the carbohydrates--the dirty kind of carbs.  The sugar-free option uses both liquid stevia and erythritol crystals.  I get them both at iherb.com (links:  erythritol, liquid stevia).  Use referral code KOQ452 when you check out and get $5 off your first order.

Health Benefits of this Recipe

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From about.com:  Why is chocolate healthy? Chocolate is made from plants, which means it contains many of the health benefits of dark vegetables. These benefits are from flavonoids, which act as antioxidants. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease. Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). Flavonoids also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.

Erythritol is a zero calorie sweetener that adds bulk to recipes like sugar does, but it's only about 70% as sweet as sugar.  Therefore, most recipes using erythritol will add another sweetener like stevia to compensate.  Neither of these sweeteners have any calories, nor will they spike blood sugar (safe for diabetics), nor will they cause gastric upset like many sugar alcohols.

Ingredients

---

• 8 Ounces Light Cream Cheese (Neufchatel)
• 1 Cup Lowfat Cottage Cheese
• 4 Scoops of your Favorite Chocolate Whey Protein Powder

Sugar-Free Version

• 2/3 Cup Erythritol Crystals
• 1/2 teaspoon Pure Liquid Stevia Extract

Sugar Version

• Substitute 1 Cup powdered sugar for the erythritol and stevia
  (sugar version increases carbohydrates to 38g and calories to 371 per serving)
  
  

• 3 Ounces Unsweetened Baking Chocolate (coarsly chopped)
• 1/3 Cup Fat Free Half and Half
• 1 teaspoon Instant Coffee or Instant Espresso
• 1/2 teaspoon Almond Extract
• 1/2 teaspoon Vanilla Extract

Directions

---

1. Using a coffee grinder or blender, pulverize the erythritol crystals into a powder.  If your coffee grinder is small, you will need to process in two batches.  2/3 cup of erythritol crystals will yield about a cup of powdered erythritol. Use all of it in this recipe.  Pulverizing the erythritol will make it dissolve much better.
   
   
2. Into a small microwave-safe bowl, combine the chocolate and the powdered erythritol.
   
   
3. Into a glass microwave-safe measuring cup, combine the instant coffee and the half and half.  Microwave until boiling (about 1 minute 20 secs), stir, and pour the boiling half and half mixture over the chocolate and erythritol.  Stir to completely dissolve erythritol.  Let stand until chocolate is melted.  If necessary, return the chocolate mixture to the microwave for 1-2 minutes to fully melt chocolate.  Cool to room temperature.  Stir.
   
   
4. Into a food processor bowl fitted with the knife blade, blend cream cheese, cottage cheese and protein powder until very smooth.
   
   
5. Add the cooled chocolate mixture, stevia, almond extract and vanilla.  Blend until all ingredients are fully incorporated and mixture is satiny.
   
   
6. Divide mousse among 6 dessert cups, cover with plastic wrap and refrigerate at least 4 hours (or overnight).
   
   
7. Optionally garnish with whipped cream, toasted almonds, and a fresh raspberry just before serving.

Body Builders' High Protein Homemade Fettuccine

Difficulty:  Medium (worth the effort)
Servings:  6
Nutrition Information
Calories:  335; Protein 26g; Carbohydrates 25g
Sat Fat 1.8g; Monosaturated 2g; Polyunsaturated 1g; Fiber: 2.3g



About this Recipe

---

My grandmother Vincenza used to make these homemade noodles by hand at least once a week.  She would pile the flour onto the kitchen counter, and make a well in the center of the flour mound.  Into that well, she'd put the eggs and oil and start beating the eggs with her hands, gradually working in the flour a little at a time. . .then knead the dough into a silky ball which was as smooth and silky as a baby's butt.

Today we have heavy duty mixers that make her all afternoon task a breeze. Her original recipe called for 3 to 3.5 cups of unbleached flour.  To kick up the protein and reduce the carbohydrates, this recipe replaces 2/3 of the flour with a combination of UNFLAVORED whey protein powder (which has a very slight nutty taste) and chickpea flour.  These homemade noodles have about half the carbs and 4 times the protein of conventional store bought pasta. All that aside, NOTHING compares to the taste and texture of these egg noodles.  If you make them with all unbleached flour (instead of the chickpea flour/protein powder/unbleached flour combination) you'll have my grandmother's authentic recipe. . .but with double the carbs and much less protein of course.  However you make them, be sure to use unbleached flour rather than bleached, as it makes the dough much more silky and elastic, so it will stretch much easier.

Can't find unflavored protein powder?  I use THIS ONE from iherb.com.  Use referral code KOQ452 when you check out and you'll get $5 off your first order.

Ingredients

---

• 1 Cup Chickpea Flour (also called Besan or Gram--not graham flour)
• 1-1/4 Cups UNFLAVORED Whey Protein Powder
• 1 Cup All Purpose UNBLEACHED Flour
• 1 teaspoon Salt
• 5 Large Eggs
• 4 Tablespoons Extra Virgin Olive Oil (divided)

Step By Step Picture Directions (click images to enlarge)

---

1.  Mix dry ingredients together in the bowl of your heavy duty mixer.  Make a well in the center of the flour, and add the eggs and 2 Tablespoons of the olive oil.

2.  Using your electric mixer fitted with a dough hook, mix and knead on medium-low speed until a soft, silky, and slightly sticky dough is formed.  The dough should be very smooth.  If dough is too dry, add up to 1/4 cup water a tablespoon or two at a time.  If dough is too wet, add a bit more unbleached flour a tablespoon at a time.

3.  Coat a clean small mixing bowl with remaining 2 Tablespoons of Extra Virgin Olive Oil.  Turn the dough a couple of times into the oiled bowl to evenly coat the dough with olive oil.  Cover with plastic wrap and allow dough to rest at room temperature for at least 30 minutes or longer. Resting the dough is very important and will make the dough much easier to work with.

4.  Once the dough has rested, generously flour a large work surface with a mixture of 50% chickpea flour and 50% unbleached flour.  Using a rolling pin, roll and stretch the dough to approximately a 30x30 rough rectangle.  Don't worry if it's not perfectly shaped or has a small hole or two. Generously dust the dough with more flour as you stretch and roll the dough.  Allow the dough to dry slightly, approximately 30 minutes +/-.  Drying time will vary with humidity conditions.  The dough should be pliable and dry enough not to stick to itself when folded, but not so dry that it becomes brittle and breaks at the folds.

5.  Working from two sides, fold the dough over onto itself in 2-3 inch folds, dusting each fold with flour.  Keep folding like a business letter until you have a 3-4 inch wide layered strip.

6.  Slice the strip into fettuccine sized ribbons and unfold them a few at a time.  Set on a floured surface to dry a bit more.

7.  Bring a large pot of salted water to a rapid boil.  Drop the pasta into the boiling water and cook for 5-7 minutes for al-dente.  Serve with your favorite pasta sauce.  Uncooked noodles will keep in the refrigerator for up to a week and can be frozen for up to a month.  When boiling frozen noodles, do not thaw them--just throw the frozen noodles into the boiling salted water.

Creamy Basil Pesto Alfredo (Reduced Fat)

Difficulty:  EASY

Servings:  7 
Nutrition Information

Per Serving:  114 Calories
Fat 10g total; 3g saturated; 1g polyunsaturated; 6g monosaturated

Protein:  3g

Carbohydrates 2g

About This Recipe

---

Basil is a strong antioxidant, has anti-bacterial properties, and has anti-inflamatory effects.  It's also a rich source of Beta-carotene, magnesium, iron, calcium, potassium and Vitamins C and K.  This recipe is a very quick and easy to make in a small food processor.  I pair it with some Barilla Plus (yellow box) pasta, which has a bit more protein, less carbs, and good ALA Omega-3 fats.  Better yet, try making my HOMEMADE HI PROTEIN NOODLES <--recipe here

Ingredients

---

• 1/2 C. PACKED Basil Leaves (coarsely minced)
• 4 Cloves Garlic (pressed)
• 2 Tablespoons Extra Virgin Olive Oil
• 4 Ounces Light Cream Cheese (Neufchatel)
• 1/2 Cup Lowfat Cottage Cheese
• 1/4 Cup Parmesan Cheese (grated or shredded)
• 3 T. skim milk
• 1/2 teaspoon Salt
• 1 teaspoon Pepper
• 1/2 C. Toasted Pine Nuts or Toasted Slivered Almonds (optional)

Directions

---

1. In the bowl of a small food processor combine basil, garlic and olive oil.  Pulse process until basil and garlic are well macerated.
   
2. Add remaining ingredients and process until completely smooth and sauce is nicely speckled with bits of basil.
   
3. Toss 2/3 of sauce with one 14.5 oz. package of cooked pasta, top servings with remaining sauce and garnish with toasted pine nuts or almonds and additional Parmesan cheese.  Serve immediately, if not sooner.

Shirley's Black Bean Cardio Salad

Difficulty:  Super EASY

Servings: 4 (1 cup) servings

Nutrition Information

Per Serving:  200 Calories; 4g. Fat (only 0.6g. saturated)
Fiber:  12g.

Protein:  12g

Carbohydrates (all clean):  33g

About This Recipe

---

This recipe comes from "My Girl Shirl" and it's loaded with heart-healthy nutrients--folate, soluble fiber, antioxidants, organic sulfur and flavonoids, and plenty of monosaturated and omega-3 fats.

Ingredients

---

• 2 (15 oz) Cans Black Beans (Drained and THOROUGHLY rinsed)
• 1 Red Bell Pepper finely diced
• 4 Scallions (green onions) thinly sliced
• 3 Tbsp. finely minced fresh Cilantro
• 2 Tbsp. White Wine Vinegar
• 1 Tbsp. good Extra Virgin Olive Oil
• Salt and Fresh Ground Pepper to Taste
• 1 (6 oz.) can Solid White, Water-Packed Tuna (optional)

Directions

---

In a large bowl, combine all ingredients, and thoroughly mix.  Cover and refrigerate for at least 1 hour to allow the flavors to blend.

Marinated Mediterranean Longevity Salad

Marinated Longevity Salad

Yield:  Enough for a small army (About 25 generous servings)
Difficulty:  Easy

Nutrition Info, based on 1/2 cup base:

calories:  147

Fat:  11g total (mono 8g, sat 1, polyunsat 2)

Carbs (all CLEAN):  10g

Protein:  3g

About This Recipe

---

If you could take every macro-nutrient for good health and longevity and put it into one bowl, this would be it.  This recipe is a powerhouse of flavorful, colorful, raw vegetables,herbs, fiber, and good monosaturated fat. The 5 types of beans provide a good amount of protein.  This is always a crowd-pleaser at parties.  The marinated base keeps in a covered container in the fridge for a good week.  Be sure to rinse the beans thoroughly to eliminate 45% of the sodium.

Four Easy Steps

---

1. Make the dressing (recipe follows).
   
2. Make the base and marinate overnight (recipe follows).
   
3. Just before serving, cut or tear any hearty lettuce (romaine works well) into bite size pieces.
   
4. Into your salad bowl, mix equal parts of the marinated bean mixture and lettuce.  Toss with serveral big handfuls of shredded Parmesano Reggiano cheese and additional dressing to taste.  Croutons at the last minute optional.

Dressing

---

• 1/3 C. Red Wine Vinegar
• 4 Cloves Garlic Pressed
• 2 T. Dijon Mustard
• 1 T. Freshly Squeezed Lemon Juice
• 3 T. Honey
• 1-1/2 C. Good Extra Virgin Olive Oil (taste matters!)
• Plenty of Salt and Fresh Ground Pepper to Taste

Mix first 5 ingredients in a shaker or bowl till combined.  Slowly add olive oil while shaking or whisking to form an emulsion.  Set aside.

Base -- Keeps in the refrigerator for a good week or so

---

• 1 can Garbanzo Beans Drained and Rinsed
• 1 can Dark Red Kidney Beans Drained and Rinsed
• 1 can Cannelli Beans Drained and Rinsed
• 1 can Black Beans Drained and Rinsed
• 1 cup Diced Celery
• 1 cup Fresh Raw Green Beans or Snap Peas cut on the bias
• 1 Red Bell pepper diced
• 1 box of Grape Tomatoes halved
• 1 can Medium or Small Pitted Black Olives drained
• 2 14-oz cans Small Artichoke Hearts (or 2 14-oz jars marinated) drained and quartered
• 1 med. Red Onion diced (or more to taste)
• 1 cup Packed Minced Italian Parsley (or the whole bunch!)
• 1 cup Broccoli coarsely diced
• 1 cup Cauliflower coarsely diced 

Combine in a large covered bowl with 2/3 of dressing and marinate at least 4 hours or overnight in the refrigerator.

Optional -- Top with 6 ounces of grilled salmon, chicken or steak; or a can of albacore tuna for a nice one-dish meal!

 

Appetizer of Champions--Black Bean Dip

Serving Size:  4 Tbsp
Difficulty:  EASY
Calories 90; Fat 3g. (1g. saturated); Carbohydrates 3g;
Protein 4g; Fiber 2g





About This Recipe

---

This recipe calls for canned black beans.  If you read the label, you'll notice that, save for reduced-sodium versions, all canned beans are high in sodium.  Thoroughly rinsing canned beans reduces the sodium content by 45%!  Always thoroughly rinse canned beans, especially if you have issues with hypertension.  You can reduce the sodium further, by starting with reduced sodium black beans, but you'll pay about 50% more per can.  I say just by the cheap ones and rinse the hell out of them.  This recipe is high in fiber, contains good fats, and  weighs in at a whopping 4 grams of protein per serving.  What's more, it tastes great!  Enjoy it with some homemade garlic pita chips.

Ingredients

---

• 2 Tbsp. Extra Virgin Olive Oil
• 4 Cloves Garlic (finely minced or pressed)
• 1 Medium Onion Diced
• 3.5 tsp. Ground Cumin (watch the freshness--cumin loses its flavor quickly)
• 1.5 tsp. Dried Oregano
• 1 4-oz Can Chopped Green Chilis (drained)
• 1 small jalapeno pepper finely minced (with seeds for a kick, or seedless for mild)
• 2 15-oz. Cans Black Beans (Drained and THOROUGHLY rinsed)
• 1 Cup Lowfat Cottage Cheese
• 4 Oz. Light Cream Cheese
• 1/2 C. Packed Minced Cilantro
• Juice of One Lime
• 2 tsp. Salt and 1/2 tsp. Black Pepper (more or less to taste)

Directions

---

1. In a medium-sized wide saucepan or saute pan, heat olive oil over medium heat and add garlic, onion, cumin, and oregano.  Saute until onions and garlic are slightly softened (about 5 minutes).  Stir in the green chilis.  Remove from heat and cool to room temperature.
   
2. In the bowl of food processor fitted with the metal knife blade, process the cream cheese and cottage cheese until smooth. 
   
3. Add remaining ingredients except for the cilantro to the food processor and process until smooth.
   
4. Pulse in the 1/2 cup of packed cilantro just until incorporated.
   
5. Chill overnight to blend flavors.  Garnish with additional chopped cilantro.