Artichoke Spinach Spread in Wonton Baskets
These are absolutely incredible….serve warm or cold.
32 wonton wrappers
2 teaspoons olive oil
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons instant chicken stock mix (Knorr brand)
1 (6 ounce) bag baby fresh spinach, chopped
1 (14 ounce) can artichoke hearts in spring water, drained and chopped
1/2 cup grated low fat Parmesan cheese
1/2 cup sour cream
cooking spray
Coat a mini-muffin tin with cooking spray and press the wontons into each tin to form a cup. Lightly coat with cooking spray and bake for 7 minutes in a 350 degree oven or until lightly brown. Remove from the oven and cool.
Meanwhile, heat oil in a large skillet over medium high heat. Add the onion, garlic and chicken granules. Cook until onions are soft, about 5 minutes. Add the spinach, artichokes, and cheese and continue to cook until spinach is wilted. Cool slightly and add the sour cream. Spoon a heaping tablespoon of the mixture into the wonton cups.
Makes 32 servings
WW points: 0 for 1 serving; .5 for 2 servings; 1 for 3 – 4 servings
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Reuben Bites
Yield: 24 servings; 1 point per serving
6 slice rye bread, cut into quarters, or 24 mini party breads
1 sprays cooking spray, or enough to coat bread
1/4 cup diet thousand island salad dressing
8 oz low-fat hard cheese, Swiss, cut into 24 pieces
1/4 pound cooked corned beef brisket, lean, cut into 24 pieces
1 cup sauerkraut, drained
Preheat oven to 350ºF. Coat a baking sheet with cooking spray. Place rye bread on baking sheet; coat each piece with cooking spray.
Spread 1/2 teaspoon Thousand Island dressing on each piece of bread. Layer with 1 piece each, Swiss cheese and corned beef, and 2 teaspoons sauerkraut.
Bake for 15 minutes. Serve immediately.
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Hot Crab Dip
Yield: 12 servings; 2 points per serving
3/4 cup nonfat sour cream
2 tablespoons fresh lemon juice
1 tablespoon grated onion
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 teaspoon Old Bay Seafood seasoning
8 ounce reduced-fat cream cheese -- softened
2 ounces lowfat cheddar cheese -- sharp cheddar, about 1/2 cup
1 pound lump crabmeat -- shell pieces removed
1 dash paprika
Combine the first 8 ingredients (through cream cheese) in a bowl; stir well with a wire whisk. Stir in cheddar cheese and crabmeat.
Spoon the crabmeat mixture into a 1 1/2-quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325° for 30 minutes or until thoroughly heated. Serve warm with plain crackers.
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Hot Crab Dip 2
Serve warm with melba toast or pita chips.
1 cup fat-free cottage cheese
1/2 teaspoon grated lemon rind
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1 (8-ounce) block 1/3-less-fat cream cheese, softened
2 tablespoons chopped green onion
1 pound lump crabmeat, shell pieces removed
Cooking spray
2 tablespoons grated fresh Parmesan cheese
1/4 cup dry breadcrumbs
Preheat oven to 375°. Combine first 9 ingredients in a food processor; process until smooth.
Combine cottage cheese mixture, cream cheese, and onion in a large bowl; gently fold in crab. Place crab mixture in an 11 x 7-inch baking dish coated with cooking spray.
Bake at 375° for 30 minutes. Sprinkle with Parmesan and breadcrumbs. Bake at 375° for 15 minutes or until lightly golden. Yield: 20 servings (serving size: about 3 tablespoons)
CALORIES 63; FAT 3.1g; PROTEIN 6.8g; CHOLESTEROL 30mg; CALCIUM 29mg; SODIUM 264mg; FIBER 0.1g; IRON 0.3mg; CARBOHYDRATE 1.9g
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Hot Crab Dip (Crockpot)
Yield: 5 cups; 2 points per 1/4 cup serving
1/2 c skim milk
1/3 C salsa
3 pkgs (8 oz each) light cream cheese, cubed
2 pkgs (8 oz each) imitation crabmeat, flaked
1 c thinly sliced green onions
1 can (4 oz) chopped green chilies
Combine milk and salsa.
Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies.
Cover and cook on LOW for 3-4 hours, stirring every 30 minutes.
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Crab Appetizer
Yield: 8 servings; 1 point per serving
2 cans (7-1/2 oz) king crabmeat, drained
1 teaspoon Worcestershire sauce
1/2 cup Kraft fat-free Miracle Whip (or mayo)
1/2 teaspoon lemon juice
2 tablespoons chopped parsley
3 hard-cooked egg whites only, chopped finely
2 tablespoons chopped snipped chives
1 cup diced pared cucumber
If necessary, remove cartilage from crabmeat. In a medium bowl, combine Miracle Whip, parsley, chives, Worcestershire, and lemon juice; mix well. Add chopped cooked egg whites, crabmeat, diced cucumber and toss.
Refrigerate, covered, until well chilled, about 1 hour.
For an appetizer serve with fat-free crackers. (add points for crackers) For salad, serve over lettuce leaf.
PER SERVING: CALORIES: 45.5 FAT: 0.4g CHOL: 14.1mg FIBER: 0.2g SODIUM: 482mg
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Cheesy Stuffed Mushrooms
Yield: 4 servings (2 mushrooms/serving); 1 point per serving
8 whole white (or baby portabella) mushrooms
4 Wedges Laughing Cow Cheese (halved) (any flavor)
2 Tbsp seasoned breadcrumbs
2 tsp parmesan cheese
Dash of salt
Clean mushrooms and remove stems. Mix breadcrumbs, parmesan cheese and salt. Place ½ wedge of cheese in each mushroom cap and sprinkle with the bread crumb mixture. Bake at 375 for about 20-25 minutes or until mushrooms are done.
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Hot Mexican Dip
Yield: 8-10 servings; 5 points per serving
1 pound uncooked ground chicken breast
32 oz Old El Paso Fat-Free Spicy Refried Beans
16 oz low-fat cheddar or colby cheese
1 cup Pace Picante Salsa
1 oz jalapeno popper(s)
2 cup reduced-fat sour cream
Cook & crumble ground chicken until all pink is gone. Spread refried beans in 9x12 baking dish. Crumble 1/2 the chicken on top. Add sliced jalepenos, salsa, 1/3 of the cheese. Repeat layers. Top with sour cream and the last of the cheese. Sprinkle chopped green onions on top. Bake at 350 until hot & bubbled up. Serve with baked tortilla chips, or whole grain crackers.
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Pineapple Cheese Ball
8 oz. crushed pineapple, drained
1/2 c. green pepper, finely diced
1 t. finely chopped onion
1 t. seasoned salt
2 8oz pkgs. fat free cream cheese
Mix all together and refrigerate till chilled. Serve with crackers.
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Wonton Cheese Tarts
6 serving cooking spray (5 one-second sprays per serving), or enough to coat pan and wonton wrappers
16 pieces wonton wrapper(s)
1/4 cup low-fat shredded cheddar cheese
4 oz fat-free cream cheese, softened
1/4 tsp cayenne pepper
1/2 tbsp Dijon mustard
2 tbsp sweet red pepper(s), chopped
7 oz canned artichoke hearts, without oil, drained and chopped
1/4 cup parsley, fresh sprigs
Preheat oven to 350°F. Coat a 16-hole miniature muffin pan with cooking spray.
Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.
Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 teaspoon of cheese mixture into each muffin cup.
Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve. Yields 2 tarts per serving
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Laughing Cow Cheese Wedges
(1 point per wedge): These are also WONDERFUL tucked into wonton skins and baked
I use 8 wonton skins and 2 wedges for a 5 point snack/light meal. Just moisten the edges of the wonton, place the portion of cheese on there, and seal. Spray the tops with pam and sprinkle with sea salt, and bake at 350 for about 8-10 minutes until golden and crunchy.
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Fluffy Peanut Butter Dip
1/3 cup all natural creamy peanut butter (spreads easier than Jif or Skippy)
6 oz fat free vanilla yogurt
1/2 cup lite cool whip
Whisk together PB and yogurt until smooth. Fold in whipped topping and mix well.
Makes about 12 two-tablespoon servings at:
60 cal, 4.5 g fat, 0 fiber, or ONE point
Tastes great with apples, strawberries, pretzel sticks, celery sticks, and graham crackers
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Mini Taco Cups
Servings: 48
1 Points per Cup
48 corn tortilla cup-shaped chips
3/4 cup reduced fat sour cream
8-12 pickled jalapeno pepper slices, chopped
1 1/2 tsps taco seasoning
1 can vegetarian chili
1/2 cup shredded taco cheese
Chopped parsley
Place oven rack to highest position, heat oven to broil. Select 48 unbroken chips and place in a single layer on one or two baking sheets. In small bowl, stir together sour cream, jalapenos and taco seasoning mix. Place about 1 tsp of chili into each tortilla cup. Top w/ 1/2 tsp of shredded cheese per cup.
Place on top rack in oven and broil for 1-2 minutes, until cheese is melted and chili is heated through (tortilla edges will just begin to brown) Once cups are heated, remove from oven, top with a small dollop of the jalapeno sour cream mixture. If desired, top w/ chopped parsley.
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Mini Quiches
4 oz cooked 95% fat free ham
1 pkg. Reduced fat crescent rolls
1 egg
1 tsp. Dijon mustard
1 tsp. Onion flakes
2 oz. Reduced fat cheddar cheese
In medium bowl, beat egg. Add mustard and onion and blend well. Add cheese and finely diced ham. Separate crescent rolls into 4 rectangles. Cut each rectangle into 6 pieces. Spray mini muffin pan with cooking spray. Then line with crescent roll squares. Bake at 350* until golden, 10-12 minutes.
Yield: 24 = 47 cals., 2g fat, 0g fiber
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Fruit Dip
1 can (8 ounces) crushed unsweetened pineapple, undrained
3/4 cup fat-free milk
1/2 cup (4 ounces) fat-free sour cream
1 package (3.4 ounces) instant coconut cream pudding mix
Fresh pineapple, grapes and strawberries or other fruit
In a blender, combine the first four ingredients; cover and process for 1 minute or until smooth. Serve with fruit. Store in the refrigerator. Yield: 2 cups.
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Fruit Dip #2
8 oz light cream cheese
12 oz Cool Whip Free, thawed
7 oz jar marshmallow cream
¼ cup strawberry or raspberry Jam, melted
Blend all ingredients until smooth. Refrigerate.
Yield: 4 cups= 20 servings= 2 pts. Each, 95 cals., 2g fat, 0 fiber
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Boneless Buffalo Chicken Bites
1 Cup Flour* (you only use 1/2, reflected in NI)
2 teaspoons Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Paprika
1/4 cup Egg Substitute
1 Tablespoon Skim Milk
1 Pound Boneless, Skinless Chicken Breasts
Non-stick Cooking Spray
1/4 Cup Frank's Hot Sauce
2 Tablespoons Fat Free Margarine Spread
2 Tablespoons Water
Preheat oven to 475 degrees.
Combine the flour, salt, cayenne pepper, black pepper and paprika in a medium bowl. Whisk the egg and milk together in a small bowl.
Slice the chicken breasts into large chunks (2-3 bites per chunk). Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated.
Place a piece of foil (dull side up) onto a cookie sheet and spray with non-stick cooking spray. Arrange the chicken on the baking sheet and then spray a light coating over the top of each piece. Bake the chicken for 10-12 minutes or until it begins to brown. Turn the heat up to broil and continue to cook the chicken for 2-3 more minutes or until the surface begins to become golden brown and crispy.
As the chicken cooks, combine the hot sauce, margarine and water in a microwave save dish. Microwave on high until the mixture begins to bubble, then remove the sauce from the heat and cover until it's needed.
When the chicken pieces are cooked, remove them from the oven and let them cool for a couple of minutes. Place the chicken into a covered container and then shake gently until each piece is coated. Serve immediately.
Serves: 4
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Pepperoni Pizza Rolls
12
(4 rolls per serving); 3 points per 4-roll serving
1 (15 oz.) Can Contadina Pizza Sauce
1 Cup Fat Free Shredded Mozzarella Cheese
51 Turkey Pepperoni Slices, cut small
1 teaspoon Crushed Red Pepper
48 Square Wonton Wrappers
Pre-heat oven to 350 degrees.
In a medium bowl, combine the pizza sauce, mozzarella cheese, pepperoni and red pepper.
Place a piece of foil dull side up on a baking sheet and spray with non-stick cooking spray. Place 1 wonton wrapper on a flat surface and place 1/2 tablespoon of pizza mixture towards the edge of the wrapper closest to you. Dip your finger in water and wet the remaining 3 edges.
Roll the wrapper starting with the edge closest to you towards the other side. Press the ends down with your fingers and fold the end under. Place on a baking sheet and continue until the sheet is full.
Spray the tops with cooking spray and bake for 15 minutes. Flip each roll and continue baking for an additional 5-10 minutes or until golden brown on both sides. The rolls will puff while baking, but flatten out as they cool. Allow to cool slightly before eating. The centers will be very hot.
Note: If you don't want to bake all of these at once, you can place the baking sheet onto the freezer until the rolls are completely frozen. Once frozen, place the rolls into a zip lock freezer bag and leave in the freezer until your ready to bake. When ready to bake, you can either thaw them out in the microwave or bake frozen. Additional baking time may be needed if frozen. I don't suggest cooking them in the microwave. They will be doughy.
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Chili Con Queso Bites
Serves: 18
1 Point each
4 Medium Eggs
1/2 Cup Picante Sauce
1/4 Cup Flour
2 teaspoons Chili Powder
3/4 Cup Kraft 2% Shredded Cheddar Cheese
1 Green Onion
Preheat oven to 400 degrees. Spray18 (3-inch) muffin pan cups with butter flavored non-stick cooking spray. Set aside. In a medium bowl, mix eggs, picante sauce, flour and chili powder. Stir in cheese and onion. Spoon evenly into each cup. Bake 10 minutes or until golden brown. Serve warm or at room temperature with fat free sour cream and additional picante sauce if desired (add additional points for sour cream).
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Bacon & Tomato Cups
10 servings; 4 points per serving
8 slices turkey bacon
1 tomato, chopped
1/2 onion, chopped
3 oz. fat free
Swiss cheese
1/2 cup fat-free mayonnaise
1 tsp. dried basil
1 (16oz) can of reduced fat buttermilk biscuits
Preheat over to 375 degrees. Lightly grease mini muffin tin. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into medium mixing bowl and mix tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of mini muffin pan. Fill each half way with mixture and bake for 10-12 minutes or until golden brown.
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Cool Veggie Pizza
1 package (8 ounces) refrigerated lf crescent rolls
1 package (8 ounces) softened ff cream cheese
1 1/2 teaspoons ff mayonnaise
1 garlic clove (pressed)
1 teaspoon dried dill weed
Salt and pepper to taste
2 cups assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrots, zucchini, yellow squash
Preheat oven to 350 degrees. Unroll crescent dough and separate into 8 triangles. On 13" Round Baking Stone (or in a 13 x 9 pan), arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Dough and Pizza Roller, roll out dough to a 12-inch circle, pressing seams together to seal.
Bake 12-15 minutes or until light golden brown. Remove from oven and let cool completely. In bowl, combine remaining ingredients except vegetables and mix well. Spread cream cheese mixture evenly over top of crust. Prepare assorted vegetables and sprinkle over top of pizza.
Refrigerate 30 minutes. Cut into squares and serve.
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Spinach Triangles
POINTS® Value | 1
Servings | 12
To ensure these appetizers are crispy, make sure to use fat-free cottage cheese drained of any excess water. Spray the phyllo well and work with it quickly, so it does not dry out.
10 oz chopped frozen spinach, thawed
1 medium onion(s)
1 medium garlic clove(s), minced, 1/2 tsp
3 oz feta cheese, crumbled
1/2 cup fat-free cottage cheese, drained
1/2 tsp dried oregano
3 sheet phyllo dough, (about 12 x 17 inches each)
Squeeze excess liquid from the spinach and set aside.
Coat an unheated large skillet with cooking spray. Add the onions and garlic. Cook over medium-high heat until onions are tender, about 3 minutes. Remove from heat and stir in the spinach.
In a large bowl, combine the feta cheese, cottage cheese and oregano. Stir in the spinach mixture.
Preheat the oven to 375°F (175°C). Coat a baking sheet with cooking spray and set aside. Place one sheet of phyllo dough on a piece of wax paper; coat evenly with spray. Repeat layering and spraying the phyllo two more time (you'll use a total of 3 sheets).
Cut the stack of prepared phyllo dough horizontally into six strips, then vertically into 4 strips. You should end up with 24 squares. Place a teaspoon of spinach filling into the center of each square and fold it in half so that your square is now a triangle.
Transfer the filled triangles to the prepared baking sheet. Coat with spray. Bake until golden brown, 15 minutes. Yields 2 triangles per serving.
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Bacon & Tomato Pizza
10 strips of turkey bacon
1 8oz. pkg of reduced fat crescent rolls
4oz. of fat-free cream cheese
2T light mayo
1T dry veggie soup mix
½ pint tomatoes
To create crust, press crescent roll dough out on a cookie sheet sprayed w/non fat cooking spray, pinch together any seams. Bake at 350 for 12 minutes, remove from oven and cool slightly. Slice tomatoes in half; set aside. mix together cream cheese and vegetable mix. spread mixtures evenly over crust, sprinkle with bacon and follow with tomatoes.
**for BLT pizza add 1/2 cup shredded lettuce on top of tomatoes
4 points per serving using 8 servings for the pizza.
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Taco Dip
Servings | 64
16oz. light cream cheese
1/4 cup fat-free sour cream
2 tbsp taco seasoning
1/2 cup salsa
Mix together softened cream cheese with sour cream and salsa; once blended, add taco seasoning (electric hand mixer works great); pour into serving dish and then chill until ready to serve.
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Taco Dip 2
Servings | 6
Estimated POINTS® value per serving | 4
1 can refried beans
1/2 tsp black pepper
1 tsp garlic powder
3 Tbsp taco sauce
1 cup shredded Mexican 4-cheese blend
About 60 low fat, baked tortilla chips
In a 9 inch glass pie plate, spread the beans over the bottom. Sprinkle spices over beans, spread taco sauce over spices, and top with shredded cheese. Cook in microwave for about 5 minutes or until cheese is melted and bubbly. Serve with chips.
Can be made under the broiler as well; cook until golden brown and delicious.
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Layered Mexican Dip
1 8oz FF Cream Cheese
1 Can FF Refried Beans
1 Package Taco Seasoning (I use McCormick)
1 8oz Light or FF Sour Cream
1 8oz package 2% finely shredded cheddar
1 package Dole finely shredded lettuce
Chopped tomatoes, jalapenos, green onion, black olives (optional)
Use a pie plate or 9x13 pan
Layer 1: Mix cream cheese and refried beans until smooth - spread in bottom of pan.
Layer 2: Mix sour cream and taco seasoning until well blended. Layer on top of Layer #1.
Layer 3: Shredded Lettuce
Layer 4: Shredded 2% cheddar
Layer 5: Chopped tomatoes, jalapenos, green onion, black olives
Serve with Baked Tostitos or Tostitos Light. I've served this MANY times, and no one EVER knows that it's not a full-fat version.
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Walking Taco
1 (16 oz.) can f/f refried beans
½ packet taco seasoning
1 med. tomato, chopped
1 (8 oz) container of light or f/f sour cream
1 cup guacamole
1 cup shredded reduced fat Mexican style cheese
2 green onions, sliced
1(2.25) ounce can sliced black olives
Reduced Fat Tortilla Chips
Spread refried beans on the bottom of a 13 x9 inch baking ban. Top with taco seasoning. Top with chopped up tomatoes. Top with sour cream. Top with guacamole. Sprinkle this with shredded cheese
Top with green onions and olives. Refrigerate and serve with tortilla chips.
Serves 10-12 people.
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Cream Cheese Crescents
I cannot tell you how delicious these are! I would be proud to serve this to company!
Serves 8 - Points per serving 2
2 pkgs low fat Crescent Rolls
16oz Fat free cream cheese, softened
3/4 c Splenda Granules
1 egg
1 tsp vanilla
Press one pkg crescent rolls on the bottom of a 9 x 13 pan. Mix other ingredients (not the rolls) mixing well. Spread over crescent rolls. Place second pkg of crescent rolls on top of cream cheese mixture. Press and smooth. Mix and sprinkle cinnamon and Splenda on top. Bake at 350 degrees for about 25-30 or until golden brown. Let cool. Refrigerate.
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Buffalo Chicken Dip
12 Servings @ 3 pts each
1 lb boneless, skinless chicken breast, poached and shredded
1 12 ounce bottle Frank's Buffalo Chicken Hot Sauce
2 8oz packages FF cream cheese
16 oz bottle Hidden Valley FF Ranch Dressing or FF blue cheese dressing
3/4 cup chopped celery
8 oz RF Monterey jack or cheddar, shredded
To poach chicken, place in large pot with 2 cups water and a few splashes of hot sauce. Bring to boil then reduce heat, cover and simmer until tender and easily shredded. Combine cooked chicken with hot sauce, spread in bottom of a 13x9 inch baking pan.
In sauce pan, combine cream cheese and salad dressing until smooth. Pour cheese mixture over chicken. Sprinkle with celery, then with shredded cheese. Bake at 350 uncovered for 30-40 minutes until bubbly. Don't brown the top. Let stand 10 minutes before serving.
Serve with sturdy tortilla chips and/or celery sticks
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Chili Cheese Dip
Yield: 15 servings; 1 point per serving
15 oz Canned Turkey Chili With Beans
8 oz fat-free cream cheese
1 cup shredded fat-free cheddar cheese
The only instruction I got for this was layer it into a pan – I assume 8 x 8 square – and bake. No temperature given. Try 350 until the cheese is melted.
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Mississippi Sin
POINTS® values per serving | 2
Servings | 12 - (1/3 Cup)
2 cups shredded fat-free cheddar cheese
1 1/2 cups fat-free sour cream
8 oz fat-free cream cheese - softened
1 cup diced ham
2 - 4 oz cans diced or chopped green chilies
1/2 cup chopped green
1/8 tsp Worcestershire sauce - or you can leave it out - A drop will do it..
A jar of diced pimento
Mix all together and put into a crockpot on low. Serve warm.
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Spicy Pretzels
12 oz pretzel sticks
1 TB reduced fat margarine, softened
3 TB honey
1 tsp. onion powder
1 tsp. chili powder
Line a 15x10x1 pan with foil, coat foil with cooking spray. Place pretzels in a large bowl. In a small bowl, combine honey, onion powder, chili powder and margarine. Pour over pretzels; toss to coat evenly. Spread into prepared pan. Bake at 350* for 8 minutes, stirring once.
Yield: 12 servings (1/2 cup)= 2 pts each, 122 cals., .4g fat, 1g fiber
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Jalapeno Poppers
3/4 cup cornflake crumbs
2 oz light cream cheese
1/4 cup fat-free egg substitute
1 Tbsp fat-free mayonnaise
8 small jalapeno pepper(s)
1/2 cup low-fat shredded cheddar cheese
2 sprays olive oil cooking spray
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside. Halve jalapenos lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating — wear gloves or put plastic bags over your hands. And don’t rub your eyes.) Stuff jalapeno halves with cream cheese mixture.
Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed jalapeno halves into egg substitute and then roll in cornflake crumbs to coat.
Transfer jalapenos to prepared baking sheet and coat with cooking spray.
Bake until filling is bubbly, about 30 minutes. Serve hot. Yields 2 poppers per serving.
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7 Layer Dip (Core)
Taco bell canned FF refried beans
1 C (plus or minus a little bit) FF sour cream
1 packet of taco seasoning
chunky salsa
black olives
FF cheese, grated
chopped green onions
chopped lettuce
Mix 1/2 of the taco seasoning with the refried beans, and spread in the bottom of a dish.
Mix the other half of the taco seasoning with the FF sour cream.
Layer all ingredients, finishing with the chopped green onions and lettuce on top. You can add as much or as little of each ingredient that you want.
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Tortilla Swirls
3/4 cup nonfat cream cheese
1/2 cup nonfat sour cream
1 cup shredded nonfat sharp cheddar cheese
1/2 green bell pepper, seeded and finely chopped
8 scallions, thinly sliced
2 teaspoons fresh lime juice
9 (6-inch) fat-free flour tortillas
1/4 cup salsa
In small bowl, with electric mixer set at medium speed, beat cream cheese and sour cream until smooth. With mixer at low speed, blend in cheddar cheese, pepper, scallions and lime juice. Lay out tortillas on work surface. Spread about 1/4 cup cheese mixture on each tortilla; roll up with plastic wrap and refrigerate until chilled, at least 1 hour.
With a serrated knife, cut each roll into 6 equal slices; arrange, cut-side up, on serving platter. Top each swirl with 1/4 teaspoon salsa.
Serves 12.
Approximate nutrition data, per serving of 4-5 swirls: Calories 99 (3 percent from fat); fat 0.4 g (sat 0 g, mono 0.1 g, poly 0.2 g); protein 8 g; carbohydrates 21 g; fiber 1.72 g; cholesterol 4 mg; sodium 342 mg; calcium 142 mg.
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Pepperoni Pizza Pinwheels
1 (11 oz) can Pillsbury Crusty French Loaf dough
Cooking Spray
1/4 c Sundried Tomato Pesto (made by Classico)
18 slices turkey pepperoni
1/2 c shredded part skim mozzarella
Preheat oven to 350. Unroll dough onto work surface, lightly cat with spray.
Spoon pesto onto dough, spreading to edges. Place pepperoni slices evenly over dough. Sprinkle with cheese.
Roll tightly in a jelly roll fashion, pinch seam to seal. Cut roll evenly into 16 slices and place, cut side down, on a baking sheet coated with cooking spray.
Bake at 350 for 20 min or until golden brown. Serve with spaghetti sauce for dipping. 1 point each.
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Fruit Dip
1 container of Fat Free Cool Whip
1 big box (or 2 little) Sugar Free Vanilla Pudding mix
Let Cool Whip thaw for about 1 hour. Mix in pudding mix. use mixer until it looks well blended. Serve w/ fruit. Strawberries are best, fruit dip tends to slide off melons. Serves 10
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Cucumber Salsa
1 cup cucumber - diced
1 tablespoon fresh orange juice
1/2 cup orange sections - chopped
1/4 cup red onion
2 tablespoons jalapeno peppers - finely chopped
1 tablespoon white wine vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients in a bowl; stir well. Serve chilled or at room temperature.
Makes 2 cups. Serves 4. Points per serving: 0
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Chicken Nut Puffs
1 1/2 cups skinless boneless chicken breast - finely chopped
1/2 cup chopped almonds - toasted
1 cup chicken broth
1/2 cup vegetable oil
2 teaspoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon seasoned salt
1 teaspoon celery seed
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
1 cup egg substitute
Preheat oven to 450° F. Combine the chicken and almonds; set aside. In large saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes.
Add eggs, one a time, beating well after each addition. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450¼ for 12-14 minutes or until brown. Serve warm.
To Make Ahead: Prepare as directed but do not bake. Freeze mounds on baking sheets
about 1 hour or till solid. Remove from foil and place in a freezer container. Freeze up to 1 month. To bake, place on baking sheet lined with greased foil. Bake in a 400¼ oven about 18 minutes or till golden brown.
Makes 72. One point per serving.
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Basil Cheese Triangles
1 Pound Shredded Monterey jack cheese
2 eggs - slightly beaten
1/4 cup basil leaves - finely chopped
1/4 teaspoon white pepper
16 ounces phyllo dough - thawed
1/3 cup butter
Heat oven to 400¼ F. Grease cookie sheet. Crumble Feta cheese into small bowl; mash with fork. Stir in eggs, basil, and white pepper until well mixed. Cut stack of phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to prevent them from drying out.
Place 1 level teaspoon cheese mixture on end of 1 strip; fold phyllo strip end over end, in triangular shape, to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese mixture. Brush butter over triangles.
Bake 12 to 15 minutes or until puffed and golden. Serve warm.
Makes 6 dozen (72) . Points per serving: 1
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Fat Free Southwestern Chili Dip
16 ounces fat free small curd cottage cheese
1/3 cup chili sauce
1 tablespoon Worcestershire sauce
1/2 onion minced
2 tablespoons pickle relish
1 teaspoon chili powder to taste
1/2 teaspoon cumin to taste
Place cottage cheese in a large yogurt drainer or cheesecloth lined sieve. Place over a bowl, and refrigerate. Drain cottage cheese for about two hours.
Place drained cottage cheese in a food processor and process until smooth and lump free. Add chili sauce, Worcestershire sauce, onion and relish. Process until thoroughly mixed. Mix in seasonings to taste.
Serve with vegetables, chips, or pita bread. Yield: 6 Servings
Weight Watchers Points: 1 pt.
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Deviled Eggs
8 eggs - cooked
8 ounces plain nonfat yogurt
1 Tablespoon sweet pickle relish - drained
1 tablespoon Dijon mustard - country style
1/8 teaspoon salt
1/8 Tablespoon white pepper
paprika
Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl. Discard remaining 8 yolk halves.
Finely chop 4 egg white halves, and add to the mashed yolks. Set aside remaining 12 egg white halves.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well.
Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika. Each serving is 1 filled egg half.
Weight Watchers Points: 1 pt.
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Creamy Taco Dip
2-8oz. pkg. fat-free cream cheese
1-teaspoon Taco Seasoning
1 teaspoon dried parsley flakes
1 cup chunky salsa
1/3 cup shredded reduced fat cheddar cheese
1/3 cup ripe olives
In medium bowl, stir cream cheese with a spoon until soft. Stir in taco seasoning, parsley flakes, and salsa. Add cheddar cheese and olives. Mix well to combine.
Cover and refrigerate at least one hour.
8 servings; Serving Size=1/3 cup Weight Watchers Points: 1 pt.
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Chickpea and Roasted Red Pepper Dip
16 ounces chickpeas, canned - rinsed and drained
7 ounces roasted red pepper - rinsed and drained
1/2 cup nonfat plain yogurt
1 clove garlic - chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Process all ingredients in a food processor or blender until smooth.
Yield: "2 cups"; serving size is 2 T. Makes 16 servings.
Weight Watchers Points: 1 pt.
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Reduced Fat Queso Dip
1/4 cup chopped onion
2 cloves garlic - minced
2 tablespoons water
1 14 1/2 oz. can stewed tomatoes - drained and cut up
1 4 1/2 oz. can chopped green chili peppers - drained
1/2 teaspoon chili powder (or 3/4 tsp. if desired)
1/4 teaspoon hot pepper sauce
1 cup reduced fat cheddar cheese (4 oz.) - shredded
1 3 oz. pkg. cream cheese - cubed
3 ounces fat-free cream cheese - cubed
Combine onion, garlic, and water in a 2-quart saucepan. Bring to boiling. Cook, uncovered, over medium heat till water has evaporated, about 2 to 3 minutes.
Add tomatoes, chilies, chili powder, and hot pepper sauce. Cook and stir till hot. Add cheddar cheese and cream cheeses. Cook and stir over low heat till cheese is melted.
Serve immediately with baked tortilla chips and/or fresh vegetables.
Makes 2 1/4 cups (2 Tablespoons per serving). Weight Watchers Points:1 pt.
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Pineapple Salsa
3/4 cup (6 ounces) diced Grilled Pineapple
1/8 teaspoon salt
Pinch ground red pepper or dash hot red pepper sauce
3 tablespoons coarsely chopped red onion
1/2 t. fresh chopped ginger (optional)
1/2 teaspoon cider vinegar
1/2 teaspoon chili powder (optional)
1 medium garlic clove, finely minced
In medium non-reactive bowl, combine pineapple, onion, chili powder, garlic, salt and pepper. Depending on sweetness of pineapple, add vinegar to taste. Cover and refrigerate until ready to use.
Serving Size: 1/4 cup POINTS: 1
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Light Spinach Dip
1 (10-oz.) package frozen chopped spinach, defrosted
1 cup low-fat mayonnaise
1 cup non-fat sour cream
1 (8-oz.) can water chestnuts, drained and finely chopped
3 green onions, chopped
1 packet Knorr vegetable soup mix
Drain the spinach and squeeze dry. In a medium bowl, combine the rest of the ingredients. Add spinach and mix well. Refrigerate 3 hours before serving. 24 servings
Weight Watchers Points: 1 pt.
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Hot Asiago Dip
1 cup nonfat cottage cheese
1/4 cup nonfat cream cheese
2 tablespoons nonfat cream cheese
1 1/2 teaspoons dijon mustard
1/4 cup asiago Cheese - grated, (or parmesan)
2 scallions - sliced
1 jalapeno pepper - seeded, deveined and minced
In a blender or food processor, puree the cottage and cream cheeses; add the mustard. Add the Asiago cheese, scallions and jalapeno; pulse to combine.
Transfer the mixture to a 2-cup microwavable dish; microwave on High until heated through, 3 minutes. Serve at once. Serves 8. Weight Watchers Points: 1 pt.
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Diabetic Lowfat Texas Bean Dip
15 1/2 ounces black beans, canned - drained
15 1/2 ounces red beans - canned, drained
1 teaspoon canola oil
2 cloves garlic - minced
1/2 cup onion - chopped
1/2 cup tomato - diced
1/2 cup mild picante sauce
1/2 teaspoon ground cumin or 1/2 teaspoon chili powder
1 tablespoon jalapeno pepper - diced
1/4 cup reduced fat Monterey Jack cheese - coarsely grated
1 tablespoon fresh lime juice
Place beans in a bowl; partially mash with a potato masher or wooden spoon until chunky. Heat oil in a frying pan. Add onion and garlic; sauté for 4 minutes over medium heat. Add beans, tomato, picante sauce, cumin, chili powder and pepper. Cook for 5 minutes or until thick, stirring constantly. Remove from heat and stir in the cheese and lime juice. Stir until well blended and cheese has melted. Serve warm with tortilla chips.
Makes 40 (1-tablespoon) servings. Weight Watchers Points: 1 pt.
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Vegetable Egg Rolls
1 head Chinese cabbage, outer leaves removed, shredded
2 medium carrots, peeled and shredded
2 medium garlic cloves, minced
2 medium scallions, white and green parts, chopped
1 Tbsp ginger, fresh, minced or 1/2 tsp dried
1 Tbsp low-sodium soy sauce
2 tsp cornstarch
1 tsp sesame oil
8 average egg roll wrappers, about 1/2 oz each
4 serving olive oil cooking spray, or enough to coat egg rolls
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray. Place cabbage in a microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil; mix well.
Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and coat with cooking spray.
Bake until golden brown, about 25 minutes. Serve hot. 1 point per egg roll
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Spinach Phyllo Triangles
2 (10 oz) packages frozen spinach, thawed and squeezed dry
1/2 cup fat-free cottage cheese
1/4 cup egg substitute
2 oz fat-free feta cheese
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
6 sheets phyllo dough
Preheat the oven to 350° F. Spray a baking sheet with butter-flavored non-stick spray. Combine the spinach, cottage cheese, egg substitute, feta, dill, salt and pepper in a medium bowl; cover and refrigerate.
Coat a sheet of phyllo with the spray. Cut the sheet in half lengthwise, then fold each in half again lengthwise to make two long strips.
Place 1/4 cup of the chilled mixture on the bottom left half of the strip, and fold the other corner over the mixture to form a triangle. Continue to fold as you would a flag, retaining the triangle shape. Repeat with the remaining phyllo and filling to make 12 triangles.
Place the triangles on the baking sheet and spray with non-stick spray. Bake, turning once, until golden, about 20 minutes.
Makes 12 servings.
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Savory Glazed Meatballs
1/2 pound lean ground beef
8 ounces water chestnuts, canned - drained and chopped
1/3 cup dry bread crumbs
1 tablespoon beef bouillon granules
2 eggs -- beaten
16 ounces peach preserves
12 ounces chili sauce
1 envelope onion soup mix
Combine the ground beef, water chestnuts, bread crumbs, bouillon granules and eggs in a medium mixing bowl and mix well. Shape into 1 1/4 balls.
Brown the meatballs in a 12-inch skillet sprayed with nonstick cooking spray. Remove the meatballs with a slotted spoon to a medium bowl, discarding the pan drippings. Or bake in a 350° F. oven for 20 minutes on a cookie sheet that has been sprayed with oil.
Mix the peach preserves, chili sauce and soup mix in the skillet. Cook over low heat for 5 minutes, stirring constantly. Return the meatballs to the skillet and mix gently. Simmer for 10 minutes or until the meatballs are cooked through, stirring occasionally. Spoon into dish and serve with toothpicks
Makes 48 meatballs. Weight Watchers Points: 1 pt. per meatball
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Chicken Chile Tart
2 refrigerated pie crusts
9 ounces black bean dip
12 ounces skinned and boned chicken breast - cooked and diced
1/3 cup salsa - green
4 ounces shredded cheddar cheese
1/4 cup green onion - sliced
1 egg - beaten
cilantro - optional
Let piecrusts stand at room temperature according to package directions (15 to 20 minutes). Combine bean dip, Chicken, and salsa in a medium mixing bowl.
Unfold one pastry round. Place on a greased 12" pizza pan. Spoon chicken mixture on pastry and spread to within 1 inch of the edge. Sprinkle cheese and green onion over chicken mixture.
Combine beaten egg and 1 tablespoon water. Moisten edges of pastry with egg mixture. Unfold and place remaining pastry over filling. Seal edges by crimping with a fork. Prick the top several times. Brush top with egg mixture.
Bake in a 400° F. oven for 40 minutes or till pastry is golden. Let stand 10 minutes. If desired, top with sour cream and a cilantro sprig. Cut into 16 wedges. Weight Watchers Points: 4
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Five Layer Italian Hot Dip
8 oz. light cream cheese
1/4 cups grated parmesan cheese
1/4 cups Buitoni reduced-fat pesto with basil pasta sauce
1/2 cups roasted red peppers
1/2 cups part-skim mozzarella cheese
Mix cream cheese spread and 1/4 cup Parmesan cheese; spread onto bottom of 9-inch pie plate or quiche dish.
Layer remaining ingredients over cream cheese spread mixture - pesto through mozzarella.
Bake at 350 F for 15 minutes or until thoroughly heated. Serve hot with assorted crackers or sliced Italian bread. Serves 12. Weight Watchers Points: 2
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Cheesy Potato Skins
4 Large potatoes
2 tablespoons butter - melted
1 medium tomato - chopped
1/2 cup cheese - colby-jack
1/2 cup fat-free sour cream
5 medium green onion - sliced
Heat oven to 375 degrees F. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle.
Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch shells. Save potato pulp for another use. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.
Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted. Top with sour cream; sprinkle with green onions.
Serves 8. Weight Watchers Points: 2 per serving
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Chinese Chicken Fingers
1/3 cup lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 teaspoon peanut oil
1/8 teaspoon cayenne pepper
1 pound skinless and boneless chicken breasts 2-each in 8 slices
Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in a medium-sized bowl. Add the chicken strips and toss well to coat. Cover and refrigerate at least 1 hour, tossing occasionally.
Preheat the broiler and lightly grease the broiler pan rack. Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from the heat for 5 minutes, brushing once with the soy sauce mixture halfway through the cooking. Turn the chicken and broil 5 minutes longer, again brushing with the soy sauce mixture halfway through. Yield-- 4 servings (4 chicken fingers each)
To make ahead: Cut 2 chicken breasts each into 8 slices, and place in freezer weight Zip-lock bag. Pour marinade into bag and seal well. Freeze. Thaw in refrigerator overnight. Chicken will marinate as it thaws. Broil (or grill) as above being sure to thoroughly cook after last basting.
Yield: "16 pieces" Weight Watchers Points: 3 pt.
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Crunchy Cheese Dip
8 ounces pineapple chunks in juice
16 ounces low fat cream cheese - softened
8 ounces water chestnuts, canned - drained and chopped
3 tablespoons fresh chives - chopped
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup pecans - chopped
fresh parsley - chopped
Drain the pineapple, reserving 1 tablespoon juice. In a small bowl, combine pineapple, cream cheese, water chestnuts, chives, salt, pepper, and pecans. Stir in reserved juice; mix well. Garnish with parsley. Cover and chill. Serve with crackers.
Makes 3 1/2 cups. Add more points for the crackers.
Serves 20 Weight Watchers Points: 3 pt.
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Nachos
2 white corn tortillas
Kosher salt to taste
1/2 cup salsa
1/2 cup fat free canned refried beans
Diced onions to taste (optional)
Diced chilies to taste (optional)
Cut white corn tortillas into small triangles. Spray lightly with Pam or other cooking spray. Bake at 350° F. until golden brown and crispy.
Heat 1/2 cup fat free canned refried beans in small pot on stove top.
Remove golden brown tortilla triangles and place on a serving plate. Dollop heated refried beans on top. Spread 1/2 cup salsa over top. Sprinkle with diced onions and chilies. Serves 1.
You can also serve the beans in a small bowl and the salsa in a small bowl to dip the chips in -- prevent them from getting soggy. This is a really filling, high fiber snack.
You can bake a bunch of chips in advance. They stay fresh for about 1-2 weeks if stored in a sealed container. They are much less fattening than store bought chips and taste better than the store bought baked chips. Weight Watchers Points: 3 pt.
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"Fried" Onion Rings
1/4 cups all-purpose flour
1/4 tsp garlic powder
1/4 tsp dry mustard, or mustard powder
1/4 tsp table salt
2 large onions, Spanish, sliced into 1/4-inch-thick rounds
1/2 cups buttermilk
1 cups seasoned bread crumbs
1 servings cooking spray, olive oil flavored, or enough to coat onions
Preheat oven to 400° F. Coat a large baking sheet with olive oil cooking spray.
In a large bowl, combine flour, garlic powder, mustard powder and salt. Add onions and toss to coat.
Pour buttermilk into a large bowl, add onions and toss to coat (use your hands for the best result).
Place bread crumbs in a separate large bowl, add onions and toss to coat. Transfer onions to prepared baking sheet and spray with olive oil cooking spray. Bake until golden brown, 35 minutes. Serve hot.
Yields about 1/2 an onion per serving. Serves 4 Weight Watchers Points: 4 pt.
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Cheese Fries
1 1/2 lbs baking potatoes, peeled and cut into thin strips
1 T. grated parmesan cheese
1 T. vegetable oil
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. pepper
Combine all ingredients in a bowl, and toss well. Arrange potato strips in a single layer on a baking sheet.
Bake at 450° F. for 35 minutes or until golden. Serves 4; 4 points per serving
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Pinto Bean Dip
This gets better the longer it sits. You can serve it cold, but you could easily heat it and serve it warm. It's a super-easy pantry dip that you can throw together for drop-in company
Points: 1 per serving
Servings: 5 (1/4 cup each)
15 ounces canned pinto beans, drained (very lightly rinsed)
4 slices bottled jalapenos
1 Tablespoon bottled jalapeno juice
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine drained pinto beans with the other ingredients in a food processor. Puree on high speed until smooth. Cover and chill at least an hour before serving. Serve with tortilla chips and veggies.
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Roasted Veggie Spread
Preheat oven to 400.
Toss following veggies with 1 Tbsp. olive oil:
1 bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves of garlic
1 small zucchini, cut into chunks
Season with salt and pepper, spread evenly onto foil lined sheet pan. Roast until soft and brown on the edges(about 45 minutes). Cool completely.
Put 8 oz. light cream cheese into food processor, add veggies and process until blended, but not smooth.
Serve with pita, foccacia or soft bread.
Servings 14 (about 2 Tablespoons each) 1 Point per serving
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Baked Ravioli Appetizer
Serve these cheese-filled appetizers warm with spaghetti sauce or marinara sauce.
1/2 cup Italian dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup Sour Cream
1/4 cup milk
1 (9-ounce) package refrigerated cheese-filled ravioli
3/4 cup pasta sauce, warmed
Heat oven to 375°F. Combine bread crumbs and cheese in medium bowl.
Combine sour cream and milk in small bowl. Dip ravioli in sour cream mixture, then in bread crumb mixture to coat evenly.
Place ravioli on nonstick baking sheet. Bake for 12 to 14 minutes or until ravioli are crisp and lightly browned. Serve immediately with pasta sauce.
Yield: 36 appetizers at 1 point each.
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Stuffed Mushrooms
Yield: 32 servings; 0 points per serving
3 cup mushroom(s)
12 wedge Laughing Cow Light Creamy Garlic & Herb
1/2 cup Italian-Style Breadcrumbs
Unwrap cheeses and place in microwave for 30 seconds to a minute to soften. Combine together crumbs, mushroom stems and cheese. Take spoonfuls and fill mushroom caps. Place mushroom caps filling side up on UNGREASED cookie sheet. Cook 20 min at 400 degrees Farenheit or until stuffing is lightly browned on top. Let cool, then serve. Mushrooms will be juicy.
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Superbowl Skins
Yield: 24 servings; 1 point per serving
8 oz Reduced-Fat Velveeta Cheese Product, cubed into 24
4 slices Cooked Center-Cut Bacon, crumbled
1/4 cup reduced-fat sour cream
12 skin halves from 6 medium baked potatos
12 serving butter-flavor cooking spray
1/4 cup Green Onions, sliced thin
Preheat oven to 450 degrees. Bake 6 medium potatoes till done. Let cool.* Turn oven down to 375 degrees.
Cut potatoes in half lengthwise; scoop out centers, leaving 1/4 inch thick shells. Reserve centers for another use.
Place shells, skin sides down on sprayed baking sheet; spray insides of shells with butter flavored cooking spray.
Bake 15 minutes at 375 or til golden brown. top evenly with Velveeta and bacon. Bake an additional 4 minutes or til cheese is melted. Let cool and cut in half. Top half with sour cream and sprinkle thinly sliced green onions over all.
*Save time by baking the potatoes the day before you need them. Store the shells, covered, in the refrigerator till ready to use.
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