Edamame Hummus

Courtesy of BH&G

1 10 oz package frozen edamame
1/2 c snipped fresh italian flat leaf parsley
1/4 c lemon juice
1/4 c water
1 tbs tahini (sesame seed paste)
3 cloves garlic, peeled and quartered
1/2 tsp salt
1/2 tsp cumin
1/3 c olive oil
1/8 tsp paprika

1) Cook edamame until tender according to package directions; drain.
2) In food processor combine everything but water & oil. Add oil in a thin steady stream while still running. Add additional water if needed. Sprinkle with paprika before serving

16 servings (2 tbs hummus and 1/2 c vegetables) 81 cal, 6g fat, 1g sat fat, 0 mg chol, 78mg sodium, 5g carb, 1g fiber, 3g pro

Zucchini Parmesan Crisps

Courtesy of Food Network

• Cooking spray
• 2 medium zucchini (about 1 pound total)
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan (3/4-ounce)
• 1/4 cup plain dry bread crumbs
• 1/8 teaspoon salt
• Freshly ground black pepper

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

4 servings (1/2 cup): Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg

Lemon-Thyme Bruschetta

Courtesy of Noble Pig

8 ounces whole milk ricotta cheese
Juice and zest of one lemon
1 Tablespoon honey plus more for topping
1-1/2 teaspoons fresh thyme, chopped, plus more for garnish
Salt & pepper to taste

Heat oven to 400^o F.  Place bread slices on a baking sheet and brush both sides of the bread with oil.  Bake until golden brown, 4 to 5 minutes per side.

Mix ricotta, lemon juice and zest, 1 Tablespoon honey, 1-1/2 teaspoons fresh thyme, salt and pepper in a small bowl.  Spread over cooled bread slices.  Top with more honey and thyme.

Smotherd Pig in a Blanket

Courtesy of Hungry Girl

1 fat free (or nearly fat-free hot dog)
1 serving Pillsbury Reduced Fat Crescent Rolls refrigerated dough
1/2 slice fat-free cheddar cheese (cut slice on a diagonal so your half is triangle-shaped)
1/4c low-fat veggie chili

1. Preheat oven to 35
2. Stretch or roll out the triangle-shaped dough slightly, to make it a large triangle.
3. Lay cheese triangle at the base of the dough. Place hot dog at the base and gently roll it up.
4. Place on a baking pan sprayed lightly with non-stick spray. Bake for 12-14 minutes, until dough appears slightly browned and crispy.
5. Heat chili in the microwave. Once your pig in a blanket is fully cooked, plate it and top with chili.

Nutritional Info: 1 serving-196 calories, 5.25g fat, 950mg sodium, 24g carbs, 2.5g fiber, 5g sugars, 14g protein

Southwestern Egg Rolls

Courtesy of Hungry Girl

Egg Rolls:
3 original (not large) La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortillas
1 oz cooked skinless lean chicken breast, shredded
3/4 c frozen chopped spinach, thawed and thoroughly drained
2 tbs canned black beans
2 tsp canned sweet corn, drained
1 oz fat-free jalapeno jack cheese, shredded
1 tbs diced red chili pepper
For Sauce:
2 tbs fat-free sour cream
1 tbs mashed avocado
1 tbs diced tomato
1/2 tsp dry ranch dressing/dip mix
Black Pepper to taste

1. Preheat oven to 400 degrees
2. In a small microwave safe bowl, combine chicken, spinach, beans, corn cheese, and chili pepper. Heat for 30 seconds in the microwave
3. Warm tortillas in the microwave for 15 seconds. On a clean, flat surface, lay out tortillas side by side. Place one-third of the chicken-spinach mixture in the center of each tortilla.
4. To assemble each egg roll, fold sides in, so none of the filling can escape during cooking, and roll up from the bottom of the tortilla.
5. Place all three rolls seam side down on a baking sheet sprayed with nonstick cooking spray.
6. Bake in the oven for 12 minutes, flipping rolls over about halfway through cooking. Egg rolls should be crispy when done.
7. Meanwhile in a small bowl combine sour cream, avocado, and ranch mix. Stir until smooth and blended. Season to taste with black pepper.
8. Once egg rolls are done baking, allow them to cool for a few minutes. Cut each in half on a diagonal and arrange them beautifully on a plate.
9. Top dipping sauce with diced tomato and serve with your egg rolls.

Nutritional Info: 2 servings 3 each egg roll halves with sauce-181 calories, 4.5g fat, 666mg sodium, 27g carbs, 14g fiber, 2g sugars, 19g protein

8 layer Dip

Courtesy of Hungry Girl

4 cups shredded iceberg lettuce
2 1/2 c peeled and cubed butternut squash
2 c cherry tomatoes, chopped
1 c diced onions
1 c canned black beans, heated
4 oz ground-beef style soy crumbles. thawed if previously frozen
4 oz roasted red peppers (not packed in oil), chopped
1/2 c fat free sour cream
1/4 c shredded fat-free cheddar cheese
3 1/2 tsp taco seasoning mix, dry
Optional: salt, black pepper, lime juice

1. Combine half of the tomatoes with all of the onions. Season to taste with salt, black pepper, and lime juice if desired. Set aside.
2. Nuke squash in a covered microwave safe dish with 2 tbs of water for 6-7 minutes, until squash is tender enough to mash.
3. Using a fork or potato masher, mash squash to a pulp. Mix in the 1 1/2 tsp of taco seasoning and set dish aside.
4. Combine soy crumbles with the remaining tomatoes, and 2 tsp of taco seasoning, in a heating pan. Cook over a medium flame, stirring occasionally until heated and mixed.
5. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, meat mixture, shredded cheese, red peppers

Nutritional Info: 8 servings-105 calories, 0.5g fat, 323mg sodium, 19g carbs, 4g fiber, 3g sugars, 7g protein.

Spinach Dip

Courtesy of Hungry Girl

one 10-oz package frozen chopped spinach, thawed and drained thoroughly
4 oz canned sliced water chestnuts, chopped
4 oz fat free block cheese
3 tbs plus 1 tsp reduced fat Parmesan-style grated topping
1/3 c plus 2 tsp fat free mayonnaise
1/4 c fat free sour cream
1 oz light soymilk
2 tbs minced shallots
1 tsp minced garlic
salt and pepper to taste

1. Preheat oven to 325
2. Cook garlic and shallots over medium heat in a pay sprayed with nonstick spray (few minutes). Set aside.
3. In medium saucepan, melt block cheese over a low flame with the soymilk, stirring occasionally.
4. Once cheese has melted and the mixture is well blended, add mayo, sour cream, and Parmesan. Stir until thoroughly mixed (over low heat)
5. Next add garlic, shallots, and water chestnuts and stir. Add spinach to the pot and mix thoroughly.
6. Spoon dip into a medium casserole dish and bake in the oven for 20-25 min.

Nutritional info: 8 servings (3 heaping tbs)-72 calories, 1g fat, 310 mg sodium, 9g carbs, 1g fiber, 4g sugars, 7g protein

Jalapeno Swappers

Courtesy of Hungry Girl

5 fresh whole jalapenos
1/2 c Fiber One bran cereal
1/4 ff liquid egg substitute
1/4 c fat free cream cheese
1/4 c shredded fat-free cheddar cheese
optional: salt, pepper, garlic powder

1. Heat oven to 350
2. Halve the jalapenos lengthwise and remove seeds, stems, and membranes. Wash halves and dry them very well.
3. Stir together cream cheese and shredded cheese. Add optional seasonings.
4. Grind Fiber One to a breadcrumb-like consistency. Place crumbs in one small dish and egg substitute in another.
5. Stuff each jalapeno half with the cheese mixture. Next, carefully coat both sides of each half, first with egg substitute and then with Fiber One crumbs.
6. Place jalapenos on a baking pan sprayed with non-stick spray. Cook for 30 minutes.

Nutritional info: 2 servings-126 calories, 1g fat, 425mg sodium, 22g carbs, 8g fiber, 4g sugars, 14g protein

Twice Baked Potato-HG

Courtesy of Hungry Girl

1 medium (8 oz) baking potato
1 slice fat-free American Cheese
1 oz fat-free liquid non-dairy creamer
Salt, Paprika, Pepper, and Parsley to taste

1. Preheat oven to 375
2. Puncture potato in several places with a fork. Peel the skin off the top of the potato and then cook in the microwave for 6-8 minutes.
3. Once potato is cool enough to handle, scoop out the insides, leaving behind an empty potato shell. Set shell aside.
4. Place potato pulp in a small dish and then add cheese, creamer, and a little salt. Mash it all together until the cheese melts, leaving a creamy, cheesy mashed potato mixture.
5. Place potato mixture back into the potato shell and sprinkle with paprika and parsley.
6. Place potato in a baking dish sprayed lightly with nonstick spray and bake in the oven for 20-30 minutes until the top is nice and brown.

Nutritional Info: 226 calories, 0.5g fat, 335mg sodium, 46g carbs, 5g fiber, 4g sugars, 9g protein

Super-Skinny Skins

Courtesy of Hungry Girl

3 medium (8 oz) baking potatoes
1/2 c shredded fat-free cheddar cheese
2 tbs imitation bacon bits
Optional Toppings: chopped scallions, fat-free sour cream, salsa

1. Preheat oven to 375
2. Pierce potatoes several times with a fork. Place potatoes on a microwave-safe plate. Microwave for 4 minutes.
3. Turn potatoes over and return them to microwave for 4 more minutes. Allow them to cool for a few minutes.
4. Cut potatoes in half lengthwise. Using a fork, gently scrape out the bulk of the flesh. Place the empty potato shells on a baking dish spritzed with nonstick spray. Place dish in the oven and cook for 8-10 min, depending on how crispy you like your potato skins.
5. Even distribute cheese and bacon bits on top of potato skins. Return skins to the oven until the cheese has melted.
6. Cut each potato skin in half. If desired, top with scallions and serve with sour cream and/or salsa.


Nutritional Info: 3 servings-157 calories, 1g fat, 271mg sodium, 28g carbs, 4.5g fiber, 1g sugars, 10g protein.

Creamy Spinach Parmesan Dip

Creamy Spinach Parmesan Dip-Weight Watchers

1 pound(s) spinach, baby leaves
3/4 cup(s) reduced-fat sour cream
1/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested
1 large garlic clove(s), finely chopped (or more to taste)
1/8 tsp ground nutmeg
1/8 tsp sea salt, or more to taste

*Steam, boil or microwave spinach until wilted, about 3 to 5 minutes; drain well and cool.
*Combine all ingredients in a blender or food processor; puree until smooth. Spoon into a serving bowl or onto fresh vegetables and sprinkle with sea salt.
*Yields about 1/4 cup dip per serving.

Leslie's Pickles

Leslie's Pickles-Leslie Olson

1 46 oz jar of Vlassic Dill Whole Pickles-Kosher
*Drain pickles and cut into 4ths

2 cups water and 2 cups sugar
*Boil until sugar is dissolved. Cool a little then pour over pickles that have been layered with 3 whole cinnamon sticks and 10 whole cloves. Store 24 hours in refrigerator before serving

Vegetable Dip

Vegetable Dip-Kathie Rockwell

1 Pint IMO
1 Pint Mayonaise
2 tbs parsley flakes
2 tbs dill weed
2 tbs Bon Apetite

*Mix together and cool in refrigerator before serving

Chicken Macaroni Salad

Chicken Macaroni Salad-Kathie Rockwell

1 medium package rainbow pasta
4 cooked and diced chicken breasts
2 cans pineapple (crushed or chunks)
30-40 red grapes cut in half
2 cups diced celery
1 can water chesnuts (sliced and chopped)
3-4 diced apples (I like to use granny smiths)
1 lg package of sunflower seeds
1-2 packages of cashews
Dressing: 1 bottle kraft coleslaw dressing & 2-3 cups mayonaise

Meatball Sauce

Meatball Sauce (Stephanie Timiney)

30 frozen italian style meatballs
1/2 can of cranberries
1 cup sour kraut
1/4 cup brown sugar
1/2 bottle of Heinz chili sauce
1 1/4 cups water

Cook it on the stove or in a crock pot until all hot and bubbly and serve over steamed rice

Avocado Pesto-Stuffed Tomatoes

Avocado Pesto-Stuffed Tomatoes (Lois Draper)

30 cherry tomatoes
1/2 medium avocado, pitted, peeled and cut up
2 oz cream cheese, softened
2 tbs homemade or purchased basil pesto
1 tsp lemon juice
snipped fresh basil (optional)

1. Cut a thin slice from the top of each tomato. (if desired cut a thin slice from the bottoms so they stand upright.) With a small spoon or small melon baller, carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand for 30 minutes to drain.
2. Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto and lemon juice. Cover: process until smooth. Spoon filling into a pastry bag.
3. Place tomatoes, open sides up, on a service platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours. Sprinkle with snipped basil before serving.

Feta and Spinach Dip

Feta and Spinach Dip
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=116251

	4 cup(s) spinach, fresh, chopped (about 2 oz)
	1/2 cup(s) light cream cheese
	1/2 cup(s) fat-free sour cream
	1/4 cup(s) crumbled feta cheese
	1/4 cup(s) chives, fresh, minced, divided
	2 tsp fresh lemon juice
	1/4 tsp black pepper
	1/4 tsp table salt, or less to taste (optional)

Instructions

• Place spinach in a small saucepan with 2 cups of water. Bring to a boil over high heat and then cook for 1 minute; drain well.
  
  
• Place spinach, cream cheese, sour cream, feta cheese, 2 tablespoons of chives, lemon juice and pepper in a blender; puree. Taste dip and add salt if desired. Spoon dip into a serving bowl and sprinkle with remaining tablespoon of chives. Yields about 3 tablespoons of dip per serving.

Baked Potato Skins

Baked Potato Skins
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=128231

	3 medium potato(es), baked, sliced in half and cooled
	1 spray(s) cooking spray
	20 oz chopped frozen spinach, thawed and squeezed dry
	4 oz light cream cheese, at room temperature
	1/4 tsp table salt
	1/4 tsp black pepper
	3 slice(s) cooked crisp turkey bacon, crumbled

Instructions

• Preheat oven to 400ºF. Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
  
  
• Place potato halves on a baking sheet and coat with cooking spray. Bake until lightly browned, about 15 minutes. While potato skins bake, combine spinach, cream cheese, salt and pepper in a medium bowl until well-blended.
  
  
• Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through, about 5 minutes more.
  
  
• Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon. Yields 1 potato half per serving.

Crunchy Asian Slaw

Crunchy Asian Slaw (Angela Browder)

1 Cup Slivered Almonds

2 Packages shredded slaw mix - about 16 oz. give or take a few ounces (I typically use the already packaged Slaw mix found with the packaged salad mixes...I use 1 package of the coleslaw with carrots and then a package of angel hair coleslaw, but you can use whatever your heart desires ;-))

Sliced green onions (I typically use 2 green onions)

1 green bell pepper finely diced

1 red bell pepper finely diced

2 packages chicken flavored Ramen Noodles, crumbled, uncooked (seasoning will be used in the dressing)

1 cup sunflower seed

Dressing:

1 cup vegetable oil

3/4 cup white vinegar

3/4 cup sugar

2 tsp salt

1 tsp pepper

3/4 tsp seasoned salt (lawry's)

2 dashes hot sauce

Ramen Noodle seasoning packets

Directions:

1. Bake the slivered almonds at 275 degrees for about 10-12 minutes

2. In a very large bowl combine slaw mix, almonds, onions, peppers, ramen noodles and sunflower seeds. Mix well.

3. In smaller bowl combine oil, vinegar, sugar, salt, pepper, seasoned salt, hot sauce, and seasoning packets. Mix well.

4. Spoon over slaw ingredients and mix well. Refrigerate. I typically add the dressing the night before so it gets soaked in.

Fruit Dip

Fruit Dip (Candace Gregrich)

1 package (8 oz) cream cheese, softened
1 cup brown sugar, packed
1 skor bar

Great with any fruit, but apples especially!