Kick A$$ Spinach Dip!
16 oz. fat free sour cream
10 oz package frozen chopped spinach
8 oz. parmesan cheese
1 can quartered artichoke hearts, drained and chopped up real small
Thaw and drain the spinach. Mix all ingredients together, keeping a little bit of
the cheese to sprinkle on top. Bake at 350 for about 20 minutes. For a healthy
dip serve with veggie, for a not so healthy serve with tortilla chips :-)
Gini's Pinwheels: (1 pt per roll)
3 oz fat free cream cheese, room temperature
4 slices bacon, cooked & crumbled (I used "low fat" bacon- Gwaltney- but it
doesn't change the points)
1 small onion, minced (but last Saturday, i left this out)
1 8z tube reduced-fat crescent rolls
1)Preheat oven to 375
2)Combine cream cheese, bacon, onion in small bowl until well belnded
3)Separate the dough to make 4 rectangles, arrange on work surface and press
perforations together to form an 8x13 rectangle. Spread cream cheese mixture
onto dough. Starting with long side, roll up, jelly roll style. Cut into 24 slices
(1/2-inch each). Transfer slices to baking sheet.
4)bake 10-12 minutes, until puffed & golden.
Chocolate Marshmallow Fudge: (2 pts)
1 & 2/3 c sugar
2/3 c fat free evaporated milk
12 oz semisweet chocolate chips
14 large marshmallows
1)Coat an 8x8 inch pan with cooking spray
2)Stir together sugar, evaporated milk, margarine in sauce pan. Bring to boil,
reduce heat to medium-low and cook 3 minutes, stirring constantly.
3)Stir in chocolate & marshmallows. Remove from heat and stir until smooth.
4)Pour into pan and refrigerate until firm, about 2 hours. Cut into 36 squares &
serve. (Leave in fridge or freezer for firmer consistency)
Baked Beef Empanadas
1 cup finely chopped red potato
1 cup finely chopped onion
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/2 pound boneless beef top sirloin, trimmed and diced
1 garlic clove, minced
1 tablespoon finely chopped cilantro
1 tablespoon cornstarch
1 tablespoon cold water
36 won ton wrappers
Fresh cilantro sprigs (optional)
Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat,
stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done,
stirring occasionally. Remove from heat. Cool.
Preheat oven to 400°. Place 2 baking sheets in oven for about 10 minutes.
Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat
mixture with a knife, or place in a food processor, and pulse 2 times or until
finely chopped. Combine cornstarch and water, stirring with a whisk.
Working with one won ton wrapper at a time (cover the remaining won ton
wrappers with a damp towel to keep them from drying), spoon 1 tablespoon beef
mixture into center of each wrapper. Moisten the edges of each wrapper with
the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to
seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the
procedure with the remaining beef mixture, won ton wrappers, and cornstarch
Remove the baking sheets from the oven; coat baking sheets with cooking spray.
Arrange the empanadas in a single layer on baking sheets. Coat the empanadas
with cooking spray. Bake at 400° for 8 minutes or until golden, turning once.
Garnish with cilantro, if desired.
Yield: 12 servings (serving size: 3 empanadas)
CALORIES 113 (9% from fat); FAT 1.1g (satfat 0.3g, monofat 0.3g, polyfat
0.2g); PROTEIN 7.4g; CARBOHYDRATE 17.8g; FIBER 0.9g; CHOLESTEROL
14mg; IRON 1.4mg; SODIUM 202mg; CALCIUM 17mg;
Baked Egg Rolls
2/3 cup coarsely chopped celery
2/3 cup coarsely chopped carrot
2 cups shredded cabbage
1/2 teaspoon vegetable oil
2/3 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 pound ground turkey breast
1 1/2 tablespoons low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white
3/4 cup low-sodium soy sauce
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1/3 cup thinly sliced green onions (optional)
Preheat oven to 425°.
Combine celery and carrot in food processor, and pulse 10 times or until finely
Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap;
vent. Microwave at high 5 minutes; drain.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion,
1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes.
Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and
pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing
toward you (wrapper should look like a diamond). Trim 1 inch off right and left
corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper.
Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners.
Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat
procedure with remaining wrappers, turkey filling, and egg white.
Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking
sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden
To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1
tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.
Yield: 14 servings (serving size: 1 roll and about 1 tablespoon sauce)
CALORIES 79 (29% from fat); FAT 2.5g (satfat 0.4g, monofat 0.9g, polyfat
1.1g); PROTEIN 5.7g; CARBOHYDRATE 8g; FIBER 0.7g; CHOLESTEROL 11mg;
IRON 0.9mg; SODIUM 532mg; CALCIUM 18mg;
Baked Feta with Marinara
1 teaspoon fresh lemon juice
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, drained
1 (4-ounce) package crumbled feta cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette (about 1 pound),
Preheat oven to 350°.
Combine first 4 ingredients in a bowl. Sprinkle feta evenly into a 6-inch gratin
dish or small shallow baking dish coated with cooking spray. Top with tomato
mixture. Bake at 350° for 20 minutes. Serve as a spread with bread slices.
Yield: 16 servings (serving size: 2 bread slices and 2 tablespoons spread)
CALORIES 107 (20% from fat); FAT 2.4g (satfat 1.3g, monofat 0.3g, polyfat
0.2g); PROTEIN 4.1g; CARBOHYDRATE 16.9g; FIBER 1g; CHOLESTEROL 6mg;
IRON 1mg; SODIUM 352mg; CALCIUM 72mg;
Baked onion rings – 4 servings, 1 point per serving
2 large onion(s), peeled and sliced into 1/4 inch slices (separated into 2 rings
2 Tbsp all-purpose flour
1/3 cup dried bread crumbs
1/4 tsp table salt
1/4 tsp black pepper
1 serving olive oil cooking spray
1 items egg white(s) beaten with 1 tsp. water
Dip onion slices in flour, then beaten egg white with a little water, then bread
crumbs seasoned with salt and pepper. Put on baking sheet covered with
parchment paper. Spritz with oil. Bake 15 minutes at 425 degrees.
Beer Cheddar Bread
World Vision Basic Bread Mix (from Homemade Gourmet)
1 12 ounce beer (dark, sweet beer works best)
1 cup shredded cheddar cheese
1/2 - 1 stick butter or margarine, melted
1. Preheat oven to 350 degrees.
2. Stir together bread mix, beer and cheddar in a large bowl.
3. Pour into greased loaf pan, pouring butter or margarine over the dough. Place
loaf pan on baking sheet in case there is a spill-over.
4. Bake about 45 minutes or until golden brown.
-Use pepper jack cheese instead of cheddar to spice up your Beer Bread
Chicken Waldorf Salad
(from Weight Watchers Simply the Best)
2 apples, cored & diced
1 tbls lime juice
2 cups diced, cooked chicken breast
2 cups grapes, halved
1/4 cup chopped walnuts
1/4 cup FF sour cream
2 tsp light mayonnaise
2 tsp Dijon mustard
salt & pepper to taste
Toss apples in the lime juice to keep them from turning brown. Add everything
else to the apples and mix. Serve over a bed of lettuce....I bought the bagged
mix with dried cranberries and walnuts and put the chicken on top. I garnished
with fresh strawberries and pineapple and served a FF salad dressing on the
The chicken salad makes 4 servings at 6 points each. I used to take this for my
lunch when I was working.