Hot Artichoke Dip

Ingredients:

• 1 envelope onion soup mix (herb & garlic optionally)
• 1 14 oz can artichoke hearts
• 1 8oz container sour cream
• 1 cup mayonnaise
• 1 cup shredded cheese
• 1/2 8 oz container of light cream cheese
• Salt & pepper to taste
• Optional: add crab and/or 6 chicken breasts

Directions:

Prep Time: 5 min Total Time: 35 min Yield: 6

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a casserole dish (or two, to keep one hot while serving the other).
3. Bake uncovered 30 minutes or until heated through.
4. Optional: place dip mixture over chicken and bake for 30 min. at 400 degrees or until chicken is done.

Approx. Calories xxx per serving

Homemade Biscuits

Ingredients:

• 2 cups flour
• 1 tablespoon baking powder
• 1/4 cup cold salted butter
• 1 cup skim milk

Directions:

Prep Time: 10 min Total Time: 30 min Yield: 12

1. Combine flour, baking powder& salt.
2. Cut thebutter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs.
3. With a fork stir in the milk, very gently, until a soft dough forms. Don't over mix.
4. Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9" x 9" square.
5. Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart.
6. Bake in 400F oven for about 15-20 minutes or until they are golden.
7. Transfer to a wire rack& cool for about 10 minutes.

Approx. 115 calories per serving

Pinecone Cheese Spread

Ingredients:

• 1 package light cream cheese
• 2 cups tex mex cheese, shredded
• 2 tbsp Dijon mustard
• 2 tbsp canned green chillies, chopped
• 1/3 cup sliced almonds, toasted

Directions:

Prep Time: 20 min Total Time:2 hrs 35 min Yield: 16

1. Place cream cheese, shredded cheese, and mustard in blender and processed until well blended.
2. Stir in chillies and place in freezer for 20 min.
3. Place on sheet of wax paper, shape into a 4-inch oval to resemble a pinecone.
4. Insert almonds in rows to completely cover oval and cover.
5. Refrigerate at least 2 hours then let stand 15 min at room temp. before serving.

Approx. Calories xx per serving

Artichoke Wonton Cups

Ingredients:

• 1 cup freshly grated parmesan cheese
• 1 cup mayonnaise
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
• 1 (12 ounce) package wonton wrappers

Directions:

Prep Time: 30 min Total Time: 1 hr  Yield: 4 dozen

1. In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder, mix well. Stir in the mozzarella cheese and the chopped artichokes; set aside.
2. Coat one side of each wonton wrapper with non-stick cooking spray; press greased side down into miniature muffin cups.
3. Bake at 350' for 5 minutes or until edges are lightly browned. WATCH CAREFULLY to prevent over-browning!.
4. Fill each cup with 1 tablespoons artichoke mixture.
5. Bake 5-6 minutes or until golden brown. Serve warm.

Approx. Calories 75 per serving

Vegetable Pizza

Ingredients:

• 1 loaf frozen bread dough or 1 roll of crescent rolls
• 1 package room temperature light cream cheese
• 1/2 cup light mayonnaise
• 2 teaspoons ranch dressing mix
• Assorted raw vegetable (carrots, cauliflower, broccoli, red/green/yellow peppers, etc.)

Directions:

Prep Time: 20 min Total Time: 35 min Yield: 5

1. First let the dough defrost if you have not already.
2. Spread defrosted dough onto a greased cookie sheet; cook following instructions on the package.
3. Put the cooked crust into the fridge to cool completely.
4. Chop vegetables into small pieces (set aside).
5. In a small bowl mix together the cream cheese, mayonnaise and dressing powder.
6. Spread on the cream mixture evenly over the cooled crust.
7. Sprinkle on vegetables and place in fridge for 1 hour.
8. Cut into desired sized pieces and serve.

Approx. Calories 250 per serving

Hummus

Ingredients:

• 30 ounces chickpeas (save the juice)
• 1 tablespoon sesame tahini or peanut butter
• 1 head garlic, whole
• 1 tablespoon plain yogurt
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• salt
• pepper

Directions:

Prep Time: 15 min Total Time: 30 min Yield: 4

1. Pour chickpeas into a blender and add in all other ingredients.
2. Blend till a creamy consistency. If it looks too thick, add some of the juice from the can of chickpeas.
3. Add salt & pepper to taste.

 Approx. Calories 105 per serving

 

Bacon Wrapped Stuffed Shrimp

Ingredients:

• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 dash fresh ground pepper
• 1 dash red pepper
• 1 dash allspice
• 5 pieces of thin sliced bacon
• 5 large peeled and veined shrimp
• 6 slices fresh jalapenos peppers (or if it’s getting too hot, mushrooms)
• 1 ounce monterey jack pepper cheese

Directions:
Prep Time: 30 mins Total Time: 40 mins Yield: 5
1. Preheat oven to broil while blending the spices in a small bowl, then set this aside.

2. Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy or brown. About 3 minutes per side, then drain on paper towels.

3. Cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. (This will make a pocket for the cheese & pepper).

4. Place the shrimp onto paper towels to drain off excess water (if from frozen).

5. Place one slice of the pepper into the slit on the back of a shrimp.

6. Cut an inch-long chunk of cheese (about 1/4 inch thick), and place it on the pepper slice.

7. Wrap a piece of bacon around the shrimp, starting where the cheese is, start wrapping the thinnest end of the bacon and once wrapped slide a skewer through the shrimp, starting with the end where the cheese is and piercing through.

8. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.

9. Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze.

10. Serve over a bed of rice if desired as a meal or dip in ranch sauce for an appetizer.

Approx. Calories  525  per serving