Chicken Nachos
Ingredients
1 can re-fried beans (the fat free only had 20 less calories per servings, so I got the regular for taste)
Tortilla Chips of your choice (I went with multigrain Tostito Tortilla Chips, but you could do baked for less calories)
1 Rotisserie chicken
2 cups shredded 2% Mexican cheese blend
1 can Rotel or diced tomatoes (I did Rotel because it was on sale)
1/2 cup chopped green onion
Optional: Serve with salsa, guacamole, plain avocado, and/or sour cream
- I went with avocado and salsa
Directions
Preheat oven to 400 degrees F. Microwave refried beans with a pinch of water for about 1 min (just so they are "spreadable.") Arrange tortilla chips on a large foil-lined baking sheet; top with beans, chicken, cheese, tomatoes or Rotel, and green onion.
Bake for 10 min or until cheese is melted and bubbly.
Mellon, Mozarella, and Ham skewers
Ingredients
20 1 inch honey dew or cantaloupe cubes
20 thin strips of ham of your choice (honey baked, hickory, smoked...it's all good!) about 1/2 lb.
Mozzarella - recipe calls for 20 fresh Mozzarella cheese balls, but you can substitute diced Mozzarella cheese sticks or Mozzarella cheese cubes for convenience sake - will still taste delicious!
20 4 in tooth picks
Cracked Pepper
Directions
1. Thread 1 melon cube, 1 ham slice (sliced into a strip like bacon), and 1 mozzarella ball, cheese sick slice, or cube onto each of 20 (4-inch) tooth picks. Sprinkle with cracked pepper.
Nutrition
Calories:64
Fat:3.7g (sat 2g,mono 0.0g,poly 0.0g)
Protein:5.4g
Carbohydrate:2.3g
Fiber:0.0g
Cholesterol:15mg
Iron:0.3mg
Sodium:222mg
Calcium:67mg
Warm Artichoke and Bean Dip
Ingredients
1 can (19 or 15 ounces) cannellini (white kidney) beans, drained and rinsed
1 can (14 ounces) artichoke hearts, drained and rinsed
3 garlic cloves, finely chopped (or 3 teaspoons jarred minced garlic)
1 tablespoon reduced-fat mayonnaise
Pinch of cayenne pepper
Freshly ground black pepper to taste
2/3 cup plus 2 tablespoons grated Parmesan cheese (or shaved or pre-grated Parmesan cheese)
1/4 cup chopped fresh parsley (or parsley seasoning)
1 teaspoon freshly grated lemon zest (or lemon juice)
Directions
1. Preheat the oven to 400°F . Coat a 2- to 3-cup baking dish with nonstick spray.
2. Place the beans, artichoke hearts, garlic, mayonnaise, cayenne pepper and black pepper in a food processor (or hand blend or use a blender). Process until almost smooth. Transfer to a medium bowl. Add in 2/3 cup of the Parmesan, parsley and lemon zest, mix. Scrape into the baking dish and smooth with a spatula. Sprinkle with the remaining 2 tablespoons of Parmesan.
3. Bake the dip, uncovered, for 20–25 minutes or until it is heated through. Serve warm. One serving 1/4 cup.
Serve with whole-wheat pita crisps or low-fat wholegrain crispbread or crackers!
Lasagna in a Bun
Ingredients
30 Sister Schubert's Wheat Dinner Rolls (come in packs of 10)
1 pound 94% lean beef (suggestion....Laura's Lean Beef)
1 cup Traditional Spaghetti Sauce
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup low-fat ricotta cheese
1/4 cup grated Parmesan cheese
1 cup (4 ounces) 2% shredded cheddar cheese, divided
1 cup (4 ounces) shredded part-skim or 2% mozzarella cheese, divided
Directions
Make a wide V-shaped cut in the center of each bun - careful not to cut all the way through. Remove cut portion and save for another use; (maybe for a spinach dip)
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the spaghetti sauce, garlic powder and Italian seasoning. Cook 4-5 minutes or until heated through.
Meanwhile, combine the ricotta, Parmesan cheese and half of cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with cheese mixture. Place on a baking sheet. Cover loosely with foil.
Bake at 350° for 20-25 minutes - keep an eye out - time might actually be shorter than this. Uncover; sprinkle with remaining cheddar and mozzarella. Return to the oven for 2-3 minutes or until the cheese is melted. Yield: 30 servings.
Chili Pecans
Prep Time: 25 mins
Cook Time: 35 mins
Ingredients:
1 piece(s) paper, parchment, to cover baking sheet
1 1/2 tablespoon chili powder
1 1/2 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon paprika
1 teaspoon sugar, brown
1/4 teaspoon garlic powder
2 cup(s) nuts, pecans, halves
1 1/2 tablespoon Worcestershire sauce
1/2 teaspoon salt
Directions:
1. Preheat oven to 275°F. Line a large baking sheet with parchment paper.
2. Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl.
3. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat.
4. Spread the spiced nuts on the prepared baking sheet.
5. Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.
Buffalo Chicken Dip
Ingredients:
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages of fat-free cream cheese, softened
1 cup Ranch or blue cheese dressing (low-fat, not fat free (too runny))
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
2 bunches celery, cleaned and cut into 4 inch pieces
Directions:
.Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks.
Popcorn Delight
Ingredients:
3 cups popped fat-free popcorn
1 tablespoon sliced almonds
2 tablespoons raisin or other dried fruit of your choice
1/2 tsp ground cinnamon
1 tsp sugar
Directions:
Combine in medium bowl and toss well!
230 Calories, 7g fat, 39g carb, 6g fiber, 6g protein
Mexican Pizza:
Ingredients:
8" Pita (look by the deli)
2 tbsp salsa
3-4oz of precooked chicken breast strips (I like Tyson's in the freezer section)
1/3 cup shredded 2% cheddar cheese
1 tbsp cilantro chopped (look in refrigerated produce section)
Directions:
Preheat oven to 375 degrees. Place pita on baking sheet, spread salsa. Add grilled chicken, then sprinkle a layer of cheese. Bake for 10-12 min. until cheese is completely melted. Remove and garnish with cilantro. Cut in slices and dig in!
Makes 1 serving: approx. 550 calories - depends on the brands purchased.
Oregano Bagel Bites:
Ingredients:
4 Whole Wheat Bagels
1 lb. Lean Beef (I use Laura's Lean Beef)
1/4 cup Worcestershire Sauce
2 Tbsp of Oregano
4 slices Provolone Cheese (You can use reduced fat, but it is only going to save you about 20 calories a slice and they are a $1 more, so you can make that choice on your own:)
Directions:
Cook meat in pan on medium until fully cooked, drain grease. Add Worcestershire sauce and oregano and let simmer for 2 min. Remove from stove. Place oven on broil. Toast bagels. Place 1/8 of meat on each 1/2 bagel. Top each 1/2 bagel with one slice of Provolone Cheese. Place all on cookie sheet. Place in oven on broil until cheese is fully melted and enjoy!
Makes 4 servings: each 1/2 bagel has 250 Calories, there will be enough for 2 halves for every person
Peanut Sauce: This stuff is awesome! It can be mixed with veggies, chicken, shrimp, or used as a dip - serve whatever it is you make over rice (brown rice;), and you're good to go!
Ingredients:
1/2 cup smooth natural peanut butter
2 teaspoons soy sauce
3/4 cup water
2 tablespoons sesame seeds
Directions:
1. Combine the peanut butter and soy sauce in a small sauce pan. Stir in the water.
2. Cook the peanut butter sauce over low heat, stirring often, until thickened and bubbly. About 2 min. Cover and set aside.
3. Toast the sesame seeds in a small skillet over low heat, stirring constantly, until the seeds begin to turn golden brown and become fragrant. About 2 min. Remove the seeds from the skillet to cool.
4. Toss 1 lb. of the food of your choice with the sauce. Just before serving, sprinkle the dish with your sesame seeds!
Taco Salad - Greek Yogurt Recipe:
Ingredients:
8oz Greek Yogurt
8oz Fat Free Cream Cheese
1 bundle diced green onion
Shredded lettuce to cover
2 diced tomatoes
8oz of shredded 2% cheddar cheese
Mix sour cream, cream cheese, and taco seasoning as base - top with diced onion, shredded lettuce, diced tomato, and shredded cheese - in that order.
Makes 8 serving
Total Calories/serving: 123 Total fat/serving: 6g Total Protein/serving: 14g
Homemade Sandwich Thins pizzas:
I take a whole wheat or whole grain Sandwich Thin and top it with pizza sauce and 2% Mozzarella cheese
(I eat them cold like Pizza Lunchables, but you can also bake them until golden brown on top)
