Appetizers

Lightened Up Guacamole

by Steph

Lightened Up Guacamole

3 Weight Watchers Points+

Have some avocados lying around that need to be used up? Whip this quick guacamole recipe.  Like I need more of an excuse to eat guacamole, Avocados have a multitude of health benefits.  They aide in better nutrition absorption, are heart healthy, can help lower cholesterol and help burn fat…just to name a few benefits.  This guacamole is great with chips or spread on a sandwich instead of mayonnaise.

 

Ingredients

  • 1 ripe Hass Avocado
  • 1 tomato
  • ½ onion (preferably red)
  • ¼ cup fat free Greek yogurt
  • ¼ tsp. salt
  • 1 garlic clove, minced
  • 2 TBS chopped cilantro
  • ¼ – ½ jalapeno (optional)
  • 1 lime

 

Equipment

  • Mixing Bowl
  • Plastic Wrap

 

First take ½ of the avocado and mix it with the Greek yogurt, reserve the other half of the avocado to fold in later.  I like to leave my guacamole rather chunky.  If you prefer a smoother guacamole, mix the whole avocado with the Greek yogurt


Add the minced jalapeño (remove seeds and ribs…its where all the major heat lives)

Then the chopped cilantro

Next, Onion

Seed the tomato, dice and add it along with the garlic to the remaining ingredients.

 

Season with Salt and mix well.

Fold in the remaining avocado and some lime juice (about 1/2 lime)

Serve with your favorite chip. Enjoy!

 

What other ways do you use avocados?

 

Nutritional Information

3 servings, serving size is ¼ cup

3 Weight Watchers points+ per ¼ cup serving

2 Weight watchers Points+ per 2-3 TBS servings

124 Calories; 9g fat; 1.2g sat. fat; 9.7g Carbohydrates; 5g fiber; 3g sugar; 3.9g protein

 

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Shrimp in Spicy Cream Sauce

by Steph

Shrimp in Spicy Cream Sauce

7 Weight Watchers points+

You want to hear another confession from me?  I love cream sauces, GASP!!  I know, I know, it’s soooo bad for you, but its really good.  Most cream sauces are made with heavy cream and can pack anywhere from 25-50 fat grams.  I gain 5 pounds just thinking about it.  My lightened up version of shrimp in spicy cream sauce only has 7 grams of fat per serving and 7 Weight Watchers points+. Much more figure flattering, especially entering bathing suite season.   I served mine as a main dish over brown rice, but you could also serve this in smaller portions as an appetizer.

 

Ingredients

  • ¾ lb. uncooked, cleaned and peeled shrimp
  • 2 tsp. olive oil
  • 1 large garlic clove, minced
  • ¼ tsp. crushed red pepper
  • ¼ cup diced scallions
  • ½ cup fat free half and half
  • 1-2 tsp. Siracha (or other hot sauce)
  • 1 TBS light butter (I used Land’O Lakes)
  • Juice from 1 lemon
  • 1 tsp cornstarch

Equipment

  • 2 bowls
  • 1 large skillet

 

In a medium bowl combine the shrimp, olive oil, crushed red pepper, garlic and scallions. Let them sit for 15 minutes.

In a separate bowl, mix the Siracha and fat free half and half

Heat a large skillet coated with a little cooking spray over medium high heat, add the shrimp.

Cook for 3-4 minutes until the shrimp start to curl and turn pink.

Add the half and half and 1 TBS of light butter.  Stir to combine.

Mix the cornstarch and lemon juice.  Add to the pan, and cook for another minute or two until the shrimp is completely cooked and everything is warmed through.

Serve over rice or pasta.

Enjoy!!

 

Nutritional Information (with out rice or pasta)

Makes 2 Main course servings

7 Weight Watchers Points+ per serving

212 Calories; 7.6g Fat; 2g sat. Fat; 336mg Cholesterol; 12.8g Carbohydrates; 0.6g Fiber; 4.9g Sugar; 23.9 Protein (calculated through calorie-count.com, some data may not be accurate)

 

 

 

 

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Baked Zucchini Chips

by Steph

Baked Zucchini Chips

2 Weight Watchers Points+

So I am the worst offender with using the same dinner-time veggies.  I am trying to start to branch out and try different things, but it’s hard with 2 boys that don’t like veggies.  Tom refused to try my zucchini chips, he’s a scaredy-cat, don’t tell him I told you J  They were so crunchy and delicious.  I am happy I tried these. I think I will be making them often when we grow zucchini in the summer.  If you grow zucchini, you know towards the end of summer you get lousy with zucchini and start finding very creative ways to eat them.

You have to get a zucchini that is on the bigger side because these chips do shrink in the oven.  Also, they need to be eaten hot.  Once they sit and get cold they are no longer crunchy and delicious.

Ingredients

  • 2 Large Zucchini
  • 1/3 cup whole wheat seasoned bread crumbs
  • 2 TBS parmesan cheese
  • 2 Tbs almond Milk or Skim Milk

Equipment

  • 2 Small bowls
  • Baking sheet with cookie rack on top

 

Pre-heat oven to 425

In a bowl, mix the bread crumbs and parmesan cheese

Slice your zucchini into rounds

Dip the zucchini into milk and then into the breadcrumbs

Place zucchini chips on the cookie rack and bake for about 25-30 minutes until they are golden brown.

Enjoy!!

Nutritional Information

Makes 3-4 servings (points value for 3 servings)

2 WW Points+ per serving

CALORIES 108; FAT4.4 g; SAT. FAT 2.9g;  CHOLEST. 3mg; CARB. 14.6g; FIBER 3.6g; SUGAR 4.8g; PROTEIN 5.5g

(Calculated through calorie-count.com, some data may not be accurate)

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Guilt Free Real Buffalo Wings

by Steph

Guilt Free Buffalo Wings

3 Weight Watchers Points+

I know what you are thinking…low fat buffalo wings? Really?  They are just about the worst thing you can eat.  They are the quintessential football food and they are loaded with fat and grease. But I was reading Fitness magazine the other day and Ellie Krieger gave the advice to boil the wings before hand and then broil them.  Boiling them removes most of the fat from the skin and broiling them removes more.  Broiling also eliminates any added fat you usually get from deep-frying them.

I made them for my husband the other day and they were pretty delicious and I will definitely be making them for Super Bowl guilt free!  A lot of people lighten buffalo wings up by just using the chicken tenders but I always feel like I am missing out, they are just not the same in my opinion.  This way, I felt like I was eating the real thing.  Regular buffalo wings are about 3 points per wing.  But this way, they are 1 point per wing.  I can get down with that :-)

 

Here are your ingredients:

  • 2 lbs chicken wings, split into wings and drummets
  • 1/2 cup hot wing sauce of your choosing (I used franks red hot)
  • Juice from 1/2 of a lemon
  • Celery

 

When you take the wings out of the package go through them. Sometimes you can find little hairs still remaining (YUCK!!!) just pull those off. I like my chicken wings hair free, thank you very much.   Then add them to a deep pan or pot and cover them with about 2 inches of water

 

Over medium high heat, bring the wings to a boil and let boil for ten minutes. What produces might gross you out.

 

 

See all that? GROSS! Thats the fat from the skin.  I would prefer to leave that in the pan and not on my thighs.  Both my Tom and I were thoroughly disgusted by this.

Ok, so back to the the process.  While the wings boil, mix the hot sauce with the lemon juice and set aside.

 

Line a baking sheet with foil and top with a cookie rack

 

When the wings are done, take them out with a pair of tongs and place them on the cookie sheet

 

 

Broil the wings for about 5-6 minutes on each side. Until the the skin starts to brown and crisp.

Toss them in a bowl with the buffalo sauce and return them to the baking sheet.

 

If there is any sauce left in the bowl pour it over top…I like lots of flavor, don’t waste it.

 

Broil for another minute or two until the sauce is heated through. Serve with Celery sticks and ranch or blue cheese dressing or whatever your little heart desires.

 

 

Enjoy guilt free!!

 

Nutritional Information (from fitness magazine)

4-5 wings per serving

4 WW Points+ per serving

CALORIES 170; FAT 6g; SAT. FAT 1.5g; CARB. 1g; PROTEIN 23g

 

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Homemade Pizza Rolls

by Steph

I use to love Pizza rolls growing up. I really do have an obsession with pizza, qnd pizza rolls are bite size pizza. Really can’t get any better. As part of my challenge to myself with lightening up Football foods, I decided to take a swing at homemade pizza rolls.  You know what, they came out pretty good.  After two attempts I think I got it.  I had to play with the thickness of the dough and the filling. The first time we made them the filling disappeared when cooked.  These are made with a whole wheat crust, part skim cheese, and turkey pepperoni. They are baked instead of fried.

Here are your ingredients:

  • 1 whole wheat pizza dough (you can buy it or use my recipe here)
  • 4 oz part skim mozzarella
  • 17 slices turkey pepperoni (optional)
  • 1/2 cup pizza sauce

Preheat your oven to 450 degrees

Dice up the cheese into very small pieces

 

Then dice up your pepperoni in very small pieces

 

Add both the pepperoni and the cheese to a bowl and add 1/2 cup of pizza sauce. Mix well

 

Now for the crust.  Cut your dough into four pieces

 

Working with one piece at a time, Roll each piece into a rectangle

 

And cut into smaller rectangles

 

Fill each rectangle with a large teaspoon of the filling

 

Brush the edges with water and fold over the sides to seal

 

Trim the edges to pretty them up a little

 

You should get about 36 rolls.  Place them on a greased cookie sheet and lightly spray with cooking spray.

 

Bake for about 10 minutes until golden brown.

 

 

Hope you enjoy!!

 

Nutritional Information

Makes 6 servings, 6 rolls per serving

4 WW Points+ per serving (calculated through WW online recipe builder)

CALORIES 177; FAT 6.9g; SAT. FAT 2.4g;  CHOLEST. 16.9g; CARB. 19.7g; FIBER 3.7g; SUGAR 1.6g; PROTEIN 9.2g

(Calculated through loseit.com, some data may not be accurate)

 

 

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Taco Dip

by Steph

I’ll apologize in advance for the amount of “football” recipes I will be doing over the next week.  I already did the pigs in a blanket, which were awesome, today will be taco dip. We are big football fans and I am making it my mission to find a way to have football food that is not so terrible for you.

This dip is so good. My friends and I have been making this dip for years. It always ends up at all the parties and its a perfect dip for football.  You need a good sturdy chip for this dip.  We had blue corn tortilla’s and these cute little dippers from Trader Joe’s shaped like surfboards.  They were perfect for scooping.

Here are your ingredients:

  • 8 oz light cream cheese
  • 8 oz sour cream
  • 4 tsp taco seasoning (or one packet)
  • 2 cups light shredded cheddar or mexican blend (I used mexican blend this time)
  • 2 cups finely diced or shredded lettuce
  • 1 Large tomato or 2 small/medium

First you add the sour cream to a large bowl

 

Then drop in your cream cheese

 

At this point, I took a wooden spoon to mash up the cream cheese a little. It is SO important to use room temperature cream cheese or you are never gonna get these mixed.  You could add the cream cheese in chunks which might make mixing a little easier (something I thought of AFTER I started mixing these up).  Get a whisk and mix them until there are no more cream cheese lumps.  You have to really whisk it, I was and my son walked in and said “Mommy your shaking your tushy!” Haha kids say the best things.

 

Add your taco seasoning and mix well. Spread this mixture on the bottom of a 9×13 pan

 

Top with two cups of cheese

 

Chop up your lettuce.  The vegetables need to be diced up small so that they are easy to scoop.  I used romaine because it was what I had in the house.  Iceberg works too, I have used both.  Top the cheese with a layer of lettuce

Next is your tomatoes. First, cut them in quarters and de-seed them.

 

The seeds and water can make this dip runny which is really gross. Wet cheese? No thank you!

 

Next dice them up small

 

Top the lettuce with your tomatoes

 

Dip, eat, repeat.

Hope you enjoy!

Nutritional Information

Makes 12 servings

3 WW Points+ per serving (calculated through WW online recipe builder)

CALORIES 126; FAT 9.5g; SAT. FAT 6g;  CHOLEST. 30.3g; CARB. 4.6g; FIBER 0.5g; SUGAR 2.1g; PROTEIN 7g

(Calculated through loseit.com, some data may not be accurate)

 


 

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Lightened Up Pigs in a Blanket

by Steph

This post is dedicated to my best friend Stephanie and my husband Tom.  One of their favorite appetizers are pigs in a blanket and can you blame them? They are just down right delicious, but really, have you ever seen how bad these things are for you??  2 of them are 7 WW Points+, the ones I made are only 3 points+

Fortunately these bad boys are relatively easy to make lighter.  Just find a lower fat hot dog and use reduced fat crescent rolls.  I found a really good, low fat hot dog, and its organic. They are only 2 points+ per hot dog, Nice.  They are applegate farms, organic beef hot dogs, I got mine at Trader Joes (Love that place).  Now I guess I could have made the crescent rolls, but I have yet to venture into the world of homemade crescent roll dough yet.  I will try that soon. For now, I just used the pillsbury reduced fat crescent rolls.

Here are your ingredients:

  • 8 applegate farms organic beef hot dogs (or any low fat hot dog)
  • 1 package reduced fat crescent rolls (8 rolls)

 

First, slice each hot dog into 3 pieces

 

 

 

 

 

 

 

 

Then take each crescent roll and cut it into three pieces.  We tried dividing each in two but there was too much dough for the hot dog.  Three pieces gave the perfect dough to hot dog ratio :-)

 

 

 

 

 

 

 

 

Starting at the wide end of the crescent, take a hot dog piece and begin to roll

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place the hot dogs on a cookie sheet, I lined mine with parchment paper just to be safe.  Bake at 375 degrees for 15-20 minutes until golden brown.

 

 

 

 

 

 

 

 

Try not to eat the entire tray. Enjoy!!

Nutritional Information

Makes 12 servings, 2 pigs in a blanket per serving

3 WW Points+ per serving (calculated through WW online recipe builder)

CALORIES 120; FAT 6.7g; SAT. FAT 2.8g;  CHOLEST. 0mg; CARB. 8.7g; FIBER 0g; SUGAR 2g; PROTEIN 5.3g

(Calculated through loseit.com, some data may not be accurate)

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Tomato Basil Bruschetta

by Steph

So I just realized that I posted a recipe for Bruschetta chicken and said you could use my recipe for Bruschetta….OOOOPS! Forgot to post that, my bad.  Well here it is! Better late then never???

Did you know the definition of Bruschetta is actually just for the bread?  Thick slices of bread rubbed with garlic and drizzled with olive oil.  Bruschetta can be topped with all different things, but the most common is tomato basil.  This recipe is so delicious, comes perfect every time, and is super easy.  It can be made in minutes, the longest part is dicing up the tomatoes.  This dish is best made at least a few hours ahead of time (or overnight) to let the flavors blend.

It tastes the best in summer when tomatoes are at their peak.  I like using plum tomatoes, but any ripe tomato will do.  The serving size is pretty darn generous for the points value.  1 PointsPlus for 1/4 cup serving, yes please.  Just don’t forget to count the bread :-)  This is a great appetizer for any party, and something you can feel really good about eating.  Serve it with whole wheat or multi-grain bread.

Here are your ingredients:

  • 2 cups diced plum tomatoes
  • 2 TBS finely diced onion (I used red, yellow or shallots would be good as well)
  • 1 TBS olive oil (I used extra virgin)
  • 1/4 cup chopped basil
  • 1/4 cup fresh grated parmesan cheese
  • 1 garlic clove, minced

 

 

 

 

 

 

 

 

First, dice up your tomatoes…I find that they come the best when you slice the tomatoes in slices then dice them. Like so…

Slice…

then dice…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next, grate your parmesan cheese. Now you can use the stuff already grated in the container, BUT I really find this so much better if you use fresh parmesan.  When you are cooking (especially low fat) you should use quality ingredients.  It really does make a huge difference, really, trust me :-) I know it costs a little more, but is so worth it.

 

 

 

 

 

 

 

 

Finely dice up your onions, garlic and basil.  Add them all to the bowl with your tomatoes and parmesan cheese

 

 

 

 

 

 

 

 

Can you say perfection?

 

 

 

 

 

 

 

 

To make the actual “bruschetta” part (Toasts) just slice up some italian bread.  Lay the slices on a single layer on a cookie sheet and light spray with olive oil cooking spray (or use olive oil).  Place under the broiler for just a couple minutes. Keep your eye on them, they will burn fast.  When the come out, rub them with cut garlic cloves. The smell is INCREDIBLE!!

Enjoy!!!

Nutritional Information:

Makes 8 servings, 1/4 cup each

1 WW PointsPlus per 1/4 cup serving

CALORIES 39; FAT 2.6g; SAT. FAT .7g;  CHOLEST. 2.2mg; CARB. 2.9g; FIBER 0.8g; SUGAR 1.8g; PROTEIN 1.6g

 

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