Cheesy Spinach-Artichoke Dip (3.5 Points)


Yields 5 1/4 cups dip (serving size: 1/4 cup dip and about 6 pita wedges)

Ingredients

11 (6-inch) pita bread rounds
1/3 cup chopped sun-dried tomatoes packed without oil
1 cup boiling water
1 (14-ounce) can quartered artichoke hearts drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach thawed, drained, and squeezed dry
1 (8-ounce) tub light cream cheese softened
1 (8-ounce) carton low-fat sour cream
3/4 cup grated Parmesan cheese
3/4 cup fat-free milk
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/2 cup diced onion
1/2 cup fat-free mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground pepper

Instructions
1. Preheat oven to 350°.

2. Split each pita bread in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on baking sheets; bake at 350° for 10 minutes or until toasted.

3. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.

4. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges.
Cooking Light, OCTOBER 2004

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Hummus (2 Points)


Yields: 6 Servings

Ingredients

1 can (12 oz) Garbanzo beans drained
2 cloves Garlic
1/4 cup Tahini
2 tablespoons Olive oil


Instructions
Blend in cuisenart. Add water if too thick.

Baked Hoisin Chicken Buns (3 Points)

Ingredients

Cooking spray
12 ounces skinless boneless chicken thighs
1/4 cup finely chopped green onions
1 1/2 tablespoons hoisin sauce
1 tablespoon oyster sauce
2 teaspoons rice vinegar
9 frozen white roll dough pieces thawed (such as Rich’s)
1 large egg lightly beaten
1 teaspoon sesame seeds toasted

 

Instructions

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.

Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.

Preheat oven to 375°.

Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.

Cooking Light

Black Bean & Sweet Potato Quesadillas (7 Points)

Ingredients
2 Fat free flour tortillas

1/2 pound Sweet potato
1/4 cup Black beans drained
1/4 cup Reduced Fat Cheddar cheese
Chili powder to taste
Cilantro to taste
Salt to taste
Cooking Spray as required

Instruction

Peel sweet potato and chop into small pieces. Boil for about 10 minutes or until very soft. Drain and mash with a potato masher.

Lay out one tortilla. Cover with 1/4 cup mashed sweet potato, 1/4 cup black beans, 1/4 cup cheese, and salt, chili powder, and cilantro to taste. Cover with second tortilla.

Spray frying pan with a little fat-free cooking spray and fry your quesadilla a few minutes on each side, until cheese is melted and beans are heated through.

From:

http://shadesofjaim.com/recipes/blackbeansweetpota

Turkey Pot Stickers (3 Points)

Ingredients

Dipping sauce:
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
2 garlic cloves minced
Dumplings:
1 cup sliced shiitake mushroom caps
1/2 cup sliced green onions
1/4 cup sliced carrot
2 tablespoons minced peeled fresh ginger
2 tablespoons rice vinegar
3 large egg whites lightly beaten
2 cups chopped skinned cooked turkey
24 (4-inch) gyoza skins
2 teaspoons vegetable oil divided
1/2 cup water divided

Instructions

To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.

To prepare dumplings, place mushrooms, onions, carrot, ginger, and vinegar in a food processor; pulse until coarsely chopped, scraping sides. Combine mushroom mixture and egg whites in a large bowl; add turkey, stirring until combined.

Working with 1 gyoza skin at a time (cover remaining skins to keep from drying), spoon about 1 tablespoon turkey mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumpling on a baking sheet (cover loosely with a towel to keep from drying). Repeat procedure with remaining skins and turkey mixture.

Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Arrange half of dumplings in pan; cover and cook 5 minutes or until lightly browned. Turn dumplings; add 1/4 cup water. Cover and simmer 5 minutes. Remove from pan; keep warm.

Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.

(serving size: 3 pot stickers and about 2 teaspoons dipping sauce)

Cooking Light, NOVEMBER 2002