-

Category Archives: Appetizers

Healthy Artichoke and Spinach Dip

Healthy Spinach And Artichoke Dip

  10-ounce bag fresh spinach

6 ounces (3/4 block) 1/3-less-fat cream cheese, softened

6 ounces (3/4 block) fat-free cream cheese, softened

1/2 cup fat-free sour cream

1 1/2 cups part-skim mozzarella, shredded

1 (14-ounce) can artichoke hearts, drained and chopped

1/4 teaspoon freshly ground black pepper

3 garlic cloves, crushed (not minced)

6 tablespoons shredded parmesan cheese, divided

1.      Preheat oven to 350°F.

2.      Tear spinach into bite-size pieces, removing any thick stems. Rinse in a colander, leaving a little water on the leaves. In a large nonstick skillet or Dutch oven, sauté the spinach over medium heat until wilted. Drain in the colander, pushing a little of the extra water out.

3.      In a large mixing bowl, combine the cream cheeses with a potato masher. Add sour cream and mash more. Add spinach, mozzarella, artichokes, pepper, garlic, and 2 tablespoons of the parmesan. Stir everything until thoroughly combined.

4.      Pour mixture into a 1 1/2 quart baking dish. Sprinkle remaining 1/4 cup of Parmesan on top. Bake 30 minutes, or until parmesan is melted dip is all bubbly.

 

recipe & photo via www.joeydfitness.com

Sweet Cinnamon Fritter Fries

Ingredients:

1 medium butternut squash (about 2 pounds, large enough to yield 14 ounces uncooked flesh), ends removed
1 cup Fiber One Bran cereal (original)
1/3 cup fat-free liquid egg substitute
1/4 cup Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon
1/2 tsp. vanilla extract
1/8 tsp salt
1/2 cup sugar-free maple syrup

Directions:

Preheat over to 400 degrees

Place Fiber One in blender or food processor. Add Splenda, cinnamon and salt. Grind to a breadcrumb-like consistency, then transfer to a medium bowl.

In a large bowl, combine egg substitute and vanilla extract and stir thoroughly.

Cut squash in half widthwise, making it easier to manage. Peel squash halves using a vegetable peeler or a knife. Cut squash halves in half lengthwise. Scoop out all of the seeds. For exact nutrition, measure out and use 14 ounces of squash.

cut squash into French Fry shapes. Using paper towels, pat squash pieces firmly to absorb any excess moisture. spray a baking sheet with nonstick spray.

Toss squash pieces in the egg substitute until they are all evenly covered. One by one, give squash pieces a shake to remove excess egg, coat with breadcrumb mixture, and lay them flat on the sheet.

Bake in the oven for 10 mins. Carefully flip fries over. Bake in the oven for about 10 additional minutes, or until outsides are crispy and squash is tender. Cooking time will vary depending on how thick your fries are. Serve with sugar free maple syrup for dipping or enjoy plain.

Makes 3 servings:

Nutritional info: 144 calories, 1 fat, 41 carbs, 12 fiber, 5 protein.

photo/recipe via Hungry Girl

Portabello Skinny “Skins”


Ingredients:

4 large portabello mushroom caps
2 slices (about 1 ounce) extra-lean turkey bacon
2/3 cup shredded fat-free cheddar cheese
1 small tomato, chopped
1 tablespoon minced scallions
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:

Preheat oven to 450 degrees.

Over medium heat, cook bacon strips, in a pan sprayed with nonstick spray, until crispy. Once cool enough to handle , crumble bacon into small pieces and set aside.

Line a baking pan with foil and spray lightly with nonstick spray. Wipe mushrooms clean with a moist paper towel and then let them dry.

Spritz caps lightly with nonstick spray (mist both sides as well as mushroom edges). Sprinkle the flat side with salt and black pepper, and then place, rounded-side down, on the backing pan.

Divide cheese among mushroom caps. Bake for 10 mins in the oven or until cheese melts and edges begin to brown.

Remove pan from oven and sprinkle bacon, tomato, and scallions over mushrooms.

Return pan to oven and cook for an additional 5 min or until mushrooms are thoroughly heated.

Makes 4 servings:

Nutritional Value: (1 mushroom)
67 Calories, 0.5 fat, 6 carbs, 10 protein

party idea: cut the “skins” into wedges and then serve them with toothpicks!

recipe via Hungry Girl