Hungry, Hungry Artichoke Hummus

Posted by: Skip /  Category: Soups, Salads, Apps & Dips

From Hungry Girl newsletter…

The problem with hummus is that a serving size is relatively small — just two tablespoons. So even though the stuff isn’t crazy-high in calories, it’s way too easy to overdo it by eating too much of it. Luckily, I DO have a recipe that’s SUPER-LOW in fat with a pretty large serving size. It can be found exclusively in the “Dip It Good” chapter of Hungry Girl 200 Under 200. But since you’re desperate, I’ll give it to you right here and now…

Hungry, Hungry Artichoke Hummus
PER SERVING (1/8th of recipe, about 1/4 cup): 56 calories, 0.5g fat, 400mg sodium, 9g carbs, 3g fiber, 1g sugars, 3g protein — PointsPlus™ value 1*

Read more…

Sweet Potato Crunch

Posted by: Carissa /  Category: Holiday, Soups, Salads, Apps & Dips

4 PointsPlus values per serving | Serves: 8

  • 4 sweet potatoes (8 to 9 oz. each)
  • 1-1/2 cups Weight Watchers vanilla nonfat yogurt
  • 1/2 tsp pumpkin pie spice
  • 1-1/2 tsp kosher salt
  • 2/3 low fat granola
  • cooking spray, butter flavor
  1. Place washed sweet potatoes in oven and bake at 350°F for approximately 40 to 60 minutes, until they are soft to the touch.  After the potatoes have cooled, remove the skin.
  2. Place the sweet potato flesh in a mixing bowl.  Add Weight Watchers Vanilla Nonfat Yogurt, pumpkin pie spice and salt.  Whip on medium speed until all of the yogurt is mixed into the potatoes.
  3. Coat glass or ceramic baking dish (1-1/2 to 2 quarts) with cooking spray.  Scoop potato mixture into the prepared baking dish.
  4. Sprinkle granola evenly across the top of the potatoes and lightly coat with cooking spray.  Bake at 350°F for approximately 40 to 50 minutes.  Remove from oven and serve.

Apple and Carrot Salad

Posted by: Carissa /  Category: Soups, Salads, Apps & Dips

This fruity spin on slaw is delicious.  Buy the season’s best apples and, for convenience, a bag of precut, thickly shredded carrots.

2 PointsPlus per serving | Prep: 15 min | Serves 8

  • 2 large apples, 1 red and 1 gree, cored, thiinly sliced, cut into matchsticks
  • 1-1/2 Tbsp fresh lemon juice, or less to taste
  • 3 cups matchstick-cut carrots (many stores sell these precut)
  • 1/4 cup chopped chives
  • 1 Tbsp olive oil
  • 1 tsp sugar
  • 1/2 tsp table salt
  • 1/4 tsp freshly ground black pepper, or more to taste
  • 2 oz. Feta cheese, French variety suggested, crumbled
  1. Place apples in a large bowl and toss with lemon juice.  Add corrots, chives, oil, sugar, salt, pepper, and cheese; toss to mix thoroughly.  Yields about 3/4 cup per serving.

Good Idea:  If you want more tang, use blue cheese instead of French Feta (could affect PointsPlus values).

Festive Feta Spread

Posted by: Carissa /  Category: Holiday, Soups, Salads, Apps & Dips

This dip, made with reduced-fat cheeses, is a holiday favorite.  It stays fresh in the refrigerator for up to 5 days so it’s great for drop-in guests.

4 PointsPlus per serving | Prep:  15 min. | Serves: 16

  • 7 oz. jar water-packed roasted red peppers, drained
  • 1 lb. 1/3 less fat cream cheese (two 8-oz blocks), softened and cut up
  • 4 oz. reduced-fat feta cheese, crumbled
  • 1 large garlic clove, peeled
  • 1/4 tsp. freshly ground black pepper
  • 3 Tbsp chopped, fresh dill
  • 1/4 cup fresh, whole dill sprigs
  • 10 1/2 oz. baked low-fat tortilla chips
  1. Slice off a 1-1/2 inch piece of roasted pepper to use for garnish; wrap and refrigerate.  In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic, and black pepper; process until smooth.  Add chopped dill; pulse until evenly distributed.
  2. Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
  3. To serve, smooth surface of dip with a spatula.  Arrange dill sprigs on top in a circular fashion to form a “wreath”; cut reserved piece of roasted pepper into tiny “berries” and place on wreath.  Or create any other decorative pattern you desire.  Yields about 3 tablespoons of spread and 8 chips per serving.

Notes:  This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for unexpected holiday guests.  Serve with pita wedges, whole grain crisp breads or crackers, and/or raw vegetables.

Orange, Beet, and Arugula Salad

Posted by: Skip /  Category: Soups, Salads, Apps & Dips

A colorful salad that balances the sweetness of beets and oranges with arugula’s peppery bite.

3 points per serving | Prep: 15 min | Cook: 60 min. | Serves: 4

1 cup red and/or yellow beets, scrubbed and leaves and stems cut off
1/4 cup fresh orange juice
1/4 cup shallots, minced
2 Tbsp. olive oil
1 Tbsp red wine vinegar
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
6 cups baby arugula leaves (about 4 oz)
2 medium navel oranges, peel and pith removed, sliced

Preheat oven to 400°F. Place beets on a large piece of aluminum foil; fold foil to form a tightly sealed packet. Place packet on a baking sheet and roast until beets are tender when pierced with a fork, about 1 hour.

Cool beets slightly. When cool enough to handle, rub off skins with your fingers or a small knife; thinly slice.

In a large bowl, whisk orange juice, shallots, oil, vinegar, salt, and pepper. Add arugula to bowl; toss to coat. Divide arugula evenly among plates. Top each plate with 1/4 of oranges and beets; drizzle with any dressing left in bottom of bowl. Grind more black pepper over top, if desired.

Cajun Style Potato Skins

Posted by: Skip /  Category: Soups, Salads, Apps & Dips

3 points per serving | Prep: 15 min | Cook: 8 min | Serves: 4

Planning a big Super Bowl party? Triple this crowd-pleasing recipe. Your guests will be thrilled, and they’ll never know you cut the POINTS values.

1 spray cookin spray
2 large potatoes, baked, cooled completely, and cut in half lengthwise*
1/4 cup smoky barbecue sauce
1/8 tsp hot pepper sauce
3/4 cup cooked chicken breast, finely chopped or shredded
1/4 cup shredded part-skim mozzarella cheese
1/2 tsp fresh parsley, chopped, for garnish

Preheat oven to 425°F. Coat a baking sheet with cooking spray.

Scoop half of the potato flesh out of each potato half (reserve for soup or mashed potatoes). Combine barbecue sauce and hot pepper sauce in a cup, and spoon over potato halves. Fille ach potato half with 3 Tbsp of chicken; sprinkle each with 1 Tbsp of cheese.

Carefully place potato skins on prepared baking sheet. Bake until cheese melts and potatoes are hot, about 8 minutes. Sprinkle with parsley and serve. Yields 1 potato half per serving.

*Make sure the potatoes are cooled completely before slicing and scooping out the flesh, or you may have a hard time forming the skins.

Good Idea: For a zesty alternative, substitute 1/4 cup of hot-and-spicy ketchup for a combination of smoky barbecue sauce and hot red pepper sauce.