This tastes much like the spinach dip you often find in a hollowed out bread bowl – but this one adds many more veggies and is a much healthier and lower cal option.
18 servings
170 calories per serving (2 T dip and 15-17 crackers)
1 c low fat sour cream
¼ c light ranch dressing
10 oz. frozen chopped spinach, thawed and well drained
1 shredded carrot
½ c finely chopped yellow bell peppers
Wheat Thins or Triscuits
Mix sour cream and dressing then stir in veggies.
Brie is just meant to go with fruit – the sweet fruit and the oaky brie just go so well together. This makes a great appetizer, breakfast, lunch or dessert. The melted brie is just divine !
6 servings
177 calories per serving
2 T honey
2 t lime juice
½ t grated lime rind
1 c peaches, peeled and sliced thinly
1 ½ Splenda brown sugar blend
3 oz. Brie, thinly sliced
6 6 inch fat free flour tortillas (80 calories each)
Pam
Stir together honey, juice and zest. Mix peaches and sugar and divide evenly into each tortilla. Add ½ oz. cheese to each. Fold over and place in a hot pan sprayed with Pam. Cook 2 minutes then flip over and cook another 2 minutes.
When you spread a Laughing Cow cheese wedge on a tortilla and replace the need for lots of regular high fat cheese, you end up with a lunch or appetizer that is not only packed with flavor, but it’s virtually no guilt !
2 servings
137 calories per serving
1 wedge Laughing Cow Light Queso Fresco & Chipotle cheese
2 flour tortillas (80 calories each)
1/3 c low fat shredded cheddar cheese
Pam
Spread the Laughing Cow cheese on the tortilla. Top with cheddar and fold. Spray pan with Pam and heat well. Add tortillas. Spray the sides of the tortillas facing up. Cook 2 minutes then flip and cook the other side 2 minutes.
These are the perfect little appetizers. You don’t really taste the cream cheese, but it’s there for the onion flavor and to keep the pork moist. These would also be great dropped in hot chicken broth and boiled for 5 minutes or so. Serve a few next to a big green salad with ginger dressing for a nice light dinner.
16 servings (1 serving = 2 wontons)
120 calories per serving
8 oz. Chive & Onion Cream Cheese Spread
1/2 lb. ground pork, cooked, well drained
1 t minced ginger
1 t sesame oil
32 wonton wrappers
2 t sesame seeds
2 T soy sauce
1 T rice wine or water
1 T water
Pam
Preheat oven to 425 degrees. Mix pork, cream cheese, ginger and oil and place 1 T of mix onto each wonton wrapper. Fold into wonton shape (see the video below for easy to follow instructions). Spray a baking sheet with Pam and place wontons on sheet. Brush wontons with water and sprinkle with sesame seeds. Bake 10 minutes or until golden brown Then lower oven to 350 and bake another 5 minutes. Mix soy, rice wine and 1 T water and serve with wontons as a dipping sauce. Alternately you can serve with prepared ginger soy sauce.
I just made these again recently – what a great recipe ! I had the wrong calorie count on them and a reader helped me realize that – but I have updated taking into account the calorie count of the most popular brand of eggroll wrappers.
These eggrolls will soon be on your favorites list. Add 1/4 c duck sauce to the side for just an extra 60 calories. If you’re in the mood for some seafood try adding some cooked popcorn shrimp.
These make a great side dish, stand alone lunch, appetizer – – very, very versatile !
6 servings
162 calories per serving (1 serving = 2 rolls)
12 square eggroll wrappers (available in all grocery stores)
2 c shredded cabbage
1 c chopped onions
1/2 c shredded carrots
1/2 chopped bean sprouts (canned are fine)
1/2 c chopped celery
1/4 c low sodium soy sauce
2 T minced garlic
Salt and pepper to taste
1/2 t onion powder
1/2 t garlic powder
Preheat oven to 350 degrees. Place all the ingredients other than the wrappers in a frying pan sprayed with Pam and cook on medium high heat, stirring often, for 15 minutes or until vegetables are softened a good amount.
Spray a cookie sheet with Pam. Work with just a couple of wrappers at a time. Place wrappers on a DRY surface and place 2 spoonfuls of filling on each. Dip your finger in water and moisten all 4 edges of the wrapper. Fold sides in toward the middle. Then roll bottom up and around rolling until you have a fully done roll.
Here’s the filling mix:
Here’s a great instructional site with pictures that shows you how to quickly roll an eggroll
And here’s a video I just made so you can see how it’s done – it’s so easy !!
Seal the outside edge with a wet finger and place roll on the baking sheet. Finish up the rest of the rolls. Once all the rolls are complete, spray the tops with Pam. Bake 20-25 minutes or until the tops are golden brown.
These make a perfect appetizer or even a great side dish – this is a great recipe to use up all those garden zucchini !
2 servings
101 calories per serving
1 t oil
2 zucchini sliced 1/4 inch thick
Salt and pepper to taste
Red pepper flakes to taste
1/4 c grated parmesan cheese
Pam
Preheat broiler. Spray baking sheet with Pam and lay zucchini rounds down in a single layer. Sprinkle with red pepper, salt, pepper and cheese. Broil 5-6 minutes until cheese is browned.
These make a great snack, a perfect appetizer, or a wonderful dinner side dish. The shake and bake crumbs really give them a nice flavor through and through.
2 balls = 111 cals
Makes 24 balls
2 lb. baking potatoes (about 5), peeled and cut into chunks
2 scallions, thinly sliced
¼ c egg beaters
Salt and pepper to taste
4 oz. low fat velveeta, cut into 24 cubes
1 pouch Shake and Bake
Cook potatoes in boiling water 20-25 minutes or until tender then drain and cool for ½ hour. Mash them and add scallions, egg beaters, salt and pepper. Heat oven to 400 degrees. Roll potato mix into 24 balls (about 2 T each) inserting a cube of velveeta into each and making sure it is all sealed up in the middle. Sprinkle shake and bake on a baking sheet and place potato balls on sheet and turn so they get coated. Bake 16 minutes.
Just the right amount of garlic in a great savory dip that is perfect for any occasion.
4 servings
155 calories per serving
2 whole garlic heads
4 T mayonnaise
5 T plain Greek yogurt
1 t mustard
1 T olive oil
Salt and pepper to taste
Preheat oven to 400 degrees. Separate the garlic cloves from the whole head, peel them and place in a baking dish and mix with the oil and salt. Cover with foil and bake / roast 30-40 minutes (or until very tender) and then let cool 5 minutes. Mash garlic with a fork then combine with the rest of the ingredients. Cover and chill. Sprinkle with black pepper just before serving.
I can’t stop eating this !! It is just delicious. Serve as a spread on sandwiches, or as an appetizer with melba toasts or some other cracker.
16 servings (1 serving = 2T)
37 calories per serving
1 c kalamata olives, pitted
1 c green olives, pitted
1 T chopped parsley
1 t chopped thyme
1 t grated lemon rind
¼ t pepper
10 oil cured olives, pitted
2 garlic cloves, minced
1/4 t red pepper flakes
Place all in a food processor and pulse until chopped pretty fine. Serve with crackers or pita chips.
Great on their own, great with dips, great next to salads – these are so versatile and you can spice them up pretty much however you wish !
48 chips
43 calories per serving (1 serving = 16 chips)
1 t garlic powder
½ t onion powder
½ t oregano flakes
½ t basil flakes
½ t parsley flakes
2 t paprika
4 6-inch pita breads cut in half like a sandwich
Pam
Preheat oven to 350 degrees. Combine seasonings and set aside. Cut each pita half into 6 wedges and spray both sides with Pam and sprinkle seasoning mix on the pitas and bake 12 minutes or until golden. Turn once halfway through cooking and cool before serving.
