Diet Snacks/Appetizers

[nommie]

BBQ Chicken Snacks
snacks


POINTS® Value: 2
Servings: 2
Preparation Time: 7 min
Cooking Time: 1 min
Level of Difficulty: Easy
The combination of sweet red onions and tangy barbecue sauce gives these pizza-like snacks a good kick.


2 oz cooked boneless, skinless chicken breast, shredded (about 1/4 cup)
2 Tbsp barbecue sauce, or less to taste
2 tsp red onion(s), thinly sliced, or less to taste
2 Quaker Oats Salt Free Rice Cakes, or Lightly Salted Rice Cakes
1 Tbsp low-fat shredded cheddar cheese, sharp-variety
1 tsp cilantro, fresh, chopped
Instructions
Combine chicken, barbecue sauce and onion in a small microwave-safe bowl; mix well. Microwave on HIGH (100% power) for 30 seconds, or until heated through.


Divide mixture evenly between Salt Free or Lightly Salted Rice Cakes.


Sprinkle each with half of cheese and cilantro. Yields 1 per serving.

[nommie]

Corn Dogs

3/4 Cup Reduced-Fat Bisquick
1/4 Cup Cornmeal
4 teaspoons Splenda Granular
1/2 Cup + 2 Tablespoons Fat Free Milk
2 Tablespoons All-Purpose Flour
8 Fat Free Hotdogs

Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray. Set aside. In a shallow pan, combine the Bisquick, cornmeal, Splenda, and milk. Place the flour on a plate. Insert a popsicle stick, or wooden skewer into each hotdog. Roll each hotdog into the flour, then the batter to coat. Place on the prepared baking sheet. Coat each hotdog with butter flavored nonstick cooking spray. Bake for 5 minutes, and then turn the hotdogs over carefully with a spatula. Coat each one with nonstick cooking spray again, and bake for 8 minutes or until golden brown.

Serves: 8
Per Serving: 112 Calories; 1g Fat (7.0% calories from fat); 8g Protein; 17g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 640mg Sodium. Exchanges: 1 Grain (Starch); 0 Non-Fat Milk; 0 Fat. WWP: 2 (www.AimeesAdventures.com)

[nommie]

From WW site.
PHILADELPHIA® Fat Free 7-Layer Mexican Dip
0 points per serving (15 points in entire recipe) (38 Servings @ 2 TBSP each)

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 Tbsp. TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup canned black beans, drained, rinsed
1 cup shredded lettuce
1 cup KRAFT FREE Shredded Non-Fat Cheddar Cheese
1/2 cup chopped green onions
2 Tbsp. sliced pitted ripe olives

MIX cream cheese with electric mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9-inch pie plate or quiche dish.
LAYER remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.
SERVE with cut-up fresh vegetables or low fat tortilla chips.

[Chefkel]

Basil Cheese Triangles

Basil Cheese Triangles
Recipe By : Betty Crocker Magazine, November 1997, Page 20
Categories : Appetizers 1 Point Per Serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Shredded Monterey jack cheese
2 eggs -- slightly beaten
1/4 cup basil leaves -- finely chopped
1/4 teaspoon white pepper
16 ounces phyllo dough -- thawed
1/3 cup butter
Heat oven to 400ŗ F. Grease cookie sheet.
Crumble cheese into small bowl; mash with fork. Stir in eggs, basil, and white
pepper until well mixed.
Cut stack of phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap,
then with damp towel to prevent them from drying out.
Place 1 level teaspoon cheese mixture on end of 1 strip; fold phyllo strip end over
end, in triangular shape, to opposite end. Place on cookie sheet. Repeat with
remaining strips and cheese mixture. Brush butter over triangles.
Bake 12 to 15 minutes or until puffed and golden. Serve warm.
Description:
"1 Point Per Serving"

[jewels]

Caprease Skewers

30 grape or cherry tomatos
30 fresh basil leaves
4 ounces park skim mozzerella cheese, cut into 30 1/2 inch cubes
2 TBS Balsamic vinegar
1 TBS EVOO
1/2 tsp kosher salt
1/4 tsp finely ground black pepper

1. Thread tomatoes, basil leaves, and mozzerella cheese cubes alternatey onto 10 (6 inch) wooden skewers. Place skewers on serving platter.
2. Combine vinegar and oil in a small bowl and wisk. Drizzle mixture evenly over skewers and sprinkle with salt and pepper. Serve, or chill (covered) until ready to serve.

WW=1

[jewels]

Buffalo Chicken Skewers

1 lb chicken breast tenders (about 9)
1/4 cup Franks hot sauce (or your favorite brand)
3 TBS light stick butter, melted
1 TBS ketchup
1/4 tsp salt
Cooking spray
18 celery sticks (4 inches)
3/4 cup light blue cheese dressing

1. Preheat Broiler
2. Pound tenders to 1/4 inch thickness and cut in half crosswise
3. Combine hot sauce, butter and ketchup in a bowl. Set 3 TBS of mixture aside. Add chicken to remaining mixture and toss to coat. Thread 1 pice of chicken on skewer (18 6 inch skewers) Sprinkle with salt.
4. Cover baking sheet with foil and coat with cooking spray. Place skewers on pan abd broil 3 minutes on each side or until done. Brush with remaining 3 TBS of hot sauce mixture. Serve with celery and dressing

WW=1 (1 skewer, 1 celery stick and 2 tsp dressing)

[nommie]

From WW boards.

Croque Monsieur Egg Rolls
snacks


POINTS® Value: 2
Servings: 8
Preparation Time: 10 min
Cooking Time: 16 min
Level of Difficulty: Easy
We put a new spin on the classic French combo of ham and cheese by turning it into egg rolls. Dipped into honey mustard, the rolls make a great afternoon snack.


5 oz cooked lean ham, finely diced (about 1 1/4 cups)
2 oz low-fat Swiss cheese, finely chopped (about 1/2 cup)
1 Tbsp scallion(s), minced (green part only)
8 egg roll wrapper(s)
3 sprays cooking spray
1/4 cup honey mustard
Instructions
Preheat oven to 400°F.


Combine ham, cheese and scallion in a small bowl; mix well.


Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down – like a diamond shape). Arrange 3 slightly rounded tablespoons of filling down the center of the wrapper, leaving 1/2 inch of space at the bottom and top.


Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.


Place filled wrappers on prepared baking sheet; lightly coat surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes. Yields 1 egg roll and 1 1/2 teaspoons of honey mustard per serving.
Notes
Add more color and crunch to these egg rolls by adding 2 tablespoons of minced red bell pepper to the filling.

You can substitute smoked chicken breast for the ham, if you prefer.

[nommie]

Broccoli Bites Favorites Add to POINTS Tracker
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snacks
POINTS® Value: 1
Servings: 14

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Ingredients
2 cup cooked broccoli
1 cup shredded fat-free cheddar cheese
1 package cornbread stuffing dry mix
1/2 cup Egg Beaters Refrigerated Egg Whites
Instructions

Heat oven to 375
1. Coat a baking sheet with vegetable oil spray and set aside.
2. In a large bowl, combine all remaining ingredients and mix well.
3. Shape mixture into nuggets and place on baking tray approximately 3 inches apart. Bake for 20 minutes, turning nuggets over after 10 minutes. Serve warm.

[Chefkel]

yummm! Thanks nommie theese sound very good!!

[nommie]

Mexican Beef and Cheese Wontons with Salsa
snacks


POINTS® Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 18 min
Level of Difficulty: Moderate
Your Super Bowl guests will love this clever spin on nachos. Dunk them in salsa and savor a great combination of flavors.


2 sprays cooking spray
2 tsp olive oil
1/2 pound lean ground sirloin
2 oz low-fat cheddar or colby cheese, shredded (about 1/2 cup)
2 Tbsp chopped green chilies, minced
1 tsp chili powder
1 tsp ground cumin
30 items wonton wrapper(s)
1/2 cup salsa
Instructions
Preheat oven to 350ŗF. Coat a large baking sheet with cooking spray.


Heat oil in a small skillet over medium-high heat. Add beef and cook until meat is browned, breaking up meat as it cooks, about 5 minutes; drain meat. Add cheese, chilies, chili powder and cumin; cook until cheese melts, stirring frequently, about 1 minute.


Place wonton wrappers on a flat surface; drop meat mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over to cover filling, press down firmly to seal and then gently twist ends to form a “firecracker” shape. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.


Bake until wontons are golden brown, about 15 minutes. Serve with prepared salsa. Yields 5 wontons and 2 tablespoons of salsa per serving.

[nommie]

HG's Super Bowl Recipe Find!!!


Portabella Skins

(1 portabella: 90 calories, 5g fat, 330mg sodium, 6g carbs, 1.5g fiber, 2g sugars, 6g protein = 2 Points)



Recipe courtesy of the Mushroom Council and mushroominfo.com



Ingredients:

4 portabella mushrooms

1 tbsp. olive oil

1/4 tsp. salt

1/8 tsp. pepper

2/3 cup fat-free shredded cheddar cheese

2 slices turkey bacon; crisply cooked (with nonstick spray) and crumbled

1 small tomato; seeded and chopped

1 tbsp. minced fresh chives


Directions:

Preheat oven to 450. Line a baking sheet with foil and spray lightly with cooking spray; set aside. Wipe mushrooms clean with a moist paper towel; let dry. Brush mushroom caps and edges with oil. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet. Divide cheese among mushroom caps and bake 10 minutes, or until cheese begins to melt and edges begin to brown. Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms. Return baking sheet to oven and cook an additional 5 minutes, or until cheese is melted and mushrooms are hot. If desired, cut into wedges and serve with toothpicks. Serves 4!



HG Tip! Watching your fat count closely? Use nonstick spray in place of the oil in this recipe, and each serving will have just 60 calories, 1.5g fat, and 1 Point! Woohoo!

[fatkat]

flutterby
February 2, 2007, 04:34 PM

Tortilla Snack Strips
2 Tbsp. butter or margarine, melted
6 flour tortillas (7 inch)
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion salt or powder
dash to 1/8 tsp. cayenne pepper, optional

Brush butter over one side of each tortilla. Combine the seasonings; lightly sprinkle 1/4 over each tortilla. Make two stacks of tortillas, with 3 in each stack. Using a serrated knife, cut each stack into nine thin strips. Place in an ungreased cookie sheet. Bake at 400 for 8-10 minutes or until lightly browned. Serve warm.

Yield: 1-1/2 dozen

Nutritional Analysis: Two strips (prepared with onion powder, reduced fat margarine and fat-free tortillas) equals

88 calories
256 mg sodium
0 cholesterol
16 gm carbohydrates
2 gm protein
2 gm fat
1 gm fiber

Diabetic Exchange: 1 starch

[fatkat]

flutterby
February 2, 2007, 04:34 PM

Sweet Onion Cheese Spread
3 large sweet onions, coarsely chopped
1 garlic clove, minced
2 Tbsp. butter or margarine
2 cups sharp cheddar cheese, shredded
1 cup mayonaisse
1/2 tsp. hot pepper sauce

In a large skillet, saute onions and garlic in butter until tender. Remove from heat; stir in cheese, mayonaisse and hot pepper sauce. Transfer to an ungreased 1-1/2 qt. baking dish. Bake at 375 for 20-25 minutes or until ilghtly browned. Serve with crackers.

Yield: 5 cups

Nutritional Analysis: One 2 Tbsp. serving (prepared with reduced-fat margarine, light mayonaisse and reduced-fat cheddar cheese) equals
34 calories
72 mg sodium
3 mg cholesterol
3 gm carbohydrate
2 gm protein
2 gm fat
trace fiber

Diabetic exchange: 1/2 meat

[floridagirly68]

Low Fat Spinach Dip



Serving Size : 4 Preparation Time :0:00
Categories : Appetizers 2 Points Per Serving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup nonfat plain yogurt
1/2 cup part-skim ricotta cheese
2 teaspoons lemon juice
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
5 ounces frozen chopped spinach -- thawed and squeezed
1/4 cup water chestnuts -- chopped
4 scallion -- thinly sliced

In blender or food processor, puree sour cream, cheese, lemon juice, garlic, salt, &
pepper. Transfer to medium bowl.
Stir in spinach, water chestnuts, scallions.
Refrigerate, covered, at least 1 hour.

Description:
"2 Points Per Serving"


Per serving: 82 Calories (kcal); 3g Total Fat; (27% calories from fat); 7g Protein;
9g Carbohydrate; 10mg Cholesterol; 357mg Sodium
Food Exchanges: 0 Grain Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

[floridagirly68]

No-Fat Chipotle Tomato Salsa


Serving Size : 24 Preparation Time :0:00
Categories : Appetizers 0 Points Per Serving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tomatoes -- ripe
2 chipotle peppers -- dried
2 chili peppers -- guajillo
2 cloves garlic -- chopped
1/2 cup water
salt -- to taste

Place tomatoes in a shallow metal baking pan or pie pan and broil, turning from time
to time, until evenly charred on all sides. Let cool in their juices. Lightly toast
chilies in an ungreased pan until they lighten in color and puff up slightly. Cool,
then remove stems, seeds and veins.
Grind chiles in a clean coffee grinder or spice mill to a coarse powder. (Chipotle
powder and guajillo powder may be substituted.) Cut tomatoes into pieces and puree
with garlic, chili powder and water. Season to taste with salt. Place in a covered
container and store in refrigerator for up to 1 week.



Yield:
"1 1/2 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 10 Calories (kcal); trace Total Fat; (8% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

NOTES : If there's no time to broil tomatoes, use good-quality diced canned ones.