2 c. packed shredded zucchini
2 large eggs
2/3 c. shredded Italian blend cheese
1/2 c. Panko
1 TB Italian bread crumbs
1 tsp Italian seasoning
Salt and pepper, to taste
Preheat oven to 400*. Shred zucchini and place between paper towels; press to remove as much moisture as possible. Place zucchini in large bowl with all remaining ingredients. Mix well. Place spoonfuls onto parchment lined cookie sheets and bake 20-25 minutes until golden brown.
Yield 32 tots. Per tot= 16 Calories; 1g Fat (42.4% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 41mg Sodium
We had a fondue potluck a few weeks ago and it was delicious! A crock pot works fine for fondue (or maybe it’s more like dip how we do it but whatever, it’s still good!)
I made this cheesy fondue and it was really good, pretty thick though.
1/2 c. milk
8 oz reduced fat shredded cheddar cheese
8 oz shredded Monterey Jack cheese
8 oz light cream cheese
1/4 c. chopped green onions
1/2 c. frozen chopped spinach, thawed and drained
1 tsp dry mustard
1 tsp ground cayenne pepper
1 tsp garlic powder
1 tsp black pepper
In 3 quart slow cooker, add all ingredients and cook on low for 2-3 hours; stir mid way.
Yield: 16 (1/4 cup) servings. Per serving= 133 Calories; 9g Fat (65.3% calories from fat); 9g Protein; 2g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 277mg Sodium.
Chicken Jalapeno Popper Sliders
12 Hawaiian rolls
2 c. cooked, diced chicken breast
4 oz light cream cheese
1/3 c. diced tamed jalapenos
3 slices cooked, crumbled turkey bacon
5 slices thin pepperjack cheese
1 TB butter, melted
Dash garlic powder
Preheat oven to 400*. Cut rolls in half and place in 13×9 pan. Combine chicken, cream cheese, jalapenos and bacon; smooth over rolls. Top with pepperjack slices and then the tops of the rolls. In small cup, melt butter with garlic powder. Pour over the rolls. Bake 12-15 minutes.
Yield: 12 sliders. Per slider= 192 Calories; 9g Fat (40.2% calories from fat); 13g Protein; 16g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 240mg Sodium.
OMG! This IS yummy!
Yummy Artichoke Dip
14 oz can artichoke hearts, drained
½ cup light mayo
1/2 cups grated parmesan cheese
½ c. reduced fat shredded cheddar cheese
1 8z pkg greek cream cheese, softened
4 oz roasted chopped green chilis
Combine all ingredients in a 2 quart crock and cook on high 2 hours. Stir half way through to combine.
Yield: 4 cups. Per ¼ cup serving= 81 Calories; 4g Fat (49.0% calories from fat); 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 175mg Sodium.
Chocolate Protein Balls
3 TB chocolate whey protein powder
3 TB almond butter
2 TB unsweetened cocoa
1 TB flax seed
1 tsp honey
1 TB water
Combine all ingredients and form into 7 balls.
Per ball= 69 Calories; 5g Fat (58.4% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 46mg Sodium.
Green Chile Chicken Enchilada Dip
1 ½ c. diced cooked chicken breast
½ tsp chili powder
½ tsp cumin
8 oz Greek light cream cheese
10 oz green enchilada sauce
4 oz diced green chilies
1 ½ c. shredded reduced fat cheddar cheese
Add all ingredients to 2 quart slow cooker and cook on low 3 hours. Serve with tortilla chips.
Yield: 12 servings. Per serving= 143 Calories; 8g Fat (48.0% calories from fat); 14g Protein; 5g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 292mg Sodium.
Delicious with sausage too!
Beef Enchilada Dip
8 oz 95% fat free ground beef
3 TB diced onion
2 (10 oz) cans Enchilada sauce
1 tsp cumin
1 tsp chili powder
Dash garlic powder
2 c. shredded reduced fat cheddar cheese
Brown ground beef and onion; place in 1 ½ quart slow cooker. Add enchilada sauce, cumin, chili powder and garlic powder. After heated through (about 2 hours) stir in cheese and continue cooking until cheese is melted. Serve with tortilla chips. (Sausage is good in here too.)
Yield: 8 servings. Per serving= 211 Calories; 11g Fat (60.5% calories from fat); 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 266mg Sodium.
Maple Fruit Dip
6 oz vanilla nonfat Greek yogurt
1 c. Cool Whip Lite, thawed
½ tsp maple flavoring
Dash ground cinnamon
In a bowl, combine the first four ingredients. Cover and refrigerate until serving. Serve with fruit.
Yield: 8 servings, 2 cups. Per serving (1/4 cup dip)= 33 Calories; 1g Fat (30.1% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 16mg Sodium.
I revised this recipe from one I saw on Pinterest. They turned out great!
Ham and Cheese Party Rolls
1 Pillsbury 11 oz Thin Pizza Crust
9 slices deli ham
10 slices reduced fat smoked provolone
1 TB Dijon
2 TB honey
1 TB butter
Preheat oven to 400°. Roll pizza crust out on parchment paper to thin rectangle. Lay ham over crust, covering to edges. Top with cheese slices. Roll up from short side. Slice into 15 pinwheels. Lay pinwheels on cookie sheet covered with parchment paper. In small cup combine Dijon, honey and butter. Put in microwave for 20 to 30 seconds. Then put 1/2 tsp over each pinwheel. Bake 10 to 15 minutes or until lightly browned.
Yield: 15 pinwheels. Per serving= 145 Calories; 7g Fat (46.0% calories from fat); 7g Protein; 12g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 404mg Sodium.
This is delicious!! The chipotle definitely gives it some kick!
Chipotle Artichoke Dip
¼ c. chopped cilantro
1 small clove garlic
1 chipotle chili in adobo
14 oz can artichoke hearts, drained
½ c. grated reduced fat Mexican cheese
1 TB olive oil
1 TB lime juice
Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined. Serve with chips or sliced vegetables.
Yield: 8 servings (2 cups). Per serving (1/4 cup)= 63 Calories; 3g Fat (41.7% calories from fat); 4g Protein; 7g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 110mg Sodium