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.