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
I’m just a hummus making fool now!
15 oz can chickpeas, rinsed and drained
dash garlic powder
2 TB lime juice
1 TB extra virgin olive oil
1 TB water
1 TB sesame tahini
1/2 tsp black pepper
Combine all ingredients in food processor until smooth. Can use more water if needed for desired consistency. Transfer to a bowl and chill. Can eat with vegetables or pita chips.
Yield: 8 servings. Per serving (about 1/3 cup)= 131 Calories; 7g Fat (46.9% calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 197mg Sodium.
A delicious variation on simple beer bread.
Beer Bread with Cheese & Herbs
3 cups reduced fat Bisquick
3 Tablespoons sugar
3 TB Parmesan Cheese, shredded
1 teaspoons dried basil
1 teaspoon dried oregano
dash garlic powder
1 (12 ounce) light beer
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non stick spray. In a large bowl, mix together Bisquick, sugar, Parmesan cheese, basil, oregano and garlic powder, using a wire whisk to mix the ingredients. Add the beer and stir with a mixing spoon, it will be sticky. Pour batter into prepared baking pan and let it rise for 5 – 20 minutes before baking. Bake for 50-60 minutes or until a tooth pick inserted in the center comes out clean.
Yield: 10 Servings. Per serving= 168 Calories; 3g Fat (15.6% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 484mg Sodium.
These were ok, but not cookbook worthy. I didn’t like the texture.
Skinny Pumpkin Cream Cheese Bars
1 box Angel food cake mix
15 oz canned pumpkin
¾ c. water
1 tsp cinnamon
8 oz reduced fat cream cheese
¼ c. water
Preheat oven to 375*. In medium bowl, combine cake mix, pumpkin, water and cinnamon. Spray 13×9 pan with cooking spray. Pour half the batter into the pan. Combine cream cheese and water (enough water that the mixture will be thin enough to pour). Pour the cream cheese mixture over the batter and top with remaining batter. Bake 35 minutes or until a toothpick comes out clean.
Yield: 20 servings. Per serving= 139 Calories; 2g Fat (13.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 274mg Sodium.
I liked it, but more as a side dish than as a topping to put on something.
1 ripe avocado
juice of 1 lime
2 c. cooked quinoa
dash garlic powder
2 TB diced tamed jalapenos
1/2 c. diced mango
1/4 c. chopped cilantro
dash onion powder
1/4 tsp cayenne
1/4 tsp ground cumin
In medium bowl, mash avocado with lime juice. Add remaining ingredients.
Yield: 8 servings. Per serving= 207 Calories; 6g Fat (26.7% calories from fat); 6g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 45mg Sodium.
2 cups reduced fat Bisquick
¾ c. water
1/2 cup white baking chips
½ c. Splenda
2 tablespoons extra virgin olive oil
1 cup raspberries
Heat oven to 400°F. Spray 9 muffin cups with cooking spray. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently fold in raspberries. Divide batter evenly among cups. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Yield: 9 servings. Per serving= 218 Calories; 9g Fat (38.1% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 361mg Sodium
This was great!
Roast Beef Pot Pie
1 (10 3/4 oz.) Can 98% Fat Free Broccoli Cheese Soup
2 (15 oz.) Cans Veg-all Original, drained
2 c. cooked ground beef
15 oz can green beans, drained
1/2 teaspoon Pepper
1/2 Cup Skim Milk
1 egg white
1 Cup Reduced Fat Bisquick
Preheat oven to 400 degrees. Spray a deep 9″ pie plate with non-stick cooking spray. Mix soup, Veg-all, beef, green beans and pepper together in a medium bowl. Pour into pie plate. Mix the egg substitute, milk and Bisquick together in a small bowl. Pour over the beef mixture evenly. Bake for 25 – 30 minutes or until golden.
Yield: 6 servings. Per serving= 342 Calories; 13g Fat (34.1% calories from fat); 21g Protein; 36g Carbohydrate; 6g Dietary Fiber; 50mg Cholesterol; 1088mg Sodium.