Heather's Recipe Site | Recipes & Tips

Buffalo chicken tenders (core)

Recipe is posted under "Chicken recipes."

Creamy salsa dip

Make this spicy appetizer up to 2 days ahead, and sprinkle with cilantro right before serving.

2 tsp olive oil
1/2 c finely chopped onion
2 garlic cloves, minced
1 finely chopped seeded jalapeño pepper
1 (14.5 oz) can diced tomatoes, undrained
3 TBS chopped fresh cilantro, divided
1 tsp habanero hot pepper sauce or any hot pepper sauce
1 (16 oz) carton FF sour cream

Heat the oil in a large nonstick skillet over medium heat. Add onion, garlic, and jalapeño; cover and cook 3 minutes or until onion is tender. Add tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Cool completely. Stir in 2 tablespoons cilantro, pepper sauce, and sour cream. Cover and chill. Sprinkle with the remaining 1 tablespoon cilantro.

Yield: 16 servings (serving size: 1/4 cup)

--Cooking Light, November 2003

Mikey's feta-stuffed mushrooms

Recipe is posted under "side dishes."

Simple salsa dip

8 oz FF sour cream
8 oz salsa
1 pkg Hidden Valley Ranch dry dip or dressing mix (80 calories, 0 g fat, 0 g fiber)

Combine and refrigerate.

Spanikopita chicken meatballs w/spicy cucumber & yogurt sauce

If the chicken gets too sticky, add some olive oil to your palms.

1 TBS extra-virgin olive oil, plus some for liberal drizzling
1 small onion, finely chopped, divided
4 cloves garlic, chopped, divided
2 boxes frozen chopped spinach, defrosted 3/4 c crumbled FF feta cheese
1 lb ground chicken
1 TBS grill seasoning (recommended: McCormick Montreal Seasoning)
1.5 c FF Greek-style plain yogurt (such as Fage brand)
1/3 seedless cucumber, peeled and chopped
3 TBS fresh dill
1.5 tsp cumin
1.5 tsp coriander
salt

In a bowl combine 3/4 of onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.

Place yogurt, reserved onion and garlic, cucumber, dill, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks or over brown rice.

Serves 6

-- Rachael Ray

Sweet and sour meatballs

These freeze well. Freeze the meatballs separate from the sauce.

Cooking spray
1.5 lbs raw extra-lean ground beef
¾ c rolled oats
2 large egg whites
1 c chopped onion
1 garlic clove, minced
2 TBS dried parsley
2 tsp dried oregano
8 oz canned tomato sauce
6 tsp Splenda
3 TBS spicy brown mustard
1-¼ tsp chili powder
½ tsp hot sauce

Preheat oven to 350*. Coat baking sheet with cooking spray.

Combine beef, oats, egg whites, onion, garlic, parsley and oregano in a medium bowl. Mix thoroughly. Shape beef mixture into 48 1” balls. Place on baking sheet.

Bake meatballs for 25 minutes. Transfer to a slow cooker and set on low to keep warm. Or place meatballs in a heated chafing dish.

Meanwhile, combine remaining ingredients in a small bowl. Pour over meatballs and let heat about 10 minutes.

4 meatballs/serving

-- www.weightwatchers.com

Warm pumpkin goat cheese dip

Serve the dip with crisp breadsticks, bagel chips, or toasted French or sourdough baguette slices (count points for these items).

1 1/4 c plain FF yogurt
1 tsp canola oil
1 c thinly sliced leek
2 tsp chopped fresh or 1/2 tsp dried thyme
1 tsp salt
3/4 c (3 oz) goat cheese (300 calories; 3 g fat; 0 fiber)
1/3 cup evaporated FF milk
1 (15 oz) can pumpkin
3 large egg whites

Preheat oven to 375º.

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a large bowl using a rubber spatula.

Melt butter in a skillet over medium-high heat. Add leek; sauté 5 minutes or until tender. Remove from heat, and stir in thyme and salt. Place strained yogurt, goat cheese, and remaining ingredients in a large bowl, and beat with a mixer at medium speed just until smooth. Stir in leek mixture. Spoon pumpkin mixture into a 1-quart baking dish. Bake at 375º for 25 minutes or until dip is bubbly and lightly browned. Serve warm.

Serves 14 @ 1/4 c per serving

--Adapted from Cooking Light, NOVEMBER 2003

Wasabi-cilantro dip

8 oz FF sour cream of FF Greek-style yogurt
2 TBS soy sauce
1 TBS minced fresh cilantro
2 tsp rice wine vinegar
2 tsp wasabi powder
1 tsp prepared horseradish

Combine all, cover, and refrigerate until ready to serve, at least one hour. Serve with crudite (we used carrot and celery sticks), or other "dippers."