2 rolls of pork sausage
3 cans of rotel tomatoes with green chilies, not drained
2 (8 oz) pkgs cream cheese
Cook sausage very well, rinse under hot water for a few minutes. In a saucepan or crockpot, put in all ingredients. Let cream cheese melt until all ingredients are blended well. Be careful that the cream cheese does not cook too long or it will get “chalky”.
Serve with tortilla chips.
1 c water
1/2 c butter
1 c flour
1/2 tsp garlic salt
4 eggs
1 1/2 c (6 oz) finely shredded asiago OR parmesan cheese
1/2 c finely chopped red bell pepper
1 1/2 tbs finely chopped fresh basil*
Heat oven to 400 degrees. Line baking sheets with parchment paper. Set aside.
Place water and butter in heavy 2 qt saucepan. Cook over medium heat until mixture comes to a full boil (6-8 minutes). Reduce heat to low; stir in flour and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in 1 cup cheese, bell pepper and basil.
Immediately drop dough by rounded teaspoonfuls onto prepared baking sheets. Sprinkle each with 1/4 tsp remaining cheese. Bake for 20-22 minutes or until golden brown. Serve warm.
makes 72 gougere bites
2 c water
1/2 c dry brown OR red lentils
1 (14.5 oz) can chickpeas, drained and rinsed
3 roma OR plum tomatoes, chopped OR one (14.5 oz) can chopped tomatoes, drained
1/2 yellow bell pepper, chopped
1 red bell pepper, chopped
1 carrot, grated
juice of 1 lemon
2 tbs extra virgin olive oil
1/2 cup chopped fresh cilantro
salt to taste
In a 2 qt stockpot, bring the water and lentils to a boil on high heat; reduce the heat to low and simmer for 30 minutes or until tender. Drain any excess liquid.
In a serving bowl, mix the cooked lentils, chickpeas, tomatoes, bell peppers, and carrot. Whisk together the lemon juice and olive oil.
Stir the lemon vinaigrette into the salad, top with the cilantro, season with salt to taste, and serve.
6 servings
4 ears of corn
4 tbs light OR reduced-fat cream cheese
4 limes
4 tsp grated parmesan cheese
cayenne pepper to taste
Grill the corn for 15 minutes, rotating every 5 minutes, either in the husk or husks removed and ears wrapped in aluminum foil. Alternately, you can roast the corn in the husks or husks removed and ears wrapped in aluminum foil in a 350 degree oven by placing them directly on the oven rack for about 30 minutes. The corn is done when it’s slightly soft and gives a little beneath the husk or is tender when pierced with a fork.
After the corn is cooked and slightly cooled, peel back each of the husks (if present) and discard or use as a decorative handle for eating. Spread each ear with 1 tbs of cream cheese, squeeze on the juice of 1/2 a lime, and sprinkle on 1 tsp of parmesan cheese and pinch of cayenne pepper (add more if you like it hot.)
Serve with remaining lime wedges.
4 servings 160 calories per serving
1 onion, diced
2 (15 oz) cans navy, pinto, or cannellini beans, preferable low-sodium, drained and rinsed
1 c barbecue sauce (any brand with no more than 40 calories per 2 tbs)
1 tbs balsamic vinegar
Preheat the oven to 325 degrees.
Mist a skillet with nonstick cooking spray and saute the onion for 8-10 minutes, until soft and translucent. Remove from heat.
Add the beans, sauce, and vinegar to the onions. Stir until well combined.
Transfer the mixture to a baking dish and bake, uncovered, for 60 minutes, until the sauce is thick.
Serve hot.
8 servings 120 calories per serving
1 (10 oz) box frozen, chopped spinach
3/4 c low-fat mayonnaise
1/2 c grated parmesan cheese
1 (14 oz) can artichoke hearts, rinsed and drained, finely chopped
2 scallions, finely chopped
1/2 tsp kosher salt OR coarse sea salt (optional)
Preheat the oven to 350 degrees.
Microwave the frozen spinach according to pkg directions. Squeeze out a majority of the water with paper towels or cheesecloth. Set aside.
In a med bowl, mix together the mayonnaise and cheese. Stir in the spinach, artichoke hearts, scallions, and salt, if desired. Mix thoroughly.
Spoon the mixture into a small casserole dish and bake for 25 minutes.
12 servings 50 calories per serving
2 tbs salsa, any type, store-bought or homemade
2 tbs guacamole, any type, store-bought or homemade
Blend the salsa with the guacamole in a bowl.
1 serving 55 calories per serving
6 hard-boiled eggs, peeled
1/2 c hummus, any flavor
paprika
Slice the eggs in half lengthwise and discard the yolks. Fill the empty center of each half with 2 tsp of hummus. Sprinkle on a dash of paprika for a pop of color.
6 servings 40 calories per serving
3 oz (6 tbs) light OR reduced-fat cream cheese
1/4 c shredded reduced-fat cheddar cheese
1 tbs chopped scallion
1/3 c corn, frozen and thawed OR canned and drained well
1/8 tsp ground black pepper
1/8 tsp cayenne pepper (or paprika for less heat)
6 jalapenos, halved lengthwise, seeds and membranes removed (for extra heat, leave membranes in)
2 egg whites
1/3 c whole-grain flour
2/3 c seasoned whole-grain bread crumbs
Preheat the oven to 350 degrees. Line a baking sheet with foil and set aside.
Mix the cream cheese, cheddar, scallion, corn, black pepper, and cayenne pepper in a bowl. Spread 1 heaping tbs of the mixture evenly into each pepper half. Mix the egg whites in a small bowl. Bread each pepper by rolling it first in flour, then egg whites, and finally bread crumbs.
Place the peppers, cut-side up, on the foil-lined baking sheet. Bake until golden, 25-30 minutes.
12 servings 65 calories per serving
1 (8 oz) pkg cream cheese, softened
1 (8 oz) container sour cream
1/3 c sugar
2 tsp vanilla3
2 lbs seedless red grapes
2 lbs seedless green grapes
3 tbs brown sugar
3 tbs chopped pecans
In a lg bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
Transfer to a serving bowl. Cover and refrigerate until serving Sprinkle brown sugar and pecans just before servings.
yield 21-24 servings
