Stuffed Mushrooms

Serves: 12 (2 mushrooms = 1 serving)
WW Points per Serving: 0

1 spray - Olive Oil Cooking Spray
1 pound - Button Mushrooms, about 24 large mushrooms
1 tsp - Olive Oil
1/4 cup - Onions, chopped
1/4 cup - Sweet Red Peppers, chopped
10 oz. - Frozen Chopped Spinach, thawed and drained
2 1/2 slices - Whole-Wheat Bread, chopped into bread crumbs
1 tsp - Creole Seasoning or Cajun seasoning
1/4 tsp - Ground Turmeric

TIP: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time

Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray. Remove mushroom stems from caps and finely chop stems; reserve caps and set aside. Heat oil in a large skillet over high heat. Sauté mushroom stems, onion, pepper and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined. Stuff each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm.

Fresh Fruit Dip

Makes 2 Cups
1 tbsp. = 1 WW point



8 ounces light cream cheese -- softened
7 ounces marshmallow cream
1/2 cup crushed pineapple in juice -- drained
1 teaspoon orange zest
1/2 teaspoon orange liqueur -- or orange concentrate
1/8 teaspoon ground ginger
Combine all ingredients, stir well. Cover and chill.

Baked Potato Skins with Creamy Spinach & Turkey Bacon

Serving Size: 1/2 potato per person
WW Points per Serving: 2

3 medium potatoes, baked, sliced in half and cooled
Cooking spray or olive oil
20 oz chopped frozen spinach, thawed & squeezed dry
4 oz of light cream cheese, at room temperature
¼ tsp salt
¼ tsp black pepper
3 slices cooked crisp turkey bacon, crumbled

Preheat oven to 400 degrees.
Scoop out flesh of potatoes, leaving about ¼ of potato flesh around the edges.
(Reserve remaining potato flesh for another use such as mashed potatoes.)
Place potato halves on baking sheet and spray each with 1 spray of cooking spray. (You could add 1 tsp of olive oil to the inside of the potato to get your serving of oil – just increase the point for each potato half by 1 point each).
Bake until lightly browned – about 15 minutes.
While potatoes skins bake, combine spinach, cream cheese, salt & pepper in a medium bowl. Mix until well blended.
Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through – about 5 minutes more.
Remove skins from oven & top each half with about 1 tablespoon of crumbled bacon.

Hint: To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out liquid over sink, as though you were wringing out a wet towel.

Fiesta Ranch Dressing

Serves: 12 (1/4 cup = 1 serving)
WW Points per Serving: 1

1 (.59 oz) Envelope Hidden Valley Fat Free Ranch Dip Mix
1 1/2 Tablespoons Hidden Valley Fiesta Ranch Dip Mix
1 (16 oz.) Container Fat Free Sour Cream
1 Cup Low Fat Buttermilk

Mix buttermilk, ranch dip and fiesta ranch dip mix together. Add sour cream. Chill for at least 1 hour.

Thanks to Chubbie Chica for this great recipe

Spicy BBQ Meatballs

Serves: 30
Yields 2 meatballs per serving
WW Points per Serving: 1

Prep Time: 15 minutes
Cook Time: 20 minutes

1 1/2 lb. - Lean Ground Turkey Breast
3/4 cup - Quick-Cooking Oats
Whites of 2 eggs
1 - Large Onion, finely chopped
1 - Clove Garlic, chopped (approximately 1 1/2 tsp.)
1/4 cup - Fresh Parsley, chopped
1 tsp. - Oregano
1 1/2 tsp. - Beef Bouillon Granules
1/2 tsp. - Black Pepper
1 1/4 cup - BBQ Sauce

Combine all of the ingredients, except the BBQ sauce in a medium-sized bowl and mix thoroughly.

Coat a baking sheet with cooking spray.

Shape the meatball mixture into sixty 1-inch balls, and place the meatballs on the baking sheet.

Bake at 350 degrees for about 25 minutes.

Transfer the meatballs to a chafing dish or crock-pot to keep warm.

Meanwhile, heat BBQ sauce over medium-high heat until hot. Pour the sauce over meatballs, toss gently and serve.

Seven Layer Dip

Serves: 10
WW Points per Serving: 4

Preparation Time: 30 min
Cooking Time: 0 min
Level of Difficulty: Easy

1 cup(s) - Fat-Free canned Refried Beans
1 cup(s) - Fat-Free Sour Cream
1 cup(s) - Salsa
1 cup(s) - Lettuce
1 cup(s) - Onion(s)
1 cup(s) - Tomato(es)
5 oz. - Cooked Lean Ground Turkey
2 medium - Avocado
1 1/2 cup(s) - Low-Fat Shredded Cheddar Cheese
5 tbsp. - Unsweetened Lime Juice

Brown Ground Turkey in skillet with Taco Seasoning. Set aside. Peel avocados and mash into mixing bowl with lime juice, salsa (to taste) and diced onions. Set aside. Spread can of refried beans in a large baking or serving pan. Sprinkle light layer of low fat shredded cheese over beans. Spread ground turkey over refried beans and cheese. Carefully spread fat free sour cream over turkey. Carefully spread salsa over sour cream. Spread avocado/guacamole over salsa. Layer shredded lettuce over avocado, then diced tomato and onion over lettuce. Sprinkle with remaining shredded cheese. Serve room temperature or refrigerate for serving later.

Thanks Ali!!

Onion Bloom and Onion Bloom Dip

Serves: 8 (1/8 of Onion with 1 tbsp. Dip)
WW Points per Serving: 1

1 - 1 lb. Super Sweet Onion
1 tsp. - Vegetable Oil
1/4 oz. - Cornflake Crumbs
Pinch of Ground Red Pepper
Pinch of Seasoned Salt
1 Egg White

Preheat oven to 350 degrees. Spray a 2-cup round baking dish with non-stick cooking spray. Trim root end of onion so that it stands upright. Slice off 1/2 inch from top and remove peel. With sharp knife, cut triangular slices to center of onion, slicing from top down and stopping 1/2 inch from bottom, working your way around onion to make several "petals". Place upright in microwave-safe covered dish and drizzle evenly with oil. Cover and microwave on high 1 1/2 to 2 minutes, until onion is slightly tender and petals have begun to separate. In small bowl, combine cornflake crumbs, pepper and salt; set aside. In medium bowl, beat egg white until foamy. Dip cooked onion into beaten egg white, coating petals thoroughly. Place in prepared baking dish and sprinkle evenly with cornflake crumb mixture. Bake until lightly browned and crisp, 10-12 minutes.

Onion Bloom Dip -

1/2 cup - Sour Cream (Non-Fat)
2 tsp. - Reduced Calorie Mayonnaise
1 tsp. - Prepared Horseradish
1/2 small - Garlic Clove, minced

In small bowl, combine sour cream, horseradish and garlic. May be prepared up to 2 days ahead. Cover and chill. Serve cooked onion immediately with dip on the side.

Party Mix

Serving Size: 1/2 cup
WW Points per Serving: 2

4 cups - Fat-Free Pretzels
4 cups - Corn Chex
3 cups - Fat-Free Bagel Chips
Garlic Powder
Worchestershire Sauce
4 cups - Rice Chex
4 cups - Wheat Chex
1 1/2 cups - Peanuts
Seasoned Salt
Butter Spray

Preheat oven to 350 degrees. Mix cereal, pretzels, bagel chips and peanuts in a large baking pan and pray with butter spray. Sprinkle with seasonings and worchestershire sauce. Bake for 10 minutes. Stir mixture and repeat until mixture is seasoned to your taste and golden crispy.

Crispy Sweet Nut Mix

Serves: 12
WW Points per Serving: 3

Prep Time: 5 minutes
Cook Time: 25 minutes

1/3 cup - Whole, Unblanched Almonds
3 cups - Wheat Chex Cereal
2 cups - Mini Pretzel Twists
1 1/4 cups - Dried Apricots, halved or quartered
Cooking Spray
1/2 cup - Brown Sugar
1 tsp. - Ground Cinnamon

Preheat oven to 350 degrees. In large bowl, stir together almonds, Chex cereal, pretzels and apricots. Spray with cooking spray and toss. In a small bowl, stir together brown sugar and cinnamon. Sprinkle over snack mix and toss well. Spread snack mix on a baking sheet and bake for 25 minutes, tossing occasionally. Cool completely before storing in airtight container.

Bean and Cheese Nachos

Serves: 4
WW Points per Serving: 3

Prep Time: 5 minutes
Cook Time: 5 minutes

About 32 Baked Tortilla Chips
1 cup Fat-Free Refried Beans
1/2 cup Low-Fat Shredded Monterey Jack Cheese
1/4 cup Salsa

Preheat oven to 350 degrees. Layer tortilla chips on an ovenproof platter or baking sheet. Spread evenly over chips and sprinkle with cheese. Bake until beans are hot and cheese is melted, about 5 minutes. Top with Salsa.