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Appetizers

Quick Tip 1: Take 16 oz of fat free sour cream and mix with 1 packet of ranch dressing – makes a wonderful dip for veggies or the NEW Multigrain Crisps found in your meetings!

Quick Tip 2: Prepare a 10 oz container of frozen spinach and mix it with 3 or 4 wedges of Laughing Cow or Light Laughing Cow cheese. YUM!

Chunky Pico de Gallo (Works with the Simply Filling Technique)
Makes 12 servings (2 Tbsp each)
POINTS value: 0

1 garlic clove, chopped
¼ tsp salt
1 pint grape tomatoes, halved
1 small red onion, finely chopped
¼ cup chopped fresh cilantro
2 fresh or pickled jalapeno peppers, seeded and finely chopped
2 tsp lime juice

1. With the side of a large knife, mash the garlic with the salt until it forms a paste. Stir together the remaining ingredients with the garlic paste in a small serving bowl.

Pita Chips with Black Bean “Caviar”
Makes 8 servings (4 pita wedges and 1/4 cup “caviar”)
POINTS® value: 2

1 (15-ounce) can black beans, rinsed and drained
1 Tbsp prepared black olive tapenade
1 Tbsp crumbled feta cheese
1 Tbsp extra-virgin olive oil
1 large garlic clove, minced
1⁄4 tsp freshly ground pepper
4 (6-inch) whole-wheat pitas, toasted, each cut into 8 wedges

1. Combine the beans, tapenade, feta, oil, garlic, and pepper in a medium bowl; gently mash with a wooden spoon to break up some of the beans. Transfer to a serving bowl and serve with the pita wedges.

Chile and Cheese Quesadillas
Makes 8 servings
POINTS value per serving: 5

8 oz light cream cheese
1 cups shredded reduced-fat Mexican-style cheese, or reduced-fat Monterey Jack cheese
4 1/2 oz canned chipotle peppers, chopped
2 tbsp cilantro, chopped
1 tsp chili powder
1 tsp black pepper
8 medium flour tortillas

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. In a bowl, combine cream cheese, Mexican cheese, chiles, cilantro, chili powder and black pepper. Mix well.
3. Arrange 4 tortillas on prepared baking sheet. Spoon cheese mixture evenly onto each tortilla, leaving a 1/4-inch border around the edges. Top each with second tortilla and press down gently. Lightly coat with cooking spray. Cover with foil and bake 25 minutes.
4. Slice each quesadilla into 4 wedges and serve warm. Yields 2 wedges per serving.

Sour Cream and Roasted Red Pepper Dip
Makes 10 servings
POINTS value per serving: 1

15 oz roasted red peppers
1 cup fat-free sour cream
1/2 cup basil leaves
1/2 tsp garlic powder
1/2 tsp table salt
1/4 tsp black pepper
2 tsp cilantro

1. In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth. Season to taste with salt and black pepper; garnish with cilantro. Yields about 1/4 cup per serving.

Skinny Guacamole
19 POINTS for entire recipe, serving size up to you!

2 large avocados
8 ounces nonfat sour cream
1/4 cup green onion, chopped
2 jalapeno peppers, seeded and chopped
4 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon pepper
2 small Roma tomato, seeded and chopped
5 tablespoons chopped cilantro (optional)

1. In a food processor, combine one avocado with everything but the tomato and cilantro. Process until smooth.
2. In a bowl, mash remaining avocado with a fork. Stir in with pureed avocado and tomato.
3. Add an extra jalapeno and some hot sauce if you’d like a kick.

Crispy Chipotle Potato Skins
Makes 8 servings
POINTS® value per serving: 4

4 large potato(es), baking-variety, cooked, cooled and quartered lengthwise
1 1/2 tbsp olive oil
1 tsp chili powder, or chipotle chili powder
1/4 tsp hot pepper sauce
6 slice(s) cooked Canadian-style bacon, finely chopped
3/4 cup(s) shredded fat-free cheddar cheese
2 medium tomato(es), diced
3 medium scallion(s), finely chopped
3/4 cup(s) fat-free sour cream

1. Preheat oven to 425°F. Scoop out flesh of potatoes, leaving a thin layer of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
2. In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
3. Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.

Seven Layer Mexican Dip
Makes 12 servings
POINTS® value per serving: 2

1 cup(s) fat-free sour cream
2 tbsp reduced-sodium taco seasoning
9 oz fat-free bean dip, about 1 heaping cup
6 oz guacamole, about 3/4 cup
1/4 cup(s) low-fat shredded cheddar cheese
4 medium scallion(s), chopped
1 small tomato(es), chopped
6 medium olive(s), black, sliced

1. Combine sour cream and taco seasoning; mix well.

2. Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving.

Chunky Vegetable Dip
Makes 8 servings
POINTS® value per serving: 1

1 pound(s) fat-free cottage cheese
1 medium celery, stalk, diced
1 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1/4 cup(s) shallot(s), finely chopped
1/8 tsp hot pepper sauce, or to taste
1/8 tsp black pepper, or to taste

1. Combine all ingredients in a small bowl; mix well. Season to taste and serve. Yields about 1/3 cup per serving.

Coconut Shrimp
Makes 6 servings
POINTS® value per serving: 5

2 sprays cooking spray
2 large egg whites
3/4 cup all-purpose flour
6 oz beer (about 2/3 cup)
1 1/2 teaspoon baking powder
1/4 teaspoon table salt
2 cups sweetened coconut flakes
24 large shrimp, peeled and deveined (leave tails on)

1. Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.
2. In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.
3. Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).
4. Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.
5. Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.

Shrimply Delicious Deviled Eggs
Makes 6 servings
POINTS® value per serving: 2

6 hard-cooked eggs, shelled
6 ounces frozen cooked salad shrimp, thawed and chopped
3 tablespoons light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon seafood seasoning
1 tablespoon chopped fresh parsley

1. Halve the eggs lengthwise. Remove the yolks and reserve for another use. Set the egg whites aside.
2. Combine the shrimp, mayonnaise, mustard, and seafood seasoning in a medium bowl. Spoon the shrimp mixture into the hollows of the egg-white halves, mounding to fill. Sprinkle with the parsley. Place the eggs on a plate and serve at once or cover with plastic wrap and refrigerate until ready to serve, up to 2 hours.

Stuffed Mushrooms
Makes 12 servings
POINTS® value per serving: 0

1 spray olive oil cooking spray
1 pound button mushrooms, about 24 large mushrooms
1 tsp olive oil
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
10 oz chopped frozen 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

1. Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray.
2. Remove mushroom stems from caps and finely chop stems; reserve caps and set aside.
3. 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.
4. Stuff each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm. Yields 2 mushrooms per serving. (Note: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.)

Pita Chips with Black Bean “Caviar”
Makes 8 servings
POINTS value per serving: 2

1 (15-ounce) can black beans, rinsed and drained
1 tablespoon prepared black olive tapenade
1 tablespoon crumbled feta cheese
1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1⁄4 teaspoon freshly ground pepper
4 (6-inch) whole-wheat pitas, toasted, each cut into 8 wedges

1. Combine the beans, tapenade, feta, oil, garlic, and pepper in a medium bowl; gently mash with a wooden spoon to break up some of the beans.
2. Transfer to a serving bowl and serve with the pita wedges.

Vegetable Egg Rolls
Makes 8 servings
POINTS value per serving: 1

1 head Chinese cabbage, outer leaves removed, shredded
2 medium carrots, peeled and shredded
2 medium garlic cloves, minced
2 medium scallions, white and green parts, chopped
1 Tbsp ginger root, fresh, minced or 1/2 tsp dried
1 Tbsp low-sodium soy sauce
2 tsp cornstarch
1 tsp sesame oil
8 average egg roll wrappers, about 1/2 oz each
4 sprays olive oil cooking spray, or enough to coat egg rolls

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. Place cabbage in a microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil; mix well.
3. Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and coat with cooking spray.
4. Bake until golden brown, about 25 minutes. Serve hot.

Recipe from WeightWatchers.com

Chunky Vegetable Dip
Makes 8 servings
POINTS value per serving: 1

1 pound fat-free cottage cheese
1 medium celery stalk, diced
1 medium carrot, diced
1 medium sweet red pepper, diced
1/4 cup shallots, finely chopped
1/8 tsp hot pepper sauce, or to taste
1/8 tsp black pepper, or to taste

Combine all ingredients in a small bowl; mix well. Season to taste and serve.

Recipe from WeightWatchers.com