Strawberry Shortcake... on a stick!

I find that foods on sticks always go over well with our group of friends.  We're all trying to eating healthier though so I knew I had to go healthy with my dessert choice.  I found this Weight Watchers recipe and gave it a try!

Strawberry Shortcake on a stick!
Adapted from Weight Watchers Cookbook

• 1 pound of fresh strawberries, halved
• 12 shortcakes, quarted
• 1/4 cup of chocolate chips
• 1 tsp butter 

Directions:

1. Alternate shortcake and strawberries on a skewer
2. Place on a wax paper lined baking sheet
3. Melt chocolate chips and butter in a double boiler or in the midcrowave
4. Drizzle chocolate over kabobs
5. Chill for 10 minutes or until ready to serve

1 Serving = 1 Kabob
1 serving = 2 points

Spinach Feta Dip

Another one from LaaLoosh!  It did not look very pretty, so I had to explain to people what it was so they were not scared.  It ended up being a huge hit!  I served this with a veggie platter, tortilla chips and crackers.

Spinach Feta Dip

Adapted from LaaLoosh

• 4 1/2 cups spinach ( fresh & chopped)
• ¼  cup green onions (chopped)
• ½ cup reduced fat cream cheese
• ½ cup fat-free sour cream
• 1 tsp crushed red pepper flakes
• 2 tsp minced garlic
• 1/3 cup crumbled fat free feta cheese ( didn’t really measure, I used about ½ container)
• 2 tsp fresh lemon juice
• Sea salt and pepper to taste

 

Directions:

1.      In a medium skillet, heat 1 tbsp of olive oil.  Once hot, add spinach and toss for a few minutes or until the leaves just begin to wilt.

2.      Place spinach, green onions, cream cheese, garlic, sour cream, feta cheese, crushed red pepper, chives, lemon juice in a blender; puree. Taste dip and add salt and pepper to taste. Empty dip into a serving bow and dig in!

Entire recipe makes 8 servings
Serving size is 3 tbsp
Each serving = 1 Point Total

Buffalo Chicken Dip - WW Edition

I was so happy to find this blog with all of its glorious Weight Watchers recipes.  I made this dip for a jewelry party I hosted.  I served it with tortilla chips, crackers and veggies.

Buffalo Chicken Dip

Adapted from LaaLoosh

Ingredients:
- 16 oz boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 8-oz. fat-free cream cheese, softened
- 1/2 cup fat free sour cream (I added another tablespoon)
- 1/2 cup hot sauce (I use Valentino’s)
- 2 tbsp low calorie butter (I used country crock light spread)
- 1/2 packet of dry ranch dressing mix  

   Directions:

1.  Preheat oven to 325 degrees.

2.   Rub chicken breasts with salt, pepper, garlic powder and onion powder. Spray a skillet with non-fat cooking spray, and set on med/high heat. Put in chicken breasts, and cook until brown on both sides and meat is cooked through. Set aside. Once meat is cool, cut it up into bite sized shredded chunks.

3.      In a large bowl, stir cream cheese and butter until smooth. Add in chicken and other remaining ingredients, and mix until thoroughly combined.  Move to corningware.

4.      Bake in the oven for about 20-25 minutes, or until dip has heated all the way through.

Entire recipe makes 12 servings
Serving size is approx 1/2 cup
Each serving = 2 Point Total

Antipasto Salad

My goal was to make antipasto on a stick, but I ran out of time so I just left it as a salad instead.  

Antipasto Salad

A Hudocks to Haddocks Original Recipe

• 10-15 cherry tomatoes (sliced)
• 6 oz can of whole sliced mushrooms (drained)
• 8 oz block of mozzarella cheese (cubed)
• 8 oz can of quartered artichoke hearts (drained)
• 8 oz can of black olives (drained)
• ¼ pound of thinly sliced genoa hard salami (quartered)
• ½ cup of Italian dressing (I use light Italian dressing)
• 1-2 tsp crushed red pepper
• 1-2 tsp ground black pepper

Directions:

1. Add first 5 ingredients together in a medium bowl with a cover.
2. Add in next 3 ingredients.  Cover and shake until well mixed.
3. Refrigerate until ready to serve.

BBQ'd Buffalo Wings

I had my little cousin over this weekend and decided to have a nice BBQ yesterday with the 3 of us. I had some chicken wings that I decided to make a marinade for myself. The result = soooo delicious!

Buffalo Wings (Caution: may be hot for some!)

7 chicken wings
½ to ¾ cup of your favorite hot sauce (I did not measure)
1-2 tsp ground black pepper
1-2 tsp salt
1-2 tsp chili powder
1-2 tsp crushed red pepper
1-2 tsp BBQ seasoning

1. Add all ingredients together in a Pyrex bowl. Cover, shake to mix well and refrigerate for at least 45 minutes prior to cooking.
2. Grill to your desired level.
3. Enjoy!

Buffalo Chicken Dip

Buffalo chicken dip

- 1 boneless, skinless chicken breast
- 16 oz Ranch Dressing
- 16 oz Cream Cheese
- Bottle of your favorite hot sauce (to taste)

1. Boil and shred the chicken breast.
2. Mix ranch, cream cheese and hot sauce with mixer and then fold in the shredded chicken with fork.
3. Cover and store in Fridge for atleast 12 hours to cool, it wont taste as good if it is not cold.

I made this for a get together with friends and once the guys got over the look of it (it doesn't *look* particularly appetizing) they really enjoyed it.  I served it with Tostito scoops.

Chili Cheese Dip

- 1 block softened cream cheese
- 1 can no bean chili
- 1 package shredded cheddar cheese

1. Spread cream cheese over bottom of baking dish
2. Top with chili
3. Top with chili
4. Cover with saran wrap and microwave for 2-5 minutes, until it starts bubbling

Another easy one that disappears very quickly!  Serve with crackers, chips, whatever's clever!

Hot Artichoke Dip

- 1 block softened cream cheese
- 1 stick softened butter
- 1/2 cup Parmesan cheese
- 1- 12 oz can artichoke hearts (drained)

1. Blend all together
2. Put in a 1 1/2 quart baking dish
3. Sprinkle with 2 tablespoons of Parmesan cheese
4. Bake 350 for 30-40 minutes or until it bubbles

Serve with crackers, pita chips, tortilla chips, whatever!  This dip is always a big hit!

5 layer Taco Dip

- 1 container of sour cream
- 1 container of wholly guacamole (or you can make your own)
- 1 bag of shredded Mexican cheese
- 1 can of refried beans
- 1 package of taco seasoning
- 1 small can of sliced olives

1.  Blend taco seasoning with beans, pour as bottom layer in a casserole dish.
2.  Pour guacamole & then sour cream.
3.  Sprinkle cheese all over top.  Place olives all over top of cheese.
4.  Chill for at least one hour and serve straight from fridge.

* To make 6 layers, you can put seasoned ground beef on the bottom before beans.

 This one is great for a bigger crowd as it yields quite a bit of servings.  Serve with tortilla chips of course!

Cream Cheese Dip

1 block cream cheese
1/2 roll of Pillsbury crescent rolls
Few spoonfuls of minced garlic in oil

1. On a cookie sheet, put block of cream cheese & top with garlic (enough to cover top of block) and then cover with the crescent rolls, tucking it under.
2. Bake per crescent instructions, all to cool for 10 minutes before removing. Flip upside down and serve with crackers.

It's the easy appetizer and very tasty!