Deviled Egg Dip

Deviled Egg Dip

adapted from Allrecipes

All the flavors of a deviled egg but you can spread it on a cracker or toast points.

Want to make this recipe for a crowd but hate peeling hard boiled eggs? Crack 12 eggs into a loaf pan, baked in a water bath, in a preheated 350F oven for about 30 minutes, allow to cool about 10 minutes then blend with the remaining ingredients. 

Makes 2 servings                                               3 WW pts / serving for dip alone

2 large hard boiled eggs, peeled

2 Tbsp. reduced fat mayonnaise 

1 1/2 oz. reduced fat cream cheese 

3/4 tsp. Dijon mustard 

1 Tbsp. pickle relish 

1/2 tsp. Worcestershire sauce 

1/4 tsp. Emeril's Essence Creole Seasoning or your favorite Creole seasoning 

3/4 scallion, thinly sliced 

paprika for garnish 

1. Add eggs to a mini food processor and finely chopped. 
2. Add mayonnaise, cream cheese, mustard, Worcestershire, and Cajun / Creole seasoning; Process until smooth. 
3. Transfer dip to a bowl, cover, and refrigerate for at least 2 hours. 
4. Top with green onions and sprinkle with paprika prior to serving.

Enjoy!

Easy Baked Chicken Cheese Enchiladas

Easy Baked Chicken Cheese Enchiladas

adapted from Gourmet 2003

Not so authentic, but a good way of using leftover chicken or turkey. It is quick to pull together with ingredients most of us have in our refrigerator.

Pictured with Cheese Enchiladas with Tomatillo Chile Sauce

Makes 2 servings                                                            7 WW pts / serving

1 oz. reduced fat cream cheese

1 Tbsp. reduced fat sour cream

3/4 cup prepared salsa, divided

1/2 cup reduced fat shredded cheddar cheese, divided

1/2 cup shredded, poached, leftover or rotisserie chicken breast

1/4 cup corn kernels, fresh or frozen, thawed

1/8 tsp. cumin

1/8 tsp. cayenne

Kosher salt and freshly ground pepper to taste

2 scallions, thinly sliced

2 medium flour tortillas

1. Preheat oven to 325F.
2. In a small bowl cream together the cream cheese and the sour cream; Stir in 1/4 cup of the salsa, 1/4 cup of the grated cheese. 
3. In a second bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. 
4. Add the chicken mixture to the cheese mixture and stir to combine.
5. In a baking dish spread a 1/4 cup of the salsa over the bottom. 
6. Place half of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. 
7. Repeat process for remaining tortilla. 
8. Pour remaining salsa over enchiladas, spreading to coat 
9. Sprinkle remaining grated cheese over the top. 
10. Bake in the preheated oven for 20 to 25 minutes until hot and bubbly. 
11. Sprinkle with the remaining scallions and serve warm.

Enjoy!

Shrimp & Grits with Cajun Gravy

Shrimp & Grits with Cajun Gravy

adapted from Food Network

These are the cheesiest grits I have ever had. The smoked black pepper white cheddar cheese was a challenge to find. The only brand I found was made by Tillamook and it was only available at Sprouts . I think you would be able to use a more readily available smoked cheddar and add freshly crushed black pepper to taste.

Makes 4 servings

Grits:
1 Tbsp. butter
1 1/2 tsp. Better Than Bouillon Premium Roasted Chicken Base™ or powdered bouillon

1/2 cup grits

2 cups water
1 oz. block cream cheese
2 oz. smoked black pepper white cheddar cheese, chopped
2 1/2 oz. gouda, shredded
2 Tbsp. + 2 tsp. cup heavy cream
1/2 tsp. ground white pepper

Cajun Gravy:

1 strip bacon
1/4 cup tomato paste
1 cup heavy cream
1 Tbsp. paprika
1 Tbsp. Slap Ya Mama Original Blend Cajun Seasoning™
2 1/2 tsp. ground white pepper
2 tsp. chili powder
pinch of dried parsley

Shrimp:

1 lb. large shrimp, shelled and deveined
1 Tbsp. olive oil
1 Tbsp. butter
1/2 tablespoon Slap Ya Mama Original Blend Cajun Seasoning™

1. In a saucepan on medium heat, stir together the butter, bouillon and water until the butter is melted.
2. Add the grits; Cook until the grits are fluffy and tender, about 15 minutes. 
3. Add the cream cheese and stir until blended; Add the cheddar and gouda and stir until completely melted, about 10 minutes. 
4. Add the heavy cream and white pepper; Set aside and keep warm.
5. Cook the bacon in a skillet, then remove the bacon and crumble and set aside. 
6. Mix the tomato paste into the skillet with the bacon fat and cook until it turns a darker color.
7. Whisk in the the cream. 
8. Add the paprika, Creole seasoning, white pepper, chili powder and parsley and bring to a simmer until it thickens.
9. Meanwhile, melt the butter in a skillet with the oil.
10. Season the shrimp with the cajun seasoning.
11. Sauté the shrimp in a saucepan until opaque, about 2-3 minutes per side depending on the size of your shrimp.
12. Plate the grits, top with cajun gravy then shrimp and crumble bacon on top.

Enjoy!

Homemade Veggie Cream Cheese Finger Sandwiches

Homemade Veggie Cream Cheese Finger Sandwiches

adapted from Food Network

Homemade veggie cream cheese is so much better than store bought!

Makes 24 servings 

1 1/2 (8-ounce) packages reduced fat cream cheese, slightly softened
2 Tbsp. finely diced red onion
1 1/2 tsp.  chopped chives, or more to taste
1 1/2 tsp. chopped fresh dill, or more to taste
3 scallions, sliced
1/2 large carrot, peeled and finely grated
1/2 stalk celery, finely diced
1/2 clove garlic
1/4 red bell pepper, finely diced
12 slices hearty white bread

1. Combine the cream cheese with the red onion, chives, dill, scallions, carrot, celery and garlic in the bowl of a food processor. 
2. Pulse until mixed together and the spread reaches the consistency you want.
3. Spread the cream cheese mixture 6 of the slices of br4ead' Top with remaining bread.
4. Cut off the crust from the sandwiches.
5. Cut into quarters prior to serving.

Enjoy!

Tiny Pasta with Peas and Carrots

Tiny Pasta with Peas and Carrots

adapted from Weeknights with Giada© by Giada De Laurentiis

This is a  great side dish that is also kid friendly.

Makes 1 serving                                                                   4 WW pts / serving

1 oz. small soup shells or other small-shaped pasta, such as pastina or farfallini
Cooking spray
1/8 small onion, finely diced
8 tsp. diced, peeled carrots
2 Tbsp. Homemade chicken stock or canned broth
8 tsp. frozen petite peas, thawed
1 oz, cream cheese, at room temperature
Kosher salt and freshly ground black pepper
1/2 tsp. chopped fresh basil leaves

1. Bring a pot of salted water to a boil over high heat. 
2. Add the pasta and cook until al dente about 7 to 9 minutes. 
3. Drain, reserving about 1/4 cup of the pasta water.
4. In a small skillet coated with cooking spray, cook the onion, stirring occasionally until soft, about 7 minutes. 
5. Add the carrots and stock and bring to a boil; Reduce the heat to a simmer and cook for 5 minutes. 
6. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. 
7. Stir in the cooked pasta. 
8. Remove the pan from the heat and add the cheese. 
9. Stir until the mixture is incorporated and forms a sauce, adjusting the consistency with the reserved pasta liquid 1 Tbsp. at a time.
10. Season to taste with salt and pepper. 
11. Garnish with chopped basil prior to serving.

Enjoy!

Baked Potato with Whipped Feta

Baked Potato with Whipped Feta

adapted from Food Network

If you want to decrease the number of points just use less of the topping and add a few sprays of Parkay cooking oil spray to moisten the potato

Makes 2 servings                                                   4 WW points / serving                                                                 

1/4 tsp dried rosemary
1/2 tsp. dried thyme 
Grated zest of 1/3 lemon
3/4 tsp. Kosher salt 

1  large (8- to 10-ounce) baking potatoes
Cooking spray
2 oz. feta cheese, crumbled
1 oz. cream cheese, at room temperature
2 Tbsp. freshly squeezed lemon juice

2 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper

Chopped fresh scallions

1. Preheat the oven to 400 degrees F. 
2. Line a sheet pan with aluminum foil.
3. Place the rosemary, thyme, lemon zest, and salt in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped.
4. Spread the mixture in a shallow bowl or plate; Set aside.
5. Scrub the potato, dry them well, and pierce them all over with the tines of a fork. 
6. Place the potato on the prepared sheet pan and rub rub it all over with 1 tsp. of olive oil. 
7. Roll the potato in the salt and herb mixture and put it back on the sheet pan. 
8. Bake for 60 to 75 minutes, or until tender. 
9. Meanwhile, combine the feta, cream cheese, lemon juice and olive oil in the mini food processor; process until well combined; season to taste with salt and pepper.
10. Cut the potato in half; Squeeze the ends towards the middle to open up the flesh.
11. Top with a generous scoop of whipped feta. 
12. Sprinkle with scallions prior to serving.

Enjoy!

Patriotic Garlic Herb Dip

 Patriotic Garlic Herb Dip

adapted from WW.com

This is a zesty dip that is good with crudites, tortilla chips or crackers.

The presentation is a fun way to celebrate the Fourth of July.

Makes about 1 2/3 cups                                                1 WW Blue point / Tbsp.

3/4 cup plain fat free Greek yogurt

6 oz. Neufchatel cheese, softened

2 2 /3 Tbsp. grated Parmesan cheese

2 tsp. Italian seasoning

1/4 tsp. Kosher salt

1/4 tsp. freshly grated black pepper

3 medium garlic cloves, crushed

Jarred roasted red peppers, cut into strips

3 Blue tortilla chips

1. In small food processor, combine the yogurt, Neufchatel cheese, Parmesan, Italian seasoning, salt, pepper and garlic; process until smooth.
2. Spread the dip into a 1/8 sheet pan container.
3. Arrange the roasted red papers to be the red flag stripes and tortilla chips to be the star field.
4. Serve with crudite.

Enjoy!

Mexican Beef Wraps

Mexican Beef Wraps

Looking for ways to use the leftover NY Strip roast from yesterday, but you could use any leftover roast beef that you have, just adjust the points as needed.

Served with Mexican Street Corn

Makes 3 servings                                                     6 WW Blue points / serving

3 Tumaro's Ancient Grain wraps or your favorite low card wrap

1 oz. reduced fat cream cheese

9 oz. thinly sliced leftover beef roast

3 lettuce leaves

3 Tbsp. reduced fat Mexican blend cheese

3 Tbsp. fat free salsa

2 onion slices

1. Heat the tortillas in the microwave for 10 seconds
2. Spread each tortilla with 1/3 of the cream cheese.
3. Arrange 1/3 of meat, cheese, lettuce, onion and salsa on each tortilla.
4. Roll up and serve.

Enjoy!

Scrambled Eggs with Smoked Salmon & Scallions

Scrambled Eggs with Smoked Salmon & Scallions

adapted from A Food Network sponsored Kohl's advertisement 

I love bagels with cream cheese, smoked salmon and red onion. This gives you a similar taste but without the bagel.

Makes 2 servings                                                1 WW Blue point / serving

4 eggs

2 Tbsp. fat free milk

Kosher salt

Cooking spray

1 Tbsp. light cream cheese, room temperature, cut into small cubes

1 Tbsp. chopped scallions

1 oz. smoked salmon, cut into 1/2 inch pieces

1 Tbsp. minced red onions

1/3 tsp. everything bagel seasoning

1. Whisk the eggs with the milk and a pinch of kosher salt.
2. In a frying pan coated with cooking spray, cook the egg mixture until it is beginning to set but still very wet, about 3-4 minutes.
3. Fold in the scallions and cream cheese and cook until the eggs are completely set, about 1-2 more minutes.
4. Divide the eggs between two bowls, top with smoked salmon and red onion 
5. Sprinkle with everything bagel seasoning and serve.

Enjoy!