Buffalo Wings with Blue Cheese Dip

Weight Watchers Recipe.

Buffalo Wings with Blue Cheese Dip

Was POINTS® Value: 12
Now POINTS® Value: 4
Servings: 4
Preparation Time: 12 min
Cooking Time: 20 min
Level of Difficulty: Easy

Don't succumb to traditional, artery-clogging wings. Simply bake them in a tangy rub and then dip them in lightened-up dressing.

Ingredients
1 spray(s) olive oil cooking spray, or enough to coat sheet
12 oz uncooked skinless chicken wing(s)
1 1/4 oz Old El Paso Taco Seasoning Mix, or similar product
1/2 cup(s) fat-free sour cream
2 tbsp blue cheese, or gorgonzola, crumbled
2 tbsp fat-free skim milk
4 medium stalk(s) celery, cut into 2-inch pieces
Instructions

* Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

* Place chicken wings in a zip-close plastic bag, add taco seasoning, seal bag and shake to coat. Transfer wings to prepared baking sheet and bake until cooked through, about 18 to 20 minutes.

* Meanwhile, to prepare dip, whisk together sour cream, cheese and milk.

* Serve wings with dip and celery on the side. Yields about 3 wings, 3 tablespoons of dip and 1 celery stalk per serving.

From Weight Watchers website.

Creole-Style Stuffed Mushrooms

Weight Watchers Recipe.

Creole-Style Stuffed Mushrooms

POINTS® Value: 0
Servings: 12
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Moderate

Serve these gorgeous stuffed mushrooms at your next party. They're an easy crowd-pleaser.

Ingredients
1 spray(s) olive oil cooking spray
1 pound(s) button mushrooms, about 24 large mushrooms
1 tsp olive oil
1/4 cup(s) onion(s), chopped
1/4 cup(s) sweet red pepper(s), chopped
10 oz chopped frozen spinach, thawed and drained
2 1/2 slice(s) whole-wheat bread, chopped into bread crumbs
1 tsp Creole seasoning, or Cajun seasoning
1/4 tsp ground turmeric
Instructions

* 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. 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.)

From Weight Watchers website.

Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce

Ground chicken, bok choy, and Asian aromatics nestle in pleated wonton wrappers. Make the filling and sauce a day ahead, but assemble the pot stickers just before cooking. They're just as good at room temperature as they are when warm. Sprinkle the baking sheet with cornstarch to keep the bottoms of the pot stickers crisp.

Yield 12 servings (serving size: 2 pot stickers and about 2 teaspoons sauce)
Ingredients

* Pot stickers:
* 1/2 cup dry sherry
* 1/2 cup water
* 1/2 ounce dried shiitake mushrooms
* 3/4 cup finely chopped bok choy (about 1/2 pound)
* 1/3 cup chopped green onions
* 1/4 cup finely chopped water chestnuts
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon salt
* 2 teaspoons minced peeled fresh ginger
* 2 teaspoons grated lemon rind
* 1 teaspoon dark sesame oil
* Dash of hot sauce
* 1/2 pound ground chicken or turkey
* 24 wonton wrappers
* 2 tablespoons cornstarch
* 1/4 cup vegetable oil, divided
* 1 cup water, divided
*

Sauce:
* 5 tablespoons mirin (sweet rice wine)
* 1/4 cup low-sodium soy sauce
* 1/4 cup seasoned rice vinegar
* 3 tablespoons chopped green onions
* 1 teaspoon chile paste with garlic

Preparation

To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.

To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.

Nutritional Information

Calories:196 (19% from fat)
Fat:4.2g (sat 0.8g,mono 1.7g,poly 0.9g)
Protein:4.4g
Carbohydrate:32g
Fiber:2.6g
Cholesterol:2mg
Iron:1.4mg
Sodium:567mg
Calcium:49mg

Cooking Light, DECEMBER 2003

Reuben Dip

This is one of the best things I've ever had. Period. You can see where it came from on my friend's blog Other People's Recipes.

• 
  
• 1 can sauerkraut, drained
• 3/4 lb. corned beef–i make my own with my husband’s super yummy recipe, but you can go to the deli and buy some thick cut corned beef, it is just as tasty, it doesn’t take four hours, and you won’t have four pounds left over.
• 1/2 lb. Swiss cheese, shredded
• 1 c. mayonnaise
• Thousand Island Dressing–I usually use one small bottle.

Layer sauerkraut on bottom of 9×13 inch dish. Chop up the corned beef, mix it up with the cheese and put that on top. Mix mayonnaise and salad dressing. Top. Sprinkle with some more cheese if you want to gild the lily. Bake at 350 degrees for 20 minutes. Serve with cocktail rye bread, or Rye Triscuits if you are so lucky to have them in your area. Usually people just end up scooping it up in their hands and smashing it into their face.

Buffalo Chicken Dip

Taken from my good friend and temptress, Ehme. You can find her recipes at Other People's Recipes.

This dip.... this dip is AMAZING. If you like buffalo wings or dip or anything like that you will not be able to keep your hands or anyone else's off this dip. I dare you to try it.

4 chicken breasts

1 bottle Franks red hot

2 pkgs. cream cheese

1 16 oz blue cheese

8 oz shredded cheddar or jack.

Boil chicken until done. (15 mins) Drain. Cool. Shred. Combine chicken with hot sauce in bottom of baking dish. In saucepan combine cream cheese and blue cheese dressing. Stir over medium heat until cream cheese is melted. Pour over chicken. Bake 20 mins at 375. Sprinkle with cheese and bake ten more minutes.

Eat with Fritos or Scoops or celery sticks.

Avocado Pico de Gallo "Cocktail"

Serves 6 (about 4 cups)
Vegan

2 medium-sized tomatoes, diced
1/3 cup chopped cilantro, plus 6 small sprigs for garnish
3 green onions, chopped (about 1/4 cup)
1 clove garlic, minced (about 1 tsp)
1 small jalapeno, seeded and minced
1 medium sized avocado, peeled, pitted and diced
1 15-oz. can hearts of palm, drained, thinly sliced
2 T fresh lime juice
1/4 tsp salt

Combine tomatoes, chopped cilantro, green onions, garlic and jalapeno in medium bowl. Add avocado, hearts of palm, lime juice and salt; gently toss to mix.

Spoon pico de gallo mixture into 6 martini glasses, and garnish with a sprig of cilantro.

"The Best of Cooking Light 7" - special edition

Texas Cheesits

1lb. extra sharp natural cheddar cheese
2 sticks butter
2 cups flour
1/2 tsp cayenne pepper
4 cups rice crispies

Grated cheese & butter should be room temp. Combine - add flour & cayenne. Work in rice crispies. Roll into small balls. Place on ungreased cookie sheets. Flatten with tines of fork, dipped in paprika. Bake at 325 deg. about 25 mins. Cool before closing in tin. If you want make zest - dust cheesits w. cayenne.

Curried Shrimp

1 Crosse & Blackwell consomme madrilene clear (not red)*
1 4oz. pkg Phila. cream cheese*
1 helping tsp. Madras curry*

*mix in Cuisinart not mixer

Put in refrig. to set (in ramekins)

Marinate shrimp (tiny) just before serving, put 2 or 3 on each
ramekin - sprinkle w. chopped parsley.

Artichoke Dip

1 can artichokes - chopped & drained
1 cup Helman’s mayonnaise
1 cup parmesan cheese

Mix together. Bake @ 350 for 20 min.

Dill Dip

1/2 pint sour cream (1 cup)
1 cup mayo
1 T shredded parsley
1 T chopped green onions or chives
1 tsp. Beau Monde
Dried dill to taste (lots)

keep in covered jars in refrig.
will keep several wks.