CHEESY CRAB AND ARTICHOKE DIP

Hot and Cheesy Crab and Artichoke Dip

Hot and cheesy imitation crab and artichoke dip, serve this with baked chips and you have the perfect appetizer for a party.

My husband was craving an imitation crab meat salad and we made the mistake of going food shopping hungry… at a wholesale store no less, so we came home with 3 lbs of imitation crab meat!

What to do with all that imitation crab? I decided to make a hot dip with it using ingredients I had on hand.

I can see using a good light Swiss, such as Jarlsburg or a light mozzarella instead of cheddar, but all I had was cheddar and I thought it was fine.

This is large enough to feed a crowd. If you don’t want as much, you can certainly make half or freeze half for later. Make this a day ahead, then pop it in the oven before you are ready to serve. Let me remind you, this is a dip, so the serving size is 1/4 cup which I think is pretty average knowing people will pick on other stuff. Only 2 points plus per serving, I had to double check and see if I was wrong!

I tried this with pretzel thins, baked lentil chips (pictured here), baked corn chips.. it was great with all. Use what you like, and if you prefer to use real lump crab, go for it! You can even sprinkle some panko on top before baking… I would have but didn’t have any.


Hot and Cheesy Crab and Artichoke Dip
Skinnytaste.com
Servings: 16 • Size: 1/4 cup dip • Old Pts: 2 pts • WW Points+: 2 pts
Calories: 78 • Fat: 4 g • Carb: 4 g • Fiber: 0 g • Protein: 6 g • Sugar: 0 g
Sodium: 427 mg

Ingredients:

  • 14 oz can artichoke hearts packed in water, drained (8.5 oz dry wt)
  • 1 lb crab meat, imitation or lump
  • 2 tbsp chives
  • 6 tbsp reduced fat sour cream (or Greek yogurt)
  • 6 tbsp light mayonnaise (Hellman’s)
  • 1/3 cup parmesan cheese
  • 3/4 cups shredded reduced fat sharp cheddar cheese
  • 1 – 2 tsp tabasco sauce
  • 1 tsp lemon juice

Directions:

Preheat the oven to 400°.

Drain the artichoke hearts and chop fine. Chop the crab meat fine. Add them to a medium bowl and add remaining ingredients. Mix well using a rubber spatula, thentransfer into a shallow baking dish.

Bake until the cheese is melted and the top becomes golden, about 30 minutes.Serve hot with baked chips.

CRAVING SOMETHING CHOCOLATE??? TRY THESE LOW CAL CHOCOLATE SOUFFLES!!!

 
 
 
 
Yields:
4 servings
Prep Time:
20 mins
Cook Time:
15 mins
Meal Type:
 
 
 

Chocolate Banana Souffles

These are little bowls of heaven, so creamy and rich.

Ingredients

Directions

  1. Preheat oven to 400 °F (205° C). Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on a baking sheet.
  2. In a medium bowl, mash bananas and vanilla together.
  3. Sift cornstarch and cocoa powder over bananas and stir well.
  4. In another medium bowl, beat egg whites with sugar until they form soft peaks.
  5. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites.
  6. Spoon mixture into ramekins. Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight. Place ramekins on a baking sheet.
  7. Bake for 15 minutes. Serve immediately.
270 members have added this recipe to their cookbook.
 

 

CHOCOLATE COVERED BANANA SHAKE!!

Banana-Chocolate Sipper

When you crave something sweet, cold and chocolatey.

Ingredients

Directions

  1. In a blender combine milk, frozen banana, cocoa powder, honey, and vanilla.
  2. Cover and blend until smooth and frothy.
  3. Makes 4 (8 fl oz) servings.
  4. Note: for frozen banana, peel and slice banana. Place banana slices in a single layer on a baking sheet lined with plastic wrap. Freeze about 1 hour or until firm.
  5. Note: for better drink thickness, add less milk.
 

CHANGE UP YOUR SALAD WITH CILANTRO LIME VINAIGRETTE!!

   
   
   
Yields:
8 servings
Prep Time:
10 mins
 
 
 
 

Cilantro Lime Vinaigrette

Light and flavorful salad dressing for Mexican style salads.

Ingredients

Directions

  1. Blend the dressing until smooth.
  2. Let the flavors settle together for at least 30 minutes before using (to taste).

SCRUMPTIOUS BAKED ZUCCHINI CHIPS!

   
   
   
Yields:
4 servings
Prep Time:
5 mins
Cook Time:
10 mins
 
 

Baked Zucchini Chips

A quick, healthy way to use some zucchini from your garden (or pantry).

Ingredients

Directions

  1. Pre-heat oven to 475° F (250° C).
  2. In one small bowl, stir together the bread crumbs, pepper and parmesan cheese.
  3. Place the egg whites in a separate bowl.
  4. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture.
  5. Place on a greased baking sheet.
  6. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

AMAZING GRILLED PESTO AND TOMATO CHICKEN KABOBS!!!!

 

Grilled Pesto Chicken and Tomato Kebabs

 
 

These chicken kebobs just SCREAM summer, made with my skinny basil pesto and grape tomatoes. Serve this as an appetizer at your next backyard bash, or have them for dinner any night of the week with a great big salad or over pasta. 

 

 

We grow sooo much basil in my garden all summer long, so I make a lot of pesto and use it so many ways. This is super easy and can be made a day ahead, in fact the longer it marinates the better! Doubling the skewers helps keep everything in place while grilling, and makes them easier to turn. I love how the tomatoes taste after they are grilled, and they smell just divine when they come off the grill. To make my pesto skinny, I use less oil and make it without the pine nuts – but it’s still so flavorful you won’t miss them! If you’re having this for dinner, I would serve 2 skewers, rather than one with salad or grilled veggies on the side.

These are gluten free, inexpensive, low-carb, clean and simple. If you want to make them paleo, you can leave out the parmesan and swap it for pine nuts. If you love pesto as much as we do, you may also love Skinny Chicken Pesto BakeGrilled Pesto Shrimp Skewers, or this delicious Eggplant Panini with Pesto – so good!!

Grilled Pesto Chicken and Tomato Kebabs
Skinnytaste.com
Servings: 8 • Size: 1 kebab • Old Points: 4 pts • Weight Watcher Points+: 4 pt 
Calories: 147 • Fat: 7.5 g • Carb: 3 g • Fiber: 1 g • Protein: 18 g • Sugar: 0 g
Sodium: 104 mg (without salt) • Cholest: 2.5 mg

Ingredients:

  • 1 cup fresh basil leaves, chopped
  • 1 clove garlic
  • 1/4 cup grated Parmigiano Reggiano
  • kosher salt and fresh pepper to taste
  • 3 tbsp olive oil
  • 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
  • 24 cherry tomatoes
  • 16 wooden skewers

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

 

LOW FAT BUTTERMILK RANCH DRESSING!!!

Low-fat Buttermilk Ranch Dressing

A creamy low-fat ranch dressing made with buttermilk and fresh herbs. Perfect to serve with end-of-summer garden vegetables!
There is nothing better than homemade dressing, store bought dressing just doesn’t do it for me. Serve this over your favorite garden salad or dip your favorite veggies in it.
I slightly modified this recipe from my friend Susan’s blog Farmgirl Fare. I love her blog, she is a former California city chick turned Missouri farm girl, complete with chickens, sheep and donkeys! I often tell her how lucky she is to have her own farm fresh eggs and fresh produce, and she often tells me how lucky I am to live near a Trader Joe’s. You can easily halve this recipe and leftovers can be stored in the fridge for about 4-5 day. Enjoy!!
Low-fat Buttermilk Ranch Dressing
Gina’s Weight Watcher Recipes
Servings: 13 • Size: 1/4 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 52.3 • Fat: 2.0 g • Carbs: 5.5 g • Fiber: 0.0 g • Protein: 3.4 g • Sugar: 3.7 g
Sodium: 288.8 mgIngredients:

  • 3/4 cup fat free sour cream
  • 3/4 cup fat free Greek yogurt
  • 1/3 cup Hellman’s light mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh parsley
  • 1 tsp salt
  • freshly ground pepper
  • 1-2 tbsp white balsamic vinegar
  • 2 cups 1% low fat buttermilk
Directions:
In a small bowl or large measuring cup, combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.
Stir in the white balsamic vinegar; then buttermilk.

Adjust the seasonings to taste, adding another tablespoon of balsamic vinegar if desired. The flavors will become bolder over time.

DO YOU HAVE A GREAT HEALTHY RECIPE THAT’S EASY FOR KIDS TO MAKE??

WE WOULD LIKE TO SHARE IT WITH OUR BLOG!  SEND US A MESSAGE AND WE WILL FEATURE YOUR RECIPE! 

ALSO, COMING SOON…. SUMMER SMOOTHIE CHALLENGE!!!!   DO YOU HAVE THE BEST SMOOTHIES???? IF YOU DO YOU COULD WIN A NICE LITTLE PRIZE!!!!! 

WAKE UP STRAWBERRY SMOOTHIE!!

With a stash of berries in your freezer, you can jump-start your day with this nutritious, tasty smoothie in just minutes. It provides vitamin C, fiber, potassium and soy protein.

“This smoothie is quite tasty. I didn’t add any sugar but did add a bit of toasted wheat germ. Sweetness was perfect for my taste, but the kids thought it was a bit tart. Either way we all loved it and have made a few times.q “

 
Wake-Up Smoothie Recipe

Makes: 3 servings, 1 cup each

Active Time: 5 minutes

Total Time: 5 minutes

NUTRITION PROFILE

INGREDIENTS

  • 1 1/4 cups orange juice, preferably calcium-fortified
  • 1 banana
  • 1 1/4 cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries
  • 1/2 cup low-fat silken tofu, or low-fat plain yogurt
  • 1 tablespoon sugar, or Splenda Granular (optional)

MORE HEALTHY RECIPE IDEAS

 

PREPARATION

  1. Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or Splenda), if using, in a blender; cover and blend until creamy. Serve immediately.

NUTRITION

Per serving: 139 calories; 2 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 19 mg sodium; 421 mg potassium.

Nutrition Bonus: Vitamin C (110% daily value), Fiber (16% dv).

Carbohydrate Servings: 2

Exchanges: 2 fruit, 1/2 low-fat milk

SIMPLE VANILLA ORANGE CREAMSICLES!

Vanilla-Orange Freezer Pops

Vanilla-Orange Freezer Pops Recipe

 

These creamy vanilla-flavored orange juice pops will transport you back to the days of standing in line at the ice cream truck. Add a couple drops each of yellow and red natural food dye to give them a more vivid orange color.

Makes: About 10 (3-ounce) freezer pops

Active Time: 10 minutes

Total Time: 6 hours 10 minutes

NUTRITION PROFILE

INGREDIENTS

  • 1 1/2 cups orange juice
  • 1 1/2 cups low-fat vanilla yogurt
  • 1-2 tablespoons sugar
  • 1/2 teaspoon vanilla extract

PREPARATION

  1. Whisk orange juice, yogurt, sugar to taste and vanilla in a medium bowl.
  2. Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

TIPS & NOTES

  • Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: Ten 3-ounce (or similar-size) freezer-pop molds

NUTRITION

Per serving: 53 calories; 1 g fat ( 0 g sat , 0 g mono ); 2 mg cholesterol; 10 g carbohydrates; 2 g protein; 0 g fiber; 25 mg sodium; 155 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value).

Carbohydrate Servings: 1

Exchanges: 1/2 carbohydrate (other)