Weight Watchers SouthWest Eggrolls

Weight Watchers South West Eggrolls These are 1 point a piece if you're counting points. Low fat, low carb and very yummy! Posted by Christiana Ingredients: 2 cup(s) cooked frozen yellow corn, thawed 15 oz canned black beans, drained and rinsed 10 oz chopped frozen spinach, thawed and squeezed dry 2 cup(s) shredded reduced-fat Mexican-style cheese 4 oz Ortega Diced Green Chiles, drained 4 medium uncooked scallion(s), chopped 1 tsp ground cumin 1/2 tsp chili powder 1 tsp table salt 1/2 tsp black pepper 1 tsp cayenne pepper 24 item(s) egg roll wrapper(s) Instructions Preheat oven to 425 degrees and spray baking sheets. Combine all ingredients except egg roll wrappers in a large bowl. Lay a single egg roll wrapper on a flat surface and brush the edges with water. Position the wrapper so that a corner is pointed towards you. Place 1/4 cup of filling in the center. Fold the closest corner to you over the filling, then fold the side corners in and roll towards to the top corner. Place the egg rolls on the baking sheet with seam side down. Spray tops of egg rolls as well. Bake for 15 minutes or until lightly golden.

Dipping Chips

So, I made the cinnamon version of these for Jackson's birthday party and they were a hit! Super easy, and I think they'd be great in a lot of different variations! Bex

Cinnamon Dipping Chips:
Flour tortillas (fajita size0
cinnamon/sugar mixture
butter

Butter flour tortillas and sprinkle cinnamon sugar on them. Use a pizza cutter to cut wedges. Bake at 350 for 10 minutes or until golden brown.

-The cinnamon version is awesome with fruit. Cut up your favorite fruit, sprinkle some powdered sugar on it, and dip away! Perfect for kid treats. Also, I think they'd be great as an alternative to strawberry shortcake! Just use these as your base, top with strawberries and whipped cream.

-Use these to make your own nachos for taco night. Brush with butter and season with some red pepper or something like that.

-Season with garlic powder to use alongside spaghetti or lasagna!

Bloody Mary Shrimp Cocktail From Heather

Ingredients:
• 1 Bottle of Bloody Mary Mix (32 oz)
• 4 lbs Large Shrimp (Boiled)
• 4 Large Avocados
• 1-1/2 c diced white onions
• 1 c Chives
• 1 c diced bell peppers
• 1-1/2 c diced tomatoes
• 1 bunch cilantro finely chopped
• ½ bottle of Louisiana Hot Sauce (Tabasco Sauce)
• Lime Juice from 4 large limes
• 3 - 4 large jalapeno, seeded and chopped
• 5 TBSP Worcestershire Sauce
• Tortilla Chips


In Large Bowl combine all except Avocados – Mix & Chill for at least 3-4 hrs. Add Avacados and chill at least 1-2 hrs. more.

Serve with tortilla chips or can put over shredded lettuce also.

Buffalo Chicken Dip from Heather

Ingrediants:
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Franks® Red Hot, Hootes, really any wing sauce.
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces (I buy pre-cut)
1 (8 ounce) box chicken flavored crackers (regular saltines, or whatever you want)

Directions:
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Jalapeno Popper Dip From Heather

Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Italian Bread Crumbs

1. Stir together cream cheese, sour cream and mayonnaise in a large bowl until
smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a
microwave safe serving dish, and sprinkle with Parmesan cheese and bread crumbs

2. Microwave on High until hot, about 3 minutes.

Notes:
*I like to serve it with fritos, but you can use toasted bread, tortilla chips ect.

* instead of Sour cream you can substitute 1/2 cup mayo

* I cook mine in a mini crockpot for parties so that it stays hot.

* you can make this lower in calories in fat by substituting all fat free or light.

Beer Battered Fried Avocado Wedges from Nicole

1 cup lager or ale

1 cup all p flour

1 1/2 tsp paprika

2 cloves garlic, crushed

1cup salsa (to serve with them) OR a fresh ranch dip, which is what I was served at the pub

Fresh Avocados, peeled and sliced into "fingers"

Whisk beer, flour, paprika, garlic (I added 1/2 tsp salt) until blended.

Let stand at least 2 hours.Peel avocados, cut each into 6 wedges. Dredge each wedge in batter. Deep fry until golden. If your avocados are ripe and you refrigerate them, they hold their shape better for cutting.

Nicole’s Guacamole

 

(Figures approximate, I never measure stuff when I cook)

4-6 avocadoes

1 ripe tomato, diced

½ small onion, minced

¼ t oregano

Salt & pepper

Mexican hot sauce

¼ t chili powder

¼ t cumin

Fresh squeezed lemon & lime

Gobs of chopped cilantro (I like a lot, you may only like a little)

Put all ingredients except tomato into plastic or glass bowl. Try to minimize contact between anything metal and the avocadoes, as that will oxidize them and make them brown & black. Mash ingredients together to desired consistency with potato masher or wooden spoon. Stir in the tomatoes last. Salt & pepper to taste. I find that we like more salt & lemon juice than what looks "right". The tomatoes & lemon juice add the right acidity, I like the taste of lime juice so we add lime too, but it doesn't get as acidic with just lime as with lemon.

Artichoke Dip

 

From Nicole (My apologies for the confusing measurements! If you make it, you'll understand. I didn't write it….but it tastes YUMMY!)

1 small jar artichoke hearts, cut into small pieces

1 8oz package cream cheese, softened

5 oz shredded parmesan cheese

2 oz shredded mozzarella cheese

6 oz sour cream

1/3 cup plain yogurt

1 ¼ t garlic powder

1 ½ t Lawry's seasoned salt

2 t chopped fresh jalapenos

Mix all ingredients and put in casserole dish. Bake at 350 approx 45 minutes, until warm. Serve with tortilla chips or sourdough bread.

Nicole's Bruschetta-Great with fresh garden tomatoes!

 Ingredients:
 
EVOO
3-4 tomatoes (more if you use Romas)
basil (fresh, about 10 leaves or dry, about 1 T.)
1-2 t minced garlic
crumbled feta cheese
salt & pepper
loaf French bread
 
Dice tomatoes and toss in a bowl.  Add basil, garlic, and generous dash of salt & pepper.  Add EVOO to about half the volume of tomatoes.  Let marinate for at least 20 minutes.
 
Slice bread into 1 inch thick rounds.  Drizzle with EVOO and toast 4-5 minutes in 400 degree oven.  Take toasts out, add generous spoonfuls of the tomato mixture and crumbled cheese.  I like to add a grind of fresh pepper over the tops and another light EVOO drizzle.  Bake 7 minutes or so, or until cheese starts to turn golden.
 
Options: substitute another type of cheese to your liking, add sliced kalamata olives, add a half tsp of crushed red pepper, add garlic wine vinegar or whatever you like. 

Nicole's Fresh Salsa

1 16oz can diced tomato

1 16oz can diced tomato w/Mexican seasoning OR with lime & cilantro OR with chiles

1 8oz can tomato sauce

1 4oz can diced chiles OR for heat, jalapenos

1 large tomato

1 medium onion (red or white)

½ green pepper

3-4 cloves garlic

Medium handful cilantro

1 t oregano

1 t fresh lemon juice

Salt & pepper to taste

Coarsely chop tomato, onion, green pepper. Mix all ingredients in a large bowl. Scoop into blender or food processor and puree until desired consistency is reached (chunky or smooth). Alternately, skip the canned tomatoes & jalapenos and use all fresh, just up the number of tomatoes. Serve.

Nicole's Summery Cucumber-Tomato Salad

1/3 cup white vinegar

1/3 cup vegetable oil

1 t salt

1 t white sugar

½ t dill

1 cucumber, peeled and thinly sliced

1 onion, thinly sliced

3-4 tomatoes, thinly sliced

Layer veggies in a flat dish, alternating layers. Mix the oil & vinegar, salt, sugar and dill until sugar dissolves & oil & vinegar are blended (as much as possible.) Pour mixture over tomato/cucumber/onions. Sprinkle with a bit of dill for garnish. Serve.

Hot Spinach & Artichoke Dip from Denise

Ingredients:

 

8 oz. Cream cheese (I usually use fat free)

8 oz  sour cream (I usually also use fat free)

6-8 oz grated mont. jack cheese

6-8 oz grated parmesan cheese

1 package frozen chopped spinach (thawed and drained)

1 can artichoke hearts chopped

garlic powder

 

Preheat oven to 350.  Mix artichoke, spinach & cream cheese.  Mix in all mont. jack & 2/3 of parmesan cheese.  Mix in sour cream & garlic powder to taste.  Sprinkle rest of parmesan on top and don't mix.   Bake covered for ~40 mins and then uncovered for about 15 minutes until edges are brown.  Enjoy with chips! 

 

Denise's Chicken Wing Dip

 

Ingredients:

3-4 boneless, skinless chicken breasts

Franks Red Hot buffalo Wing sauce

Lg bottle of bleu cheese dressing

2 to 3  8oz packages cream cheese (softened)

2 to 3 cups shredded cheddar cheese (combo cheddar and mozzarella works also)

 

Directions:

Sprinkle chicken breasts w/ garlic powder and cook in a skillet w/ some water.  I first brown chicken slightly on high heat and then lower the heat to simmer in the water on low until they are cooked through. 

When chicken is done, shred or cut in very small pieces.  Place shredded chicken back in sauce pan and add chicken wing sauce/hot sauce until the meat is saturated.  Heat the meat through to let sauce saturate in.  You may also prepare it early and set aside for a couple of hours. 

 

Layer in a 9 x 13 pan:

-spread softened cream cheese

-drizzle some bleu cheese over the cream cheese (not a lot, just a ribbon type drizzle)

-spread chicken evenly over cream cheese and bleu cheese

-drizzle a fairly generous amount of bleu cheese dressing over the chicken.  Do not cover the entire surface of the chicken w/ the blue cheese.  (I used most of the bottle by the end of the recipe but if you put too much on it tends to get greasy)

-Sprinkle cheddar cheese to cover the top of the pan

 

Bake at 375, until cheese is melted and it starts to bubble.   Serve w/ tortilla chips and celery. 

Sunshine's Touchdown Taco Dip

1 can refried beans

8 oz cream cheese

8 oz sour cream

1 pkg taco seasoning

2 c. shredded cheddar cheese

1 tomato chopped (opt)

black olives (opt.)

Green onions (opt)

Preheat oven for 350. Spread the beans in the bottom of a 9X11 pan. In bowl, combine the cream cheese (warm a bit so it will mix better), sour cream, and taco seasoning until blended Spread over the beans. Spread the cheese over the top. Bake until cheese is melted and warm through out (about 15-20 min). Take out of oven and top with tomato, olive, and green onions. Serve warm with tortilla chips.

Sunshine's Artichoke Dip – warm and very cheesy

1 can (10 oz) artichoke hearts, drained and minced

1 C mayonnaise

1 C shredded parmesan cheese

Dash of Tabasco

Dash of garlic powder

Mix together ingredients and bake uncovered for 20 min @ 350. Serve with crackers.

Baked Brie from Kim

Perfect for holiday parties!

1/2 cup raspberry preserves
1/4 cup fresh or frozen unsweetened raspberries, thawed
1/2 teaspoon finely chopped fresh rosemary leaves
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 13.2-ounce Baby Brie cheese (about 6 to 7 inches in diameter)
1 large egg, beaten to blend (for glaze)

Crackers and baguette slices
Grapes

Preheat oven to 400°F. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper. Roll out pastry on lightly floured surface to 12-inch square. Cut top rind off cheese; discard rind. Place cheese, rindless side up, in center of pastry. Spoon raspberry mixture onto cheese. Fold pastry on 2 opposite sides over cheese. Brush remaining 2 sides of pastry with glaze. Fold over cheese; press seams to seal. Brush pastry with glaze; place on baking sheet. Bake cheese until pastry is deep golden brown (top of pastry may split open), about 30 minutes. Let cool 20 minutes. Place baked cheese on serving platter. Surround with crackers, baguette slices, and grapes.

Kim's Mushroom-Stuffed Brie en Croute

1 small onion
1/2 pound mushrooms
2 tablespoons unsalted butter
1 tablespoon dry Sherry
1/2 teaspoon freshly grated nutmeg
a 17 1/4-ounce package frozen puff pastry sheets, thawed according to package directions
a chilled 14- to 17-ounce wheel Brie
1 large egg

Accompaniment: French bread slices or crackers

Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.

On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.

Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.

Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.

Preheat oven to 425°F.

Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.

Serve Brie with bread or crackers.

Roll ups from Ashley

1 pkt Extra large Flour Tortillas (I get the 12 count)
1/2 pound each Turkey & Ham lunch meat (or your 2 favs)
1 med carton Cream Cheese
1 pound Deli Cheese (Cheddar, Provolone, Swiss, etc.)
Lettuce (I use head lettuce)
About 4 Roma's Tomato (I squeeze out the seeds & slice in strips)

Directions:

1- Spread cream cheese in med/thin layer over tortillas making sure to go all the way to the ends.
2- Layer lunch meats, cheese, lettuce and tomato on top of meat and roll up.
3- Hold seam side down and slice into rounds w/ a sharp knife.

I'm not sure exactly how many rounds this makes, but it's about 2 platters for me. Makes a lot. :) Very good and kids love it!

Lindsey's Spring White Bean Dip

Yummy, fast, cheap AND healthy! :-)

Lindsay (astrowaites)

(Adapted from Rachael Ray’s 30 Minute Meals)

Ingredients

• 1 (14 ounces) can cannellini beans, rinsed and drained
• 1 clove garlic
• 1 1/2 tablespoons extra-virgin olive oil
• 4 sprigs fresh mint leaves
• 4 springs fresh Parsley
• Coarse salt and black pepper
• Dried Thyme, to taste
• Juice of 1-2 lemons, to taste
• Pita chips (homemade or store bought)
• Baby carrots and other veggies (optional)

Directions

1) Heat 1 ½ Tbsp EVOO and garlic clove on low in a small saucepan until the oil begins to smell and/or taste garlicky. (Very scientific! LOL) You can also use roasted jarred garlic and skip this step.

2) Add all beans, garlic oil, mint, parsley, S&P, thyme and lemon juice to food processor. Pulse until smooth. Serve cold or at room temperature with pita chips and veggies.

Optional—pita chips

1) Heat oven to 350 degrees.

2) Tear pitas into chip size pieces. (I use whole wheat pitas, but any will do).

3) Place in a single layer on a large cookie sheet, preferably with edges. Drizzle with EVOO and sprinkle with salt.

4) Bake 5-10 minutes until crispy and golden brown. Watch them carefully…they burn
FAST!

Creamy Vegetable Dip from Nat

1 8oz. tub cream cheese
1 cup chopped cucumbers (peeled & seeded)
½ cup grated carrots
2 Tbsp. chopped green onions1 clove garlic, minced
½ tsp. dill weed
½ tsp. lemon juice

Mix ingredients until well blended & refrigerate at least 2 hours. Serve with crackers or crudités.