Buffalo Chicken Dip

Fall is here and so is football on Sunday afternoon.   At my house, we like to watch the Detroit Lions with a few snacks and this dip is delicious.  It has the flavor of Buffalo chicken wings, but not the mess.  I lightened up the original version, but no one noticed.  If you like the spice and heat of chicken wings, you really have to try this dip.

Buffalo Chicken Dip

1 ½ pounds boneless, skinless chicken breast tenders

8 ounce package 1/3 less fat cream cheese

½ cup light ranch dressing

Scant ½ cup hot sauce (I used Sriracha Hot Sauce)

1cup shredded cheddar cheese

¼ cup crumbled blue cheese

Boil the chicken breast tenders until cooked and no longer pink, approximately 20 minutes.  Cool; shred chicken.

Preheat oven to 350 degrees.

In a large saucepan, combine the cream cheese, ranch dressing, hot sauce and cheddar cheese over low heat until the mixture is melted and smooth.  Stir in the shredded chicken.

Transfer the mixture to a baking dish and bake for 20 minutes, until heated through.  Garnish with blue cheese crumbles and service with crackers, pita chips, and celery sticks.

Makes approximately 5 cups.

Weight Watchers PointsPlus = 5 points per ½ cup

Source: Sweet Pea's Kitchen

Stuffed Baked Sweet Potatoes

It is officially autumn and definitely my favorite time of year.  The days are getting cooler and the leaves are just beginning to turn color.  What better way to welcome the change of seasons then with a traditional fall dish like sweet potatoes. My son loves sweet potatoes, and this recipe was a real hit!  Not too sweet with just a hint of cinnamon and orange. Sweet potatoes are usually thought of as a holiday dish, but these are so good you won’t want to serve them just at Thanksgiving.

Stuffed Baked Sweet Potatoes

4 medium sized sweet potatoes

2 tablespoons fresh squeezed orange juice

1 tablespoon butter, melted

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

½ teaspoon brown sugar

Salt and Pepper, to taste

Heat oven to 350 degrees.  Rinse and dry sweet potatoes.  Bake sweet potatoes for 55 to 60 minutes.   Remove potatoes from oven, but do not turn the oven off.  Cool the potatoes until they are easy to handle.

When cool, slice potatoes in half lengthwise.  Scoop out the pulp from 4 of the potato halves and place the pulp in a medium size bowl.  Discard the skins.

Scoop out the pulp from the remaining 4 potato halves, leaving a ¼-inch thick shell.  Place potato halves on a baking sheet.

Beat the potato pulp, orange juice, 2 teaspoons of the melted butter, cinnamon, and salt until smooth.  Add additional salt and pepper, to taste.  Spoon the potato pulp mixture into the 4 remaining potato shells.

Drizzle the remaining 1 teaspoon melted butter evenly over the stuffed potatoes.  Sprinkle the brown sugar over the potato tops.  Bake 10 to 15 minutes until potatoes are heated through.

Make 4 servings.

Weight Watchers PointsPlus=5 points per potato half

Adapted from Cooks.com

Grilled Lemon-Dill Cod

Here’s a quick tip – calculate the PointsPlus value before you eat it!  After spending 13 PointsPlus on sushi for lunch, I had to find something “Point friendly” for dinner!   This recipe saved the day!  A fish fillet like cod is very mild tasting and lean.  This mayonnaise based grilling sauce kept the fish moist and gave it a fresh, zesty flavor.  It would work with any firm-textured fish fillet. 

Grilled Lemon-Dill Cod

4 cod fillets

½ cup light mayonnaise

½ teaspoon grated lemon zest

2 tablespoons fresh lemon juice

1 teaspoon dried dill weed

Non-stick cooking spray

Spray the grill grate lightly with the non-stick cooking spray.

Preheat grill to medium heat.

In a small bowl, mix together the mayonnaise, lemon zest, lemon juice, and dill weed until well blended.

Place the cod fillets on the greased grill grate.  Brush the fish with half the mayonnaise mixture. 

Grill 5 minutes; turn the fish.  Brush the fish with the remaining mayonnaise mixture and grill an additional 5 to 8 minutes until the fish flakes easily with a fork.

Serves 4.

Weight Watchers PointsPlus = 5 points per serving

  Source: Kraft Foods

Roasted Raspberry and Brie Salad

I cannot believe that this weekend is Labor Day.  Where did the summer go?!  Labor Day is always a rather bittersweet holiday.  It marks the unofficial end-of-summer and each warm day has to be savored because you know that cool weather is fast approaching.  The kids are back in school and Sunday afternoons are devoted to watching the Detroit Lions on TV.   When I came across this recipe I knew it would be the perfect dish to celebrate the last flavors of summer.  The sweetness of roasted raspberries with creamy brie cheese and the tang of balsamic vinaigrette is the best way to say farewell to summer.

Roasted Raspberry and Brie Salad

1 cup fresh raspberries

Nonfat cooking spray

Sugar

Salt and pepper

2 cups fresh baby spinach

2 ounces light Brie cheese, cut into bite-size pieces

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil.  Spread the raspberries in a single layer on the baking sheet.  Spray with cooking spray and sprinkle with sugar.  Season lightly with salt and pepper.  Bake until slightly softened, about 10 minutes.  Remove from oven and let cool slightly.

Add baby spinach to plate.  Top with pieces of brie cheese and the raspberries.  Top with the balsamic vinaigrette.

Serves one.

Weight Watchers PointsPlus = 6 points

Balsamic Vinaigrette

1 tablespoon virgin olive oil

1 tablespoon balsamic vinaigrette

Dash of garlic powder

Dash of dried oregano

1/8 teaspoon Dijon mustard

Pinch each of salt and pepper

Whisk all ingredients in a small bowl.  Pour over salad.

Adapted from Annie's Eats

Spinach and Pasta Casserole

There is nothing I enjoy more than a rich, creamy casserole.  This one is so delicious you won’t believe that it isn’t going to kill your diet.  Remember the importance of portion control, however.  The creamy richness of the cheese with the taste of fresh spinach is truly fabulous.  If you like a cheesy casserole you have to try this.  It is comfort food at its best. 

Spinach and Pasta Casserole

1 tablespoon light butter

2 tablespoon flour

1 cup 2% milk

½ cup canned fate-free chicken broth

2 cups ziti pasta, cooked

2 cups fresh spinach

1 cup part-skim ricotta cheese

1 cup shredded  part-skim Mozzarella cheese

¼ cup egg substitute

½ teaspoon garlic powder

3 tablespoons grated Parmesan cheese, divided

Preheat oven to 350 degrees.   Spray a 2-quart casserole dish with nonstick vegetable spray.  Set aside.

Cook pasta according to package directions.  Drain.  Set aside.

In a saucepan, melt butter over high heat; sprinkle with flour and stir quickly to combine.  Continuing to stir, cook for 30 seconds.  Gradually stir in milk and chicken broth.  Reduce heat to medium high and cook, stirring constantly, until mixture thickens slightly, about 3 minutes.  Add the cooked pasta and spinach and stir to combine.  Set aside.

In a medium bowl, combine ricotta cheese, Mozzarella cheese, egg substitute, garlic powder, and 2 tablespoons Parmesan cheese.  Add to spinach mixture and stir to combine.

Pour into the prepared casserole dish and sprinkle with remaining Parmesan cheese.  Bake for 20 to 25 minutes.

Serves 6.

Weight Watchers PointsPlus = 7 points  

Adapted from Cooks.com