Spinach-Artichoke Dip with Bacon

Ingredients
2 (8-ounce) French bread baguettes, each cut into
32 (1/4-inch) slices
Olive oil-flavored cooking spray
1/3 cup fat-free mayonnaise
2 garlic cloves, minced
1 (8-ounce) package 1/3-less-fat cream cheese,
softened
1 (8-ounce) package fat-free cream cheese,
softened
2/3 cup (about 2 1/2 ounces) grated fresh
Parmesan cheese, divided
5 center-cut bacon slices, cooked and crumbled
1 (14-ounce) can quartered artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

How to Make It
Preheat oven to 350.
Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with
cooking spray. Bake at 350 for 10 minutes or until crisp and lightly browned.
Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large
bowl; beat with a mixer at medium speed until well blended and creamy. Stir in 1/2 cup
Parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11 x 7-
inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese.
Bake at 350 for 25 minutes or until thoroughly heated. Serve with toasted baguette
slices.

Smoked Trout with Apple-Horseradish Cream on Potato

Pancakes
Ingredients
1/2 cup all-purpose flour (about 2 1/4 ounces)
4 3/4 cups shredded peeled baking potato (about 2 pounds)
1/2 cup grated fresh onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large egg whites
3 tablespoons olive oil, divided
Cooking spray
1/4 cup reduced-fat mayonnaise
3 tablespoons finely chopped Granny Smith apple
2 tablespoons plain fat-free yogurt
4 teaspoons prepared horseradish
 4 ounces smoked rainbow trout, bones removed, broken into 48 pieces
3 tablespoons chopped fresh chives
How to Make It
Preheat oven to 400.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next
5 ingredients (through egg whites) in a large bowl, stirring until blended. Divide mixture
into 48 level tablespoon-sized pancakes, squeezing each to remove excess moisture.
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 16 pancakes; cook
3 minutes on each side or until browned. Arrange on two baking sheets coated with
cooking spray. Repeat procedure twice with remaining oil and pancakes. Bake at 400 for
5 minutes or until cooked through.
Combine mayonnaise, apple, yogurt, and horseradish in a small bowl; place 1/2 teaspoon
mayonnaise mixture on each pancake. Top each with a trout piece; sprinkle with chives.

Beef Teriyaki Crisps with Wasabi Mayonnaise

Ingredients
Steak:
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
2 tablespoons mirin (sweet rice wine)
2 tablespoons honey
2 teaspoons grated peeled fresh ginger
1/2 pound flank steak, trimmed
Cooking spray
Remaining ingredients:
1/2 cup reduced-fat mayonnaise
2 teaspoons wasabi paste
2 teaspoons rice vinegar
24 baked rice crackers
Fresh chive pieces (optional)

How to Make It
To prepare steak, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate
in refrigerator 24 hours, turning occasionally.
Remove steak from bag, and discard marinade. Heat a grill pan over medium-high heat.
Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until
desired degree of doneness. Remove steak from pan; let stand 10 minutes. Cut steak
diagonally across grain into thin slices; cut slices into 2-inch pieces.
Combine mayonnaise, wasabi paste, and vinegar, stirring well. Spoon 3/4 teaspoon
mayonnaise mixture onto each cracker. Divide steak evenly among crackers; top each
with 1/4 teaspoon mayonnaise mixture. Garnish with chives, if desired.
Seared Beef Tenderloin Mini Sandwiches with Mustard-
Horseradish Sauce
Ingredients
2/3 cup fat-free sour cream
1/4 cup Dijon mustard
2 tablespoons minced fresh tarragon
2 tablespoons prepared horseradish
1 (1 1/2-pound) beef tenderloin, trimmed
1/2 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons fresh lemon juice
3 cups trimmed watercress (about 1 bunch)
1 (8-ounce) French bread baguette, cut diagonally into 16 slices
2 tablespoons capers
1/2 cup (2 ounces) shaved fresh Parmesan cheese
How to Make It
Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper. Heat a large
nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef to pan;
cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15
minutes. Cut into 16 slices. Sprinkle with lemon juice.
Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon
chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.

Chili-Spiced Almonds
Ingredients
1 tablespoon water
1 large egg white
1 pound raw, unblanched almonds
1/2 cup sugar
1 tablespoon salt
1 teaspoon Spanish smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
Cooking spray
How to Make It
Preheat oven to 300.
Combine 1 tablespoon water and egg white in a large bowl; stir with a whisk until foamy.
Add almonds; toss well to coat. Place almonds in a colander, and drain 5 minutes.
 Combine almonds, sugar, and next 5 ingredients (through chili powder) in a large bowl;
toss to coat. Spread almond mixture in a single layer on a jelly-roll pan coated with
cooking spray. Bake at 300 for 15 minutes. Stir almond mixture; reduce oven
temperature to 275. Bake an additional 40 minutes, stirring every 10 minutes. Remove
from oven; cool 5 minutes. Break apart any clusters. Cool completely.

Baked Brie with Golden Raisin Compote

Ingredients
6 cups chopped peeled Granny Smith apple (about 1 1/2 pounds)
1 cup vertically sliced red onion (1 small)
1 cup golden raisins
1/3 cup white wine vinegar
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

8 ounces Brie cheese, thinly sliced

40 (1/4-inch-thick) slices French bread baguette (about 8 ounces)

Thyme sprigs (optional)

How to Make It
Combine first 11 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and
simmer 30 minutes, stirring occasionally. Uncover and cook for 5 minutes or until
slightly thick, stirring occasionally. Cool.

Preheat oven to 400.

Divide Brie slices into 40 even pieces. Spread 1 1/2 tablespoons compote over each
baguette slice; top each with 1 piece of cheese. Arrange the slices on a large baking sheet.
Bake at 400 for 5 minutes or until cheese melts. Garnish with thyme sprigs, if desired.

Pinto Bean Nachos

Ingredients
12 (6-inch) corn tortillas, quartered

Cooking spray

1 tablespoon canola oil

2 teaspoons ground cumin

1 teaspoon chili powder

2 garlic cloves, minced

2 (15-ounce) cans pinto beans, undrained

1 cup (4 ounces) crumbled queso fresco

1 cup bottled salsa

1 cup diced peeled avocado

6 tablespoons chopped fresh cilantro

How to Make It
Preheat oven to 425.

Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat
wedges with cooking spray. Bake at 425 for 8 minutes or until crisp. Repeat procedure
with remaining tortilla wedges and cooking spray.

Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and
garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil,
stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean
mixture with a potato masher until slightly thick. Place 8 chips on each of 6 plates. Spoon
about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with
about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons
avocado. Sprinkle each serving with 1 tablespoon cilantro.

Chipotle-Lime Crab Crisps

Ingredients
48 baked tortilla chips

1/2 cup reduced-fat mayonnaise

1 teaspoon chopped canned chipotle chile in

adobo sauce

1 tablespoon fresh lime juice

3/4 pound lump crabmeat, shell pieces removed

1/4 cup (1 ounce) grated fresh Parmesan cheese

2 tablespoons finely chopped peeled jicama

2 tablespoons thinly sliced green onions

2 tablespoons finely chopped red bell pepper

2 tablespoons finely chopped fresh cilantro

1 tablespoon finely chopped celery

1 medium avocado, peeled and diced

How to Make It
Preheat oven to 350.
Arrange tortilla chips in a single layer on 2 baking sheets.
Combine mayonnaise, chile, and juice, stirring with a whisk.
Combine crab and next 6 ingredients (through celery) in a medium bowl. Add
mayonnaise mixture, stirring until well combined. Spoon about 1 tablespoon crab mixture
onto each chip. Bake at 350 for 5 minutes or until thoroughly heated; top the chips
evenly with avocado.

Grilled Stone Fruit Antipasto Plate

Ingredients
 Dressing:

1 tablespoon brown sugar

3 tablespoons white balsamic vinegar

2 tablespoons extravirgin olive oil

2 tablespoons fresh lime juice

2 teaspoons vanilla extract

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1/8 teaspoon hot sauce

Fruit:

1 pound firm black plums, halved and pitted

1 pound firm peaches, halved and pitted

1/2 pound firm nectarines, halved and pitted

1/2 pound firm pluots, halved and pitted

Cooking spray

Mint sprigs (optional)

How to Make It
Prepare grill.

To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a
whisk.

To prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on
each side. Remove from grill. Drizzle fruit with dressing. Garnish with mint sprigs, if
desired.
Smoked Salmon and Cheese Mini Twice-Baked Potatoes
Ingredients
6 small Yukon gold or red potatoes (about 2
pounds)

1 teaspoon olive oil

1/2 teaspoon salt, divided

Cooking spray

2 tablespoons fat-free milk

1 tablespoon butter

1/2 teaspoon black pepper

1/2 cup (2 ounces) finely grated white cheddar cheese

2 tablespoons finely chopped smoked salmon (1 ounce)

How to Make It
Preheat oven to 400.

Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan
coated with cooking spray. Bake at 400 for 35 minutes or until tender. Remove from
oven; cool 10 minutes.

Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato
will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the
shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4
teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato
shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped
salmon. Bake at 400 for 15 minutes or until thoroughly heated.