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Spinach-Artichoke Dip with Bacon

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,
1 (8-ounce) package fat-free cream cheese,
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

Smoked Trout with Apple-Horseradish Cream on Potato

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

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
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
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

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

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

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


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


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

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
Smoked Salmon and Cheese Mini Twice-Baked Potatoes
6 small Yukon gold or red potatoes (about 2

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.