Garbage salad Alison Rusczyk, University Libraries Ingredients, as much as you want for large or small salad! Watercress, two bunches Baby spinach, one or two packages Spring mix, one large package Any other lettuce you would like to add Pecans, pistachios (about 1 cup combined) Craisins (1/2 cup) Mandarin oranges (1 can) Baby bells mushrooms, chopped slightly Radicchio, chopped Hearts of palm Artichoke hearts Celery, peppers, cherry tomatoes, shredded carrots, cucumbers Cucumber Feta cheese, shredded Italian cheeses Dressing: Olive oil Chopped garlic Chopped shallot Red wine vinegar/ a touch balsamic as well Dijon mustard Honey Bacon bits Warm vinegars, mustard and honey in saucepan over low heat, add shallots and garlic to sauce, mix and stir until shallots and garlic are soft. Add olive oil, as much as needed. Drizzle over salad; add feta, Italian cheeses, and bacon bits! Mix all together! Line the entire bowl with tortilla chips before serving.
Recipe: 1 can black beans (15 oz) 1 can black eyed peas (15oz) 1 can shoepeg corn (11 oz) 1 jar pimientos (4 oz thinly sliced) 1 jar jalapeno wheels (6 oz chopped) 1 med red onion diced 1 cup celery, diced Texas Caviar Jim Mello, Office of the Provost Place all ingredients in a colander and rinse thoroughly; set aside. In a small saucepan, combine 3/4 cup extra virgin olive oil, 1/3 cup apple cider vinegar, 3/4 cup sugar, heat to dissolve. Remove from heat (cool 10 min) add to mixture in bowl. Refrigerate overnight bring to room temperature before serving with baked pita chips or baked tortilla chips
From skinnytaste.com Bacon Wrapped Chicken Bites Barbara Haines, Summer Place Servings: 10 Serving Size: 3 Chicken Bites Calories:70.1 Fat: 2g Protein: 12.1 Carb: 0g Fiber: 0g Sugar:0g Sodium: 117.6mg Ingredients Directions: 1.25 lbs boneless skinless chicken breast, cut in 1-inch chunks(about 30pcs) 10 Slices bacon, cut into thirds (Use center cut bacon to reduce fat or substitute turkey bacon.) Sweet Red Chili Sauce (Franks) Preheat oven to 375 F. Wrap a piece of bacon around each piece of chicken; secure with a toothpick and place on a baking sheet (use foil for easy cleanup). Bake on the lower rack turning halfway about 25 minutes, or until thoroughly cooked and browned. Blot on a paper towel and serve right away. Serve with dipping sauce.
10 cups popped popcorn 3 Tbsp unsalted butter ½ cup grated Parmesan cheese ¼ tsp kosher salt Sweet and Salty Popcorn 8 cups popped popcorn 2 Tbsp unsalted butter 1 Tbsp confectioners sugar 1 tsp salt Cheesy Popcorn Mary Arico, CETA Sweet and Salty Popcorn Mary Arico, CETA
Horseradish-Bacon Dip Alex Coury, Athletics Weight Watchers Recipe Ratings (61) 3PointsPlus Value Prep time: 7 min Cook time: 8 min Other time: 0 min Serves: 8 A definite crowd-pleaser that s so easy to prepare. Leftovers are great spread onto baked potatoes. Ingredients 4 slice(s) uncooked turkey bacon 3/4 cup(s) reduced-fat sour cream 1/4 cup(s) reduced-calorie mayonnaise 2 Tbsp store-bought horseradish 1/4 tsp table salt 1/4 tsp black pepper, freshly ground 5 Tbsp uncooked scallion(s), sliced Instructions Notes Place a large nonstick skillet over medium-low heat. Cook bacon, turning occasionally, until lightly browned and crisp, about 5 to 6 minutes. Drain bacon on paper towels and then tear or chop into small pieces; set aside. In a medium bowl, stir together sour cream, mayonnaise, horseradish, salt and pepper until blended. Stir in all but 1 tablespoon each bacon and scallion (reserve for garnish). Transfer dip to a small serving bowl; cover and refrigerate at least 15 minutes for flavors to blend. Garnish dip with remaining tablespoon each bacon and scallion. Yields about 2 tablespoons dip per serving. Serve with baked potato chips and/or raw vegetables.
Weight Watchers Recipe Ratings (218) 2PointsPlus Value Prep time: 10 min Cook time: 30 min Other time: 0 min Serves: 12 Spinach and Artichoke Dip Alex Coury, Athletics Spice up this easy-to-make dip with a little nutmeg or fresh herbs. Serve with fresh vegetables or baked chips. It's also a wonderful side dish to broiled salmon. Ingredients 2 spray(s) cooking spray 1/2 pound(s) fresh spinach, baby leaves, washed and dried* 1 1/2 cup(s) canned artichoke hearts, without oil, drained 1 clove(s) (medium) garlic clove(s), minced (or more to taste) 1/2 tsp crushed red pepper flakes, or to taste 1/2 tsp table salt 1/2 cup(s) grated Parmesan cheese 1/2 cup(s) reduced-fat sour cream 4 oz low fat cream cheese, at room temperature Instructions Notes Preheat oven to 350ºF. Coat a 7 1/2-inch deep-dish glass or ceramic pie plate (or oval oven-proof dish) with cooking spray. In a food processor, combine spinach, artichokes hearts, garlic, red pepper flakes, salt, Parmesan cheese, sour cream and cream cheese; puree until smooth. Using a spatula, scrape dip into prepared dish; smooth top into an even layer. Bake until golden on top, about 20 to 30 minutes, depending on desired doneness. Serve warm. Yields about 1/4 cup per serving. If your food processor isn t big enough to accommodate the spinach, either chop the spinach roughly or work in batches. *If you don t have fresh spinach on hand, try frozen.
Sour Cream and Roasted Red Pepper Dip Weight Watchers Recipe Ratings (125) 2PointsPlus Value Prep time: 8 min Cook time: 0 min Other time: 0 min Serves: 10 Alex Coury, Athletics Whip up this dip in under ten minutes. It's fresh tasting and flavorful just right for summer soirees. Ingredients 15 oz roasted red peppers (packed in water), packed in water, drained (about 2 cups) 1 cup(s) reduced-fat sour cream 1/2 cup(s) basil, fresh 1/2 tsp garlic powder 1/2 tsp table salt, or to taste 1/4 tsp black pepper, freshly ground, or to taste 2 tsp cilantro, fresh, finely chopped Instructions Notes In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth. Sea to taste with salt and black pepper; garnish with cilantro. Yields about 1/4 cup per serving. This flavorful dip is perfect for company yet simple enough and light enough to be enjoyed on a regul basis. Serve it with toasted pita wedges, whole grain crackers or fresh vegetable crudités (could affect PointsPlus values).
Zucchini Tea Bread Barbara Dessureau, University Libraries Ingredients 1 cup Biscuit mix 3 cups zucchini, shredded 4 green onions, sliced diagonally 2 oz. swiss cheese, shredded 4 eggs, lightly beaten ½ red sweet pepper ¼ cup cooking oil 1 ½ tsp dried dill weed Directions Preheat oven to 350F. Mix all ingredients in large bowl. Pour into 9 inch, greased and floured quiche dish or 5 inch quiche dish (makes 3) and add a few strips of roasted peppers or tomatoes to center top for decoration. Bake, uncovered, for 40-45 minutes or until knife inserted in center comes out clean. Other vegetables may be added for personal color or taste. Takes about 1 hour from start to finish.
Chicken and Bean "Chili" Gumbo! Tina Berrien, HRD 6 Servings - 290 Calories, 7 Weight Watchers Points+ 2 Tbs olive oil 2TBS flour "Trinity": 1/2 large green pepper, finely diced 1 medium onion, finely diced 2 stalks celery, finely diced 1 can low fat, low sodium chicken broth 1 pound ground chicken 2 cans beans (I used one of red kidney and one of black beans) To taste: Zatarain's spice mix garlic powder (or minced garlic) salt pepper Heat the oil on medium heat in a large pot; when the oil is hot, sprinkle in the four and make a roux. Wisk the mixture and watch it closely - add the chopped 'trinity' as soon as the roux turns the color of a penny. Add 1/3 of the broth and blend well with the veggies and roux. Turn the heat down and let the veggies soften; watch the pot and still often to prevent burning. When the vegetables are softened, add the ground chicken and mix well. Let cook until all the chicken is cooked. Add drained beans; Add spices to taste. Add remainder of broth and let the "chili/gumbo" simmer uncovered for 1/2 hour or more. Serve over brown rice or as is.
Ingredients Garlic Feta Cheese Spread Olga Clark, A&S Psychology Directions: 4 ounces feta cheese 4 ounces cream cheese 1/3 cup mayonnaise substituted yogurt 4 cloves garlic, minced 1/4 teaspoon basil 1/4 teaspoon oregano 1/8 teaspoon dill weed 1/8 teaspoon thyme Garnished with olives and roasted peppers 1. Combine together in food processor or by hand. 2. Cover and chill for 30 minutes. Nutritional Facts: Serving Size: 1 (40 g) Servings Per Recipe: 8 Amount Per Serving % Daily Value Calories 128.7 Calories from Fat 102 79% Total Fat 11.3 g 17% Saturated Fat 5.4 g 27% Cholesterol 31.5 mg 10% Sodium 283.3 mg 11% Total Carbohydrate 4.0 g 1% Dietary Fiber 0.0 g 0% Sugars 1.7 g 6% Protein 3.1 g 6%
JELL-O magic mousse Kathe Snow, HRD Ingredients: 1-1/2 cups boiling water 1 package (3 oz.) JELL-O Brand Gelatin 1 tub (8 oz.) cool whip whipped topping, frozen or thawed Directions: Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Whisk in cool whip until blended. Refrigerate 8 hours or until firm.