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Showing posts from December, 2013

Ginger-Soy Chicken Wings

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Five-spice powder, soy sauce, maple syrup, and fresh gingerroot combine for spectacular flavor. Ginger-Soy Chicken Wings 8 servings 3 pounds disjointed chicken wings with tips removed (about 16) 1/3 cup soy sauce 1 tablespoon maple syrup 1 tablespoon minced gingerroot 3 cloves garlic, minced 11/2 teaspoons five-spice powder 3 tablespoons sliced green onions 1 tablespoon sesame seeds, toasted 1. Combine all ingredients, except green onions and sesame seeds in slow cooker; cover and cook on high 3 to 4 hours, draining off fat after 2 hours. Arrange chicken wings on platter; garnish with green onions and sesame seeds. Per Serving: Calories: 265 % of calories from fat: 9 Fat (gm): 2.8 Saturated fat (gm): 0.7 Cholesterol (mg): 33.2 Sodium (mg): 2158 Protein (gm): 15 Carbohydrate (gm): 45.3 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 2.0 Fat: 0.0

Chicken Liver Pâté

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This superb pate has a velvety texture and a hint of sweetness from the apple. Chicken Liver Pâté 16 servings (about 3 tablespoons each) 1 pound chicken livers 1/4 cup finely chopped onion 1 small apple, peeled, finely chopped 2–4 tablespoons brandy (optional) 1/2 cup unsalted margarine or butter, room temperature Salt and cayenne pepper, to taste 1. Combine livers, onion, and apple in slow cooker; cover and cook on high until livers are no longer pink in the center, about 3 hours. Process liver mixture and brandy in food processor or blender until very smooth, adding margarine 2 tablespoons at a time. Season to taste with salt and cayenne pepper. Spoon into crock and refrigerate until chilled. Per Serving: Calories: 89 % of calories from fat: 71 Fat (gm): 7.0 Saturated fat (gm): 1.5 Cholesterol (mg): 97.8 Sodium (mg): 20 Protein (gm): 5 Carbohydrate (gm): 1.5 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 1.0 Fat: 2.0

Tomato Cheddar Fondue

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For extra spiciness, use Rotel brand tomatoes. Tomato Cheddar Fondue 16 servings (about 3 tablespoons each) 1 pound mild Mexican-style processed cheese, cubed 1 can (141/2 ounces) stewed tomatoes, undrained 1/2 cup sliced black or green olives 1 large clove garlic, minced Dippers: tortilla chips, assorted vegetables 1. Place cheese in 11/2-quart slow cooker; cover and cook until cheese is melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, about 11/2 hours. Serve with dippers (not included in nutritional data). Per Serving: Calories: 102 % of calories from fat: 58 Fat (gm): 6.4 Saturated fat (gm): 4.1 Cholesterol (mg): 25.0 Sodium (mg): 513 Protein (gm): 5 Carbohydrate (gm): 5.2 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 1.0 Fat: 1.0

Eggplant Caviar

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Middle Eastern flavors will tempt you to second helpings! Eggplant Caviar 6 servings (about 2 tablespoons each) 1 large eggplant (about 11⁄2 pounds) 1⁄2 cup finely chopped tomato 1⁄4 cup each: finely chopped onion, reduced-fat yogurt 3 cloves garlic, minced 2 tablespoons olive oil 1⁄2 teaspoon dried oregano leaves 1–2 tablespoons lemon juice Salt and pepper, to taste Dippers: lavosh or pita bread wedges 1. Pierce eggplant in several places with fork and place in slow cooker; cover and cook on low until tender, 4 to 5 hours. Cool to room temperature. 2. Cut eggplant in half; scoop out pulp with spoon. Mash eggplant and mix with remaining ingredients, except lemon juice, salt, pepper, and dippers. Season to taste with lemon juice, salt, and pepper. Serve with dippers (not included in nutritional data). Per Serving: Calories: 59 % of calories from fat: 28 Fat (gm): 2.1 Saturated fat (gm): 0.3 Cholesterol (mg): 0.2 Sodium (mg): 19.1 Protein (gm): 1.8 Carbohydrate (gm): 10.1 Exchang...

Smoked Salmon Dip

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Any smoked fish can be substituted for the salmon in this recipe. Smoked Salmon Dip 16 servings (about 3 tablespoons each) 8 ounces reduced-fat cream cheese, room temperature 11/2 cups reduced-fat mayonnaise 1 can (14 ounces) artichoke hearts, drained, chopped 12 ounces packaged or canned smoked salmon 1/2 cup (2 ounces) grated Parmesan cheese 1/4 cup drained capers 1 tablespoon minced garlic 3–4 dashes hot pepper sauce Dippers: assorted vegetables, crackers 1. Place cream cheese in 11/2-quart slow cooker; cover and cook until cheese is melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included in nutritional data). Variation Smoked Whitefish Dip—Make recipe as above, omitting artichoke hearts; substitute 4 ounces goat cheese for the cream cheese, 3/4 cup reduced-fat sour cream for 3/4 cup mayonnaise, and smoked whitefish for the salmon. Per Serving: Calories: 145 % of calories from fat: ...

Refried Bean Dip

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Refried black beans can also be used in this south-of-the border dip. Refried Bean Dip 16 servings (about 1/4 cup each) 2 cups (8 ounces) cubed mild Mexican-style processed cheese 2 cans (16 ounces each) refried beans 1/4 cup each: taco sauce, chopped green onions 1–2 tablespoons chopped pickled jalapeño chilies Dippers: tortilla chips, assorted vegetables 1. Place cheese in 11/2-quart slow cooker; cover and cook until cheese is melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included in nutritional data). Per Serving: Calories: 101 % of calories from fat: 34 Fat (gm): 3.8 Saturated fat (gm): 2.3 Cholesterol (mg): 17.0 Sodium (mg): 406 Protein (gm): 6 Carbohydrate (gm): 10.8 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 1.0

Queso Fundido

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The Chorizo can be used in many Mexican recipes ; for best flavor, make Chorizo several hours in advance and refrigerate, so flavors meld. Queso Fundido 16 servings (about 3 tablespoons each) 11/2 cups (6 ounces) shredded reduced-fat Cheddar cheese 1 cup (4 ounces) cubed reduced-fat processed cheese 1/2 roasted red pepper, chopped 1/2–2/3 cup 2% reduced-fat milk 1 cup Chorizo (1/4 recipe) (see p. 166) 16 flour or corn tortillas (6-inch), warm Thinly sliced green onion and chopped cilantro, as garnish 1. Place cheeses in 11/2-quart slow cooker; cover and cook until cheeses are melted, about 30 minutes. Mix in remaining ingredients, except tortillas and garnishes; cover and cook until hot, 1 to 11/2 hours. Spoon about 3 tablespoons cheese mixture in the center of each tortilla. Sprinkle with green onion and cilantro, and roll up. Per Serving: Calories: 182 % of calories from fat: 33 Fat (gm): 6.6 Saturated fat (gm): 2.9 Cholesterol (mg): 22.8 Sodium (mg): 459 ...

Black Bean and Green Chili con Queso

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This dip is fiery! Reduce the amount of crushed red pepper and/or omit the red pepper sauce for a milder dip. Black Bean and Green Chili con Queso 16 servings (about 1/4 cup each) 8 ounces each: cubed reduced-fat pepper-Jack cheese and cream cheese, room temperature 1 cup reduced-fat mayonnaise 1/2 cup (2 ounces) grated Parmesan cheese ¾ cup drained, canned black beans 1 can (4 ounces) diced green chilies, undrained 2 cloves garlic, minced 2 teaspoons crushed red pepper 1/2–1 teaspoon red pepper sauce Dippers: tortilla chips, assorted vegetables 1. Place cheeses in 11/2-quart slow cooker; cover and cook until cheeses are melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included in nutritional data). Variation Black Bean and Chorizo con Queso—Make recipe as above, omitting green chilies, crushed red pepper, and red pepper sauce. Add 1/4 recipe Chorizo (see p. 166) and 1 to 2 teaspoons pickled...

Chili con Queso

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If you prefer a dip that is less “hot,” substitute green bell peppers and 2 to 3 teaspoons minced jalapeño chili for the poblano chilies. Chili con Queso 12 servings (about 1/4 cup each) 2 small poblano chilies, halved 2 cups (8 ounces) shredded reduced-fat processed cheese 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese 1⁄3 cup each: finely chopped onion, tomato 1⁄2 teaspoon dried oregano leaves 2–4 tablespoons 2% reduced-fat milk Tortilla chips 1. Place chilies, skin sides up, on baking pan. Bake at 425 degrees until chilies are browned and soft, about 20 minutes. Cool; discard seeds and stems and chop coarsely. 2. Place cheeses in 11/2-quart slow cooker; cover and cook until cheeses are melted, about 30 minutes. Add remaining ingredients, except tortilla chips; cover and cook until hot, 1 to 11/2 hours. Serve with tortilla chips (not included in nutritional data). Per Serving: Calories: 72 % of calories from fat: 26 Fat (gm): 2.8 Saturated fat (gm): 1.8 Cholesterol...

Roasted Garlic and Three-Cheese Dip

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Using roasted garlic in jars makes this recipe extra easy. This dip can also be a spread; beat cheeses until blended and mix in garlic, pepper, and milk. 24 servings (about 2 tablespoons each) 1 pound reduced-fat cream cheese, room temperature 4 ounces goat cheese Roasted Garlic and Three-Cheese Dip 1/2 cup (2 ounces) grated Parmesan cheese 2–3 tablespoons minced roasted garlic 1⁄4 teaspoon white pepper 1/2–3/4 cup 2% reduced-fat milk, divided Dippers: vegetable relishes and assorted crackers 1. Place cream cheese and goat cheese in 11/2-quart slow cooker; cover and cook until cheese is melted, about 30 minutes. Mix in Parmesan cheese, roasted garlic, white pepper, and 1/2 cup milk; cover and cook until hot, 1 to 11/2 hours. Stir in remaining 1/4 cup milk, if desired for consistency. Serve with dippers (not included in nutritional data). Per Serving: Calories: 43 % of calories from fat: 28 Fat (gm): 1.3 Saturated fat (gm): 0.9 Cholesterol (mg): 3.8 Sodium (...

Dried Beef and Onion Dip

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Dried Beef and Onion Dip This warm, creamy dip can also be served cold—just beat cream cheese and sour cream until smooth and mix in remaining ingredients. 16 servings (about 3 tablespoons each) 12 ounces reduced-fat cream cheese, room temperature ¾ cup reduced-fat mayonnaise 1 package (41/2 ounces) dried beef, chopped 1⁄3 cup thinly sliced green onions 2 tablespoons dried onion flakes 1 teaspoon garlic salt Dippers: crackers, assorted vegetables, bread sticks 1. Place cream cheese in 11/2-quart slow cooker; cover and cook until cheese is melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included in nutritional data). Per Serving: Calories: 86 % of calories from fat: 62 Fat (gm): 6.0 Saturated fat (gm): 2.2 Cholesterol (mg): 16.3 Sodium (mg): 468 Protein (gm): 4.6 Carbohydrate (gm): 3.8 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 1.0 Fat: 0.5

Reuben Dip

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Reuben Dip All the favorite sandwich flavors, ready for dipping! 24 servings (about 1/4 cup each) 12 ounces reduced-fat cream cheese, room temperature 1 cup (8 ounces) shredded reduced-fat Swiss cheese 11/2 cups fresh sauerkraut, rinsed, drained 1 cup chopped lean corned beef 1/4 cup reduced-fat 1,000 island salad dressing 2 tablespoons snipped fresh or dried chives 2 teaspoons caraway seeds, lightly crushed Dippers: halved rye cocktail bread, assorted vegetables 1. Place cheeses in 11/2-quart slow cooker; cover and cook until cheeses are melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included in nutritional data). Per Serving: Calories: 58 % of calories from fat: 50 Fat (gm): 3.2 Saturated fat (gm): 1.8 Cholesterol (mg): 13.1 Sodium (mg): 230 Protein (gm): 5 Carbohydrate (gm): 2.2 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 1.0 Fat:0.0