Appetizers

You’ll be the hit of the party with this crowd-pleasing dip. We lightened it up with low-fat cheese, fat-free bean dip and sour cream.

Seven Layer Mexican Dip

1 cup fat free sour cream

2 Tbsp reduced sodium taco seasoning

9 oz fat-free bean dip, about 1 heaping cup

6 oz guacamole (homemade or restaurant), about 3/4 cup

1⁄4 cup low fat shredded cheddar cheese

4 medium uncooked scallions, chopped

1 small fresh tomato, chopped

6 olive(s), black, sliced

Combine sour cream and taco seasoning; mix well. Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Serves 12.  Yields about 1/4 cup dip per serving.

SmartPoints: 2

Notes:

Serve with baked chips or crudite. Try it with our Popped Sea Salt Hummus Chips!

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

 

Whip out the food processor for this easy winner: a creamy, garlicky dip made with white beans and sun-dried tomatoes.

White Bean and Sun-dried Tomato Dip

6 medium whole wheat tortilla(s), cut into 8 wedges each 1 SmartPoints™

3 spray(s) cooking spray 0 SmartPoints™

1 ⁄8 tsp table salt, or to taste 0 SmartPoints™

30 oz canned white beans, drained and rinsed 24SmartPoints™

2 ⁄3 cup(s) sun-dried tomatoes (without oil), or less to taste 0 SmartPoints™

1 ⁄4 cup(s) fat free sour cream 1SmartPoints™

1Tbsp fresh lemon juice 0 SmartPoints™

1tsp garlic powder 0 SmartPoints™

1 tsp ground cumin

1 ⁄2 tsp onion powder

1 ⁄8 tsp table salt, or to taste

Preheat oven to 400ºF. ·Arrange tortilla wedges on a large baking sheet; coat with cooking spray and then season with salt. Bake until golden brown and crisp, about 6 to 8 minutes. · Meanwhile, combine beans, tomatoes, sour cream, lemon juice, garlic powder, cumin and onion powder in a food processor (or blender); process until smooth and then season with salt. Serve dip with chips on the side. Serves 6. Yields 6 chips and about 1/4 cup of dip per serving.

SmartPoints:  5

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

Headed to a Super Bowl Party next weekend? These chicken wings are packed with flavor, but not the points! Don’t succumb to traditional, artery-clogging wings. Simply bake them in a tangy rub and then dip them in lightened-up dressing.

Buffalo Wings with Blue Cheese Dip – 4 SmartPoints

1 spray olive oil cooking spray, or enough to coat sheet

12 oz uncooked skinless chicken wing(s) with bone

1 1⁄4 oz reduced sodium taco seasoning

1⁄2 cup fat free sour cream

2 Tbsp blue cheese, or gorgonzola, crumbled

2 Tbsp fat free skim milk

4 ribs uncooked celery, cut into 2-inch pieces

Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

Place chicken wings in a zip-close plastic bag, add taco seasoning, seal bag and shake to coat. Transfer wings to prepared baking sheet and bake until cooked through, about 18 to 20  minutes.  Meanwhile, to prepare dip, whisk together sour cream, cheese and milk.  Serve wings with dip and celery on the side.   Serves 4.  Yields about 3 wings, 3 tablespoons of dip and 1 celery stalk per serving.

SmartPoints: 4; (3 wings, 3 tablespoons of dip and 1 celery stalk per serving)

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I love nachos!! After all it is Mexican food! Everyone’s favorite. But making healthier food choices doesn’t mean there isn’t any room for the less healthy options. Here’s a recipe that will give you all the flavor and richness of the regular dish, without the guilt!

Cheesy Chicken Nachos

10 item(s) baked low fat tortilla chips

3 oz cooked boneless skinless chicken breast(s) (shredded)

2 Tbsp fat free salsa

2 Tbsp uncooked scallion(s) (chopped)

1/4 cup(s) shredded reduced-fat Mexican-style cheese

2 Tbsp reduced-fat sour cream

Place chips close together on a baking sheet; top with chicken, salsa, scallions and cheese. Bake until heated through and cheese melts; top with sour cream. Serves 1.

Note: I actually use plain nonfat Greek yogurt in place of any sour cream. It is awesome! I also have added black beans to this recipe along with black olives. You could even add cut up avocado or the Low Fat guacamole from Traders Joe’s made with Greek yogurt. Yum.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

I have made this layer dip for years. The original seven layer dip is from the Weight Watchers Simply the Best Cookbook.  This particular recipe scored 5 starts out of 5 stars! I usually make on a 12 inch platter. It’s easiest to fill the cups assembly line-style, one ingredient at a time. Just rinse your measuring spoon in hot water between ingredients. The dips can be assembled the morning of the party, just cover with plastic wrap and chill before serving. Rick and I have eaten almost the whole thing for dinner and use carrots, celery, pepper strips, and some homemade tortilla chips. Great Super Bowl dip!!!

Mini Mexican Layered Dips

1 cup(s) fat free canned refried beans

1 Tbsp taco seasoning mix

3/4 cup(s) reduced-fat sour cream

3/4 cup(s) store bought guacamole

1 cup(s) fat free salsa, chunky variety, or pico de gallo

1/2 cup(s) low fat shredded cheddar cheese

1/2 cup(s) sweet red pepper(s), chopped

1/2 cup(s) uncooked scallion(s), chopped

1/4 cup(s) cilantro, chopped

In a small bowl, combine beans and taco seasoning.  Line up eight 9-oz plastic cups (or very small glass bowls). In each cup, layer 2 tablespoons bean mixture, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons guacamole, 2 tablespoons salsa, 1 tablespoon cheese, 1 tablespoon red pepper and 1 tablespoon scallions; garnish with cilantro. Refrigerate until ready to serve. Yields 1 dip per serving.  Serves 8.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

 

Great appetizer from the new Weight Watchers cookbook: “Love It, Cook It, Eat It!” Bruschetta is one of my favorite appetizers other than shrimp cocktail. Bruschetta came from the Roman language word of bruscare. This means to “roast over coals.” It originated in ancient Rome where olive growers brought their olives to be pressed and then would toast slices of bread to sample the fresh-pressed oil. Of course, bruschetta is now known as an antipasto dish from Italy and consists of grilled brad rubbed with garlic and topped with tomatoes, olive oil, salt, and pepper. There are different variations with such ingredients as tomato, beans, vegetables, cheese, and cured meat The most well-known type of bruschetta has fresh basil, fresh tomato, garlic and onion or mozzarella.

Chickpea-and Lemon Bruschetta

1 (15 ½ oz.) can no-salt added chickpeas, rinsed and drained

¼ c. finely diced red onion

Grate zest and juice of 1 lemon

2 tsp. olive oil

1 garlic clove, minced

Pinch cayenne

1 small (1/2 lb.) whole wheat baguette

¼ tsp. paprika

With fork, coarsely mash chickpeas in medium bowl. Add onion, lemon zest, 1 T. lemon juice (save remainder of juice for another use), oil, garlic, and cayenne; stir until combined. Heat grill pan over medium-high heat. Cut off ends of baguette; discard or save for another use. Slice baguette on diagonal into 12 slices. Place slices of bread on pan and grill until well marked, about 2 minutes per side. Spoon or spreads chickpea mixture evenly over bread and sprinkle with paprika. Serves 6

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During the summertime, Rick and I have a tendency to eat later and enjoy being outside on our deck, so peaceful.  We have a tendency to eat lighter meals also.  For example, it isn’t unusual for us to get shrimp and make a kicked up horseradish sauce!  Or, get low fat guacamole with veggies, and last weekend we did fresh tomato bruschetta with a whole grain baguette.  I saw this recipe for White Bean Bruschetta and have used in the past as a sandwich spread too and add romaine lettuce, and sometimes, some shredded carrots.  So, many things you can do.  Give this a try, great fiber and protein!  Also, what is bruschetta?  It is derived from the Italian word bruscare.  This means “to roast over coals.”  It is believed to originate in ancient Rome when the olive growers brought their olives to the local press and gave out samples of toasted bread to try the fresh-pressed olive oil.  Also, you rub raw garlic over toasted slices of bread and drizzle with olive oil.  This recipe also calls for topping it with chopped fresh tomato and thinly sliced fresh basil.  Speaking of basil, my herbs are growing like crazy.  The rain has helped along with watering on the off days!  The basil is the best!

White Bean Bruschetta

1 (15 ½ oz) can cannellini (white kidney) beans, rinsed and drained

2 T. chopped fresh flat-leaf parsley

Grated zest and juice of ½ lemon

2 tsp. extra-virgin olive oil

¼ tsp. salt

¼ tsp. black pepper

1 garlic clove, cut in half

12 thin slices whole wheat Italian bread, toasted

Mash beans with 1 T. of parsley, the lemon zest and juice, oil, salt, and pepper in medium bowl.  Rub cut side of garlic over one side of each slice of toasted bread.  Top bread evenly with bean mixture and sprinkle with remaining 1 T. parsley.  Serves 4

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

(Great cookbook.  It is kind of like the Betty Crocker cookbook of Weight Watchers.) It comes in a hardback and 3-ring binder.  I would look at one of the local bookstores or on-line, for sure.

 

 

 

Some appetizer recipes to take to your holiday parties.  I have learned to make my own taco seasoning which is in the seven layer dip.  I looked recipes up on the Internet and then I can control the amount of salt.  Plus, it is a lot cheaper and goes a long way.

Seven Layer Dip

1 cup fat-free sour cream

2 T. reduced-sodium taco seasoning

9 oz. fat-free bean dip, about 1 heaping cup

6 oz. guacamole, about ¾ cup

¼ cup low-fat shredded cheddar cheese

4 medium scallions, chopped

1 small tomato, chopped

6 medium olives, black, sliced

Combine sour cream and taco seasoning; mix well.

Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving.  (Serves 12)

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Chili Party Dip

15 oz. canned turkey chili without beans

8 oz. fat-free cream cheese

4 oz. canned jalapeno peppers

1 small onion, finely chopped ½ tsp. hot pepper sauce

Combine all ingredients in a saucepan.  Cook over medium heat, stirring frequently, until cheese melts, about 10 minutes. Yields about 1/4 cup per serving.  (Serves 10)

Both recipes are from the Weight Watchers website: www.weightwatchers.com

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

 

Great appetizer recipe for your guests!!!!  Enjoy!

Artichoke Tarts

6 spray(s) cooking spray

16 item(s) wonton wrapper(s)

1/4 cup(s) low-fat shredded cheddar cheese

4 oz. fat-free cream cheese, softened

1/4 tsp. cayenne pepper

1/2 Tbsp. Dijon mustard

2 Tbsp. sweet red pepper(s), chopped

7 oz. canned artichoke hearts, without oil, drained and chopped

1/4 cup(s) parsley, fresh, sprigs

Preheat oven to 350°F. Coat a 16-hole miniature muffin pan with cooking spray. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.  Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 teaspoon of cheese mixture into each muffin cup.  Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve. Yields 2 tarts per serving.

www.weightwatchers.com

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

 

Love this recipe, great side dish or appetizer.  You could also, sprinkle the dip with ½ pound cooked lean ground beef (7% or less) just before serving.

Nacho Fondue

1 (16 oz.) can reduced–sodium black beans, rinsed and drained

2/3 c. chunky salsa

½ tsp. ground cumin

¼ pound reduced-fat pasteurized cheese product, cut into ½-inch pieces (3/4 c.)

5 c. reduced-fat tortilla chips

Combine beans, salsa, and cumin in a medium saucepan bring to a simmer over medium heat.  Cook, stirring occasionally until mixture is heated through, about 2 minutes.  Add cheese, stirring until melted.

Transfer dip to a fondue pot or bowl, serve warm with tortilla chips.

Note:  I figured the recipe in Etools recipe builder to figure out how many chips are 5 cups.  It is approximately, 56 chips which would be approximately 6 chips per serving.

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This is a great recipe to take to your holiday parties, office functions, etc.  It is the best and I use a crock pot to keep it warm.  It is another winner of a recipe from the cookbook “What to Eat Now.”  I would highly recommend this book.

Black Bean-Queso Dip

1 (15 oz.) can reduced-sodium black beans, rinsed and drained

2/3 c. fat-free chunky salsa

½ tsp. ground cumin

1 c. shredded reduced-fat Mexican cheese blend

2 scallions, thinly sliced

3 c. baked low-fat tortilla chips

Combine beans, salsa, and cumin in medium saucepan; set over medium heat.  Cook, stirring occasionally, until heated through, about 3 ,minutes.  Add Mexican cheese blend and cook, stirring constantly, until cheese is melted, about 2 minutes.  Stir in scallions.  Transfer to fondue pot or bowl.  Serve warm with tortilla chips.  Serves 6.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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I love bruschetta!  This has to be my favorite appetizer other than shrimp.  So, when I saw this recipe combined the two. I just wanted to try.  Bruschetta is an antipasto from Italy.  Antipasto means “before the meal” in Italian and is normally the first course.  It dates back to the 15th century and is normally roasted bread rubbed with garlic and topped with olive oil, salt, and pepper.  It is normally topped with tomato, basil, garlic, and mozzarella cheese.  Yum, Yum!! Give this a try the next time you are wanting an  appetizer.

Grilled Shrimp Bruschetta

1 T. extra-virgin olive oil, divided
16 medium shrimp (8 oz.), peeled and deveined
½ tsp. freshly ground black pepper
1/4 tsp. salt
Cooking spray
8 (1/4-inch thick) French bread baguette slices
½. basil and tomato bruschetta topping

Heat grill pan over medium-high heat.  Combine 1 tsp. olive oil and next 3 ingredients, tossing to coat.  Coat grill pan with cooking spray.  Place shrimp on grill pan.  cook 2 minutes on each side or until shrimp reach desired degree of doneness.  Remove from grill pan, and keep warm.  Add bread slices to grill pan; grill 1 minute on each side or until browned.  Spread 1 T. bruschetta topping on each bread slice.  top each bread slice with 2 shrimp. Drizzle shrimp evenly with remaining 2 tsp. olive oil.  Yields:  9 servings.  (serving size:  1 bruschetta)

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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This is an excellent recipe to put in the crock pot and serve as an appetizer at any get together.

Sweet Barbecued Meatballs
1 lb. ground turkey
1 ½ tsp. garlic powder
½ tsp. salt
½ tsp. freshly ground black pepper
Cooking spray
1/3 c. barbecue sauce
1/3 c. crushed pineapple in juice

Preheat broiler.  Combine first 4 ingredients in a large bowl.  With moist hands, shape turkey mixture into 24 (1-inch) meatballs.  Arrange meatballs in a single layer on a jelly-roll pan coated with cooking spray.  Broil for 3 minutes turn meatballs, and broil an additional 3 minutes or until desired degree of doneness.  While meatballs cook, combine barbecue sauce and pineapple in a medium saucepan.  Cook over medium heat 1 minute or until thoroughly heated.  Add meatballs to sauce, turning gently to coat.  Serve with decorative picks.  Yields:  8 servings (serving size:  3 meatballs)

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Four Ingredient 10 Minute Recipes Cookbook © 2012  All rights reserved.

 

 

Refried Beans!  They are so versatile.  I use them all the time to cook with.  I use a lot of refried beans in such recipes as soup (use as a thickening agent) and stuff an egg white omelet with the beans along with some cheese.  Great protein and fiber.  This recipe will be popular with your party guests!

Layered Refried Bean Dip

1 c. fat-free salsa
1 (16 oz.) can fat-free refried beans
1 c. lightly packed thinly sliced escarole
1 lg. tomato, chopped
1 small red onion, finely chopped
1/3 c. fat-free sour cream
½ Hass avocado pitted peeled, and thinly sliced
2 T. chopped fresh cilantro
4 ounces baked tortilla chips

Stir together ¾ c. of salsa and the beans in small bowl.  To assemble, layer ingredients in 1 ½-quart glass bowl as follows:  bean mixture, escarole, tomato, onion, and remaining ¼ c. salsa.  Dollop sour cream in center, the top with avocado and sprinkle with cilantro.  Serve with tortilla chips.  Serve 16

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How many of us like Nachos, but never have because it isn’t a “diet” food.   Nachos has been a dish we make in our family a lot when we want to splurge; however, we make the “skinny” version, so we can have our cake and eat it too!  (Or should I say, nacho).  This recipe is from the cookbook “Power Food Cookbook.” This book is a keeper.  I would recommend quite a few recipes in the cookbook.  For those of us, who struggle with finding quick and easy and healthy dishes for ourselves and family, this has some great ideas.

Cheese and Black Bean Nachos

36 baked low-fat tortilla chips
1 c. shredded fat-free Monterey Jack cheese
1 (15 oz.) can black beans, rinsed and drained
2 plum tomato, chopped
2 scallion, thinly sliced
1 jalapeno pepper, seeded and minced
3 T. chopped fresh cilantro
Lime wedges

Preheat oven to 400.  Spray large baking sheet with nonstick spray.  Arrange tortilla chips in single layer on baking sheet.  Sprinkle evenly with cheese.  Top with beans, tomatoes, scallions, and jalapeno.  Bake until heated through and cheese is melted and bubbling, about 20 minutes.  Sprinkle with cilantro, Serve with lime wedges.  Note:  to make nachos more healthful and filling, add a chopped red or green bell pepper along with the beans in step 2.  Also, I add nonfat sour cream along with additional salsa to the topping of this recipe.  Also, if I am in the mood for ground beef, I use the crumbled textured vegetable protein crumbles (made by either Morningstar or Boca).  They heat up in the microwave for about 1 minute or a little more.   Serves 4.

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A great dip to have at a barbeque this summer.  Serve with either baked tortilla chips or strips of red peppers, celery, carrots, or jicama.  In case you don’t know what jicama is:  it is a known as the Mexican turnip.  The exterior of the jicama is yellow and rough, while the inside is creamy white with a crisp texture.  It is often referred to as a raw potato or pear.  It is sweet and starchy.  It is 86-90% water and has a very little amount of protein.   It is used on salads, for dipping, and in stir fries and soups.  Give it a try but be careful when peeling.  It is best to use a potato peeler.

Chili Party Dip

15 oz canned turkey chili without beans
8 oz fat-free cream cheese
4 oz canned jalapeٌo peppers
1 small onion(s), finely chopped
1/2 tsp hot pepper sauce
Combine all ingredients in a saucepan.
Cook over medium heat, stirring frequently, until cheese melts, about 10 minutes. Yields about 1/4 cup per serving.

www.weightwatchers.com 2011

At our Success Stories Live event last week, we featured a recipe called Creamy Mexican Dip.  It was totally awesome!  I will be making this one in the future for parties, get togethers, etc.

Creamy Mexican Dip

1 c. plain fat-free yogurt, Greek-variety recommended
½ c. salsa, hot chipotle variety suggested
¾ c. diced avocado
1/3 c. chopped fresh cilantro
¼ c. chopped red onion
½ tsp. ground cumin
½ tsp. table salt, or more taste
Garnish: ¼ c. avocado, diced
1 T. cilantro fresh, chopped, 1 T. red onion, chopped

In a medium bowl, stir together yogurt and salsa until blended; stir in remaining ingredients except garnishes.  Cover and refrigerate up to day.  When ready to serve, transfer to a serving bowl and sprinkle with garnishes.  Makes 8 servings.  Yields about ¼ c, per serving.

Weight Watchers Ultimate 3 Month Tracker 2010

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

The following two recipes are from the Weight Watchers cookbook, “Hit The Spot.”  I always suggest to members to snack on almonds.  I learned something interesting in that almonds are technically not a nut, they are considered a seed.  This is a great snack when eaten in moderation.   They have many health benefits.  They can help raise the good cholesterol (HDL-remember H means you want higher) and helps reduce the bad cholesterol (LDL-remember L means you want low.)  They are a great source of vitamin E and are a great source of the heart healthy monounsaturated fat.  They also contain the most calcium than any other nut.  Almonds also have such health benefits as regulate blood pressure, boost energy, prevent constipation, and prevent cancer.
Also, Tapas mean small plates in Spanish.  The origin of tapas is from Spain and the Spanish verb meaning “to cover.”  They started when King Alfonso X of Castile recovered from being sick by drinking wine with small plates between meals.  When he became better, he ordered all taverns to serve wine with a small snack.  Also, since Spaniards eat dinner between 9 and 11 pm, tapas help cut the appetite from the end of work until dinner.

Tapas-Style Almonds

½ tsp. olive oil
½ c. whole blanched almonds
¼ tsp. kosher salt
Pinch cayenne

Heat oil in a small nonstick skillet over medium-high heat.  Add almonds and reduce the heat to medium-low.  Cook, shaking the skillet occasionally, until the almonds just begin to turn brown, about 5 minutes.  Immediately transfer the almonds to a serving bowl.  Sprinkle with the salt and cayenne tossing to coat.  Serve warm or at room temperature.  (Serves 6 as a light bite).

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

Another great appetizer type recipe from Weight Watchers “Hit the Spot” cookbook using avocados.   Avocado health benefits include reducing total cholesterol, increasing good HDL, and lowering bad LDL.  It is a great source of monounsaturated fatty acids including oleic acid.  They also help reduce prevent cancers, and regulate blood pressure.  They are known as the “alligator pear.”

Kick-It-Up Guacamole

2 Hass avocados, halved, pitted, peeled, and cut into ½-inch pieces
1/3 c. mild or medium chunky fat-free salsa
3 T. chopped fresh cilantro
2 tsp. lime juice
1/8 tsp. ground cumin
1/8 tsp. salt

Coarsely mash the avocados in a medium bowl.  Add the remaining ingredients and stir until combined.  If not, serving right away, press a piece of plastic wrap, directly onto the surface to prevent the guacamole from browning.  Refrigerate up to 4 hours.  (Serves 8 as a light bite).

Weight Watchers Hit The Spot Cookbook© 2009 Weight Watchers.com. All rights reserved

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

Another winner recipe out of the Weight Watchers Slow Cook It Cookbook:  Black Bean Salsa Dip.  It is so easy and a great crowd pleaser for parties, etc.  Note:  For a cheesy-topped dip, prepare recipe as directed, but after stirring in cilantro and scallions, sprinkle bean mixture with ½ c. shredded fat-free mozzarella cheese.  Cover and cook on high until cheese melts, about 10 minutes.   I also like to serve with baby carrots.  Start dipping!

Black Bean Salsa Dip

2 (15 ½ oz.) cans low-sodium black beans, rinsed and drained
1 c. fat-free salsa
1 tsp. Ground cumin
1 garlic clove, finely chopped
Grated zest and juice of 1 lime
¼ c. chopped fresh cilantro
¼ c. sliced scallions
24 celery sticks

Combine beans, salsa, cumin, and garlic in 5-or 6 quart slow cooker.  Cover and cook until beans are hot, 1-2 hours on high or 2-4 hours on low.  At end of cooking time, stir lime juice and zest into slow cooker.  With large spoon or potato masher, coarsely mash bean mixture.  Stir in cilantro and scallions.  Serve warm with celery sticks.  (Serves 6)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

 

With football season in full swing, I thought I would share one of my favorite appetizer recipes:  Garlicky Bean Dip with Sesame Wonton Crisps (Weight Watchers Hit The Spot Cookbook).

Garlicky Bean Dip with Sesame Wonton Crisps

(Note:  You can use baby carrots, and celery or jicama sticks instead of the wonton wrappers).  I have never used Wonton wrappers until this recipe.  They are great and so versatile.  You can find them the majority of the time in the produce section in the refrigerator section.

12 wonton wrappers
1 tsp. sesame seeds
¾ tsp. salt
1 (15 ½ oz.) can cannellini (white kidney) beans
1 lg. garlic clove
1 ½ tsp. finely chopped fresh rosemary
1 ½ tsp. lemon juice
1 ½ tsp. olive oil
½ tsp. paprika
¼ tsp. black pepper

Preheat oven to 375.  Line a lg. baking sheet with parchment paper.  Stack wonton wrappers and cut in half on a diagonal.  Arrange wontons, in one layer, on the prepared baking sheet.  Lightly spray with nonstick spray sprinkle with sesame seeds and ¼ tsp. of salt.  Bake until golden and crispy, about 5 minutes.  Meanwhile, to make the dip, combine beans, garlic, rosemary, lemon juice, oil paprika, pepper, and remaining ½ tsp. salt in food processor and puree.  Transfer dip to a serving bowl and serve with wonton crisps.  Serves 4 as a light bite.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

Oven-Roasted Chili Chickpeas

1 (15 ½ oz.) can chickpeas, rinsed, drained, and patted dry
2 tsp. garlic salt
1 tsp. chili powder
1 tsp. grated lemon zest

Preheat oven to 450.  Spread chickpeas in a jelly-roll pan.  Roast the chickpeas, shaking pan occasionally, until they begin to brown, about 20 minutes.  Let cool about 5 minutes.  Lightly spray chickpeas with olive oil nonstick spray.  Sprinkle evenly with garlic salt, chili powder, and lemon zest, shaking pan to coat evenly.  Transfer chickpeas to a serving bowl.  (Serve 4 as a light bite)

Weight Watchers Hit the Spot Cookbook  © 2009 Weight Watchers.com. All rights reserved

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

Grilled Prosciutto-Wrapped Asparagus

1 (1 pound) bunch asparagus, trimmed
10 very thin slices prosciutto (about 5 oz.), halved lengthwise

Spray grill rack with nonstick spray.  Preheat grill to medium-high or prepare a medium-high fire.  Tightly wrap a piece of prosciutto around each asparagus spear and lightly spray with olive oil nonstick spray.  Place wrapped spears on grill rack and grill, turning, until asparagus is tender and prosciutto is crispy, about 10 minutes.  Pile on platter and serve hot, warm, or at room temperature.  (Serve 4 as a light bite)

Weight Watchers Hit the Spot Cookbook  © 2009 Weight Watchers.com. All rights reserved

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

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