Freakin' Awesome Jalapeno Poppers

This recipe is SUPER simple, yet yields AMAZING results! It does, however, take some patience, but with only 3 ingredients, how can you go wrong?

 I always ask Brian to rate my food on a 5-point scale. The majority of my recipes get a 3-4 point rating (He's a tough critic!). These god a 4.5-5 point rating!! Needless to say, these are worth the time they take!

P.S. Recipe cred goes to my dear friend, Carrie! She made these for one of our "Bachelor Mondays" and we practically inhaled them then too!

Freakin' Awesome Jalapeno Poppers

Ingredients:

* Fresh Jalapenos (As many as you want)

* Cream cheese (I use low-fat, and the amount depends on how many jalapenos you use)

* Turkey Bacon

Directions:

1. Cut jalapenos and remove all seeds and ribs. *MAKE SURE to wear gloves! The juices will burn your hands!*

2. Fill each half with desired amount of cream cheese.

3. Using a full slice of bacon, carefully wrap each pepper.

4. Bake in a pre-heated oven for about 20-30 minutes. Keep in mind, the longer they cook, the more mild they get.

5. ENJOY!

Crock Pot Spinach Dip

This was a pinterest inspired recipe, although I kinda did my own thing. Here was the original site. Of course, I also had to make it a little WW friendly. It was still really yummy though!

Crock Pot Spinach Dip

Ingredients:

* 8 oz. tub fat free cream cheese

* 1 1/2 cup reduced fat sour cream

* 1 package ranch seasoning/dip

* 1 box frozen creamed spinach (Like green giant)

* Dash (or more) red pepper flakes

Directions:

1. Place Cream cheese in a slow cooker on low.

2. Meanwhile, microwave frozen spinach according to directions. Place in strainer and drain off excess juices.

3. Mix ranch seasoning with sour cream.

4. Add the remaning ingredients to the crockpot and stir until well combine. 

5. Let cook on low until comfortable temperature is achieved, then leave on warm.

Jalapeno Cream Cheese Spirals

This was, get ready for it, ANOTHER Pinterest find. I wanted to tone it down a bit, however, so you can find the original recipe here. They were a hit, and Brian really enjoyed them!

Jalapeno Cream Cheese Spirals

Ingredients:

* 1 (8oz) tub fat free cream cheese

* 1 tube of reduced fat crescent rolls

* Jarred jalapenos

* 1/2-1 tsp. Truvia

Directions:

1. Roll out crescent rolls and divide into 2 large rectangles (mine weren't cooperating, so I did 4). Connect perforated areas.

2. Mix the cream cheese, with however many jalapenos you want, and the Truvia until well mixed.

3. Spread cream cheese miture on each rectangle.

4. Carefully roll up.

5. At this point I put them back into the fridge until my guests were just about to arrive. Then I sliced them up and placed on a SPRAYED cookie sheet.

6. Bake at 375 for 13-15 minutes.

7. Enjoy!

 Per ~3 rolls, 1WWPP

"Skinny" Sensational Spinach Dip

Yum. This recipe comes from my favorite diabetic cookbook, Eat What You Love, page 131. I paired it with Homemade Pita Chips from the same book on page 135, or here. I thought the dip was fabulous, Brian thought it was too creamy, and Emily thought it was not creamy enough! Everyone did like the flavor though!

Sensational Spinach Dip

Ingredients:

* 1/2 cup light sour cream

* 1/2 cup light mayo

* 3/4 cup plain low fat yogurt (I used plain fat free greek yogurt)

* 1/2 tsp. minced garlic

* 2 tsp. reduced-sodium soy sauce

* 1 (8-oz. can) water chestnuts, drained and finely chopped

* 1 (10 oz. pkg) frozen chopped spinach, thawed and squeezed dry

* 1/4 cup dried parsley (I didn't have parsley, so I skipped this)

* 1/4 cup dried minced onion (whoops..I used fresh)

* 3/4 tsp. dried dill

Directions:

1. In a medium bowl whisk together the 1/2c. sour cream, 1/2c. mayo, and 3/4c. yogurt. Add 1/2t. garlic and mix well. Stir in 2t. soy sauce, and the finely chopped water chestnuts.

2. Add the spinach, 1/4c. parsley (if you use it), 1/4c. onion (DRIED, or fresh), and 3/4t. dill and mix thoroughly.

3. Cover the dip and refrigerate until ready to serve. 

Breakdown per 1/4 cup:

2WWPP

70 cal

4.5g fat

4g carbs

1g fiber

3g protein

Homemade Pita Chips

This recipe is also from my favorite diabetic cookbook, Eat What You Love, page 135. I paired it with spinach dip, but these things were so good they can go with almost any dip, or just enjoy them on their own!

Homemade Pita Chips

Ingredients:

* 2 (8-inch) whole wheat pita pockets

* 1/2 tsp. garlic salt (I used my handy dandy Melting Pot seasoning)

* Olive Oil Cooking Spray

Directions:

Prep: Preheat oven to 350. 

1. Carefully split each pita pocket in half, then stack them and cut into 3 wedges. 

2. Spray baking sheet with oil, place pita wedges, spray to coat, then top with seasoning of your choice.

3. Bake for 8 minutes or until pita is crisp and golden brown.

Breakdown (Truly depends on your pita): Mine was 2 points per pocket, or 6 slices

Zucchini Chips

Another zucchini recipe. (Soon to be followed by another!) This time I was looking for something to eat with my favorite dip. Chips are too many points, so I thought I would try this! They weren't half bad and definitely fulfilled my craving! The original recipe is from here.

Zucchini Chips

Ingredients:

* 1-2 Zucchinis

* Olive Oil Spray

* Seasoning

Directions:

1. Preheat oven to 225.

2. Thinly slice both zucchinis and line a baking sheet with foil. Spray with olive oil spray and lay out zucchini chips. 

3. Lightly season (once the chips bake they will shrink and the seasons will be stronger). Lightly spray again with the olive oil spray and place in oven.

4. Bake 45 minutes, then rotate and bake again 30-40 minutes (or until crispy).

5. Eat immediately or within a couple hours to avoid sogginess.

Crispy Asparagus

Again, I wanted to try a recipe using asparagus that would be edible. THIS WAS SO GOOD! I could barely tell it was asparagus, and it was crunchy to perfection! I dipped mine in ranch..next time I may add powdered ranch to the crumbs! MMmMM! Definitely a keeper for this veggie! I found it here. I kind of played the recipe by ear, so the pictures don't match the exact amount of ingredients.

Crispy Asparagus

Ingredients:

* 1 bunch of asparagus 

* 2 egg whites

* 1/4 cup flour

* 1 cup seasoned panko crumbs

* 1/4 cup parmesan cheese

* salt and pepper to taste

Directions:

1. Preheat oven to 425.

2. Snap off hard ends of asparagus. I cut mine in half to make more.

3. Put egg whites in one bowl, and mix flour, crumbs and cheese then put in other bowl.

4. Dip asparagus in egg whites, then roll in crumbs.

5. Place on wire rack (I just used my even baking sheet).

6. I poured the extra crumbs over the asparagus to make mine extra crispy.

7. Bake 15-20 minutes, or until crispy to your liking.

8. Serve with dipping sauce, if desired.

No-Bake Energy Balls

I found this recipe on Pinterest. Here is where you can find it. I didn't have any flax, so I just completely left it out. WARNING: this recipe can get messy..but it is VERY tasty and filling!

No-Bake Energy Balls

Ingredients:

* 1 cup (dry) oatmeal (old-fashioned oats)

* 1 cup unsweetened coconut flakes

* 1/2 cup mini semi-sweet chocolate chips

* 1/2 cup peanut butter (I used half crunchy and half whipped)

* 1/2 cup ground flaxseed (optional)
*1/4 cup chia seeds (optional)

* 1/3 cup honey

* 1 tsp. vanilla

Directions:

1. Stir all ingredients together in a medium bowl until thoroughly mixed.

2. Let chill in the fridge for 30 minutes.

3. Once chilled, roll into balls (whatever size you like).

4. Store in an airtight container and keep up to 1 week in the fridge.

Can make 20-25 balls

Breakdown (1/20 3WWPP):
105.3 cal
5.1 fat
13.3 carb
.9 fiber
8.3 sugar
2.2 protein 

HG Nutty Caramel-Coated Sticky Buns

I found this recipe in one of Hungry Girl's newsletters and just HAD to try it. I am SOOooooo glad I did. IT IS AMAZING! I pinned it on Pinterest, so here is the link. The original recipe says to split the dough into 8 muffin tins, but I split it up into 12, making slightly smaller portions, and each bun about 3-3.5 points each.

HG Nutty Caramel-Coated Sticky Buns

Ingredients:

Filling:

*1/4 cup brown sugar (not packed)

* 1 Tbsp. Light Whipped Butter

* 1 1/2 tsp. Cinnamon

* 1/8 tsp. Salt

Buns:

* 1 pkg. Reduced Fat Crescent Rolls or Seamless Creations

Topping:

* 3 Tbsp. fat free or light caramel dip

* 2 Tbsp. Light Whipped Butter
* 2 Tbsp. Sugar-Free pancake syrup

* 1 Tbsp. brown sugar (not packed)

* 3 Tbsp. chopped pecans

Directions:

1. Preheat oven to 350 and spray a 12-tin muffin pan with nonstick spray. Set aside.

2. To make filling, combine 1/4c. brown sugar with 1T. butter in microwave safe bowl. Microwave 10 seconds (or until butter is mostly melted). Mix in 1 1/2t. cinnamon and 1/8t. salt. Set aside.

3. Lay dough on dry service and create a rectangle that is even all the way around and through. Evenly spread filling on dough, leaving about an inch around the edge. 

4. Tightly roll up from bottom and seal edge. 

5. Cut into 12 equal pieces and place spiral-side up in muffin tin. Set aside.

6. In a microwave safe bowl add all topping ingredients EXCEPT pecans. Microwave about 30 seconds until butter almost all the way melted. Mix well, then add pecans. 

7. Even distribute topping over each bun.

7. Bake in oven until golden brown, about 12-15 minutes.

8. Let cool slightly, remove buns from pan and serve warm. MMMMMM!!!

Breakdown (per bun):

169 cal

7.5g fat

323mg sodium

23.5 carbs

.5g fiber

10.5g sugar

2g protein

5WWPP

Easy Cinnamon Roll Waffles

So I found this recipe on Pinterest a while ago, thought I pinned it, but when it was time to make it I couldn't find it! Sooooooo..I winged it..and landed a home run! These things are super easy, fast and yummy. Brian and Emily really liked them. Brian gave them 4.5 stars out of 5. I tried them again with Reduced Fat and they worked just great too!

Easy Cinnamon Roll Waffles

Ingredients:

* 1 can of Pillsbury cinnamon rolls

Directions:

1. Spray iron with nonstick spray then preheat waffle iron to medium-high.

2. Place each cinnamon roll cinnamon side up.

3. Let cook about 5 minutes or until browned.

4. Remove from waffle iron.

5. Ice the waffles and enjoy!