Skinny Cheeseburger Dip

Ingredients • 1/2 lb. 95% lean ground beef • 1/2 cup evaporated skim milk • 1 cup Rotel tomatoes (or diced tomatoes with chiles) • 2 cups reduced fat cheddar cheese • 1/2-1 tbsp yellow mustard • Salt and pepper to taste • Optional: up to 1 tbsp Frank’s hot sauce • 1/2 cup sliced green onions

Instructions 1. In a skillet, brown the beef and drain off any excess fat. 2. Add it to a sauce pan with the tomatoes and evaporated milk. Bring to a simmer. 3. Stir in the cheese, mustard, salt, pepper, and hot sauce if you are using it. Stir constantly until melted. 4. Stir in the scallions and serve with baked chips. 5. If your dip looks too thin, mix 1 tbsp cornstarch with equal parts cold water. Bring the dip to a boil and stir in the mixture. Remove all heat and let thicken Points: 3 weight watchers pointsplus Servings: 10 servings Serving Size: 1/4 cup

Cauliflower Crust Hawaiian Pizza

Yield: One 9 to 12-inch pizza (feeds 2 to 3 people) Prep Time: 25 min Cook Time: 18 min Ingredients: CRUST: 1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower) 1 large egg 1 cup finely shredded mozzarella cheese (or try another kind!) 1 teaspoon dried oregano 1/2 teaspoon dried minced garlic (or fresh garlic) 1/2 teaspoon onion salt TOPPINGS: 1/2 cup tomato-basil marinara sauce (or pizza sauce) 1/2 cup finely shredded mozzarella cheese 3 slices Canadian bacon, cut into strips 1/2 cup pineapple tidbits

Directions: 1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool. 2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil. 3. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately. Tips: *Other topping ideas: Marinara or pizza sauce with your favorite toppings Pesto with thin sliced tomato and fresh mozzarella Alfredo with sausage, mushrooms, Provolone & Asiago cheese Barbecue sauce with shredded chicken, green onions and smoked gouda *This pizza is best served on a plate with a fork

Mushroom Crisp

Serves: 6 Cooking Time: 30 min What You'll Need: • 1/4 cup (1/2 stick) butter • 5 cups (3/4 pound) sliced mushrooms • 2 1/2 cups croutons, divided • 1 cup heavy cream • 1 1/2 tablespoon prepared steak sauce • 1/4 teaspoon salt • 1/4 teaspoon garlic powder

What To Do: 1. Preheat the oven to 400 degree F. 2. In a medium-sized skillet, melt the butter then add the mushrooms and sauté until golden, about 5 minutes. 3. Place 2 cups croutons in a large bowl and mix in the sautéed mushrooms. Place in a 8-inch square baking dish, and top with the remaining 1/2 cup croutons. 4. In a small bowl, combine the remaining ingredients and mix until blended. 5. Pour mixture evenly over the entire casserole and bake for 20 to 25 minutes or until the top is golden brown. Mr Food

Slow Cooker Mongolian Beef

INGREDIENTS: 1 pound flank steak, cut into bite-size pieces 1/4 cup cornstarch 2 teaspoons olive oil 1 onion, thinly sliced 1 tablespoon minced garlic 3 large green onions, sliced diagonally into 1/2 inch pieces 1/2 cup soy sauce 1/2 cup water 1/2 cup brown sugar 1/2 teaspoon minced fresh ginger root 1/2 cup hoisin sauce

DIRECTIONS: 1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes. 2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

Mini Muffin Spinach & Artichoke Bites

Ingredients • 1 10-ounce box frozen spinach, thawed • 4 ounces cream cheese • 2 14-ounce cans artichokes, drained and chopped • • 1 1/2 cups biscuit mix • 1 cup milk • Nonstick spray • 1 cup Parmigiano-Reggiano cheese, grated Yields: 24 each

Preparation Preheat oven 350ºF. Put cream cheese into the freezer for about 5 minutes to chill before chopping into a small dice. Wring out the thawed spinach in a dishtowel to remove excess liquid. Place spinach into a large mixing bowl along with the artichokes, Parmigiano, biscuit mix and milk. Combine all the ingredients then fold in the chopped chilled cream cheese. Spray the mini muffin tin with nonstick spray then divide the spinach-artichoke mixture equally in the muffin cups. Bake for 12-15 minutes till puffed and golden in color Rachael Ray

Grape Salad

Prep time: 45 Min Ingredients WASH AND PAT DRY: 2 lb. green grapes 2 lb. red grapes BEAT UNTIL SMOOTH: 1 c sour cream 8 oz. cream cheese 1/4 c sugar 1 tsp. vanilla JUST BEFORE SERVING, TOP WITH: 1/2 c brown sugar 1 c toasted pecans (chopped)

Directions 1. Spread the grapes in a large flat bowl (9x13. 2. Spread the sour cream/cream cheese mixture over the grapes. Spread all the way to the sides. 3. Top with the pecans and brown sugar before serving. Enjoy! For a lower calorie/fat version use low fat cream cheese and sour cream - same great taste

White Pizza Dip

serves about 6-8 1 pint grape tomatoes, tomatoes cut in half 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 (12 ounces) blocks cream cheese, softened 8 ounces mozzarella cheese, freshly grated 8 ounces provolone cheese, freshly grated 1/4 cup finely grated parmesan cheese + more for garnish 4 garlic cloves, minced or pressed 1/4 cup freshly chopped basil leaves 2 tablespoons freshly chopped thyme leaves 1/2 tablespoon freshly chopped oregano leaves crackers, bread or chips for serving

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside. While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish (mine was 6 x 4 round). Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chip or toasted bread.