Spinach Artichoke White Bean Dip

1 tsp olive oil
1 medium onion finely diced
3 garlic cloves minced
1 jar 14oz artichoke  hearts in water drained and chopped
5 oz  baby spinach chopped
1 can 15 oz of white beans drained and rinsed
1 Lemmon juiced
1/2 cup water
2-3 tbsp nutritional  yeast
1 tsp of  dried herbs of your choice (thyme,.basil,or oregano) or 2tsp of fresh minced
salt and pepper to taste
1/2 tsp of red pepper flakes
Topping : 2 tsp of olive oil.  1/4 cup of seasoned bread crumbs

Mix topping ingredients and set aside.
Sauté onions in the 1 tsp of olive oil for 5 mins or until translucent . Add garlic and cook for 1 minute more, then add the spinach and the artichoke and cook until spinach wilts.
In a food processor add white beans, water, Lemmon juice, spices. Process until creamy, scraping down the sides as needed. Place mixture in with spinach mixture and combine,
Preheat oven to 375
Place mixture in a small baking dish and layer bread crumbs over top
Cover with foil and bake for 10 minutes, remove foil and bake 10 more minutes ,
Let cool a few mins before serving

Points. 1/2 cup 1 smart point blue and purple  4sp on green

Hash Waffles

85 Grams of frozen shredded hash browns thawed
1 egg
1/4 cup of fat free mozzarella
1 tsp of baking powder
salt and pepper

Mix all ingredients in a bowl. Place half of mixture in mini Dash waffle maker and cook until done. Recipe make 2 waffles
2 sp on Blue
0 sp on purple
4 sp on green

Cranberry Apple Butter

1  12 oz bag of fresh cranberries
6 apples sliced  leave on skin
1 cup of Splenda
1 tsp cinnamon


Place cranberries in the slow cooker and add sliced apples and Splenda . Cook on high for 5 hours , Use an immersion blender and blend until all blended, Add cinnamon and continue to cook on high for 2 more hours , Cool and place in refrigerator ,
Zero points unless you eat 1/3 of it .


Recipe

Courtesy of Jane Shaw from MaryLou's Tuesday class

Stuffed Zucchinni Boats

Zucchini Boats Recipe   Serve 3 with 2 halves each.
3 zucchini halved and the flesh scooped  out (save a bit inside )
1/2 cup of diced onion
1/2 cup bell pepper diced
1 tbsp parmesan cheese
1/4 cup panko bread crumbs( SAVE 1/2  TBSP FOR TOPPING)
1/3 tbsp more parmesan cheese for topping
Place your 6 halves of zucchini in a large pot of boiling water for about 5 mins, then take out and drain. While they are boiling place onion and pepper in a frying pan with nonstick spray and saute for approx 5 mins or until softened, add the pulp of zucchini and cook until done approx 5 mins or so. Add salt, pepper,1/4 cup of panko bread crumbs, 1 tbsp of parm cheese and mix to combine. Place zucchini halves in a baking pan and split filling between halves. Sprinkle the 1/3 tbsp of parm cheese and a
1/2 tbsp more panko for topping. Bake @ 350 degrees for approx 15 -20 mins.  2 half boats are 1 smart point.

Eggroll in a Bowl

Egg-roll in a Bowl Recipe for Elly Houser
1 lb 99% lean ground turkey
1 lb bag of coleslaw mix
1/2 cup diced onion
2 tbsp coconut aminos
1tsp avocado oil
1 tsp sesame oil
garlic to taste
1 tbsp ginger root or paste
Add 1 tsp of avocado oil to a large frypan and brown meat. Once the meat is browned add onion and bag of coleslaw mix and cook for approx 4-5 mins. Once the cabbage is broken down add your garlic, ginger and coconut aminos and sesame oil.  Enjoy! Makes 4 servings at 1 sp each or you can eat the whole pan for 4 sp You can add an egg or egg white to amp up the protein ! So good !

South West Hash Waffles

South West Hash Waffles
89 grams of shredded frozen shredded hash browns (thawed) 2sp
1 egg zero points
1 tablespoon cornmeal   1 sp
sauteed onions and peppers I used 2 tbsp zero sp
1 tbsp black beans zero
1 tbsp corn kernels zero
1 jones chicken sausage chopped for zero
14 grams of Velveeta shreds 1sp
Mix everything in a bowl. Heat your dash mini waffle
spray with non-stick spray and add 1/3 mixture and cook until golden and crispy. I did get 3 waffles ( 4 points for all of them.) I just eat 1 for 1 smart point,
I top mine with an egg and avocado, salsa and non-fat greek yogurt for 3sp for the plate of food.

Carrot Cake Pancake Bites with Homemade Carrot Cake Jam

Let's Start with the Jam
1 can of crushed Pineapple in its own juiced drained well
1/4 cup of Surkin Gold Brown sugar replacement
1 cup of shredded carrots
1 apple diced
1 tbsp water
1 box of golden raisins ( 5 points)
1 tsp of cake batter extract
Add the first 5 ingredients and simmer for about 50 mins or until the apple is blended. Add the next 2 and cook for an additional few mins.
Place in a container and cool down.
Pancake Bites
1/3 cup of Kodiak Power Buttermilk cakes mix
1/3 cup of water or unsweetened almond milk
1 egg
2 tbsp of shredded carrots that I microwaved for 2 mins
1 tsp of cake batter extract
1/2 tsp cinnamon
Mix all ingredients well in a bowl.
line a mini muffin pan with liners and spray with nonstick spray
place 1 tbsp of the mix in each one. ( I usually get 12) and then top with a tsp of your jam.
Bake @ 350 degrees for 12=13 mins, check with a toothpick
All 12 mini muffins are 4 smart points and I dip in 2 tbsp of sugar-free pancake syrup for zero.