Chile Cheese Roll

chili cheese roll


1 c shredded reduced fat cheddar cheese
1/2 c skim ricotta cheese
1 T finely chopped parsley
1 T chopped green chile
4 drops of Tabasco
1-1/2 t minced onion
1 clove garlic, minced
2 tbsp finely chopped pecans
20 reduced fat Triscuit or Wheat Thin crackers


Blend cheddar and ricotta cheese until just combined.
Stir in parsley, chiles, onion, garlic and hot pepper seasoning.
Shape into ball or log; wrap in waxed paper or plastic wrap and chill at least 2 hours.
To serve, roll in pecans; cut log into 1/4-inch slices.
Place slices on wafers.

Garlic Shrimp

garlic shrimp

Tasty appetizer with a really quick preparation and cooking time!


1 T. olive oil
2 cloves garlic, peeled and minced
1/2 pound peeled raw shrimp
Freshly chopped parsley and 1 lemon, cut into 4 wedges, to garnish


Preheat the oven to 400 degrees F.
Put the olive oil and garlic in a large, shallow ovenproof dish and heat in the oven for 2-3 minutes. You need to watch carefully so that the garlic does not start to brown.
Add the shrimp, and turn them in the hot oil until they are completely coated.
Return them to the oven and bake for a further 3 minutes until they are pink and cooked through.
Serve immediately, sprinkled with freshly chopped parsley. Serve accompanied by lemon wedges.

Chile Con Queso



4 ounces (120 g) reduced-fat processed cheese
1/3 cup (24 g) store-bought chunky salsa
1 16-ounce (480 g) can fat-free refried beans
1/4 cup (34 g) well-drained canned chopped green chilli’s (you can also substitute a can of rotel for this if it’s available to you)


Combine all ingredients and put in a microwave-safe dish. Cook for 2 minutes.
Continue to cook for another 4 minutes, stirring once, until cheese is melted and dip is warmed through.

Serve hot with fat-free or reduced-fat tortilla chips.

Broiled Tomatoes Parmesan

broiled parmesan tomatoes


2 medium ripe tomatoes
1 clove garlic, minced
2 teaspoons olive oil
1 tablespoon minced fresh basil
1/4 teaspoon freshly ground pepper
1/2 cup fresh soft bread crumbs
1 tablespoon freshly grated Parmesan cheese


Cut tomatoes in half crosswise. Gently squeeze out and discard the seeds. Place the tomatoes cut side up on a broiler pan prepared with non-stick pan spray.

Combine the garlic, oil, basil, and pepper in a small bowl. Brush evenly over the cut surfaces of the tomatoes. Broil 6 inches from the heat source until hot, about 5 minutes.

While the tomatoes are broiling, combine the crumbs and cheese in a small bowl; sprinkle evenly over the tops of the hot tomatoes.

Return to the broiler until the crumbs are browned, about 2 minutes. Serve immediately.

Bacon and Mushroom Bite-Size Quiche

bacon and mushroom quiche


8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie
5 eggs
1 2/3 cups sour cream


Heat oven to 375 degrees F.

On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.

Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.

Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.

Meanwhile, fry bacon slices until crisp, drain; crumble or chop.

Chop mushrooms, saute in butter until limp and liquid evaporates.

Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.

In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.

Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.

Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.

Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.



1 (15 oz.) can chickpeas, drained, reserve 1 tablespoon liquid
3-6 cloves garlic, minced
1 tablespoon sesame tahini
Juice of 1 lemon
2 teaspoons olive oil
Pinch of cayenne pepper


Combine all ingredients into a blender until smooth, using 1 tablespoon chickpea liquid if necessary to make a smooth spread.

Citrus Salsa

Citrus Salsa

4 Roma tomatoes, red, ripe
2 oranges, large, peeled, diced
1 Vidalia onion, large, chopped
2 jalapeno chile, large, seeded and minced
2 tablespoons lime juice, fresh
1/4 cup orange juice, fresh
3 SPLENDA® Packets
1 tablespoon cilantro, fresh, chopped
1 teaspoon salt


Bring some water to the boil in a small saucepan. Blanch tomatoes for 30 seconds, and then rinse with cold water. Peel and chop tomatoes. Then place all ingredients in a large bowl and stir until mixed thoroughly. Allow to stand at room temperature for one hour.

Mix and serve. Refrigerate any unused salsa.