Shrimp and Crab Dip

Do you ever come across a recipe and think “that looks so incredibly amazing I want to eat it all right now” and then you start reading the ingredients and kind of cringe at the mental calorie count?

For instance, when you see a recipe by a certain Southern baroness of butter, do you automatically cast it aside?

I often do – but recently, I found one I knew I could makeover into a tasty and lightened up dish!

Y’all may have caught on to the fact that I LOVE appetizers and finger foods. I’m talking I get excited when I throw a party and have leftovers because I can make meals of fingers foods the next day or two.

So last weekend during the golf tournament, it was time for a little shindig to kick off the festivities. I had come across this recipe and figured it was time to give it a try. I made a few adjustments – mainly reducing the fat content, but also adding a little flavor. I don’t like to toot my own horn or anything, but um, beep beep – cause this dip was delicious. I’m honestly wishing I had some in front of me right now.

The best part about dips is that they don’t require assembly after they cook, and this one is great for cookouts or fancier meals – so I’m sure it would go perfectly with whatever meal you have planned for Father’s Day! I served it with some blue corn tortilla chips and original flavor Pretzel Crisps, and it disappeared rather quickly.

Shrimp and Crab Dip (Serves 10 / 3 pts. per serving + chips/crackers/pretzels)

Original recipe “Shore is Good Seafood Dip” found here.

Ingredients

2 Tbsp. reduced-calorie margarine

1 green bell pepper, chopped

1 small yellow onion, chopped

2 medium ribs celery, chopped

1 6 oz. can lump crab meat

1 6 oz. can shrimp, roughly chopped

1/2 can of condensed Cream of Shrimp soup (use bottom half and discard top half)

1 cup fat-free mayonnaise

6 oz. reduced-fat Parmesan cheese

1/2 tsp. white pepper

1/2 tsp. Tabasco sauce

Preheat oven to 350.

In a large skillet, melt margarine over medium heat. Sauté bell pepper, onion and celery 5-7 minutes until softened.

In a large bowl, mix together crab, shrimp, mayonnaise, Parmesan, pepper and Tabasco. Add sautéed vegetables and stir until ingredients are blended well.

Step by Step

Pour mixture into a medium-large baking dish and bake for 30 minutes.

Baked Dip

Serve with crackers, chips, pretzels, vegetables, etc.

Seriously give this one a try at your next party – even if you’re the only guest!

ShrimpandCrabDip

Have a great weekend y’all, and happy Father’s Day to my “Duddy” and all of the other Daddies and Daddies-to-be out there!

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Wasabi Shrimp Bites

I don’t know about y’all, but I’m starting to feel the pressure!

I absolutely love this time of year but it can really be stressful – I just feel like there isn’t enough time to get everything done. Figuring out schedules, bringing food to parties, organizing lists, planning parties, baking, getting gifts ordered, wrapping gifts…oh, and trying not to gain 10 pounds if you can help it!

Well, I can’t take care of your Aunt Mildred’s gift or tell you what to do with that door prize you won at the office, but I can at least arm you with a delicious dish to take to your parties that you can snack on without any guilt! (Okay, well, maybe a little guilt since you might show up the store-bought deli tray and the shady looking jello mold…)

I actually found these on the Weight Watchers website over a year ago and they are now a family favorite. I’ve modified them slightly to make them even easier to prepare, but they are seriously delicious and easy to make – and nobody can even tell they are “diet-friendly.”

Wasabi Shrimp Bites (Makes 24 pieces / 2 pieces = 1 WW point)

Ingredients

24 small-medium cooked shrimp (1/2 pound should work)

1 cucumber

1 avocado

1/4 cup fat-free mayonnaise

1 tsp. Wasabi paste

1 tsp. soy sauce

Begin by mixing together your mayonnaise, soy sauce and wasabi paste. Adjust according to taste – I usually add a little more wasabi for more of a kick. Refrigerate until ready to use.

Soy

Rinse shrimp and remove tails.

Slice your cucumber into 24 slices and cut avocado into 24 small pieces.

CucumberAvocado

To assemble, spread about 1/2 tsp. wasabi-mayo mixture on each cucumber slice. Add a piece of avocado and top with 1 shrimp.

Top

Refrigerate until ready to serve, and then dig in…

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Hope you all have a great weekend!

Cranberry Brie Tartlets

So if I had a magic lamp and a blue genie with the voice of Robin Williams popped out, it might be incredibly difficult to come up with just 3 wishes. And you know the rules people – you can’t wish for more wishes!

Can you tell Aladdin was on last night?

Anyways, I think last week if I could have been granted any wish – it would probably have been to make the saying that “Holiday calories don’t count” true. I mean, two Thanksgivings in one day. Wine. Leftovers. And you know, pie. And leftover pie.

Oh, and it was my Mom’s birthday on Sunday – so the husband and I had my parents over for a special birthday dinner. Which of course involved more food. And dessert.

And now, we are about to enter December – which means endless holiday parties filled with delicious (and likely calorie-laden) foods. Lucky for you, I have a super easy and delicious recipe that will be a huge hit at your parties. The best part (other than it includes my favorite – Brie) is that it’s guilt free!

Cranberry Brie Tartlets (Makes 15 pieces/1 WW pt. per piece)

1 package mini fillo shells (15 shells per box)

1/4 cup whole berry cranberry sauce

1 tsp. orange zest

2 3/4 oz. light Brie

Mix together cranberry sauce and orange zest. Refrigerate for at least 30 minutes to allow flavors to blend.

Preheat oven to 350. Place shells to baking sheet and bake for 5 minutes.

While shells are baking, remove rind from brie and divide into 15 pieces.

Reduce heat to 300 and add one piece of brie to each shell. Top with a dollop of cranberry mixture and return to oven for 6-7 minutes until cheese has melted.

Beware…these disappear very quickly!

Buffalo Chicken Potato Skins

I have a serious issue.

I mean beyond my fear of balloons (also known as “globophobia” – which means I am not alone!). And okay, I’m also overlooking the rage incited within me when somebody confuses the words “flavor” and “scent.” Yeah, let that one marinate for a minute..it’s maddening!

The issue I’m talking about is my love for all things buffalo-flavored.

You’d think I would have fun out of buffalo inspired recipes by now. You, my dear friend, would be wrong.

I also have an obsession with potato skins. I love potatoes in pretty much every form – but roasted until crispy and topped with cheese and bacon? Right, no words needed.

Clearly, not exactly the healthiest of choices – but in my defense, I usually order this “appetizer” as a main meal. I’ll be debating my selection and the husband will look up from his menu and be like “You’re ordering potato skins aren’t you?” Yes, over that delicious famous local burger or yummy spicy hot wings. Over hot wings people – that speaks volumes, does it not?

Well, I have finally found a way to combine my two loves – and the best part is that this recipe is healthy for either a main meal or a snack! It’s the perfect thing to enjoy while watching college football this weekend – or to snack on next week when you’re burnt out on turkey!

Buffalo Chicken Potato Skins (2 WW pts. per skin with 1/2 Tbsp. Ranch dressing)

6 small russet potatoes

8 oz. raw chicken breast

1/4 cup chopped celery

1/3 cup Frank’s Red Hot sauce

6 Tbsp. reduced-fat blue cheese crumbles

1/2 cup shredded fat-free mozzarella

1 Tbsp. Hidden Valley Ranch Mix

6 Tbsp. fat-free Ranch dressing

Salt and pepper

Olive oil spray

Preheat your oven to 450.

Slice all of your potatoes in half. This will give you 12 halves. See? Math is fun!

Now scoop out the insides of your potatoes, leaving about 1/4 inch border to hold your filling and well, allow you to taste the potato. I used a melon baller to scoop since the potatoes are still raw.

Spray both sides of your potatoes with olive oil. Sprinkle both sides with salt and pepper. I sprinkled a little Ranch seasoning on the inside to give it a little extra boost of flavor – yum! Place skins on a lightly greased baking sheet and bake for 15-20 minutes until the potato flesh is tender and the skins are slightly crispy.

While the potatoes are cooking, bring a pot of water to a boil and add your chicken. When chicken is cooked (8-10 minutes is good) let chicken cool slightly and shred with 2 forks. Add about 2-3 Tbsp. hot sauce and mix well.

When your potato skins are cooked, remove from the oven and begin to assemble!

Add your shredded chicken and celery. Then add about 1/2 Tbsp. each of blue cheese crumbles and shredded mozzarella.

Return to oven for 5-7 minutes until cheese has melted.

Remove and drizzle remaining 2-3 Tbsp. hot sauce on potato skins. I also sprinkled with some dried chives due to lack of green onion, but that’s up to you!

Serve with some fat-free Ranch dressing for dipping and devour!

Try them while you’re rooting on your team this weekend…you won’t regret it!