Tag Archives: weight watchers dip

Deviled Egg Spread

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My sanity has been less than even-keeled this week.

Okay, that’s a lie. For the past 3 weeks. And okay, while we’re being honest – even-keeled went “bye-bye” a while ago.

As I have mentioned, we tackled our first “DIY” project this month: re-doing our half bath off the kitchen. You know, the bathroom all of our guests see. It is almost done – barring any more unforeseen issues. And we’re hosting a couple’s shower at our house in 8 days.

8 DAYS PEOPLE!

As in, I’ve been so busy with the reno – that I almost forgot I needed to like, plan a party. You know, invitations, food, beverages, decor. Oh, and we’re heading out of town in a few weeks and need to plan our itinerary. Oh, and we’re attending 3 weddings in the next 4 weeks.

Why did I just now discover that Wine Ice Cream exists? I still haven’t tried it…but I’d be surprised if I made it home without a pint (or 5) to add to my freezer. I need it in my life now – I’m lookin’ at you Chocolate Cabernet.

Needless to say (silly phrase, since I’m about to say what is needless to say) – I haven’t been whipping up masterpieces in the kitchen lately. However, I do have a recipe I forgot to blog about a while back to share with you. Who knew my absent-mindedness would save the day?

This is a great snack to serve for a small group – but beware if you have deviled egg lovers like my dad. This could disappear quite quickly!)

Deviled Egg Spread (Serves 4-6 / 7 total WW points for the spread + cracker of choice)

Ingredients

3 medium eggs

1 Tbsp. white vinegar

1 1/2 Tbsp. fat-free mayonnaise

1 Tbsp. yellow mustard

1/2 tsp. ground mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. curry powder

Paprika for topping

Place eggs in a medium pot and cover with water. Add 1 Tbsp. vinegar (helps seal the egg in case of a crack!). Bring water to a boil and allow to boil about 1 minute. Reduce heat to low, allowing the water to simmer 1-2 minutes. Remove pan from heat, cover and sit 10 minutes. Once the eggs have cooled, tap shell on a hard surface and peel the shell off the egg. Repeat, and then slice hard-boiled eggs in half.

Remove yolks and add to a mini food processor. Add 3 halves of the egg whites in with the yolks. Add mayonnaise, mustard, dry mustard, curry powder, salt and pepper. Pulse the processor a few times until the ingredients are blended well. Begin with half of the measurements above – and just add as texture and taste dictate. (Example – I usually start with 1 Tbsp. mayonnaise add if the mixture needs to be smoother).

Step by Step

Take the remaining halves of the egg whites and give them a coarse chop. Add to small bowl, then stir in the yolk mixture.

Refrigerate at least 30 minutes, sprinkle with Paprika and serve! I used the Everything Pretzel Crisps and found them to be the perfect pairing…

Deviled Egg Spread

Have a great weekend y’all!

Shrimp and Crab Dip

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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!

Hearts of Palm Dip

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This week is a very exciting week – because my friend Erin is getting married on Saturday!

So, I’d like to dedicate a special blog to my Punk for her wedding week!

Now, Erin and I go way back. Actually, our dads introduced us! It was move in day at Penn State in 2001 and I was a shy little freshman. So awkward introduction, special circumstances (roommates be crazy!) and social interaction (Captain Morgan in particular) broke the barrier of awkwardness, and we became “Punks” – which I honestly don’t even know the origin of other than me randomly calling her that one day in jest as we were crossing paths in the bathroom of Bigler Hall.

Through trips to St. Lucia, St. Martin, Destin, Memphis, Pittsburgh and lots of football and lake house weekends together, we have remained close friends and I am so thankful for that. She is one of the kindest, most genuine people that I know – and it doesn’t hurt that we have a ton in common, such as loving dirty martinis, all things artichoke-olives, Penn State football, the Pittsburgh Steelers (she’s the one who converted me!), glasses of wine, beaches, good books, and great conversations. I was honored to have her by my side on my wedding day and I am so excited to be able to do the same for her!

I am so happy for her and Jason and what they have to look forward to as Mr. & Mrs. and I know she is going to be an absolutely stunning bride on Saturday!

Well, last month we had Erin’s bachelorette weekend in Destin, Florida and I thought it would be fun to do a little shower portion and use the “50 Shades of Grey” trilogy as a theme because she loved the books. Don’t be scared – nothing too over-the-top, but I did have fun coming up with foods and decor for the shower! If you haven’t read the books – you probably won’t get some of the references, BUT I promise you it was all delicious and lasted us for two meals and some snacks!

Hearts of Palm Dip (aka “Twitchy Palms Dip” – serves 8-10)

FYI – I was not at my own grocery store so I couldn’t find a lot of the fat-free loot – but if you use reduced-fat Parmesan and fat-free mozzarella, mayo and sour cream, the total WW Points for this dip (minus and chips, crackers, etc.) is 16.

1 14.5 oz. jar hearts of palm, drained

1 cup shredded mozzarella cheese

1/2 cup Parmesan cheese, grated

1 cup chopped green onion

1/4 cup sour cream

3/4 cup mayonnaise

Salt and pepper to taste

In a medium bowl, add your mayonnaise, sour cream, mozzarella and Parmesan.

Chop up hearts of palm into bite-sized pieces. Add to bowl with green onion, salt and pepper.

Mix well and add to a medium baking dish. Bake at 350 for 20-25 minutes until lightly browned and bubbly.

Serve with crackers or pita chips!

I decorated the table with a sparkly piece of fabric and used some mini handcuffs to lay on the table and hang from the chandelier, along with a “Laters, Baby” sign and a silver masquerade mask.

Accompanying the “Twitchy Palms Dip” were  “BL-Teasers”, “Inner Goddess Sandwiches”,  “Bow Tied-Up Pasta Salad” (I just used bow tie pasta for my buffalo chicken pasta salad), “Mr. Mercurial Crabby Bites” and “We Aim to Cheese-y Olive Bread.” I also whipped up some semi-homemade ice cream sandwiches where I made cookies using ground up Twinings English Breakfast Tea (a favorite of the main character) and vanilla Haagen Daas ice cream.

To wash it all down, we had a delicious specialty cocktail that we sipped on while the bride-to-be opened her shower gifts!

I’ll be sure to share that on Friday so we can all toast to the bride and groom – cheers y’all!