Weight Watcher Deviled Eggs Recipe

8 eggs - cooked

8 ounces plain nonfat yogurt

1 Tablespoon sweet pickle relish - drained

1 tablespoon Dijon mustard - country style

1/8 teaspoon salt

1/8 Tablespoon white pepper

paprika

Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl. Discard remaining 8 yolk halves.

Finely chop 4 egg white halves, and add to the mashed yolks. Set aside remaining 12 egg white halves.

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well.

Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika.

Each serving is 1 filled egg half.

Per serving: 57 Calories (kcal); 3g Total Fat; (48% calories from fat); 5g Protein; 2g Carbohydrate; 125mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

WW Points: 1 pt.

Bean and cheese Quesadillas

1 Can 16 oz refried beans
1 cup Pace Picante Sauce
12 flour tortillas 8-inch
1 cup shredded monterey jack cheese 4 oz
2 green onions, sliced about 1/4 cup

Mix beans and picante sauce
Place 6 torillas on 2 baking sheets. Top each tortilla with about 1/3 cup bean mixture. Spread to within 1/2 inch of edge. Top with cheese and onions. Moisten edges of tortillas with water. Top with remaining tortillas. Press edges together.
Bake at 400 degrees for 10 minutes or until hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce. Makes 24 appetizers.

Tomato Avocado Spread

Tracie's Bread Dip

4 tomatoes
1 avacado
fresh basil
1 clove garlic
olive oil
shredded parmesan cheese
lemon juice
Bread-sliced and toasted

Dice tomatoes, garlic, avacado, and basil. Mix everything together. Drizzle olive oil and lemon juice (to keep from browning) Salt and pepper to taste, put spoonful on top of bread

Delicious Deviled Eggs

12 eggs
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon white vinegar
Salt and ground black pepper to taste

Directions:
1. Place eggs in a single layer in large (4-quart) saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.
2. Cut eggs in half lengthwise. Carefully remove yolks to large bowl. Finely chop yolks with pastry blender or mash with fork. Stir in mayonnaise, mustard and vinegar until well blended. Season to taste with salt and black pepper.
3. Place yolk mixture in Easy Accent® Decorator fitted with open star tip. Pipe mixture into whites. Fill Chillzanne® Rectangle Server with deviled eggs. Refrigerate at least 30 minutes to allow flavors to blend.

Yield: 24 appetizers

Nutrients per serving: (1 half egg): Calories 70, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 110 mg, Carbohydrate 1 g, Protein 3 g, Sodium 65 mg, Fiber 0 g

Cook’s Tips: Variations:

Curried Deviled Eggs: Stir in 3/4 teaspoon ground curry powder to egg yolk mixture; mix well. Proceed as recipe directs.

Southwest Deviled Eggs: Stir in 3/4 teaspoon ground cumin to egg yolk mixture; mix well. Proceed as recipe directs.

©The Pampered Chef, Ltd. 2008

Fruit dip

Blend together:

8oz cream cheese
1 can sweetened condensed milk
Orange or other extract to taste (opt).

Fold in 1 small carton cool whip. So simple, yet so divine!

Hot Artichoke Dip

2 jars (6.5 ounces each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained.
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 garlic clove, pressed

Directions:
1. Preheat oven to 375°F. Combine artichokes, spinach, sour cream and mayonnaise. Add Parmesan cheese and garlic; mix well and spoon into serving dish.

2. Bake 20-25 minutes or until heated through.

Served with sliced baguettes (can toast first) or with tortilla chips or even fresh vegetable dippers.

Yield: 3 Cups or 24 servings

Nutrients per serving: (2 tablespoons dip): Calories 70, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 2 g, Sodium 140 mg, Fiber less than 1 g ©The Pampered Chef, Ltd. 2008