Spiced Popcorn

Description:
"Love the cruncy munch of popcorn? It's more than a tasty treat; it
also provides the body with insoluble fiber, which protects agains
some cancers."

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon salt
1 dash ground red pepper
1 dash ground cinnamon
6 cups popped popcorn
nonstick cooking spray

In a small bowl, stir together cumin, chili powder, salt, red pepper, and cinnamon.

Spread popped popcorn in an even layer in a shallow baking pan. Lightly coat popcorn with cooking spray. Sprinkle the cumin mixture evenly over popcorn; toss to coat.

I got this recipe from the WW site. These taste really great...even DH likes them and he doesn't care for cauliflower! I think I use a little more spice than it calls for.


Cauliflower Poppers

POINTS® value | 0
Servings | 8
Preparation Time | 10 min
Cooking Time | 10 min
Level of Difficulty | Easy

snacks | The spicy taste of these tempting morsels can be addictive. Not to worry, though. They are light enough to be eaten with abandon.


Ingredients

1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt
1/2 tsp black pepper
1 serving cooking spray (5 one-second sprays per serving)

Instructions

1. Preheat oven to 400°F. Cut cauliflower florets into grape-sized pieces. (There should be about 4 cups.) Place cauliflower in a medium bowl; add cumin, chili powder, salt and pepper and toss well to coat.

2. Coat baking sheet with cooking spray. Spread cauliflower on sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

i got this off the net.

CORN NUTS

use one can of yellow hominy. drain and rinse. spray a non-stick cookie sheet with pam and sprinkle tony cachere's cajun seasoning over hominy. bake for 1 hour at 350*. stir the hominy every 15 minutes.

Cottage Cheese Stuffed Celery

I'm trying to incorporate more celery since it's one of those foods that burns more calories to digest it than it has in it originally! But, it's pretty boring alone, so I'm hoping that this will help.

1/2 cup FF cottage cheese (I think Dean's is the best)
1 scallion, chopped
1/8 teaspoon prepared horseradish
1/8 teaspoon Worcestershire sauce
Pinch of garlic powder
4 ribse clerely, cut into 3" pieces
Paprika for garnish

In a small bowl, combine the cottage chees, scallion, horseradish, Worcestershire sauce, and garlic; mix thoroughly (I think I'm going to use my food processor to make the cottage cheese smooth). Spon into the celery pieces and sprinkle with paprika.

Recipe doesn't make a lot of guac -- I'd recommend doubling it. Also, be sure you like lime, because you can definitely taste it in this.

Lime Guacamole

Serving Size : 4
Categories : Dips/Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ripe avocado -- peeled, seeded and coarsely mashed
1/4 cup fat-free sour cream
2 tablespoons fresh lime juice
1 teaspoon dijon mustard
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

Combine all ingredients in a medium bowl. Cover and chill until ready to serve.

Spinach Avocado Dip

Serving Size : 8
Categories : Dips/Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen chopped spinach -- thawed, drained and squeezed dry
1 cup ripe avocado -- diced
1/2 cup fat-free sour cream
1/4 cup chopped onion
1 tablespoon chopped seeded jalapenos
1 large garlic clove
1 tablespoon lime juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
dash hot sauce

Place all ingredients in a food processor; process until smooth, scraping sides of bowl once, if necessary. Cover and chill until ready to serve.

i got this off the net tonight.

Poor Man's Butter: CORE

--------------------------------------------------------------------------------

I'd use this before I'd use FF mayo! DD loves it and uses it often on her sandwiches~

2 ripe tomatoes, finely diced
2 medium avocadoes, chopped
3 TBS. lime juice or vinegar
1 TBS. olive oil
Salt, to taste

Optional:
Roasted garlic clove, finely chopped
Parsley

Mash together. Wait an hour before using.

Posted on the Taste of Randolph Street Web site. Recipe from Chef Jill Barron of de Cero.

Serves 4

4 avocados
2 cloves garlic -- minced fine
1/2 small red onion -- minced
2 tomatoes -- minced
4 jalapeno chile peppers -- seeded and minced
2 tablespoons cilantro -- finely chopped
Juice of 2 limes
2 tablespoons olive oil
salt and pepper -- to taste

Pit, peel & mash avocados

Add all other ingredients & mix well

Add salt & pepper to taste

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 423 Calories; 38g Fat (73.9% calories from fat); 5g Protein; 25g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 7 1/2 Fat.

This was a post from my Niece who is also doing Core.

I have a cheese cracker recipe that is all CORE. I found it when I was doing the Suzanne Somers Somersize diet for about five minutes! I made them this weekend and they were pretty darn good!!

Take a sheet of wax paper big enough to sit at the bottom of your microwave and spray it with Pam. Put about a tablespoon of FF cheese of any kind in different spots on the wax paper. Place in microwave and cook for about a minute 40 to a minute 50 seconds until the cheese is melted and starting to get brown. Don't let it get too brown or it will smell really bad! When it's done, let it sit for a minute or two and then you will have cheese crackers that are crunchy and are a fabulous vehicle for eating salsa or any kind of CORE dip. You can make them and keep them in a tupperware container in your fridge for about a week or so! I was so excited to actually be eating something crunchy - it was a great snack!!!

This is from Barbos Diet Kitchen. I haven't tried it yet but I thought it would be good for those of us always going to parties and wishing there were appetizers that we could eat. I'm going to try the couscous approach since I've used it with my meatloaf and it works VERY well. Enjoy!

*Stuffed Mushrooms Core

Portabella Mushrooms or 24 small white. Stems chopped, inside cleaned
and ready for stuffing. I vote for the larger portabella's (barbo)

2 teaspoons extra virgin olive oil
1/2-3/4 pound ground turkey
1/2 cup couscous
3/4 cup beef broth
1 cup spinach, chopped fine
1 clove garlic, chopped
2 teaspoons each of caraway seed,oregano, basil, black pepper and parsley,
or herbs of choice
1 teaspoon salt
black pepper to taste
shredded ff cheddar or mozzarella, to taste

-Heat olive oil in skillet
-add garlic and sautee for 2 minutes
-add ground turkey, breaking into very small pieces
-add spices and chopped mushroom stems and continue sauteeing until turkey is cooked
-in bowl, combine meat mixture, spinach, and couscous (you may want to adjust amount of couscous according to preference)
-add beef broth until you reach a desirable consistency
-stuff mushrooms
-bake at 350 degrees for 15 minutes
-top with cheese and return to oven until cheese is melted.

*This recipe is from WW Recipe Board and is by someone called 444
I suggested the portabellas, as I would find stuffing 24 small mushrooms
tedious, and I would want a larger one on my plate. Some portabellas are
medium size. This is what I would use. Also she used oatmeal, but was
thinking of putting in brown rice or couscous as a filler. So take your
choice. I think this is a very good recipe and I'm going to try it.
barbo

now that i'm "frying" in a bit of olive oil, i'm going to make this dip again and use it for shrimp.

PINA COLADA DIP made the core way!!!

1--(16 oz) container ff sour cream
1 (4 oz) pkg instant vanilla pudding mix
1/2 cup granular splenda (optional--i don't want the sc taste to takeover so i use it)
1/2 cup crushed pineapple drained
1 teaspoon rum extract
1 teaspoon coconut extract
1 cup ff cool whip thawed

in medium bowl, blend sour cream, pudding mix, and splenda. stir in pineapple and extracts. fold in cool whip. cover and refrigerate at least 2 hours.

serve as dip for fruit or "fried" shrimp. also could be used with angel food cake but you'd need to count points for cake.

CORE KETTLE CORN

1 teaspoon canola oil
1 teaspoon splenda
1/4 cup popcorn

mix oil, splenda and popcorn together in a microwaveable corn popper. stir to coat popcorn. microwave till done.

from dottis.

Tuna Stuffed Jalapenos

1 can tuna
chopped green onion, (to taste)
salt
pepper
FF mayonnaise
whole jalapeno peppers
FF cheddar cheese shredded

Mix one can of tuna with a little chopped green onion, (to taste)add salt and pepper. Mix well with a little mayonnaise and set aside.

Cut peppers in half and remove seeds and stems. (wear rubber gloves) wash them and dry them real well. Stuff the peppers with tuna mixture and sprinkle with pepper and top with a little cheese and set in fridge until ready to serve. They will taste better if made at least 4 or 5 hours before serving.

Roasted Chickpeas

Core Recipe
Servings | 4
Preparation Time | 5 min
Cooking Time | 50 min
Level of Difficulty | Easy

Ingredients
2 cup cooked garbanzo beans, drained and rinsed if canned
1/4 tsp garlic powder
1/8 tsp red pepper flakes

Instructions
1. Preheat oven to 350ºF. Lightly coat a rimmed baking sheet with olive oil cooking spray.
2. Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat.
3. Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and crunchy, about 45 to 50 minutes. Cool before serving.

A sweet variation:
2 tbsp Splenda
1 tsp pumkin pie spice
1 tsp cinnnamon

Prepare as directed.

A spicy/sweet variation:
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/4 teaspn cayenne pepper (or more if you like)

I know this is posted above, but I found this slightly different recipe and some variations on WW site. I love these!

Basic Recipe for Roasted Chickpeas | Serves 4

A low-fat snack alternative to cocktail nuts, these spicy beans also taste great tossed into salads.
Preparation Time | 5 min
Cooking Time | 50 min
Level of Difficulty | Easy

1 spray olive oil cooking spray
2 cups canned chickpeas, drained and rinsed
1/4 tsp garlic powder
1/8 tsp red pepper flakes

1. Preheat oven to 350ºF. Lightly coat a rimmed baking sheet with cooking spray.
2. Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat.
3. Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and slightly crunchy, about 45 to 50 minutes. (The chickpeas will still be somewhat soft. Cook longer for desired texture.) Cool before serving.


Chickpea Spice Variations

Follow the directions for Roasted Chickpeas, but use other flavorings.

Chili Chickpeas - sprinkle them with chili powder, fresh ground cumin and a little salt.

Curry Chickpeas - sprinkle with your favorite curry mix and salt.

Buffalo Chickpeas - Mix Tabasco sauce or similar pepper sauce with some lemon juice (about equal proportions). You need the citric acid from the lemon juice because you want a tart flavor to the final product. The vinegar in the Tabasco will evaporate during the roasting process.

Teriyaki - cover with soy sauce, a little Splenda, lots of garlic, and lots of fresh back pepper and roast as directed.

Cajun - Season with your favorite Cajun spice mix and roast as directed

Taco Chickpeas - Roll them in homemade taco seasoning and then roast as directed:
1 tbsp. chili powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. dry oregano
1/2 tsp. salt