This recipe sounds DELISH!!!

Rating: 5

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 10 servings

Serving Size: about an ounce (small handful)

Gather

Step by step

1. Preheat the oven to 350F.
2. Spread the nuts out on a cookie sheet.
3. Place in the oven for 10-12 minutes, till toasty.
4. While the nuts are in the oven, melt the butter in a large bowl.
5. Add the next four ingredients to the bowl and mix together.
6. When the nuts are ready, carefully remove them from the oven and add to the butter mixture.
7. Toss well to coat, then spread back out on the cookie sheet or a piece of waxed paper to cool.
8. Serve warm or cooled.

Nutrition

WW PP 5; Calories 170; Total Fat 16.0g; Saturated Fat 1.9g; Trans Fat 0.0g; Cholesterol 3mg; Sodium 102mg; Total Carbohydrates 5.2g;Dietary Fiber 2.8g; Sugars 1.6g; Protein 4.0g

Prep Time: 13 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 24 deviled egg halves

Serving Size: 2 halves (1 whole egg)

Gather

Step by step

1. Bring 4 cups of salted water to a boil, then add the asparagus and blanch for 30 seconds. Remove the asparagus and plunge into a bowl of ice water to stop the cooking process.
2. Drain well.
3. Cut off the tips, about an inch long, and then slice them lengthwise.
4. Save the tips for the garnish on top of the eggs.
5. Chop the remaining stems and place them into a food processor with the fat free mayo, greek yogurt, lemon juice and salt and pepper.
6. Puree until smooth.
7. Remove the shells from the hard boiled eggs and slice in half.
8. With a spoon remove the yolks and place them in a small bowl.
9. Set the empty white halves of the eggs on a platter and set in the refrigerator.
10. Mash the yolks with a for****il smooth.
11. Add the pureed asparagus mixture and mix until smooth.
12. Stir in the basil and chives (keep 1 tablespoon of the chives for garnish). Season with salt and pepper to taste.
13. Spoon the asparagus mixture into a pastry bag with a large tip.
14. Fill each egg half with the mixture. (You can use a spoon if you don’t want to bother with the pastry bag).
15. Top each egg with an asparagus spear tip and sprinkle on the remaining chopped chives.
16. Sprinkle with pepper and serve.

Nutrition

WW PP 3; Calories 107; Total Fat 6.7g; Saturated Fat 1.8g; Trans Fat 0.0g; Cholesterol 187mg; Sodium 195mg; Total Carbohydrates 4.1g; Dietary Fiber 1.2g; Sugars 1.8g; Protein 8.1g

http://shrinkingkitchen.com/go-green-deviled-eggs/

thanks to bariatriccookery.com

YULETIDE SNOWBALL BITES

Photo shows Yuletide Snowball Bites and Chocolate Truffles for Bariatrics (recipe on http://www.bariatriccookery.com/chocolate-truffles-bariatric s)

These are delicious bite-sized treats made from dried fruit, nuts, seeds and spices that are so much more healthy than the offerings in a chocolate box!  They also look wonderfully colourful with their grated carrot addition. I like to roll in chopped nuts for serving but you can also use grated or desiccated coconut, chocolate or coffee-flavoured drink powder or yet more seeds.

I used fresh grated coconut in mine but desiccated coconut works just as well (although the fat stats will rise just a little).  They will keep in the refrigerator for about 5 days – if they last that long!

Ingredients

METRIC/US

125 g/4 oz dried dates (about 10 small)

3 tbsp grated fresh or desiccated coconut

finely grated zest of ½ orange

50 g/½ cup walnut pieces

50 g/½ cup toasted flaked almonds

50 g/2 oz sunflower seeds

2 tbsp coconut oil or coconut butter

1 tbsp ground cinnamon

½ tsp ground cardamom

½ tsp vanilla extract

¼ tsp ground cloves

pinch/dash of salt

2 grated carrots (weighing about 100g)/1½ cups grated carrot

grated coconut, seeds, nuts or chocolate/coffee protein powder to coat (optional)

Method

1.  Place the dates, coconut, orange zest, walnuts, almonds, sunflower seeds, coconut oil or butter, cinnamon, cardamom, vanilla, cloves and salt in a food processor. Blitz or pulse until well chopped (but still with some texture).

2.  Add the carrots and pulse a little to combine with the fruit mixture. Chill in the refrigerator for 1 hour.

3.  Divide and roll into about 22 balls then coat with extra coconut, chopped nuts, additional seeds or protein powder to coat. Place in small sweetie cases to serve if liked.

4.  Keep chilled for up to about 5 days.

MAKES 22

WLS PORTION: 1-2
 

CALORIES PER BITE: 75

PROTEIN: 1.7g

CARBOHYDRATE: 5g

FAT: 5.6g

Spaghetti Squash Sausage Lasagna Boats

If you're craving something decadent and delicious without overdoing the calories, you'll love these delicious spaghetti squash boats filled with everything you love about lasagna – chicken sausage, tomato sauce, ricotta, parmesan and mozzarella cheese.

I even used whole milk mozzarella cheese because I wanted it to melt nice, I just used it in moderation. The whole thing is way under 300 calories and 8 points plus if you're on Weigh****chers, and it's filling! It's also gluten free – if you prefer to use part-skim mozzarella, the WW Points would be 7 pp.

Spaghetti squash when cooked has a lot of liquid, so I find it helpful to place it in a colander over paper towels to help get red of the excess moisture and it works perfectly.

You can prep this ahead of time, then put it on the oven just before you're ready to bake. If you happen to only find large spaghetti squash, you can place the mixture in a 9x9 baking dish instead of the shells. Enjoy!!

Spaghetti Squash Sausage Lasagna Boats
Skinnytaste.com
Servings: 6 • Size: 1 boat • Old Points: 7 pts • Points+: 8 pts
Calories: 246 • Fat: 13 g • Protein: 17 g • Carb: 17 g • Fiber: 2 g • Sugar: 7 g
Sodium: 701 mg • Cholesterol: 71 mg

Ingredients:

• 3 small to medium spaghetti squash (about 5 cups cooked)
• salt and fresh pepper, to taste
• 1/3 cup part skim ricotta cheese
• 2 tbsp grated parmesan cheese
• 1 tbsp chopped parsley (or basil)
• 3/4 cup whole milk shredded mozzarella cheese

For the sauce:

• 1 tsp olive oil
• 1/2 onion, finely chopped
• 3 cloves garlic, minced
• 14 oz Italian chicken sausage
• 14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso) 
• salt and fresh pepper, to taste
• 2 tbsp chopped basil

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. 
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.

 

In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.


In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.


When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.

When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.

Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese.

Bake in the oven for 20 - 30 minutes or until everything is hot and the cheese is melted.
 

thanks to skinnytaste.com