Healthy Appetizers & Snacks for Game Day, Tailgating, Super Bowl (2024)

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Author:DeeDeeDoes

Recipe type:Appetizer/Snack

Cuisine:American

Serves:8

Ingredients

• 2 Pounds of Chicken Wings
• ½ Cup of Smuckers Sugar Free Peach Preserves
• 1 Tablespoon of Truvia Brown Sugar Blend
• 2 Cloves of Garlic
• Salt/Pepper to Taste
• 2 Tablespoons each of Rice Wine Vinegar + Light Rum
• 2 Teaspoons Each Cornstarch +Water
• Vegetable Cooking Spray

Instructions

1. Preheat your air fryer to 400 degrees.
2. In the bowl of a food processor, combine sugar free peach preserves, Truvia Brown Sugar Blend, Garlic Cloves and process until well blended. Pour mixture into a saucepan and add in vinegar and light rum. Bring to a boil and reduce heat and simmer until thickened, about 8 minutes.
3. In a separate bowl, combine cornstarch and water. Mix until smooth and add to the preserves mixture. Return saucepan to a boil, while stirring, until thickened - about 2 minutes.
4. Spray air fryer basket with vegetable cooking spray. Salt and pepper the chicken wings to taste. Place one layer of wings into fryer basket and cook for about 8 minutes. Flip wings and slather with the preserve mixture.Cook again for 6 more minutes. Remove and keep warm. When I begin cooking the 1st layer of wings, I preheat my oven to 350 degrees and then turn it off. I put the finished wings into the oven and cover with foil to keep warm until all wings are done.
5. This makes about 6 servings. 3 Wings are 4 SmartPoints on the Blue, Green & Purple Plans. Enjoy!

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Author:DeeDeeDoes

Recipe type:Appetizer/Snacks

Cuisine:Southwestern

Serves:30

Ingredients

• 2 Pounds of Ground Turkey Breast
• 2 Cups of Kraft Fat Free Shredded Cheddar Cheese
• 1 Can of Black Beans, Rinsed & Drained (Equals 1¾ Cups of Beans)
• 1 Can of Sweet Corn, Drained
• Cup of Fat Free Salsa
• 1 Tablespoon of Taco Seasoning Mix
• 1 Tablespoon of Ground Cumin
• 30 Egg Roll Wrappers
• Vegetable Cooking Spray
• Dipping Sauce:
• 2 Cup of Fat Free Greek Plain Yogurt
• ½ Cup of Fat Free Sour Cream
• 1.5 Cups of Salsa Verde
• 1 Teaspoon of Dried Cilantro or Fresh Cilantro
• ¼ Teaspoon of Cayenne Pepper

Instructions

1. Spray a skillet with vegetable cooking spray and cook turkey over medium heat until browned and crumbled. Drain off any liquid.
2. In a large bowl, combine turkey, cheese, beans, corn, salsa, taco seasoning and cumin until well combined. Spoon about 3 tablespoons of the meat mixture down the center of the each egg roll wrapper. Fold the top corner of each wrapper over the filling. Fold the left and right corners over the filling. Brush the remaining corner with a little bit of water. Now tightly roll the filled end toward remaining corner and press to seal. Here's a super easy tutorial showing how to do this.Arrange egg rolls seam side down on a parchment lined baking sheet. Spray the egg rolls with vegetable cooking spray and bake at 425 degrees for 10-15 or until golden brown.
3. Combine all dipping sauce ingredients and stir well.
4. This makes 30 egg rolls at 1 SmartPoint per Egg Roll on the Blue and Purple Plans. On the Green Plan, it is 2 SmartPoints per Egg Roll. Per 2 Tablespoons of Dipping Sauce, it is 0 SmartPoints on the Blue and Purple Plans. On the Green Plan, it is 1 SmartPoint per 2 Tablespoons.

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Author:DeeDeeDoes

Recipe type:Appetizer

Cuisine:American

Serves:48

Ingredients

• 2 Cans of Pillsbury Crescent Roll Sheet Dough
• 1 Pound of Ground Turkey Breast
• 5 Slices of Center Cut Bacon, Chopped
• ½ Cup of G. Hughes Sugar Free Barbecue Sauce
• ½ Teaspoon Each of Onion & Garlic Powder
• 2 Cups Kraft Fat Free Shredded Cheddar Cheese
• Vegetable Cooking Spray

Instructions

1. Spray 48 mini muffin cups in 1 (48 cup pan) or 2 (24 cup pans) with vegetable cooking spray.
2. Preheat oven to 375 degrees.
3. On a lightly floured surface, roll out crescent roll dough sheets to 12 x 8 rectangles. Then cut each sheet into 2" squares (24 each). Press the dough squares into the muffin cups.
4. Spray a large skillet with vegetable cooking spray and brown turkey breast and bacon over medium heat until meat is browned. Crumble up the meat into small pieces as you cook. Drain off any water/fat.
5. Stir in corn, barbecue sauce, onion and garlic powder and ½ cup of the cheese.
6. Spoon mixture into the cups and press down lightly. Sprinkle each cup with the remaining cheese.
7. Bake until lightly brown about 10-15 minutes. Let them cool in the mini muffin pan for 5 minutes. Serve warm.
8. This makes 48 mini muffin cups. 1 Barbecue Bacon Cheese Biscuit is 2 SmartPoints on the Blue and Purple Plans and 2 Biscuits are 5 SmartPoints on the Blue and Purple Plans.On the Green Plan, 1 Barbecue Bacon Cheese Biscuits is 3 SmartPoints and 2 Biscuits are 5 SmartPoints.Enjoy!

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Author:DeeDeeDoes

Recipe type:Appetizer/Snack

Cuisine:American

Serves:10

Ingredients

• 5 Ounces of Light Cream Cheese
• 3 Ounces of Fat Free Cream Cheese
• ¾ Cup of Kraft Fat Free Shredded Cheddar Cheese
• ½ Cup of Kraft Fat Free Shredded Mozzarella Cheeses
• 3 Center Cut Cooked Bacon Strips, Crumbled
• ¼ Teaspoon Each of Salt, Pepper, Garlic Powder, Onion Powder & Paprika
• 1 Pound of Fresh Jalapenos, Halved Lengthwise & Seeded
• ½ Cup of Whole Wheat Panko Bread Crumbs, Crumbled
• Vegetable Cooking Spray

Instructions

1. Preheat air fryer to 325 degrees.
2. Combine Panko bread crumbs in a plastic zipper bag and bang on them with a mallet or rolling pin to make them smaller. Set aside.
3. Combine cream cheese, shredded cheeses, bacon and all the seasonings into a bowl and mix well. Spoon about 1 tablespoon into each pepper half. Sprinkle Panko crumbs over the tops of all the pepper halves.
4. Spray your air fryer base with vegetable cooking spray. Working in batches, place poppers in a single layer for 15-20 minutes to "fry".
5. This makes about 20 Jalapeno Pepper Poppers [Depending on the size of your Jalapenos].
6. This makes about 10 Servings. For 2 Loaded Cheesy Pepper Halves it is 3 SmartPoints on the Blue, Green and Purple Plans. Enjoy!

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Author:DeeDeeDoes

Recipe type:Appetizer/Snack

Cuisine:American

Serves:4

Ingredients

• 2 Pounds of Boneless, Skinless Chicken Breasts, Cut into Big Chunks
• 4 Tablespoons of Cornstarch
• 1 Cup of Walden's Zero Calorie Ranch Dressing or Walden's Zero Calorie Blue Cheese Dressing
• 2 Teaspoons of Baking Powder
• ½ Cup of Frank's Red Hot Buffalo Wing Sauce
• I Can't Believe It's Not Butter Spray
• Vegetable Cooking Spray

Instructions

1. Heat your air fryer to 425 degrees.
2. Combine cornstarch and baking powder in a zipper bag. Add in chicken. Shake to coat chicken well.
3. Spray your air fryer basket with vegetable cooking spray. Take half of the chicken pieces and place in basket. Shake off excess coating.
4. Spritz the chicken with I Can't Believe It's Not Butter Spray. Cook about 10 to 15 minutes or until browned.When browned on both sides, remove from basket and continue with your second batch repeating the steps.
5. When second batch is done, do not remove them from the basket. Combine the first batch of chicken into basket as well. Cook about 3 minutes to reheat.
6. Remove from air fryer and coat with Frank's Red Hot Buffalo Wing Sauce. Serve with celery and any zero calorie Walden's Dressing.
7. This makes about 4 servings as an appetizer. On the WW Blue & Purple Plans, it is 1 SP per serving. On the Green Plan, it is 5 SP per serving.

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Author:DeeDeeDoes

Recipe type:Appetizer/Snack

Serves:4

Ingredients

• 1 Cup of Fat Free Beef Broth
• 3 Tablespoons Each of Hoisin Sauce + Soy Sauce
• 6 Chopped Green Onions
• 1 Egg, Beaten
• ½ Onion, Chopped Fine
• ¼ Cup of Fresh Cilantro Leaves, Chopped + Extra for Garnishing
• 2 Garlic Cloves, Minced
• 2 Teaspoons of Kitchen Bouquet
• ½ Teaspoon Each of Salt and Black Pepper
• 2 Pounds of Ground Turkey Breast

Instructions

1. Pour the beef broth, hoisin sauce and soy sauce into the base of your Instant Pot. Whisk together. Bring to a boil then reduce heat and simmer until the liquid has reduced a little bit.
2. In a mixing bowl, combine all remaining ingredients and mix well. Shape into 16 meatballs (mine were about 2 ounces each).Put into your Instant Pot and lock lid (make sure vent is closed). Set to manual and adjust pressure to high and time for 10 minutes.
3. When done, quick release the pressure. Add extra cilantro leaves on top and serve.
4. This makes about 16 meatballs (4 Meatballs per serving). On the Green Plan, it is 4 SP per serving. On the Blue and Purple Plans, it is 2 SP per serving. Enjoy!

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Author:DeeDeeDoes

Recipe type:Appetizer/Snack

Cuisine:American

Serves:12

Ingredients

• 1 Cup of Water
• Dozen of Large Eggs
• ⅔ Cup of Hellmann's Light Mayonnaise
• 4 Teaspoons of Dill Pickle Relish
• 2 Teaspoons of Dijon Mustard
• ¾ Teaspoon of Dried Dill Weed
• 1 Teaspoon of Ground White Pepper
• ¼ Teaspoon Each of Garlic Powder & Onion Powder
• ½ Teaspoon Each of Salt, Paprika + Cayenne Pepper or more according to taste
• Fresh Herbs, Snipped, Optional

Instructions

1. Place 1 cup of cold water into your Instant Pot or electric pressure cooker. Put eggs into trivet and place into cooker. Lock the lid and close the vent. Select manual for the setting and put the pressure on low. Set timer to 4 minutes. When cooking is complete, let the pressure naturally release for about 6 minutes - then quick release the remaining pressure. Have an ice water bath ready and place eggs into it to cool.
2. Peel eggs when cool enough to handle. Cut eggs in half lengthwise. Remove the yolks and place the whites aside. In a bowl, mash the yolks and stir in all remaining ingredients except the paprika and cayenne pepper. Using an iced tea spoon or small measuring spoon, evenly divide the yolk mixture among the egg whites. If you want to get fancy, you can surely pipe the egg mixture into the egg white halves.
3. Refrigerate for at least 1 hour, covered. Just before you serve them, sprinkle paprika and cayenne on the tops. Garnish with fresh snipped herbs of your choice (if using).
4. This makes 24 deviled eggs and it is 1 SP for 2 Halves on the WW Blue and Purple Plans.On the Green Plan, 2 halves are 3 SP.Enjoy!

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Author:DeeDeeDoes

Recipe type:Appetizer

Cuisine:American

Serves:5

Ingredients

• 2 Pounds of Ground Turkey Breast
• ¼ Cup of Whole Wheat Panko Bread Crumbs
• 1 Teaspoon of Kitchen Bouquet
• Egg Yolk (1)
• 1 Teaspoon of Dried Parsley
• Salt/Pepper to Taste
• ½ Cup of Spicy Mustard (divided)
• ½ Cup of Whiskey
• 2.5 Cups of Fat Free Beef Broth
• 3 Tablespoons of Worcestershire Sauce
• ¾ Cup of Fat Free Half & Half

Instructions

1. In a large bowl, combine the first 6 ingredients and ¼ cup of the mustard and mix thoroughly.
2. Form into about 20 meatballs. Put into a baking pan lined with parchment paper. Bake in a 375 degree oven for about 30 minutes. Using a large spoon, turn your meatballs over halfway through cooking.
3. Meanwhile in a large saucepan, combine the whiskey and fat free beef broth. Allow it to bubble up and reduce for about 5 minutes or until it gets thicker. Stir in the rest of the mustard and Worcestershire Sauce. Blend together and cook for a few minutes.
4. Add the Fat Free Half & Half into saucepan and blend together. Cook for 1 minute and add the meatballs.
5. This makes 5 servings with 4 Meatballs per serving. Each serving (4 Meatballs per serving) is 4 SP on the Blue and Purple Plans.Per serving on the Green Plan, it is 6 SP per serving.Each serving includes about ⅔ Cup of Whiskey Sauce. Serve over cauliflower or broccoli rice for no additional points.

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Author:DeeDeeDoes

Recipe type:Appetizer

Serves:6

Ingredients

• Large Head of Cauliflower - Stem & Leaves Removed
• ¾ Cup of Kraft Fat Free Shredded Mozzarella Cheese
• ¼ Cup of Kraft Reduced Fat Grated Parmesan Cheese
• ½ Teaspoon Each of Oregano, Salt & Garlic Powder
• 2 Eggs, Beaten Lightly
• 1 Cup of G. Hughes Barbecue Sauce
• 2 Cups of Sliced or Chunked Cooked Skinless Chicken Breast
• Fresh Cilantro to Garnish, Optional

Instructions

1. Preheat oven to 400 degrees.
2. Place a pizza baking stone or parchment lined baking sheet in the oven for 15 minutes to heat.
3. Break the cauliflower florets up and put them into a food processor and process until fine.
4. Transfer to a microwave safe bowl and microwave for 2-3 minutes. You can also use a steamer basket and steam the rice. Set aside to cool. Whichever method you use, get a clean lint free kitchen towel and put the cooked cauliflower rice onto it and wring out the extra water.
5. In a large bowl, add the riced cauliflower and remaining ingredients.
6. Remove the pan or baking stone from the oven and spread the cauliflower mixture into a circle that resembles a pizza crust. Bake for 20 minutes.
7. Remove from oven and add the remaining ingredients.
8. Start with spreading the crust with the G. Hughes Barbecue Sauce.
9. Add the cooked chicken on top of the barbecue sauce.
10. Return to the oven for 5-8 minutes to heat through. Garnish with fresh herbs, if using.
11. This makes 6 slices/servings. Per serving on the WW Personal Points Plan, if you chose Chicken and Eggs as 0 Point Foods, each serving will be 1 PP. If you did not choose Chicken or Eggs as 0 Point Foods, each serving will be 3 PP. Choosing ONLY Chicken as a 0 Point Food, each serving will be 2 PP. If you chose only Eggs as a 0 Point Food, each serving will be 3 PP. On the Blue and Purple Plans, it is 1 SP per serving. On the Green Plan, it is 3 SP per serving.

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Author:DeeDeeDoes

Recipe type:Appetizer

Cuisine:American

Serves:10

Ingredients

• 1 Recipe for 2 Ingredient Dough
• Additional Flour for Countertop (Sprinkling)
• 2 Cups of Kraft Fat Free Shredded Mozzarella Cheese
• 46 Slices of Turkey Pepperoni
• Up to 1.5 Cups of 0 Point Pizza Sauce
• 1 Teaspoon each Dried Parsley + Garlic Powder
• Vegetable Cooking Spray

Instructions

1. Preheat oven to 400 degrees.
2. After you made the 2 ingredient dough, roll it out onto a floured countertop into a rough rectangle. Then take a normal size parchment lined cookie sheet and use this as a template for your dough. Place your rectangle of dough onto cookie sheet and using your fingertips spread out the dough to fit the sheet. Try to keep it as even as possible. Remove dough along with the parchment paper and put it back on the countertop.
3. Top with mozzarella, pepperoni, sauce and spices.
4. Beginning with the long end of dough, tightly roll up the dough. Remove parchment paper.
5. Using a sharp knife, slice dough into pinwheels. Place pinwheels, cut side up onto another parchment lined cookiesheet. Spray pinwheels with vegetable cooking spray and bake for about 20 minutes or until dough is golden and cheese is melted.
6. Cut into 10 slices. Each slice is 2 SmartPoints each on the Blue and Purple Plans and 3 SmartPoints each on the Green Plan. Enjoy!

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Author:DeeDeeDoes

Recipe type:Appetizer

Cuisine:American

Serves:8

Ingredients

• 24 White Stuffing Mushrooms (Stems removed)
• Butter Flavored Cooking Spray
• ½ Onion, Minced
• 3 Garlic Cloves, Minced
• 6 Ounces of Reduced Fat Cream Cheese
• Salt/Pepper to Taste
• Pinch of Ground Nutmeg and Cayenne Pepper
• 2¼ Cups of Kraft Fat Free Mozzarella Shredded Cheese
• 10 Ounce Package of Frozen Chopped Spinach, Thawed and Squeezed
• Fresh Parsley, Optional

Instructions

1. Preheat oven to 400 degrees.
2. Lay mushroom caps out stem side down on a parchment lined baking sheet. Spray mushrooms with butter flavored cooking spray. Bake for about 10 minutes until mushrooms are soft and start to sweat.
3. In a skillet sprayed with cooking spray over medium high heat, add onion and cook for about 5 minutes. Add garlic and cook for 1 minute, stirring. Add cream cheese, spices and 1 cup of shredded mozzarella cheese. Stir in chopped spinach. Heat through and remove from heat.
4. Flip mushrooms over and stuff with spinach mixture. Top with remaining cheese and fresh parsley.
5. Bake until filling is golden and cheese is melted - about 15 minutes.
6. The filling was just enough for 24 mushrooms. This serves 8 people/3 Stuffed Mushrooms per person at 2 SP on the Blue, Green & Purple Plans.Enjoy!

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Author:DeeDeeDoes

Recipe type:Appetizer, Side Dish

Cuisine:American

Serves:5

Ingredients

• 2 Russet Potatoes, Large (Peeled)
• 3 Cups of Shredded Zucchini (About 2-3 Large Zucchini)
• 1.5 Teaspoons of Salt
• 1 Teaspoon Each of Garlic Powder + Onion Powder
• Olive Oil Flavored Cooking Spray

Instructions

1. Grate the potatoes on a box grater over a large bowl.Grate the zucchini in another bowl. Place the zucchini in a clean kitchen towel or flour sack towel to squeeze out the liquid. Once you squeeze all the liquid out, put the zucchini in the potato bowl. Add the salt and garlic + onion powder. Mix it all together with your hands.
2. Line a cookie sheet with parchment paper. Scoop out about a tablespoon of the tater tot mixture and form into a cylinder (tater tot shape).Put all the tots on the cookie sheet and then place in your freezer for 10 minutes for them to get firm.
3. Remove from the freezer and spray the tots with olive oil flavored cooking spray.Sprinkle a bit more salt onto the tots.
4. Set your air fryer to 400 degrees. Working in batches, place the tots in a single layer and bake for 10 minutes or longer if you like them to be deep golden brown.
5. This makes about 30 tater tots (depending on the size of your zucchini, potatoes and how big you formed them). Regardless, if you are on the WW Purple Plan, the entire recipe is 0 SmartPoints. If you are on the WW Blue or WW Green Plan, 6 zucchini tots are only 3 SP. Enjoy!

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Author:DeeDeeDoes

Recipe type:Appetizer

Cuisine:American

Serves:12

Ingredients

• 6 Ounces of Light Cream Cheese (Room Temperature)
• ½ Cup of Hellmann's Light Mayonnaise
• 1 Tablespoon Each Dijon Mustard & Adobo Sauce (from Canned Chipotles)
• 1 Teaspoon each of Dried Dill Weed + Ground Black Pepper
• 8 Ounces each of Kraft Fat Free Cheddar & Kraft Fat Free Mozzarella Cheese
• 4 Ounces of Jarred Sliced Pimento, Drained
• Flat Leaf Parsley, Optional

Instructions

1. In a mixer with a paddle attachment, combine light cream cheese, light mayonnaise, Dijon mustard, adobo sauce, dill weed and pepper.
2. Add in cheeses and pimento.
3. Mix well and scrape down sides of mixer bowl with a rubber spatula. Taste to see if you need to add a bit more adobo sauce, mustard or seasonings. Adding a minimal amount will not change the points value.
4. Put in refrigerator for at least 3 hours. Just before serving, garnish with flat leaf parsley if using.
5. This makes about 12 Servings at 2 SmartPoints per serving on the Blue, Green & Purple Plans.
6. To keep the points value at 2 SP serve with celery sticks, mini peppers and carrot sticks. Otherwise, serve with crackers, crostini, etc.

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Author:DeeDeeDoes

Recipe type:Appetizer, Dinner

Ingredients

• PROTEIN CHOICES FOR WEIGHT WATCHERS QUESADILLAS
• 4 oz Cooked Boneless Skinless Chicken Breast (0B, 3G, 0P)
• 4 oz Cooked Boneless Beef Sirloin (4B, 4G, 4P)
• ½ Cup of Cooked Lean Ham (2B, 2G, 2P)
• 4 oz Peeled & Deveined Large Shrimp (0B, 1G, 0P)
• ½ Cup of Canned Beans (Rinsed) (Black or Pinto) (0B, 3G, 0P)
• ½ Cup of Canned Fat Free Refried Beans (0B, 2G, 0P)
• VEGETABLE CHOICES FOR WEIGHT WATCHERS QUESADILLAS
• Hot or Sweet Peppers, Sliced into Strips (Unlimited Amount), (0B, 0G, 0P)
• Thinly Sliced Mushrooms (Unlimited Amount), (0B, 0G, 0P)
• Thinly Sliced Onion (Unlimited Amount), (0B, 0G, 0P)
• Whole Kernel Corn (1/3 Cup), (0B, 1G, 0P)
• TORTILLA CHOICES FOR WEIGHT WATCHERS QUESADILLAS
• 8" Ole Extreme Wellness High Fiber Low Carb Wraps (1B, 1G, 1P) (Spinach, Tomato or 8 Grain Flavor)
• Mission Carb Balance Whole Wheat Fajita Size Tortillas (Small) (1B, 1G, 1P)
• Mission Carb Balance Whole Wheat Burrito Size Tortilla (3B, 3G, 3P)
• SHREDDED CHEESE CHOICES FOR WEIGHT WATCHERS QUESADILLAS
• ¼ Cup of Kraft Fat Free Shredded Cheddar Cheese (0B, 0G, 0P) - ⅓ Cup to ¾ Cup is 1 Point on all Plans
• ¼ Cup of Kraft Fat Free Shredded Mozzarella Cheese (0B, 0G, 0P) - ⅓ Cup to ¾ Cup is 1 Point on all Plans
• 1 oz of Cabot Shredded 75% Reduced Fat Cheddar Cheese (1B, 1G, 1P)
• 1 oz of Cabot Shredded 50% Reduced Fat Cheddar Cheese (1B, 1G, 1P)
• ¼ Cup of Kraft 2% Shredded Cheddar or Mozzarella Cheese (2B, 2G, 2P)
• 0 SMARTPOINT ADDITIONAL ADD-INS ON ALL PLANS
• Tabasco Sauce, Fat Free Salsa, Chopped Tomato, Shredded Lettuce, Fat Free Greek Plain Yogurt (2 Tablespoons on Green Plan), Pickled Red Cabbage or Coleslaw Mix, Scallions, Tomatillos, Canned Pimento, Cauliflower/Broccoli Rice, Snipped Cilantro
• HOW TO COOK QUESADILLAS WITH FOOL PROOF FLIPPING
• 2 Teaspoons of Vegetable Oil (3B, 3G, 3P)
• Your Protein Choice:4 oz Boneless Skinless Chicken Breast (0B, 3G, 0P), 4 oz Boneless Beef Sirloin (4B, 4G, 4P),1/2 Cup of Cooked Lean Ham (2B, 2G, 2P),4 oz Peeled & Deveined Large Shrimp (0B, 1G, 0P),1/2 Cup of Canned Beans (Rinsed) (Black or Pinto) (0B, 3G, 0P),1/2 Cup of Canned Fat Free Refried Beans (0B, 2G, 0P)
• Your Vegetable Choices:Hot or Sweet Peppers, Sliced into Strips (Unlimited Amount), (0B, 0G, 0P),Thinly Sliced Mushrooms (Unlimited Amount), (0B, 0G, 0P),Thinly Sliced Onion (Unlimited Amount), (0B, 0G, 0P), Whole Kernel Corn (1/3 Cup), (0B, 1G, 0P)
• Tortilla Choices:8" Ole Extreme Wellness High Fiber Low Carb Wraps (1B, 1G, 1P) (Spinach, Tomato or 8 Grain Flavor),Mission Carb Balance Whole Wheat Fajita Size Tortillas (Small) (1B, 1G, 1P),Mission Carb Balance Whole Wheat Burrito Size Tortilla (3B, 3G, 3P)
• Cheese Choices:1/4 Cup of Kraft Fat Free Shredded Cheddar Cheese (0B, 0G, 0P) - ⅓ Cup to ¾ Cup is 1 Point on all Plans,1/4 Cup of Kraft Fat Free Shredded Mozzarella Cheese (0B, 0G, 0P) - ⅓ Cup to ¾ Cup is 1 Point on all Plans,1 oz of Cabot Shredded 75% Reduced Fat Cheddar Cheese (1B, 1G, 1P),1 oz of Cabot Shredded 50% Reduced Fat Cheddar Cheese (1B, 1G, 1P),1/4 Cup of Kraft 2% Shredded Cheddar or Mozzarella Cheese (2B, 2G, 2P)
• 0 SmartPoint Add-Ins, Optional: Tabasco Sauce, Fat Free Salsa, Chopped Tomato, Shredded Lettuce, Fat Free Greek Plain Yogurt (2 Tablespoons on Green Plan), Pickled Red Cabbage or Coleslaw Mix, Scallions, Tomatillos, Canned Pimento, Cauliflower/Broccoli Rice, Snipped Cilantro
• Vegetable Cooking Spray

Instructions

1. Heat oil in a large skillet over medium high heat. Add in your beef, chicken or shrimp for your protein choice. Cook and stir for 5 minutes or until beef is slightly pink in the center, chicken is no longer pink and the shrimp are opaque (depending upon your choice). Stir in vegetable choice(s). Cook for 5 more minutes or until vegetables are tender to your liking. Remove from heat. If you are using the ham or beans, stir into the mixture.
2. Spray the tortilla of your choice with vegetable cooking spray. Turn two of the coated tortillas sides down. Top with ½ of your cheese choice and the filling. Sprinkle with herbs of your choice and the remaining cheese. Top with the remaining 2 tortillas, coated sides up.
3. Spray another large skillet or griddle with vegetable cooking spray and place over medium heat. When pan is hot, add quesadillas, cook 8 to 10 minutes or until the cheese melts and the tortillas are lightly browned. Cut quesadillas into wedges, serve warm with additional 0 SmartPoints toppings of your choice.
4. SmartPoints will vary upon what your ingredient choices are for this recipe. *SmartPoints for each ingredient ae listed in the ingredients above. Enjoy!

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Author:DeeDeeDoes

Recipe type:Appetizer

Serves:8

Ingredients

• 6 Cups of Grated (Riced) Cauliflower (Fresh)
• ¾ Cup Each of Kraft Fat Free Shredded Cheddar & Mozzarella Cheese
• 1 oz Kraft Reduced Fat Grated Parmesan Cheese
• 1 Egg, Beaten
• Teaspoon each of Dried Basil, Parsley & Salt
• ½ Teaspoon of Ground Pepper
• Minced Garlic Clove

Instructions

1. Preheat oven to 425 degrees. Microwave cauliflower in a covered bowl about 8 minutes or until tender. When it's cool, dump into a flour sack towel or cheesecloth and squeeze until the liquid comes out. Return it to the bowl when done.
2. In a separate bowl, combine cheeses. Stir half of the cheese mixture into the bowl of cauliflower. Reserve the remaining cheese mixture. Add the egg, basil, parsley, garlic, salt and pepper and stir into the cauliflower.
3. Line a baking sheet with parchment paper and shape the cauliflower mixture into a 11 x 9 rectangle. Bake until the edges are browned - about 20 minutes. Top with the remaining cheese and bake until cheese is melted and bubbly - about 10 more minutes. Cut into 8 big breadsticks and serve with the 0 SmartPoint Pizza Sauce (right here). Each breadstick is 1 SmartPoint on the Blue, Green & Purple Plans.Enjoy!