My mother was the first person I knew to ever make this and though, it has been several years since that first taste, it is still a family and friend favorite. This recipe is super simple, just follow the directions on the the ingredients and toss together. Buy some Tostito Scoops and you're set.
1 can of black- eye peas, drain and rinse
1/2 small sweet onion chopped
3 green onions chopped
1 small bottle Italian dressing
1 bell pepper, seeded and chopped
1 can shoepeg corn, drained
1 can Rotel tomatoes
Mix together. Give it an hour to come together and serve with tortilla chips.
This recipe is a recipe from Southern Living that a friend introduced me to. I don't like turnip greens, but I love this recipe. It's like a spicier spinach dip and has been devoured at every time I make it. I usually serve it with Townhouse Corn Bread Crackers, but multigrain crackers or tortilla chips will work as well.
I also try to make it a bit healthier by subbing low fat items instead of the full fat versions. Enjoy!
Prep: 15 min., Cook: 20 min., Broil: 5 min. Transfer the dip to a 1- or 2-qt. slow cooker set on WARM so guests can enjoy this creamy dip throughout your party. To make it spicier, serve your favorite brand of hot sauce on the side.
Ingredients
- 5 center cut lower fat bacon slices, chopped
- 1/2 sweet onion, chopped
- 2 garlic cloves, chopped
- 1/4 cup dry white wine
- 1 (16-oz.) package frozen chopped turnip greens, thawed
- 16 ounces 1/3 less fat cream cheese, cut into pieces
- 1 (8-oz.) container light sour cream
- 1/2 teaspoon dried crushed red pepper
- 1/4 teaspoon salt
- 3/4 cup freshly grated Parmesan
Preparation
1. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.
2. Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish. Sprinkle evenly with remaining 1/4 cup Parmesan cheese.
3. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon.
I'm am making these VERY soon. Don't they look AMAZING?! I found this recipe on The Pioneeer Woman's web site.
I was hesitant to do this at first, but it got great reviews. These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic
6 servings
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Nutritional info: 58 cal, 2.8 g fat
2 servings - 1 point
1 large onion
1/4 ounce corn flakes, crushed
Pinch red pepper
Pinch seasoned salt
Preheat oven to 350 degrees F. Spray 2-cup round baking dish with
cooking spray. Trim root end of onion so it stands upright. Slice off 1/2"
from top and remove peel. With sharp knife, cut triangle slices to center of onion,
slicing from top down and stopping 1/2" from bottom. Work your way around
to make several 'petals'. Spray with cooking spray and place in microwavable
safe bowl. Cover and microwave on high for 3-4 minutes or until onion is slightly
tender and petals have begun to separate. In small bowl combine corn flake
crumbs, seasoned salt, and pepper; set aside. In medium bowl whip egg white
until foamy. Dip onion in egg white, coating petals thoroughly. Place in prepared
baking dish and sprinkle evenly with corn flake mixture. Bake until lightly
browned and crisp (about 10-12 minutes).
POINTS: 1
14 oz canned artichoke hearts, without oil
10 oz chopped frozen spinach
8 oz low-fat plain yogurt
1 cup Kraft Low-Moisture, Part-Skim Shredded Mozzarella
1/4 cup scallion(s)
1 tsp minced garlic
2 Tbsp sweet red pepper(s)
Drain and chop artichoke hearts. Thaw and drain spinach. Chop green onions (scallions). Chop enough red pepper for 2 tablespoonfuls.
Preheat oven to 350 degrees. Mix all except red peppers and mix well. Pour mixture into 1 qt. casserole dish or 9 inch pie plate. Bake for 20-25 minutes or until heated through. Sprinkle with red peppers.
80 cal., 3g fat, 10mg cholesterol, 8g protein, 1g fiber
POINTS: 1
15 oz canned white corn
1 medium tomato(es)
1/2 bell pepper(s)
1/2 medium onion(s)
4 tsp salsa
10 serving Tabasco Sauce
8 oz fat-free Italian salad dressing
30 oz Green Giant Canned Blackeye Peas
Dice tomato, onion, and bell pepper. Drain and rinse corn and blackeye peas. Mix corn, blackeye peas, onion, bell pepper and tomato with Italian dressing, salsa and Tabasco sauce. Refrigerate overnight.
