that WON’T stretch your calorie count!

Buffalo Chicken Meatballs*

Baked chicken meatballs with minced celery and carrots hidden inside, topped with Frank’s hot sauce… yum! With Superbowl Sunday happening this weekend, these are a must!

Ingredients:

oil spray (or use your ‘mister’)

1 1/4 lb ground chicken

1/4 cup panko crumbs

1 large egg

2 scallions, chopped

1/3 cup finely minced celery

1/3 cup finely minced carrot

1 clove crushed garlic

kosher salt and freshly ground black pepper, to taste

1/3 cup Frank’s Hot sauce

1/4 cup skinny blue cheese dressing (optional)

finely chopped celery leaf for garnish (optional)

Directions:

-Preheat the oven to 400°F. Lightly spray a non-stick baking sheet with oil.

-In a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot and garlic; season with salt and pepper, to taste. Using clean hands, mix until combined. Roll the mixture (1/8 cup each) into 26 round meatballs.

-Place meatballs onto prepared baking sheet and bake until cooked through and golden, about 16 to 18 minutes.

-Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine. Serve immediately, drizzled with blue cheese dressing, if desired.

Skinny Artichoke Dip*

A delicious hot artichoke dip baked with Parmesan cheese, reduced fat mozzarella cheese and topped with breadcrumbs. Your unsuspecting guests will have no idea they are indulging in lightened up party fare. Serve this with baked pita chips, cur-up veggies, crostini, or any low fat chip.

Ingredients:

13.75 oz artichoke hearts packed in water, drained

2 tbsp chopped shallots

1/4 cup fat free Greek yogurt

1/4 cup light mayonnaise

1/3 cup Parmigiano Reggiano

1/2 cup (2 oz) shredded part skim mozzarella cheese

salt and fresh pepper to taste

2 tbsp whole wheat bread crumbs

olive oil spray

Directions:

-Preheat oven to 400°.

-In a small food processor, coarsely chop the artichoke hearts with the shallots.

-Combine artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl. Place in an oven-proof dish and top with breadcrumbs. Lightly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, until hot and cheese is melted. Serve right away.

-Can be made one day in advance without the breadcrumbs and stored in the refrigerator before baking. Add breadcrumbs before baking. Makes about 2 ½ cups.

*Recipes reprinted from: www.skinnytaste.com