Jalapeno Poppers

I can't believe I forgot to put this up here... Where's my brain... :-)

For the Super Bowl a few weeks ago, we decided to try a Hungry Girl recipe for Jalapeno Poppers...

So, here's the recipe (and the link)

Jalapeno Poppers

5 whole, fresh jalapenos

1/4 cup fat-free cream cheese

1/4 cup shredded fat-free cheddar cheese

1/2 cup Fiber One cereal

1/4 cup Egg Beaters, Original

salt, pepper and/or garlic powder (Optional, to taste)

Preheat oven to 350 degrees. Cut the jalapenos in half - lenthwise, and remove the seeds, stems, and membranes (Definitely be careful, and wash your hands... don't touch your eyes either - it stings - Trust me!). Wash pieces and dry them very well; set aside.

Stir to combine cream cheese and cheese shreds. Season the cheese mixture with salt, pepper, and garlic powder. Using a blender, grind Fiber One to a breadcrumb-like consistency. Season crumbs with salt, pepper, and/or garlic powder. Place crumbs in one small dish and Egg Beaters in another. Stuff each pepper half with cheese mixture. Next, carefully coat both sides of each pepper half with Egg Beaters, and then with Fiber One crumbs. Spray pan with nonstick cooking spray and place peppers on baking pan. Cook for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers). Makes 10 poppers.

Serving Size: 5 poppers

Calories: 124

Fat: 1g

Sodium: 500mg

Carbs: 23g

Fiber: 8g

Sugars: 5g

Protein: 13g

Pomegranate Guacamole

I tried this a few years ago at a store in Marietta, and really thought it was different and good. I encourage you to try it. The SuperBowl is coming up so that would be a good excuse :-)

Pomegranate guacamole

• 2 ripe avocados, pits removed, peeled and diced
• ½ cup arils from 1 pomegranate
• ½ cup cucumbers, chopped(I recommend an English Cucumber without seeds)
  
• ¼ cup green onions, chopped
• ¼ cup cilantro, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Sour cream and cilantro for garnish (optional) Place diced avocados in bowl.

Score the pomegranate and place in a bowl of water. Break open the pomegranate to free the arils. The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils into a separate bowl.

Add one-fourth cup pomegranate arils and the other ingredients to the diced avocados. Mix well. Add salt and pepper to taste.

Place guacamole in a serving bowl and sprinkle remaining pomegranate arils on top for added color. Add garnish of sour cream and cilantro, if desired. Serve with assorted color tortilla chips.

Here is another variation... (I haven't tried this one...)

Pomegranate Guacamole

• 2 large ripe avocados
• 1/2 large onion, grated
• 2 garlic cloves, chopped
• 2 fresh chilies, serranos, seeded
• 2 tablespoons fresh coriander leaves
• 1 freshly squeezed lime
• 1/2 teaspoon salt
• 1 tablespoon pomegranate juice
• 3 tablespoons pomegranate seeds
  

Finely chop the onion, garlic, chilies serranos, and coriander leaves. Place in bowl and add lime juiceand salt, set aside. Peel and pit the avocados and place in a bowl. Mash with fork slowly adding the tablespoon of pomegranate juice. Add onion and garlic mixture and fold together to make a course pulp. Gently fold in pomegranate seeds. Serve with warm tortillas, tostadas, or corn chips.

*Untested* Mushroom Cap Pizzas

I haven't tried this yet, but a friend of mine did and said that she liked it. It is originally from a WW cookbook. She did mention it was a little messy for an appetizer and that low-fat ricotta would be better if you can spare the extra calories.

Mushroom Cap Pizzas
Makes 18 servings, 4 mushroom caps per serving
Total yield: 72 mini pizzas
72 cremini (baby bella) mushroom caps, wiped clean (about six 8 oz packages)
5 sprays olive oil cooking spray
1 cup prepared pizza sauce
1/2 cup fat-free ricotta cheese
4 Tbsp grated Parmesan cheese
24 basil leaves, cut into ribbons for garnish
Red pepper flakes, for garnish
Garlic salt for garnish
[I added a pinch of diced Canadian Bacon to mine also; but, I didn't have basil]
Instructions
Preheat broiler to high.

Coat a shallow baking pan or rimmed cookie sheet with cooking spray. Place mushroom caps, round-side down, in a single layer, in prepared pan; coat with cooking spray and broil for about 1 1/2 minutes. Flip mushrooms; coat with cooking spray and broil for another 1 1/2 minutes.

Turn mushrooms round-side down and fill each one with 1 teaspoon of pizza sauce and 1/2 teaspoon of ricotta cheese. Sprinkle mushrooms with Parmesan cheese and diced Canadian bacon; broil for another 1 1/2 minutes. Immediately remove mushrooms from pan and garnish as desired. Yields 4 mushroom caps per serving.