Our healthier version of chile con queso will have ooey-gooey-cheese lovers celebrating. Now you can enjoy this Tex-Mex dip without all the fat and calories. We replaced some of the cheese with a low-fat white sauce and used sharp Cheddar plus a splash of beer to boost the flavor. Our version cuts the calories in half and reduces total fat and saturated fat by nearly 60 percent. Courtesy of EatingWell.com.

INGREDIENTS:
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup pale ale, or other light-colored beer
1 1/2 cups low-fat milk, divided
3 tablespoon cornstarch
1 3/4 cups shredded sharp Cheddar, preferably orange
1 10-ounce c diced tomatoes with green chiles, drained, or 1 1/4 cups drained petite-diced tomatoes
2 tablespoon lime juice
1 teaspoon salt
1 teaspoon chili powder
Cayenne pepper, to taste (optional)
1/4 cup sliced scallions
2 tablespoon chopped fresh cilantro

DIRECTIONS
Step 1
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.

Step 2
Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.

NUTRITION INFO:
Per 1/4-cup serving
 
Calories: 84
Carbohydrates: 5g
Fat: 5g
Protein: 4g
Dietary Fiber: 0g
Saturated Fat: 3g
Monounsaturated Fat: 2g
Cholesterol: 14mg
Potassium: 36mg
Sodium: 307mg

A great appetizer that is easy to prepare!  Courtesy of CookingLight.com

Ingredients:
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Instructions:
Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Nutritional Information:
Yield:  5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

CALORIES 148 (30% from fat); FAT 5g (sat 2.9g,mono 1.5g,poly 0.5g); IRON 0.6mg; CHOLESTEROL 17mg; CALCIUM 164mg; CARBOHYDRATE 18.3g; SODIUM 318mg; PROTEIN 7.7g; FIBER 1.5g

Make this dip ahead, and serve it on whole wheat crackers or toasted baguette.  Courtesy of Cookinglight.com.

Ingredients:
1 (8-ounce) tub light cream cheese
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
4 ounces smoked salmon, chopped, divided
Dill sprigs (optional)

Directions:
1. Combine first 3 ingredients in a food processor. Add half of salmon; process until smooth. Fold in remaining half of salmon. Garnish with dill sprigs, if desired.
Nutritional Info:
Yield:  12 servings (serving size: 2 tablespoons)

CALORIES 56 (56% from fat); FAT 3.5g (sat 2.1g,mono 0.0g,poly 0.0g); IRON 0.2mg; CHOLESTEROL 9mg; CALCIUM 30mg; CARBOHYDRATE 1.4g; SODIUM 89mg; PROTEIN 4g; FIBER 0.0g

Shrimp and Bacon Deviled Eggs

Instant potato flakes give the filling body. You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad.  Courtesy of CookingLight.com.

Ingredients:
8 hard-cooked large eggs, shelled
1/4 cup instant potato flakes
1/4 cup fat-free mayonnaise
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/2 cup cooked medium shrimp, peeled and chopped (about 4 ounces)
2 tablespoons chopped fresh parsley
3 center-cut bacon slices, cooked and crumbled

Instructions:
Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.

Nutritional Information:
Yield:  8 servings (serving size: 2 stuffed egg halves)

CALORIES 83 (40% from fat); FAT 3.7g (sat 1.2g,mono 1.5g,poly 0.6g); IRON 0.7mg; CHOLESTEROL 127mg; CALCIUM 23mg; CARBOHYDRATE 3.2g; SODIUM 295mg; PROTEIN 8.8g; FIBER 0.3g

Mexina Salsa Verde

A very easy, fast, and delicious salsa that spices up any meal.  Courtesy of AllRecipes.com.

Ingredients:
3 green tomatoes
2 fresh jalapeno chilies
1 large red tomato
1 medium onion, chopped 1/4 cup lime juice
salt and pepper to taste
1/2 cup chopped cilantro

Directions:
1. Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

Nutrition Information:
Servings Per Recipe: 8
Calories: 25 Amount Per Serving
Total Fat: 0.2g
Cholesterol: 0mg
Sodium: 83mg
Total Carbs: 5.6g
Dietary Fiber: 1.2g
Protein: 1g