Crunchy Zucchini Fries and Hot Spinach Artichoke Dip in a Light

Celebrity Chef Bobby Deen, makes Crunchy Zucchini Fries and Hot Spinach Artichoke Dip In a New Light
Crunchy Zucchini Fries in a new light
A Diabetes in a New Light® original recipe
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
1 egg white
1 Tbsp. light mayonnaise
3 med. zucchini
¼ cup plain dry whole wheat bread crumbs
2 Tbsp. cornmeal
1 Tbsp. white whole wheat flour
1 tsp. chili powder
¼ tsp. salt

Preheat the oven to 425°F. Spray a large baking sheet with cooking spray.
Whisk together egg white and mayonnaise in a large bowl until blended. Add zucchini and toss until well coated. Place bread crumbs, cornmeal, flour, chili powder, and salt in a large food storage bag. Add zucchini, a few pieces at a time, shaking the bag to coat all sides


 Hot Spinach-Artichoke Dip in a new light
Adapted from Paula's original Hot Spinach-Artichoke Dip recipe
Makes: 16 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy
1 (10oz) pkg. frozen chopped spinach
¼ cup reduced-fat Pepper Jack cheese, shredded
1 cup Parmigiano-Reggiano, freshly grated
2 (14oz) cans artichoke hearts packed in water
½ cup light mayonnaise
½ cup fat-free ricotta cheese
2 tsp. fresh lemon juice
¼ tsp. ground red pepper
Vegetables: bell pepper, carrot sticks,
celery sticks, endive spears,
or whole-wheat bagel or pita chips

Preheat oven to 350°F. Spray a 1-quart baking dish with nonstick spray.
Microwave the spinach according to package directions. Drain, let cool, then squeeze dry. Transfer spinach to a large bowl.



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