Saturday, July 31, 2010

Grilled Mushroom Skewers

I'm all about creating an easy side dish. I had some leftover whole mushrooms and told Jason to find a recipe for mushroom skewers. He did in fact pick a good one! This was quick and easy and sure to please!

1. 8 oz whole fresh mushrooms
2. ¼ cup margarine
3. ½ teaspoon dill weed ( I actually used fresh parsley...I was out of dill!)
4. ½ teaspoon garlic salt


1. Thread mushrooms on skewers.
2. Combine the margarine, garlic salt and dill weed.
3. Grill over hot heat for 10 to 15 minutes, bast and turn every 5 minutes.

Traditional Breakfast...Healthy!

I LOVE my mom's breakfast...she always makes it when we go visit Kentucky. We make this little breakfast spread very often because we can do it quickly and it is super filling! 6 egg whites, 6 slices of centercut bacon and a biscuit each makes for a perfect breakfast for two!

Bisquick Heart Smart Biscuits

1 1/2 cups Bisquick Heart Smart Mix
1/2 cup skim milk

1.Heat oven to 450.
2.Mix ingredients until soft dough forms.
3.Knead on a flat surface, floured with Bisquick.
4.Roll dough to about 1/2" thick, cut with a 2 1/2" round cutter.
5.Bake on ungreased cookie sheet for 7-9 minutes

Wednesday, July 28, 2010

Summer Shortcakes

I was feeling particularly crafty this evening and decided I would create a dessert on top of dinner. I was breezing through some magazines when I found this recipe from Good Housekeeping. I had all of the why not? These are a delish little after dinner dessert as well as pretty quick to create. Yum!

Summer Shortcakes
Adapted from Good Housekeeping

1/2 cup(s) old fashioned oats
1 cup(s) all-purpose flour
1/2 cup(s) whole wheat flour
1/4 cup(s) packed light brown sugar
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking soda
3/4 cup(s) low-fat buttermilk
3 tablespoon(s) canola oil
1 large egg

1 pound(s) strawberries, hulled into quarters
1 cup(s) blackberries
1 cup(s) blueberries
1 cup(s) raspberries
2 tablespoon(s) granulated sugar
1 tablespoon(s) fresh lime juice

4 ounce(s) reduced-fat cream cheese (Neufchatel), softened
1/3 cup(s) confectioners' sugar
1 cup(s) nonfat plain yogurt
1/2 teaspoon(s) grated fresh lime peel


1.Prepare Shortcakes: Preheat oven to 425°F. Spray large cookie sheet with nonstick cooking spray. Place oats in blender and blend until finely ground.

2.In large bowl, with wire whisk, combine ground oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, and baking soda until blended. Break up lumps of brown sugar with fingers if necessary.

3.In small bowl, with wire whisk, mix buttermilk, oil, and egg until well blended. Add buttermilk mixture to oat mixture and stir just until blended.

4.Spoon dough by 1/4 cups onto prepared cookie sheet, 3 inches apart, making 8 mounds. Bake 12 to 14 minutes, or until firm when pressed. Transfer Shortcakes to wire racks to cool.
5.Meanwhile, prepare Berries: In medium bowl, combine berries, granulated sugar, and lime juice. Makes 6 cups. Set Berries aside.

6.Prepare Filling: In another medium bowl, with mixer at medium speed, combine cream cheese, confectioners' sugar, and 1/2 cup yogurt. With rubber spatula, gently fold in lime peel and remaining yogurt.

7.To serve, split Shortcakes in half. Place bottom half of a Shortcake on each of 8 dessert plates. Top with Filling and Berries; replace Shortcake tops.

Crab Cakes!

My fascination and obsession with crab cakes continues with my first attempt at crab cakes...of course with a healthy spin. These were yummy and really hit the spot! Enjoy!

Crab Cakes with Garlic-Chive Sauce

1 (8-oz.) package fresh lump crabmeat, drained
3 whole grain white bread slices
1/3 cup light mayonnaise
3 green onions, thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1/2 cup egg substitute
Vegetable cooking spray
Salt to taste

Garlic-Chive Sauce

3/4 cup light sour cream*
1 garlic clove, minced
1 tablespoon chopped fresh chives
3/4 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1. Stir together all ingredients in a small bowl. Cover and chill 30 minutes before serving.

*Light mayonnaise may be substituted.

1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)

2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).

3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.

Cucumber Salad with Spicy Dressing

Not my favorite...the one cucumber salad from last week was much better but...maybe you know how to fix this one for the better!

Cucumber Salad w/Spicy Dressing

2 med. cucumbers
1 tsp. soy sauce
1 tbsp. white vinegar
1 tbsp. sugar
2 tsp. sesame seed oil (Purity has it)
1/4 tsp. Tabasco
1/2 tsp. salt

Peel the cucumbers and cut them lengthwise in two. With a small spoon scrape the seed out of each half, leaving hollow boatlike shells. Cut the cucumbers crosswise into 1/4 inch slices. In a small glass or porcelain bowl, combine the soy sauce, vinegar, sugar and sesame seed oil, Tabasco and salt and mix well. Add the cucumber. Toss to coat thoroughly. Chill.

Sunday, July 25, 2010

Fresh Herb-Tomato Crostini

This super flavorful spread was delicious! The use of all the fresh ingredients create a great taste that would surely entertain your crowds. After chopping all of the herbs for this dish our whole downstairs had the aroma of fresh mint and parsley. Enjoy!

Fresh Herb-Tomato Crostini
Adapted from Southern Living Quick and Easy 145 Simple Recipes You'll Love

1/4 cup olive oil
2 garlic cloves, pressed
1 French bread baguette, cut into 1/4 inch slices
3 T fresh lemon juice
2 T olive oil
1/4 t salt
1/8 t pepper
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup fresh chopped parsley
1 T chopped fresh mint
1/3 cup crumbled feta cheese

1. Preheat oven to 350. Stir together olive oil and garlic; brush on 1 side of each French bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10-12 minutes or until lightly toasted.

2. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.

3. Top each bread slice with tomato mixture. Sprinkle each crostini with crumbled feta cheese.

I love to fix appetizers on Sunday...make a few...snack throughout the day. Yum! I started getting a produce delivery to the house once a week and this particular week I had avocados...I figured it was my turn to try my hand at guacamole. Winner!

Homemade Guacamole

3 avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Friday, July 23, 2010

Chicken Scallopini & Squash Stuffed Portabellas

This was surprisingly a super quick dinner on top of it being delicious. The chicken scallopini is a basic recipe...lightened up using substitute ingredients. The mushrooms were amazing delicious and they are sooooo healthy that it is shocking! The majority of the filling is vegetable and DF approves. Whoohoo!

Squash Stuffed Portabellos
Adapted from The Hungry Girl 1-2-3 Cookbook

2 wedges laughing cow light original Swiss cheese
1/2 t chopped garlic
1/2 t dried minced onion (I used onion powder...increasing to closer to 1 t)
1/8 t salt, or more to taste
dash ground thyme, or more to taste
2 large portabella mushrooms
1 summer squash, yellow or green, ends removed finely diced
1/2 T reduced-fat Parmesan-style grated topping

1. Preheat oven to 375 degrees
2. In a bowl, combine cheese wedges, garlic, onion, salt and thyme. Mix until smooth. Set aside
3. Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside.
4. Add squash to the bowl and stir well, until veggies are coated in the cheese mixture.
5. Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps. Sprinkle with grated topping.
6. Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
7. Place baking sheet in the oven and bake for 23-25 minutes, until mushrooms are tender.
8. Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. Season with additional salt and thyme if desired.

Thursday, July 22, 2010

Mini Wedge Salad with Buttermilk-Herb Dressing

I am fascinated with the Wedge Salad...its cute...its trendy...and makes for a fun presentation! This dressing was ABSOLUTELY delicious! I love getting the opportunity to create my own dressing...this one passed the test. Enjoy!

Iceberg Wedge with Buttermilk-Herb Dressing
**Serves 6**
Adapted from Cooking Light August 2009

3/4 cup fat free buttermilk
1/2 cup reduced fat mayonnaise
1/4 cup fresh chives
2 T chopped fresh flat-leaf parsley
1 T chopped fresh thyme
2 T white wine vinegar
1/4 t salt
1/4 t black pepper
1 garlic clove, minced
1 head iceberg lettuce, trimmed and cut into 6 wedges
24 grape tomatoes, halved
1/3 cup thinly sliced red onion
1-inch pieces fresh chives (optional, garnish)

1. Place first 9 ingredients in a blender, process 45 seconds or until herbs are finely chopped

2. Place 1 lettuce wedge on each of 6 small plates. Drizzle each wedge with 3 T of the dressing; top each serving with 8 tomato halves. Garnish with fresh chives pieces if desired.

Chicken and Vegetable Pasta Primavera

This is one of my favorite recent dishes! I love a good pasta dish and not to mention the fact that you always have leftovers. Score!

Chicken and Vegetable Pasta Primavera

1.5 pounds asparagus spears (I used the Peruvian smaller asparagus)
1 cup matchstick carrots
1/2 medium sized onion, halved and thinly sliced
1 t bottled minced garlic (I used 1.5 cloves that I minced)
1 t olive oil
1/2 t salt
1/4 t freshly ground black pepper
1 pint grape tomatoes
8 ounces uncooked penne (whole wheat)
2 cups sliced rotisserie chicken breast
3/4 cup whipping cream
2/3 cup freshly shaved fresh Parmesan cheese

Preheat oven to 450

Snap off tough ends of asparagus, and cut asparagus into 2-inch pieces (Since I used the smaller asparagus I left them as is)

Combine asparagus and next 3 ingredients into a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450 for 10 minutes or until vegetables begin to brown; stir vegetables. Add tomatoes, and cook 5 minutes

While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water. Keep pasta and reserved water warm.

Combine chicken, vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.

Sweet Cucumber Salad

I LOVE getting fresh vegetables and I used the opportunity to create a yummy cucumber salad! Thanks TP!

Sweet Cucumber Salad

3 cups thinly sliced quartered cucumber
2 t minced fresh cilantro


1/4 cup splenda
2 T water
2 T white wine vinegar
2 T lime juice
1 green onion, thinly sliced
1/2 t salt

In a salad bowl, combine cucumber and cilantro. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Serve with a slotted spoon

Monday, July 19, 2010

Easy So Good Jalapeno Poppers

Just realized that I never posted the recipe to these simple and delicious jalapeno poppers! Thanks TP for a great recipe and fresh produce!

Easy So Good Jalapeno Poppers

Cream Cheese
Shredded Cheddar (I used Fat Free)
Bacon (I used center cut)

Cut Jalapenos in 1/2, remove seeds

Fill each side with cream cheese

Top with shredded cheddar cheese and press down into cream cheese

Wrap stuffed jalapeno with 1 slice of bacon (About 1/2 slice per jalapeno half)

Bake at 425 about 15-20 minutes or until bacon is cooked


Dilled Potatoes with Feta

This was a great starchy side dish to accompany our London Broil and Broccoli! Its very unique in flavor and makes a colorful presentation. Two of my favorite characteristics in food! The broccoli was featured a few weeks ago as the Broccoli with Sour Cream Sauce. Jason loves eating his vegetables with that sauce!

Dilled Feta Potatoes
Adapted from Simple and Delicious June/July 2010

1 lb. small red potatoes, halved
1 cup crumbled feta cheese
1/4 cup snipped fresh dill
2 T olive oil
1 T lemon juice
1/4 t salt
1/4 t pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain

In a serving bowl, combine the cheese, dill, oil, lemon juice, salt and pepper. Add potatoes and toss gently to coat.


Spinach and Artichoke Dip Healthy Makeover

I had been dying to try out this recipe...and needless to say it was another keeper! I LOVE Spinach and Artichoke dip and was so stoked to see a recipe for it in Cooking Light. Yum!

Spinach and Artichoke Dip Healthy Makeover
Adapted from Cooking Light August 2009

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

1. Preheat oven to 350
2. Combine 1.5 cups mozzarella, sour cream, 2 T Parmesan, and next 6 ingredients in a large bowl; stir until well blended. Spoon mixture into a 1.5 quart baking dish. Sprinkle with remaining mozzarella and remaining 2 T Parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown.

Friday, July 16, 2010

Buffalo Chicken

I think we finally found an absolute household favorite for a basic buffalo chicken. This recipe was phenomenal! As Jason says... "This is definitely a keeper!"

Buffalo Chicken

4 Boneless Skinless Chicken Breast Halves
1/4 t salt
1/4 t pepper
2 eggs (I used 1/2 cup egg substitute)
1/2 cup seasoned breadcrumbs (Didn't have seasoned, used original and added Italian seasoning)
3 T Olive Oil (I didn't use nearly that much!)
1/4 cup buffalo wing sauce (Franks Red Hot Buffalo style)
1/2 cup shredded part-skim mozzarella

Flatten chicken to 1/2-in thickness. Sprinkle with salt and pepper. In a shallow bowl whisk eggs. Place bread crumbs in another shallow bowl. Dip chicken in eggs, then coat with breadcrumbs.

In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with cheeses, cover and cook until cheese is melted.


Simple Stuffed Mushrooms

These are about as easy as it gets! If you're looking for something to occupy the "starving" people in the house anticipating can easily whip these out in no time! It has minimal ingredients and they were delicious!

Simple Stuffed Mushrooms

1 package Garlic-herb Cheese Spread (Around 5.2 oz.)
3 T grated Parmesan cheese
30 small fresh mushrooms, stems removed
Thinly sliced fresh basil, optional
dash of Paprika, optional

In a small bowl combine cheese spread and 2 T Parmesan cheese; spoon into mushroom caps

Transfer to a foil lined baking sheet; sprinkle with remaining Parmesan cheese. Bake at 400 for 10-12 minutes or until lightly browned. Garnish with basil and paprika if desired

Wednesday, July 14, 2010

Homemade Pico De Gallo

I LOVE Mexican food...I LOVE salsa...and I LOVE Pico! I was so excited to receive a bunch of fresh vegetables from a friends garden. Once I got home with tomatoes and jalapenos I quickly realized I had cilantro and onion so I could put together pico! Its super easy to make...just a little time consuming...enjoy

Pico De Gallo ala Sassy Pants

2-3 Medium Tomatoes, seeded and chopped into small pieces
1/2 white onion, finely chopped
2 Medium sized Jalapenos, seeded and chopped
Juice of 1 Lime
3 garlic cloves, minced (can reduce...this is just how I do it)
Sea Salt
1/2 cup finely chopped fresh cilantro (This is one recipe you don't want to use dried! Add more if you like)

1. Chop tomatoes, onions, cilantro and jalapenos and place into bowl

2. Mince garlic cloves and add to tomato mixture

3. Sprinkle sea salt to taste

4. Squeeze juice of 1 lime over mixture

5. Stir well to blend and refrigerate at least 30 minutes before serving to blend the flavors together...Enjoy!

Tuesday, July 13, 2010

Southwestern Zucchini Boats

These surprised Jason with their pack of delicious flavor and filling abilities! He was slightly concerned when I told him these were our main dish for the evening...he even tried to sneak a fast one by thinking he would scoop out the "Southwestern" and avoid the veggies! Yum!

4 Medium Zucchini
1 lb lean ground beef (I used 96/4)
3/4 cup salsa
1/4 cup dry bread crumbs
1/4 minced fresh cilantro
1 t chili powder
1/2 t ground cumin
1/4 t salt
1/8 t pepper
1/2 cup fat free cheddar

1. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat, scoop out pulp leaving 1/4-in shells.

2. Place shells in an ungreased 3-qt microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

3. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese. Spoon into zucchini shells.

4. Microwave uncovered on high for 4 minutes. Sprinkle with a little more cheese if desired and replace in microwave for 3-4 minutes or until cheese has melted and zucchini are tender.

Crab Cake Stuffed Baked Potatoes

I love potatoes and have recently developed an addiction to crab cakes! I found this recipe and tweaked it to better suit what I like the best. The outcome - delicious!! This is going to be a definite dish to spruce up the baked potato and create a yummy side! Its basically a twice baked potato with a little extra.

Crab Cake Stuffed Baked Potatoes
**Serving size 4**

4 Small-Medium Sized Baking Potatoes
1 can crab meat, drained
1/2 cup fat free sour cream
2 T spicy brown mustard
2 dashes lemon juice
1/4 t garlic powder
1/2 t Old Bay Seasoning
dash salt & pepper
2 T Smart Balance Tub Style Butter
1/4 cup Panko Bread Crumbs

1. Scrub potatoes and bake in microwave until completely cooked. Remove and let cool for a moment
2. In the meanwhile mix sour cream, mustard, lemon juice, garlic, old bay, salt, pepper and crab together. Mixing well
3. Cut slit in top of potato and scoop out insides of potato combining well with the crab mixture. Try to leave around a 1/4th-inch next to skin to create a nice shell.
4. Combine potato/crab mixture well
5. Melt 2 T butter and stir into mixture
6. Spoon mixture into potato shells
7. Sprinkle bread crumbs on top
8. Bake at 350 for about 10-15 minutes

Wednesday, July 7, 2010

Beefy Mac

This is another recipe I took from the Lebanese cookbook. My only addition was adding meat to satisfy the man of the house. This was delicious!! I was super unmotivated tonight but this was simple and I had most of the ingredients available. What I didn't have I had an easy substitute. Yum!

Macaroni with Tomato Sauce and Beef

2 c. elbow macaroni
1 medium onion, chopped
2 T olive oil
2 large cloves garlic
1 t sweet basil (I didn't have...)
1 t. salt plus salt and pepper to taste
1 8-oz can tomato sauce (I happened to have tomato sauce flavored with oregano, basil and garlic...if using beef...use two cans of the sauce to get enough)
1/8 t. cinnamon
.5-1 lb ground beef

Boil the macaroni in salted water until done, about 10 minutes. Drain and rinse in cold water. In a sauce pan, saute the onion in oil until golden. Mash the garlic and sweet basil with 1 t salt. Add this mixture to the onion and continue sauteing for another minute. Add the tomato sauce, cinnamon and salt and pepper to taste. Bring the sauce to a boil, add the macaroni and heat through (Add the beef at this time if you choose).

Lebanese Potato Salad

I did this as somewhat of the recipe of Lebanese Potato Salad. DF's mom makes it a lot and I used a recipe from a cookbook that I got for Christmas. Its a great (and pretty!) side dish. The simplicity makes it a perfect accompaniment to basically any main dish. Yum!!

Lebanese Potato Salad

4 large potatoes (I used about 8-9 red potatoes)
1 small clove garlic (used a little more)
1 t. salt (Used a little less)
1 t. pepper
1/3 cup of lemon juice (used more on accident!)
1 small onion, chopped
1/3-1/2 c. coarsely chopped parsley
1/3 c. olive oil

Boil the potatoes, cool and cut into 1-inch cubes (I did quarters). Mash the garlic with the seasonings. Add the lemon juice and stir well. Add the rest of the ingredients and toss, mixing well

Monday, July 5, 2010

Spicy Turkey Wraps

This proved to be another quick, easy, weeknight favorite! I wanted to do these as lettuce wraps but didn't have lettuce so used whole wheat fajita sized tortillas. DF even discovered this was super delicious on tortilla chips! Yum!

1 lb ground turkey
1/3 cup matchstick carrot sticks
1 T minced peeled fresh ginger
1/4 cup low sodium soy sauce
1 T rice vinegar
1/4 t dark sesame oil
1/4 t crushed red pepper
1/2 cup thinly sliced green onions
1/4 cup fresh cilantro (Had to go with dried today)

Heat a nonstick skillet over medium heat until hot. Add turkey, carrots, and ginger; saute 6 minutes or until turkey is no longer pink, stirring to crumble. Stir in soy sauce and next 3 ingredients; cook 1 minute

Remove mixture from heat; stir in green onions and cilantro. Spoon into wraps and serve

Taco Turkey Skillet

I found this recipe on the back of an insert for a magazine and it is the ultimate weeknight favorite. It includes ingredients that we most often have in our house and can be put together quickly for an evening meal in a hurry.

Taco Turkey Skillet

1 can Tomato Soup, I use healthy request
1 lb ground turkey (99% lean)
1/2 cup salsa
2 whole wheat tortillas, cut into strips (I use fajita size)
1/2 cup shredded fat free cheddar cheese

Brown turkey in large nonstick skillet and crumble

Add tomato soup, salsa and tortilla strips to turkey

Allow to simmer for around 5 minutes, add cheese and continue to cook for about 2-3 more minutes

We serve ours in bowls almost like chili

Buffalo Chicken Dip

We've had several version of this dip...we have devoured all of them and I decided it was my turn to create my version! For entertaining, I would suggest doubling or tripling this recipe (or heck maybe even more)...its sure to please your crowd!

Buffalo Chicken Dip

8 oz. tub cream cheese (I used fat free), room temperature
1/4 cup ranch dressing (I used fat free sour cream/ranch seasoning mix)
1/4 cup nonfat plain yogurt
1/2 cup shredded part-skim mozzarella cheese
1/2 cup Franks Red Hot, Buffalo Style

Place cream cheese in bowl and microwave just enough to smooth cream cheese to a creamier texture

Add remaining ingredients, stir well

Microwave for 2-3 minutes, stir and microwave more if necessary

Voila! Super easy and sure to please your crowd!

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