Hgs Rockin Restaurant Spinach Dip Ww Points 1 Food

CLASSIC CREAMED SPINACH - WW POINTS = 1

Steps:

• Spray a nonstick skillet with nonstick spray and set over medium-high heat. Add 1 bag of the spinach and cook until wilted. Drain. Repeat with the remaining 2 bags; squeeze dry.
• While the spinach cooks, whisk the milk, flour, salt and nutmeg in a medium saucepan until blended; bring to a simmer over medium-high heat. Reduce the heat and cook, stirring, until thickened, 4-5 minutes. Add the spinach and cook, stirring, until hot, about 1 minute.
• If making ahead, let cool; freeze in an airtight container up to 1 month. Thaw in the refrigerator overnight. Cook with 2 tablespoons low-fat milk until hot.

HG'S KICKIN' CRANBERRY SAUCE - WW POINTS = 1

Steps:

• In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water. Set stove to medium heat, cover pot, and bring to a boil.
• Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally. Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
• Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined. Stir in cinnamon and apples and mix well. Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
• Once chilled and set, remove mixture from the fridge and give it a good stir. Drain juice from the can of orange segments. Roughly chop orange segments and drain any excess liquid from them. Slightly crush almonds so that they break into smaller pieces. Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!

HG'S HOLY MOLY CANNOLI CONES - WW POINTS =3

Steps:

• Place all ingredients except the cones and chocolate chips in a medium bowl. Using an electric mixer, beat on high until mixture is fully combined and fluffy. Fold in half of the chocolate chips.
• Carefully transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.
• Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.
• Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
• Eat and enjoy!

HG'S CRAZY-CREAMY SPINACH ARTICHOKE DIP - WW POINTS = 2

Steps:

• If you want to serve this dish hot, preheat oven to 350 degrees.
• In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
• In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
• To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
• If serving dip cold, top with the remaining tablespoons of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

HG'S SO-GOOD CHOCOLATE CHIP SOFTIES! - WW POINTS = 1

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well.
• In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips.
• Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty!

HG'S ROCKIN' RESTAURANT SPINACH DIP - WW POINTS = 1

Steps:

• In a medium-sized saucepan, melt your Monterey Jack over a low flame.
• In a separate pan, saute garlic and shallots with some nonstick cooking spray.
• Add soy milk to melted cheese, stirring continuously. Next, add mayo, sour cream and parmesan into your cheese mixture, still stirring over low heat. Add your sauteed garlic and shallots, as well as water chestnuts. Add your well-drained, chopped spinach and mix thoroughly.
• Spoon your dip into a medium-sized casserole dish and bake in a preheated 325-degree oven for 20-25 minutes. Voila! Your spinach-y masterpiece is complete. You may add salt and/or pepper if desired.