I’ve put a healthier spin on three crowd-pleasing party snacks and I PROMISE with all the goodness happening, you cannot tell the difference - they are SO dang good! Make these for your New Year’s Eve celebrations!
Artichoke Spin Dip
Makes 16 servings
115 calories / 8F / 4C / 6P
Ingredients:
- 3 cups fresh spinach, chopped
- 14 oz. can artichoke hearts, chopped
- 1 cup freshly grated Parmesan cheese
- 1 cup freshly grated, part-skim Mozzarella cheese
- 1/2 cup nonfat, plain Greek yogurt
- 1/2 cup olive oil mayo
- 1 cup Neufchâtel cream cheese
- 1 Tbs. minced garlic
- 1 Tbs. lemon juice
- Salt & pepper to taste
1. Preheat oven to 375 degrees.
2. Mix the spinach, artichokes, Parmesan and 3/4 cup of the mozzarella cheese together in a bowl; set aside.
3. In a separate bowl, beat the cream cheese, yogurt, mayo, garlic, lemon juice, salt, and pepper together. Add all of the ingredients to one bowl, and mix until well combined.
4. Pour into a greased 8x8 glass baking dish. Sprinkle with the remaining 1/4 cup of mozzarella cheese. Bake for 20 minutes. Serve with your favorite chips and veggies. Enjoy!
Sticky Sweet Meatballs
Makes 16 servings
335 calories / 12F / 31C / 26P
Ingredients:
- 3 lbs. lean ground chicken or turkey
- 1 cup oat flour
- 1 cup fresh, minced onions
- 1/2 cup part-skim, shredded mozzarella cheese
- 2 Tbs. minced chives
- 1 tsp. sea salt
- Dash black pepper
- 2 cups Stubb’s Sticky Sweet BBQ Sauce
1. Add the ground meat, oat flour, minced onions, mozzarella cheese, chives, sea salt and pepper to a bowl. Mix well with hands. Using your hands or a small cookie scoop, form into meatballs.
2. Heat a skillet or pan over low-medium heat. Spray with cooking spray and place meatballs in the pan; cover. Rotate every couple minutes, browning all sides. Add the BBQ sauce to the pan. Toss the meatballs in the sauce until well coated. Remove from heat once cooked through.
3. Add the meatballs to a crockpot and keep warm until ready to serve. Serve with toothpicks or skewer sticks.
*These would be awesome served up with some grilled pineapple kabobs!
Peanut Butter Cup Popcorn
Makes 8 servings / about 85g per serving
400 calories / 19.5F / 42.5C / 14P / per serving
Ingredients:
- 12 (72g) cups air-popped popcorn
- 1 cup (8 oz.) OffBeat Chocolate Peanut Butter Cup Butter or natural peanut butter
- 3⁄4 (6 oz.) cup raw honey
- 2 Tbs. grass-fed butter
- 1 tsp. vanilla extract
- Pinch sea salt
- 1 Tbs. cocoa powder
- 1 serving CSE Chocolate Peanut Butter Protein Powder
- 60g dark chocolate chips
- 1⁄4 (32g) cup powdered peanut butter
- 1 serving CSE Chocolate Peanut Butter Protein Powder
1. Pop the popcorn kernels (about 1⁄3 cup) into a large bowl. Remove all unpopped kernels from the bowl. Set aside.
2. Add the peanut butter, honey, butter and vanilla to a small sauce pan over low-medium heat. Whisk until well combined and melted down. Remove from heat.
3. Add the sea salt, cocoa powder and protein powder to the pot with the peanut butter mixture. Stir until combined. Pour over the top of the popcorn while the sauce is still warm and stir until the popcorn is well coated.
4. Sprinkle the dark chocolate chips, powdered peanut butter and protein powder over the top of the popcorn. Stir until the popcorn is well coated and all the dry powder is incorporated. Weigh the entire batch and divide by eight to get the amount needed for one serving. Enjoy!
