Spicy Buffalo Tenders
12 boneless, skinless chicken breast tenderloins
½ cup seasoned breadcrumbs
¼ cup all-purpose flour
½ tspn. salt
¼ tspn. dried thyme
2 tablespoons margarine
½ cup nonfat yogurt
4 tablespoons Tabasco or other bottled hot sauce
1 teaspoon white wine vinegar
Preheat oven to 425 degrees. Spray baking sheet with nonstick cooking spray, set aside. In a small bowl, combine breadcrumbs, flour, salt, and thyme until well mixed. Dip chicken tenderloins in ice water for 5 minutes. Dip each strip in yogurt, then in breadcrumb mixture, and coat well. Arrange each chicken strip on baking sheet until all strips have been prepared. In a small saucepan, melt the margarine and remove from heat. Add Tabasco and white wine vinegar and mix well. Bake the chicken strips for approximately 8 minutes, turning once halfway through cooking time. Brush each side of chicken strips with Tabasco mixture and continue cooking an additional 8 minutes, turning a few times until golden brown and cooked through. Pour any remaining sauce mix evenly over strips and serve hot with fresh celery sticks and low-fat bleu cheese dressing.
White Bean Dip
15 ounces cooked cannellini beans
1/2 cup chopped parsley
1/2 teaspoon chili powder
1/3 cup cilantro
1/4 teaspoon coriander, crushed
2 tablespoons fresh lemon juice
1/4 cup green onion, chopped
1/2 teaspoon ground cumin
2 cloves garlic
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon plain nonfat yogurt
Place all ingredients in food processor, and process until smooth. Serve with pretzels or fat-free chips or spread on toasted cocktail bread and top with finely minced parsley.
Seven Layer Dip
1 (16-ounce) can fat-free refried beans
1/2 cup salsa
1 cup or fat-free sour cream
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese or reduced-fat cheddar cheese
2 medium tomatoes, chopped
1 avocado, seeded, peeled and diced
1/4 cup sliced green onions
2 tablespoons chopped ripe olives
In a medium bowl, stir together the refried beans and salsa. Spread the bean mixture on a 9-inch platter or in a pie plate. Spread the yogurt cheese or sour cream on top of the bean layer. Then layer the shredded cheese, tomatoes, avocados, green onions and olives on top. If desired, cover and refrigerate for up to 4 hours. Serve with baked tortilla chips.
Guacamole
1 1/2 cups avocados, peeled & cubed
1/3 cup onion, coarsely chopped
1 cup nonfat ricotta cheese
2 tblspns. finely diced white onion
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