Baked Spinach-and-Artichoke Dip
- 2 (6-oz) packages fresh baby spinach
- 1 tablespoon butter
- 1 (8-oz) package 1/3-less-fat cream cheese
- 1 (14-oz) can artichoke hearts, drained and chopped
- ½ cup light sour cream
- ½ cup shredded part-skim mozzarella cheese, divided
- Fresh pita wedges or baked pita chips
- Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.
- Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.
- Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.
- Bake at 350° for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.
Note: Thoroughly wash bagged spinach before using.
Coconut Chicken Fingers
- 4 (6 ounce) skinless, boneless chicken breast halves, cut into ½-inch thick strips
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 cup rice flour
- 1 cup whole buttermilk
- 1 large egg
- 1 1/2 cups unsweetened flaked coconut
- 3 tablespoons canola oil
- Sweet chile sauce (optional)
- Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.
- 1 (20-ounce) can pineapple chunks
- 3 tablespoons rice vinegar
- 2 tablespoons ketchup
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon crushed red pepper
- 1 large egg
- 1 medium carrot, shredded
- 1/4 cup finely chopped scallion whites
- 2 tablespoons minced fresh ginger
- 1 1/2 teaspoons Chinese five-spice powder
- 3/4 teaspoon salt
- 8 ounces ground turkey breast
- 8 ounces ground pork
- 2 teaspoons canola oil
- 1 large red bell pepper, cut into 1-inch pieces
- 1/2 cup sliced scallion greens
- Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.
- Drain pineapple juice into a small bowl. Whisk in vinegar, ketchup, soy sauce, brown sugar, cornstarch and crushed red pepper. Set aside.
- Finely chop enough pineapple to yield 1/2 cup. Press out excess moisture with paper towels. Reserve the remaining pineapple chunks for the sauce.
- Lightly beat egg in a large bowl. Stir in carrot, scallion whites, ginger, five-spice powder, salt and the finely chopped pineapple. Add turkey and pork; gently mix to combine (do not over mix). Using a scant 1 tablespoon each, make 36 small meatballs. Bake on the prepared baking sheet until just cooked through, about 15 minutes.
- Heat oil in a large skillet over medium heat. Add bell pepper and cook for 1 minute. Whisk the reserved juice mixture and add to the pan. Bring to a boil and cook, stirring, for 1 minute. Stir in the remaining pineapple and the cooked meatballs.
- To serve, thread a meatball and a piece of pineapple and/or pepper onto a small skewer or toothpick. Transfer to a platter, drizzle with sauce and sprinkle with scallion greens.