chapter seven
party time

party & holiday foods
it's my party and I'll chew if I want to.

Some people believe that you should never serve guilt-free foods at parties, family gatherings, or holiday get-togethers. Those people have clearly not been exposed to the recipes in this chapter. These are so good that no one will ever know they're not LOADED with tons of fat and calories. There's nothing fake-tasting or diet-y about any of these crowd-pleasers. Promise!

hg's de-pudged pigs in a blanket

Ingredients

8 fat-free or nearly fat-free hot dogs (40 to 50 calories each)

1 can (8 servings) Pillsbury Reduced Fat Crescent Rolls refrigerated dough

Directions

Preheat oven to 375 degrees.

Cut each hot dog into 4 even pieces.

Take 1 of the 8 triangle-shaped portions of the dough and stretch or roll it out slightly, making it into a larger triangle. Then cut this piece of dough into 4 long, narrow triangles. Beginning at the base of each of these triangles, roll 1 hot dog piece up in each triangle until the point of the triangle wraps around the center. Place your blanketed pigs on a large, ungreased baking pan and repeat entire process 7 more times with remaining dough and hot dog pieces. (Be sure to evenly space them, as the dough will expand while baking.)

Place pan in the oven and cook for about 12 minutes, until dough appears slightly browned and crispy. Enjoy!

MAKES 8 SERVINGS

For a pic of this recipe, see the photo insert. Yay!

merry marinated veggies

These veggies taste even better the second day!

Ingredients

1 large cucumber, thinly sliced

1 medium red bell pepper, thinly sliced

1 medium zucchini, halved lengthwise and cut into ½-inch-wide strips

1 cup thinly sliced red onions

1 cup balsamic vinegar

1 teaspoon olive oil

4 no-calorie sweetener packets

Salt and black pepper, to taste

Directions

Combine vinegar, oil, and sweetener with 1 cup of water.

Place all veggies in a separate dish. Cover veggies with vinegar marinade and stir. Cover dish and refrigerate for at least 1 day.

Season to taste with salt and black pepper.

MAKES 5 SERVINGS

snack-tastic holiday mix

This stuff is so good, it's gonna take a lot of restraint to not down it all in one sitting. So invite some friends over ASAP to share it with you!

Ingredients

2 cups puffed corn cereal (like Kix)

½ cup Fiber One bran cereal (original)

1 ounce (about 1 cup) crispy freeze-dried apples

3 tablespoons Splenda No Calorie Sweetener (granulated)

1½ tablespoons light whipped butter or light buttery spread

1 tablespoon light corn syrup

½ teaspoon cinnamon

1 tablespoon sliced almonds

Directions

Since this is a quickie recipe, it's best to have all ingredients measured out and ready to go before starting, in order to avoid burning. Begin by setting out a large piece of foil for the recipe to cool on after it's prepared.

In a medium saucepan, combine butter, Splenda, corn syrup, and cinnamon. Stir while cooking over low heat. Once mixture is thoroughly blended and bubbling, stir in both cereals and coat them with the mixture. Continuously stir for about 2½ minutes, until cereal mix looks well coated and toasty.

Mix in apple crisps and almonds, and then immediately remove from heat. Spread mixture out on foil until cool.

MAKES 4 SERVINGS

jalapeño swappers

These poppers are so good, your guests will never know they're low in fat and calories! But remember to remove all the seeds—they're super-spicy!

Ingredients

5 fresh whole jalapeños

½ cup Fiber One bran cereal (original)

¼ cup fat-free liquid egg substitute

¼ cup fat-free cream cheese

¼ cup shredded fat-free cheddar cheese

Optional: salt, black pepper, garlic powder

Directions

Preheat oven to 350 degrees.

Halve the jalapeños lengthwise and remove the seeds, stems, and membranes. Be very careful when handling jalapeños. Wash your hands frequently and well, and avoid touching your face and eyes. Wash halves and dry them very well. Set aside.

Stir together cream cheese and shredded cheese. If you like, season cheese mixture with salt, black pepper, and/or garlic powder.

Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. If you like, season crumbs with salt, black pepper, and/or garlic powder. Place crumbs in one small dish and egg substitute in another.

Stuff each jalapeño half with the cheese mixture. Next, carefully coat both sides of each jalapeño half, first with egg substitute and then with Fiber One crumbs.

Place jalapeños on a baking pan sprayed with nonstick spray and place in the oven. Cook for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers).

MAKES 2 SERVINGS

100 Calories—This or That?

Nutritional information based on averages.

save-the-day stuffing

Ingredients

6 slices light bread (40 to 45 calories each with about 2g fiber per slice)

1 cup chopped onions

1 cup chopped celery

1 cup chopped mushrooms

1 cup fat-free broth (chicken or vegetable), at room temperature

¼ cup fat-free liquid egg substitute

1 tablespoon light whipped butter or light buttery spread

2 teaspoons minced garlic

Salt, black pepper, rosemary, and thyme, to taste

Directions

For best results, leave bread uncovered for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread.

Preheat oven to 350 degrees.

Cut bread into ½-inch cubes. Spray a medium baking dish with nonstick spray and place bread cubes evenly along the bottom of the dish.

In a medium pot, combine broth, celery, and onions. Cook for 8 minutes over medium heat.

Remove pot from heat and add mushrooms and garlic. Season mixture to taste with salt, black pepper, rosemary, and thyme. Let cool for several minutes.

Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not saturated. If necessary, add 1 to 2 tablespoons of water and then mix again.

Cover with foil and cook dish in the oven for 20 minutes.

Remove foil and fluff and rearrange stuffing. Return dish to oven, uncovered, and cook for an additional 15 minutes.

MAKES 5 SERVINGS

party poppin' trail mix

Ingredients

2 cups popped 94% fat-free kettle corn microwave popcorn

1 cup puffed corn cereal (like Kix)

½ cup Fiber One bran cereal (original)

2 ounces chocolate-covered soy nuts

1 ounce (about 1 cup) freeze-dried fruit

Directions

Combine all ingredients and give 'em a shake. Wasn't that easy?

MAKES 5 SERVINGS

cheesy dog tortilla roll-ups

These are awesome (and easy-to-make) mini hors d'oeuvres!

Ingredients

2 fat-free or nearly fat-free hot dogs (40 to 50 calories each)

1 medium low-fat flour tortilla (about 110 calories with at least 6g fiber)

¼ cup shredded fat-free cheese (cheddar or American)

Directions

Microwave hot dogs according to directions on package.

Slice tortilla in half. Sprinkle cheese evenly on top of both halves, avoiding the edges. Heat tortilla halves in the microwave for about 20 seconds, until cheese is just slightly melted.

Immediately roll 1 hot dog in each cheesed-up tortilla half by placing the dog at the straight side of the tortilla and then rolling it up tightly.

Toast roll-ups in the toaster oven until desired crispiness is reached. Slice each roll-up into thirds, and then serve with toothpicks.

MAKES 3 SERVINGS

rockin' lean bean casserole

This recipe will rock your holiday world! The key here is to find really awesome onion-flavored soy crisps.

Ingredients

Two 16-ounce bags frozen French-style green beans, thawed, drained, and thoroughly dried

Two 10.75-ounce cans Campbell's 98% Fat Free Cream of Celery Soup

One 8-ounce can sliced water chestnuts, drained

1 ounce (about 25 pieces) onion-flavored soy crisps, crushed

Directions

Preheat oven to 325 degrees.

Make sure green beans are thoroughly drained and completely dry—use a towel if you need to. Then place half of the green beans in a casserole dish (a 2- to 3-quart rectangular one works best).

Pour 1 can of the soup evenly on top of the layer of green beans. Place half of the sliced water chestnuts over the soup layer.

Cover with remaining green beans and then top with the rest of the soup. Evenly top with the remaining water chestnuts. Place dish in the oven and cook for 45 minutes.

Top with crushed soy crisps and return dish to the oven for another 10 minutes or so, until crisps turn golden brown.

MAKES 10 SERVINGS

rockin' restaurant spinach dip

This dip is so good, it may actually bring tears to your eyes. It's great with pita chips, mixed into egg whites, or stirred into Tofu Shirataki noodles!

Ingredients

One 10-ounce package frozen chopped spinach, thawed and drained thoroughly

4 ounces canned sliced water chestnuts, chopped

4 ounces fat-free block cheese (any kind)

3 tablespoons plus 1 teaspoon reduced-fat Parmesan-style grated topping

cup plus 2 teaspoons fat-free mayonnaise

¼ cup fat-free sour cream

1 ounce light soymilk

2 tablespoons minced shallots

1 teaspoon minced garlic

Salt and black pepper, to taste

Directions

Preheat oven to 325 degrees.

Cook garlic and shallots over medium heat in a pan sprayed with nonstick spray, until softened but not burned (a minute or two). Set aside.

In a medium saucepan, melt block cheese over a low flame with the soymilk, stirring occasionally.

Once cheese has melted and the mixture is well blended, add mayo, sour cream, and Parmesan. Stir until thoroughly mixed (still over low heat).

Next, add garlic, shallots, and water chestnuts and stir. Add spinach to the pot and mix thoroughly.

Spoon dip into a medium casserole dish and bake in the oven for 20 to 25 minutes.

Voilà! Your spinach-y masterpiece is complete. Season to taste with salt and black pepper.

MAKES 8 SERVINGS

For a pic of this recipe, see the photo insert. Yay!

no-nonsense nog

Ingredients

5 cups light vanilla soymilk

1 small (4-serving) package sugar-free fat-free vanilla instant pudding mix

6 no-calorie sweetener packets

1 teaspoon imitation rum extract

½ teaspoon nutmeg

Directions

Combine all ingredients in a blender and blend on high until mixed thoroughly. Refrigerate for a few hours to allow nog to thicken.

MAKES 5 SERVINGS

guilt-free dirt & worms surprise

This is the perfect recipe for Halloween or kids' birthday parties.

Ingredients

2 small (4-serving) packages sugar-free fat-free instant chocolate pudding mix

4 cups fat-free milk

4 sheets (16 crackers) chocolate graham crackers, crushed

12 gummy worms, chopped into thirds

Directions

To make the pudding, add both packages of pudding mix to the milk and beat with a whisk for 2 to 4 minutes, until pudding is thoroughly mixed and thickened.

Pour pudding into a wide serving bowl. Place in the fridge for at least 15 minutes to set.

Once ready to serve, top pudding with worms. Then evenly distribute crushed graham crackers on top of worms.

MAKES 8 SERVINGS

amazing ate-layer dip

This dish is delicious served hot or cold. The seasoned butternut squash layer is the perfect swap for refried beans!

Ingredients

4 cups shredded iceberg lettuce

2½ cups peeled and cubed butternut squash

2 cups cherry tomatoes, chopped

1 cup diced onions

1 cup canned black beans, heated (if desired)

4 ounces ground-beef-style soy crumbles, thawed if previously frozen

4 ounces roasted red peppers (not packed in oil), chopped

½ cup fat-free sour cream

¼ cup shredded fat-free cheddar cheese

3½ teaspoons taco seasoning mix, dry

Optional: salt, black pepper, lime juice

Directions

Combine half of the tomatoes with all of the onions. Season to taste with salt, black pepper, and lime juice, if desired. Set aside.

Next, nuke squash in a covered microwave-safe dish with 2 tablespoons of water for 6 to 7 minutes, until squash is tender enough to mash.

Using a fork or potato masher, mash squash to a pulp. Mix in 1 ½ teaspoons of the taco seasoning and set dish aside.

Combine soy crumbles with the remaining tomatoes, and 2 teaspoons of taco seasoning, in a heated pan sprayed with nonstick spray. Cook over a medium flame, stirring occasionally, until heated and mixed.

In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, "meat" mixture, shredded cheese, red peppers.

MAKES 8 SERVINGS

For a pic of this recipe, see the photo insert. Yay!

Would You Rather . . .

Times based on estimates for a 150-pound woman.

portabello skinny "skins"

This recipe was inspired by HG's pals over at the Mushroom Council. It makes an awesome party starter if you cut the "skins" into wedges and then serve them with toothpicks.

Ingredients

4 large portabello mushroom caps

2 slices (about 1 ounce) extra-lean turkey bacon

cup shredded fat-free cheddar cheese

1 small tomato, chopped

1 tablespoon minced scallions

¼ teaspoon salt

teaspoon black pepper

Directions

Preheat oven to 450 degrees.

Over medium heat, cook bacon strips, in a pan sprayed with nonstick spray, until crispy (about 5 minutes). Once cool enough to handle, crumble bacon into small pieces and set aside.

Line a baking pan with foil and spray lightly with nonstick spray. Wipe mushrooms clean with a moist paper towel and then let them dry.

Spritz caps lightly with nonstick spray (mist both sides as well as mushroom edges). Sprinkle the flat side with salt and black pepper, and then place, rounded-side down, on the baking pan.

Divide cheese among mushroom caps. Bake for 10 minutes in the oven or until cheese melts and edges begin to brown.

Remove pan from oven and sprinkle bacon, tomato, and scallions over mushrooms.

Return pan to oven and cook for an additional 5 minutes or until mushrooms are thoroughly heated.

MAKES 4 SERVINGS

crazy-creamy crab-stuffed mushrooms

Ingredients

12 medium (about 2 inches wide) brown mushroom caps

2 ounces drained white crabmeat

2 tablespoons minced celery

2 tablespoons minced red bell peppers

1 wedge The Laughing Cow Light Original Swiss cheese

1 tablespoon fat-free sour cream

1 tablespoon fat-free cream cheese

2 teaspoons fat-free cheese-flavored sprinkles

Directions

Preheat oven to 375 degrees.

Wipe mushrooms clean with a damp paper towel and then dry them with a dry paper towel. Place, rounded-side down, on a baking dish sprayed lightly with nonstick spray.

In a small dish, thoroughly combine all other ingredients. Evenly spoon crab mixture into the mushroom caps.

Place baking dish in the oven for 10 to 12 minutes, until mushrooms are hot. Enjoy the creamy, crab-tastic goodness!

MAKES 3 SERVINGS

yummy yummy eggplant goo

This veggie-packed dip is a party must! It's great with warm pita pieces or cut-up veggies. But don't be surprised if you find some guests hovering over the bowl eating it straight. I keep this dish in the fridge and eat it in egg scrambles, on salads and sandwiches, and as a side dish. YUM!!! (Pssst . . . it's not really a goo—I just liked the name!)

Ingredients

1 medium eggplant, peeled and cut into 1-inch cubes

1 medium red onion, chopped

½ red bell pepper, chopped

½ yellow bell pepper, chopped

¼ cup halved cherry tomatoes

1 tablespoon chopped garlic

1 tablespoon tomato paste

½ tablespoon olive oil

1 teaspoon salt

¼ teaspoon black pepper

Directions

Preheat oven to 400 degrees.

Arrange all vegetables in a baking pan sprayed with nonstick spray. Sprinkle with garlic, olive oil, salt, and black pepper. Toss well.

Place pan in the oven and roast for about 40 minutes (until vegetables are tender), mixing occasionally.

Once cool enough to handle, place the contents of the pan into a blender with the tomato paste. Pulse several times until dip is chunky. (Do not process until smooth.)

MAKES 8 SERVINGS

i can't believe it's not sweet potato pie

You may want to make a double batch of this stuff. It always goes fast at parties!

Ingredients

1 large butternut squash (large enough to yield 2 cups mashed flesh)

½ cup fat-free liquid egg substitute

cup light vanilla soymilk

cup sugar-free maple syrup

¼ cup Splenda No Calorie Sweetener (granulated)

1 teaspoon cinnamon

½ teaspoon vanilla extract

¼ teaspoon salt

cup miniature marshmallows

Directions

Preheat oven to 350 degrees.

Use a sharp knife to remove both ends of the squash. Peel squash and cut into large chunks, removing seeds.

Fill a large, microwave-safe dish with ½ inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (squash should be tender enough to mash, but not overcooked).

With a potato masher, food processor, or fork, mash squash thoroughly. Measure out 2 generous cups, lightly packed, and place in a baking dish.

Add all ingredients except for the marshmallows to the dish. Mix ingredients thoroughly, but do not over-stir (squash should still be pulpy). Bake in the oven for 45 to 50 minutes, until solid and not liquidy.

Top the "pie" with mini marshmallows. Return to the oven for 5 minutes or until marshmallows begin to brown. Allow to cool before serving.

MAKES 4 SERVINGS

For a pic of this recipe, see the photo insert. Yay!

sassy veggie egg rolls

Ingredients

12 large square egg roll wrappers

2 cups shredded cabbage

1 cup chopped onions

½ cup shredded carrots

½ cup chopped bean sprouts

½ cup chopped celery

½ cup canned pineapple in juice, chopped

½ cup canned sliced water chestnuts, chopped

¼ cup light or low-sodium soy sauce

2 tablespoons minced garlic

Salt and black pepper, to taste

Directions

Preheat oven to 350 degrees.

Place cabbage in a microwave-safe dish with 2 tablespoons of water and microwave for 3 minutes. Drain water and transfer cabbage to a large bowl.

Add all other ingredients to the bowl, except for the wrappers, and mix well. Season to taste with salt and black pepper. Set aside.

Place two egg roll wrappers on a clean, dry surface. Evenly place 2 heaping spoonfuls of the veggie mixture (1/12th of the total mixture) onto each wrapper, in rows a little below the center of each square. Moisten all four edges of each wrapper with water by dabbing your fingers in water and going over the edges smoothly.

Fold the sides of each wrapper about three-quarters of an inch toward the middle to keep the mixture from falling out of the sides. Then roll the bottom of each wrapper up around the mixture and continue rolling until you reach the top. Seal the outside edge once more with a dab of water.

Repeat process with all other wrappers, making sure you have a clean, dry surface each time. Place all of the egg rolls onto a large baking pan sprayed with nonstick spray.

Lightly spray the tops of the egg rolls with nonstick spray. Bake in the oven for about 25 minutes, until golden brown. Allow to cool slightly and then cut each egg roll in half.

MAKES 12 SERVINGS