ARTICHOKE DIP

Ingredients:

9-ounce package frozen no-salt-added artichoke hearts, thawed, drained
4 ounces fat-free or low-fat cream cheese, room temperature
1/2 cup plain nonfat or low-fat yogurt
1/4 cup thinly sliced green onions (green part only)
1-1/2 teaspoons cream sherry
1 teaspoon salt-free Italian herb seasoning
1/8 teaspoon salt

Directions:

1. Blot artichokes dry on paper towels. Chop into small pieces.
2. In medium bowl, whisk together remaining ingredients, blending well. Stir in artichokes.
3. Cover and refrigerate for at least 1 hour to allow flavors to blend.
4. Stir before serving.

14 Servings

Nutritional Information (Per Serving)
Calories: 20
Protein: 2 g
Sodium: 79 mg
Carbohydrates: 3 g
Exchanges: 
1/2 Low-Fat meat

TURKEY, ARTICHOKE & TOMATO TAPAS

TURKEY, ARTICHOKE & TOMATO TAPAS

Tapas (Spanish pronunciation: [ˈtapas]) is the name of a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried baby squid). In select bars in Spain, as well as some parts of North America and the United Kingdom, tapas has evolved into an entire, and sometimes sophisticated, cuisine. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal. In some Central American countries such snacks are known as bocas.
The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating tapas.

1 lb turkey tenderloins cut into 3/4-inch medallions
2 tsp olive oil
1 Jar (6 ounces) marinated artichoke hearts drained, halved; juice reserved
1 to 2 Tablespoons balsamic vinegar
1/4 tsp dried oregano
1/8-1/4 tsp red pepper flakes
1 Large clove garlic minced
6 to 8 Cherry tomatoes halved


1 In large non-stick skillet, over medium heat, saute turkey in oil 4 minutes per side or until turkey is golden brown and no longer pink in center and meat thermometer, inserted in thickest portion of tenderloin reaches 170 degrees F.
2 In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight.
3 Before serving, fold in tomatoes.

Servings: 6

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.


Amount Per Serving 

Calories 129.00
Total Fat 4.00g
Cholesterol 0.00mg
Sodium 185.00mg
Carbohydrates 3.00g 
Protein 19.00g

ARTICHOKE CHICKEN SALAD

Artichoke Chicken Salad

Ingredients:

* 1-1/2 cups shredded roasted chicken breast
* 1 cup marinated artichoke hearts, drained and coarsely chopped
* 1/2 cup 1-inch pieces roasted or broiled asparagus spears
* 1/4 cup chopped roasted red bell pepper
* 3 to 4 tablespoons light olive oil vinaigrette or Italian salad dressing
* 1/8 teaspoon coarsely ground black pepper

Directions:

1. Combine the chicken, artichoke hearts, asparagus, and bell pepper in a medium bowl and toss to mix well. Add the salad dressing and pepper and toss again.
2. Let the salad sit for 15 minutes before serving or cover and chill until ready to serve. If desired, serve on a bed of fresh salad greens garnished with a sprinkling of blue cheese crumbles and chopped walnuts, or serve in lettuce-lined pita pockets.

Makes 4 Servings

Nutritional Info Per Serving:
Calories: 148
Protein: 18 g
Sodium: 301 mg
Cholesterol: 45 mg
Fat: 5.1 g
Carbohydrates: 5 g
Exchanges: 
2 Very Lean Meat, 
1 Vegetable, 
1 Fat

ARTICHOKE DIP

Artichoke Dip

Ingredients

9-ounce package frozen no-salt-added artichoke hearts, thawed, drained
4 ounces fat-free or low-fat cream cheese, room temperature
1/2 cup plain nonfat or low-fat yogurt
1/4 cup thinly sliced green onions (green part only)
1-1/2 teaspoons cream sherry
1 teaspoon salt-free Italian herb seasoning
1/8 teaspoon salt

Directions

1. Blot artichokes dry on paper towels. Chop into small pieces.
2. In medium bowl, whisk together remaining ingredients, blending well. Stir in artichokes.
3. Cover and refrigerate for at least 1 hour to allow flavors to blend.
4. Stir before serving.
5. Serve with favorite veggies

Makes 14 Servings (2 tbsp. Per Serving)

Nutritional Info Per Serving: 
Calories: 20; 
Fat 2g; 
Sodium: 79 mg; 

Carbs: 3g

WW Points 0

ARTICHOKE-FETA TORTILLA WRAPS

Artichoke-Feta Tortilla Wraps Recipe

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Ingredients

• 1 can(s) artichoke hearts, drained and finely chopped
• 1/2 cup(s) cream cheese, reduced-fat
• 3 scallion(s) (green onions)
• 1/3 cup(s) cheese, Parmesan
• 1/4 cup(s) cheese, feta, crumbled
• 3 tablespoon pesto, reduced-fat
• 8 tortilla(s), spinach, or tomato or flour tortilla
• 7 ounce(s) pepper(s), red sweet, roasted, drained and cut into strips
• 8 ounce(s) yogurt, fat-free plain
• 1 tablespoon chives

Preparation

Artichoke-Feta Tortilla Wraps:
1. Coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together the artichoke hearts, cream cheese, green onions, Parmesan cheese, feta cheese, and pesto.

2. Place about 1/4 cup filling onto each tortilla. Top with red pepper strips; roll up. Arrange tortilla rolls in the prepared baking dish. If desired, lightly coat tortilla rolls with additional cooking spray. Bake, uncovered, in a 350° oven about 15 minutes or until heated through.

3. Cut each tortilla roll into thirds and arrange on a serving platter. Serve with Yogurt-Chive Sauce.
Yogurt-Chive Sauce:
In a small bowl stir together one 8-ounce carton plain fat-free yogurt and 1 tablespoon snipped fresh chives.

Nutritional Info (Per serving):

Calories: 75, 

Saturated Fat: 2g, 

Sodium: 177mg, 

Dietary Fiber: 1g, 

Total Fat: 4g, 

Carbs: 8g, 

Cholesterol: 8mg, 

Protein: 3g

Exchanges: 

Vegetable: 0.5, 

Starch: 0.5, 

Fat: 0.5

Carb Choices: 0.5

GOAT CHEESE & ARTICHOKE CHICKEN BREASTS

Goat Cheese and Artichoke Chicken Breasts

Baked chicken breasts stuffed with creamy goat cheese and artichokes, served with a lemon sauce.

Prep Time: 25 minutes
Cook Time: 35 minutes
Difficulty: INTERMEDIATE

Ingredients
2 tsp olive oil , divided
6 oz frozen artichokes hearts , thawed and chopped
1 large shallots , 1/4 cup (peeled and chopped)
1 oz goat cheese , 1/4 cup (or crumbled feta)
1 tsp ground thyme , divided (or herbes de Provence)
1/4 tsp salt , divided
1/4 tsp black pepper , divided
4 boneless skinless chicken breasts
1 cup low sodium chicken broth
2 tbsp fresh lemon juice
2 tsp cornstarch
1 oz chopped parsley (optional)
1 tsp fresh lemon peel , grated (optional)

Directions
1 In large skillet, over medium high, heat 1 teaspoon olive oil. Add artichoke and shallots. Cook 4 minutes or until tender, stirring occasionally. Remove from pan and let cool slightly. Mix in cheese, 1/2 teaspoon thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

2 Wash chicken breasts and pat dry. Slice horizontally to create pocket. Rub remaining salt and pepper evenly over front and back of each breast.
3 Stuff 2 tablespoons artichoke mixture into each pocket.

4 Preheat oven to 350°F.

5 Heat 1 teaspoon olive oil in large skillet over medium high. Place chicken breasts in pan and cook for 6 minutes without moving them. Reduce heat to medium, flip chicken breasts and cook additional 10 minutes or until golden brown.

6 Remove breasts to oven-proof dish. Cook in oven 15 minutes or until internal temperature reads 165°F on meat thermometer.

7 While chicken is baking, place pan back on stovetop, add chicken stock and 1/2 teaspoon thyme and bring to boil. Deglaze pan by scraping brown bits from bottom. Stir until bits have dissolved.

8 In small bowl, whisk lemon juice and cornstarch. Add to bubbling broth. Whisk continuously for 1 minute until sauce is thick.

9 When chicken is baked, transfer to skillet along with any baking juices. Cover and cook on stovetop for 2 minutes.

10 To serve, cut stuffed breasts in half. Place on dinner plates and top with sauce. Garnish with chopped parsley and grated lemon zest, if desired.

Additional Information
Feta cheese or blue cheese can be substituted in stuffing mix.

Nutrition Facts
Makes 8 servings
Serving Size: 1 serving
Amount Per Serving

Calories 95.1

Total Carbs 3.6 g

Dietary Fiber 1.4 g
Sugars 0.3 g

Total Fat 2.4 g

Saturated Fat 0.6 g
Unsaturated Fat 1.8 g
Potassium 183.7 mg

Protein 14.4 g

Sodium 198.5 mg
Dietary Exchanges
1/4 Fat, 1/2 Vegetable, 2 Very Lean Meat

SPINACH ARTICHOCKE DIP

Spinach Artichoke Dip 

Preparation time: 10 min	Servings: 6
Cooking time: 20 min

Ingredients:

1/4 tsp curry powder, optional

1 cup grated Parmesan cheese

1 package (10 oz) frozen chopped spinach, thawed and drained

1 tsp lemon juice

1/4 cup onions, chopped

1/4 tsp Worcestershire sauce

14 oz canned artichoke hearts, drained and chopped

1 tbsp unsalted butter

1 clove garlic, crushed

Cooking Directions:

Preheat oven to 350°F. Melt butter in a heavy nonstick skillet over medium high heat. Sauté onion 3-4 minutes until softened. Press out excess moisture from drained spinach. Stir in remaining ingredients and transfer to a baking dish. Bake 20 minutes or until bubbly. Serve with tortilla chips. 

Nutrition Facts

Calories 140

% Calories From Fat 46.9%

Total Fat 7.3g

Saturated Fats 4.2g

Mono-unsaturated Fats 1.9g

Poly-unsaturated Fats 0.5g

Cholesterol 20mg

Sodium 330mg

Total Carbohydrates 11g

Dietary Fiber 7.2g

Sugar 1.3g

Protein 9.9g