Snacks & appetizers

1. In a food processor, combine beans, garlic, cumin, chili powder and
   lime juice along with salt and pepper to taste. Blend until mixture is
   smooth and creamy.
2. In a bowl, combine tomatoes, red onion and red
   pepper. Stir in bean mixture until completely blended.

This dip may be served at room temperature or warm. To warm dip place in
microwave for 2 minutes stirring after 1 minute until mixture is heated
through. Serve with fat-free tortilla or pita chips.

1. Preheat oven to 350
2. Spray an 8-inch square baking dish with nonstick
   cooking spray.
3. Sprinkle bread crumbs evenly into coated pan. Top with ½
   cup cheddar cheese, spinach, and the sweet red bell pepper.
4. In a small
   bowl, combine eggs, milk, grated Parmesan, onion, garlic powder, and
   black pepper. Pour over vegetables in the baking pan.
5. Bake, uncovered,
   35 minutes. Sprinkle with remaining ¼ cup cheddar cheese. Bake 2 to 3
   minutes longer or until a knife inserted near the center comes out
   clean.
6. Let stand for 15 minutes before cutting into 4 pieces.

1. Combine shrimp and cornstarch in a plastic bag; seal and shake to
   coat.
2. In a medium bowl whisk egg beater whites until foamy.
3. In
   another medium bowl combine crumbs, Lawry's and white pepper.
4. Dip
   shrimp in egg whites; dredge in crumb mixture.
5. Place shrimp on a
   baking sheet coated with non-fat cooking spray; lightly spray shrimp
   with non-fat spray.
6. Preheat broiler.
7. Broil 6 minutes or until shrimp
   are done, turning once halfway through cooking time.

Serve with cocktail sauce.

1. Combine chicken and orange juice in medium skillet; bring to a simmer over medium heat. Reduce heat to low and simmer until cooked through, 7 to 9 minutes. Drain chicken, transfer to plate and discard orange juice.
2. Cover chicken loosely with foil and let stand until cool enough to handle. Cut chicken into thin strips; set aside.
3. Meanwhile, combine lime juice, cilantro, cumin and salt and pepper in a medium bowl. Add chicken and toss to coat. Set aside.
4. Fill a shallow dish with warm water. Working with one rice paper at a time, dip into water and soak until softened, 20 to 30 seconds. Transfer rice paper to a piece of damp paper towel.
5. Across lower third of rice paper top with 4 strips chicken and 1 tablespoon of jicama and 1 teaspoon of green chilies and green onion.
6. Fold the bottom of the rice paper over the filling, fold in the side and tightly roll up. Transfer to a large place.
7. Cover with damp towel. Repeat process with the remaining rice paper and filling.

Place drained artichoke heats, sour cream, ricotta, scallions, parsley, parmesan, garlic and mayonnaise in food processor; process until slightly chunky. Make sure to avoid over-processing as you don’t want it pureed.  You may serve immediately at room temperature or chilled.

Serve with fat-free tortilla chips or vegetables.

1. Place red and yellow peppers and jalapeno peppers on stove top; grill or place under broiler and char until skin is blackened.  Place in bowl and cover. Let steam for at least 10 minutes.

2. Remove charred skin by rubbing it off the peppers. Remove seeds from inside of peppers. Dice all peppers into small dice. Set aside.

3. Remove cream cheese from package, place in bowl and leave to soften to room temperature.

4. Once cream cheese softens, add peppers, chili powder, garlic salt and cumin and mix thoroughly.

5. Chill for at last 1 hour in refrigerator.

Serve with fat free tortilla chips and vegetables. This dip is also excellent as a spread on sandwiches.