Recipes:
Sausage stuffed jalapeños (serves 12)
1 pound ground pork sausage
1 (8 oz) package light cream cheese, softened
1 c. Shredded Parmesan cheese
1 pound large, fresh jalapeño peppers, halved lengthwise and seeded
1 (8 oz) bottle light Ranch dressing (optional)
Preheat oven to 425°.
Place sausage in skillet over medium heat, cook until evenly brown, drain grease.
In a bowl, mix sausage, cream cheese, and Parmesan cheese. Spoon about 1 tbsp sausage mixture in each jalapeño half. Arrange stuffed halves in baking dishes.
Bake 20 minutes in preheated oven, until bubbly and lightly browned. Serve plain, or dip in the Ranch dressing.
Hot Artichoke and Spinach Dip (12 servings)
1 (8 oz) light cream cheese, softened
1/4 c. Light sour cream
1/4 c. Grated Parmesan cheese
1/4 c. Grated Romano cheese
1 clove garlic, peeled and minced
1/2 tsp dried basil
1/4 tsp garlic powder
Pepper to taste
1 (14 oz) can artichoke hearts, drained and chopped
1/2 c. Frozen chopped spinach, thawed and drained
1/4 c. Shredded mozzarella cheese
Preheat oven to 350°. Lightly grease a small baking dish.
In a medium bowl mix together cream cheese, sour cream, Parmesan cheese, Romano cheese, Garlic, basil, and garlic powder. Gently stir in artichoke hearts and frozen spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven for 25 minutes, until bubbly and lightly browned.
*Both recipes were slightly modified by Alyson Piot from recipes from Allrecipes.com. Modified recipes were slightly lower in salt and fat.