Zucchini Tots From skinnytaste.com 1c grated zucchini 1 large egg ¼ c medium onion, diced ¼ c reduced fat sharp cheddar cheese, grated ¼ c seasoned bread crumbs Salt & pepper to taste Preheat oven to 400. Spray a mini muffin tin with cooking spray. Grate the zucchini into a clean dish towel, wring excess water. Combine all ingredients in a medium bowl. Fill each muffin cup to the top, pushing down on the filling with a spoon to compact zucchini mix so they hold together when they’re cooked. Bake minutes or until golden on top. Serves 3 with 4 tots per serving. Nutrition per serving: Calories 108 Fat 4.3 g Protein 6.8 g Carbs 11.5 g Fiber 1.8 g Sugar 2 g

Skinny Buffalo Chicken Dip From skinnytaste.com 4 oz reduced fat cream cheese 1c fat free sour cream ½ c Frank’s hot sauce ½ c crumbled blue cheese 1t. white wine vinegar 2c (14oz raw) cooked shredded chicken Mix all but the chicken together until smooth. Add the chicken and put in the crock pot on low for 3-4 hours. Serve warm. Try celery sticks instead of chips/nachos for less fat and salt. Serves 9, 1/3 c per serving. Nutrition per serving: Calories Fat 4.9g Carbs 5.4g Fiber 0 Protein 10.3g

Pumpkin “Cheesecake” Mousse Ingredients: 1c Low fat or fat free cottage cheese (or plain greek yogurt) ½ c Pumpkin (organic recommended) ¼ c Milk of choice 1T Sugar free instant butterscotch (or vanilla) pudding mix ½ t Pumpkin pie spice ½ t Cinnamon 3-6 pkts Stevia or to taste (or sweetener of choice) Optional Toppings: gingersnaps, light whip cream Place everything in a blender and blend until smooth Serve immediately, or cover and place in the refrigerator for at least one hour, or until chilled. Top with whipped cream and/or crushed gingersnap cookies if desired. Nutrition per serving: Calories 125 Fat 1.5g Carbs 12g Fiber 1g Sugar 5g Protein 15g