Skip to main content

Skinny Jalapeno Poppers

Dinner has taken a real nose-dive in this house. I used to make extravagant meals- last night we had hot dogs, jalapeno poppers, and leftover beans.On paper plates. C'est la vie.
Since I started WeightWatchers, Michael has been deprived of some of the full-flavor/full-fat meals he's grown accustomed to. He described these jalapeno poppers as "not exactly exploding with flavor..." I thought they were delicious! And you know what makes them even more delicious? Eating them while 3.4 pounds lighter after 7 days on WeightWatchers. Yeeeees!

Cut them in half. 
For aesthetic reasons, try to cut the stem in half too.
Remove the seeds & the membranes.
Then wash your hands like crazy before you touch your eyes!
Mix cream cheese, bacon, cheddar, scallions, salt & pepper together in a small bowl.
Fill each jalapeno.
I took a little break at this point. 
I refrigerated my peppers for 3 hours because I had to run some errands.
Dip each popper in the egg whites.
Then coat them with seasoned panko.
I used a spoon to make my life easier and to keep my fingers nice & tidy.
Cover the peppers with a light spray of oil.
Bake for 25-30 minutes
They're done when they're golden brown! :)


Baked Jalapeno Poppers
My variation of this recipe from SkinnyTaste
  • 12 jalapenos, sliced in half lengthwise, seeds & membranes removed
  • 4 oz. neufchatel light cream cheese, softened
  • 5 medium scallions, only the green parts, sliced thin
  • 1/2 cup low-fat sharp cheddar, shredded
  • 3 slices bacon, cooked and crumbled
  • 4 egg whites
  • 1/2 cup panko breadcrumbs*
  • 1/8 t. paprika
  • 1/4 t. garlic powder
  • 1/8 t. chili powder
  • salt & pepper
  • oil spray
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, and lightly spray with the oil.
  2. Combine the cream cheese, shredded cheese, bacon and scallions in a small bowl. Season with salt & pepper.
  3. Combine the panko & spices.
  4. Fill each jalapeno half with the cream cheese mixture. Dip in the egg whites. Coat with seasoned panko, and place on the greased baking sheet.
  5. Once all the poppers are coated, lightly spray them with the oil.
  6. Bake for 20-25 minutes, until they are golden brown and cheese begins to ooze out.
Makes 24 Poppers.
Serving Size: 2 Poppers
Points+ / Serving**: 2

*The recipe calls for 1/2 cup of panko, but only 1/4 of the panko is actually used. The additional breadcrumbs are to make coating the poppers a little easier, then discarded. The additional points for the unused 1/4 cup of panko are not calculated into the points per serving.
**I use WeightWatchers.com to determine the points per serving. Their eTools include a Recipe Builder, which allows me to plug in all the ingredients & calculate the points per serving.

    Comments

    1. Ha we had hot dogs too..
      these jalapeno poppers look so good. my hubby loves halapeno poppers!

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    The greatest Queso that ever lived.

    Ingredients: (And.. 3/4 lbs. ground beef, browned and drained)
    Cut the queso into cubes. Throw it into the crockpot. Add the browned and drained ground beef. Add two cans of Rotel (drained) and one can of diced green chiles (undrained). Mix everything together (I know.. not the most attractive..) & melt on low for 2-3 hours, or high for one hour. Once everything is melted, keep the crock pot on low until this happens.
    3/4 lbs. lean ground beef, browned and drained*2 lbs. block of Velveeta, cubed2 (10 oz.) cans Rotel (original, mild, or hot- whatever your preference), drained1 (7 oz.) can diced, roasted green chilesCombine all the ingredients in a crock pot. Melt on low until smooth (approx. 2-3 hours) or high (approx. 1 hour). Once melted, keep crockpot on low.*I've also made this with ground turkey and ground elk- each were equally delicious!

    Lazy Dessert.

    Lemon Meringue Pie & Tiramisu just seemed too ambitious for tonight. So I made...
    Lazy Ice Cream Cake. Ingredients: 12 ice cream sandwiches, any flavorIce cream, any flavor- softenedIce cream topping, such as caramel, hot fudge, strawberry, etc.Whipped Topping Line an 8" x 8" pan with saran wrap. Using half the sandwiches, make a single layer. 
    Cover the ice cream sandwiches with softened ice cream- try to make an even layer.  I used about 1/3 of a tub of Cookies 'n Cream.
    Cover the ice cream with a thin layer of hot fudge. It looks... not beautiful.
    Finish the layers off with the remaining ice cream sandwiches.  Throw the pan in the fridge for about an hour so the ice cream can harden.
    Once the ice cream has hardened, invert the pan onto the plate you'll serve it from. "Frost" the cake with the whipped topping.
    I tried to get fancy and made lines of caramel & chocolate sauce, then dragged a toothpick in alternating directions to create the design. Return the cak…

    Buffalo Chicken Dip

    Have you ever heard of Engagement Chicken? Supposedly, it's a magical recipe that results in boyfriends wanting to marry their girlfriends. I'm not making this up- it was published in Glamour magazine. It has it's own Wikipedia page. Granted I've never made Engagement Chicken, I don't believe it. I think the real way to a man's heart is through Buffalo Chicken Dip. 
    There are two ways to make this- I'm a fan of the crockpot method because the dip can stay warm and its the easiest to transport, but both are equally delicious!
    [photo courtesy of eatliverun.com, because I forgot to take pictures. oops.] Buffalo Chicken Dip 1 1/2  lb. cooked chicken breast, shredded2 (8-ounce) packages of cream cheese, softened1 cup ranch or blue cheese dressing3/4 - 1 cup pepper sauce, such as Frank's Red Hot 1 cup shredded cheddar cheese
    Preheat the oven to 375 degrees.In the bowl of a stand-mixer, beat together the cream cheese and ranch dressing. Stir in the pepper sauce, 1/…