Yummy Low-Fat Deviled Eggs

A healthy delicious deviled egg, who knew?

I'm so excited to share this recipe, because it took me months and months to perfect. In just the last month alone I used over 150 eggs.

With only 1.5 grams of fat, 2.5 mg of cholesterol, and only 1.5 grams of carbohydrates, I'd have to say it is one of my greatest achievements yet.  And it tastes like the real thing!!!  I tried every online recipe I could find, and they were not good - None. Zilch. Nada. Believe me, I tried countless of recipes. You'll love this one :-)

Yummy Low-Fat Deviled Eggs

Cocina De Don Pedro © 2013

Pedro R. Flores, Jr.. All Rights Reserved.

Makes 12 Servings, 1 Deviled Egg Each

Ingredients:

- 6 Eggs

- 1 -1/2 oz. Fat Free Cream Cheese

- 1/3 C Miracle Whip Light

- 1 tsp Mustard

- 1/8 tsp Onion Powder

- 1/8 tsp Pepper

- 2 Ritz Reduced Fat Crackers, pulverized

- 2 drops Yellow Food Coloring

Garnish Ingredients Optional:

- Paprika

- Chives

- Bac-O's

- Green Onion

- Pimientos

Kitchenware:

- Zip-loc Bag

- Meat Tenderizer

- Small Bowl

- Cake Spatula or spreader

- Wire Whisk

Preparation:

- Boil eggs in a small pot, cool & peel.  [while eggs are boiling, take your two Ritz crackers and place them in a ziploc bag to pulverize them] see image.   Hammer the hell out of the crackers until it turns to a powder. Make sure to use the flat side of the tenderizer, not the teeth side.

- Cut the eggs in half and remove the yolk (Feed as a treat to your cat or dog).

- To make egg filling, add cream cheese to a small bowl and using the back of your spatula, or spoon, cream the cheese by pressing down inside the bowl, you don't want any clumps.  And do not attempt to heat the cheese. 

- Add remaining ingredients to the bowl and using a wire whisk, whip until a creamy texture appears.

- Fill your egg whites, and garnish by sprinkling with Paprika. [I also like to garnish with chives and "Bac-o's"]

Uses:

Party Trays, Appetizers, Social Gatherings or Just Because :-)

Nutritional Facts:

Serving Size = 1 Deviled Egg

Calories	32	Sodium	101 mg
Total Fat	1.5 g	Potassium	33 mg
Saturated	0 g	Total Carbs	1.6 g
Polyunsaturated	1 g	Dietary Fiber	0 g
Monounsaturated	1 g	Sugars	1 g
Trans	0 g	Protein	2 g
Cholesterol	2.5 mg

Oven-Baked Corn Tortilla Chips

Baking corn tortillas chips is one of my favorite things to do.  It's fast, easy and healthy.  If you've never tried it, now's your chance.  Why buy bags of unhealthy Tostitos when you can make your own at home?

I use Extra Thin Yellow Corn Tortillas by Mission, because they have a lower fat and carb count than most tortillas, and they bake well.

Oven-Baked Corn Tortilla Chips

Cocina De Don Pedro © 2013
Pedro R. Flores, Jr.. All Rights Reserved.

Makes 4 servings, 16 Chips Each

Preheat Oven to 350 degrees

Ingredients:
- 8 Mission Yellow Corn Tortillas, Extra Thin
- Non-Stick Cooking Spray, Butter Flavored
- 1/4 tsp salt or choice of seasoning, optional

Kitchenware:
- Baking Sheet
- Pizza Cutter or Knife
- Aluminum Foil

Preparation:

Place 4 corn tortillas on a cutting board and cut your tortillas into triangles by first cutting in half, turning and cutting in half again. At this point you should have 4 big triangles.  Cut these in half diagonally and you will have 8 triangles, 32 in total with all 4 tortillas.

You can definitely cut them by 1/6ths, but I prefer 1/8ths - whichever you prefer.  Just remember your serving will be 12 chips instead of 16. 

Lay your chips on a baking sheet covered with foil.  Bake in oven for 15-20 minutes, and allow to cool before serving.

You don't have to use cooking spray, but if you desire to use salt or your own special seasoning, spray the top of the chips with non-stick cooking spray so that the seasoning sticks to the chips.






Uses:
Snacks, Guacamole, Salsa, King Ranch Chicken, and much more!

Nutritional Facts:
Serving Size = 16 chips (1/8 cut) or 12 chips (1/6 cut)

Calories	80	Sodium	10 mg
Total Fat	1 g	Potassium	0 mg
Saturated	0 g	Total Carbs	16 g
Polyunsaturated	0 g	Dietary Fiber	2 g
Monounsaturated	0 g	Sugars	2 g
Trans	0 g	Protein	2 g
Cholesterol	0 mg

Multi-Use Low-Fat Cheese Sauce

Multi-Use Low-Fat & Creamy Cheese Sauce

Cocina De Don Pedro © 2013 Pedro R. Flores, Jr.. All Rights Reserved.

Makes 4 servings, 1/4 C Each

Ingredients:

- 1 cup Fat Free Milk, divided (I prefer to use non-fat instant dry milk)

- 4 tsp Flour

- 1/4 tsp Lawry's Seasoned Salt or Table Salt

- 1/4 tsp Black Pepper

- 1/4 tsp Onion Powder

- 1/4 tsp Garlic Powder

- 1/4 tsp Parsley Flakes

- 5 drops Yellow food coloring

- 4 slices Veiveeta Original Cheese Slices

Kitchenware:

- Small Sauce Pan

- Wire Whisk

- Measuring Cup

- Measuring Spoons

- Rubber Spatula

Preparation:

- In a small saucepan combine flour and 1/4 c milk.  Mix thoroughly using a wire whisk and add remaining milk. 

- Place milk over medium-high heat and bring to a boil, stirring frequently.  Mixture should be slightly thickened.

- Reduce to low, stir in spices and allow to simmer for 2 minutes.

- Add cheese slices to mixture and remove from heat.  Using the wire whisk, slowly stir the sauce until the cheese is melted and blended in

Tips:

- I use the Non-Fat Instant Dry Milk because it tastes like regular milk.  And there's no fat!  The nutritional facts were calculated using this recipe, so make sure to look at your milk labels before substituting any of the ingredients.

Uses:

- Nacho Cheese, Enchilada Cheese, King Ranch Cheese, or any recipe that calls for a creamy cheese.  Throw in a can of Rotel or chopped onions and/or Jalapenos - hell throw a party. It's low-fat!!!

Nutrition Facts:

Serving Size = 1/4 Cup

Calories	64	Sodium	468 mg
Total Fat	2 g	Potassium	102 mg
Saturated	1 g	Total Carbs	8 g
Polyunsaturated	0 g	Dietary Fiber	0 g
Monounsaturated	0 g	Sugars	5 g
Trans	0 g	Protein	5 g
Cholesterol	6 mg