Ingredients

• 2 medium Anaheim chili pepper -- (or for extra heat 1 serrano chile)
• 12 asparagus spears -- ends trimmed
• 1 cup nonfat plain yogurt
• 4 medium avocados -- cut into cubes (about 2 cups)
• 2 plum tomato -- seeded and diced
• 2 tablespoons chopped green onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice -- (or more to taste)
• 2 dashes garlic powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• Baked tortilla chips

Instructions

1. Preheat broiler. Broil chiles 5 minutes, turning with tongs so all sides get charred. Transfer to a plastic bag, seal and set aside to steam 10 minutes.
2. Remove stem, skin and seeds from chile and dice. Set aside. (Remove gloves only when you are finished handling the chile.)
3. Fill medium sauté pan halfway with water and bring to a boil. Prepare a medium-sized bowl of ice water. Place asparagus spears into boiling water 3 to 4 minutes or until just tender. Remove and plunge spears into ice water to halt cooking and preserve color. When cool, remove, dry thoroughly and chop into 1-inch pieces.
4. Transfer to blender or food processor, add yogurt and avocado and process until smooth. Transfer to a mixing bowl and stir in remaining ingredients (except chips).
5. Serve with baked tortilla chips.

Notes

Ingredients

• 1/2 cup old-fashioned oats
• 1/2 cup boiling water
• 2 tablespoons butter
• 1 package (16 ounces) hot roll mix
• 3/4 cup warm water (110° to 115°)
• 1/2 cup egg whites
• 1 tablespoon dried minced onion
• Topping
• 1/4 cup egg white
• 1 teaspoon garlic
• salt
• 1 tablespoon dried minced onion
• 1 tablespoon sesame seeds
• Filling
• 1/2 cup lowfat mayonnaise
• 4 teaspoons prepared mustard
• 1/2 teaspoon prepared horseradish
• Lettuce leaves
• 8 ounces thinly sliced fully cooked ham
• 8 ounces thinly sliced cooked turkey breast
• 1 medium green pepper, thinly sliced
• 1 medium onion, thinly sliced
• 6 ounces thinly sliced lowfat Swiss cheese
• 2 large tomatoes, thinly sliced

Instructions

1. In a large bowl, combine oats, boiling water and butter; let stand for 5 minutes. Meanwhile, dissolve yeast from hot roll mix in warm water. Add to the oat mixture with eggs and onion. Add flour mixture from hot roll mix; stir well (do not knead).
2. Spread dough into a 10-inch circle on a well-greased pizza pan. Cover with plastic wrap coated with nonstick cooking spray; let rise in a warm place until doubled, about 45 minutes.
3. Beat egg and garlic salt; brush gently over dough. Sprinkle with onion and sesame seeds. Bake at 350°F for 25-30 minutes or until golden brown. Remove from pan; cool on a wire rack.
4. Split lengthwise. Combine mayonnaise, mustard and horseradish; spread over cut sides of loaf.
5. Layer with remaining filling ingredients. Cut into wedges.

Notes

Ingredients

• 1 1/2 cups crumbled lowfat herbed feta cheese, divided
• 1 large roasted red pepper, from a jar (1 heaping 1/2 cup)
• 2 scallions, cut into 2-inch lengths, plus 1/2 cup thinly sliced
• 1 large garlic clove
• 1/2 teaspoon fresh lemon juice
• 1 bar (3 ounces) Neufchâtel cheese
• 1 container (16 ounces or 2 cups) prepared hummus
• 1 can (4.5 ounces) chopped green chiles, undrained
• 1 cup Greek yogurt (0% or 2%)
• 1/2 cup light mayonnaise
• 1 bag (12 ounces) frozen artichoke hearts, thawed and coarsely chopped (3/4 cup)
• 3/4 cup pitted kalamata olives, coarsely chopped
• 1 large bag pita chips

Instructions

1. Puree 3/4 cup of the feta cheese with roasted pepper, the 2 scallions, garlic and lemon juice until minced. Add cream cheese, continue to process until smooth; set aside.
2. Mix hummus and greens chilies; set aside. Mix yogurt and mayonnaise; set aside.
3. Spread hummus over the bottom of a 9-inch deep-dish pie plate or similar size dish, followed by roasted red pepper mixture, and then the yogurt mixture. Sprinkle on artichoke hearts, then olives, then remaining 3/4 cup feta. (Can be covered and refrigerated overnight.) When ready to serve, sprinkle with remaining scallions and serve with pita chips.

Notes