Sun-dried Tomato Dip

This has to be one of the best dips I have ever tasted. And may I add, it is splendid with Ruffle chips. 
The key is to make it ahead; I make it a day ahead and let the flavors come together in the fridge. If you serve it right after making it, then it tastes like mayo, but if you let it sit for a few hours, it’s perfect. Make sure to let the cream cheese soften at room temperature; this will make it easier to blend.
If you make this, it will be a hit. Enjoy!


Ingredients:
1/3 cup sun-dried tomatoes in oil, drained and chopped (eight tomatoes)
8 ounces reduced-fat cream cheese, at room temperature
1/2 cup reduced-fat sour cream
1/2 cup good mayonnaise
Fourteen dashes, hot Tabasco sauce
1 teaspoon Kosher salt
3/4 teaspoon freshly ground black pepper
Two scallions, thinly sliced (white and green parts)

Directions:
Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt, and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

This is best served with freshly cut carrots, cucumber, and celery. Another favorite is serving this with Ruffle chips.
Original recipe by Barefoot Contessa. Modifications have been made.

Bow Ties with Chicken and Dried-Tomato Pesto

This dish is very flexible-stir in any cooked vegetables you might have on hand. Or add fresh broccoli florets or sliced carrots to the cooking water when you add the pasta. We sautéed sliced mushrooms and added with the pesto. Replace the chicken with shrimp or leave out the meat altogether. You can also use warmed broth or white wine instead of the pasta water.

Start to finish: 30 minutes

8 oz. bow-tie pasta
2 cups frozen peas and/or chopped roasted red peppers
1/2 cup oil-packed dried tomatoes, drained
1/3 cup olive oil
1/2 cup slivered almonds
2 cloves garlic
1/4 tsp. each salt and black pepper
1/4 cup freshly grated Parmesan cheese
2 cups chopped or shredded purchased roasted chicken or cooked chicken
1/4 cup fresh basil, snipped
Freshly shredded Parmesan Cheese (optional)

1. Cook pasta in a large pot of salted water according to package directions, except add peas to pasta water for the last 2 minutes of cooking time, if using. Reserve 1/2 cup pasta water when draining pasta and peas. Place drained pasta and peas back into the pot.

2. Meanwhile, for dried-tomato pesto, in a food processor or blender, combine the drained dried tomatoes, olive oil, almonds, garlic, salt, and pepper. Cover and process until almost smooth. Add 1/4 cup Parmesan cheese and blend until combined.

3. To the pasta (and peas if using) in the pan, add reserved 1/2 cup pasta water, dried-tomato pesto, roasted red pepper (if using), and chicken. Toss gently with snipped basil. If desired, serve with additional Parmesan cheese. Makes 6 servings.

Per serving: 470 cal., 26 g fat (5 g sat. fat), 53 mg chol., 556 mg sodium, 40 g carbo., 5 g fiber, 22 g pro.

Bacon Lettuce and Tomato Salad

• 1 pound bacon
• 3/4 cup HELLMANS mayonnaise
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• salt to taste
• 1 head romaine lettuce - rinsed, dried and torn
• 2 cups cherry tomatoes, sliced in half
  
• 2 cups seasoned croutons
• 1 bunch green onions, sliced, including the green tops
  

1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
2. In a blender, mixer or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediate

Linguine With Sun-Dried Tomatoes Weight Watchers

6 oz uncooked linguine
1/2 tsp cornstarch
1 1/4 cup low-salt chicken broth
1 cup chopped sun-dried tomatoes packed w, about 30 - oil
nonstick cooking spray
1 tbsp olive oil
3/4 cup chopped onion
2 garlic cloves, minced
6 cup coarsely chopped spinach
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 cup shredded Parmesan cheese
2 tbsp pine nuts, toasted


1. Bring 2 quarts water to a boil in a large Dutch oven. Add linguine;
cook 7 minutes or until tender. Drain in a colander; rinse under very hot
water. Set aside. 2. Place cornstarch in bowl. Gradually add broth;
stir with a whisk until blended. Add tomatoes; set aside. 3. Coat Dutch
oven with cooking spray; add oil. Place over medium-high heat until hot.
Add onion and garlic; saute 3 minutes. Add broth mixture; bring to a boil.
Cook 2 minutes, stirring constantly. Return linguine to pan. Stir in
spinach, salt, and pepper; toss well. Spoon mixture onto plates; sprinkle
with cheese and pine nuts. Yield: 4 servings (serving size: 1 cup pasta
mixture, 1 tablespoon cheese, and 1 1/2 teaspoons pine nuts). Selections:
2B, 3 FR/V, 1 FA, 40 C. Per serving: CAL319 (29% from fat); PRO 15.3 g;
FAT 10.4 g (sat 2.3 g); CARB 44.5 g; FIB 8.6 g; CHOL 5 mg; IRON 4.8 mg; SOD
514 mg: CALC 185 mg.

Recipe by: Weight Watchers Magazine, May/June 1997, page 70