Edamame Hummus

Adapted from the Food Network Kitchens

1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Suggested serving: Sliced fresh veggies

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Slim(mer) Six-Layer Dip

Adapted from Food Network Kitchens

1 tablespoon extra-virgin olive oil
2 cloves garlic, roughly chopped
2 15-ounce cans red kidney beans, drained and rinsed
2 teaspoons chili paste or your favorite hot sauce
1 cup shredded low-fat cheddar cheese
1 cup shredded sharp cheddar cheese
2 ripe avocados, preferably Hass
Kosher salt
2 teaspoons fresh lemon juice
5 scallions, white and green parts, thinly sliced
3/4 cup fresh cilantro
1 jalapeno, stemmed and thinly sliced
1 1/2 cups plain nonfat yogurt, preferably Greek
2 cups finely shredded romaine lettuce
3 ripe medium tomatoes, diced
Kettle Baked Potato Chips, for serving

Heat the oil in a skillet over medium heat. Add the garlic, beans and chili paste and heat until fragrant, about 3 minutes. Using a potato masher or fork, mash the beans. Remove from the heat, add 2 tablespoons water and mash until somewhat smooth. Spread in a 2-quart glass casserole dish.

Scatter the cheese over the beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lemon juice. Spread the avocado over the cheese.

Reserve some scallions, cilantro and jalapeno for garnish. Pulse the yogurt with the remaining scallions, cilantro and jalapeno in a blender or food processor. Spread over the avocado. Top with the lettuce. Season the tomatoes with another teaspoon salt and scatter over the lettuce. Top with the reserved scallions, cilantro and jalapeno.

Buffalo Chicken Strips

Adapted from Food.com

2 lbs chicken tenders
1/3 cup flour 1 cup Frank’s Red Hot sauce
1 1/2 cups panko bread crumbs
reduced-fat ranch dressing, for dipping