3 Pepper Cracker (or Veggie!) Spread

This spread really has some kick to it!  Mix in some spicy peppers and you will definitely turn up the heat.  The recipe suggests you serve this as cracker spread, but it's equally as good on some fresh veggies too (I would suggest cucumber slices, caulifower, even carrots). 
When I was making this I could not figure out what they meant by 3 peppers!  Obviously the jalapeno and Tabasco could as 2 of the 3 peppers, but what is the last one?  I realized they meant the cheese since jack meant PEPPER-jack!  :)

Servings: 8 
Serving Size: 2 Tbsp.
Points Plus: 2pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: n/a

Ingredients:
1 8 oz. package cream cheese, 1/3 less fat
1 1/4 cups shredded cheddar/Monterey Jack cheese, reduced-fat
2 Tbsp. canned jalapeno peppers, drained and diced
1 tsp. hot sauce/Tabasco

Directions:
Combine all ingredients in a large bowl and mix with a mixer until well combined.  Refrigerate if you are serving later, or serve immediately with a side of crackers.
Tip:
This is a really easy make ahead recipe!  We went camping this past weekend and I made this ahead of time to throw in the cooler for a easy and delicious appetizer for us to enjoy while we were enjoying the great outdoors.
XOXO Megan

Black Bean Dip

This zesty bean dip is quite popular!  In the span of a week, I made this recipe twice (and thought about making it a third time) to serve or bring to 3 different events.  I first made it as a side when grilling out with friends.  Then I brought it to our neighborhood block party for National Night Out and then again I brought it to book club.  I got a lot of compliments from all 3 events and this recipe has quickly become a favorite in our house!  Not only does it taste good, it's also healthy (especially when you serve with veggies instead of chips) and it's SUPER easy to whip up!

Servings: 10
Serving Size: 3 Tbsp.
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: n/a

Ingredients:
1/2 cup fresh cilantro, packed
2 tsp. minced garlic
1 jalapeno, chopped with seeds removed
2 (15 oz.) cans black beans, rinsed and drained
2 tsp. cumin
1 1/2 tsp. garlic salt
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. freshly ground black pepper
1 1/2 Tbsp. fresh lime juice
3 Tbsp. water

Directions:
In a food processor, combine the cilantro, jalapeno pepper and garlic and pulse until finely chopped.  Add in the black beans, cumin, garlic salt, chili powder, oregano, pepper, lime juice and water.  Pulse until all ingredients are mixed well, you will likely need to scrap the sides in the middle to make sure all ingredients are incorporated.  Feel free to add an additional Tbsp. of water for a smoother, thinner consistency.  I prefer the dip to be a little heartier which makes it stick to chips or veggies.  Garnish the top with a little fresh cilantro.

Tip:
Although this dip is good when paired with chips, you can serve this with fresh veggies like carrots, cucumbers, broccoli etc. to save all your pp for the dip!

XOXO Megan

Recipe inspired by Five Heart Home

Mini Yogurt Pies

As the days get warmer I am craving a nice cold dessert (I always crave desserts of any kind by the way). This summer dessert is super simple, impressive and the perfect after dinner treat for a hot day.

Servings: 6
Serving Size: 1 mini pie
Points Plus: 4pp
Prep Time: 5 minutes
Freeze Time: Overnight
Level of Difficulty: Easy

Ingredients
12 Keebler mini graham cracker crusts
8oz fat free cool whip
2 small containers of fat free yogurt (I used Yoplait Light Raspberry)
Fruit to garnish

Directions
Open your pie tins and set on counter. In a large bowl, mix cool whip and yogurt.  Whisk until combined. Place 1/4 cup yogurt filling into each pie tin. Top each with a berry or piece of fruit. Place in your freezer overnight until set.

Remove from freezer bout 15 minutes before serving.

Tip
Instead of making these cute mini pies you could pour the yogurt mixture into a normal size graham cracker pie crust.  Cut into 8 slices for 5pp each.

XOXO - Katie

Quinoa Black Bean Sliders

I have never made black bean burgers before, or sliders for that matter.  For some reason the idea of a black bean burger salad popped into my head earlier this week, so I decided to start with the burgers! (watch foodlove for that salad recipe coming soon!) These are tasty, flavorful and freeze well.  Also - they are the cutest things ever! Enjoy and watch for my black bean burger salad later this week!

Servings: 14 Sliders
Serving Size: 2 Sliders
Points Plus: 2pp*
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Level of Difficulty: Easy

Ingredients
1 can of black beans, drained and rinsed
1/2 cup cooked quinoa
1/3 cup of bread crumbs
1/4 cup yellow bell pepper, minced
2 T onion, minced
1 scoop of garlic to taste, or 1 large clove, minced
1 1/2 t ground cumin
1/2 t salt
1 splash of Franks RedHot, or more to taste
1 egg
Pepper to taste

Directions
Preheat your oven to 400 degrees. Place your black beans in a mixing bowl and squish them with the back of a wooden spoon.  Squish them until they are mostly all squished, but not completely blended. Add quinoa, bread crumbs, pepper, onion, garlic, cumin, salt, pepper and Franks.  Stir until all ingredients are incorporated. Add the egg and mix it all together again until mixture is a gooey consistency.

Spray a baking sheet or do as I did, and place a silicone baking mat on a cookie sheet. Form the black bean mixture into 14 balls.  I used the Pampered Chef medium cookie scoop, which is about 2 T large. You could easily use a regular tablespoon to make the balls.  I used the scoop to make 14 balls, placing each on the cookie sheet after I scooped.  I then used my finger to press down the balls creating more of a patty shape that is about 2 inches in diameter.

Bake your black bean burgers for 20-25 minutes, until they are crisp and crunchy on the outside. Remove from oven and let cool for about 3 minutes. 

*This recipe includes points plus for the burgers only, but feel to make these into your favorite type of burgers!  I used a small juice glass to cut a piece of bread into four small circles.  I then added lettuce, stone ground mustard, ketchup, tomato, and a dab of Franks to create mini burger sliders.  My mean including 2 burgers, bread and all the fixings was just 4pp!  Also note - these sliders are pictured on a salad plate, and about 2 inches in diameter.  They are not half the size of a dinner plate!

Tip
If sliders isn't your thang feel free to make these into bigger burgers and adjust the points plus accordingly!

XOXO - Katie

Taco Dip

I love taco dip!  It's a great appetizer when you are having Mexican for dinner.  This recipe is for a lightened up version and it's SO good!   I like to add fresh cilantro to the top for an extra pop of flavor.  Check it out and see what you think of this skinny, light version of taco dip!

Servings: 24

Serving Size: 1/24 of the taco dip

Points Plus: 2pp

Level of Difficulty: Easy

Prep Time: 15 minutes

Cook Time: n/a

Ingredients:

8 oz. cream cheese, 1/3 less fat

8 oz. sour cream, reduced-fat

15 oz. can refried beans, reduced-fat

16 oz. jar salsa

1 packet taco seasoning

2 cups iceberg lettuce, shredded

2 tomatoes, diced

1 cup shredded cheddar cheese, reduced-fat

Fresh cilantro, chopped

Directions:

In a medium bowl, mix together the cream cheese, sour cream, salsa and taco seasoning with an electric mixer or stand mixer.  On a platter, spread the can of refried beans first in an even layer. Next, spread the cream cheese taco mixture into another even layer.  Top with the shredded lettuce, diced tomatoes and shredded cheese.  Finally, finish off the taco dip with some chopped fresh cilantro!

XOXO Megan

Recipe adapted from Skinnytaste

Meatball Nirvana - Your Old Standby Meatball

Let's talk about meatballs. What could be better than an old standby meatball recipe that could be used in a ton of different ways??  My friend Jessie has made these meatballs for me several times. And after the last time, when she paired them with spaghetti and a delish red sauce, I knew I needed the recipe!  My husband is a hunter, and we have a freezer full of venison that I don't exactly know what to do with.  With these meatballs I decided to sub half of the ground beef for ground venison, which not only put a dent in our freezer stock, but lightened up the recipe just a tad more. Use these meatballs in your favorite Italian pasta, throw them on a sub with a fresh mozzarella for a tasty sandwich or make them teeny tiny and toss them in a soup!

Servings: 18 meatballs
Serving Size: 1 meatball
Points Plus: 1pp
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Level of Difficulty: Easy

Ingredients 
1/2 lb extra lean ground beef
1/2 lb venison
1 small onion, diced
1/2 t garlic salt
1 1/2 t Italian seasoning
3/4 t dried oregano
3/ t crushed red pepper flakes
1 dash tog sauce, more if you like things spicy!
1 1/2 T Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Paremesan cheese
1/2 cup Italian seasoned breadcrumbs

Directions
Preheat your oven to 400 degrees.

Jessie taught me that it is SUPER easy to make meatballs in your kitchen aid mixer (if you have one). Simply put all of the above ingredients in your mixing bowl with the paddle attachment and mix until everything is incorporated! If you don't have a kitchen aid, don't fear!  Simply put all the ingredients up to the Worcestershire sauce into a bowl and mix with your hands.  Slowly incorporate the milk, parmesan and breadcrumbs and mix some more until everything is mixed - haha.

Form your tasty meat mixture into 1 1/2 inch meatballs.  Place balls on a baking sheet lined with parchment paper and bake in your prepared oven for 20-25 minutes.

Tip
An easy way to make uniform sized meatballs is to use a cookie scoop!

XOXO - Katie

Jessie's recipe is adapted from this one.

BBQ Chicken Quesadilla

I am not sure why the idea of non-Mexican themed quesadillas has never entered my mind before.  But it's true! There are so many more options for this tasty sandwich than chicken, beans, Mexican cheese, salsa and sour cream (don't get me wrong, I love those too).  Switching the chicken up with a BBQ flavor was a suggestion of a friend, and I went from there.  There are many more quesadillas in my future, and your future, but start with these flavors for an easy week night dinner!

Servings: 1
Serving Size: 1 quesadilla cut into 4 pieces
Points Plus: 6
Prep Time: 5 minutes
Cook Time: 5 minutes
Level of Difficulty: Easy

Ingredients
2 corn tortillas
1/8 cup reduced cheddar cheese
2 T of your FAV BBQ sauce, divided
2 oz (1/2 cup) chicken (I used rotisserie)
2 T red onion, diced small
Cooking spray

Directions
In a small bowl mix your chicken with 1 T of BBQ sauce. Spray a non-stick pan with cooking spray.  Place your tortilla on the pan and layer on the chicken, onion and cheese.  Top with the second tortilla and cook about 3 minutes on each side, until crispy.

Tip
There is nothing easier than picking up a rotisserie chicken at the store and having it for dinner that night.  The hardest part of this easy meal is picking the chicken off the bones (a job reserved for husbands...am I right??) It is easiest to pick the meat off when the chicken is still hot, and the putting it into a Tupperware for other meals throughout the week.

XOXO - Katie

Caprese Skewers

Who doesn't love caprese salad?  It's a delightful combination of ripe tomatoes, creamy fresh mozzarella cheese and bright basil leaves.  Turning this salad into a quick appetizer makes for a really easy thing to bring to any dinner party!  I added some cucumber to give these a little each crunch.  You could serve a large platter with a variety of appetizer skewer recipes.  Check out our Hawaiian Luau Party Skewers and our Salami, Green Olive and Gouda Skewers to add to your party platter!

Servings: 10 (total recipe will make 20 skewers)

Serving Size: 2 skewers

Points Plus: 2pp

Prep Time: 15 minutes

Cook Time: n/a

Ingredient List:

5 slices of cucumber
20 cherry tomatoes
10 oz. fresh mozzarella cheese

Fresh basil leaves

Toothpicks

Directions:

Slice the cheese into 1/2 oz. pieces.  Wash the cucumber and slice into 1/4 inch thick slices, then quarter each slice into 4 pieces   Rinse the cherry tomatoes. Assemble each skewer by starting with a piece of cucumber, then a cherry tomato, a fresh basil leaf folded in half and finally finish off with a 1/2 oz. wedge of fresh mozzarella. Arrange on a serving platter and set out for your guests to enjoy!

Tip:

Serve these little appetizers at your next Italian themed dinner party!  They are sure to be a hit.  And at only 1pp per skewer you can make sure you stay in control instead of over-indulging in appetizers and ruining your dinner appetite!

XOXO Megan

Prosciutto, Goat Cheese & Fig Crostini

I'm always looking for quick and easy new appetizer recipes, but I also want them to be delicious!  You want a go to dish that you can bring to book club or to dinner at a friend's house.  These little crostinis might be my new favorite go to appetizer for just about any occasion.  The combination of prosciutto, goat cheese and fig is delightful! And who doesn't love crostini?  I found these delicious little apps on the Italian Dish's blog.

Servings:  12

Size:  1 crostini

Points Plus: 3pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Bake Time: 10 minutes

Ingredient List:

1 fresh baguette
6 tsp. olive oil
Kosher salt
6 oz. goat cheese
6 Tbsp. fig jam
3 slices prosciutto
12 fresh basil leaves

Directions:

Slice the baguette into 12 slices, each slice should be about 1/2 inch thick.  Lightly brush the tops of each slice with 1/2 tsp. olive oil and add a sprinkle of kosher salt on top.  Bake on a baking sheet for about 10 mintues or until the bread starts to turn crispy (be careful to not burn these!).  Spread 1/2 oz. goat cheese on top of the crostini.  Next add 1/2 Tbsp. fig jam and finally top with 1/4 slice of prosciutto. 

Tip:
Finish off these crostinis with a fresh basil leaf for garnish and a pop of color!

XOXO Megan

Buffalo Chicken Potato Skins

First of all, I LOVE chicken in the crockpot!  It makes for such delicious tasting chicken and it’s so easy.  This recipe from Skinnytaste is for a lightened up version of potato skins.  I made these as part of an appetizer dinner a few weeks ago.  I love finding recipes for traditionally unhealthy appetizers that are made over into something that you don’t feel guilty eating.  Skinnytaste has this delicious recipe for low-fat homemade blue cheese dressing.  I didn’t use it when I made these potato skins, but have made it in the past… check it out!

Servings:  12

Size:  1 potato skin

Points Plus: 3pp

Level of Difficulty:  Easy

Prep Time: 20 minutes

Cook Time: 3-4 hours (buffalo chicken), 25 minutes (potato skins)

Ingredient List:

Chicken-

12 oz. chicken breasts, boneless and skinless

1 stalk of celery, diced

½ medium onion, diced

1 clove garlic, minced

16 oz. chicken broth

1/3 cup hot sauce (Frank’s brand is great!)

Potato Skins –

6 medium russet potatoes

12 Tbsp. shredded cheddar cheese, reduced-fat

½ cup carrots, sliced into matchsticks

½ cup celery, sliced into matchsticks

¼ cup light blue cheese dressing

Directions:

Get out your crockpot – one of my favorite kitchen tools!  Add the chicken breasts, celery, onion, garlic and broth making sure you have enough broth to cover the top of the chicken.  Cover and cook on high for 3-4 hours, or until the chicken is fully cooked through.  Once the chicken is done cooking, remove from the crockpot and shred with two forks.  Save about ½ cup of the broth mixture.  Discard the remaining broth.  Place the shredded chicken, reserved broth and hot sauce back in the crockpot and stir until well mixed.  Cook on low for an additional 30 minutes (this is really just to get the buffalo flavor to settle into your chicken and to keep it warm). 

Cook the potatoes, either by microwave or by oven (you will save time in the microwave!), making sure to pierce each potato with a fork to allow the steam to come through.  Allow the potatoes to cool after you have finished cooking to make it easier to make them into potato skins  Slice the potatoes in half horizontally and scoop out the filling leaving about ¼ inch wall of potato in each potato skin.  Preheat the oven to 450°.  Season the potato skins with salt and pepper.  Bake potatoes on a baking sheet lined with foil for about 10 minutes.  Add two Tbsp. of buffalo chicken and one Tbsp. shredded cheddar to each potato skin.  Pop them back in the oven to cook for a few minutes or until the cheese melts.  To assemble, add 1 tsp. light blue cheese dressing and a sprinkle of carrot and celery matchsticks on top.  Serve immediately!

Tip:

If you have a lot on your party menu, making the buffalo chicken ahead of time would be a great time saver!  The chicken will keep in the fridge so you could even make it the day before if need be.

XOXO Megan

Asian Meatballs

These little appetizer meatballs are SO delicious!  They have a blend of fresh ginger, cilantro, soy sauce and of course the lime in the dipping sauce.  I found the original recipe on Skinnytaste for these meatballs served as an entrée with zucchini noodles.  I made them into smaller, bite-sized versions for an appetizer dinner my husband and I made last weekend.  Try them out and see what you think!

Servings:  8 (total recipe will make 24 meatballs)

Size:  3 meatballs

Points Plus: 3pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Ingredient List:

Meatballs-

¼ cup bread crumbs

1 ¼ lbs. lean ground turkey

1 egg

1 Tbsp. ginger, minced

1 clove garlic, minced

½ tsp. salt

¼ cup fresh cilantro, chopped

3 scallions, chopped

1 Tbsp. soy sauce, low-sodium

2 tsp. sesame oil

Dipping Sauce –

3 Tbsp. soy sauce, low-sodium

1 ½ tsp. sesame oil

1 ½ Tbsp. fresh lime juice

1 ½ Tbsp. water

1 Tbsp. scallion, chopped

Directions:

In a large bowl, combine all 10 ingredients above for the meatballs.  It works best to use your hands to make sure all ingredients are fully combined.  Shape into meatballs that are about 1/8 cup in size (total you should make about 24 meatballs total).  Bake on a baking sheet or stone until fully cooked, about 15 minutes.

While the meatballs are cooking, combine all 5 ingredients for the dipping sauce in a small bowl.  Use a small whisk to fully integrate all the flavors.  Serve as a side to the meatballs or drizzle some of the sauce on top of the meatballs.

Tip:
You could easily modify this recipe to make Italian style mini meatballs instead or Asian.  Throw in some fresh parsley, onion and maybe some roasted red pepper?  The great thing about making meatballs with ground turkey instead of beef is that you can cut down on pp!

XOXO Megan

Hawaiian Luau Party Skewers

This is a simple appetizer that comes together in a flash!  You will love this combo of ingredients... sweet pineapple paired with salty ham and a hint of dill from the Havarti cheese all together makes for a delicious little bite.

Servings: 10

Serving Size: 2 skewers

Points Plus: 4pp

Prep Time: 15 minutes

Cook Time: n/a

Ingredient List:

5 slices of deli ham, cut

10 oz. dill Havarti cheese

Fresh pineapplie, cut into 1-inch wedges

Toothpicks

Directions:

Dice the cheese into 1/2 oz. pieces.  Slice the deli ham into 4 pieces and fold each piece into a square so it stacks easily on the skewer.  Assemble each skewer by starting with a pineapple wedege, then a ham slice folded into a square, then topping off with a piece of Havarti.  Arrange on a serving platter and you're all set with an easy appetizer for your party guests!

Tip:

A Hawaiian luau is such a fun themed party to throw!  If you are looking for more recipes to serve at this type of party check out a past favorite from foodlove for delicious (and slightly indulgent) Island Rum Cake! 

XOXO Megan

Party Skewers

Are you hosting a New Year's party?  Or are you going to one and you don't know what you should bring?  Well these quick and easy little skewers are the perfect party app!

Servings: 10

Serving Size: 2 skewers

Points Plus: 5pp

Prep Time: 10 minutes

Cook Time: n/a

Rating: 3 stars - Good

Ingredient List:

1 jar green olives

10 oz. Gouda cheese

10 oz. summer sausage

Toothpicks

Directions:

Dice the cheese and sausage into 1/2 oz. pieces (yes they are a little small, but you just need a taste of each ingredient to make the skewer complete!).  Assemble each skewer by starting with sausage, then Gouda, then topping off with a green olive.  Arrange on a serving platter and you're done!

Tip:

You can easily susbsitute in other items if you aren't a fan of summer sausage or Gouda cheese.  You could sub in salami or prosciutto instead of summer sausage and choose your favorite cheese instead!

XOXO Megan

Pesto and Roasted Red Pepper Bundles

This is a quick and easy Christmas appetizer that is so festive with pops of red and green! Throw these little bundles in the oven to serve for your family and friends to tide them over until you serve Christmas dinner.

Servings: 8

Size: 1 bundle

Points Plus: 4pp

Level of Difficultly: Easy

Prep Time: 5 minutes

Cook Time: 10-12 minutes

Rating: 4 stars - Very Good

Ingredient List:

1 8 oz. Pillsbury Crescent Dinner Rolls, reduced-fat

1/4 cup basil pesto

1/3 cup roasted red peppers, drained and chopped

1/3 cup shredded mozzarella cheese, reduced-fat

Directions:

Preheat the oven to 375 degrees F. Unroll the crescent rolls from their packaging.  Spread a 1/2 Tbsp. pesto and 2 tsp. chopped roasted red peppers on the large end of each crescent roll.  Sprinkle each with a bit of mozzarella cheese.  Roll each bundle from the large end to the skinniest end, carefully tucking in the edges to contain the pesto, red peppers and cheese.  Place your bundles on a baking sheet and bake for 10-12 minutes, or until they turn golden brown.  Serve immediately!

Tip:

Although I have already lightened up this recipe with reduced-fat rolls and cheese, you can cut even more pp by slicing each crescent roll dough in half to create mini bundles!  If you choose to make the smaller version of this recipe, each bundle is only 2pp.

XOXO Megan

GRINCH Fruit Kabobs

Alright people!  Are you ready to see the cutest thing ever as we wrap up ‘Holiday Appetizer Week’ here on EAT ME??? Check out these totally adorable ‘GRINCH’ fruit kabobs!  I saw them on Pinterest and knew I had to try them.  I mean, they are so easy, so healthy, so cute, and perfect for your holiday get together!

Servings: As many as you want

Serving Size: 2 kabobs

Points Plus: 0pp

Prep Time: 20 minutes

Cook Time: 0 minutes

Level of Difficulty: Easy

Rating: 4 stars – Very Good (if using good quality fruit)

Ingredients

Green Grapes - SEEDLESS

Strawberries

Bananas

Bag of mini marshmallows

Toothpicks

**NOTE: The amount of fruit you need depends on how many kabobs you want to make.  Figure 1 banana will equal about 10 kabobs.**

Instructions

Clean your grapes and remove them from their stems. Rinse your strawberries and cut off their green tops. Slice each banana into 10 slices, about ¼ inch thick.  Open your bag of marshmallows and try to not eat any :).

To assemble: Using a toothpick. Layer on the fruit in this order; grape, banana, strawberry and finally mini marshmallow.  Put them on a pretty plate and serve!

Tip

My sister Jessica brought up a n excellent point.  Grapes and strawberries aren’t really in season during the winter holidays.  My suggestions are to 1. Buy your fruit from a higher quality grocery store with higher quality produce and/or 2. Make ‘GRINCH’ kabobs all year round! I also would like to try these with a mini white chocolate chip as the hat tassel and see what the flavor is like.

XOXO Katie

Spiced Cherry Cheese Ball

This might be my favorite holiday appetizer of all time!!!  Every time I make it people are SO impressed too – it definitely gets awesome reviews!  Check it out and impress your next party guests with this holiday favorite.

I know what you are thinking… a CHEESE BALL is a healthy appetizer??  Well, Katie and I both believe that you can’t completely ignore holiday foods, especially your favorites.  If you do they will continue to call your name from across the room at your holiday party… ‘Eat me… eat me...”!  Instead, we believe it’s important to give in a little, but with moderation!  I’ve slimmed down this original recipe found here with 1/3 less fat cream cheese and reduced-fat cheddar.  Also, serve with veggies for a lower pp option!

Servings:  24

Size:  2 Tbsp. + 5 Ritz crackers

Points Plus: 4pp 

Level of Difficulty:  Easy

Prep Time: 10 minutes (+ 2 hours of time in the fridge)

Cook Time: n/a

Rating: 4 stars – Very Good

  

Ingredient List:

1 8 oz. package cream cheese, 1/3 less fat

1 8 oz. package shredded white cheddar cheese, reduced-fat

½ cup dried cherries, chopped

¼ tsp. pumpkin pie spice

½ cup pecans, finely chopped

Directions:

In a medium bowl, mix together the cream cheese and shredded cheese until thoroughly combined.  Add in the cherries and pumpkin pie spice. Shape into a ball and wrap tightly in plastic wrap. Throw into the fridge and let sit for 2+ hours.  Just before serving, remove the cheese ball from the fridge and roll in pecans.  You might need to gently press the pecans in to make sure they stick.  Serve with crackers.

Tip:

One easy way to cut back on pp value with this app is to serve your cheese ball with veggies instead of crackers!!  This cuts down the serving to be only 2 pp for the cheese spread and 0 pp for the veggies! Cucumber slices and carrot sticks (or carrot chips) would work well since they would provide a firm enough base to spread the cheese onto.

XOXO Megan