“These savory bean and vegetable quesadillas are great for those who love Mexican flavors but can’t handle too much heat,” Cherylyn Radford explains from Fox Creek, Alberta. “I like to serve slices with salsa and fat-free sour cream.”
From Bay City, Michigan, Evelyn McGinnis writes, “I was trying to use up crescent rolls and leftover chicken breast and came up with this tasty recipe! I lightened it by using reduced-fat dressing and fat-free cream cheese.”
In her Prattville, Alabama kitchen, Amy Hornbuckle bakes these yummy spinach balls without an ounce of guilt. That's because this recipe cut 72% of the cholesterol and 44% of the calories from the original version.
This colorful salsa takes just minutes to prepare—and that’s likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to the satisfying chip dip from Judy Heiser of Uvalde, Texas.
"I love seafood and sometimes order the seafood nacho appetizer at our local Mexican restaurant as my entree," says Linda McKee, Big Prairie, Ohio. "I've tried many times to duplicate those tasty morsels at home—this recipe comes close."
I've made this recipe by toasting the bread on a grill at cookouts, but any way I serve it, I never have any leftovers. The bruschetta is sweet instead of savory as is often expected, and visitors enjoy that change. -Patricia Nieh of Portola Valley, California