If you are a football fan, you get to indulge all day Sunday watching the games. But even though you are watching your weight, it doesn’t mean you can’t indulge on low point football party food while watching, right?
So back to my Pioneer Woman cookbooks I go to pick out 4 recipes for football party food to remake for Weight Watchers Freestyle. I think you will be happy with these recipes – they are so delicious. Even after cutting out a gazillion points.
These recipes come from the Pioneer Woman Cookbooks: Pioneer Woman Cooks: Come and Get It and the Pioneer Woman Cooks: Foods from My Frontier.The original recipes are in these cookbooks.
These recipes in their original version would amount to 42 points for the day. This would have left us dipping into our weeklies. But the revised version of the Pioneer Woman’s recipes amounts to a mere 7 Points!!
Let’s get started.
*This post contains affiliate links.
Freestyle Pimento Cheese
6 Ounces of Light Cream Cheese (Room Temperature)
1/2 Cup of Hellmann’s Light Mayonnaise
1 Tablespoon Each Dijon Mustard & Adobo Sauce (from Canned Chipotles)
1 Teaspoon each of Dried Dill Weed + Ground Black Pepper
8 Ounces each of Kraft Fat Free Cheddar & Kraft Fat Free Mozzarella Cheese
4 Ounces of Jarred Sliced Pimento, Drained
Flat Leaf Parsley, Optional
DIRECTIONS:
- In a mixer with a paddle attachment, combine light cream cheese, light mayonnaise, Dijon mustard, adobo sauce, dill weed and pepper.
- Add in cheeses and pimento.
- Mix well and scrape down sides of mixer bowl with a rubber spatula. Taste to see if you need to add a bit more adobo sauce, mustard or seasonings. Adding a minimal amount will not change the points value.
- Put in refrigerator for at least 3 hours. Just before serving, garnish with flat leaf parsley if using.
- This makes about 12 Servings at 2 SP on the Blue, Green & Purple Plans. Enjoy.
- To keep the points value at 2 SP serve with celery sticks, mini peppers and carrot sticks. Otherwise, serve with crackers, crostini, etc.
The original Pioneer Woman’s Pimento Cheese recipe would have been 8 points per serving.
PRINTABLE
- 6 Ounces of Light Cream Cheese (Room Temperature)
- ½ Cup of Hellmann's Light Mayonnaise
- 1 Tablespoon Each Dijon Mustard & Adobo Sauce (from Canned Chipotles)
- 1 Teaspoon each of Dried Dill Weed + Ground Black Pepper
- 8 Ounces each of Kraft Fat Free Cheddar & Kraft Fat Free Mozzarella Cheese
- 4 Ounces of Jarred Sliced Pimento, Drained
- Flat Leaf Parsley, Optional
- In a mixer with a paddle attachment, combine light cream cheese, light mayonnaise, Dijon mustard, adobo sauce, dill weed and pepper.
- Add in cheeses and pimento.
- Mix well and scrape down sides of mixer bowl with a rubber spatula. Taste to see if you need to add a bit more adobo sauce, mustard or seasonings. Adding a minimal amount will not change the points value.
- Put in refrigerator for at least 3 hours. Just before serving, garnish with flat leaf parsley, if using.
- This makes about 12 Servings at 2 SP on the Blue, Green & Purple Plans. Enjoy.
- To keep the points value at 2 SP serve with celery sticks, mini peppers and carrot sticks. Otherwise, serve with crackers, crostini, etc.
Freestyle Hot Corn Dip
5 Cups of Frozen Sweet White Corn, Defrosted
Vegetable Cooking Spray
Salt/Pepper to Taste
1 Medium Onion, Diced
3 Garlic Cloves, Minced
1 Each Red Bell Pepper + Green Bell Pepper + Jalapeno Pepper, Seeded & Diced
4 Ounces of Light Cream Cheese, Room Temperature
4 Ounces of Plain Greek Fat Free Yogurt
1/2 Cup of Hellmann’s Light Mayonnaise
2 Cups of Kraft Fat Free Shredded Cheddar Cheese
3 Green Onions, Thinly Sliced
1 Can of Green Chilies, Undrained (4 oz)
Chili Powder & Cayenne Pepper, to taste for Dusting
DIRECTIONS:
- Spray a large skillet with vegetable cooking spray and place over high heat. When pan is hot, add corn, onion, garlic, peppers and sesaon with salt and pepper to taste. Saute until vegetables are soft and onion is translucent – about 5 minutes. Set aside to cool.
- In a mixer bowl with paddle attachment, combine cream cheese, yogurt, mayonnaise and 1.5 cups of the fat free shredded cheese. Mix well until combined on low speed.
- Add in green onions, chilies and vegetable mixture. Mix well.
- Spread the mixture into a baking dish that has been sprayed with vegetable cooking spray.
- Sprinkle remaining cheese on top and add the chili powder & cayenne pepper to taste on top.
- Put into a preheated 350 degree oven. Baked for about 25 minutes or until the dip is bubbling.
- Serve warm with the homemade low point “tortilla” chips below.
- This makes 12 servings at a mere 2 Points each. Enjoy!
The original Pioneer Woman’s Hot Corn Dip recipe would have been 9 Points per serving.
PRINTABLE
- 5 Cups of Frozen Sweet White Corn, Defrosted
- Vegetable Cooking Spray
- Salt/Pepper to Taste
- 1 Medium Onion, Diced
- 3 Garlic Cloves, Minced
- 1 Each Red Bell Pepper + Green Bell Pepper + Jalapeno Pepper, Seeded & Diced
- 4 Ounces of Light Cream Cheese, Room Temperature
- 4 Ounces of Plain Greek Fat Free Yogurt
- ½ Cup of Hellmann's Light Mayonnaise
- 2 Cups of Kraft Fat Free Shredded Cheddar Cheese
- 3 Green Onions, Thinly Sliced
- 1 Can of Green Chilies, Undrained (4 oz)
- Chili Powder & Cayenne Pepper, to taste for Dusting
- Spray a large skillet with vegetable cooking spray and place over high heat. When pan is hot, add corn, onion, garlic, peppers and sesaon with salt and pepper to taste. Saute until vegetables are soft and onion is translucent - about 5 minutes. Set aside to cool.
- In a mixer bowl with paddle attachment, combine cream cheese, yogurt, mayonnaise and 1.5 cups of the fat free shredded cheese. Mix well until combined on low speed.
- Add in green onions, chilies and vegetable mixture. Mix well.
- Spread the mixture into a baking dish that has been sprayed with vegetable cooking spray.
- Sprinkle remaining cheese on top and add the chili powder & cayenne pepper to taste on top.
- Put into a preheated 350 degree oven. Baked for about 25 minutes or until the dip is bubbling.
- Serve warm with the homemade low point "tortilla" chips below.
- This makes 12 servings at a mere 2 Points each. Enjoy!
Freestyle Slow Cooker Enchilada Dip
1 Pound Each of Ground Turkey Breast & 93% Ground Turkey
1 Onion Sliced in Half & Thinly Sliced
2.5 Cups of Enchilada Sauce
1 Jalapeno, Diced Small
28 Ounce Can of Pinto Beans, Rinsed & Drained
1 Can Each of Diced Green Chilies & Diced Red Pimento (Undrained)
4 oz of Light Cream Cheese
1/2 Cup of Greek Fat Free Plain Yogurt
2 Cups of Kraft Fat Free Cheddar Cheese (Shredded)
1/2 Teaspoon Each of Chili Powder, Dried Cilantro & Cayenne Pepper
Vegetable Cooking Spray
DIRECTIONS:
- In a large skillet that has been sprayed with vegetable cooking spray, add ground turkey. Saute until brown and strain off any liquid.
- Spray a slow cooker with vegetable cooking spray and add ground turkey, onion, enchilada sauce, jalapeno, beans, chilies, pimento, chili powder, dried cilantro and cayenne pepper. Stir well and cover.
- Cook on low for 4 hours.
- Remove lid and add in cream cheese and yogurt. Stir it into the hot mixture until it is melted and mixed well.
- Sprinkle in cheddar cheese and cover for 15 minutes.
- Serve with Freestyle “Tortilla” Chips (recipe follows).
- This makes 18 servings at 2 Points each (points doesn’t include chips recipe below).
The original Pioneer Woman’s Slow Cooker Beef Enchilada Dip recipe would have been 11 Points per serving.
PRINTABLE
- 1 Pound Each of Ground Turkey Breast & 93% Ground Turkey
- 1 Onion Sliced in Half & Thinly Sliced
- 2.5 Cups of Enchilada Sauce
- 1 Jalapeno, Diced Small
- 28 Ounce Can of Pinto Beans, Rinsed & Drained
- 1 Can Each of Diced Green Chilies (Undrained) & Diced Red Pimento (Drained)
- 4 oz of Light Cream Cheese
- ½ Cup of Greek Fat Free Plain Yogurt
- 2 Cups of Kraft Fat Free Cheddar Cheese (Shredded)
- ½ Teaspoon Each of Chili Powder, Dried Cilantro & Cayenne Pepper
- Vegetable Cooking Spray
- In a large skillet that has been sprayed with vegetable cooking spray, add ground turkey. Saute until brown and strain off any liquid.
- Spray a slow cooker with vegetable cooking spray and add ground turkey, onion, enchilada sauce, jalapeno, beans, chilies, pimento, chili powder, dried cilantro and cayenne pepper. Stir well and cover.
- Cook on low for 4 hours.
- Remove lid and add in cream cheese and yogurt. Stir it into the hot mixture until it is melted and mixed well.
- Sprinkle in cheddar cheese and cover for 15 minutes.
- Serve with Freestyle "Tortilla" Chips (recipe follows).
- This makes 18 servings at 2 Points each (points doesn't include chips recipe below).
Freestyle Sloppy Joes
2.5 Pounds of Ground Turkey Breast
1 Each Medium Onion + Green Pepper, Diced
5 Garlic Cloves, Minced
1.5 Cups of Heinz Reduced Sugar Ketchup
1 Cup of Water
2 Tablespoons of Truvia Brown Sugar Blend
2 Teaspoons of Chili Powder
1/2 Teaspoon Each of Cayenne Pepper + Crushed Red Pepper Flakes
1 Teaspoon of Ground Mustard
Salt/Pepper to Taste
Worcestershire Sauce & Tabasco Sauce to Taste
Vegetable Cooking Spray
DIRECTIONS:
- Spray a large saute pan with vegetable cooking spray and brown the turkey. Add in green pepper, onion and garlic.
- Add in ketchup and 1 cup of water. Stir to combine well. Add in all remaining ingredients and combine well.
- Reduce heat to low and cover. Simmer for 20 minutes.
- This makes 8 servings for sandwiches. Each serving is 1 Point – Enjoy!
*I use these Smart Buns for my sandwiches. Yes, they are a bit pricey, but they are delicious and freeze well. Even better is that they are only 1 Point!
The original Pioneer Woman’s Sloppy Joes recipe would have been 14 Points per serving.
PRINTABLE
- 2.5 Pounds of Ground Turkey Breast
- 1 Each Medium Onion + Green Pepper, Diced
- 5 Garlic Cloves, Minced
- 1.5 Cups of Heinz Reduced Sugar Ketchup
- 1 Cup of Water
- 2 Tablespoons of Truvia Brown Sugar Blend
- 2 Teaspoons of Chili Powder
- ½ Teaspoon Each of Cayenne Pepper + Crushed Red Pepper Flakes
- 1 Teaspoon of Ground Mustard
- Salt/Pepper to Taste
- Worcestershire Sauce & Tabasco Sauce to Taste
- Vegetable Cooking Spray
- Spray a large saute pan with vegetable cooking spray and brown the turkey. Add in green pepper, onion and garlic.
- Add in ketchup and 1 cup of water. Stir to combine well. Add in all remaining ingredients and combine well.
- Reduce heat to low and cover. Simmer for 20 minutes.
- This makes 8 servings for sandwiches. Each serving is 1 Point - Enjoy!
Freestyle “Tortilla” Chips
Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread
Vegetable Cooking Spray
Garlic Powder, Onion Powder & Salt to Taste
Any other seasonings you like
Another extremely low point way to serve these dips is by using the Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread like this:
DIRECTIONS:
- Preheat oven to 375 degrees. Using a pizza cutter, cut Joseph’s Lavash bread into as many triangles as possible. (Make them resemble tortilla chips).
- Line a baking pan with parchment paper and layout cut Lavash bread triangles. You will have to do a few batches at a time or separately.
- Spray Lavash bread with vegetable cooking spray.
- Season with garlic powder, onion powder and salt liberally. You may add any other spices you like.
- Put in oven and bake for about 5 minutes. DO NOT OVER BAKE.
- Cool on cooling racks.
- When cooled store in large Ziploc bags until you serve these mouth watering dips and salsas.
- One whole Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread is 2 Points. Depending on how large you cut the tortilla chips from this bread, you will get a nice size serving of “chips”.
PRINTABLE
- Joseph's Flax Oat Bran & Whole Wheat Lavash Bread
- Vegetable Cooking Spray
- Garlic Powder, Onion Powder & Salt to Taste
- Any other seasonings you like
- Preheat oven to 375 degrees. Using a pizza cutter, cut Joseph’s Lavash bread into as many triangles as possible. (Make them resemble tortilla chips).
- Line a baking pan with parchment paper and layout cut Lavash bread triangles. You will have to do a few batches at a time or separately.
- Spray Lavash bread with vegetable cooking spray.
- Season with garlic powder, onion powder and salt liberally. You may add any other spices you like.
- Put in oven and bake for about 5 minutes. DO NOT OVER BAKE.
- Cool on cooling racks.
- When cooled store in large Ziploc bags until you serve these mouth watering dips and salsas.
- One whole Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread is 2 Points. Depending on how large you cut the tortilla chips from this bread, you will get a nice size serving of “chips”.
Below are items and ingredients that were used to recreate these recipes. If you click on the link, it will take you to Amazon to purchase it. If you do, I will get a small percentage of the sale at NO cost to you. Thank you in advance if you choose to purchase something.
Goya Chipotle in Adobo Sauce
Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread
Heinz Reduced Sugar Ketchup
Truvia Brown Sugar Blend
1 Point Smart Buns/Rolls
Pioneer Woman Cooks: Come and Get It
Pioneer Woman Cooks: Foods From My Frontier
Here are more posts containing remade Pioneer Woman recipes:
PIONEER’S WOMAN’S BREAKFAST RECIPES REMADE FOR FREESTYLE
4 MORE PIONEER WOMAN’S RECIPES REMADE FOR FREESTYLE
PIONEER WOMAN’S DAILY MENU FOR FREESTYLE
PIONEER WOMAN’S RECIPES REMADE FOR WEIGHT WATCHERS FREESTYLE
MORE PIONEER WOMAN RECIPES REMADE INTO WEIGHT WATCHERS FREESTYLE RECIPES
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