Weight Watchers Kitchen Clean Sweep

Spinach-Parmesan Dip

1/2 pound(s) fresh spinach, cooked and drained

1/2 pound(s) fresh spinach, cooked and drained

1 cup(s) fresh tomato(es), chopped

1 cup(s) basil, fresh

1/2 tsp table salt

1/4 tsp crushed red pepper flakes

5 Tbsp grated Parmesan cheese

Combine all ingredients in a food processor or blender; process to desired consistency. Yields about 3 tablespoons per serving.

This dip can also double as a finishing sauce for grilled chicken or pasta!

1 1/2 oz almonds, coarsely chopped

6 cup(s) plain air-popped popcorn

2 cup(s) ready-to-eat puffed cereal, use a seven-whole-grain and sesame cereal (kashi)

1/2 cup(s) packed light brown sugar

1/4 cup(s) maple syrup

1/4 tsp ground cinnamon

1 Tbsp regular butter

Preheat the oven to 350F. Toast the almonds in a single layer on a small baking sheet until just golden and fragrant, 4-5 minutes. Transfer the almonds to a plate to cool. Reduce the oven temperature to 250F.

Spray a large baking sheet and a glass baking dish or bowl with non­stick spray. Combine the popcorn and cereal in the baking dish. Place in the oven to warm.

Combine the brown sugar, maple syrup, and cinnamon in a small non­stick saucepan. Bring to a boil over medium heat. Cook until the mixture reaches 250F on a candy thermometer (hard ball stage). Stir in the ­butter and cook until the mixture reaches 280F (hard crack stage).

Remove the popcorn mixture from the oven. Quickly and carefully pour half the glaze over the mix, tossing with a metal spoon. Sprinkle the nuts over the mix and pour on the remaining glaze, tossing to coat evenly. Spoon the mixture onto the sprayed baking sheet, spreading out and breaking into small clumps. Cool completely, then store in an airtight container. Yields 3/4 cup per serving.