Ingredients

• 4 oz cream cheese
• Nonstick aluminum foil
• 1 Deli oven-roasted chicken
• 1 cup shredded cheddar cheese
• ½ cup sliced fresh green onions
• 1 (4.5 oz) can diced green chilies
• 1 tablespoon taco seasoning
• 1 ½ cups panko bread crumbs, divided
• Cooking spray
• ½ cup cilantro-avocado dressing

Steps

1. Cut cream cheese into chunks and place in large bowl to soften. Preheat oven to 350°F. Line baking sheet with foil.
2. Shred chicken (3 cups) and add to cream cheese. Add shredded cheese, green onions, green chilies (do not drain), taco seasoning, and ½ cup bread crumbs; stir until blended. Place remaining 1 cup bread crumbs in shallow bowl.
3. Form chicken mixture into 40 (1-inch) balls and roll each in bread crumbs; arrange on baking sheet. Coat chicken bites with spray; bake 25–30 minutes until golden and 165°F. Let stand 10 minutes to cool. Serve with dressing for dipping.

Ingredients

• 2 frozen puff pastry sheets
• Cooking spray
• ¼ cup egg substitute
• 1 package thin-sliced sweet ham (7–9 oz)
• 8 slices Swiss cheese (6 oz)
• ½ cup unsalted butter
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon sesame seeds (optional)

Steps

1. Thaw puff pastry sheets until softened. Preheat oven to 375°F. Coat 2 baking sheets with spray.
2. Roll pastry sheets out into 13- x 10-inch rectangles. Brush with egg substitute; top evenly with ham and cheese, leaving ½-inch border on longer sides. Roll dough tightly around filling, starting with 1 long side; pinch seams together.
3. Place rolls seam-side down and use serrated knife to cut each into 12 (1-inch-thick) slices; arrange pinwheels cut-side up on baking sheets. Combine butter, brown sugar, Worcestershire sauce, and mustard in small saucepan on medium; cook 1–2 minutes, stirring occasionally, until hot.
4. Spoon mixture evenly over pinwheels; sprinkle with sesame seeds, if using. Bake 20–25 minutes until golden. Let stand 5 minutes to cool. Serve.

Ingredients

• 2 teaspoons fresh chives
• 1 lb peeled/deveined large shrimp, tails removed
• ¼ cup cooked bacon pieces
• 1 tablespoon minced garlic
• 1 (10.75 oz) can condensed cream of shrimp (or seafood) soup
• ½ cup whole milk
• 1 tablespoon sriracha sauce
• 4 oz pasteurized processed bar cheese
• 4 oz shredded cheddar cheese
• 8 oz bagel chips, for serving

Steps

1. Chop chives and shrimp finely (wash hands). Preheat medium saucepan on medium 1–2 minutes. Place bacon and garlic in pan; cook 3–4 minutes, stirring occasionally, until garlic is golden. Stir in shrimp; cook and stir 3 minutes.
2. Combine soup, milk, sriracha sauce, and chives; add to shrimp mixture. Simmer 3 minutes, stirring occasionally, to blend flavors.
3. Remove pan from heat; stir in cheeses until melted and blended. Serve with bagel chips for dipping.