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Category: Appetizers & Snacks

Pesto Crostini

Pesto Crostini

3 C. fresh basil leaves, washed, dried
1/3 C. Italian Vinaigrette Dressing
1/3 C. Grated Parmesan Cheese
32 baguette slices (1/4-inch thick), toasted
1 container (8 oz.) Cream Cheese
1/4 C. Grated Parmesan Cheese

Place basil leaves, dressing and 1/3 C. Parmesan cheese in food processor or blender container; cover. Process until well blended. Spread baguette slices evenly with cream cheese spread, then with pesto mixture. Sprinkle evenly with 1/4 C. Parmesan cheese. Optional: To make a black olive pesto, prepare as directed, adding 1/2 C. pitted black olives to the food processor container with the basil.

Yield: 16 servings
Calories: 150
Fat: 8g
Fiber: 1g

Ham & Swiss Reuben Roll-Ups

Ham & Swiss Reuben Roll-Ups

6 slices Deli Style Shaved Smoked Ham
1 T. RF Thousand Island Dressing
4-1/2 tsp. Sauerkraut, drained
1 Kraft 2% Milk Swiss Singles, cut into 3 strips

Flatten ham slices; pat dry. Stack 2 of the ham slices; spread with 1 tsp. of the dressing. Top with 1-1/2 tsp. of the sauerkraut and 1 strip of the 2% Milk Singles; roll up. Secure with toothpick, if desired. Repeat with remaining ingredients to make 3 roll-ups. To Warm: Assemble as directed. Place on microwavable plate; cover with microwavable paper towel. Microwave on HIGH 5 to 10 seconds or until 2% Milk Singles starts to melt.

Yield: 1 serving
Calories: 130
Fat: 6g
Fiber: 1g

Triscuit Tuna Melts

Triscuit Tuna Melts

1 can (3 oz.) low sodium tuna, drained, flaked
1 T. Sour Cream
Dash hot pepper sauce
24 Triscuit Low Sodium Crackers
1/4 C. Shredded Swiss Cheese

Mix tuna, sour cream and hot sauce until well blended. Spread 1 tsp. of the tuna mixture onto each cracker; top with 1/2 tsp. of the cheese. Place 8 topped crackers on microwavable plate. MICROWAVE on HIGH 15-20 seconds or until cheese begins to melt. Repeat with remaining topped crackers. Serve immediately.

Yield: 8 (3 topped crackers each)
Calories: 80
Fat: 3.5g
Fiber: 2g

Crispy Vegetable Spread

Crispy Vegetable Spread

1 pkg. (8 oz.) Neufchatel Cheese, softened
1 C. shredded, peeled seeded cucumber, well drained
1 C. shredded carrot
1 tsp. chopped fresh dill
1/2 tsp. lemon juice
4 green onions, sliced
1 Box Triscuit Reduced Fat Crackers

Mix all ingredients except crackers until well blended; cover. Refrigerate several hours to allow flavors to blend. Serve as a spread with crackers.

Yield: 16 servings, 2 T. spread and 6 crackers eachCalories: 140
Fat: 6g
Fiber: 4g

Honey Mustard Chicken Wings

Honey Mustard Chicken Wings

12 whole chicken wings from meat case of market (drumettes and tips)

Salt and freshly ground black pepper

2 T. vegetable oil (2 turns of the pan)

1/4 to 1/3 C. spicy deli mustard (eyeball it)

1/2 C. orange juice

2-inch piece fresh gingerroot, peeled

2 T. hot sauce (eyeball it)

2 tablspoons soy sauce (eyeball it)

1/2 tsp. crushed hot red pepper flakes

3 T. honey (a healthy drizzle)

1/4 C. chopped fresh cilatnro or flat-leaf parsley (a handful)

2 to 3 tablspoons chopped chives

 

Preheat the oven to 400°F. Preheat a large ovenproof skillet over high heat. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the oil, then the wings in a single, even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the sauce: In a small pot combine the mustard, orange juice, ginger, hot sauce, soy sauce, hot red pepper flakes and honey. Bring up to a simmer over high heat, then lower the heat and keep the sauce warm until the wings are done browning. Remove the ginger from the sauce. After the wings brown, drain off some of the fat and drippings. Pour the simmering sauce over the browned wings. Place the skillet in the oven and roast the wings for 20 minutes, flipping them once halfway through the cooking time. Remove the wings from the oven. Toss the wings around in the sauce and finish with the fresh cilantro or parsley and the chives. Serve hot or at room temperature.

Crab Salad Bites on Endive

Crab Salad Bites on Endive

6 ounces lump white crab meat, broken into small pieces with your fingertips

1/4 red bell pepper, finely chopped

1 shallot, finely chopped

1 orange, zested

3 radishes, grated

3 T. chopped celery greens

Salt and pepper

1/4 C. mayonnaise

3 T. heavy cream

24 endive leaves

Chopped parsley or chives, to garnish

 

Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives.

Bacon Wrapped Shrimp and Scallops

Bacon Wrapped Shrimp and Scallops

12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound

12 large sea scallops, trimmed and well drained

1 lime, juiced and zested

1 T. toasted sesame oil

1 T. grill seasoning or coarse salt and black pepper

1 tsp. hot red pepper flakes

12 slices center cut or applewood smoked bacon, cut in 1/2

Toothpicks

3 scallions, very thinly sliced on an angle

 

Preheat oven to 425 degrees F. Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks. Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops. Arrange cooked seafood on platter and sprinkle with chopped scallions.

Triscuit “Bruschetta”

Triscuit “Bruschetta”

1 C. chopped plum tomatoes
1/4 C. Grated Parmesan Cheese
1/4 C. chopped green onions
2 T. chopped fresh basil
2 T. Reduced Fat Italian Dressing
1/2 tsp. minced garlic
36 Triscuit Reduced Fat Crackers

Preheat oven to 400°F. Mix tomatoes, cheese, onions, basil, dressing and garlic. Top each cracker with a spoonful of the tomato mixture. Place on baking sheet. Bake 5 to 7 minutes or until hot. Serve immediately.

Yield: 12 servings, 3 topped crackers each
Calories: 70
Fat: 2.5g
Fiber: 2g

Triscuit “Bruschetta”

Triscuit “Bruschetta”

1 C. chopped plum tomatoes
1/4 C. Grated Parmesan Cheese
1/4 C. chopped green onions
2 T. chopped fresh basil
2 T. Reduced Fat Italian Dressing
1/2 tsp. minced garlic
36 Triscuit Reduced Fat Crackers

Preheat oven to 400°F. Mix tomatoes, cheese, onions, basil, dressing and garlic. Top each cracker with a spoonful of the tomato mixture. Place on baking sheet. Bake 5 to 7 minutes or until hot. Serve immediately.

Yield: 12 servings, 3 topped crackers each
Calories: 70
Fat: 2.5g
Fiber: 2g

Zesty Roast Beef Bites

Zesty Roast Beef Bites

9 Ritz Low Sodium Crackers
2 oz. roast beef, cut into 9 pieces
2-1/4 tsp. Kraft Prepared Horseradish
Chopped fresh parsley (optional)

Top each cracker with 1 roast beef piece and 1/4 tsp. horseradish; sprinkle lightly with parsley. Serve immediately. Garnish with cherry tomato wedges.

Yield: 3 servings, 3 topped crackers each
Calories: 90
Fat: 4g
Fiber: 0g

Chili Lime Avacodos

Chili Lime Avacodos

2 ripe Haas avocados
2 limes
1 tsp. sugar
1 tsp. chili powder
1/2 tsp. salt
3 T. extra-virgin olive oil
Chopped chives or cilantro for garnish, optional

Halve avocados and remove pit. Roll limes or heat in microwave for 10 seconds to get juices flowing. Halve the limes. Rub the avocado halves gently with 1/2 lime to retard the browning. Juice limes into small bowl and mix with sugar, chili powder and salt using a fork or small whisk. Add extra-virgin olive oil in a slow stream while mixing dressing. Pour dressing into the cavities of avocados, distributing it equally and serve. Garnish with chives or cilantro as an optional garnish.

Yield: 4 servings
Calories: 220
Fat: 22g
FIber: 1.9g

Roast Beef Spiral Toppers

Roast Beef Spiral Toppers

2 tsp. Sour Cream
1/2 tsp. Kraft Prepared Horseradish
1 slice deli roast beef (1 oz.)
1 Kraft Swiss Cheese Slice
8 Triscuit Low Sodium Crackers

Mix sour cream and horseradish until well blended; set aside. Top meat with cheese; roll up tightly, starting at short end. Cut crosswise into 8 slices. Place 1 meat spiral on each cracker; top with 1/4 tsp. of the sour cream mixture. Garnish with chopped fresh parsley.

Yield: 4 servings (2 topped crackers each)
Calories: 80
Fat: 3.5g
Fiber: 1g

Artichokes with Roasted Pepper Dip

Artichokes with Roasted Pepper Dip

2 red bell peppers
2 artichokes (1 pound)
12 C. water
3 lemon slices
1 bay leaf
2 tsp. olive oil
2 tsp. Dijon mustard
1 tsp. red wine vinegar
1/4 tsp. dried fines herbes
1/8 tsp. black pepper
1 T. finely crumbled feta cheese
1/2 tsp. capers

Preheat broiler. Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and set aside. Cut off artichoke stems, and remove bottom leaves. Trim about 1 inch from tops of artichokes. Bring water, lemon slices, and bay leaf to a boil in a large Dutch oven. Add artichokes; cover, reduce heat, and simmer 25 minutes or until a leaf near the center of each artichoke pulls out easily. Drain well; discard lemon and bay leaf. Set aside. Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth. Combine bell pepper mixture, fines herbes, and black pepper. Spoon 2/3 C. into a serving bowl; sprinkle with feta and capers. Serve with artichokes. Cover and chill remaining dip.

2 servings (serving size: 1 artichoke and 1/3 C. dip)
Calories: 105
Fat: 4g
Fiber: 7g

Creamy Spinach Dip

Creamy Spinach Dip

1 C. Light Mayonnaise
1 C. Light Sour Cream
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 C. chopped fresh parsley
1/4 C. sliced green onions
1 tsp. lemon pepper seasoning
1 can (8 oz.) water chestnuts, drained and chopped (optional)

Mix mayo and sour cream in medium bowl. Stir in remaining ingredients. Cover. Refrigerate several hours or until chilled. Serve with assorted cut-up fresh vegetables or Crackers.

Yield: 22 servings
Serving Size: 2 T.

Calories: 60
Fat: 5g
Fiber: 0g

Delicious Nutty Apple Snack

Delicious Nutty Apple Snack

2 T. Light Cream Cheese Spread
1 medium apple, cored and cut into 8 wedges
1 T. Dry Roasted Peanuts, chopped

Spread cream cheese spread evenly onto apple wedges; sprinkle with peanuts.

Calories: 200
Fat: 10g
Fiber: 4g

Creamy Cranberry-Stuffed Celery

Creamy Cranberry-Stuffed Celery

1/4 C. Light Cream Cheese Spread
1/3 C. dried cranberries
4 stalks celery

Mix cream cheese spread and cranberries until well blended. Press evenly into hollow centers of the celery pieces. Cut each stalk crosswise into 4 pieces.

Yield: 4 servings, 4 pieces each
Calories: 80
Fat: 3g
Fiber: 2g

Creamy Salsa Dip for One

Creamy Salsa Dip for One

1 T. Light Cream Cheese Spread
1 T. Salsa
9 Ritz Sticks Crackers
1/4 C. total carrot and celery sticks
Spread cream cheese spread onto small plate; top with salsa. Serve as a dip with crackers and carrot or celery sticks.

Calories: 130
Fat: 7g
Fiber: 1g

Cheesy Cracker Melts

Cheesy Cracker Melts

2 Triscuit Crackers
2 Kraft Cracker Cuts Sharp Cheddar Cheese
1 tsp. Pecan Pieces

Top crackers with cheese and pecans.
Place on microwavable plate. Microwave on high 10 sec.

Calories: 130
Fat: 10g
Fiber: 1g

Pizza Popcorn

Pizza Popcorn

1/3 C. popping corn
1 T. pizza seasoning
1/2 C. grated Parmesan cheese
1 T. butter

Place butter and popping corn in a large covered saucepan or wok and cook over a high heat, shaking vigorously for approximately 2 minutes, or until all corn has popped. Sprinkle with seasoning and cheese. Portion into paper cones or bags and serve immediately

Yield: 6 servings
Calories: 58
Fat: 4g
Fiber: 0g

Zucchini Snack Pizzas

Zucchini Snack Pizzas

1 very large zucchini, washed and trimmed
1 tomato, coarsely chopped
3 oz. mozzarella cheese, grated
4 to 6 basil leaves, chiffonaded, for garnish

Preheat oven to 400 degrees F.
Cut the zucchini horizontally or severely on the bias about 1/3 inch thick. Brush with olive oil and season with salt and pepper. Either roast on baking sheet in oven for about 10 minutes or grill. Zucchini strips should retain body and firmness. Sprinkle cooked zucchini with chopped tomato and mozzarella. Return to oven and allow cheese to melt, about 5 to 8 minutes. Remove from oven and sprinkle with basil.

Yield: 4 servings
Calories: 72
Fat: 3.8g
Fiber: 1.9g

Artichokes with Shrimp and Cilantro Salsa

Artichokes with Shrimp and Cilantro Salsa

1/2 C. seasoned rice vinegar (or 1/2 C. distilled white vinegar plus 1 T. sugar)
1 T. mustard seeds
1 tsp. whole black peppercorns
4 thin quarter-size slices fresh ginger
3 large artichokes (about 12 oz. each), each 4 to 4 1/2 inches in diameter
12 ounces tiny cooked shrimp
1/3 C. minced pickled scallions
1/4 C. minced cilantro
1/4 C. minced fresh mint or
1 T. dried mint
2 T. reduced-sodium soy sauce
1/4 to 1/2 tsp. chili oil
Mint or cilantro sprigs

In a 6 to 8 quart (6 to 8 liter) pan, combine 1/4 C. (60 ml) of the vinegar, mustardseeds, peppercorns, ginger, and 4 quarts (3.8liters) water. Cover and bring to a boil over high heat. Meanwhile, remove coarse outer leaves from artichokes and trim stems flush with bases. With a sharp knife, cut off top third of each artichoke. With scissors, trim thorny tips from remaining leaves. Immerse artichokes in cold water and swish back and forth vigorously to release debris; then lift artichokes from water and shake briskly to drain. Lower artichokes into boiling vinegar-water mixture. Then reduce heat and simmer, covered, until artichoke bottoms are tender when pierced (about 35 minutes). Drain, reserving cooking liquid. Let artichokes stand until they are cool enough to handle Pour artichoke cooking liquid through a fine strainer set over a bowl; discard ginger and reserve mustard seeds and peppercorns. Place shrimp in strainer. Rinse shrimp with cool water; then drain well, place in a bowl, and mix with reserved seasonings, remaining1/4 C. (60 ml) vinegar, scallions, minced cilantro, minced mint, soy sauce, and chili oil. (At this point, you may cover and refrigerate artichokes and shrimp mixture separately until next day. With a sharp knife, cut each artichoke in half lengthwise. Remove sharp-pointed inner leaves and scoop out fuzzy centers. Set each artichoke half on a salad plate. Spoon shrimp mixtures equally into artichokes; garnish with mint sprigs.

Yield: Makes 6 servings
Calories: 122
Fat: 3g
Fiber: 4g

Manhattan Special Bagel with Sun-Dried Tomato Spread

Manhattan Special Bagel with Sun-Dried Tomato Spread

1 C. fat-free ricotta cheese
4 sun-dried tomatoes, soaked in warm water for 10 minutes and drained
3 T. thinly sliced scallion
2 T. finely minced parsley
1 T. fresh lemon juice
2 3-ounce bagels, split

The night before, place the ricotta cheese in a fine sieve set over a bowl. Cover and refrigerated to drain. Finely mince soaked sun-dried tomatoes and mix with scallion, parsley, and lemon juice. Cover and refrigerate overnight. Next morning, combine drained ricotta (discard any liquid in the bowl) and sun-dried tomato mixture. Transfer mixture to a pretty serving bowl and supply a decorative spreader. Lightly toast the bagels: cut into quarters, and arrange in a basket.

Yield: 2 servings
Calories: 353
Fat: 2g
Fiber: 3g

Cold Artichoke Starter

Cold Artichoke Starter

2 large artichokes, about 10 ounces each
1/4 C. white wine vinegar
1 tsp. mustard seeds
1/2 tsp. whole peppercorns
water
2 shallots, minced
1/2 C. finely chopped flat-leaf parsley
1/3 C. finely minced fresh herbs — all or 1 or the following: chervil, dill, thyme, or tarragon
1 tsp. capers, rinsed
1 small clove garlic, minced
juice and grated zest of 1 lemon
1 T. olive oil
freshly ground pepper

Remove coarse outer leaves from artichokes and trim stems flush with the base. Using a sharp knife, cut off top third of each artichoke. Trim thorny tips from remaining leaves and rinse under running cold water.
Place artichokes side by side in a pot just large enough to hold them securely. Add vinegar, mustard seeds, and peppercorns to the bottom of the pot. Fill with water to come about half way up the sides of the artichokes. Cover and bring to a boil over high heat.
Reduce heat and simmer, partially covered, until artichoke bottoms are tender when pierced, about 35 minutes. Drain. Transfer artichokes to a small metal pan and place in freezer for about 15 to 20 minutes, until chilled. Or, cover and refrigerate artichokes until the next day. In a small bowl, combine the shallots, parsley, herbs, capers, garlic, lemon juice, lemon zest, and olive oil. Using a sharp knife, cut chilled artichokes in half lengthwise. Remove sharp-pointed inner leaves and scoop out the fuzzy centers. Set each half on a salad plate and top with an equal portion of the shallot mixture and season with pepper.

Yield: 4 servings
Calories: 72
Fat: 4g
Fiber: 4g

Bacon-Wrapped Shrimp

Bacon-Wrapped Shrimp

8 ounces cooked Canadian-style bacon, cut in 12 slices
12 medium shrimp, shelled and deveined
1 medium red bell pepper, seeded and cut into 12 strips
1 T. + 1 1/2 tsp. reduced-sodium teriyaki sauce
1 T. + 1 1/2 tsp. low-sodium chili sauce
1 T. hoisin sauce

Place bacon on rack; cover with paper towel. Microwave on High 1 minute; pat dry on paper towel. Let cool slightly. Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden pick. Place in 11 x 7″ baking dish. Repeat with remaining bacon, shrimp and bell pepper. In small bowl, combine the teriyaki, chili and hoisin sauces with 2 T. water; pour over shrimp. Cover and refrigerate 2 hours, turning once. Uncover and microwave on High 3-4 minutes, until shrimp are cooked through. Let stand 5 minutes before serving.

Yield: 2 servings
Calories: 276
Fat: 8g
Fiber: 0g

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

2 1/4 C. all-purpose flour
1 pkg Jello sugar-free instant vanilla pudding mix — (4 serving size)
1/4 C. Brown Sugar Twin
2 T. pourable Sugar Twin
2/3 C. Carnation nonfat dry milk powder
1 T. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/4 C. (1 ounce) mini chocolate chips
1/4 C. (1 ounce) chopped walnuts
2 C. (one 15-ounce can) pumpkin
1 egg or equivalent in egg substitute
3/4 C. Yoplait plain fat-free yogurt
1 T. & 1 tsp. vegetable oil

Preheat oven to 350º F. Spray a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour, dry pudding mix, Brown Sugar Twin, dry milk powder, pumpkin pie spice, baking powder, and baking soda. Stir in chocolate chips and walnuts. In a small bowl, combine pumpkin, egg, and yogurt, and the vegetable oil. Mix gently to combine. Add pumpkin mixture to flour mixture. Mix just until combined. Evenly divide batter among prepared muffin wells. Bake for 25 to 35 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Yield: 12 servings
Calories: 172
Fat: 6g
Fiber: 2g

Shrimp in Spicy Garlic Sauce

Shrimp in Spicy Garlic Sauce

1 1/2 pounds peeled and deveined large shrimp
olive oil cooking spray
3 T. olive oil
9 large cloves garlic, minced
1 tsp. crushed dried red chile peppers
1 tsp.Spanish paprika
2 T. minced parsley

Preheat oven to 450°F. Rinse shrimps and pat dry with paper towels. Lightly coat a large shallow ovenproof casserole with cooking spray. Arrange shrimps in the casserole in a single layer. Lightly coat with cooking spray and drizzle with olive oil. Sprinkle with garlic, chile peppers, and paprika. Bake for 5 minutes, until shrimps are pink and cooked through. Remove from oven and sprinkle with parsley. Serve warm with toothpicks for spearing the shrimps.

Yield: 12 servings
Calories: 92
Fat: 4g
Fiber: 0g

Nacho Popcorn

Nacho Popcorn

4 quarts air-popped corn
refrigerated butter-flavored cooking spray
2 tsp. ground cumin
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. Worcestershire sauce
1/4 tsp. Tabasco (optional)

Preheat oven to 300°F. Spread popped corn in a large baking pan. Lightly coat with cooking spray. Toss and coat again. Combine cumin, garlic powder, and onion powder. Sprinkle over popcorn. Toss to coat evenly. Drizzle with Worcestershire sauce and Tabasco (if using). Toss again. Bake for 10 minutes, tossing once. Wrap tightly in a pouch made from a double sheet of heavy-duty aluminum foil if not eating immediately.

Yield: 12 servings
Calories: 45
Fat: 1g
Fiber: 2g

Fat-Free Toasted Tortilla Chips

Fat-Free Toasted Tortilla Chips

4 6-inch (15 cm) fat-free flour tortillas
juice of a large fresh lime, strained
chili powder or cayenne pepper

Preheat oven to 350°F. Cut each tortilla into 8 wedges. Pour the strained lime juice into a clean spray bottle. Lightly mist each tortilla triangle with the juice. If using, sprinkle lightly with chili powder or cayenne pepper. Place close together in a single layer on a large baking sheet. Bake for 10 to 12 minutes, until chips are crisp. Serve warm.

Yield: 4 servings
Calories: 82
Fat: 0g
Fiber: 1g

Cheese and Chile Rolls

Cheese and Chile Rolls

1 large plum tomato, blanched, peeled, seeded and chopped
1 1/2 ounces sharp cheddar cheese, shredded
1/2 medium pickled jalapeno pepper, drained, seeded and minced
4 flour tortillas (6″ diameter)

Preheat oven to 350o F. Line a baking sheet with foil. In small bowl, combine tomato, cheese and jalapeno pepper. Divide cheese mixture evenly among tortillas. Roll tortillas to enclose filling; secure with toothpicks. Place on prepared baking sheet; bake 10-15 minutes, until cheese is melted and rolls are piping hot.

Yield: 4 servings
Calories: 111
Fat: 5g
Fiber: 1g

Stuffed Cherry Tomatoes

Stuffed Cherry Tomatoes

Two 1-pint baskets cherry tomatoes
3/4 C. crumbled blue cheese
3 ounces nonfat cream cheese
2 tsp. minced fresh thyme, or 1 tsp. dried
Fresh thyme sprigs (optional)

Slice 1/4″ off the bottom of each tomato, reserving the bottoms. In a small bowl, combine the cheeses and thyme. Dab about 1/2 tsp. of the mixture on the cut edge of each tomato. Cover each with a tomato bottom. Arrange the tomatoes upside-down (the “dimples” on the stem end will keep them upright) on a large serving tray and garnish with the thyme sprigs (if using). Serve at once, or refrigerate, covered, up to 2 hours (let stand at room temperature 30 minutes before serving).

Yield: 8 servings
Calories: 72
Fat: 4g
Fiber: 1g

Goat Cheese & Herb Stuffed Mushrooms

Goat Cheese & Herb Stuffed Mushrooms

30 Button Mushrooms (2” Diameter)
2 T. Dry White Wine
1 T. Lemon juice
1/2 t salt
White Pepper (or cayenne – optional, for a kick!)
1/2 C Shallots, minced fine
1/4 C Garlic, minced fine
1/4 C Italian Bread Crumbs
3 tsp. Chopped Parsley
3 tsp Chopped Cilantro
1 Goat Cheese, 2 oz log

Preheat oven to 400. Wash mushrooms in bowl of R/T water. Allow mushrooms to soak in water for 15-30 seconds, then remove and let drain in colander. Remove stems and set aside for later use.In a large non-reactive bowl, combine lemon juice, white wine, 1/4 t salt, pinch of pepper (to taste). Place parchment paper on a jellyroll sheet or spray sheet with non-stick spray (Pam). Toss mushroom caps in lemon/wine mixture until well coated and place on jellyroll pan (stem side up). Bake for 17 – 22 minutes until mushroom caps are full of liquid (mushroom liqueur). Transfer caps to a colander (over a bowl) and drain mushroom liqueur) – reserve liquid for later use.Chop mushroom stems in 1/2 to 1/3rd. Spray a large non-stick pan with Pam. Add chopped Mushroom Stems, Garlic and Shallots and sauté over medium heat for 5 – 7 minutes. Add Mushroom liqueur, remaining 1/4 t of salt, and pinch of pepper – cook until nearly dry (6 – 8 minutes). Remove, transfer to a covered bowl and allow to cool to room temperature.Once cooled, transfer mixture to a food processor and pulse 3 – 5 times until mixtures in coarsely ground. Add 1/2 of the bread crumbs, 2 t of each of your fresh herbs (cilantro, parsley) and the goat cheese. Pulse until the mixture is well blended and the mushroom stems are finely chopped.(For topping) Combine remaining bread crumbs, 1 t of each of your herbs (parsley, cilantro).Stuff each mushroom with 1/2 T. of the goat cheese mixture and arrange on a baking sheet (Pam or parchment paper). Dust tops of Mushrooms with topping mixture and bake 10-12 minutes until golden brown.

Yield: 6 servings
Serving Size: 5 Mushrooms

Calories: 107
Fat: 4 g
Fiber: 2 g

Prosciutto with Melon

Prosciutto with Melon

One 2″ wedge honeydew melon
1/2 ounce thinly sliced prosciutto
1 lime wedge

Wrap or drape honeydew with prosciutto; serve with lime wedge.

Yield: 1 serving
Calories: 72
Fat: 2g
FIber: 1g

Baked Chiles Relienos with Tomato Ancho Sauce

Baked Chiles Relienos with Tomato Ancho Sauce

4 medium to large poblano chile peppers
1/2 T. olive oil
2 T. onion, chopped
1/2 C. canned black beans, drained
1/2 C. cooked rice
1/4 tsp. dried oregano
Salt to taste
4 ounces cubed Monterey Jack cheese, divided
2 T. fresh cilantro, finely chopped

For the sauce:
2 medium to large ancho chiles
8 ounces tomato sauce
1/4 C. water
Salt to taste

Roast poblanos under a broiler or over a gas flame until blackened on all sides and shriveled. Place peppers in a large bowl and cover with plastic wrap, allowing peppers to steam for 20 minutes. Carefully remove skin, seeds and membranes from peppers, reaching the inside by making a slit halfway down the side of each pepper. Meanwhile, soak anchos in hot water for 30 minutes. Drain. Remove stems, seeds and membranes from anchos before cutting into small pieces. Add to a blender along with tomato sauce, water and salt and blend until smooth. Reserve ancho mixture. Heat oil in a large skillet over medium heat and add onions. Sauté until translucent, 5-7 minutes. Mash black beans lightly with the back of a fork and add to the skillet along with rice, oregano and salt. Stir and cook until mixture is heated through. Heat oven to 350°. Spray a baking pan with cooking spray and place poblanos in a row in the pan. Using a tsp., carefully fill the peppers with the black bean and rice mixture, adding a few cubes of cheese into the center of the filling in each pepper. Close the slit in each pepper by securing with a toothpick. Top the peppers with the ancho sauce and bake for 25 minutes. Top peppers with the remaining cubes of cheese (you can use shredded cheese here if you like) and bake a few minutes more, until cheese is melted. Top with cilantro and serve.

Yield: 4 appetizer sized servings
Calories: 213
Fat: 11g
Fiber: 4g

Buffalo Chicken with Blue Cheese Fondue

Buffalo Chicken with Blue Cheese Fondue

Dippers:
4 (4-oz.) skinned, boned chicken breast halves
Cooking spray
1/4 C. bottled wing sauce (such as Crystal), divided
2 C. green beans, trimmed (about 8 oz.)
2 C. (3 x 1/2-inch) carrot sticks
2 C. (3-inch) celery sticks
2 C. red bell pepper strips
12 oz. French bread, toasted and cut into 1-inch cubes

Fondue:
2 C. (8 oz.) crumbled blue cheese
1 T. cornstarch
1 C. dry white wine
2/3 C. 1% low-fat milk
1 (8-oz.) block fat-free cream cheese, softened

Preheat oven to 400°. To prepare dippers, place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Place the chicken on a baking sheet coated with cooking spray. Brush with 2 T. wing sauce. Bake at 400° for 5 minutes. Turn chicken over, and brush with 2 T. wing sauce. Bake an additional 5 minutes or until done. Cut chicken into 1-inch pieces. Cook the beans in boiling water for 1 minute or until crisp-tender; drain. Rinse with cold water; drain well. Place beans on a platter with carrot, celery, bell pepper, and bread; set aside. To prepare the fondue, combine the blue cheese and the cornstarch in a large saucepan. Stir in wine, milk, and cream cheese. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Reduce heat to medium-low; cook 8 minutes or until mixture is smooth, stirring frequently. Pour into a fondue pot. Keep warm over low flame. Serve with dippers.

Yield: 8 servings
Serving size: 1 1/2 oz. chicken, 1/4 C. beans, 1/4 C. carrots, 1/4 C. celery, 1/4 C. bell pepper, 1 1/2 oz. bread, and about 1/3 C. fondue

Calories: 352
Fat: 10.5g
Fiber: 3.3g

Grilled Artichokes

Grilled Artichokes

6 medium artichokes
1 lemon, sliced
1 to 2 cloves garlic
1/4 C. olive oil
1/3 C. lemon juice or balsamic vinegar
2 cloves garlic, minced
1 T. minced fresh rosemary, mint, basil or tarragon
1/8 tsp. each salt and pepper

Rinse artichokes in cold water. With a sharp knife, cut off the top 1/3 of artichoke. Cut off just the base of the stem, leaving most of the stem in place. Turn artichokes stem side up and cut in half lengthwise starting at the stem. With spoon or knife, scrape out the fuzzy choke in the center and discard. In saucepot heat 3 inches of water to boiling. Add artichokes, lemon slices, garlic cloves. Return to boil, then reduce to simmer. Cover, simmer until artichokes are just tender when base is pierced with a fork, 15 minutes to 20 minutes, depending on size. Drain well. Combine all remaining ingredients in 9x13x2-inch glass baking dish. Add drained artichokes, cut side down. Cover and refrigerate until ready to grill. (Can be done a day ahead.) To grill: Lift artichokes from marinade, reserving marinade, and place on grill over hot coals, cut side up. Cook until deep golden brown, about 10 minutes. Brush with marinade, then turn and cook until cut side is golden brown, about 10 minutes longer. Brush with marinade. Serve hot or at room temperature.

Yield: 6 servings
Calories: 173
Fat: 9g
Fiber: 10g

Anchovy-Tomato Flats

Anchovy-Tomato Flats

1 cup + 2 tablespoons all-purpose flour
2 tablespoons yellow cornmeal
1/4 teaspoon salt
2 teaspoons olive oil
1/2 cup chopped onion
4 large plum tomatoes, thinly sliced
3 ounces part-skim mozzarella cheese, coarsely grated
8 rinsed drained anchovy fillets
2 tablespoons minced fresh basil

Preheat oven to 425o F. To prepare dough, in medium bowl or food processor, combine flour, cornmeal and salt. Gradually add 1/3 cup + 2 teaspoons water (keep motor running if using food processor), stirring or processing just until mixture holds together. Wrap dough in plastic wrap; let stand 15 minutes. Meanwhile, in small nonstick skillet, heat oil; add onion. Cook over medium-high heat, stirring frequently, 7 minutes, until lightly browned. Remove from heat; set aside. Remove dough from plastic wrap; divide into 4 equal pieces. Working with 1 dough piece at a time and keeping remaining pieces wrapped, roll each dough piece into a 5″ circle; place circles onto nonstick baking sheet. Bake 5 minutes, until firm and dry. Remove circles from oven; leave oven on. With large metal spatula, flatten any circles that puffed while baking. Spread each circle with one-fourth of the onion mixture. Top each portion of onion mixture with one-fourth of the tomato slices; sprinkle evenly with cheese. Arrange 2 anchovy fillets in a crisscross pattern over each portion of cheese; sprinkle evenly with basil. Bake 10 minutes, until cheese is melted and tomatoes
are tender.

Yield: 4 servings
Calories: 254
Fat: 7g
Fiber: 2g

Baked Sugar ‘n’ Spice Doughnuts

Baked Sugar ‘n’ Spice Doughnuts

Cooking spray
2 C. reduced-fat packaged biscuit mix
1 T. sugar
1/4 tsp. ground nutmeg
1/2 C. buttermilk
1/4 C. egg substitute
Red-fat biscuit mix or all-purpose flour
1 T. margarine or butter, melted
2 T. sugar
1/4 tsp. ground cinnamon

Spray a baking sheet with nonstick coating; set aside. Combine the 2 C. biscuit mix, 1 T. sugar, and nutmeg in a mixing bowl. Combine the buttermilk and egg substitute in another bowl. Add all at once to dry ingredients; stir just till moistened. Knead dough on a board sprinkled with additional biscuit mix or all-purpose flour for 10 to 20 strokes. Roll dough to 1/2-inch thickness. Cut with a floured 2 1/2-inch doughnut cutter. Remove the centers and reroll. Place doughnuts on prepared baking sheet. Bake in a 400º oven for 10-12 minutes. Combine the 2 T. sugar and the cinnamon. Brush tops of doughnuts very lightly with melted margarine or butter and dip tops in cinnamon mixture. Serve warm.

Yield: 9 doughnuts
Calories: 140
Fat: 3g
Fiber: 0g

High Fiber Apple Muffins

High Fiber Apple Muffins

1 1/2 C. Buttermilk
3oz. High-Fiber Bran Cereal
1 Egg, lightly beaten
2 T. melted Butter
2 T. Honey
1 lb. Apples, cored, peeled and diced
16 pitted Prunes, diced
3/4 C. All Purpose Flour
3/4 C. Whole Wheat Flour
2 T. Brown Sugar
1 1/2 tsp. Baking Powder
1/2 tsp. Cinnamon
1/4 tsp. Baking Soda
1/4 tsp. Nutmeg
1/8 tsp. Salt

In large mixing bowl combine buttermilk, cereal, egg, butter and honey. Stir to combine and let stand until cereal softens, 4-5 minutes. Preheat oven to 375 degrees. In medium mixing bowl combine remaining ingredients, stirring to combine. Add dry ingredients to cereal mixture and stir just until combined. Spray 12 muffin C. with cooking spray; fill each C. with an equal amount of batter (about 2/3 full each). Bake for 30 minutes, until muffins are browned and a toothpick inserted comes out clean. Remove muffins to wire rack and let cool for 5 minutes; invert onto rack to let cool completely.

Yield: 12 servings
Calories: 177
Fat: 3g
Fiber: 6g

Minted Hot Cocoa

Minted Hot Cocoa

2 T. cocoa powder
1 hard peppermint candy, crushed
1 cup hot water
1 cup low-fat (1%) milk
1 tsp. vanilla extract
3 pkg. sugar substitute

Combine the cocoa, candy, and hot water in a large (20 oz) mug or microwave-safe container. Stir well. Microwave on High for 1 minute. Stir again. Add the milk and vanilla and continue to microwave for 1 1/2 to 2 minutes or until hot. Stir in the sugar substitute. Serve immediately.

Yield: 2 servings
Calories: 86
Fat: 2g
FIber: 0g

Beany Ranch Dip

Beany Ranch Dip

1 15-oz. can Great Northern beans, rinsed and drained
1/4 C. water
1/2 C. plain low-fat yogurt
1/2 tsp. garlic powder or 1 T. of roasted garlic
pinch cayenne pepper
1/4 tsp. pepper
1 T. chopped fresh chives
1 T. chopped fresh parsley
1/4 tsp. dried tarragon
1/4 tsp. salt
1 T. lemon juice

Whiz the beans and garlic in a blender, adding enough water to achieve the desired consistency. Blend for 2 full minutes to make it silky-smooth. Use a spatula to scrape the mixture into a medium bowl. Stir in the yogurt, cayenne, chives, parsley, and tarragon, salt and lemon juice. Serve in a bowl surrounded by spring vegetables such as sugar snap peas, tiny radishes, baby carrots, and lightly steamed baby new potatoes.

Yield: 8 servings
Serving Size: 1/4 C.

Calories: 40
Fat: .5g
Fiber: 2g