Category Archives: Appetizers

Fruit Salsa

Try serving this with Cinnamon Tortilla Crisps. This has such a flavor explosion already then you add the kick from the jalapeno and this is a dessert or snack that is near perfection ! Be sure to chop everything very small and very uniform – that is part of what makes this as special as it is.

Fruit Salsa
Fruit Salsa

Makes 3 cups
1 T = 44 calories

1 c finely chopped strawberries
1 orange, peeled and finely chopped
3 small kiwi, peeled and finely chopped
8 oz. crushed pineapple, drained
¼ c finely chopped yellow bell pepper
1 T lime juice
1 fresh jalapeno, seeded and finely chopped

Fruit Salsa
Fruit Salsa

Combine all ingredients and cover and chill at least 6 hours.

Cocktail Meatballs (Crock Pot)

These are always a hit at parties and they take no time to prepare. Just keep them simmering in a crock all during the party and you’ll see that they disappear pretty quickly. I like to serve them for dinner sometimes – make a salad on the side and you don’t have to wait for a party to enjoy these little stars !

Cocktail Meatballs (Crock Pot)
Cocktail Meatballs (Crock Pot)


6 servings
247 calories per serving (1 serving = 6 meatballs)

22 oz. frozen cocktail meatballs
2 cans fat free beef gravy (sometimes I use one that has onions in it)
salt and pepper to taste
½ t garlic powder
½ t onion powder

Mix gravy and spices. Defrost meatballs in the microwave or in a pan on the stove. Place meatballs in the crock and pour over the gravy. Cover and cook on high until heated through (about one hour). Then move to the low heat setting and you can keep these going another 3 hours while people pick at them.

Mozzarella and Tomato with Balsamic Vinegar

This is best with fresh mozzarella (it is WIDELY available at regular and gourmet markets as well as cheese shops) and fresh garden tomatoes.

Mozzarella and Tomato with Balsamic Vinegar
Mozzarella and Tomato with Balsamic Vinegar

4 servings
177 calories per serving

4 2 oz. slices of mozzarella cheese
4 large tomato slices
4 basil leaves
4 T balsamic vinegar
Salt and pepper to taste

Place cheese on plate and top with tomato slices. Sprinkle with salt and pepper then top with basil leaves and sprinkle with balsamic vinegar.

Deviled Eggs with Cream Cheese

The addition of the low fat cream cheese makes for a very creamy filling for these deviled eggs – you won’t even miss the mayo. 1 egg is more filling that you would think. Have next to a lunch salad and you’ll feel full for the whole afternoon !

Deviled Eggs with Cream Cheese
Deviled Eggs with Cream Cheese

12 servings
120 cal per serving (1 whole egg)

12 hard boiled eggs
4 oz. low fat cream cheese, room temperature
3 T light mayo
2 t dijon mustard
2 t white vinegar
1/2 t sugar
1/4 t paprika
salt and pepper to taste

Cut the eggs in half lengthwise and remove yolks to a bowl. Mix yolks with all the rest of the ingredients other than the paprika. “Stuff” eggs with spoonfuls of filling or “Pipe” filling into eggs with a ziploc bag made into a pastry bag. Sprinkle with paprika just before serving.

Buffalo Meatballs

This is a DELICIOUS meal ! Serve them up alone as an appetizer, with a small salad for lunch, or with a few sides for a great dinner. The recipes packs a punch of flavor and anyone in your family who likes buffalo wings will love this. The sauce is really what makes the dish in my mind !

Buffalo Meatballs
Buffalo Meatballs

6 servings
6 meatballs per serving
177 calories per serving

1 lb ground chicken
1/4 c Egg Beaters
1/2 c minced celery
1/2 c breadcrumbs
1/3 c Frank’s Buffalo Sauce (or your favorite brand)
salt and pepper to taste
1/2 t oregano
1/2 t garlic powder
1/2 t onion powder
Pam
2 T butter
2 T flour
1 c chicken or beef stock
1/4 c Frank’s Buffalo Sauce (or your favorite brand)

Preheat oven to 450 degrees. Mix meat, egg beaters, breadcrumbs, 1/3 c sauce, salt, pepper, oregano, garlic powder and onion powder. Spray a baking sheet with Pam. Make 36 small cocktail sized meatballs and place on a baking sheet with the sides all touching (this helps retain moisture in the meatballs as they cook). Bake 15-20 minutes or until done. While they are cooking melt butter in a small saucepan and then add flour and cook for 1 minute, stirring the entire time. Add stock and simmer 3 minutes. Add 1/4 c buffalo sauce, salt and pepper and simmer 1 minute. Serve this sauce over the meatballs or on the side as a dipping sauce.

Add some celery and carrot stix and some low fat blue cheese dressing on the side. You won’t miss the mess of wings with this healthy option that is just as good !

Artichoke Dip

This whips up in 5 minutes and is a great appetizer or snack. If you like artichokes, you will love this dip !

Artichoke Dip
Artichoke Dip

4 servings
41 calories per serving

8 oz canned artichoke hearts
2 clove garlic
1 t cumin
2 t olive oil
Salt and pepper to taste

Place the artichokes in a food processor with the garlic and cumin and oil. Process to a smooth paste then season with salt and pepper.

Serve with store bought or homemade pita chips.

Mexican Meatballs

A great appetizer – easy to make, smothered in heavenly salsa verde, easy to keep warm in a crock pot, and good to the last bite.

Mexican Meatballs
Mexican Meatballs

12 servings
159 calories per serving (4 meatballs)

1 1/4 c salsa verde
1 1/2 lb. lean ground beef
1 egg
3/4 c finely crushed tortilla chips
1/2 c minced green onions
Pam

Preheat oven to 350 degrees. Mix 3/4 c salsa verde, beef, tortilla chips and onions. Make into 48 meatballs and place on a cookie sheet sprayed with Pam. Bake 15 minutes or until done. Serve with the rest of the salsa verde. Once baked, I usually place in a crock pot and cover with the rest of the salsa verde and this becomes a great party dish that can be kept on low heat to keep warm.

Mexican Meatballs
Mexican Meatballs

Eggplant with Bruschetta

This is a great appetizer – breaded eggplant, ricotta and tomato bruschetta. It’s like an inside out eggplant rollatini with a topping of bruschetta and herbs.

Eggplant with Bruschetta
Eggplant with Bruschetta

6 servings
177 calories per serving

1 medium eggplant, peeled and sliced
Salt
½ c Egg Beaters
Salt and pepper to taste
½ t garlic powder
¾ c breadcrumbs
¼ c parmesan cheese
2 T olive oil (save ½ t for tomatoes)
14.5 oz. can petite diced tomatoes, drained well
2 t white vinegar
1 c fat free ricotta cheese
Chopped basil

Slice the eggplant thinly and lay rounds on paper towels. Sprinkle with salt and let sit ½ so pull out some of the bitterness. Rinse and pat dry. Mix eggs, salt and pepper. Mix breadcrumbs, garlic and cheese. Heat 1 T oil in skillet. Dip eggplant in egg and then crumbs to coat. Work in batches and cook until browned on both sides, about 3 minutes per side. Add extra oil in between batches. Drain on paper towels. Place on a platter and top each round with some ricotta cheese. Mix tomatoes and vinegar and ½ t oil and divide among eggplant rounds. Garnish with chopped basil.

Tuna Salad in Endive

This makes a great lunch or you can serve them up as appetizers as your next party. When you do away with the bread, tuna fish makes a great low cal lunch 🙂

Tuna Salad in Endive
Tuna Salad in Endive

1 serving
150 calories per serving

½ of a 5 oz. can of tuna fish
1 T light mayonnaise
½ t onion powder
Salt and pepper to taste
1 rib celery, sliced
4 endive leaves

Make tuna by mixing all ingredients. Then place in endive leaves and plate.

Spinach Artichoke Cups

These little cups from heaven are the perfect appetizer ! Take a awesome spinach artichoke dip and put it in a little wonton cup and you have a whole new recipe. You don’t need calorie laden dippers to scoop the dip, so you end up with only 60 calories per cup – you just can’t go wrong there !!

Spinach Artichoke Cups
Spinach Artichoke Cups

24 servings
60 calories per serving

24 won ton wrappers
14 oz. can artichoke hearts, drained and finely chopped
1 c low fat shredded mozzarella cheese
10 oz. frozen chopped spinach, thawed, and squeezed dry in a colander
1/3 c light mayo
1/3 cc grated parmesan cheese
1/4 c finely chopped red or green peppers
2 cloves garlic, minced
Pam

Preheat oven to 350 degrees. Spray mini muffin pan with Pam and place 1 wrapper in each cup with the edges extending beyond the cut. Place muffin tins on a cookie sheet so you can easily grab them from the oven. Bake 5 minutes then remove from oven. Mix all the rest of the ingredients and fill the cups then bake 15 minutes or until heated through.

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