Posts Tagged ‘Appetizers’

SOUTHWEST DEVILED EGGS

I mean, really…can you have too many deviled eggs?!  This is on old recipe that I’ve made for a long time and love.  How spicy depends on your taste, but when the snack attack comes around, you’ll be ready with a plate of these in the fridge.

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10 hard-boiled eggs

1 tablespoon mayonnaise

2 tablespoons sour cream

1 1/2 tablespoons salsa

1 tablespoon chopped black olives

1/2 teaspoon cumin

1/4 teaspoon chili powder

Dash cayenne, chipotle pepper

Salt to taste

Fresh cilantro or parsley, minced

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Peel boiled eggs, slice in half length-wise and scoop out yolks into a small bowl. Mash yolks with a fork until smooth. Stir into yolks the mayonnaise, sour cream, salsa, black olives, cumin, chili powder, cayenne, salt, and black pepper. Divide yolk mixture among the egg whites and arrange on a plate. Garnish with fresh herbs. Cover with plastic wrap and chill. Makes 10 servings, 2 pieces each.

Per Serving: Calories 90; Protein 7 g; Fat 5 g; Carbs 1 g; Sugar 2 g; Sodium 24 mg

 

 

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CHOCOLATE-MINT CHEESE BALL

Just in time for the Holiday dessert tables that are everywhere you go.  You can’t escape this time of year – the buffets, the lunch rooms, the office parties, and hundred and one other occasions to eat…each filled with stuff we shouldn’t have.

This one everybody will love – whether they like to eat low-sugar or not!  Most bigger grocery stores carry the sugar free star-light peppermints, or you can order from an on-line candy store.  One of my favorites is Perfectly Sweet.  Or there is Candy.com, but they sell in bulk.  I don’t know…you might want 425 star-light mints.  Who am I to judge?!

I serve it with the Murray’s Double Chocolate Cookies – or graham crackers – or off of a spoon…

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One 8-ounce pkg. reduced-fat cream cheese
1/3 cup Splenda
1/4 teaspoon vanilla
One 4 ounce package sugar-free peppermint candies
1/4 cup Hersey’s sugar free chocolate chips or other sugar free chocolate, finely chopped

In a medium bowl combine the cream cheese, Splenda, vanilla, 3 tablespoons finely crushed candies, and chocolate. Place in a small plastic wrap-lined bowl and chill 4 hours or overnight. Unmold cheese ball and place on a pretty plate. Gently press 1/3 cup coarsely crushed peppermint candies onto the surface. 

The candies tend to get “wet” if left in the fridge too long. I would press them onto the surface just before serving.

Makes ten servings, 2 tablespoons each.
Per Serving: 118 Cal; 3 g Protein; 6 g Tot Fat; 4 g Carb; 0 g Fiber; 0 g Sugar

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RICOTTA-SPINACH CUPS

Pretty little bites, just right for a quick lunch with a crisp green salad.  They can also be used as appetizers for any party.  Guests will adore these and most of the work can be done ahead.

Pre-bake the wrappers and store them in an airtight container once cool.  Make the filling and chill in the fridge until ready to serve.  These are good hot or room temperature.

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Vegetable cooking spray
24 small square wonton wrappers
1 cup ricotta cheese
One 10-ounce frozen chopped spinach, thawed, squeezed dry
2 eggs
1 tablespoon cream
1 clove garlic, through a press
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Dash cayenne pepper
1/4 cup freshly grated Parmesan cheese plus more for garnish

Preheat oven to 350 degrees.  Lightly spray the cups of a 12-muffin pan with the vegetable cooking spray.  Gently press one wrapper into reach cup and lightly spray the wrapper with the spray.  Bake for 5 minutes.  Remove from oven and cool on a wire rack.  Repeat with remaining wrappers.

In a small bowl combine the ricotta, spinach, eggs, cream, garlic, salt, black pepper, nutmeg, cayenne, and 1/4 cup Parmesan.  Replace 12 of the baked cups into the muffin pan.  Fill with one tablespoon of filling mixture.  Sprinkle with more grated parmesan.  Lay a piece of aluminum foil lightly over the pan and return to the oven. Bake for 17 minutes.  Remove to wire rack to cool.  Repeat with remaining cups and filling.  Makes 24 pieces.

Per Cup: Calories 50; Protein 4 g; Fat 2 g; Carbs 3g; Sugar 0 g; Sodium 119 mg

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ITALIAN SAUSAGE-STUFFED MUSHROOMS

Two or three of these little wonders and a mound of fresh, mixed greens…the perfect lunch. They also reheat beautifully in the microwave.

And what’s the best thing?  No simple carbs…no bread crumbs, no flour.  Just meat and cheese – make them a perfect high-protein choice.

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Vegetable cooking spray
One 8-ounce package white mushrooms
One 8-ounce package turkey Italian sausage links, casings removed
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped parsley
Kosher salt and black pepper
1/3 cup finely shredded parmesan cheese

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Preheat oven to 375 degrees. Spray a 9×13 inch baking pan with nonstick vegetable spray, add 2 tablespoons of water and set aside.

Wipe mushrooms with a paper towel or soft brush and carefully remove stems. Scoop out some of the flesh to make a well in each cap. Finely chop stems and set aside. Sauté the sausage in the olive oil over medium high heat, breaking up with a fork until finely crumbled and almost cooked through; 3 to 4 minutes. Add garlic, reserved chopped mushroom stems, and parsley. Cook, stirring occasionally for 1 to 2 minutes. Remove from heat; add salt and pepper to taste and stir in 1/4 cup of the parmesan cheese.

Carefully fill each mushroom cap with a heaping 1 to 2 tablespoons of the sausage mixture; mounding and packing slightly, and arrange in the prepared baking dish. Sprinkle with the remaining parmesan cheese. Bake for 15 to 20 minutes, until tops are browned.   Makes five servings of three mushrooms each.

Per Serving: Calories 131; Protein 13 g; Fat 7 g; Carbs 2 g; Sugar 1 g; Sodium 200 mg

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AVOCADO DEVILED EGGS

These will not last long…take them to a party or a potluck and they will disappear before your eyes!

Handsome little devils, for sure.   High-protein eggs filled with creamy good-for-us avocados…WOW.  Make lots.

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(Prepare these not too long before serving, as the avocados may turn dark.)



6 hard boiled eggs
1 medium avocado, diced small
3 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper, or to taste
Salt to taste

Cut boiled eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Stir in diced avocados, mayonnaise, lemon juice, garlic powder, cayenne pepper, and salt to taste. Fill egg whites with yolk mixture and place on a serving plate. Sprinkle with cayenne or fresh, chopped parsley. Makes 12 servings.

Per Serving: Calories 90; Protein 4 g; Fat 6 g; Carbs 1 g; Sugar 0 g; Sodium 75 mg

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CAESAR DEVILED EGGS

These are addictive, that’s for sure, but go wild – they are solid, dense protein and a perfect snack when the urge hits.  Gorgeousness personified!

(A secret to having lots of filling in your deviled eggs is to very finely grate – with the finest holes on a cheese grater – one whole boiled egg. No one will ever know there are whites mixed into the yolks!)

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7 hard boiled eggs

1/4 cup creamy Caesar dressing

1 tablespoon half & half

2 tablespoons shredded Parmesan cheese

Salt and freshly ground black pepper

1 tablespoon finely minced fresh basil leaves

Additional Parmesan for garnish

Peel eggs and cut 6 of them in half, lengthwise; carefully remove the yolks to a small mixing bowl and mash. Finely grate the seventh egg into the yolks. Stir in the Caesar dressing, half & half and Parmesan cheese until smooth. Add salt and black pepper to taste.

Divide the yolk mixture among the egg white halves and arrange on a plate. Garnish with a sprinkling of minced basil and Parmesan cheese. Cover and chill. Makes 6 servings, two pieces each.

Per Serving: Calories 149; Protein 11 g ; Fat 10 g; Carbs 1 g; Sugar 0 g; 229 mg

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