Tag: appetizers

Beef and Vegetable Kebabs

Beef and Vegetable Kebabs

Course: Appetizer, Main Course
Cuisine: Diabetes Friendly, High Protein
Servings: 4
Calories: 218kcal

Ingredients

  • 1 lb boneless sirloin steak, trimmed and cut into 1-inch cubes
  • 8 (1-inch) pieces yellow bell pepper (about 1 pepper)
  • 8 small mushrooms (about 4 ounces)
  • 8 (1-inch) pieces green onions (about 2)
  • 8 cherry tomatoes
  • 1 tsp kosher salt
  • 1/2 tsp  dried thyme
  • 1/4 tsp freshly ground black pepper
  • cooking spray
  • 2 tsp canola oil

Instructions

  • Preheat broiler.
  • Divide the first 5 ingredients evenly among 4 (12-inch) skewers, and sprinkle with salt, thyme, and black pepper. Place on a broiler pan coated with cooking spray; drizzle kebabs with oil.
  • Broil 10 minutes or until desired degree of doneness, turning once.
  • Serving suggestion: serve over bed of wild and long grain rice.

Notes

The vegetables used here are a suggestion and are specific in order to provide nutritional information.  Feel free to change it up and use your favorite vegetables and even fruits such as pineapple.

No Joking Artichoke Dip

No Joking Artichoke Dip

Course: Appetizer
Servings: 10
Calories: 119kcal

Ingredients

  • 1 cup frozen artichoke hearts
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp cream cheese
  • 1 large garlic clove
  • 2 tsp hot sauce
  • 1 tbsp Parmesan chees

Instructions

  • Preheat oven to 375º F.
  • Place artichoke hearts in a saucepan, cover with water and bring to a boil. Reduce heat to medium and cook for 6 minutes. Drain and rinse with cold water to cool.
  • Chop artichoke hearts.
  • In a medium bowl combine mayonnaise, sour cream, cream cheese, hot sauce and crushed garlic clove. Add artichoke hearts and stir to combine. Transfer mixture to a baking dish.
  • Top with Parmesan cheese. Place in oven and bake for 30 minutes or until bubbly on top.

Cream Cheese Dip with Buffalo Chicken

Cream Cheese Dip with Buffalo Chicken

Course: Appetizer
Servings: 16
Calories: 73kcal

Ingredients

  • 4 oz cream cheese
  • 1/2 cup bottled roasted red peppers
  • 1 cup reduced-fat sour cream
  • 4 tsp  Tabasco® hot pepper sauce
  • 2 cups  cooked, shredded chicken

Instructions

  • Set the cream cheese out to soften.
  • Drain the red peppers and measure 1/2 cup. Puree in a blender or food processor to make red pepper sauce.
  • In a medium bowl mix cream cheese and sour cream together until smooth. Add pureed peppers and 2 teaspoons of Tabasco sauce. Stir until combined.
  • Add the chicken and gently mix. Add additional hot sauce 1/2 teaspoon at a time; taste and continue to add hot sauce to the heat level you desire.
  • Place mixture in a slow cooker for 2 to 3 hours on low heat, or bake in the oven at 350° F for 30 minutes.
  • Serve warm dip with carrots, celery, cucumber, cauliflower for dipping, or make mini roll-ups by wrapping dip inside lettuce or cabbage leaves.

Fresh Fruit with Cranberry Dip

Fresh Fruit with Cranberry Dip

Course: Appetizer, Snack
Servings: 24
Calories: 70kcal

Ingredients

  • 8 oz sour cream
  • 1/2 cup whole berry cranberry sauce
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 4 cups  fresh pineapple
  • 4 medium apples
  • 4 medium pears
  • 1 tsp lemon juice

Instructions

  • Place sour cream, cranberry sauce, nutmeg and ginger in a food processor and process until well mixed. Remove to a small bowl.
  • Cut pineapple into bite-size pieces. Cut apples and pears into 12 slices each. Toss apple and pear slices with lemon juice to prevent browning
  • Arrange fruit on platter with dip bowl in the middle. Chill until ready to serve.

Notes

Serving Size: 2 tablespoons dip, 2 slices apple, 2 slices pear and 3 pineapple chunks.

Deviled Eggs

Deviled Eggs

Course: Brunch, Snack
Servings: 2
Calories: 137kcal

Ingredients

  • 2 large eggs
  • 2 tsp canned pimento
  • 1/2 tsp dry mustard
  • 2 tbsp mayonnaise
  • 1/2 tsp black pepper
  • 1/8 tsp paprika

Instructions

  • Hard boil the eggs. Drain and cool.
  • Peel the eggs, then cut lengthwise and remove yolk.
  • Dice pimento and mix with yolk, dry mustard, mayonnaise and black pepper.
  • Place mixture inside egg whites in equal parts. Sprinkle eggs with paprika.