Appetizers

Recipes

Home

Family Album

Other Cooking Links

Other Great Links

Buffalo Chicken Strips

2 Teaspoons Lawry's® season salt

2 Teaspoons chili powder

1 Teaspoon garlic powder

1 Teaspoon fresh ground pepper

2 Teaspoons flour

1 1/2 Pounds skinless bonless chicken breasts cut into strips

3 Tablespoons lite beer

Any type of low-fat or lite roquefort dressing

Blend the dry ingredients on a pie plate. Dredge chicken in the flour and seasoning mixture. Spray a non-stick skillet heavily with non-stick spray and brown chicken on both sides. Cover and cook for about 3-5 minutes until chicken is cooked. Add 2-3 teaspoons water to pan while cooking if necessary. Serve hot with dressing.

Hot Artichoke Dip

14oz jar artichoke hearts drained and chopped

1/2 Cup Hellmans® reduced fat mayonnaise

1/2 Cup lite sour cream

3 Tablespoons grated parmesan cheese

1/4 Teaspoon Tabasco® sauce, more to taste

1 Clove garlic finely chopped

Preheat oven to 350. Mix all ingredients well and place in small baking dish. Bake for 25-30 minutes until hot and bubbly. Serve with your favorite reduced fat crackers and/or dark rye breatd cut into squares.

Low Calorie Mushrooms With Cheese

1/2 Pound mushrooms washed and clean (Leave mushrooms moist with water. Cut stems off and save)

2 Tablespoons grated parmesan cheese

2 Tablespoons italian bread crumbs

1 Tablspoon fresh parsley, chopped

Garlic salt and black pepper to taste

Combine 1/2 cheese with crumbs. Add garlic salt and black pepper. Roll the moist mushrooms in cheese mixture and place cup side up in shallow non-stick baking pan sprayed with cooking spray. Chop stems and combine with parsley and remaining cheese. Spoon mixture into the caps and bake at 475 for 8-10 minutes or until brown.

Oysters Rockefeller

1 Tablespoon low calorie margerine

1/2 Box frozen spinach thawed and drained

1/4 Cup non-alcholic beer or chicken broth

1/4 Cup minced onion

1 Tablespoon chopped fresh parsley

1 Bay leaf finely crumbled

1/4 Teaspoon salt

1/4 Teaspoon hot pepper sauce

16 Oysters on the half shell

1/2 Cup fat free bread crumbs

3 Slices turkey bacon cooked and crumbled

3 Tablespoons grated parmesan cheese

Lemon wedges for garnish

Preheat oven to 450. Melt margerine in a 1-quart sauce pan. Add spinach, beer, onion, parsley, bay leaf, salt, and hot pepper sauce and heat throughly. Add bread crumbs and toss. Place the oysters on a cookie sheet, spoon spinach mixture on top of oysters and sprinkle with bacon and parmesan cheese. Bake for 5-10 minutes or until lighly browned. Garnish with lemon wedge.

Party Pizza

1/2 Cup Hellmans® low-fat mayonnaise and 1/2 Cup Parmesan Cheese

1/2 Cup chopped onions

Mix all ingredients and spread on rye bread. Broil until lightly browned. Real party pleasers!

Roasted Baked Garlic

2 Tablespoons white cooking wine

2 Tablespoons Molly McButter®

1/2 Cup fat-free chicken broth

Garlic salt and pepper to taste

Your favorite low-fat crusty bread toasted

Preheat oven to 375. Cut tops only off garlic heads to expose the cloves inside. Place in shallow baking dish. Mix remaining ingredients and Bake for 25-35 minutes or until tender. Spread warm garlic mixture over toasted crusty bread.

Spicy Hot Bean Dip

1 Can fat-free refried beans

2 Green onions chopped

2 Tablespoons chopped green chiles

1/2 Cup fat-free sour cream

1/2 Cup shredded fat-free cheddar cheese

Sliced jalapenos

Baked tortilla chips

Prehead oven to 350. Combine all ingredients and pour into small casserole sprayed with cooking spray. Warm for 20-25 minutes or until hot. Serve with tortilla chips and jalapenos on the side.

Walnut Raisin Cream Cheese Spread

1 1/2 Cups Kraft® fat-free cream cheese

1/3 Cup raisins

2 Tablespoons finely chopped walnut pieces

1/3 Cup brown sugar

Mix all ingredients with an electric mixer until sugar is dissolved. Refrigerate for several hours. Serve with warm toasted low-fat bagels.