Appetizer recipes

Delicious Beef Meatballs recipe - 171 calories

Delicious Beef Meatballs recipe - 171 calories

Ingredients:
1 lb lean ground beef
10 fat-free saltine crackers, crushed
1/4 small onion
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
cooking spray

Preparation:
1. Finely grate the onion into large bowl.
2. Make sure all the juices are in the bowl as well (you may need to wipe the grater with your fingers).
3. Add the remaining ingredients (except the cooking spray) and mix well.
4. Shape into 24 meatballs.
5. Spray a skillet with cooking spray.
6. Heat the skillet over medium heat until hot.
7. Add 12 meatballs to skillet and cook for about 8-10 minutes, turning to brown evenly.
8. Remove the cooked meatballs and drain the skillet.
9. Cook the remaining 12 meatballs.
10. Serve with your favorite marinara sauce.

Basic Baked Potatoes recipe - 118 calories

Basic Baked Potatoes recipe - 118 calories

Ingredients:
6 medium white potatoes
shortening (optional)

Preparation:
1. Scrub the potatoes with water (without peeling them).
2. Optional: rub with shortening to soften up the skins.
3. Wrap in aluminum foil.
4. Bake in the oven at 375 degrees F for about 1 - 1 1/2 hours.
5. Alternative: pierce the potatoes with a fork to allow the steam to escape.
6. Arrange the potatoes an inch apart in a circle shape on a paper towel.
7. Microwave for about 12-15 minutes.

Herbed Grilled Zucchini Slices recipe - 166 calories

Herbed Grilled Zucchini Slices recipe - 166 calories

Ingredients:
1-2 medium zucchini, halved and cut lengthwise into 4 slices
1/3 cup olive oil
1/3 cup wine vinegar
1/3 cup herb seasoning mix

Preparation:
1. Mix all the ingredients into a ziplock bag and marinate for about 2 hours.
2. Grill for about 2-3 minutes on each side and serve.

Eggs in Tortillas recipe - 173 calories

Eggs in Tortillas recipe - 173 calories

Ingredients:
6 large eggs
6 small flour tortillas, at room temperature
1/4 cup finely sliced green onion
3/4 cup finely chopped red bell pepper
2 tablespoons minced fresh parsley
salt and pepper, to taste

Preparation:
1. Preheat the oven to 375 degrees F.
2. Spray 6 custard cups or ramekins with non-stick cooking spray and gently push a tortilla into each (you’ll have to make some pleats).
3. Reserve 6 teaspoons of the finely diced red pepper; in a small bowl combine the remaining pepper with the green onions and parsley.
4. Divide the vegetable mixture between the 6 tortillas.
5. Crack 1 egg into a small bowl and gently tip into one of the tortillas, placing the egg on top of the vegetables; repeat until all 6 tortillas are filled.
6. Sprinkle with salt and pepper to taste.
7. Place the baking sheet in the oven and bake for about 20 minutes.
8. Remove from the oven and sprinkle 1 teaspoon of the reserved chopped red pepper you saved on top of each egg; serve.

Buttermilk Baked Tomatoes recipe - 61 calories

Buttermilk Baked Tomatoes recipe - 61 calories

Ingredients:
4 medium tomatoes
1/2 cup buttermilk
1/4 cup Parmesan cheese or Romano cheese, grated
your favorite herbs or spices, to taste
salt, to taste
fresh ground black pepper, to taste

Preparation:
1. Cut the tomatoes in half; seed them and place them cut side up in broiler safe baking dish.
2. Pour 1 tablespoon of buttermilk into each tomato half, then sprinkle the top of each with cheese, salt, pepper and your favorite herbs or spices (oregano, basil, tarragon, garlic, or rosemary) to taste.
3. Bake at 400 degrees F for about 15 minutes, then place under the broiler until lightly browned.

Stuffed Mushrooms recipe - 99 calories

Stuffed Mushrooms recipe - 99 calories

Ingredients:
6 large mushrooms, stems removed and finely chopped
2 slices bacon, finely diced
2 tablespoons olive oil, divided
1 small tomato, finely diced
1 clove garlic, crushed
1/4 onion, finely chopped
4 tablespoons Parmesan cheese
1/2 teaspoon dried herbs

Preparation:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat 1 tablespoon of olive oil and gently fry the mushroom stems, bacon, garlic and onion for about 5 minutes (until the onion is softened).
3. Remove from the heat and add the diced tomato and mixed herbs; mix well.
4. Sprinkle the remaining tablespoon of olive oil over the mushroom gills, then pile equal amounts of filling into the caps.
5. Sprinkle with Parmesan cheese and bake in the oven for about 20 minutes.

Stuffed Eggs recipe - 95 calories

Stuffed Eggs recipe - 95 calories

Ingredients:
6 hard-boiled eggs
1 tablespoon yogurt
6 ounces cooked spinach
1 teaspoon sherry wine
1 teaspoon olive oil
1/2 pint herb salad dressing
1 teaspoon French mustard
salt and pepper, to taste

Preparation:
1. Cut a slice from the pointed end of each egg and remove the egg yolks, taking care not to break the egg whites.
2. Sieve the egg yolks and put in a bowl with the olive oil, yogurt, mustard, sherry and seasoning. Mix well together, then fill the egg whites with mixture.
3. Stand the eggs upright on a bed of spinach and add the herb dressing. Chill for 1 hour before serving.

Chickpea and Olive Appetizer recipe - 172 calories

Chickpea and Olive Appetizer recipe - 172 calories

Ingredients:
1/2 cup black olives, chopped
1 can chickpeas
1/4 cup scallion, finely chopped
1 garlic clove, crushed
1 tablespoon olive oil
2 tablespoons lemon juice
2 tablespoons finely chopped fresh coriander leaves
1/8 teaspoon chili powder
1/2 teaspoon paprika
salt, to taste

Preparation:
1. Drain and rinse the can of chickpeas.
2. Combine the chickpeas with all the remaining ingredients and mix thoroughly. Serve immediately.

Cornmeal Fried Oysters recipe - 116 calories

Cornmeal Fried Oysters recipe - 116 calories

Ingredients:

Fried oysters
12 shucked oysters
1/2 cup cornmeal
vegetable oil (for frying)
1/2 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon paprika
salt, to taste
freshly ground black pepper, to taste

Chipotle mayonnaise
1 teaspoon chopped chipotle chile
1/2 cup mayonnaise
1 teaspoon adobo sauce
2 tablespoons chopped coriander
salt, to taste

Preparation:
1. In a dish, combine cornmeal, flour, thyme, paprika, salt and pepper. Toss the oysters in the cornmeal mixture.
2. Heat enough oil to film the base of a skillet on high heat. When the oil is very hot, add the oysters (without crowding the pan).
3. Sauté the oysters for about 1-2 minutes (or until the coating is browned). Remove immediately to a serving dish. Add more oil as needed to fry the remainder.
4. To make the chipotle mayonnaise: combine the mayo, chipotle peppers and adobo sauce. Season with salt and stir in the coriander.
5. Serve the hot fried oysters with chipotle mayonnaise.

Mozzarella Bites recipe - 90 calories

Mozzarella Bites recipe - 90 calories

Ingredients:
6 ounces buffalo mozzarella
24 small cherry tomatoes
24 basil leaves
24 (5 inch) bamboo skewers

For the vinaigrette
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/4 teaspoon pepper

Preparation:
1. In a small bowl, whisk the vinegar with the olive oil, salt and pepper.
2. Cut cut the mozzarella cheese into 24 1/2 inch cubes.
3. To assemble, slide a cherry tomato onto a skewer, followed by a basil leaf folded in half and a cheese cube.
4. Repeat with the remaining skewers.
5. Arrange the skewers on a serving platter and sprinkle with the vinaigrette.
6. Cover and let sit at room temperature for up to 2 hours before serving.