Category Archives: Appetizer and Snacks

Black Bean Salsa

Submitted by Serena

Ingredients:
1 can black beans
1 can corn
1 tomato, cut into pieces
1 C red onion, choppped
1 C fresh cilantro, chopped
2 T lemon juice
2 T olive oil
1 bag tortilla chips with lime

Directions:
Drain and rinse black beans. Put in bowl. Drain corn and add to bowl. Add tomato, onion,cilantro, lemon jc. and olive oil. Stir to mix. Serve with chips. Refrigerate leftovers.

Leave a comment

Filed under Appetizer and Snacks

Roasted Corn and Tomato Tarts (or pizza)

Submitted by Kellie

Servings: 4 – 1 wedge servings

Ingredients:
Crust:
1 C flour
2 T yellow corn meal
¾ tsp baking powder
¼ tsp kosher salt
5 T water
1.5 T olive oil
cooking spray

Filling:
1½ C corn kernels (about 3 ears if fresh, I also have used frozen sweet corn)
½ C shredded smoked mozzarella cheese (reg. mozzarella is good too), divided
3 T chopped fresh basil
¼ tsp kosher salt
¼ tsp black pepper
1 large tomato, cut into slices
1 T grated Parmesan cheese

Directions:
Preheat oven to 375 degrees. To prepare crust, mix all dry ingredients together; add water and oil; stir until blended. Turn dough out to lightly floured surface and knead for approximately 2 minutes. (Here the recipe says to chill the dough for 15 minutes, I never do). Before rolling place dough between parchment paper and roll into 11-inch circle. Now, here is where it gets real tricky. If you have a tart pan you can use them now. If you don’t, you can call this the Roasted Corn and Tomato Pizza. That’s what I do. If so, place your rounds on a cookie sheet. Bake for 25 minutes or until lightly brown. cool on wire rack.

To prepare filling, heat a large skillet, sprayed with cooking spray over medium high heat. Add corn and saute 5 minutes or until corn is lightly brown. Sprinkle one tablespoon of mozzarella on crust. Top with corn basil, salt, pepper. Sprinkle rest of mozzarella. Arrange tomato slices over cheese. Sprinkle with the remaining mozzarella and parmesan cheese. Bake for 15 minutes.

Nutrition: to be added

Leave a comment

Filed under Appetizer and Snacks, Main Dish

Kellie’s Fruit Salsa

Submitted by Kellie

Ingredients:
1 bunch green grapes, chopped
1 apple, peeled, cored and diced
1 lb strawberries, chopped
1 pint blueberries (any berry you want, really!), cut in half
1 T brown sugar
10 – 10-in flour tortillas
butter flavored cooking spray
2 C cinnamon sugar

Directions:
In a large bowl, thoroughly mix chopped fruit, sprinkle with brown sugar. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F. Cut tortilla into wedges and arrange in a single layer on a large baking sheet. Coat one side of each flour tortilla with butter flavored cooking spray. Sprinkle wedges with desired amount of cinnamon sugar. Bake in the preheated oven 6 to 8 minutes. Flip wedges over repeat with butter spray and cinnamon sugar. Bake until tortillas are crisp but not too brown. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Nutrition: to be added

Leave a comment

Filed under Appetizer and Snacks

Cherry Almond Snack Mix

Submitted by Karen, found in Better Homes and Gardens Diabetic Living Cookbook

Yields: 5 C

Ingredients:
4 C sweetened oat square cereal or brown sugar-flavored oat biscuit cereal
½ C sliced almonds
2 T butter, melted
½ tsp apple pie spice
dash salt
1 C dried cherries and/or golden raisins

Directions:
Preheat oven to 300 degrees F. In 15X10X1-inch baking pan combine cereal and almonds. In a small bowl stir together melted butter, apple pie spice, and salt. Drizzle butter mixture over cereal mixture; toss evenly to coat. Bake about 20 minutes or until almonds are toasted, stirring once during baking. Cool in pan on a wire rack for 20 minutes. Stir in dried cherries and/or golden raisins. Cool completely. Store in a tightly covered container at room temperature for up to a week.

Nutrition: (per ¼ C)
82 calories, 3g fat, 12g cabs (1g fiber), 2g protein

Leave a comment

Filed under Appetizer and Snacks

Zesty Apple-Cheddar Spread

Submitted by Karen, found in You Can Eat That! Cookbook

Servings: 12 – ½ C servings

Ingredients:
1 C reduced-fat cream cheese, softened
1 C non-fat cottage cheese
2 medium apples, cored and diced small
¾ C reduced-fat sharp cheddar cheese, shredded or crumbled
2 T dates, finely chopped

Directions:
Place the cream cheese and cottage cheese in a blender or food processor and pulse several times until smooth. Transfer to a medium-sized mixing bowl and stir in the remaining ingredients. Cover and chill for about 2 hours.

Serve the spread with whole-grain crackers, or with raw vegetables and apple wedges as a dip.

Nutrition: (per serving)
96 calories, 5g fat (3g saturated), 7g carbs (1g fiber), 6g protein

Leave a comment

Filed under Appetizer and Snacks

Dan’s Good Dip

Submitted by Jack

Yields: approximately 6C (or as my parents would say, “who knows? a LOT!”)

Ingredients:
2 cans Rotel, not drained
9 oz chopped green chilies
2 small cans chopped black olives
1 C green olives, chopped
1 medium tomato, chopped
4-6 green onions, chopped
½ red onion, diced
½ C fresh cilantro, chopped
2 jalapeño peppers, diced fine
2 T Worcestershire sauce
1 tsp seasoned salt

Directions:
Mix all ingredients together. Chill and serve with chips or vegetables.

Nutrition: (per ½ C)
52.4 calories, 2.6g fat (0g saturated), 5.5g carbs (0.9g fiber), 0.3g protein

Leave a comment

Filed under Appetizer and Snacks

Chicken Empanadas

Submitted by Kinzie, found on Food Network (Paula Deen)

Servings: 12-15 empanadas

Ingredients:
3 C cooked chicken, chopped
1 – 8 oz package shredded Colby and Monterey Jack cheese
4 oz cream cheese, softened
¼ C red bell pepper,
chopped
1 jalapeno, seeded and chopped
1 T ground cumin
1½ tsp salt
½ tsp pepper
1 – 15 oz package refrigerated pie crusts (or 2 9-inch crusts)
Water

Directions:
Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the first 8 ingredients. Unroll 1 piecrust onto a lightly floured surface, and roll it into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat with remaining piecrust, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Nutrition: (per serving, based upon 15 empanadas)
185.8 calories, 10.5g fat (4.8g saturated), 9g carbs (0.2g fiber), 13.2g protein

Leave a comment

Filed under Appetizer and Snacks