HELP!! I need some healthy appetizer ideas....?!


Question: My sister and her husband are coming over for some wine and appetizers this Friday, and I need some healthy appetizer ideas. My sister doesn't eat foods made with "white" ingredients (cream cheese, mayo, sour cream, etc.). She's crazy, I know. Her husband has heart issues so he really only eats low fat things (baked chips, etc.). What are some ideas besides just a plate of raw veggies??? I was thinking something like a mediterranean tray (hummus, pita, roasted red peppers, maybe a olive tapenade, pesto)?? What do you think? Any ideas for healthy appetizers? Please help!!


Answers: My sister and her husband are coming over for some wine and appetizers this Friday, and I need some healthy appetizer ideas. My sister doesn't eat foods made with "white" ingredients (cream cheese, mayo, sour cream, etc.). She's crazy, I know. Her husband has heart issues so he really only eats low fat things (baked chips, etc.). What are some ideas besides just a plate of raw veggies??? I was thinking something like a mediterranean tray (hummus, pita, roasted red peppers, maybe a olive tapenade, pesto)?? What do you think? Any ideas for healthy appetizers? Please help!!

this recipe is real good.Feta cheese isnt whit its like the color of hummus.this taste really good got that meditteranean style serve it with toasted pita chips.its my fav.

Marinated Feta

2 tablespoons olive oil
2 tablespoons assorted snipped fresh herbs, such as dillweed, thyme, basil, oregano, and/or parsley
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried whole mixed peppercorns, cracked
1/2 teaspoon poppy seed
8 ounces feta cheese, cubed

Directions
1. In a small bowl combine the olive oil, herbs, garlic, lemon juice, cracked peppercorns, and poppy seed. Stir until well mixed. Add cheese cubes and toss very gently to coat. Divide the mixture between two clean half-pint jars with lids.

2. Cover and store in the refrigerator for 3 to 5 days. To use, let stand at room temperature for 30 minutes before serving. Serve feta cubes on an appetizer tray. Makes 2 half-pint jars (twelve servings).

Feta Spread: Prepare as directed above, except to serve, mash the cubes with the marinade and use as a spread on bread and crackers.

try also some kabobs.
like beef kabobs with bell peppers and a little lemon.
if you are gonna serve pesto serve it with something appetizing like pita bread and some pruchette(spelling?)

hope this helps
have a nice day

Cheesy Olive appetizers

These became popular in the '60's and are still good today. Bet you can't eat just one! Prep time includes 20 minutes of flash freezing.

55 min 40 min prep
2 cups grated cheddar cheese
1/2 cup soft butter
1 cup unsifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1 jar stuffed green olives

1. Mix together all the ingredients except the olives.
2. It will be a thick mixture.
3. Drain at least 48 stuffed green olives.
4. Wrap approximately 1 teaspoon of the cheese mixture around each olive, to completely cover it.
5. Flash freeze covered olives at least 20 minutes.
6. Store in a freezer bag until ready to serve.
7. Bake on an ungreased cookie sheet at 400F for about 15 minutes.
http://www.recipezaar.com/26963

*****

Whipped Chickpea, Spinach, and Potato Spread for Crostini (green hummus)

note:I like the taste and texture of beans cooked from scratch, but I don't see why you couldn't make this using canned chickpeas. Start with two 14-ounce cans, drained and rinsed. Cook the potato on its own.

Crostini:
1 sweet baguette, cut into 1/4-inch thick slices
3 tablespoons olive oil
a couple pinches of salt
1 large garlic clove, peeled.

Chickpea spread:
1 cup dried chickpeas, rinsed and picked over
1 small new potato (Yukon Gold, Yellow Fin, etc), peeled and quartered
5-6 handfuls of spinach, washed well
1 small red onion, chopped
zest of one lemon
juice of 1/2 lemon, approx.
salt and pepper
1/4 cup extra virgin olive oil
warm water
chives for garnish (opt)

Prepare beans and potato:
Soak the garbanzos overnight. Drain soaking liquid, and refill with enough water to cover the beans by about an inch. Bring water to a boil, reduce heat, and allow to simmer until beans are tender. Add the potato to the pot (or cook it in another water-filled) until tender, another 10 minutes or so. Drain any extra water at this point and set beans/potato aside.

Make crostini:
Preheat oven to 350. In a large bowl toss the baguette slices with the olive oil and salt. Arrange in a single layer on a baking sheet and place in the oven until golden, about 10 minutes. Remove from oven, let cool for a couple minutes and rub each crostini with the clove of garlic - don't go overbboard, raw garlic is strong!
Add a splash of olive oil to a hot skillet, and throw in the spinach. It should collapse within 10 or 20 seconds. Immediately remove from heat and salt to taste.
Combine the chickpeas, potato, spinach, 1/4 cup red onions, lemon zest and juice, and a few big pinches of salt in a food processor. With the machine running drizzle in the olive oil. Chances are your mixture is on the dry side at this point and you may need to add warm water a few tablespoons at a time until the spread is a rich, creamy consistency. Season carefully, if you under salt the flavor will be flat. If you need more acidity, and a bit more lemon juice.
Put a spoonful of the spread on each crostini. Finish with a drizzle of good-quality extra-virgin olive oil, and a sprinkling of the red onions.
Serves many.
http://www.101cookbooks.com/archives/001...

I suggest small finger sandwiches with turkey as their patty(not beef) and with lots of lettuce and tomatoes. Also use wheat bread.

Fruits.............like grapes! =D

Breaded Jaleopeano peppers with a dip

Buy a jar of Jalepeano peppers and slice each pepper along the centre and stuff with low fat cheese, squeeze pepper back together and roll in bread crumbs and place on a baking tray. Spray with fry lite oil and bake in the centre of the oven for approx 15 mins on gas mark 7/ 200*c until golden brown.

Serve warm with a bbq or onion chutney dip!! theyre very addictive so if you're going to make them make sure you make plenty to go around!!!

Fruit Tray or Kabobs
Fresh Salsa would go with your Hummus and Pita tray
Pickle tray is always good
Salmon and cheese ball

bruschetta, (tomato) salad served on grilled tuscan bread, stuffed baked mushrooms, baked eggplant boats?shrimp stuffed tomatoes?grilled marinated veggies/ with fresh lemon sauce,baked or steamed clams? yummy! fresh spinach salad? turkey and melon?stuffed bread sticks? (each stuffed with what the person cares for individually!) anything sound great? i will create and forward u a recipe just ask !!

I made chicken Caesar salad sticks once....I just made a Caesar salad (with low fat bottled dressing...I personally like "Ken's Steakhouse" brand)...added grilled chicken pieces (bite size)...and alternately skewered the lettuce and chicken using grape tomatoes at each end to keep them from sliding. They came out really good.

Lobster Stuffed Cherry Tomatoes (Maybe you can find a substitute for the mayonnaise in the health food section because these little appetizers are simply delicious!)

http://www.yoursmilingchef.com/easy-reci...

Chickpea Salad (Instead of making the recipe as per directions, chop up all ingredients, cut the tops off cherry/grape tomatoes, remove most of the pulp and save for a stew, and fill the tomato cavities.)

http://www.yoursmilingchef.com/easy-reci...

Chicken Salad With Strawberry-Mustard Dressing (You can make individual appetizers by placing a dollop of salad on your choice of a lettuce leaf and roll up and secure with a fancy cocktail toothpick.)

http://www.yoursmilingchef.com/easy-reci...

Shrimp Cocktail Recipe

Your Ingredients:

2-dozen fully cooked and deveined large shrimp (or prawns), tail intact
lemon wedges for garnish

Your Cocktail Sauce: (makes about 1-1/4 cups)

1-cup good quality tomato ketchup
2-tbsp prepared horseradish
1-tbsp minced shallots
1-tbsp Worcestershire sauce
1/2-tsp Tabasco sauce
1-tbsp freshly squeezed lemon juice
salt
freshly ground black pepper

BLEND all ingredients in a bowl and cover with plastic wrap. Refrigerate for a couple of hours.

ARRANGE 6 shrimp on each plate/bowl with a lemon wedge.

PLACE a dollop of cocktail sauce in a small attractive mini bowl that can be placed on the same plate as the shrimp or on the side. You can also hang the shrimp over the sides of margarita glasses with a dollop of sauce in the middle. Secure the lemon wedge to the rim by making a small slit in the center of the lemon.

Always Enjoy!

YourSmilingChef
http://www.yoursmilingchef.com





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