Eat Skinny Be Skinny: Party Appetizers

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Planning a party soon and are at a loss at what to serve that is healthy and tasty? Having friends over and need a quick, easy, low-calorie hors d’œuvre recipe? You are in luck, because today’s Eat Skinny Be Skinny is focused around one of my favorite parts of any party or meal, the apps. Appetizers are an easy way to feed a hungry crowd while the dinner cooks away or a fun [and cheap] alternative to an entrée at your favorite restaurant. Although apps are easy and a crowd-pleaser, they can also be a big diet buster if you aren’t careful. A handful of spinach puffs and mini-corn dogs can equal to about the calorie and fat content as your dinner! So instead of forgoing the apps at your next soirée, serve these tasty, healthy and fresh hors d’oeuvres that will keep hunger and weight gain at bay! [Recipes courtesy of Cooking Light]. You have to try the last one, the parm. zucchini sticks are AMAZING.

Curried Crab Spread

Curried Crab Spread

Photo by Karry Hosford

Ingredients:

  • 1/2  cup  minced celery
  • 1/2  cup  minced green bell pepper
  • 1/2  cup  minced red bell pepper
  • 1/2  cup  1/3-less-fat cream cheese
  • 1/3  cup  light mayonnaise
  • 1  teaspoon  curry powder
  • 1  teaspoon  hot sauce
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  grated lemon rind
  • 1/4  teaspoon  dry mustard
  • 1/4  teaspoon  black pepper
  • 1  pound  lump crabmeat, shell pieces removed
  • 36  (1/4-inch-thick) slices diagonally cut French bread baguette (about 18 ounces)
  • 1  tablespoon  olive oil

Preparation:

  1. Combine the first 11 ingredients in a large bowl, stirring until well combined. Gently fold in crabmeat.
  2. Prepare broiler.
  3. Place bread slices in a single layer on a baking sheet. Brush 1 side of the bread slices evenly with the olive oil. Broil 1 minute or until lightly browned. Serve with spread.

Nutritional Information: 156 calories, 4.6 grams of fat, 7.6 grams of protein, 1.8 grams of fiber

Light Spinach and Artichoke Dip

Spinach-and-Artichoke Dip

Ingredients:

  • 2  cups  (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2  cup  fat-free sour cream
  • 1/4  cup  (1 ounce) grated fresh Parmesan cheese, divided
  • 1/4  teaspoon  black pepper
  • 3  garlic cloves, crushed
  • 1  (14-ounce) can artichoke hearts, drained and chopped
  • 1  (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1  (8-ounce) block fat-free cream cheese, softened
  • 1/2  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1  (13.5-ounce) package baked tortilla chips

Preparation:

  1. Preheat oven to 350°.
  2. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Nutritional Information: 148 calories, 5 grams of fat, 7.7 grams of protein and 1.5 grams of fiber

Grilled Pepper Poppers

Grilled Pepper Poppers

Photo by Randy Mayor

Ingredients:

  • 1/2  cup  (4 ounces) soft goat cheese
  • 1/2  cup  (4 ounces) fat-free cream cheese, softened
  • 1/2  cup  (2 ounces) grated fresh Parmesan cheese
  • 1/2  cup  finely chopped seeded tomato
  • 2  tablespoons  thinly sliced green onions
  • 2  tablespoons  chopped fresh sage
  • 1/2  teaspoon  kosher salt
  • 16  jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
  • Cooking spray
  • 2  tablespoons  chopped fresh cilantro

Preparation:

  1. Prepare grill to medium-high heat.
  2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned.
  3. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Nutritional Information [per pepper]: 84 calories, 4.8 grams of fat, 7.1 grams of protein, 1 gram of fiber

Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce [these are AMAZING]

Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

Ingredients:

  • SAUCE:
  • 3  medium red bell peppers
  • 2  plum tomatoes, halved lengthwise
  • 1/2  cup  (1/2-inch) cubed French bread baguette, crusts removed
  • 1 1/2  tablespoons  smoked almonds
  • 1  tablespoon  extravirgin olive oil
  • 1  tablespoon  sherry vinegar or red wine vinegar
  • 1/4  teaspoon  Spanish smoked paprika
  • 1/4  teaspoon  kosher salt
  • 1/8  teaspoon  ground red pepper
  • 1  large garlic clove
  • ZUCCHINI:
  • 3  large zucchini (about 1 1/2 pounds)
  • 1  cup  dry breadcrumbs
  • 1/2  cup  panko (Japanese breadcrumbs)
  • 1/4  cup  (1 ounce) grated fresh Parmesan cheese
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  cup  egg substitute
  • Cooking spray

Preparation:

  1. Preheat broiler.
  2. To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.
  3. Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.
  4. Preheat oven to 400°.
  5. To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.

Nutritional Information: 170 calories, 5.5 grams of fat, 8.4 grams of protein and 3.9 grams of fiber.

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  1. Tuesday, August 24th, 2010
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  2. Tuesday, August 24th, 2010
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