20--- Perfection in an Endive Spear

Appetizers are one of my favorite things to prepare. I feel like I can be my most creative and adventurous with appetizers since they are not a "critical" part of the meal.

If I do say so myself, these were very tasty. Sweet, salty, savory AND pretty. Endive is a cabbage-like vegetable. When the leaves are separated, they form little "boats" for you to transport goodness in. You can serve just about anything in an endive spear, and crab or lobster salad is a common addition.

Perfection in an Endive Spear

Serves 20-25

3 oz chevre goat cheese

4 oz crumbled goat cheese

3/4 cup pomegranate seeds

1/2 cup chopped pistachios

3 green onions, finely sliced

8 medium-thickness bacon slices, cooked and crumbled

3 heads of Belgium endive

With a fork, mix chevre and crumbled goat cheese in a large bowl. Stir in pistachios, onions, and bacon crumbles until well-mixed. Gently fold in 1/2 cup pomegranate seeds. Refrigerate until ready to serve.

For spears, cut off flat end of endive and gently unfold and remove leaves.

For serving, place ~1 1/2 Tbsp cheese mixture into each spear.

I presented mine with the mixture separate from the endive for guests to fill themselves, but you can also present them pre-filled! Garnish with remaining pomegranate seeds.

80--- Heather's Creole Shrimp

This shrimp recipe of Heather's is so tasty! Great alternative to a shrimp cocktail for an appetizer, or a great meal idea.

Heather is my running partner and friend. I really do not enjoy running on my own. But with my partners, I actually look forward to it! Heather has lovely long legs and she can run fast, but she never complains when I make her run slow. Heather has a lovely home in which she hosted our recipe exchange party.... which quickly turned into a Minute to Win It party. And yes- she can stack 7 ding dongs on her forehead in a minute.

Shrimp are a great protein source and are low in fat. They have a higher cholesterol content when compared to other low fat protein sources, but should not be avoided because of that! They have omega-3 fatty acids, which are heart healthy and can help decrease inflammation in the body. Just watch your serving size and do not eat them everyday (which might be hard to do after you have tried this recipe).

Heather's Creole Shrimp

Serves 8-10

2 1/2 lb large shrimp- raw, shelled and de-veined
2 Tbsp olive oil

1 Tbsp chili powder

1 tsp ground cumin

1 tsp sugar

1 tsp salt
1/2 tsp dry mustard

1/2 tsp dry thyme

1/2 tsp ground black pepper

1 tsp seafood seasoning

1/4 tsp cayenne pepper

Preheat oven to 350 degrees. Add seasonings to olive oil in a large bowl. Add shrimp and toss to coat. Spread shrimp onto a large baking sheet. Bake for 10-12 minutes, or until shrimp are cooked through. Yum!

Nutrition Info per 4 oz shrimp: 146 calories, 3.5 g fat, 26 g protein

20--- Bacon-Wrapped Dates

Time for a 20! This is one of my quick go-to appetizers. Everyone loves them-- especially those who have a liking for the salty-sweet combo! You can also stuff them with almonds, blue cheese, goat cheese, or olive tapenade (recipe coming soon) and then wrap them with bacon. There's not many recipes with only TWO ingredients that are so good! On that note, you could probably wrap bacon around a tire and make it taste scrumptious.

Bacon-Wrapped Dates
Serves 12

24 dried pitted dates
8 slices of bacon, medium thickness, sliced into thirds
Toothpicks

Preheat oven to 375 degrees. Wrap a bacon slice third around each date and secure with a toothpick (place the toothpick through meaty parts of bacon for the best hold).

Place dates in a baking dish on the middle rack of oven and bake for 10-12 minutes or until bacon is fully cooked.

Best served hot, however these can be reheated in the microwave if needed!

80--- Roasted Tomatoes

This is so easy-- I don't even really consider it a recipe. I wanted a light dinner for the night prior to Thanksgiving (to make more room for stuffing). Not to mention I was running around my kitchen like a mad woman trying to get all of my Thanksgiving desserts done before Thanksgiving (Type A much?). So..... what do we have in the fridge besides all of the heavy cream for my desserts? Tomatoes!!

LYCOPENE is the hot nutrition term used frequently when talking about tomatoes. This antioxidant carotenoid is fat-soluble, so consuming them with foods such as avocados and olive oil increase their absorption! Tomatoes are also filled with Vitamins C and A and FIBER.

Roasted Tomatoes

Serves 4

3/4 lb grape tomatoes

2 cloves garlic, pressed

1 Tbsp olive oil

Salt

Preheat oven to 450 degrees. Toss tomatoes and garlic in olive oil and place in a small baking dish. Sprinkle lightly with salt.

Cook tomatoes until they burst and begin to brown slightly, ~15 minutes.

Serve on slices of toasted bread spread with goat cheese and drizzled with balsamic vinegar (optional).

Nutrition Info per 1/4 recipe: 49 calories, 3 g fat, 0.5 g saturated fat, 1 g protein, 2.5 g carbohydrates

80 --- Thai Barbecue Elk Meatballs

So... I FORGOT to take a picture of these meatballs! But, they were so good I need to post this recipe anyways. They look like what you think they look like. Yummy barbecue meatballs.

Another adventure with elk! The best part about elk meatballs is the leanness. They do not turn out greasy at all! I used my Spicy BBQ Sauce, but you could use your own if you desire.




Thai Barbecue Elk Meatballs
Makes 24 -2" meatballs

1 lb elk burger

2 egg whites

1 cup rolled oats

2 Tbsp thai chili sauce

1/2 tsp garlic powder

1/2 tsp ground coriander

1/2 tsp salt



Some Like it Spicy BBQ Sauce
Makes 2 cups


1/2 cup brown sugar

1/2 cup Thai chile sauce

3 Tbsp cup spiced rum

3 Tbsp cup soy sauce

1 1/2 Tbsp ketchup

2 Tbsp Worcestershire sauce

1 large garlic clove, pressed and finely minced

1 1/2 tsp ground dry mustard

In a medium saucepan, saute garlic until slightly browned. Add remaining ingredients over medium heat and bring to a simmer. Reduce heat to low and simmer, stirring occasionally. Continue to simmer for ~ 20 minutes, until mixture thickens.


Meatballs

Preheat oven to 350 degrees. Combine all meatball ingredients in a medium bowl. Mix with clean hands. Place in refrigerator for 30 minutes to allow flavors to mix.


Prepare a 13x9" baking dish with cooking spray. Roll meat into 2" balls and place in dish. Cover with BBQ sauce and bake for ~30-35 minutes, turning halfway through.

Nutrition Info per 1 meatball with sauce: 67 calories, 2 g fat, 1 g saturated fat, 6 g protein, 5 g carbohydrates

80(ish)--- Feta & Date Cheese Balls with Walnut & Arugula Crumbs

Obviously there is no real way for a cheese ball to be a true 80. However, reducing the fat in the cheese used and adding yummy ingredients that are high in fiber, healthy fats, or antioxidants will certainly improve a cheese ball's nutritional value.

These are a simple, easy, very tasty appetizer for your next holiday party! I make my cheese balls individual size, so there is no messing with serving utensils.

Feta & Date Cheese Balls with Walnut & Arugula Crumbs

Serves 24

8 oz reduced fat cream cheese

1 cup crumbled Feta cheese

6-7 dried pitted dates, diced into small pieces

1 tsp dried minced onion

1/2 tsp salt

1/2 cup baby arugula leaves

1/4 cup chopped walnuts

In a medium mixing bowl, combine cream cheese, and Feta cheese. With a hand mixer, combine until smooth. Add dates, minced onion, and salt. Stir to combine.

In a food processor, blend walnuts and arugula leaves until finely chopped. Scoop mixture out onto a clean plate and spread evenly.

With clean hands, remove ~1 Tbsp of cream cheese mixture from bowl. Roll into a ball. When ball is formed, roll in arugula walnut mixture until all sides are covered. Continue to roll the ball in your hands to press mixture into cream cheese. Continue process with remaining mixtures.

Serve with toast points, wheat crackers, thick cucumber slices, or pita chips.

Nutrition Info per 1 cheese ball: 60 calories, 4 g fat, 2.5 g saturated fat, 2.5 g protein, 2.5 g carbohydrates

80--- Caprese Bouquet

Tis the season for holiday parties! This is a great party appetizer that is so easy and fast to prepare. It's beautiful and delicious too!

If you love caprese salad (tomato, basil, mozzarella, olive oil) you will love this!

AND-- it's an 80!!

Caprese Bouquet

Serves 12

12 oz mozzarella fresca cilenge (small mozzarella balls)

12 grape or cherry tomatoes

12 large sweet basil leaves

1/4 cup extra virgin olive oil

3 Tbsp balsamic vinegar

Vase

Bamboo skewers

Festive plate

On each bamboo skewer, stack a basil leaf, followed by a mozzarella ball, and finally a tomato. Place skewers in a vase and place the vase on a decorative plate. Around the base of the vase drizzle olive oil and balsamic vinegar. Guests dip their caprese skewer in the olive oil and balsamic vinegar and enjoy! Be sure to place a plate out for empty skewers.

Nutrition Info per 1 skewer: 110 calories, 8 g fat, 6 g protein, 0 g carbohydrates

80--- Mediterranean Six Layer Dip

Everything Mediterranean is delicious. Olives, feta cheese, tomatoes, hummus..... so healthful and full of healthy fats. This dip combines them all! It's a lovely twist on a Mexican 7 layer dip. Serve with pita triangles, chips, or raw vegetables. I cannot wait to take this to a holiday party! Make sure you place it into a glass bowl for eye-appeal.

Olives are concentrated in monounsaturated fats and are also a good source of vitamin E. Monounsaturated fats have a protective effect on cells that, especially when combined with the antioxidant protection offered by vitamin E, can lower the risk of damage and inflammation. In addition to vitamin E, olives contain a variety of beneficial active phytonutrients including polyphenols and flavonoids, which also have significant anti-inflammatory properties.


Mediterranean Six Layer Dip
Serves 12-15

HUMMUS:

1 1/2 cups chickpeas, raw & soaked or canned

3/4 cup black olives, drained (reserve 2 Tbsp juice)

2 Tbsp tahini

1 large clove garlic, pressed and minced

1 tsp salt

2 Tbsp lemon juice

1 Tbsp olive oil

2 Tbsp olive juice


Combine all ingredients in a food processor. Mix until smooth.


DIP

1 1/2 cups black olive hummus (or other flavor if you prefer)

1 yellow or orange bell pepper, roasted, seeded and diced (if you use canned, pat dry before dicing)

3/4 cup reduced fat crumbled feta cheese

2 vine ripe tomatoes, seeded and chopped

1/2 cup cilantro, finely chopped

3/4 cup black olives, sliced



In a glass bowl layer hummus, chopped pepper, feta cheese, chopped tomato, cilantro, and black olives. Serve!

Nutrition Info per 1/4 cup serving: 162 calories, 9 g fat, 5.5 g protein, 12 g carbohydrates, 3.6 g fiber

80--- Green Chile Artichoke Stuffed Mushrooms

There are a million different ways to make stuffed mushrooms! Most recipes call for sausage, cream cheese, cheese, cheese, you get the picture. These are made with cottage cheese!

Mushrooms contain large amounts of selenium. Selenium is an antioxidant that can aid in the regeneration of Vitamins E and C so that they can continue to fight free radicals. In turn, this nutrient may help prevent cancer, especially prostate cancer. Some studies have shown that individuals with low selenium status had higher incidences of arthritis.

We are all getting older, except for my husband, who seems to be getting younger (bugger). So bring on the mushrooms!

Green Chile Artichoke Stuffed Mushrooms

Serves 8

16 medium baby portabella mushrooms, washed (just before using) and stems removed

1/2 cup canned diced green chiles

8 artichoke heart quarters (canned)

1/4 cup 2% lowfat cottage cheese

1/4 cup Parmesan cheese

1 tsp cumin

1 tsp garlic salt

4 roma tomatoes, diced

2 Tbsp olive oil

Preheat oven to 350 degrees. In a food processor, combine 4 artichoke hearts, 1/4 cup diced green chiles, cottage cheese, 2 Tbsp Parmesan cheese, and cumin. Blend until smooth. Slice remaining artichoke hearts into thin strips. Mix artichoke and remaining green chiles into cheese mixture.

Spray a baking dish (I used a round one) with cooking spray. Add diced tomatoes and drizzle olive oil over pieces. Stuff each mushroom with cheese mixture and place in baking dish, in between tomatoes. Sprinkle entire dish with garlic salt and remaining Parmesan cheese.

Bake for 20-25 minutes, until mushrooms are hot and bubbling!

Nutrition Info per 2 mushrooms (and some tomatoes): 81 calories, 4.4 g fat, 1 g saturated fat, 3.6 g protein, 6 g carbohydrates, 2 g fiber

80--- California Bruschetta

Bruschetta is a classic hearty Italian appetizer consisting of grilled bread rubbed with olive oil and garlic and topped with a combination of tomato, garlic, basil, and onion.

MY bruschetta recipe has a little Cali twist to it by adding black olives and avocado and placing it on homemade flatbread chips.

Avocados are another one of the world's magic fruits. They have a lot of healthy monounsaturated fats, and also vitamin K, folate, potassium, vitamin E, lutein, magnesium, vitamin C, and vitamin B6. WHOA. However, I often get the question, "So, avocados are good for me, right? So I can eat a lot of them?" My response is "Yes, they are good for you, but even though the fat they contain is healthy fat-- it is still fat which provides your body with extra calories." One 3" avocado contains approximately 300 calories. If you are eating one a day-- those calories can really add up. My suggestion is to eat 1/2 of an avocado a few times a week.

This bruschetta is a lovely light lunch (my hubby just had this and only this for lunch and said "This is one of the best things you have ever made", and he is NO vegetarian!). This is also a great summery appetizer or side dish! I have also used this bruschetta on top of a grilled chicken breast. Just top each breast when the chicken is ALMOST done cooking, and let it heat through.

California Bruschetta with Flatbread Chips

Serves 6 (1/2 cup bruschetta and 4 chips)

Chips

3 rounds whole wheat flatbread/ pita bread

1 tsp olive oil

1 tsp Johnny Salt (or seasoning salt of your choice)

Bruschetta

1 1/2 cups chopped tomatoes (I used grape tomatoes-- lots of flavor, not a lot of seeds and pulp)

1 avocado, diced (not TOO ripe, you do not want it to end up looking like guacamole)

2 cloves garlic, smashed and minced

1 cup sliced black olives

1 1/2 Tbsp olive oil

1/4 cup balsamic vinegar

1 tsp salt

For chips: Preheat oven to 400 degrees and cut each flatbread round into 8 slices (like a pizza). Place slices onto baking sheet and brush on olive oil. Sprinkle with seasoning salt. Bake for ~7 minutes, or until lightly brown and crispy.

For bruschetta: Add all ingredients to a medium bowl and gently fold to mix.

Add 2 Tbsp bruschetta to each chip.

Nutrition Info per 1/2 cup bruschetta and 4 chips: 217 calories, 11 g fat (HEALTHY fat), 7 g protein, 46 g carbohydrates, 8 g fiber

80-- Jalapeno Cilantro Hummus

Hummus is such a wonderful, easy food to make. You can add just about any ingredients to ground chickpeas (garbanzo beans) and tahini (sesame seed paste) and it will turn out delicious! It is such a satisfying snack served with pita chips, or a great spread for sandwiches.

Chickpeas have loads of fiber, iron, folate, magnesium and protein. These nutrients can have heart-healthy benefits, as well as increase satiety.

Jalapeno Cilantro Hummus

Serves 8

1 can chickpeas, rinsed
1/3 cup jalapeno (I used a combination of chopped fresh and jarred slices)
1/4 cup jalapeno juice (from jar)
1/2 cup chopped cilantro
3 Tbsp tahini
1 clove garlic, crushed and minced
3 Tbsp lemon juice

Place all ingredients in food processor. Blend until smooth.

Nutrition info per 1/4 cup serving: 95 calories, 4 g fat, 3 g protein, 10 g carbohydrates, 4 g fiber