Healthy Snack and Appetizer Recipes

Artichoke and Red Pepper PizzaArtichoke and Red Pepper Pizza

Yields 16 servings

INGREDIENTS:

1 (10ounce) can refrigerated pizza crust
Cooking spray
1 Tablespoon olive oil
1 cup red bell pepper strips
1 teaspoon dried basil
1 teaspoon dried oregano
5 garlic cloves, minced
1 (14 ounce) can of artichoke hearts, drained and coarsely chopped
1 (2.5 ounce) jar sliced mushrooms, drained
1 ½ cups shredded mozzarella cheese
Cracked black pepper

DIRECTIONS:

Preheat oven to 425 degrees
Unroll pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10-inch rectangle. Bake at 425 degrees for 6 minutes and set aside
Heat oil in a large non-stick skillet over medium-high heat. Add red peppers and next 3 ingredients; sauté 5 minutes.
Remove from heat; stir in artichokes and mushrooms
Sprinkle half of cheese over prepared pizza crust, leaving a ½ inch border.
Spread vegetable mixture evenly over cheese and top with remaining cheese.

NUTRITION PER SERVING:

Calories: 94
Fat: 3 grams
Carbohydrate: 11 grams
Protein: 5 grams
Fiber: 0.4 grams
Sodium: 238 mg

Jalapeno Cheese SquaresJalapeno Cheese Squares

Yields 12 servings

INGREDIENTS:

1 cup evaporated skim milk
¾ cup water
3 eggs, beaten
2 cups shredded 2% reduced fat cheddar cheese
1 cup all-purpose flour
1 tsp. baking powder
¼ cup non-hydrogenated margarine, melted
¼ cup chopped green onions
4 jalapeno peppers, seeded and diced

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, mix the evaporated milk, water, eggs, cheddar cheese, flour, baking powder, margarine, green onions and jalapeno peppers.
Spread mixture evenly into the baking dish. Bake in the preheated oven for 30-35 minutes, or until lightly browned. Cool, cut into 2-inch squares and serve.

NUTRITION PER SERVING:

Calories: 150
Fat: 9 grams
Carbohydrate: 10 grams
Protein: 7.6 grams
Sodium: 334 mg

Lighter Buffalo Chicken DipLighter Buffalo Chicken Dip

Yields 12 servings (1/2 cup)

INGREDIENTS:

4 oz reduced fat cream cheese, softened
1 cup fat free sour cream
¼ teaspoon minced garlic
1/4 cup hot sauce
1/2 cup crumbled reduced fat feta cheese
1 tsp white wine vinegar
2 cups (2 breasts) cooked shredded chicken (can also use canned chicken breast rinsed and drained)

DIRECTIONS:

Combine first 6 ingredients and blend until smooth.
Add chicken and place in a crock pot on low for 3-4 hours.
Serve with celery, pita bread or whole grain crackers.

NUTRITION PER SERVING:

Calories: 101
Fat: 3.7 grams
Carbohydrate: 4.3 grams
Protein: 10 grams
Sodium: 405 mg

SouthwestSnackMixSouthwest Snack Mix

Yields 6 servings (1/2 cup)

INGREDIENTS:

1 Tablespoon Canola oil
2 Tablespoons lime juice
½ teaspoon chili powder
2 cups toasted high-fiber corn cereal or crispy corn and rice cereal
1 cup tiny pretzel knots
½ cup whole almonds
¼ cup dried craisins

DIRECTIONS:

In a large skillet heat oil, lime juice and chili powder over medium heat for 30 seconds. Add cereals, pretzels and almonds.
Cook for 4-6 minutes or until cereal and almonds are lightly browned, stirring frequently.
Remove from heat and stir in craisins.
Spread mixture on foil to cool.

NUTRITION PER SERVING:

Calories: 125
Fat: 7 grams
Carbohydrate: 16 grams
Protein: 3 grams
Sodium: 133 mg

AvocadoHummusAvocado Hummus

Yields 12 (2 TB/serving)

INGREDIENTS:

15 oz. can chickpeas 
1 tsp. olive oil
2 ripe avocados
1 ½ TB tahini
TB lime juice 
1 clove garlic, minced
½ teaspoon salt
½ teaspoon pepper
1/8 teaspoon cumin 
Cilantro
Red pepper flakes

DIRECTIONS:

Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. 
Season with salt and pepper to taste, add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.
Serve topped with cilantro and red pepper flakes. 
Serve with homemade pita chips or fresh vegetables.

NUTRITION PER SERVING:

Calories: 126
Fat: 9 grams
Carbohydrate: 9.1 grams
Protein: 3.5 grams
Sodium: 116 mg
Fiber: 3.9 grams

CranberryFlaxGranolaBarCranberry Flax Granola Bars

Yields 15 servings (bars)

INGREDIENTS:

½ cup of brown sugar
½ cup creamy peanut butter
½ cup pureed prunes (use baby food)
3 egg whites
¼ cup ground flax seed
2 ½ cup regular oatmeal
1 teaspoon cinnamon
½ teaspoon salt
1/3 cup dried cranberries
1/3 cup white chocolate chips

DIRECTIONS:

Blend peanut butter, pureed prunes, egg whites, and stir in flax, oatmeal, cinnamon, and salt.
Once well mixed, blend in cranberries, white chocolate chips.
Spray a 9 x 13 pan, and pat down the mixture into the pan with wet hands.
Bake 15 minutes at 350 degrees or until set.
Cut as soon as removing from the oven. Once cooled remove the bars from the pan.

NUTRITION PER SERVING:

Calories: 137
Fat: 7 grams
Carbohydrate: 18 grams
Protein: 6 grams
Sodium: 100 mg