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Category: Appetizers

Pumpkin Sage Hummus

Posted on by Lori Harder

hummus

INGREDIENTS

  • 2 (15oz each) cans chick peas – set aside 2/3 cup chick pea juice from cans
  • 1/2 c. chick pea juice from cans
  • 1 c. pumpkin (about half of a 15z can)
  • 1 T. minced garlic
  • 1/8 tsp Tabasco sauce
  • 1 & 1/2 tsp ground sage
  • 1 T. salt
  • 1/4 c. Tahini – can be found in most grocery stores
  • 5-7 T. FRESH lemon juice – 2 lemons will be perfect, I like to use 7 Tablespoons so it is really zesty! You may want to start with 5 and add as you go depending on how much zing you like.
  • 1/2 tsp paprika – more if you like a bite to it – I used 1 tsp and generously sprinkled the top as well.

INSTRUCTIONS

  • In a blender or food processor, add all ingredients and mix until smooth.
  • Add remaining chic pea juice if it is too thick and not blending for you.
  • *OPTIONAL* Feel free to add more lemon juice and less sage if you like a more traditional flavor.
  • Spread hummus onto plate
  • Sprinkle an extra pinch of paprika on top for color.
  • Serve with your favorite veggies or pita.

Cheesy Bacon Endive Boats

Posted on by Lori Harder

Cheesey Bacon Endive

INGREDIENTS

  • 1 c. chopped purple onion – can use regular onion
  • 5-6 slices turkey bacon – natural, nitrate free
  • 1 can peas
  • 1 c. low fat or fat free ricotta cheese
  • 1/2 c. halved cherry tomatoes
  • 1/2 teaspoon salt
  • 3 heads of Belgian endive (yellow) or red Belgian endive (red)

INSTRUCTIONS

  • Spray a frying pan lightly with olive oil.
  • Add turkey bacon and red onion and cook on low for 10-12 minutes until onions are soft and bacon is lightly browned.
  • Set cooked bacon and onion aside.
  • Take the can of peas and blend in a food processor or magic bullet until smooth
  • Add a tablespoon or two of water if needed to make smooth. In a bowl, combine blended peas, turkey, bacon, ricotta and salt.
  • Mix until smooth.
  • Take your endive and cut off the end and rinse leaves.
  • Take a teaspoon and fill each endive cup with a heaping scoop of the mix.
  • Chop the cherry tomatoes and place a few on top of each endive bite for a light garnish.
  • Arrange on a serving plate and enjoy!

Baked Crab Rangoon

Posted on by Lori Harder

Crab Rangoon

INGREDIENTS

  • 2 oz light cream cheese
  • 4 T. 0% Fage Greek Yogurt
  • 1 whole chopped green onion chopped small
  • 1 T. light soy sauce
  • 3/4 crab meat – OR – substitute for 3/4 cup diced carrots or veggies of choice sauteed in medium heat pan for 5 minutes
  • 14-16 Natural Won Ton Wraps

INSTRUCTIONS

  • Preheat oven to 375 degrees.
  • In a bowl, combine light cream cheese, light soy sauce, greek yogurt and mix well until blended smooth.
  • Add crab meat
  • Chop entire green onion very small and add to mixture.
  • Mix all ingredients together.
  • Spray a baking sheet and place your 14-16 Won To Wraps on the sheet.
  • Take a spoon and put a heaping teaspoon size of the mixture on each wrap.
  • Take an egg white wash or spray oil and lightly spray exposed edges of wonton wrap so you can seal the ends like in the picture.
  • Squeeze edges together until sealed.
  • Some of these will come unsealed slightly while baking and that is okay.
  • Bake in the oven for 12-15 minutes or until edges are golden brown and wontons are mostly crisp.

NOTES

Dip in your favorite sweet and sour sauce or make your own healthy version!