GUAJILLO SHRIMP AND AVOCADO TOSTONES

GUAJILLO SHRIMP AND AVOCADO TOSTONES

Yield:20 appetizers  servings of 1 appetizer

INGREDIENTS

8   dried guajillo peppers, stemmed

4 cups water

2 tbsp honey

1   garlic clove, peeled

3/4 tsp salt, divided

2 medium green plantains, peeled

1/4 cup vegetable oil, divided

20   uncooked large shrimp (21-25 per lb), peeled and deveined

1   avocado, peeled and seeded

2 tbsp finely chopped fresh cilantro

1 tbsp lime juice

 Additional chopped fresh cilantro (optional)

DIRECTIONS

Place peppers and water into Large Micro-Cooker®; microwave, covered, on HIGH 6-8 minutes or until soft. Reserve 1 cup of the liquid; drain remaining. Place peppers, 1/2 cup of the reserved liquid, honey, garlic and 1/2 tsp of the salt into blender. Blend until a smooth paste forms, adding additional reserved liquid as needed. Press paste through (5-in.) Strainer; set aside.

Cut plantains on a bias into twenty 1/4-inch-thick slices. Heat half of the oil in (10-in.) Skillet over medium heat 1-3 minutes or until shimmering. Cook plantains in two batches 3-4 minutes or until light brown, turning once. Flatten plantains with flat side of Meat Tenderizer. Add remaining oil to Skillet; cook plantains again in two batches 3-4 minutes or until crisp, turning once. Transfer tostones to serving platter. Add shrimp to Skillet; cook 3-4 minutes or until cooked through, turning once. Remove Skillet from heat and stir in pepper paste.

Combine avocado, cilantro, juice and remaining salt in Small Batter Bowl; mash using Mix ‘N Masher. Top tostones with avocado mixture and shrimp; garnish with additional cilantro, if desired.

Nutrients per serving:

Calories 90, Total Fat 4.5 g, Saturated Fat 0 g, Cholesterol 10 mg, Carbohydrate 10 g, Protein 4 g, Sodium 170 mg, Fiber 1 g

(SOURCE)

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Italian Sausage Stuffed Mushrooms Appetizer

Italian Sausage Stuffed Mushrooms Appetizer

PREP TIME: 10 minutes

COOK TIME: 25 minutes

SERVINGS: 10

INGREDIENTS

1 8-inch French bread loaf

4 tablespoons olive oil

1/2 pound of loose Italian sausage

1 tablespoon fresh chopped rosemary

1/2 cup of grated Parmesan cheese + 1/4 cup

1/2 cup of breadcrumbs

2 eggs

Kosher salt and fresh cracked pepper to taste

30 domestic mushrooms, stems removed


13x9 Reynolds® Bakeware Pan

DIRECTIONS

 1:Preheat oven to 450 degrees F.
 2:Place bread in a large bowl and fill it up with water, making sure to completely submerge the bread.
3:Next, in a large sauté pan with 1 tablespoon of olive oil on medium-high heat cook the Italian sausage until it completely cooked through. Using a spoon, break up the sausage while it is cooking so that any large chunks are broken up. Once the sausage is cooked, place in the refrigerator to cool.
 4:Remove the bread from the water and squeeze the bread until all of the liquid is out. Place the bread in a large bowl along with the cooled Italian sausage, rosemary, Parmesan cheese, bread crumbs, eggs, salt and pepper and mix until completely combined and set aside.
 5:Rub the mushroom caps down with the 3 tablespoons of olive oil and season them on all sides with salt and pepper and place them cap side down in a 13x9 Reynolds® Bakeware pan. Take a small amount of stuffing and stuff each mushroom until the stuffing is all gone. Once they are all stuffed, top off with the remaining 1/4 cup of Parmesan cheese and bake in the oven for 25 minutes. Take bakeware out of the oven and allow to cool for 5 minutes. Serve hot.

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SUN-DRIED TOMATO & GOAT CHEESE PUFFS

Yield:

24  servings of 1 appetizer

INGREDIENTS

2/3 cup (150 mL) water

3 tbsp (45 mL) butter

1 tsp (5 mL) finely chopped fresh thyme leaves

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) coarsely ground black pepper

2/3 cup (150 mL) all-purpose flour

2 eggs, lightly beaten

4 oz (125 g) goat cheese

4 oz (125 g) cream cheese, softened

1 tbsp (15 mL) milk

1/2 cup (125 mL) sun-dried tomatoes in oil, drained, patted dry and chopped

1 tbsp (15 mL) Sun-Dried Tomato Herb Oil Dipping Seasoning

DIRECTIONS

Preheat oven to 375°F (190°C). Heat water, butter, thyme, salt and black pepper in (1.5-qt./1.4-L) Saucepan over high heat. Once mixture comes to a boil, add flour. Stir vigorously about 1 minute or until mixture leaves sides of Saucepan and forms into a ball. Place dough into Classic Batter Bowl. Add eggs; whisk until smooth. Spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Using level Small Scoop, scoop dough into wells. Bake 22-25 minutes or until deep golden brown. Remove from oven and make a small cut in each puff; cool completely on Stackable Cooling Rack.

Combine goat cheese, cream cheese and milk in Small Batter Bowl. Add tomatoes and oil dipping seasoning; mix well. Attach bismark tip to Easy Accent® Decorator; fill with filling and pipe into center of each puff.

Nutrients per serving:

Calories 70, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 4 g, Protein 2 g, Sodium 110 mg, Fiber 0 g

( SOURCE )

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Greek Salad Snack Skewers

 

Prep Time 10min.

Total Time 10min.

Servings 4 servings, 2 skewers (70 g) and 1 Tbsp. (15 mL) dressing each

INGREDIENTS

1 English cucumber piece (1-1/2 inch)

8 green pepper squares (1 inch/approx.1/3 cup) 

8 red onion chunks (1 inch/approx.1/4 cup)

8 pitted black olives

8 grape tomatoes 

65 g Cracker Barrel Part-Skim Mozzarella Cheese, cut into 8 cubes

1/4 cup Kraft Calorie-Wise Greek with Feta & Oregano Dressing & Marinade

DIRECTIONS

Cut cucumber piece crosswise in half, then cut each half into 4 wedges.

Thread cucumbers and all remaining ingredients except dressing onto 8 small skewers.

Serve with dressing for dipping.

Serving Size 4 servings, 2 skewers (70 g) and 1 Tbsp. (15 mL) dressing each

AMOUNT PER SERVING

Calories 100

% Daily Value

Total fat 8g

Saturated fat 3g

Cholesterol 10mg

Sodium 340mg

Carbohydrate 3g

Dietary fibre 1g

Sugars 1g

( SOURCE )

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Bacon Wrapped Sweet Potato Bites

Bacon Wrapped Sweet Potato Bites

PREP TIME: 20 minutes

COOK TIME: 40 minutes

SERVINGS: 4-6

INGREDIENTS

12 ounces bacon strips, cut in 1/3 crosswise (about 36 strips)

1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 36 cubes)

1 tablespoon olive oil

1 tablespoon melted butter

1/4 teaspoon ground cinnamon

1 pinch black pepper

Sea salt

Reynolds Wrap® Aluminum Foil

DIRECTIONS

 1:Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.

2:Wrap each sweet potato cube with a bacon slice, holding in place with a toothpick. Place on the prepared baking sheet, toothpicks facing up.

 3:Combine the olive oil, melted butter, cinnamon and pepper, stirring until well mixed. Drizzle the mixture over the sweet potato bites. Sprinkle with sea salt. Loosely tent the toothpicks with damp paper towels and wrap the baking sheet with Reynolds Wrap® Aluminum Foil, being careful not to pierce the foil. Bake until the potatoes are just tender, about 20 minutes.

 4:Remove the foil and paper towels and return to the oven; bake until the bacon is crispy and the fat starts to render, 15–20 more minutes. Blot the excess fat with the paper towels and then serve.

(SOURCE )

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MINI CRAB CAKES ON ENDIVE LEAVES

MINI CRAB CAKES ON ENDIVE LEAVES

Yield:

24  servings of 1 appetizer

INGREDIENTS

1   lemon

1 can (8 oz/250 g) lump crabmeat, drained and patted dry

6 tbsp (90 mL) finely chopped fresh fennel, divided

1/4 cup (50 mL) finely chopped fresh parsley, divided

3 tbsp (45 mL) finely chopped shallot, divided

1 tbsp (15 mL) Dijon mustard, divided

1/2 cup (125 mL) sour cream, divided

1 tbsp (15 mL) all-purpose flour

1/2 tsp (2 mL) salt

2 tbsp (30 mL) capers, chopped

3-4 heads Belgian endive (24 leaves)

DIRECTIONS

Zest lemon using Microplane® Adjustable Fine Grater to measure 1⁄2 tsp (2 mL) zest. Juice lemon to measure 2 tsp (10 mL) juice. Combine zest, juice, crabmeat, 2 tbsp (30 mL) of the fennel, 2 tbsp (30 mL) of the parsley, 1 tbsp (15 mL) of the shallot, 1 tsp (5 mL) of the mustard, half of the sour cream, flour and salt in Classic Batter Bowl; mix gently.

Using Small Scoop, drop 24 scoops of crabmeat mixture onto parchment paper; form into 1-in. (2.5-cm) disks. Spray (12-in./30-cm) Skillet with vegetable oil. Place crab cakes into Skillet; cook over medium heat 4-6 minutes or until golden brown and crisp, turning once. Remove crab cakes from Skillet; drain on paper towels.

Combine remaining fennel, parsley, shallot, mustard, sour cream and capers in Small Batter Bowl. Trim stem ends of endive to measure about 3 1⁄2-4 in. (9-10 cm) long. Spread sauce evenly over endive leaves; top with crab cakes.

Nutrients per serving:

Calories 20, Total Fat 1 g, Saturated Fat .5 g, Cholesterol 10 mg, Carbohydrate 2 g, Protein 2 g, Sodium 160 mg, Fiber 0 g

(SOURCE)

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Fresh Vegetable Rolls

Fresh Vegetable Rolls 

Prep Time 30min.

Total Time 35min.

Servings 12 servings, 1 vegetable roll (75 g) each

Ingredients 

100 g rice vermicelli, uncooked

1/4 cup Kraft Mandarin Orange with Sesame Dressing

2 tsp. reduced-sodium soy sauce

12 rice paper sheets (8-inch round)

1 carrot, cut into 30 matchstick sticks, then cut crosswise in half

1 English cucumber, cut crosswise in half, then each half cut into 30 matchlike sticks 

2 green onions (green tops only), cut into 36 thin strips

1 red pepper, cut into 24 strips, then cut crosswise in half

1/2 avocado, cut into 12 thin slices 

24 fresh cilantro leaves (about 1/2 cup)

Directions :

Place vermicelli in large bowl; add enough boiling water to cover vermicelli. Let stand 3 to 5 min. or until vermicelli is softened; drain. Set aside. Mix dressing and soy sauce.

Soak 1 rice paper wrapper in shallow bowl of hot water 10 sec. or just until softened; place on clean tea towel. Spoon 2 Tbsp. vermicelli down centre of wrapper; top with 5 carrot sticks, 5 cucumber sticks, 3 onion strips, 4 pepper strips, 1 avocado slice, 2 cilantro leaves and 1 tsp. dressing mixture. Fold bottom third of wrapper over filling, then roll up from 1 short side. Moisten edge of wrapper; press to vegetable roll to seal. Repeat with remaining wrappers.

Cut each vegetable roll diagonally in half to serve.

AMOUNT PER SERVING

Calories 100

% Daily Value

Total fat 2g

Saturated fat 0.3g

Cholesterol 0mg

Sodium 95mg

Carbohydrate 18g

Dietary fibre 1g

Sugars 3g

Protein 2g

   

Vitamin A 10 %DV

Vitamin C 25 %DV

Calcium 2 %DV

Iron 2 %DV

( SOURCE )

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Chicken Nachos Appetizer

Chicken Nachos

PREP TIME: 20 minutes

COOK TIME: 4-6 hours

SERVINGS: 6

INGREDIENTS

4 boneless, skinless chicken breasts

1 can of enchilada sauce

1 bag of tortilla chips

1 14-ounce can of black beans (drained and rinsed)

Shredded Mexican blend cheese

Sliced olives

Salsa

Avocados

Banana Peppers

1 Reynolds® Slow Cooker Liner

Reynolds Wrap® Non Stick Aluminum Foil

DIRECTIONS

 1:Line a 5 to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

 2:Place chicken in slow cooker. Top with 1 can of enchilada sauce.

 3:Cover the slow cooker and cook on low for 4–6 hours.

 4: Carefully remove lid to allow steam to escape. Remove the chicken and place on a cutting board. Use two forks to shred, or use your stand mixer to help speed up the process. Place the chicken in the mixer and turn the mixer to low for about 30 seconds. Cool slow cooker completely; remove liner and toss.

 5: Line a cookie sheet with the Reynolds Wrap® Non-Stick Foil, facing the dull side up. Line the foil with tortilla chips and top with the chicken, black beans and shredded cheese. Bake for about 10 minutes, until the cheese is all melted. Remove nachos from oven and top with sliced olives, salsa, avocados, banana peppers and any other fixings of your choosing!

( source )

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CRISPY ZUCCHINI FRIES

CRISPY ZUCCHINI FRIES

Yield:

10  servings of about 3 fries and 1 tbsp (15 mL) dip

INGREDIENTS

1 medium zucchini

1 1/2 cups (375 mL) large fat-free seasoned restaurant-style croutons (see Cook’s Tip)

1 oz (30 g) Parmesan cheese, divided

1 egg white

1/2 cup (125 mL) nonfat plain yogurt

1/2 cup (125 mL) loosely packed fresh basil leaves

3 tbsp (45 mL) light mayonnaise

2 garlic cloves, peeled

1/2 tsp (2 mL) coarsely ground black pepper

DIRECTIONS

Preheat oven to 450ºF (230ºC). Line Cookie Sheet with Parchment Paper. Trim and discard ends of zucchini; cut in half crosswise using Chef’s Knife. Cut each zucchini half using French Fry Cutter (discard any thinner pieces). Place croutons in Manual Food Processor; cover and pump handle until finely chopped. Grate Parmesan cheese with Microplane Adjustable Fine Grater. Place chopped croutons and half of the Parmesan cheese in Coating Tray; mix well.

Whisk egg white in Classic Batter Bowl until frothy. Add zucchini; mix gently until well coated. Dredge zucchini in crouton mixture, pressing firmly to coat. Arrange zucchini in a single layer on Cookie Sheet. Bake 14–16 minutes or until crisp.

Meanwhile, for dip, combine remaining Parmesan cheese, yogurt, basil, mayonnaise, garlic and black pepper in clean processor bowl; cover and pump handle until well blended, scraping down sides as necessary. Remove Cookie Sheet from oven to Stackable Cooling Rack. Serve zucchini fries with dip.

Nutrients per serving:

Calories 70, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 7 g, Fiber 0 g, Protein 4 g

( source )

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Polenta Squares with Gorgonzola and Pine Nuts

Polenta Squares with Gorgonzola and Pine Nuts

Yield: 10 servings (serving size: 3 topped polenta squares)

Ingredients

4 cups water

1 cup quick-cooking polenta

1 teaspoon kosher salt

1 tablespoon butter

Cooking spray

1/4 cup boiling water

3 tablespoons currants

1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese

3 tablespoons pine nuts, toasted

1 teaspoon grated orange rind

2/3 cup balsamic vinegar

2 tablespoons chopped fresh flat-leaf parsley

Directions :

1. Bring 4 cups water to a boil in a medium saucepan. Gradually add polenta and salt, stirring constantly with a whisk. Reduce heat to low, and cook for 4 minutes or until thick, stirring frequently. Stir in butter. Spoon polenta into a 9-inch square baking pan coated with cooking spray, spreading evenly. Press plastic wrap directly onto surface of polenta; chill for 1 hour or until polenta is very firm. Cut into 30 squares.

2. Combine 1/4 cup boiling water and currants in a small bowl. Let stand for 10 minutes or until currants are plump; drain. Combine currants, cheese, pine nuts, and orange rind in a small bowl.

3. Heat vinegar in a small saucepan, and cook over medium-low heat until reduced to 2 tablespoons (about 10 minutes). Cool slightly.

4. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add half of polenta squares to pan, and cook for 6 minutes on each side or until golden. Remove polenta squares from pan, and keep warm. Repeat procedure with the remaining polenta. Top each square with rounded 1/2 teaspoon of cheese mixture, and drizzle with about 1/4 teaspoon balsamic vinegar. Garnish with parsley.

Calories 130

Fat 4.2 g

Satfat 1.7 g

Monofat 1.1 g

Polyfat 1 g

Protein 3.1 g

Carbohydrate 19.8 g

Fiber 1.9 g

Cholesterol 6 mg

Iron 0.7 mg

Sodium 268 mg

Calcium 33 mg

( source  )

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Cream Cheese-Bacon Crescents

Cream Cheese-Bacon Crescents

Prep Time 15min.

Total Time 30min.

Servings 16 servings, 2 crescents (45 g) each

Ingredients

1 cup Philadelphia Herb & Garlic Cream Cheese Product

2 Tbsp. Oscar Mayer Real Bacon Bits

2 cans (235 g each) refrigerated crescent dinner rolls

Directions

Heat oven to 375°F.

Mix cream cheese product and bacon bits until blended.

Separate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with generous 1 tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.

Bake 12 to 15 min. or until golden brown. Serve warm.

AMOUNT PER SERVING

Calories 170

% Daily Value

Total fat 11g

Saturated fat 4.5g

Cholesterol 15mg

Sodium 330mg

Carbohydrate 13g

Dietary fibre 0g

Sugars 4g

Protein 3g

   

Vitamin A 4 %DV

Vitamin C 0 %DV

Calcium 2 %DV

Iron 4 %DV

(SOURCE)

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Festive Favourite Layered Dip

Festive Favourite Layered Dip

Prep Time 10min.

Total Time 10min.

Servings 6 cups dip or 48 servings, 2 Tbsp. (30 mL) dip and 7 crackers (25 g) each

Ingredients

1 cup Philadelphia Cream Cheese Product

1/2 cup sour cream

1/4 cup Miracle Whip Original Spread

1 cup salsa

2 cups Cracker Barrel Shredded Mozzarella Cheese

2 tomatoes, chopped

1 green pepper, finely chopped 

2 green onions, chopped

Ritz Crackers

Directions

Mix first 3 ingredients until well blended; spread onto plate.

Top with layers of all remaining ingredients except crackers.

Serve with crackers.

AMOUNT PER SERVING

Calories 160

% Daily Value

Total fat 9g

Saturated fat 4g

Cholesterol 10mg

Sodium 310mg

Carbohydrate 15g

Dietary fibre 1g

Sugars 3g

Protein 3g

   

Vitamin A 4 %DV

Vitamin C 6 %DV

Calcium 6 %DV

Iron 2 %DV

(source )

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Cucumber Roulades

Cucumber Roulades

 

Prep Time 10min.

Total Time 10min.

Servings 6 servings, 2 pieces (32 g) each

Ingredients

1 English cucumber, peeled 

1/4 cup Philadelphia Chive & Onion Light Cream Cheese Product

30 g smoked salmon, thinly sliced, cut into 12 pieces

12 sprigs fresh dill

Directions

Cut cucumber into 12 thick slices.

Use melon baller to scoop out centre of each.

Fill with cream cheese product; top with salmon and dill.

Serving Size 6 servings, 2 pieces (32 g) each

AMOUNT PER SERVING

Calories 30

% Daily Value

Total fat 1.5g

Saturated fat 1g

Cholesterol 5mg

Sodium 100mg

Carbohydrate 2g

Dietary fibre 0g

Sugars 1g

( source )

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