Italian Chicken Skewers

Italian Chicken Skewers

TOTAL TIME: 0:25

PREP: 0:15

YIELD: 8 SKEWERS

INGREDIENTS

1 lb. boneless skinless chicken breasts, cut into large cubes

kosher salt

Freshly ground black pepper

2 tbsp. tomato paste

1/4 c. extra-virgin olive oil, plus more for drizzling

3 garlic cloves, minced

1 tbsp. chopped fresh Italian parsley, plus more leaves for garnish

8 skewers, soaked in water for 20 minutes

DIRECTIONS

1-Season chicken with salt and pepper. Make marinade: combine tomato paste, olive oil, garlic cloves, and chopped parsley in large bowl. Add chicken and toss to fully coat. Refrigerate 30 minutes.

2-Preheat grill to medium-high. Skewer chicken and bread. Drizzle with olive oil and season with salt and pepper.

3-Grill, turning occasionally, until chicken is cooked through and bread slightly charred, about 10 minutes. Garnish with parsley.

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Chicken Caesar Salad with Garlicky Croutons

Chicken Caesar Salad with Garlicky Croutons

TOTAL TIME: 0:25

PREP: 0:15

SERVES: 4

INGREDIENTS

2 tbsp. fresh lemon juice

2 tsp. Dijon mustard

1/4 tsp. Worcestershire sauce

2 tbsp. grated Parmesan, plus more for serving

4 tbsp. olive oil

kosher salt

Black pepper

1 medium red onion, cut into 1/4 in. thick wedges

2 thick slices country bread

4 6-oz. boneless, skinless chicken breasts

1 clove garlic

1 head romaine, sliced crosswise into 1/2 in. wide strips (about 10 c.)

DIRECTIONS

1-Heat grill or grill pan to medium-high. In a large bowl, whisk together the lemon juice, mustard, Worcestershire, Parmesan, 2 tablespoon oil and 1/4 teaspoon each salt and pepper; set aside.

2-Brush the onion with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Brush the bread with 2 teaspoon oil. Brush the chicken with the remaining teaspoon oil and season with 1/2 teaspoon each salt and pepper.

3-Grill the chicken and onion until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side. Grill the bread until toasted and slightly charred, 1 to 2 minutes per side; rub each side of the bread with the garlic.

4-Slice the chicken and cut the bread into 1-inch pieces. Toss the romaine with the dressing. Fold in the chicken, onions and grilled croutons. Sprinkle with additional Parmesan, if desired.

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Grilled Chicken with Nectarines, Cucumber, and Corn

Grilled Chicken with Nectarines, Cucumber, and Corn

TOTAL TIME: 0:20

PREP: 0:20

YIELD: 4 SERVINGS 

SERVES: 4

INGREDIENTS

3 tbsp. olive oil

1 tbsp. white wine vinegar

kosher salt

Pepper

2 ripe nectarines or peaches

½ small red onion

4 boneless, skinless chicken breasts

1 small Kirby cucumber

½ c. fresh corn kernels

½ c. roughly chopped fresh basil

DIRECTIONS

1-Heat grill to medium-high. Clean and lightly oil the grill.

2-In a medium bowl, whisk together the vinegar, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper. Add the nectarines and onion and toss to combine; set aside.

3-Rub the chicken with the remaining tablespoon oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill until cooked through or the internal temperature reaches 165 degrees F, 4 to 6 minutes per side. Transfer to a platter.

4-Using a vegetable peeler, cut the cucumber into long, thin strips. Fold the cucumber, corn, and basil into the nectarine mixture and spoon over the chicken.

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Panzanella Salad with Grilled Chicken

TOTAL TIME: 0:30

YIELD: 4 MAIN-DISH SERVINGS

SERVES: 4

INGREDIENTS

2 tbsp. red wine vinegar

1 clove garlic

¾ tsp. salt

½ tsp. coarsely ground black pepper

4 tbsp. olive oil

¼ loaf country-style bread

2 medium red peppers

1 medium red onion

1 lb. skinless, boneless chicken breast halves

2 lb. plum tomatoes

¼ c. small fresh basil leaves or 2 tablespoons chopped leaves

DIRECTIONS

1-Prepare outdoor gas or charcoal grill for covered, direct grilling on medium.

2-Meanwhile, prepare vinaigrette: In large bowl, whisk together wine vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper, and 2 tablespoons olive oil until blended; set aside.

3-In jelly-roll pan, brush bread slices, red peppers, and onion slices with remaining 2 tablespoons olive oil to lightly coat both sides; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. With tongs, place bread slices, red peppers, onion slices, and chicken on hot grill grate. Cover grill and cook bread about 3 minutes or until lightly toasted, turning over once. Cook peppers and onion about 8 minutes or until lightly browned and tender, turning over once. Cook chicken about 12 minutes or until chicken loses its pink color throughout, turning over once. As bread, vegetables, and chicken are done, transfer to cutting board. Cut bread slices, chicken, peppers, and onions into 1/2-inch pieces.

4-Into vinaigrette in bowl, stir chopped tomatoes, basil, bread, peppers, onion, and chicken; toss to combine. Scoop into bowls to serve.

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Chicken Caesar Burgers

Chicken Caesar Burgers

TOTAL TIME: 0:32

PREP: 0:20

COOK: 0:12

YIELD: 4 MAIN-DISH SERVINGS

SERVES: 4

INGREDIENTS

1 lemon

2 anchovy fillets

1 small garlic clove

⅓ c. light mayonnaise

½ c. freshly grated Parmesan cheese

1 large heart of romaine lettuce

1 tbsp. olive oil

salt and ground black pepper

1¼ lb. ground chicken or turkey

nonstick cooking spray

4 squares focaccia bread (1 inch thick)

DIRECTIONS

1- Prepare outdoor grill for direct grilling over medium heat.

2- From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In small bowl, stir together lemon peel and juice, anchovies, garlic, mayonnaise, and 1/4 cup Parmesan. Set Caesar sauce aside. Makes about 1/2 cup.

3- Cut romaine heart lengthwise into quarters. Place romaine and any loose leaves on plate; drizzle with oil and sprinkle with 1/4 teaspoon salt.

4- In medium bowl, combine chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining Parmesan just until blended. Shape into four 3/4-inch-thick burgers. Spray both sides of burgers with nonstick spray.

5- Place burgers on hot grill rack; cook 12 to 14 minutes or just until meat loses its pink color throughout, turning over once. Burgers should reach internal temperature of 170 degrees F.

6- About 5 minutes before burgers are done, add romaine to grill rack. Grill about 5 minutes or until lightly browned and softened, turning occasionally and transferring romaine to platter as they are done.

7- Serve burgers on focaccia with romaine and Caesar sauce.

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Pan Seared Tilapia with Cherry Tomatoes and Basil

Pan Seared Tilapia with Cherry Tomatoes and Basil

TOTAL TIME: 0:20

SERVES: 2

INGREDIENTS

2 tilapia fillets

kosher or sea salt

Fresh cracked black pepper

2 tbsp. unsalted butter

2 clove garlic

½ c. dry white wine

½ lb. cherry tomatoes

½ tsp. kosher or sea salt

½ c. chopped fresh basil

DIRECTIONS

1-Rinse and pat dry the tilapia fillets. Season with salt and pepper.

2- Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and then add the tilapia fillets. Cook 1 to 2 minutes on each side or until golden and cooked through. Remove the fillets from the pan and set aside.

3- In the same pan over medium heat, add the remaining tablespoon of butter and then stir in the garlic. Cook for 1 minute or until soft.

4- Pour in the wine and salt, and increase the heat to high. Cook for 1 to 2 minutes, or until the wine is reduced in half. Stir in the tomatoes and cook for 1 minute more.

5- Plate the tilapia and spoon the tomato/wine mixture over the fillets. Garnish with the basil.

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Clean Eating Baked Thai Salmon Recipe

Clean Eating Baked Thai Salmon Recipe

Servings Per Recipe: 6

Ingredients

6 x 6 oz sockeye salmon fillets, skin on or off

Pinch of salt

1/2 cup + 2 tbsp Thai sweet chili sauce, divided

2 - 3 tbsp green onions, chopped

Cooking spray (like Misto)

Directions

1- In a large baking dish, lay down salmon fillets in a row. Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).

2- Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).

3- Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side

Amount Per Serving = 1 fillet:

Calories: 421.7

Total Fat: 18.3 g

Cholesterol: 145.0 mg

Sodium: 435.0 mg

Total Carbs: 15.8 g

Sugars: 13 g

Dietary Fiber: 0.0 g

Protein: 45.0 g

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Apple-Stuffed Chicken

TOTAL TIME: 0:40

PREP: 0:20

SERVES: 4

INGREDIENTS

1 Empire, Fuji or Braeburn apple
½ c. shredded reduced-fat Cheddar
2 tbsp. seasoned dried bread crumbs
1½ tsp. chopped fresh thyme
1 tbsp. lemon juice
½ tsp. each salt and freshly ground pepper
4 skinless
¼ c. all-purpose flour
2 tsp. canola oil
¾ c. apple cider
½ c. chicken broth
2 tsp. Dijon mustard

DIRECTIONS

1- You'll need 12 wooden toothpicks coated with nonstick spray. In a small bowl, mix apple, cheese, bread crumbs, chopped thyme, lemon juice and half the salt mixture. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket (do not pierce top, bottom or far side of breast).

2- Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, pin closed. Sprinkle the remaining salt mixture over breasts. Dredge chicken in flour to lightly coat; tap off excess flour. (At this point, chicken can be refrigerated, covered, up to 6 hours.)

3- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 minutes per side. Pour 1⁄2 cup of the apple cider and the broth into skillet; add thyme sprigs. Bring mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes until chicken is cooked through and stuffing registers 165ºF on an instant-read thermometer.

4- Remove chicken to a serving plate; cover with foil to keep warm. Whisk mustard and remaining 1⁄4 cup cider into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and serve.

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Crispy Shrimp Po' Boy Burgers

YIELD: 4 SANDWICHES

SERVES: 4

INGREDIENTS

2 tsp. vegetable oil

1 c. vegetable oil

½ c. celery

½ c. green bell pepper

½ c. onion

1½ tsp. Cajun seasoning

1 clove garlic

2 scallions

1½ lb. medium shrimp

2 large eggs

1¾ c. panko (dried Japanese breadcrumbs)

½ tsp. salt

6 oz. andouille sausage

½ c. light mayonnaise

4 piece French bread

2 c. Shredded romaine lettuce

6 slice tomato

DIRECTIONS

1- Heat 2 teaspoons oil in a nonstick skillet. Add celery, green bell pepper, onion, and Cajun seasoning. Cook over medium-low heat, stirring occasionally, until softened, about 6 minutes. Stir in garlic and cook 1 minute. Remove skillet from heat; stir in scallions and let cool.

2- In a food processor, finely chop 1 cup of the shrimp. With a chef's knife, coarsely chop remaining shrimp.

3- In a bowl, beat eggs with a fork. Add shrimp, 3/4 cup of the breadcrumbs, salt, and reserved cooked vegetables. Stir well to combine. Cover and refrigerate 30 minutes.

In same nonstick skillet, cook andouille until lightly browned, 8 minutes. Drain on paper towels; let cool. In a small bowl, stir andouille and mayonnaise.

4- Heat remaining 1 cup of the oil in a skillet over medium heat until hot. Spread remaining 1 cup of the breadcrumbs on a piece of waxed paper. Shape shrimp mixture into 6 long oval patties, about 3/4-inch thick. Gently coat patties with breadcrumbs. Cook patties 5 minutes per side, or until browned and cooked through; drain on paper towels.

5- Spread andouille mayonnaise on cut sides of bread. Place lettuce, burgers, and tomatoes on bottom halves of bread. Replace tops.

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Shrimp Burgers with Mango-Avocado Salsa

Shrimp Burgers with Mango-Avocado Salsa

TOTAL TIME: 0:35

PREP: 0:25

COOK: 0:10

SERVES: 4

INGREDIENTS

MANGO-AVOCADO SALSA:

1 small ripe mango

1 small firm-ripe Hass avocado

¼ c. red bell pepper

2 tbsp. diced red onion

1½ tbsp. fresh lime juice

1½ tbsp. Chopped cilantro

¼ tsp. kosher salt

¼ tsp. Black pepper

BURGERS:

2 slice white sandwich bread

1½ lb. shrimp

2 tbsp. coarsely chopped cilantro

2 tbsp. snipped fresh chives

1 tsp. garlic paste

¼ c. finely diced radish

¼ c. finely diced celery

2 tbsp. low-fat mayonnaise

1 tsp. grated lemon zest

1 tbsp. lemon juice

¾ tsp. kosher salt

¼ tsp. Freshly ground black pepper

4 whole-wheat sesame hamburger buns

1 c. mixed salad greens

DIRECTIONS

1- Salsa: Combine all ingredients in a bowl.

2- Burgers: Pulse bread in a food processor until fine crumbs form; transfer to a bowl. Add shrimp, cilantro, chives, and garlic paste to food processor and pulse until shrimp are finely chopped and form a chunky paste (do not puree — make sure to leave some texture).

3-Add shrimp mixture to bread­crumbs along with radish, celery, mayo, lemon zest, lemon juice, salt, and pepper; stir to combine. With moistened hands, gently shape 4 burgers, about 1 inch thick. Refrigerate burgers.

4- Prepare an outdoor grill with a medium-hot fire (or heat a stovetop grill pan over medium heat). Spray burgers on both sides with cooking spray. Grill 3 to 4 minutes per side, until golden and just cooked through in centers. Toast buns on grill 1 to 2 minutes. Put salad greens on bun bottoms and top with burgers. Spoon salsa over burgers and cover with bun tops. Serve with remaining salsa.

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Creamy Two-Potato Salad

Creamy Two-Potato Salad

TOTAL TIME: 0:30

PREP: 0:15

COOK: 0:15

INGREDIENTS

2 lb. red potatoes

1 lb. sweet potatoes

¼ c. red wine vinegar

1 tbsp. spicy brown mustard

1¼ tsp. salt

½ tsp. coarsely ground black pepper

½ c. mayonnaise

¼ c. whole milk

2 medium celery stalks

1 small red onion

⅓ c. loosely packed fresh flat-leaf parsley leaves

DIRECTIONS

1- In 5- to 6-quart saucepot, place red potatoes and enough water to cover by 1 inch; heat to boiling over high heat. Reduce heat to low and simmer 2 minutes. Stir in sweet potatoes; heat to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are just fork-tender.

2- Meanwhile, in large bowl, with wire whisk, mix vinegar, mustard, salt, and pepper.

3- Drain potatoes well. While hot, add potatoes to dressing in bowl; gently stir with rubber spatula until evenly coated. Let stand until cool.

4-In small bowl, whisk mayonnaise and milk until smooth. Add mayonnaise mixture, celery, onion, and parsley to potato mixture; gently stir with rubber spatula until potatoes are well coated. Serve warm, or cover and refrigerate until ready to serve

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Rustic Pasta Toss with Tuna and Tomatoes

Rustic Pasta Toss with Tuna and Tomatoes

TOTAL TIME: 0:30

PREP: 0:15

YIELD: 6 MAIN-DISH SERVINGS

INGREDIENTS

salt

Pepper

1 lb. campanelle or fusilli pasta

2 medium zucchini

1 medium yellow squash

1 pt. cherry or grape tomatoes

¼ c. pitted kalamata olives

¼ c. fresh flat-leaf parsley leaves

3 tbsp. red wine vinegar

¼ c. extra-virgin olive oil

1 clove garlic

2 can tuna in water

DIRECTIONS

1-Heat large covered saucepot of salted water to boiling on high. Add pasta; cook minimum time that label directs.

2-Meanwhile, trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives and finely chop parsley.

3-In large bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; stir in tomatoes.

4-Drain pasta well. Add to tomato mixture along with tuna, zucchini, squash, olives, and parsley. Toss until well mixed.

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Niçoise-Style Chopped Salad

Niçoise-Style Chopped Salad

TOTAL TIME: 0:30

PREP: 0:10

COOK: 0:20

SERVES: 4

INGREDIENTS

8 oz. green beans, trimmed and halved

4 large eggs

8 oz. oil-packed canned tuna, drained

1/4 c. olive oil

2 tbsp. Dijon mustard

2 tbsp. red wine vinegar

kosher salt

Black pepper

2 romaine hearts, sliced

8 oz. oil-packed canned tuna

2 c. cherry tomatoes, halved

DIRECTIONS

1- Bring a medium saucepan of salted water to boil over medium-high heat. Cook green beans until crisp-tender, 1 minute. Remove with a slotted spoon and run under cold water, then transfer beans to a paper-towel lined plate to dry. Return water to a boil and gently lower in eggs with a slotted spoon. Cook eggs 9 minutes, then drain and run under cold water. Peel eggs and quarter lengthwise.

2- Whisk oil, mustard, vinegar, and a pinch each of salt and pepper in a large bowl. Add romaine and toss to combine. Divide between serving bowls and top with tuna, tomatoes, olives, green beans, and eggs, dividing evenly.

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Herb Baked Chicken & Vegetables

Herb Baked Chicken & Vegetables 

Prep Time 20min.

Total Time 45min.

Servings 4 servings, 1/4 recipe (330 g) each

INGREDIENTS

2 zucchini, cut into 1-inch-thick slices

1 large red onion, cut into 8 wedges

2 tsp. oil

1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing

2 Tbsp. pesto

4 small boneless skinless chicken breasts (1 lb./450 g)

1 cup cherry tomatoes 

DIRECTIONS

Heat oven to 425ºF.

Spread zucchini and onions onto rimmed baking sheet; drizzle with oil. Bake 15 min.

Meanwhile, mix dressing and pesto in small bowl until blended. Add chicken, 1 breast at a time; turn to evenly coat both sides of breast.

Remove baking sheet from oven. Turn vegetables; add chicken to baking sheet.

Bake 20 min. or chicken is done (170ºF), adding tomatoes for the last 5 min.

Serving Size 4 servings, 1/4 recipe (330 g) each

AMOUNT PER SERVING

Calories 260

% Daily Value

Total fat 11g

Saturated fat 2g

Cholesterol 70mg

Sodium 310mg

Carbohydrate 12g

Dietary fibre 2g

Sugars 6g

(SOURCE)

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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.

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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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