In celebration of all the upcoming birthdays, I put together a few healthy appetizer recipes that are easy to make for any type of get together. If you are serving appetizers only, you should try to make about 10 pieces per person. Adding fresh fruit and veggie platters with fat-free dips is another easy way to add to your menu!
Deviled Eggs with Smoke Salmon – 8 servings
- 8 large eggs
- ¼ C of fat-free sour cream
- 2 Tbsp reduced fat mayo
- 1 Tbsp Dijon mustard
- 1 tsp each tarragon, dill, chives, salt & pepper
- 2 ounces cold-smoked salmon, chopped
- 16 small dill sprigs (optional)
- Boil eggs in a large saucepan for 5 minutes, and remove from heat and let stand 15 minutes. Drain and rinse with cold running water until cool. Peel eggs and cut in half lengthwise.
- Place yolks in a mixing bowl and mash with fork. Add all ingredients except dill sprigs (if using) and stir well.
- Spoon mixture into egg white halves (about 1 Tbsp.) and garnish with dill sprigs if using.
Green Olive and Artichoke Tapenade
- 3 Tbsp capers, drained
- 1 Tbsp each chopped parsley and fresh lemon juice
- 1 tsp Dijon mustard
- ½ tsp salt & pepper
- 10 large pitted green olives
- 2 garlic cloves, minced
- 14 oz can (large) artichoke hearts, drained
- Combine all ingredients into a food processor and pulse to desired smoothness. Serve with low fat stoneground wheat crackers.
Mini Stuffed Potatoes – 8 servings
- 8 small red potatoes
- ¼ C of bottled roasted red peppers, drained and chopped
- ½ C of goat cheese, crumbled
- Salt, pepper and oregano to taste
- Scrub potatoes and place in saucepan covered with cold water. Add 1 tsp salt and boil over medium high heat until potatoes are tender (15-20 minutes). Drain and cool.
- Cut each potato in half crosswise and trim a small slice from the bottom of each half so they will stand upright. Remove the center of each potato leaving a 1/4 inch border.
- Put the potato flesh in a bowl and mash with the goat cheese, salt, pepper and oregano. Stir in roasted pepper and refill each potato with the mixture. Place under broiler for 2 minutes and serve.
Vegetable Satays – 12 skewers
- 24 each broccoli and cauliflower florets
- 1 Tbsp each reduced sodium soy sauce, rice vinegar, sesame oil, minced ginger, peanut butter
- 1 tsp each curry powder and garlic
- Salt & pepper to taste
- 12 wooden skewers
- Add broccoli and cauliflower to a saucepan and boil over high heat until tender crisp (about 3 minutes). Drain and rinse under cool water.
- Mix all remaining ingredients until smooth. Add florets and gently mix to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.
- Thread 2 broccoli and 2 cauliflower florets onto each skewer. Drizzle with the marinade left in the bowl and serve.