“Why not making your own delightful chips at home? It’s a great idea, right?”

INGREDIENTS

Nonfat cooking spray
1/2 tsp.  grated lime peel
2 tbsp.   fresh-squeezed lime juice
2 tsp.  vegetable oil
2 tsp.  honey
4 flour tortillas (8" diameter)
Chile powder, to taste

DIRECTIONS

• Heat oven to 350º. Spray a large cookie sheet with nonfat cooking spray.
• Combine lime peel, lime juice, chili pepper, oil, honey and stir thoroughly in a medium sized bowl.
• Brush tortillas with the lime mixture by using a pastry brush.
• Cut tortillas into 12 wedges by using a sharp knife or pizza cutter.
• Place wedges on a single layer on cookie sheet and sprinkle with chili powder to desired amount.
• Bake for 8-10 minutes or until golden brown.
• Store in an airtight container at room temperature.

“It’s a healthy mixture usually serve with an appetizer, so fantastic and yummy!”

INGREDIENTS

1 pound extra ground turkey breast
2 egg whites
1 small onion, chopped fine
1/2 cup bread crumbs
1/4 non-fat milk
1/4 tsp. black pepper
1/2 tsp. dried oregano
Pinch cayenne pepper
3/4 cup maple or honey bottled barbeque sauce

DIRECTIONS

• Preheat oven to 400. Spray a 13 x 9 pan with cooking spray.
• Mix turkey, egg whites, milk, onion, bread crumbs, pepper, cayenne and oregano.
• Shape mixture into 1" balls.
• Arrange meatballs in pan, making sure sides do not touch.
• Bake uncovered for 15-20 minutes or until turkey is no longer pink inside.
• Heat barbeque sauce, stirring occasionally, until hot.
• Place meatballs on a serving dish.
• Pour the bbq sauce over meatballs or serve on the side.

 “It’s a perfect dish to start your meal.”

INGREDIENTS

1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1 medium tomato, seeds removed and diced
1/2 cup grated romano cheese or parmesan cheese
1/4 cup finely chopped red onion
2 garlic cloves, crushed
5 tbsp. low fat mayonnaise (we used Hellman’s)
1 French baguette, cut into 1/3 inch thick slices

DIRECTIONS

• Preheat the broiler. Place the bread slices on a baking sheet and toast lightly under the broiler.
• Mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise in a medium bowl.
• Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface (if not covered by the mixture, the edges of the bread will tend to burn.
• Arrange slices in a single layer on the baking sheet.
• Broil in the preheated oven for 2 minutes, or until toppings are bubbly and lightly browned.

“It’s an Italian flavor within a tiny cup.”

INGREDIENTS

18 wonton wrappers*
1/2 cup red pepper, finely chopped
1/2 cup green onion, finely chopped
2 teaspoons olive oil
2 cups cooked chicken breast, finely chopped
1/3 cup low fat Hellmans mayonnaise
2 tbsp.  parmesan cheese
1/2 tsp. garlic powder
1/2 tsp.  onion powder
1/2 tsp.  oregano
1/2 tsp. basil
   Salt and pepper

DIRECTIONS

• Preheat oven to 400°F Spray muffin pan cavities with vegetable pan spray. Press wonton wrappers into cavities.
• Cook red pepper and green onion in oil until soft for about 5 minutes in small skillet.
• combine chicken, mayonnaise, cheese and seasonings.
• Stir in cooked vegetables. Spoon 3 tablespoons filling into wonton "cup."
• Bake for 7-8 minutes. Serve hot or at room temperature.
• Option: Phyllo sheets cut down to size may also be used.

“This recipe is made especially for the kids.”

INGREDIENTS

1 pound boneless chicken breast, cut up into bite-sized pieces
2 tbsp. olive oil
4 cloves minced garlic
1 cup seasoned bread crumbs
2 tbsp. grated parmesan cheese
1/4 tsp. ground black pepper
   Dash of cayenne pepper (optional or more if you like a kick)

DIRECTIONS

• Marinate chicken, garlic, oil and black pepper for 30 minutes.
• Combine bread crumbs, parmesan cheese and peppers.
• Coat chicken pieces with crumb mixture.
• Place on jelly roll pan sprayed with non-stick spray.
• Bake in 475º oven for 15 minutes or until chicken is thoroughly cooked.
• Serve with BBQ sauce or your favorite dipping sauce.

“This is good way to start your meal!”

INGREDIENTS

1/4 cup honey
1 tbsp. minced canned chipotle Chile in adobo
2 garlic cloves, minced
1/2 tsp. kosher salt
1 pound large shrimp, shelled and deveined
2 tablespoons minced fresh cilantro

DIRECTIONS

• Combine the honey, chili pepper, garlic and salt in a large bowl.
• Add the shrimp and toss to coat.
• Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour.
• Remove from the marinade and discard any remaining marinade.
• Thread the shrimp through the tail and head (2 or 3 per skewer) onto small metal skewers or soaked wooden skewers. Strong rosemary stems are good to use as skewers.
• Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time.
• Arrange skewers on a serving dish and sprinkle with the cilantro.

“It’s a simple recipe made by Ms. Lapine.”

INGREDIENTS

1 tsp. cinnamon
1/4 tsp.  ground ginger
   Pinch to 1/8 teaspoon cayenne
1/2 tsp.  salt
1 tbsp. sugar
1 (15 ounce) can chickpeas, drained and rinsed.

DIRECTIONS

• Preheat oven to 350 degrees.
• Combine the cinnamon, ginger, cayenne, salt, and sugar in a large bowl.
• Add the chickpeas, and toss until well coated.
• Spread the chickpeas on an un-greased cookie sheet and bake for 55 to 60 minutes, shaking the sheet and mixing occasionally until the chickpeas are crisp and "rattle" on the pan.

“This recipe won’t dry out on the grills.”

INGREDIENTS

1 1/2 lb skinless boneless chicken thighs, trimmed and cut into 1/2-inch-wide strips
3/4 cup finely chopped shallots (about 3)
3 garlic cloves, finely chopped
1 tbsp. packed dark brown sugar
1/4 tsp.  black pepper
2 tbsp.  peanut or vegetable oil
2 tbsp.  Asian fish sauce
1 tbsp. Chinese rice wine or sake
1/4 tsp. salt
         About 30 (6-inch) wooden skewers, soaked in water 1 hour

DIRECTIONS

• Combine chicken with shallots, garlic, palm sugar, pepper, oil, fish sauce, rice wine, and salt in a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal.
• Marinate chicken, chilled, for 12 hours but no longer than 24 hours.
• Thread each chicken strip lengthwise onto a skewer, keeping strip as straight as possible. Discard any remaining marinade.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Grill skewers, turning over once, until chicken is cooked through, about 4 minutes total.
• Serve with your favorite dipping sauce.
• Note:
  • If you aren’t able to grill outdoors, satés can be cooked in a hot lightly oiled large (2 burner) well-seasoned ridged grill pan over moderately high heat.
  • Chicken can be threaded onto skewers 1 day ahead and chilled, covered

“This recipe will surely please your guest.”

INGREDIENTS

40 medium button mushroom caps (about 24 ounces)
1/3 cup Neufchatel cheese
1/4 cup skim milk
1 clove garlic, minced
1 pinch nutmeg
1 pinch black pepper
2 tsp. flour
1 tbsp. low-fat mayonnaise
1 tbsp. lemon juice
3 tbsp. parmesan cheese
1 green onion, chopped fine
1 6 ounce can crabmeat, drained
1 7 ounce can baby shrimp, drained
1/2 cup reduced fat cheddar cheese, finely grated
   Seasoned bread crumbs, for sprinkling (optional)

DIRECTIONS

• Pre-heat oven to 400 degrees F.
• Wipe mushroom caps with a damp cloth to remove any dirt and remove stems. (Discard stems or save for another use.) Set aside caps.
• In a saucepan on low heat combine and stir with a wire whisk: flour, Neufchatel cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
• Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
• Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
• Cover and allow cooling completely before stuffing the mushrooms.
• Stuff each mushroom cap with filling.
• Place in a 9 x 13 inch greased baking dish and sprinkle with cheddar cheese and seasoned bread crumbs if desired.
• Bake this for 15 to 20 minutes.

“It’s a simple recipe with an elegant touch.”

INGREDIENTS

6 roma tomatoes, diced and seeded
2 cloves garlic, chopped
2 cloves garlic, peeled
2 tbsp. olive oil
2 1/4 tsp. good quality balsamic vinegar
2 tbsp. chopped fresh basil
1/2 tsp. kosher salt
1/4 tsp. fresh coursely ground black pepper
8 slices Italian bread, cut about 1 inch thick
2 tbsp. freshly grated parmigiano-reggiano cheese

DIRECTIONS

• Whisk the chopped garlic together with vinegar, salt, pepper, and basil; slowly drizzle oil once combined.
• Add tomatoes and let sit for 20 minutes at room temp.
• Toast the bread either in a wide slot toaster or under the broiler while tomatoes sit.
• When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
• Place the bread on a baking sheet and top with tomato mixture.
• Sprinkle on a little cheese and broil just until the cheese begins to melt.
• Serve immediately.