“It’s an original Italian taste.”

INGREDIENTS

8 Roma tomatoes, chopped into cubes
1/3 cup red onions, chopped
1 cup loosley packed fresh basil
3 cloves garlic, chopped
1/2 cup red wine vinegar
1/3 cup olive oil
1 dash salt and pepper
1 loaf of long French bread, sliced

DIRECTIONS

• Chop tomatoes, red onion, and garlic; put into medium sized bowl and set aside.
• Chop basil by hand or in a food processor until very fine. Add basil to tomato mixture.
• Add red wine vinegar and oil, and salt/pepper and mix well.
• Let sit at room temperature for 30 minutes.
• Toast bread under broiler until just toasted.
• Spoon tomato mixture over toast and serve immediately.

“It’s a low calorie appetizer with an elegant touch.”

INGREDIENTS

3 large Cucumbers
12 ounces low fat sour cream
1 large clove chopped garlic
3 tbsp. very finely chopped red onion
4 ounces caviar
  Freshly ground cracked black pepper and scant salt to taste

DIRECTIONS

• Wash and score cucumbers with a vegetable peeler length-wise, removing one strip of peel and leaving one strip of peel in order to create a striped pattern on the vegetable/
• Cut off both ends. Slice cucumbers into round, thick slices of about 1 inch in thickness.
• Scoop out the seeds and inner flesh from the top 2/3′s of each cucumber slice with the use of a melon-baller. Do not scoop all of the way through. Set aside.
• Combine sour cream, chopped garlic, red onion, black pepper and scant salt in a chilled metal bowl.
• Place small spoons of sour cream mixture onto your sliced cucumber cups.
• Top sour cream and cucumber cup with a dollop of caviar; Arrange on a tray.
• Serve immediately or chill for up to one hour before serving.
• Note: Be careful not to over-salt as the caviar will also be salty.

“It’s a simple with a spicy twist!”

INGREDIENTS

4 ounces low fat cream cheese in a tub
2 tbsp. finely chopped green onion
2 tbsp. pimiento, chopped and drained
1 garlic clove, minced
3 Anaheim chili peppers, halved lengthwise and seeds removed*

DIRECTIONS

“This recipe has option which gives you delectable results.”

INGREDIENTS

1/2 pound crabmeat
1/2 pound bay shrimp
1/4 cup diced red pepper
1/4 cup diced red onion
1/4 cup diced celery
2 tbsp. finely chopped parsley
1/2 cup low fat mayonnaise
1 tsp. lemon pepper seasoning
1 tsp. dried dill weed
3 – 4 heads Belgian endive, root end trimmed and leaves separated
   Zest of 3 lemons
1/4 cup chopped fresh parsley

DIRECTIONS

• In a bowl, combine the first 9 ingredients.
• Place a teaspoon of filling in each of the leaves and place in concentric circle on serving platter.
• Garnish with lemon zest and chopped parsley.
• Serve chilled.

“It’s a combination of fantastic elements!”

INGREDIENTS

1 large cucumber
1 – 3 ounce Neufatchel cheese, softened (or fat-free cream cheese)
1/4 cup fat-free blue cheese salad dressing
1 – 1 pound loaf cocktail party rye bread
15 pimento-stuffed green olives, sliced

DIRECTIONS

• Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
• Combine the cream cheese and blue cheese dressing in a small bowl.
• Spread the cheese mixture on the rye bread slices.
• Top with a slice of cucumber and a slice of olive.

“It’s a recipe that can be served as plain or with a low fat dipping sauce.”

INGREDIENTS

2 boneless skinless chicken breast halves
1 egg, beaten
2 cups finely crushed cracker crumbs or plain breadcrumbs
1 teaspoon garlic powder
1/4 teaspoon table salt or kosher salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder *

Sauce for Dumplings

4 tbsp. less sodium soy sauce
4 tbsp. water
4 tbsp. rice vinegar
2 cloves garlic, finely minced
1 tsp. grated fresh ginger
1/2 tsp. hot chili oil

DIRECTIONS

• Cut chicken breasts into thin strips, about one inch wide. Longer sections can be cut in half to have uniform pieces.
• Mix cracker crumbs and seasonings well. Dip chicken pieces into egg mixture, and then dredge in crumb mixture.
• Place on baking sheet sprayed with cooking spray.
• Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned. Dip into favorite sauce, or serve plain.
• Option: for an Italian version, omit chili powder and substitute Italian seasonings. If you use Saltine crackers with salted tops, omit adding the kosher salt.

“It’s another version of typical dumplings with a special touch.”

INGREDIENTS

1 large egg white
2 tbsp. minced peeled fresh ginger
1 tbsp. minced garlic
1 tbsp. peanut or vegetable oil
1 tbsp. Asian sesame oil
1 tbsp. low sodium soy sauce
1 tbsp. cornstarch
2 tsp. sugar
1/2 tsp. salt
1 cup diced water chestnuts
1/2 cup minced green onions
1 1/2 pounds lean ground pork* or 97% Jennie-O ground turkey
60 round wonton wrappers (from two 12 to 14 ounce packages), thawed if frozen (the thinner the better)

Sauce for Dumplings

4 tbsp. less sodium soy sauce
4 tbsp. water
4 tbsp. rice vinegar
2 cloves garlic, finely minced
1 tsp. grated fresh ginger
1/2 tsp. hot chili oil

DIRECTIONS

• Dumplings are traditionally cooked in stacked Asian bamboo or metal steamers; you can also use a pasta pot with a deep perforated colander-steamer insert.
• To make a filling:

1. Lightly whisk egg white in a large bowl, then whisk in ginger, garlic, peanut oil, sesame oil, soy sauce, cornstarch, sugar, and salt.
2. Add water chest nuts, green onions, and pork or turkey and mix together with your hands until combined well.

• To assemble dumplings:

1. Separate wonton wrappers and restack in piles of 10.
2. Trim to 3 inch circles, if you can not find round wonton wrapper.
3. Arrange 6 rounds on a work surface (keep remaining rounds covered with plastic wrap) and mound a scant tablespoon filling in center of each.
4. Lightly moisten edge of wrappers with a finger dipped in water.
5. One at a time when working and leaving dumpling on flat surface, gather edge of wrapper around side of filling, pleating wrapper to form a half moon cup and pressing pleats against filling.
6. Flatten filling flush with edge of wrapper with wet finger and transfer dumpling to a tray.
7. Make more dumplings in same manner with remaining rounds and filling.

• To steam dumplings:

1. Generously oil bottom of colander-steamer insert and bring a few inches of water to a boil in pot so that bottom of insert sits above water.
2. Arrange 10 dumplings, about 1/2 inch apart, in insert and steam over moderate heat, covered, until dough is translucent and filling is just cooked through, about 6 minutes.

• To make a sauce: Mix all ingredients and chill overnight if possible.
• NOTE:

• Dumplings can be formed and steamed 1 day ahead and cooled completely, then chilled, covered.
• Steamed dumplings can also be frozen for 1 week; freeze in 1 layer on a plastic-wrapped tray until hardened, then transfer to a sealable plastic bag.
• Reheat (do not thaw if frozen) in colander-steamer insert over simmering water (over low heat) until heated through, about 6 minutes.
• Set aside at least 1 ½ hours for preparation.
• It’s preferably to use ground turkey since most ground pork is definitely not lean.

“It’s an appetizer that compliments your choice.”

INGREDIENTS

1 1/4 cups crushed tortilla chips
1 1-ounce package taco spices and seasonings mix (I like Lawry’s)
1 pound boneless chicken breasts
   Salsa, optional
   Low fat or fat free sour cream, optional

DIRECTIONS

• Combine chips and taco spices and seasoning mix in large plastic bag; shake.
• Dampen chicken with water, shake off excess.
• Put chicken in bag and shake to coat with chips.
• Arrange in greased shallow baking pan.
• Bake, uncovered, in preheated 350ºF oven for 40 to 45 minutes.
• Serve with salsa and low fat or fat free sour cream, if desired.

“It’s a great snack with full of protein.”

INGREDIENTS

1 pound boneless skinless turkey breast
1 egg
1/4 cup milk
1/4 cup Parmesan cheese
1/2 cup fine bread crumbs
1/2 teaspoon thyme
1/2 teaspoon basil
1/4 tsp. paprika
1/4 tsp. pepper
1/4 tsp. dry mustard
   Cooking oil spray

DIRECTIONS

• Beat egg and milk lightly in a large bowl.
• Cut the turkey into 1-inch cubes.
• Place the turkey cubes in egg mixture and mix well to coat all pieces.
• Mix together cheese, bread crumbs and spices in another bowl.
• Working with a few pieces of turkey at a time, roll in crumb mixture to coat evenly.
• Place nuggets on a cookie sheet that has been sprayed with cooking oil spray and bake nuggets at 450 degrees F. for 10-12 minutes or until turkey is no longer pink inside.

“It’s a cheesy type of appetizer that gives another definition.”

INGREDIENTS

3 green onions, very finely sliced
1 – 14 ounce can artichoke hearts, drained and finely chopped
1/2 cup (1/2 of an 8 ounce tub) low fat cream cheese
1/3 cup grated parmesan cheese
1/4 cup crumbled feta cheese (use low fat if you can find it)
3 tbsp. low fat pesto
8 – Eight inch fat-free flour tortillas
1 – 8 ounce jar roasted red sweet peppers, drained and cut into strips
1 – 8 ounce container of plain fat-free yogurt (optional)
1 tbsp. snipped fresh chives (optional)

DIRECTIONS

• Mix the artichoke hearts together with green onions, cream cheese, parmesan cheese, feta cheese and pesto in a large bowl.
• Spread 1/4 cup of the mixture onto each tortilla.
• Top with roasted red pepper strips and roll up.
• Arrange tortills in a cooking oil spray 3 quart baking dish.
• Light spray rolls with nonstick cooking spray.
• Bake uncovered in a 350 degree oven for 15 minutes or until just heated through.
• Stir together snipped chives and yogurt.
• Cut each tortilla into thirds and arrange on tray.
• Serve with yogurt sauce for dipping if desired.