Appetizers

Appetizers

Below are some of my favorite appetizers. Please click on the recipe you want to view and print.

Hummus Deviled Eggs
Black Bean Mango Salsa
Rachel’s Blissfully Delicious Wrap (turkey and ham)
Spinach Strudel

Hummus Deviled Eggs


Course Appetizer
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 12
Calories 72 kcal
Author Joyce Lande

Ingredients

  • 6 eggs
  • 1/3 cup Hummus Store bought or homemade.
  • 2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper plus more for garnish
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon prepared not creamy horseradish

Instructions

  1. Put eggs in a medium pot and cover water. Bring to a boil over high heat. Cover, remove pot from heat, and let set for 14 minutes. Fill a large bowl with ice water. With a slotted spoon, transfer eggs ti ice water bath (reserve hot water in pot.)
  2. Cool eggs for a least 10 minutes, then use a slotted spoon to transfer eggs back to hot water (to loosen shells) for 10 - 20 seconds. Pat dry and peel.
  3. Cut eggs in half lengthwise. Scoop out egg yolks and put them in a medium bowl. And hummus, olive oil, pepper, salt and horseradish. Mash mixture together with a fork until you reach a desired consistency. Spoon filling into egg white halves. Sprinkle with black pepper.

Recipe Notes

Per half egg - Calories: 72 Calories from fat: 71% Protein 3.6% Fat: 1.2g Carbohydrate: 1.4g Fiber: 0.2g Sodium: 118g Cholesterol: 106 mg

Return to top

Black Bean Mango Salsa


Course Appetizer
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Author Joyce Lande

Ingredients

  • 1 ½ cup black beans cooked or canned and rinsed
  • 1 mango chopped
  • ½ red onion chopped
  • 1 avocado chopped
  • ¼ bunch cilantro chopped finely
  • 1 tablespoon fresh lemon juice
  • 2-3 teaspoons lemon zest
  • 1 tablespoon extra-virgin olive oil option - evoo
  • 1/8 teaspoon salt to taste
  • Ground black pepper to taste

Instructions

  1. Put all ingredients in a large bowl. Season with salt and pepper. Lightly toss and serve.

Recipe Notes

Variation: Add 1 teaspoon fresh ginger.

Return to top

Rachel’s Blissfully Delicious Wrap (turkey and ham)

Course Appetizer
Servings 1
Author HTTP://ASOUTHERNFAIRYTALE.COM/2011/02/05/RACHELS-BLISSFULLY-DELICIOUS-WRAP/

Ingredients

  • 3 slices Land O’ Frost Premium Black Forest Ham
  • 8 fresh spinach leaves
  • 1 slice of cooked bacon crumbled if you want
  • 3 slices Land O’ Frost Premium Smoked Turkey Breast
  • 6 thin red bell pepper strips
  • 2 thin cucumber slices peeled, cut in half and sliced length-wise, so the pieces are flat and long
  • 1 12 in whole wheat or spinach herb wrap

Instructions

  1. Drizzle of chipotle mayo, basil and red pepper mayo, or garlic aioli

Return to top

Spinach Strudel

Course Appetizer
Servings 12
Author The Good Mood Diet, Susan Kleiner PhD, RN, with Bob Condor

Ingredients

  • 1/2 cup minced shallots (about 3)
  • 2 tbsp olive oil
  • 1 package (10 oz.) frozen spinach, thawed and drained
  • 4 oz. feta cheese
  • 4 oz. fat-free cottage cheese
  • 1/4 cup chopped fresh parsley
  • 3 eggs, beaten
  • salt and pepper, to taste
  • 6 sheets frozen phyllo dough (thawed overnight in refrigerator)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Saute shallots in the olive oil. Set aside and cool.
  3. In a mixing bowl, combine the cooled shallots, spinach, feta cheese, cottage cheese, and parsley.

  4. Mix in eggs.
  5. Season with salt and pepper and set aside.
  6. Place 1 sheet of phyllo on parchment paper.
  7. Spray the leaf (phyllo sheet) with butter-flavored nonstick cooking spray and cover with a second phyllo leaf.

  8. Continue until 6 phyllo leafs are stacked together.
  9. Place spinach mixture along one long side of phyllo leaf (strudel).
  10. Using the parchment as a support, roll strudel into a long cylinder, but don’t roll it up with the parchment paper.
  11. Place strudel and parchment on a baking sheet with the seam on the bottom.
  12. Bake 30-40 minutes, or until golden brown.

Recipe Notes

12 servings

Return to top