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Tag: appetizers

  • Mini Baked Crab Cakes

    Mini Baked Crab Cakes

    How to Make Mini Baked Crab Cakes

    These crab cakes make a great party appetizer or on top of a field green salad with lite balsamic vinaigrette.


    5 min prep time


    10 min cook time


    5servings


    2 crab cakes with about 1 tbsp dipping sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
    2. In a medium bowl, crumble the piece of whole wheat bread into small (pea sized) pieces. Add the egg whites, hot pepper sauce, scallions, salt and pepper and mix well until bread is softened, then fold in the crab meat.
    3. Portion 10 patties onto the baking sheet. Spray the patties liberally with cooking spray and bake on the top rack of the oven for 5 minutes. Flip the patties with the spatula and spray again with the cooking spray. Bake for an additional 5 minutes.
    4. Remove from the oven and let the crab cakes rest for 5 minutes before serving.
    5. While the crab cakes cool, prepare the dipping sauce: combine apricot preserves, chili garlic sauce, and soy sauce in a small bowl.
    Low Carb
    Seafood
    Sides
    Foodie
    Lunch
    Dinner
    Appetizers
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    Nutrition facts

    5 Servings



    • Serving Size

      2 crab cakes with about 1 tbsp dipping sauce


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        9g

    • Protein
      8g

    • Potassium
      310mg
      7%

    Ingredients

    whole wheat bread
    1 slice

    egg whites
    2

    hot pepper sauce
    1 tbsp

    green onion (scallion) (minced)
    2

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fancy white (or lump) crab meat) (drained)
    2 (6-oz) cans

    nonstick cooking spray
    1

    lower sodium soy sauce
    1 tsp

    Thai style chili garlic sauce
    1 tsp

    no-sugar-added apricot preserves
    1/2 cup

  • Mexican-Style Stuffed Bell Peppers

    Mexican-Style Stuffed Bell Peppers

    How to Make Mexican-Style Stuffed Bell Peppers

    In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.

    This recipe from The Diabetes & Heart Healthy Diabetes Cookbook, 2nd edition, co-published with the American Heart Association. To order directly from the American Diabetes Association, click here.


    10 min prep time


    50 min cook time


    4servings


    1 stuffed bell pepper

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375°F.
    2. In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
    3. Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
    4. Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
    5. Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
    6. Gently stir in the beans and 1/2 cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
    7. Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
    8. Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
    Fiber Focused
    Veggie Rich
    Latin American
    Mexican/Southwestern
    Appetizers
    Dinner
    Main Dish
    Sides
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 stuffed bell pepper


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      560mg

      24%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        7g

    • Protein
      21g

    • Potassium
      820mg
      17%

    Ingredients

    large red or green bell peppers, or a combination (stems, seeds, and ribs discarded, tops chopped and reserved)
    4

    nonstick cooking spray
    1

    onion(s) (chopped)
    1/2 cup

    medium garlic (minced)
    3 clove

    ground beef (95% fat-free)
    8 oz

    chili powder
    2 tsp

    ground cumin
    1 tsp

    salt
    1/8 tsp

    low-sodium salsa
    3/4 cup

    no-salt-added canned black beans (rinsed and drained)
    1 cup

    fresh cilantro (chopped, divided use)
    1/2 cup plus 2 tbsp

    shredded cheddar cheese, or use Mexican blend, Monterey Jack, or pepper jack
    1/4 cup

    light sour cream
    1/4 cup

  • Mediterranean Spelt Flatbread

    Mediterranean Spelt Flatbread

    How to Make Mediterranean Spelt Flatbread

    This flatbread makes a great appetizer too. Just cut it into smaller pieces for a great party food.


    15 min prep time


    8servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Set aside.
    2. Add the yeast to warm water and let sit for 5 minutes. The yeast should be foamy. Whisk in the egg and salt, then stir in flour to form a ball. Dough will be sticky. Set aside, covered.
    3. Toss yellow bell pepper, grape tomatoes, arugula, and feta cheese with olive oil, balsamic vinegar, and black pepper.
    4. Dust your hands with additional spelt flour and spread the dough onto a baking sheet to form about a 9-inch x 13-inch rectangle or larger. The dough should be relatively thin.
    5. Pour the vegetable mixture evenly over the dough, leaving about 1/2 inch around the edge.
    6. Bake for 20 minutes, then cut into 8 pieces.
    Fiber Focused
    Mediterranean
    Foodie
    Dinner
    Vegetarian
    Snacks
    Lunch
    Appetizers
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      185

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      30mg

      10%

    • Sodium
      145mg

      6%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        2g

    • Protein
      8g

    • Potassium
      280mg
      6%

    Ingredients

    nonstick cooking spray
    1

    warm water
    3/4 cup

    active dry yeast
    1 package

    eggs
    1

    salt (optional)
    1/2 tsp

    spelt flour (plus extra for dusting)
    2 cup

    yellow bell pepper (thinly sliced)
    1

    grape tomatoes (halved)
    1 cup

    arugula
    3 cup

    feta cheese (reduced fat)
    3 oz

    olive oil
    1 1/2 tbsp

    balsamic vinegar
    2 tbsp

    black pepper
    1/4 tsp

  • Meatball Kabobs

    Meatball Kabobs

    How to Make Meatball Kabobs

    These meatballs make a fun family meal. Or, you can also serve them on a platter as an appetizer next time you are entertaining.


    20 min prep time


    6servings


    2 kabobs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
    2. Combine the egg whites, Parmesan cheese, garlic, ground turkey, salt (optional), and pepper. Mix well and make 12 meatballs. Refrigerate the meatballs for at least 30 minutes.
    3. Skewer 2 meatballs, 2 tomatoes, 1 mushroom, and 1 piece of onion alternating on each skewer.
    4. In a small bowl, whisk the balsamic vinegar and olive oil together.
    5. Place the kabobs on the baking sheet and brush the kabobs on all sides with the balsamic and olive oil mixture. Reserve the marinade.
    6. Bake the kabobs for 10 minutes. Brush all sides with the marinade again and bake for an additional 10-15 minutes. The meatballs should be cooked to an internal temperature of at least 165 degrees F.
    Low Carb
    Low Sodium
    Kid Friendly
    Appetizers
    Holidays & Entertaining
    Lunch
    Gluten-Free
    Foodie
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      2 kabobs


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.5g

        13%

    • Cholesterol
      75mg

      25%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      22g

    • Potassium
      525mg
      11%

    Ingredients

    salt (optional)
    1/2 tsp

    lean ground turkey (93% fat-free)
    20 oz

    garlic (minced)
    2 clove

    Parmesan cheese (grated)
    2 tbsp

    egg whites
    2

    pepper
    1/4 tsp

    fresh cremini mushrooms ((baby portabella mushrooms), cut in half if needed to make 12 pieces)
    8 oz

    grape or cherry tomatoes
    24

    medium onion (halved, then quartered, then each quarter cut into 3 (for a total of 12 onion pieces))
    1

    balsamic vinegar
    1/4 cup

    olive oil
    1 tsp

    bamboo skewers
    12

  • Mango and Tomato Salsa

    Mango and Tomato Salsa

    How to Make Mango and Tomato Salsa

    This homemade salsa made from fresh produce is more nutritious and lower in sodium than the canned salsa you find at the store. Serve it over tacos, quesadillas or grilled chicken!


    5servings


    1/5 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Determine how much jalapeno you want to use. If you prefer to remove the seeds, do so carefully. Avoid touching eyes and nose.
    2. Mix all ingredients.
    3. Serve with warm corn tortillas or grilled meats.
    Veggie Rich
    Low Carb
    Mexican/Southwestern
    Appetizers
    No Cook
    Salad Dressings & Condiments
    Sauces
    Sides
    Snacks
    Vegetarian
    Gluten-Free
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    Nutrition facts

    5 Servings



    • Serving Size

      1/5 of recipe


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%

    • Protein
      1g

    Ingredients

    jalapeño pepper (or 1/2, chopped)
    1

    tomato(es) (chopped)
    1 cup

    mango (chopped)
    1 cup

    white onion (chopped)
    1/4 cup

    cilantro (chopped)
    1/2 cup

    olive oil
    1 tsp

    lime juice
    1 tsp

  • Lentil Bruschetta

    Lentil Bruschetta

    How to Make Lentil Bruschetta

    To reduce the carbohydrates in this recipe, serve the bruschetta in Belgian endive leaves instead of baguette. This will also make the recipe gluten-free.


    30 min prep time


    14servings


    2 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees.
    2. In a medium sauce pan, combine lentils and hot water. Bring to a boil over high heat, then reduce to a simmer, uncovered, for 20 minutes.
    3. While the lentils are cooking, combine tomatoes, red bell pepper, red onion, cucumber, garlic, cilantro, red wine vinegar, olive oil, crushed red pepper flakes, feta cheese and ground black pepper. Stir to incorporate and set aside.
    4. Arrange sliced baguette pieces on a large baking sheet. Spray the tops of the bread slices lightly with cooking spray. Bake on the top rack of the oven for 10 minutes. Set aside to cool. (See note in step 6).
    5. When the lentils are done cooking, drain and rinse them under cold water. Shake the colander to get rid of all of the water on the lentils, then add them to the bruschetta mixture and stir to incorporate.
    6. To serve, either add the bruschetta mixture to a serving bowl and arrange the toasted baguette around the bowl for self-serve bruschetta, or top each toasted baguette slice with 2 heaping Tbsps. of bruschetta mixture. Note: If you plan to serve the bruschetta on the baguette, you may want to toast the bread a little longer to avoid sogginess.
    Veggie Rich
    Italian
    Snacks
    Vegetarian
    Foodie
    Appetizers
    Holidays & Entertaining
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    Nutrition facts

    14 Servings



    • Serving Size

      2 pieces


    • Amount per serving



      Calories





      135

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      6g

    • Potassium
      210mg
      4%

    Ingredients

    brown lentils (dry)
    1/2 cup

    hot water
    2 cup

    medium tomatoes (seeded and diced)
    2

    medium red bell pepper (seeded and diced)
    1

    red onion (diced)
    1/2 cup

    English cucumber ((seedless or hothouse), diced)
    1/2

    garlic (minced)
    1 clove

    fresh cilantro (chopped)
    1 tbsp

    red wine vinegar
    2 tbsp

    olive oil
    1 tbsp

    crushed red pepper flakes
    1/4 tsp

    feta cheese (reduced fat, crumbled)
    1/4 cup

    black pepper
    1/2 tsp

    multigrain baguette (sliced into 28 slices, about 1/4 inch thick)
    1 lbs

    nonstick cooking spray
    1

  • Lemon-scented Shrimp (Gamberi Al Limone)

    Lemon-scented Shrimp (Gamberi Al Limone)

    How to Make Lemon-scented Shrimp (Gamberi Al Limone)

    Author Amy Riolo says, “All of the bodies of water that border Italy—from the Adriatic to the Ionian, Mediterranean, and Tyrrhenian seas—contain multiple varieties of shrimp, making shrimp popular everywhere. If you’ve never prepared shrimp before, you’ll be amazed at how easy it is. In my seafood cooking classes, I often tell students that, if they’ve had bad luck making shrimp in the past, it’s because they’re doing too much, not too little. The key to preparing good shrimp is choosing the freshest shrimp possible and cooking them just until done—not a second longer. Baby, regular, and jumbo shrimp all work in this recipe, so feel free to use whatever is freshest.”


    5 min prep time


    5 min cook time


    4servings


    Approximately 4 ounces shrimp

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat olive oil in a large skillet over medium-high heat.
    2. When olive oil begins to release its aroma, add shrimp, salt, black pepper, and crushed red chile flakes. Cook shrimp on one side just until the tail of the shrimp is bright pink, approximately 1–2 minutes.
    3. Turn shrimp over and squeeze lemon juice over top. Cook shrimp until all gray color is gone and they are pink and cooked through, approximately 1–2 more minutes. At this point, shrimp should be coiled slightly tighter than when they were raw. Shrimp will continue to sizzle in the pan.
    4. When they are cooked completely through, transfer shrimp to a serving platter, garnish with lemon zest, and serve immediately.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Mediterranean
    Italian
    Snacks
    Sides
    Quick & Easy
    Holidays & Entertaining
    Foodie
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      Approximately 4 ounces shrimp


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      140mg

      47%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      18g

    • Potassium
      245mg
      5%

    Ingredients

    Extra Virgin Olive Oil
    1 tbsp

    shrimp, peeled and deveined
    1 lbs

    Kosher Salt
    1/2 tsp

    freshly ground black pepper
    1/4 tsp

    Crushed red chile flakes, to taste
    1

    Juice and zest from 1 lemon
    1

  • Hummus Deviled Eggs

    Hummus Deviled Eggs

    How to Make Hummus Deviled Eggs

    Try this twist on traditional deviled eggs. Replace the yolk with a zesty bean mixture to cut down on calories, fat and cholesterol. Your guests will enjoy them just as much!


    15 min prep time


    8servings


    2 egg halves

    Print Recipe >

    Step-By-Step Instructions:

    1. Slice hardboiled eggs in half lengthwise and discard the yolk.
    2. Add garbanzo beans, garlic, lemon zest, lemon juice, olive oil, broth, salt, pepper, salsa and parsley to a blender or food processor. Process until hummus is smooth.
    3. Fill each egg half with a heaping tablespoon of hummus.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Snacks
    Sides
    One Pot
    Easy Pantry Recipes
    Budget Friendly
    Quick & Easy
    Appetizers
    Holidays & Entertaining
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      2 egg halves


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      180mg
      4%

    Ingredients

    eggs (hardboiled and peeled)
    8

    garbanzo beans (chickpeas) (drained and rinsed)
    1 (14.5-oz) can

    garlic
    2 clove

    small lemon (zested and juiced)
    1

    olive oil
    1 tbsp

    low sodium vegetable broth
    1/4 cup

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    salsa
    1/4 cup

    chopped fresh parsley
    1 tbsp

  • Holiday Veggie Platter with Hummus – Quick Recipe

    Holiday Veggie Platter with Hummus – Quick Recipe

    How to Make Holiday Veggie Platter with Hummus – Quick Recipe

    It’s amazing how people will eat more veggies when they are in front of them, displayed well and served with a good dip. Hummus is a healthy dip made from chickpeas and comes in a variety of flavors.


    15 min prep time


    10servings


    about 1 cup veggies + 2 Tbsps. hummus

    Print Recipe >

    Step-By-Step Instructions:

    1. Arrange vegetables on a large, round platter. Alternate red vegetables with green vegetables in a circle on platter.
    2. Place hummus in a small bowl in center of platter.
    Veggie Rich
    Low Sodium
    Mediterranean
    Holidays & Entertaining
    Appetizers
    Vegetarian
    Snacks
    Sides
    Quick & Easy
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    Nutrition facts

    10 Servings



    • Serving Size

      about 1 cup veggies + 2 Tbsps. hummus


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      4g

    • Potassium
      325mg
      7%

    Ingredients

    red pepper hummus (packaged, roasted)
    1 1/4 cup

    grape tomatoes
    1 pints

    sugar snap peas
    3 cup

    broccoli florets
    3 cup

    cucumber(s) (peeled and sliced)
    1

    red peppers (sliced)
    2

  • Herbed Panko Asparagus Spears

    Herbed Panko Asparagus Spears

    How to Make Herbed Panko Asparagus Spears


    7 min prep time


    7 min cook time


    4servings


    6 asparagus spears, 2 tablespoons sauce, and 2 tablespoons crumbs

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet over medium-high heat. Add the breadcrumbs and cook 1–2 minutes or until golden, stirring constantly. Set aside on separate plate.

    2. Bring the water to a boil in the skillet over medium-high heat. Add the asparagus, return to a boil, reduce heat, cover, and simmer 3 minutes or until just tender. Drain well, discarding water. Place the asparagus on a serving plate.

    3. Meanwhile, in a small bowl, whisk together the sour cream, mayonnaise, milk, mustard, tarragon, and salt. Place in the skillet over medium-low heat and cook 1 minute or until heated, stirring constantly. Spoon over the asparagus and sprinkle with the breadcrumbs.

    Veggie Rich
    Comfort Food
    Vegetarian
    Sides
    Appetizers
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      6 asparagus spears, 2 tablespoons sauce, and 2 tablespoons crumbs


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      5g

    • Potassium
      290mg
      6%

    Ingredients

    Extra Virgin Olive Oil
    2 tsp

    panko bread crumbs
    1/3 cup

    water
    1 cup

    asparagus spears (trimmed)
    1 lbs

    sour cream (fat-free)
    1/4 cup

    light mayonnaise
    3 tbsp

    milk (fat-free)
    2 tbsp

    prepared mustard
    1 1/2 tsp

    dried tarragon (dried)
    1/4 tsp

    salt
    1/4 tsp