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Potato Rolls

Adding potato to the dough creates light texture. Bake these rolls up to 1 month ahead. Cool completely, wrap in heavy-duty aluminum foil, and freeze. Thaw completely, and reheat (still wrapped in foil) at 375º for 12 minutes or until […]

Crispy potato skins

Dietitian’s tip: You can use any number of herbs or spices to season the potato skins. Try fresh basil, chives, dill, garlic, cayenne pepper, caraway seed, tarragon or thyme. Ingredients 2 medium russet potatoes Butter-flavored cooking spray 1 tablespoon minced […]

Apples with dip

Dietitian’s tip: By using fat-free cream cheese instead of full-fat cream cheese, you save about 70 calories and 10 grams of fat — most of which is saturated fat — in each serving. Ingredients 8 ounces fat-free cream cheese 2 […]

Fresh tomato crostini

Ingredients 4 plum tomatoes, chopped 1/4 cup minced fresh basil 2 teaspoons olive oil 1 clove garlic, minced Freshly ground pepper 1/4 pound crusty Italian peasant bread, cut into 4 slices and toasted Directions Combine tomatoes, basil, oil, garlic and […]

Grilled pineapple

Dietitian’s tip: Pineapple is a good source of vitamin C. One-half cup pineapple provides 12 milligrams of vitamin C — about 20 percent of your daily need for vitamin C. Ingredients For the marinade 1 tablespoon olive oil 1/4 teaspoon […]

Hummus

Dietitian’s tip: Serve this easy Mediterranean spread with warmed whole-wheat pita bread. For a different taste you can substitute white, butter or lima beans for garbanzos and 1 teaspoon toasted ground cumin seeds for the paprika. Ingredients 2 cans (16 […]

Avocado dip

Dietitian’s tip: Avocado, also known as the alligator pear, is high in monounsaturated fat and a good source of lutein, an antioxidant that may protect vision. This mixture is a great dressing for mixed green salads and is a good […]

Mango Salsa

Make in just 10 minutes a great mango salsa. Mango Tip: If your mango isn’t ripe, place it in a brown paper bag for 1 to 2 days. Ingredients 1 large ripe mango, peeled and chopped ½ small red bell […]

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