Time:

25 min (10 min to prepare, 15 min to cook)

Meal type:

Appetizer

Ingredients:

1 each 14-ounce box oat...
0.75 cup apple juice
18 each finely chopped...
0.75 cup raisins

Directions:

Preheat oven to 425 ºF. Lightly coat about 9 muffin cups with nonstick spray. In medium bowl, combine muffin mix and juice until just moistened. Stir in apriums and raisins. Spoon batter into muffin cups until full. Bake 14 minutes or until a toothpick inserted in center comes out clean. Remove muffins from pan and cool on wire rack.

Time:

30 min (10 min to prepare, 20 min to cook)

Meal type:

Appetizer

Ingredients:

4 each artichokes...
0.5 cup sun-dried...
1 each eggplant (small),...
2 cups low sodium...
0.25 cup chopped onion
1 tablespoon fresh oregano
1 tablespoon fresh basil
2 each cloves garlic,...
0.25 teaspoon pepper

Directions:

Halve artichokes lengthwise; remove center petals and fuzzy centers of artichokes. Remove outer leaves of artichokes; reserve. Trim out hearts and chop finely. Set aside. Rehydrate tomatoes in boiling water for 3 minutes until softened. Drain and rinse; chop. Cook eggplant in simmering chicken broth for 10 minutes; drain well. In blender or food processor container place chopped tomatoes, drained eggplant, onion, herbs, garlic, salt and pepper. Cover and process until nearly smooth. Taste for...

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Appetizer

Ingredients:

1 cup plain low-fat yogurt
1 tablespoon chopped parsley
1 tablespoon chopped chives
2 teaspoon chili sauce
2 each cloves garlic,...
0.125 teaspoon pepper
4 each artichokes...

Directions:

Combine all ingredients except artichokes; blend well. Refrigerate until serving. Serve with cooked artichokes.

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Appetizer

Ingredients:

1 teaspoon Sesame oil
0.5 each lb fresh or...
0.5 cup diagonally sliced...
0.25 cup sliced water...
0.5 cup low-sodium...
1 teaspoon low-sodium soy sauce
1 teaspoon Cornstarch

Directions:

Add oil to a nonstick skillet and heat on medium-high. Add snow peas and carrots. Sauté 2 minutes. Add water chestnuts and broth. Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender. Combine soy sauce and cornstarch, stir until cornstarch dissolves. Add to vegetable mixture. Cook over medium heat, stirring constantly, until sauce thickens. Serve immediately.

Time:

30 min (10 min to prepare, 20 min to cook)

Meal type:

Appetizer

Ingredients:

0.5 each medium avocado,...
1 cup low fat cottage...
0.75 cup plain, non-fat...
0.5 cup sliced green onions
0.25 cup shredded carrots
1 tablespoon fresh lemon juice
0.25 cup non-fat mayonnaise
2 cups broccoli florets
1 cup cucumber slices
28 each melba toast rounds

Directions:

Dice avocado into small pieces, toss with lemon juice and set aside. In food processor or blender, blend cottage cheese, yogurt and mayonnaise until smooth. Add cottage cheese mixture to avocado, gently stirring in onions and carrots. Cover and chill. Serve with vegetable crudités and melba toast rounds, allowing ½ cup vegetables, 4 melba toast rounds and 8 Tbsp dip per serving.

Time:

1 hr 30 min (15 min to prepare, 1 hr 15 min to cook)

Meal type:

Appetizer

Ingredients:

2 each large eggplants...
2 tablespoon tahini
4 each cloves garlic,...
3 tablespoon fresh lemon juice...
4 tablespoon Cold water
0.25 teaspoon salt
0.125 teaspoon Freshly ground...
0.5 teaspoon olive oil
1 cup chopped tomato
0.5 cup diced onion,...

Directions:

Pierce the eggplants in several places with a toothpick or fork. Wrap each eggplant in aluminum foil and place on a gas grill or in the oven at 500°F. Cook until the eggplants collapse and begin to release a lot of steam, about 10-15 minutes. Remove the foil and place the eggplants into a bowl of cold water. Peel while eggplants are still hot and allow them to drain in a colander until cool. Squeeze pulp to remove any bitter juices and mash the eggplant to a puree. In a food processor, mix...

Time:

1 hr 20 min (10 min to prepare, 1 hr 10 min to cook)

Meal type:

Appetizer

Ingredients:

1 each large acorn...
2 teaspoon ground cinnamon
1 cup crushed...
1 teaspoon ground nutmeg
0.5 teaspoon ground allspice
0.5 teaspoon ground ginger

Directions:

Preheat oven to 350ºF. Cut the squash in half and remove the seeds. Place each half, cut side down, in a baking dish. Cover dish and bake for 45 to 60 minutes until squash is soft and tender. Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash is cooked, remove from oven. Let it cool for 10 minutes. Scoop out the pulp from both halves and combine with the pineapple mixture. Replace mixture into shells and return to the oven and bake for 7 minutes until pin...

Time:

50 min (10 min to prepare, 40 min to cook)

Meal type:

Appetizer

Ingredients:

1 each buttercup squash...
1 tablespoon brown sugar
1 teaspoon butter, salt and...

Directions:

Cut squash in half and remove seeds. Place in baking dish cut side down in about 1 inch of water. Bake at 350ºF for 40 minutes or until tender. Remove from oven, and fill each cavity with brown sugar, butter, and salt and pepper to taste. Continue to bake for 10 minutes. Variation: substitute other varieties of squash such as acorn squash or Hubbard squash.

Time:

2 hr 15 min (10 min to prepare, 2 hr 5 min to cook)

Meal type:

Appetizer

Ingredients:

4 each medium sweet onions
0.75 cup water
0.25 cup balsamic vinegar
2 teaspoon Cornstarch
2 tablespoon water

Directions:

Preheat oven to 350° F. Peel the onions. Place them side by side into a small casserole dish. Pour the water and balsamic vinegar over and around the onions, and bake for 2 hours. When softened, thicken remaining juices with arrowroot or cornstarch mixture. Serve onions with the sauce.

Time:

25 min (10 min to prepare, 15 min to cook)

Meal type:

Appetizer

Ingredients:

4 cups cooked pinto beans
1 qt low sodium tomato...
4 tablespoon lime juice
2 teaspoon reduced sodium...
16 OZ can stewed no...
2 cups peeled, seeded...
1 cup thinly sliced celery
1 cup chopped onion
1 cup chopped green pepper
2 teaspoon minced roasted...
0.5 each small avocado,...
1 cup fat free croutons

Directions:

Process beans, tomato juice, lime juice, and Worcestershire sauce in food processor or blender; pour into large bowl. Mix in remaining beans and ingredients, except avocado and croutons. Refrigerate until chilled about 4 hours. Mix avocado into soup and pour into bowls; sprinkle with croutons.

Time:

4 hr 30 min (15 min to prepare, 4 hr 15 min to cook)

Meal type:

Appetizer

Ingredients:

15 OZ can black beans,...
7 OZ can low sodium...
7 OZ can low sodium...
11 OZ can whole kernel...
4 each green onions, sliced
1 each small green...
4 each ribs celery, diced
3 tablespoon chili powder
1 teaspoon ground cumin
1 each garlic clove, minced

Directions:

Combine all ingredients in slow cooker. Cover and cook on HIGH for 5-6 hours.

Time:

4 hr 30 min (15 min to prepare, 4 hr 15 min to cook)

Meal type:

Appetizer

Ingredients:

2 each large tomatoes,...
1 each large red bell...
1 each large green bell...
1 each medium cucumber,...
2 each celery stalk,...
0.25 cup sliced green onions
3 cups no added salt...
2 tablespoon lime juice
2 tablespoon red wine vinegar
2 teaspoon Tabasco sauce
0.5 teaspoon low sodium...
1 each garlic clove, minced
2 OZ cans low sodium...
0.25 cup fat free sour cream

Directions:

Mix all ingredients except for sour cream in a large bowl. Cover and refrigerate for at least 6 hours, stirring occasionally. Serve with sour cream.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Appetizer

Ingredients:

0.5 cup diced apple,...
0.5 cup sliced banana
0.5 cup grapefruit...
2 tablespoon grapefruit or...
0.333333 cup halved grapes
0.333333 cup pineapple...

Directions:

Mix apple, banana, and grapefruit sections with juice to prevent darkening of apple and banana. Add grapes and pineapple and chill. (Fresh fruits in season may be substituted, as desired.)

Time:

30 min (10 min to prepare, 20 min to cook)

Meal type:

Appetizer

Ingredients:

1 each sourdough...
4 OZ fat-free cream...
6 cups sliced fresh...
1 cup fresh basil

Directions:

Slice baguette into 24 inch-thick pieces. Toast in a 350°F oven until golden brown. Spread each slice of bread with fat-free cream cheese. Slice plums into thin slices. Place several slices of plum on each piece of bruschetta. Garnish with fresh basil leaf.

Time:

1 hr (15 min to prepare, 45 min to cook)

Meal type:

Appetizer

Ingredients:

0.25 cups dry black-eyed peas
1 cup green bell...
0.5 cup green onion,...
0.25 cup red bell pepper,...
0.25 cup jalapeno chilies,...
0.75 cup low-calorie...

Directions:

Place the beans in a large pot with 3 cups water; bring to a boil, reduce heat and simmer 45–50 minutes or until beans are just barely tender. Drain and rinse with cold water. Mix beans with remaining ingredients. Chill. Serve over lettuce or as dip with baked tortilla chips.

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Appetizer

Ingredients:

6 each ripe pluots,...
6 each ripe peaches,...
6 each ripe nectarines,...
2 each lemons, juiced
1 teaspoon cayenne pepperm,...

Directions:

Cut each half of fruit into thirds. Place fruit in medium bowl, add lemon juice and cayenne pepper; mix well. Marinate fruit for 1 hour. On a skewer, alternate fruit wedges; chill. Garnish with mint sprig, if desired.

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Appetizer

Ingredients:

2 pounds cantaloupe,...
1 tablespoon lemon juice,...
0.75 cup sparkling apple...
1 cup raspberries, Mint...

Directions:

Puree cantaloupe with lemon juice in a blender until very smooth, about 2 minutes. Stir in juice, season with salt. Ladle into serving bowls and garnish with mint sprigs and fresh raspberries. Serve immediately.

Time:

1 hr 30 min (15 min to prepare, 1 hr 15 min to cook)

Meal type:

Appetizer

Ingredients:

3 each sprays cooking spray
2 each yellow onions,...
2 each red bell peppers,...
2 each celery ribs,...
6 each cloves garlic,...
5 each sprigs fresh Thyme
10 each sprigs Italian...
1 each (16 oz) can...
1 each large eggplant,...
0.5 cup red wine vinegar
3 tablespoon sugar
0.5 cup pitted and halved...
0.25 cup drained and...
0.125 teaspoon fresh ground...

Directions:

In a large non-reactive pan, add 1 spray of cooking spray. Add the onions and sauté on medium heat, stirring often, until translucent and tender, about 5 minutes. Add the peppers and celery and sauté, stirring often, until softened, about 10 minutes. Season with pepper. Add the garlic and cook until fragrant, about 2 minutes. Tie the thyme sprigs and parsley together with kitchen twine. Add the tomatoes and the herb bundle to the pan and cover with a lid. Allow the mixture to simmer, st...

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Appetizer

Ingredients:

1 each red onion, small,...
0.5 tsp rosemary, dried,...
1 each medium tomato...
1 cups chick-peas,...
1 tablespoon olive oil
0.5 cup low-sodium...
1 tablespoon balsamic vinegar
2 tablespoon sun-dried tomato...

Directions:

In a large no-stick frying pan over medium-high heat, warm the oil. Add the onions and rosemary; cook, stirring frequently, for 2 to 3 minutes, or until tender. Stir in the vegetable stock and chopped tomatoes. Cook for 3 to 4 minutes, or until all the liquid has evaporated. Stir in the chick-peas, tomato bits and vinegar; cook for 1 to 2 minutes, or until heated through.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Appetizer

Ingredients:

1 cup coarsely chopped...
0.5 tablespoon fresh ginger,...
1 teaspoon olive oil
0.5 teaspoon red curry powder
1 OZ can chickpeas,...
1 OZ can diced...
1 OZ bag spinach
0.5 cup water
0.25 teaspoon salt (optional)

Directions:

Combine onion and ginger in food processor and pulse until minced. Heat oil in large skillet over medium high heat. Add onion mixture and curry. Sauté 3 minutes. Add chickpeas and tomatoes; simmer for 2 minutes. Stir in spinach, water and salt. Cook another minute or until spinach wilts.

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Appetizer

Ingredients:

2 cups plain low-fat yogurt
2 each large cucumbers,...
0.5 cup nonfat sour cream
1 tablespoon Lemon juice
1 tablespoon fresh dill
1 each garlic clove,...
1 cup Cherry Tomatoes
1 cup broccoli florets
1 cup baby carrots

Directions:

Peel, seed, and grate one cucumber. Slice other cucumber and set aside. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour. Arrange tomatoes, cucumbers, broccoli, and carrots on a colorful platter. Serve with cucumber dip.

Time:

1 hr 10 min (10 min to prepare, 1 hr to cook)

Meal type:

Appetizer

Ingredients:

2 cups pitted fresh or...
0.333333 cup chopped fresh basil
0.333333 cup finely chopped...
2 teaspoon Lemon juice
0.5 teaspoon Worcestershire sauce
0.5 teaspoon grated lemon peel
0.25 teaspoon salt, dash of...

Directions:

Chop cherries in food processor or with a knife. Combine all ingredients; mix well. Refrigerate at least 1 hour.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Appetizer

Ingredients:

0.5 cup sliced banana
0.5 cup chopped apple
0.5 cup chopped papaya
0.5 cup grapes
0.5 cup orange juice

Directions:

In a medium bowl, mix all ingredients. Serve.

Time:

30 min (10 min to prepare, 20 min to cook)

Meal type:

Appetizer

Ingredients:

5 cups water
4 each ripe plantains
1 tablespoon butter
1 each clove garlic, minced
4 each green onions...

Directions:

Peel plantains and slice into 1 inch pieces. Bring water to a boil. Add plantain pieces and cook on medium-high for 20 minutes until most of the water is absorbed. Add butter and garlic to plantains. Mash with a potato masher. Garnish with green onions and serve.

Time:

1 hr 20 min (20 min to prepare, 1 hr to cook)

Meal type:

Appetizer

Ingredients:

8 each large tomatoes,...
1 each large cucumber,...
1 each large green bell...
1 each medium-size red...
3 tablespoon red wine vinegar
1 tablespoon olive oil
3 tablespoon Lemon juice
1 tablespoon chopped fresh...

Directions:

To peel the tomatoes, submerge them in boiling water for 15 seconds. Place into a colander and rinse under cold water. The skins should slip right off. Core the tomatoes and gently squeeze out the seeds. Coarsely chop half of the tomatoes and puree the other half in a food processor. Combine the puree and chopped tomatoes in a large mixing bowl. Blend the remaining ingredients with the tomatoes. Cover and refrigerate for several hours before serving. Serve chilled; garnish with herbed crouton...