Appetizer Recipes

Baked Shrimp Appetizers

Ingredients:

1 (8 ounce) package frozen shrimp, thawed and chopped
1-cup fat free mayonnaise
½ cup chopped green pepper
4 ounces light Swiss cheese, shredded
1 Tbsp. Dill weed
1 (16 ounce) package party rye bread


Directions:

Combine shrimp, mayo, pepper, cheese, and dill weed; mix thoroughly. Spread on bread slices and bake at 400 degrees for 15 minutes.

Nutritional Analysis Per Serving:

46 calories
0.7 gms fat
2.4 gms protein
14.5 mg cholesterol
7 gms carbohydrate
146 mg sodium

Chipotle Marinated Shrimp Appetizer

Ingredients:

24 uncooked large shrimp
4 cloves garlic, minced
1 tsp. grated fresh gingerroot
2 Tbsp. pureed chipotle chiles in adobe sauce
2 Tbsp. lime juice
¼ cup chopped cilantro for garnish

Directions:

Peel and devein shrimp, leaving tail intact. Heat large nonstick skillet over medium-high heat. Add shrimp, garlic and ginger, and stir-fry for 2 minutes. Add chile puree, stir-fry 2 minutes longer until shrimp are opaque. Remove from heat; stir in limejuice. Place in bowl, cover and refrigerate 4 hours or up to 24 hours. Drain shrimp, top with cilantro.

Nutritional Analysis Per Serving:

YIELD: 24 shrimp
1 = 22 calories
0 fat
4g protein
1g carbohydrate
29mg cholesterol

Peanut Butter – Banana Dip

Ingredients:

8 oz. silken tofu, cubed
½ cup soy nut or peanut butter
1½ bananas, cubed
3 tsp. Lemon juice
2 Tbsp. Honey

Directions:

In a food processor or mixer, combine all ingredients and mix until smooth. Use apple slices, bagels, celery sticks, or crackers for dipping.

Nutritional Analysis Per Serving:

81 calories
5 grams fat
0 milligrams cholesterol
39 milligrams sodium
8 grams carbohydrates
3 grams protein

Soy “Chicken” Nuggets with Lime Apricot Sauce

Ingredients:

¼ cup lime juice
¼ cup apricot preserves
¼ cup lite soy sauce
1 clove garlic
12 oz. pkg. frozen chicken-free nuggets

Directions:


Combine lime juice, preserves, soy sauce and garlic in blender. Process until smooth. Cut each “chicken” nugget into thirds. Place nugget in baking pan and pour sauce over, turning to coat. Bake at 350°F for 10 minutes.

Nutritional Analysis Per Serving:

YIELD: 36 nuggets
1 = 28 calories, 3g fat

Veggie Bacon Tortillas

Ingredients:

8 slices Yves Canadian Bacon
½ cup Cajun or spicy tomato sauce
4 – 10 inch soft flour tortillas
½ cup grated low fat mozzarella or soy cheese

Directions:

Brush or spread about 2 Tbsp of tomato sauce on each tortilla. Starting at one each of tortilla, place 2 slices Yves Veggie Bacon next to each, lengthwise. Top with 2 Tbsp cheese. Start at the same end of tortilla and roll tightly. Wrap in plastic wrap and refrigerate until ready to serve. Place a piece of foil on cookie sheet and bake tortillas in a preheated 350-degree oven until cheese is melted, about 12 minutes. Remove and cut into 1inch rounds. Serve with salsa, if desired.

Veggie Ground Round Nachos

Ingredients:


½ pkg Yves Veggie Ground Round
¼ cup salsa
1/8 tsp ground cumin
4 cups baked or regular tortilla chips
½ cup grated low fat mozzarella cheese
¼ cup sliced black olives
¼ cup chopped green onions
½ cup salsa ( optional garnish on side )

Directions:

Preheat oven to 400 degrees. Mash Yves Veggie Ground Round in medium bowl with fork and stir in salsa and cumin. Set aside. Arrange half of the nacho chips on an ovenproof platter. Sprinkle half of each of the following ingredients over nacho chips: Yves Veggie Ground Round mixture, olives, and green onions. Sprinkle top with remaining cheese. Bake for 10-15 minutes or until cheese is melted and chips just start to brown. Serve hot with salsa on the side.