Appetizers, Dips & Spreads

[missteetheironchef]

Tuna Mango Spread

2 7-oz. cans solid white tuna water packed
6 Tbsp. mango chutney, chopped
3 Tbsp. chives, chopped
4 Tbsp. fresh dill, chopped or 2 tsp. of dried
1 Tbsp. lemon juice
4 oz. cream cheese, softened

Combine all ingredients in a small bowl and mix well. Serve on crackers or toast points.

The Skinny: Use low fat cream cheese.

[missteetheironchef]

www.arcamax.com/pic/21518/415850

[missteetheironchef]

Cucumber Yogurt Sauce

1 16-oz. container plain yogurt
1 large cucumber, peeled, seeded and diced
2 garlic cloves, minced
1 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. fresh dill, chopped
Salt and pepper to taste

Combine all ingredients in a bowl and mix well. Chill for 1 hour before serving.

The Skinny: Use fat free yogurt.

[missteetheironchef]

Smoked Salmon Spread
5 oz. container garlic and herb flavored cheese spread
6 oz. smoked salmon, chopped
2 Tbsp. fresh dill chopped
One half tsp. lemon zest

Combine all ingredients in a bowl and mix well. Serve with assorted crackers.

The Skinny: Use low fat cheese spread.

[missteetheironchef]

Curry Clam Dip

2 small cans minced clams (usually 4 to 6 oz. per can)
2 6-oz. packages cream cheese softened
One half cup butter, melted
1 medium onion finely chopped
1 Tbsp. Confectioner's sugar
1 Tbsp. Vermouth
1 Tbsp. dried parsley
1 Tbsp. curry powder

Combine all ingredients in baking dish and bake at 325 degrees for 30 minutes. Serve with crackers. In preparing this recipe, the cook is entitled to one additional Tbsp. of Vermouth combined with a generous helping of dry gin... shaken not stirred.

The Skinny: Use light cream cheese. Also, for the cook's extra measure of Vermouth, add the Vermouth to the ice in the glass, swish it around once or twice and then pour out the Vermouth before adding the gin. You may not save that many calories but you will end up with a proper dry martini.

[missteetheironchef]

Sausage Balls
1 pound pork sausage, cooked and drained
3 cups biscuit mix or crumb-style stuffing
1 cup Parmesan cheese, grated
2 cups cheddar cheese, grated
1 clove garlic, minced
One half cup milk
One half tsp. dried crushed rosemary
Salt and pepper to taste

Combine all ingredients together and mix well. Shape into one half inch balls and place on a greased cookie sheet. Bake at 350 degrees for 20 minutes.

The Skinny: Use low fat sausage, cheese and milk.

[missteetheironchef]

Avocado Dip with Chilies

2 large ripe avocados, peeled and pitted
1 ripe tomato, diced
1 small sweet onion, diced
1 small can (5-oz.) green chilies, drained and diced
1 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro, chopped
1 tsp. salt

Mash avocados in a bowl. Add remaining ingredients and mix well. Serve with tortilla chips.

The Skinny: Use fat free tortilla chips.

[missteetheironchef]

Smoked Salmon Spread

5 oz. container garlic and herb flavored cheese spread
6 oz. smoked salmon, chopped
2 Tbsp. fresh dill chopped
One half tsp. lemon zest

Combine all ingredients in a bowl and mix well. Serve with assorted crackers.

The Skinny: Use low fat cheese spread.

[missteetheironchef]

Cheesy Beefy Dip

1 pound of hamburger meat
Olive oil spray
1 pound of Velveeta cheese, cut into chunks
2 tsp of Worcestershire sauce
1/2 tsp. of chili powder or to taste
1 10 oz can of tomatoes with green chilies. (Rotel is one brand)
2 Tbl of flour (optional)
Fritos "Scoop" chips

Brown the hamburger in a pan coated with olive oil spray. Cut the hamburger meat into chunks as it browns, like you would for chili. You want the chunks to be pretty small.

In a crock pot, put in the Velveeta cheese, Worcestershire sauce, chili powder and tomatoes. When the burger is cooked thoroughly add that too. Cook on medium in your crock pot for one hour. If, after the hour is over the sauce seems thin, stir in 2 Tbl of flour. Cooking a bit more will thicken the sauce.

You can keep the dip warm on your buffet by leaving it in the crock pot and keeping it on warm.

Set the chips in a basket at the side. Let your guests dip- away.

[missteetheironchef]

Dal and Garam Marsala

DAL

Serves 4 To 6

1/4 cup ghee or clarified butter

1-1/2 cups diced onions

2 tablespoons minced garlic

2 jalapeno peppers, cored, seeded, and minced

1 tablespoon whole cumin seeds, toasted in a dry saute pan just until fragrant, then crushed with a mortar and pestle, plus more if necessary

2 cups orange lentils

2 tablespoons finely minced ginger

2 tablespoons Garam Masala (recipe follows)

1 tablespoon salt, plus more if necessary

1 teaspoon freshly ground black pepper, plus more if necessary

1 tablespoon sugar, plus more if necessary

1 bay leaf

3/4 cup diced tomatoes

1/2 tablespoon rice vinegar

8 cups good-quality canned chicken or vegetable broth

In a large pot over medium heat, heat the ghee or butter and stir-fry the onions just until softened without browning, 3 to 5 minutes.

Add the garlic, jalapeno, cumin, lentils, ginger, Garam Masala, salt, pepper, sugar and bay leaf. Saute until the herbs and spices are fragrant, 1 to 2 minutes. Add the tomatoes and vinegar and stir and scrape to deglaze the pan deposits. Add the broth, raise the heat to high, and bring to a boil, stirring occasionally; then reduce the heat to maintain a simmer and cook uncovered, stirring occasionally, until the lentils are tender, 15 to 20 minutes. Before serving, taste and adjust the seasonings if necessary with a little more cumin, salt, pepper and sugar.

GARAM MASALA

Makes about 1-1/2 cups

1/4 cup dried small red chilies

3 tablespoons whole cumin seeds

3 tablespoons whole coriander seeds

1 tablespoon plus 1/2 teaspoon whole cardamom seeds

1 tablespoon black peppercorns

1/2 tablespoon whole cloves

4 cinnamon sticks, each about 3 inches long

1/2 tablespoon freshly grated nutmeg

1/2 cup ground turmeric

In a large saute pan, combine the dried chilies, cumin seeds, coriander seeds, cardamom seeds, black peppercorns, cloves and cinnamon sticks. Over medium heat, cook, stirring constantly, just until slightly toasted and fragrant, about 1 minute, taking care not to brown the spices. Turn off heat and instantly stir in the grated nutmeg and turmeric.

Immediately transfer to spices to a food processor fitted with the stainless-steel blade. Process, pulsing the machine on and off, until the spices are ground to a fine powder.

Place a fine-meshed strainer over a mixing bowl. Pass the spices through the strainer, discarding any fibers. Let the mixture cool to room temperature. Transfer to an airtight jar and store at cool room temperature.

[missteetheironchef]

Poached Chicken Sandwich With Lemon-Caper Mayo

A quick, convenient, and healthy lunch option is hard to beat. For a gourmet (and nutritious) take on fast food, try this chicken sandwich. Those in Phase 1 can omit the bread
and make a "wrap" with the lettuce leaves.

Tender chicken breasts with a deliciously tangy dressing make a great sandwich that requires little cleanup. You can poach the chicken up to 2 days ahead; just remember to cool it completely before refrigerating.

Phase 2

2 Servings

Ingredients
2 cups water
3/4 tablespoon fresh lemon juice
2 (6-ounce) boneless, skinless chicken breasts
1/8 cup mayonnaise
1/2 tablespoon capers, drained, rinsed, and roughly chopped
4 slices whole-grain bread, lightly toasted
2 lettuce leaves
Salt and freshly ground black pepper

Instructions
Bring water and 1/2 tablespoon lemon juice to a simmer in a large, high-sided saucepan. Season chicken with salt and pepper, add to water, and simmer, covered, 10 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Remove to a plate and cool at room temperature, 5 minutes.

While chicken is cooking, mix together mayonnaise, remaining lemon juice, and capers. Season to taste with pepper.

Make each sandwich with 2 bread slices, 1 chicken breast (sliced in half lengthwise, if easier to manage), 2 tablespoons mayonnaise, and 1 lettuce leaf. Slice in half and serve.

Like this recipe? It's from The South Beach Diet® Quick & Easy Cookbook. Order your copy today!

Nutritional Information:
420 calories
15 g total fat (2.5 g sat)
25 g carbohydrate
45 g protein
3 g fiber
540 mg sodium

[missteetheironchef]

Crab Rockefeller

1 cup butter
1 onion, chopped very finely
2 packages frozen chopped spinach, cooked and drained
1 pound crabmeat
2 cups Parmesan cheese

Melt butter in saucepan. Add onion and saute until tender. Add spinach and mix well. Add crabmeat and cheese. Transfer to chafing dish and serve with crackers and Melba toast.

The Skinny: We generally don't add many ingredients to crabmeat because it has such a wonderful, delicate flavor all by itself. However, this recipe is very tasty.

[missteetheironchef]

Spinach Pesto Appetizer
By EatingWell

The EatingWell makeover of this pesto appetizer boasts about half of the calories and a quarter of the fat of the original recipe. Serve with crostini, crackers or French bread.

Servings: 16 servings
Total Time: 1 hour 20 minutes plus cooling time
Ease of Preparation: Easy
Cuisine: American
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy


Ingredients:

2 1/2 cups nonfat cottage cheese , pressed
1 10-ounce package frozen, chopped spinach , thawed and squeezed to remove excess moisture
1 8-ounce package reduced-fat cream cheese , cut into pieces
1/4 cup grated Romano cheese
1 each large egg
2 each large egg whites
2 cloves garlic , minced
2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Cherry tomatoes and fresh basil leaves for garnish, optional


Steps:

1: Preheat oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.

2: Place pressed cottage cheese, spinach, cream cheese, Romano cheese, egg, egg whites, garlic, basil, salt and pepper in a food processor. Process until smooth. Spoon the spinach mixture into the prepared pan and smooth the top with a spatula. Bake until firm, about 1 hour. Cool on a wire rack.

3: Place the pan on a serving plate, run a knife around the outer edge and remove pan sides. Garnish with tomatoes or basil leaves, if using.



Nutrition: (Per serving)

Calories - 74
Carbohydrates - 4
Fat - 3
Saturated Fat - 2
Monounsaturated Fat - 1
Protein - 8
Cholesterol - 24
Dietary Fiber - 1
Potassium - 106
Sodium - 260

Cover and refrigerate for up to 2 days. Allow to come to room temperature before serving.

[missteetheironchef]

Blue Cheese Puffs

One quarter cup butter
Three quarters cup water
Three quarters cup all-purpose flour
Dash red pepper
3 eggs
1 3-oz container crumbled blue cheese

Place butter and water in saucepan and bring to a boil. Remove from heat and add flour and pepper stirring constantly until smooth. Add eggs and beat well. Stir in cheese and beat again. Allow mixture to sit for about 10 minutes, then place tablespoonfuls on a greased baking sheet 2 inches apart. Bake at 400 degrees for 30 minutes until golden brown.

The Skinny: Use your favorite egg substitute