Hasty Tasty Low Carb Snacks & Appetizers (5 page)

DIRECTIONS:

Preheat oven to 450 degrees.

In a small bowl, mix all the ingredients.

Spread a tablespoonful on each slice of bread.

Put slices on ungreased baking sheet.

Bake for 6-8 minutes or until cheese is melted.

NUTRITIONAL FACTS PER SERVING:

108 calories

9 g total fat

2 g saturated fat

7 g unsaturated fat

4 g carbohydrate

3 g protein

160 mg sodium

Tantalizing Thai Shrimp

I love these really easy no-cook appetizers.  They are spicy with a garlic and lime flavor.  Keeping shrimp on hand in my freezer allows these to be prepared at the last minute.

PREP TIME:

15 MIN + MARINATING TIME

YIELD:  8 SERVINGS

INGREDIENTS:

¼ cup olive oil

2 tablespoons rice vinegar

2 green onions, chopped

1 tablespoon lime juice

1 tablespoon fresh cilantro

1 clove garlic, minced

½ teaspoon red pepper flakes, crushed

1 teaspoon lime peel, grated

¼ teaspoon salt

¼ teaspoon pepper

2 pounds medium shrimp, cooked, peeled and deveined

DIRECTIONS:

Put all ingredients except shrimp into a re-sealable plastic bag.

Add the shrimp.

Seal bag and turn to coat.

Refrigerate for 30 minutes.

Drain away the marinade.

Place shrimp on serving plate.

If desired, garnish with a cilantro leaf.

NUTRITION FACTS PER SERVING: (1/2 CUP)

170 calories

7 g total fat

1 g saturated fat

6 g unsaturated fat

2 g carbohydrate

23 g protein

225 mg sodium

Polenta Chicken Rounds

Wow, I love polenta and was excited to find this delicious recipe.  They look elegant and are very filling as a snack or appetizer.  To shorten the preparation time, I use the already prepared tubes of polenta.  Be sure to read the label for carb content.

PREP TIME:  30 MIN (LESS USING TUBES OF POLENTA)

COOK TIME:  10

YIELD:  32 SERVINGS

INGREDIENTS:

2 ½ cups water, divided

¾ teaspoon salt

¼ teaspoon pepper

1 cup cornmeal

½ cup heavy whipping cream

TOPPING:

2 cups shredded cooked chicken

2/3 cup pesto, prepared

¼ teaspoon pepper

½ cup dried cranberries

DIRECTIONS:

In a small saucepan, bring water to boil with salt and pepper.

Reduce heat to a gentle boil.

Slowly add cornmeal.

Cook and stir for 15-20 minutes or until polenta is thickened and pulls away from the sides of the pan.  It will be very thick.

Pour into 15” X 10” X 1” pan.

Let stand until firm, about 30 minutes.

Cut polenta with a cookie cutter.

In a large bowl, combine chicken, pesto and pepper.

Put 1 tablespoon mixture over each polenta round.

Sprinkle with cranberries.

NUTRITION FACTS PER SERVING:

81 calories

5 g total fat

2 g saturated fat

3 g unsaturated fat

5 g carbohydrate

4 g protein

146 mg sodium

Sausage Jalapeno Grill

These tasty forkfuls of ambrosia are truly a culinary gift to our barbecue events. It’s difficult to eat only two.

PREP TIME:  25 MIN

YIELD:  12 SERVINGS

INGREDIENTS:

¾ pounds bulk pork sausage

12 strips bacon

24 fresh jalapeno peppers

DIRECTIONS:

Wash peppers and remove stems.

Cut a slit along one side of each pepper.

Remove seeds, rinse and dry peppers.

In a skillet, cook sausage over medium heat until no longer pink.

Drain.

Stuff peppers with the sausage.

Wrap ½ slice bacon around each and secure with a toothpick.

Grill peppers, uncovered over medium heat.  About 15 minutes until bacon crisp.

Note:

The oils from the hot peppers can burn the skin.  Wear disposable plastic gloves and avoid rubbing your eyes.

NUTRITION FACTS PER SERVING:  (2 peppers)

192 calories

18 g fat

7 g saturated fat

11 g unsaturated fat

2 g carbohydrate

4 g protein

282 mg sodium

Morning Meatballs

These meatballs can be made ahead and perfect for any meal or snack.  Once a week I prepare a batch of these to keep in the fridge to easily be re-heated.  I even take them in a plastic bag on-the-go to eat cold.  They also freeze well.

PREP TIME:  10 MIN

COOK TIME:  20 MIN

YIELD:  15 SERVINGS

INGREDIENTS:

1 pound lean ground beef (can substitute turkey sausage)

3 large eggs

32 oz. pork sausage (can substitute turkey sausage)

2 tablespoons onion, minced

½ pound shredded cheese, shredded

DIRECTIONS:

Preheat oven to 350 degrees.

In a bowl, combine all ingredients.

Pepper to taste.

Mix thoroughly.

Roll into 1 ½ inch balls or patties.

Place onto a baking sheet.

Bake 18-20 minutes.

NUTRITION FACTS PER SERVING:

313 calories

25 g fat

0.41 g carbohydrate

20 g protein

Faux Potato Skins

These do not have the same crunchiness as a real potato skin but they taste so good that I don’t even feel that I am missing out on the real thing.

PREP TIME:  10 MIN

BAKE TIME:  30 MIN

INGREDIENTS:

1 egg

2 cups cauliflower puree (cook cauliflower, then puree)

1 cup cheddar cheese, shredded

4 slices bacon, cooked and chopped

¼ cup sour cream

2 tablespoons green onions, minced

DIRECTIONS:

Preheat oven to 375 degrees.

In bowl mix puree and egg.

Mix well.

Put 2 tablespoons mash into greased muffin tin cups.

Spread up the sides to about ½ inch thick. (If too thin, won’t come out of tin.)

Bake 30 minutes until dry and firm.

Take out of muffin tins using butter knife.  Release gently.

Place on greased cookie sheet.

Fill cups with cheese and bacon

Bake another 5 minutes until cheese is melted.

Garnish with sour cream and green onions.

NUTRITION FACTS PER SERVING:

115 calories

0 g saturated fat

2 g carbohydrates

9 grams protein

Filet Mignon Morsels

These decadent bite-sized appetizers are great for picnics, parties, and special treats for the family.  They are easy and quick to grill.