Thursday, November 11, 2010

Recipe of the Week: Thanksgiving Appetizers

If you are like me, I could eat an entire meal on appetizers alone. Tapas bars and small plate bistros are all the rage these days, but my family has been preparing party sized nibbles since before I was born.

Whether you call them hors d'oeuvres, canapes, crudites, an amuse-bouche or finger foods, appetizers come in all shapes and sizes. Here are a few that would be great to serve prior to your Thanksgiving Day feast.


Blue Cheese Dip

1/2 Cup Non-Fat Yogurt
1/2 Cup Reduced Fat Mayo
1 Cup Reduced Fat Sour Cream
4 Green Onions, finely chopped
2 Tablespoons Dried Parsley
4 Ounces Blue Cheese, Crumbled
1 Garlic Clove, Minced
Cracked Black Pepper, to taste

In a medium bowl, mix all ingredients together. Cover and chill for at least 2 hours. Serve with assortment of crackers or cut up veggies.

Teriyaki Meatballs

2 Egg Whites
1/4 Cup Green Onions, diced
2 Tablespoons Soy Sauce
1 Tablespoon Fresh Ginger, grated
2 Teaspoons Sesame Oil
1 Garlic Glove, pressed through a garlic press
1 pound ground Chicken, Pork or Turkey
1 Tablespoon Vegetable Oil
1/2 Cup Teriyaki Sauce (the thicker the better)
Toasted Sesame Seeds, Garnish

In a large bowl, whip egg whites then add onions, soy sauce, ginger, sesame oil and garlic until blended. Add meat and mix together with your hands until combined. Shape mix into 25-30 mini meatballs.

Heat a large skillet over medium-high heat, add oil. Brown batches of meatballs, trying not to over-crowd the pan. Once brown, place on foil lined cookie sheet. To finish, place meatballs in a 425 degree oven and brush with teriyaki sauce, cooking about 5-8 minutes.

To serve, insert toothpick and sprinkle with toasted sesame seeds (place some teriyaki sauce on the side for dipping)

Spicy Chickpeas

1/4 Teaspoon Cinnamon
1/8 Teaspoon Cayenne Pepper
1/2 Tablespoon, Curry Powder
1/4 Teaspoon Turmeric Powder
1/4 Teaspoon Garlic Powder
1 1/2 Tablespoons Olive Oil
1 15 oz Can Chickpeas, rinsed and drained (dry flat on paper towels to soak up moisture)

Mix spices together in a small bowl. Heat large frying pan over medium-high heat; add oil. Once the chickpeas have drained well and dried, add them to the pan then add spice mix. Toast chickpeas until browned and crisp, about 30 minutes (adjust heat to avoid burning, if necessary).

Images courtesy of Google Images
Recipes courtesy of Low Fat Lifestyle (do you think anyone noticed that all the appetizers above are low fat and healthy)