Thread: Appetizers -- The Beginning of the Meal

Crispy Chili Twists

Ingredients:

2 cups rotini -- uncooked
vegetable oil
2 tablespoons grated parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder

Instructions:

Cook and drain pasta as directed on package. Rinse with cold water; drain very thoroughly (excess water on pasta will cause oil to spatter).

Heat oil (1 inch) to 375º. Fry pasta, about 1 cup at a time, about 2 minutes or until crisp and light golden brown, stirring if necessary to separate.
Drain on paper towels.

Mix remaining ingredients in large bowl; toss with pasta until evenly coated.


Yield: 4 serving (1/2 cup serving size)

Nutrition information:
Per serving: 84 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 16g Carbohydrate; 1mg Cholesterol; 69mg Sodium

Oven Fried Onion Rings

2 T. all purpose flour
1/4 t. salt
freshly ground pepper
1/3 C. plain dried bread crumbs
1/4 C. fat-free egg substitute
2 large (8-ounce) onions, peeled, sliced 1/4
inch thick, and separated into double rings.

1 serving (1Cup):95 cal, 1g fat, 0g sat fat, 0mg chol, 245mg sod. 19g carb, 3g fib, 4g prot, 47mg

Tortilla Swirls

3/4 cup nonfat cream cheese
1/2 cup nonfat sour cream
1 cup shredded nonfat cheddar cheese
1/2 green bell pepper, seeded and finely chopped
8 scallions, thinly sliced
2 teaspoons fresh limejuice
Nine 6-inch fat-free flour tortillas

1. In a small bowl, with an electric mixer at medium speed,
beat the cream cheese and sour cream until smooth. WIth the
mixture at low speed, blend in the cheddar cheese, pepper,
scallions and lime juice.

2. Place the tortillas on a work surface. Spread about 1/4 cup of
the cheese mixture on each tortilla; roll up and place, seam-
side down, on a plate. Cover the rolls with plastic wrap and.
refrigerate until chilled, at least one hour.

3. With a serrated knife, cut each tortilla roll into 6 equal slices;
arrange, cut-side up, on a serving platter. Top each swirl
with 1/4 teaspoon salsa.

Fresh Fruit Dip

8 ounces light cream cheese -- softened
7 ounces marshmallow cream
1/2 cup crushed pineapple in juice -- drained
1 teaspoon orange zest
1/2 teaspoon orange liqueur -- or orange concentrate
1/8 teaspoon ground ginger

Combine all ingredients, stir well. Cover and chill.

Yield: "2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 38 Calories (kcal); 1g Total Fat; (29% calories from fat); 1g Protein; 6g Carbohydrate; 4mg Cholesterol; 43mg Sodium

Fluffy Peanut Butter Dip

Ingredients:
1/2 c creamy peanut butter
8 oz vanilla yogurt
1/8 tsp ground cinnamon (optional)
1/2 c thawed frozen whipped topping
apples or pears for dipping

Directions: Mix peanut butter, yogurt and cinamon well. Fold in whipped topping. Chill and Serve.

# Servings: 12
Serving Size: 2 tablespoons
Calories: 90
Fat Grams: 6
Fiber Grams: 1

Almost chicken Flatbread

Ingredients
2 ounces of chicken
2 slices soy peperjack cheese
1/2 onion 1 large pita pocket
1 spray of vegtable spray

Instructions
fry onion and chicken in frying pan with the spray of vegatble spray, cut pita into two halfs; put one peice of the soy cheese into each half of the pita, then add the chicken mixture, enjoy!!!

Bagel Pizza

Ingredients
1 Bagel
Tomato Sauce
2 Tomato Slices
seasonings


Instructions
Preheat oven to 350. Cut bagel in half, and spread with tomato sauce. Put some spices on. Put 1 slice of tomato on each half. Bake at 350 for 10 minutes. VERY satisfying!

Mixed Bean Salad

1 15 oz can unsalted green beans
1 15 oz can unsalted wax beans
1 15 oz can unsalted kidney beans
1 15 oz can unsalted garbanzo beans
1/4 cup onions, chopped
1/4 cup orange juice
1/2 cup cider vinegar
Sweetener — if desired

Drain beans and place into decorative bowl. Add onion and mix thoroughly.
Combine juice and vinegar — adjust taste with sweetener if desired. Pour
over bean mixture. Stir to coat. Let stand for 30 minutes before serving.
Yield: 8 servings (approximately 3/4 cup per serving). Makes 8 servings.

Calories 130, Fat 0g, Fiber 7, Carbo 25g.

bump

sautéed apples with butterscotch-custard sauce

POINTS | 3
Servings | 4


Ingredients
1 serving cooking spray (5 one-second sprays per serving), butter-flavored
4 medium apple(s), cored and thinly sliced (unpeeled)
1 1/4 oz frozen apple juice concentrate (undiluted), thawed (about 2 tbsp)
3 tbsp dark brown sugar
2 tsp margarine
2 tsp cornstarch
3/4 cup fat-free half-and-half cream

Instructions

Coat a large skillet with cooking spray. Add apple slices and sauté over medium heat, stirring frequently, until lightly browned, about 5 minutes. Add apple juice concentrate and simmer until juice is absorbed, about 2 to 3 minutes; set aside over very low heat.

Meanwhile, combine sugar and margarine in a heavy-bottomed pot. Cook over low heat until sugar melts, stirring frequently, about 2 minutes.

In a small bowl, stir together cornstarch and 2 tablespoons of half-and-half until smooth; add remaining half-and-half and pour cornstarch mixture into melted sugar. (Note: Be careful of splattering because the mixture may sizzle.) Cook over medium heat, stirring constantly, until mixture is thickened and smooth, about 2 minutes. Yields about 1 cup of apple slices and 2 tablespoons of sauce per serving.