Healthy Recipes - Appetizers

Cheesy Chili Quesadilla

2 1/2 cups (10 ounce) shredded Cheddar cheese
1 can (15 ounce) chili
1 can (2 1/4 ounce)sliced ripe olives, drained
1/2 cup chopped green onions or 1/4 cup chopped cilantro
2 to 4 tablespoons canned diced jalapenos
10 (8- to 10-inch)flour tortillas
No-stick cooking spray

Preparation:

Heat oven to 425° F. In bowl, combine cheese, chili, olives, green onions and jalapenos; set aside. Lightly coat one side of each tortilla with cooking spray. Arrange tortillas, oiled side down on baking sheets. Spread scant 1/3 cup cheese mixture on half of each tortilla; fold each in half. Bake in bottom 1/3 of oven 15 to 18 minutes or until tortillas are golden brown and crisp. Serve warm. Note: For a low-fat variation, substitute low-fat Cheddar cheese.

Preparation Time: 10 minutes
Cook Time: 20 minutes
Servings: 10
Nutritional Information Per Serving: 298 calories; 16 g fat; 35 mg cholesterol; 719 mg sodium; 26 g carbohydrate; 4 g fiber; 13 g protein.

Festive Cranberry Cheese Spread

1 can (16 ounce) whole berry cranberry sauce
1 can (4 ounce) diced green chiles (drained)
2 tablespoons sliced green onion
1 tablespoon lime juice
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1 package (8 ounce) reduced-fat cream cheese
Assorted crackers

Preparation:

In medium bowl, combine cranberry sauce, chiles, green onion, lime juice, garlic salt, cayenne pepper and chili powder; mix until well blended. (Makes 2 cups) To serve, place cream cheese on serving dish. Spoon 1 cup of the cranberry mixture over cheese. Serve with crackers.

Tip: Cover and reserve remaining cranberry mixture for additional appetizers. Or use as a spread, along with softened cream cheese, for leftover turkey or ham sandwiches.

Preparation Time: 10 minutes
Servings: 24 appetizers (using 1 water cracker, 2 teaspoons each of cranberry mixture and cream cheese)
Nutritional Information Per Serving: 36 calories; 1 g fat; 2 mg cholesterol; 75 mg sodium; 7 g carbohydrate; 0 g fiber; 1 g protein.

Layered Chili Dip

1 package (8 ounce) cream cheese
1 can (15 ounce) chili without beans
1 can (4 1/2 ounce) chopped mild green chiles
3/4 cup drained diced canned tomatoes
1 1/2 cups shredded PepperJack or Monterey Jack cheese
1 can (2 1/2 ounce) sliced ripe olives, drained
1/2 cup thinly sliced scallions or chopped sweet white onion

Preparation:

Place the cream cheese in a 9" deep-dish glass pie plate or 9" glass baking dish. Stir the chili to break up chunks. Spoon chili over and around the cream cheese. Sprinkle with the green chiles, tomatoes, and shredded cheese. Scatter the olives and scallions or onion over the top. Cover loosely with waxed paper and microwave on High 6 to 7 minutes, or until the chili is bubbly and the cream cheese is warmed through. Remove from oven and let stand, covered, to equalize the temperature, 4 to 5 minutes. Serve with tortilla chips.

Preparation Time: 3 minutes
Cook Time: 10 minutes
Standing Time: 5 minutes
Servings: 8 appetizer servings
Nutritional Information Per Serving: 275 calories; 22 g fat; 71 mg cholesterol; 581 mg sodium; 8 g carbohydrate; 2 g fiber; 13 g protein.

Tomaoto and Artichoke Foccacia

Vegetable cooking spray 1 container (10 ounce) refrigerated pizza dough
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon dried basil
1 can (14 1/2 ounce) pasta-style chunky tomatoes, drained
1 can (8 1/2 ounce) artichoke hearts, drained and quartered
1 can (4 ounce) sliced mushrooms, drained
8 ounces feta cheese, crumbled
1/2 cup thinly sliced red or green bell pepper

Preparation:

Heat oven to 425º F. Lightly grease a 13- by 9-inch baking pan with cooking spray. Unroll pizza dough and press evenly over bottom and about 1-inch up sides of prepared pan. Brush dough with olive oil; sprinkle with garlic and basil. Cover with drained tomatoes, artichoke hearts and mushrooms. Sprinkle with feta cheese and sliced bell pepper. Bake pizza about 20 minutes until crust is golden brown.

Preparation Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
Nutritional Information Per Serving: 220 calories; 10 g fat; 25 mg cholesterol; 920 mg sodium; 23 g carbohydrate; 3 g fiber; 9 g protein.

Tomato Crostini with Fontina Cheese

24 baguette slices, cut 1/2-inch thick
1 can (14 1/2 ounce) Italian-style diced tomatoes, drained
1 can (2 1/4 ounce) sliced ripe olives, drained
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar1 tablespoon olive oil
1/4 teaspoon crushed red pepper 24 small slices (~ 4 ounces) fontina cheese

Preparation:

Heat oven to 350° F. Place baguette slices on baking sheet; bake 8 to 10 minutes or until toasted, turning once. Meanwhile, in medium bowl, combine tomatoes, olives, parsley, vinegar, oil and red pepper. Place 1 cheese slice on each toast; return to oven. Bake 2 to 3 minutes or until cheese begins to melt. Top each with about 1 tablespoon tomato mixture. Serve immediately.

Preparation Time: 15 minutes
Cook Time: 15 minutes
Servings: 24 appetizers (1 per serving)
Nutritional Information Per Serving: 62 calories; 3 g fat; 6 mg cholesterol; 193 mg sodium; 7 g carbohydrate; 0 g fiber; 2 g protein.

Turn Up The Heat Cheese Dip

1 can (16 ounce) baked beans
1 package (16 ounce) processed cheese spread with jalapenos
1 can (4 ounce) chopped green chiles, drained
Corn chips, tortilla chips or assorted vegetables for dipping

Preparation:

Cut cheese into 1/2-inch cubes. Place in a medium saucepan and heat over low heat, stirring frequently, until melted. Stir in beans and chiles. Heat until hot. Serve warm with chips and/or vegetables. Note: For a less spicy version, substitute 1 package (16 ounces) of regular processed cheese spread.

Preparation Time: 15 minutes
Cook Time: 5 minutes
Servings: 8
Nutritional Information Per Serving: Calories 238; Fat 13g (Saturated 8g); Cholesterol 43mg; Sodium 1,131mg; Carbohydrate 19g (Dietary Fiber 3g); Protein 13g.