How about a thread for low carb snacks and appetiziers?
I'll start us off.
Red and Green Bell Pepper Bites
1 medium Bell pepper
1medium green bell pepper
1/4 cup sliced
almonds
4 oz cream cheese softened
1 tsp no salt lemon pepper seasoning blend
1 tsp fresh lemon juice
Cut each bell pepper in half lengthwise; discard the stems, ribs and seeds, Cut each half into six peices. Arrange the pieces with the skin side down on a decorative serving platter, set aside.
In a medium skillet, dry roast the almonds over medium heat for 3-4 minutes or until golden brown, stirring occasionally. Transfer 1 tbsp of the almonds to a small plate and reserve for garnishing. Process the remaining almods in a food processor or blender 15-20 seconds until finely ground.
In a medium mixing bowl, beat the cream chese, lemon pepper seasoning, and lemon juice with an electric mixer for 1-2 minutes or until creamy. Add the
ground almonds and breat for 10 second or until combined.
Spoon the mixture into a piping bag fitted with a wide star or round tip. Pipe about 1 tsp f the mixture onto each bell pepper piece. Garnish with the sliced almonds. (They are prettier if you place two of the sliced almonds into on side of the filling on each, so that they look like a slightly open set of wings)
Serves 8 people at 3 pieces per serving
per serving:
Calories 39
Carbs: 3
Fiber: 1
Beef Rollups
Serving Size: 24
-= Ingredients =-
2 pkgs. Carl Buddig Beef
8 oz. Cream cheese ; (room temperature)
1 Tbs. Worcestershire sauce
1 tsp. Onion powder
1 tsp. Garlic powder
1/2 tsp. Dill weed
2 tsp. Italian seasoning
-= Instructions =-
Add the cream cheese, Worcestershire sauce and all the spices into a bowl and blend until smooth. Spread onto individual slices of beef in a thin layer.
Roll up and refrigerate at least an hour or two before serving.
net carbs: 0.25 per serving
Reduced Carb Antipasti Tortilla Bites
Serving Size: 48
-= Ingredients =-
4 12" Reduced Carb Flour Tortillas
1/4 cup Dijon Mustard
1/2 cup Mayonnaise
4 slices Prosciutto
8 slices Provolone Cheese
1/2 cup roasted Red Bell Pepper ; chopped
4 tsp. Kalamata Olive ; seeded and chopped
4 Tbsp. Red Onion ; chopped
2 tsp. Capers
4 Tbsp. Sundried Tomato ; (packed in oil), chopped
1/2 cup Parmesan Cheese ; grated
4 tsp. Feta Cheese ; crumbled
16 slices Genoa Salami
1 Roma ; (plum) Tomato, thinly sliced
-= Instructions =-
1. Combine dijon mustard and mayonnaise in a small bowl. Lay out tortillas and evenly spread the mustard/mayo mixture over the tortillas.
2. Layer the remaining ingredients in the center of the tortilla, lengthwise. Tightly roll up the tortillas. Cut into 1" sections. Secure with toothpicks if necessary and serve.
net carbs: 2 per serving
Reduced Carb BBQ Glazed Chicken Rollers
Serving Size: 12
-= Ingredients =-
12 6" Reduced Carb Flour Tortillas
24 oz. Grilled Chicken ; cut into chunks
4 oz. Red Onion ; sliced
3 oz. Celery ; finely chopped
6 oz. Blue Cheese ; crumbled
6 oz. low sugar BBQ Sauce
-= Instructions =-
1. Fill each tortilla with 2 oz. chicken, 1/4 oz. red onion, 1/4 oz. celery and 1/2 blue cheese. Place fillings down the center. Roll up tightly like a taquito. Place seam side down on a preheated grill and baste with BBQ sauce.
2. Turn over and continue grilling, while basting all sides of the tortilla. Grill until heated throughout, about 6-7 minutes. Serve.
net carbs: approx 4 per serving depending on BBQ sauce and brand of LC tortillas used
Turkey-Olive Appetizers
Serving Size: 40
-= Ingredients =-
8 Ounces cream cheese ; softened
1/4 Cup oil-packed sun dried tomatoes ; drained and minced
2 green onions minced
1/2 Pound CRACKED PEPPER TURKEY BREAST ; sliced thin
1/2 Cup parsley ; minced
40 decorative toothpicks
40 Small to Medium green pimento stuffed olives
-= Instructions =-
1. In a small bowl, blend cream cheese with the sun dried tomatoes and green onions until smooth and spread able.
2. Lay each cracked pepper turkey breast slice on a clean surface and spread with the cream cheese mixture, leaving about 1/2 uncoated on one end.
3. Roll the turkey up towards the end free of cream cheese and seal.
4. Dip each roll-up in chopped parsley to coat, then wrap individually in plastic wrap and chill until ready to serve.
5. To serve, secure each roll-up with 5 toothpicks, marking each piece, and slice in between the picks at a slight diagonal. Garnish each piece with an olive.
-= Exported from BigOven =-
Bell Pepper Nachos (1.5 Pts)
Recipe By: Betty Crocker
Serving Size: 6
Cuisine:
Main Ingredient:
-= Ingredients =-
1/2 orange bell pepper ; seeded and cut into
6 strips
1/2 red bell pepper ; seeded and cut into
6 strips
1/2 yellow bell pepper ; seeded and cut into
6 strips
3/4 cup shredded reduced-fat Monterey Jack cheese
3 ounces
2 tablespoon chopped ripe olives
1/4 teaspoon crushed red pepper
-= Instructions =-
Cut bell pepper strips crosswise in half. Arrange close together inungreased broilerproof pie pan, 9 × 1 1/4 inches, or round pan, 9 × 1 1/2inches. Sprinkle with cheese, olives and crushed red pepper.
Set oven control to broil. Broil peppers with tops 3 to 4 inches from heatabout 3 minutes or until cheese is melted.
