I just love healthy appetizers! I often like to make a meal of them. When I’m planning to entertain, I have the hardest time thinking of low-calorie, delicious, healthy hors d’ oeuvres to serve to my guests.
It’s so easy to grab the chips and salsa or the block of cheese. Now I keep this list taped inside my kitchen cupboard so that I can quickly and easily make choices.
Healthy Party Options:
- Roasted Garlic
- Shrimp and cocktail sauce
- Oysters wrapped in bacon, served with mustard
- Veggies and dip
- Edamame sprinkled with sea salt
- Fruit with a dip of fat-free whipped topping
- Relish tray
- Bruschetta
- Smoked salmon served with crackers, fat-free cream cheese, capers, raw, red onions rings, and lemon wedges
- Cherry tomatoes and cubes of mozzarella cheese speared on a toothpick. Drizzle with olive oil and balsamic vinegar
- Portobello mushrooms with cheese and spaghetti sauce
- Turkey kielbasa hunks on toothpicks, served with mustard
Baked Portobello Caps
My friend and neighbor, Pat, shared this low-calorie recipe with me a few years ago. It was so easy and delicious that I knew right away it was a “keeper.” I made a few changes in the original recipe to make it more to my taste.
- Oven-375 degrees
- Spray a baking dish or cookie sheet with Pam
- Arrange the mushroom caps on the pan, gill side up
- Spread 1-2 T. of spaghetti sauce in each cavity
- Top with a small amount of goat, feta, or mozzarella cheese
- Bake for 20 minutes
- Garnish with chopped fresh basil (optional)
Oysters Wrapped in Bacon
- Preheat oven on broil
- Drain 1 pint of select oysters
- Using reduced-fat or turkey bacon, cut each strip into thirds
- Wrap each oyster in a piece of bacon and secure with a wooden toothpick
- Place oysters on broiling pan, sprinkle with salt, pepper, and garlic powder
- Spread a small amount of mustard on each oyster
- Broil about four inches from the heat for 2-3 minutes, or until golden
Cowboy Caviar
My friend, Marian, gave me this popular appetizer recipe. It is always a big hit at her house. You don’t have to be picky about what type of beans or tomatoes you use, as it is always delicious!
- 1 can black-eyed peas (or black beans)
- 1 can white corn
- 1 can chick peas (garbanzo beans)
- 2/3 cup green onion slices
- 1/2 lb. Roma tomatoes, chopped
- 1 ripe avocado, diced (optional)
Mix together with 2 T. red wine vinegar, 2 t. hot sauce, 2 t. olive or canola oil, salt and pepper. Serve with low-fat tortilla chips.
Garbanzo Spread
In a food processor, add:
- 2 cans of drained garbanzo beans (chick peas)
- 3 cloves of garlic
- 5-6 roasted red peppers (purchased in a jar)
- The juice of 1 lemon or fresh rosemary (opt.)
Blend and drizzle olive oil in until smooth (about 3-4 T.)
Serve with veggies, low-fat crackers or low-fat pita chips
No-Guilt Guacamole
This appetizer is a big hit with my husband. He has no idea that peas are included in the ingredients. (Makes about 1 1/2 cups. Serving size=2T. For 55 calories, 3 g. fat, 1 g. fiber)
- 1 avocado
- 1/2 cup frozen peas, thawed
- 1 T. lime juice
- 1 medium tomato, diced
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1 small jalapeno pepper, seeded and diced
- 1/2 t. ground cumin
- 1-2 T. fresh cilantro leaves, chopped (optional)
Scoop the avocado flesh into a bowl. Add the peas, lime juice, tomato, onion, garlic, cilantro, jalapeno, and cumin. Add salt and pepper to taste.
Blend or process until smooth or desired consistency.
