Appetizer Recipes

Appetizer Recipe – CHEESE AND PINEAPPLE PUPUS

Exchanges per serving: 1/3 cup dip=5 Fat, 1/2 Lean meat, 1/2 cup

pineapple=1 Fruit

Calories per serving: 250 Yield: Fruit, 4 cups,Sauce, 3 cups

1 whole fresh pineapple, cubed (Makes about 4 cups)

1 1/2 cups diet mayonnaise

1 cup cheddar cheese, grated

1/2 cup shredded unsweetened coconut

Serve pineapple chunks on picks with other ingredients in bowls.

Dip pineapple first in mayonnaise, then in cheese and coconut.

Appetizers – RUMAKI

Exchanges per serving: 4 Rumaki=2 Fat, 1/2 Meat

Calories per serving: 125 Yield: 48 rumakis

12 chicken livers

1 teaspoon seasoned salt

1/8 tsaspoon ginger

1 cup water chestnuts, drained

16 slices of bacon

Cut livers into small bite-sized pieces and season with salt and

ginger; cut water chestnuts into halves and bacon into thirds. Wrap

each piece of liver with a half chestnut in bacon and secure with a

pick. Broil or bake in 425 degree oven until golden brown (25-30

minutes). Serve with hot fruit chutney, chili sauce, Chinese mustard.

Appetizer – CHEESE NIBBLERS

Exc: per serving: 1 ball=1/4 Bread, 2/3 Fat, 1/4 Meat

Calories per serving: 60 Yield: 36 nibblers

1/2 cup sharp cheddar cheese, grated

1/2 cup diet margarine

1 cup flour

Mix ingredients together and roll into balls. (These can be made

ahead of time and frozen.) To bake, place in a preheated 375 degree

oven for 15 minutes. If frozen, bake for 20-25 minutes.

Chicken Quesadilla Appetizers – Chicken Quesadillas

The convenience of using a deli-prepared roasted chicken saves you time and

makes this recipe simple to prepare. Serve as a main course or as a party

appetizer. Cutting back on the fat? Omit the butter and pan-fry the quesadilla in a

dry skillet…don’t worry, it won’t stick and the tortilla will be nice and

crispy.

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment

In a bowl combine the deboned and shredded chicken, cheese(s), red onion,

green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste

with salt and pepper.

To assemble and cook a quesadilla, spread or brush the softened butter on one

side of two tortillas. Place one tortilla butter-side down in a medium-heated

10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the

tortilla and top with the remaining tortilla, butter-side up. Cook until the

bottom tortilla is nice and golden brown, using a pancake turner, carefully turn

the quesadilla over and cook until nicely golden brown. Repeat process 3 more

times with remaining tortillas and chicken mixture.

To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour

cream and salsa on the side.

Makes 4 main course servings or 32 appetizers.

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