Appetizer & Snack Recipe Library

Substitution Ideas for Common Ingredients:
  • PB2 instead of Peanut Butter
  • Califlower instead of Rice
  • Shitake Noodles instead of Noodles
  • Spaghetti Squash instead of Noodles
  • Portabella Mushrooms as a Bun
  • Cauliflower to make Pizza Crust
  • Bacon Zucchini Fries
    Yields: 8

    INGREDIENTS

    • Cooking spray
    • 4 Zucchini, cut into wedges
    • 16 Strips turkey bacon
    • Ranch, for serving

    DIRECTIONS

    1. Preheat oven to 425° and spray baking sheet with cooking spray.
    2. Wrap each zucchini wedge in turkey bacon and place on baking sheet.
    3. Bake until the turkey bacon is cooked through and crispy, 35 minutes. Serve with ranch.
    Cheese Ball Bites
    Yields: 18

    INGREDIENTS

    • 8 Slices Turkey bacon
    • 8 oz. cream cheese, softened
    • 1 Teaspoon Garlic powder
    • 1 Teaspoon paprika
    • Kosher salt
    • Freshly ground black pepper
    • ⅓ Cup freshly chopped chives
    • ⅓ Cup finely chopped pecans
    • 18 Pretzel sticks

    DIRECTIONS

    1. In a large nonstick skillet, cook bacon until crispy, 8minutes. Drain on a paper towel lined plate, then finely chop. Set aside.
    2. Meanwhile, in a large bowl, stir together cream cheese, cheddar cheese, garlic powder, and paprika and season with salt and pepper. Use a cookie scoop to form mixture into 18 small balls and transfer to a parchment lined baking sheet. Refrigerate until firm, 1 hour.
    3. In a shallow bowl, stir together bacon, chives, and pecans.
    4. Roll balls in bacon-chive-pecan mixture, insert a pretzel stick into each, and let come to room temperature 15 minutes before serving. (If not serves right away, loosely cover with plastic wrap and return to fridge.)
    Loaded Zucchini Skins
    Yields: 16

    INGREDIENTS

    • ½ Pound turkey bacon
    • 4 large zucchini
    • 2 Tablespoons extra-virgin olive oil
    • 1/2 Teaspoons Chili powder
    • ¼ Teaspoons cumin
    • Kosher salt
    • Freshly ground black pepper
    • 2 Cups shredded cheddar
    • 1 Cup Sour cream
    • 2 Green onions, sliced

    DIRECTIONS

    1. Preheat oven to 400°.
    2. Cook turkey bacon until crispy, 8 to 10 minutes, then transfer to a paper towel lined plate to drain and chop into small pieces.
    3. Cut Zucchinis in half lengthwise. Using a large metal spoon, scoop out seeds from the insides, then cut each half into three to four pieces.
    4. Transfer zucchini to a large baking sheet and toss with olive oil. Season with chili powder, cumin, salt, and pepper.
    5. Bake until slightly tender, about 5 minutes. Top each Piece of zucchini with cheese and bacon.
    6. Return to oven and bake until cheese is bubbly and zucchini is tender, about 10 minutes more. Garnish with sour cream and green onions.
    Protein Guacamole
    Prep: 20min, Cook: 0min, Total: 20min, Serves: 8-10 (Serving Size: 2-3 tablespoons)

    INGREDIENTS

    • 1/2 cup fresh green peas (shelled)
    • 3 small-medium avocados, pitted and peeled
    • 1 tomato, chopped
    • 1/4 diced red onion
    • 2 serrano or jalapeño peppers, chopped
    • 2 cloves garlic, peeled and chopped
    • 1/4 cup cilantro, finely chopped
    • Juice of 2 limes
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon sea salt

    DIRECTIONS

    1. In a blender or food processor, purée peas.
    2. Combine the peas, lime juice, spices and avocado in the blender or food processor and blend until smooth.
    3. Add red onion, serrano peppers, tomato and cilantro and blend together.
    4. Remove from the mixer and put in a bowl to chill in the fridge. Serve cold, and enjoy with baby cucumbers, carrots, celery and broccoli.
    5. Enjoy!
    Salsa Verde: Green Tomatillo Salsa
    Yields 1 Cup

    Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don’t want to live without.

    INGREDIENTS

    • 8 oz (5 to 6 medium) tomatillos, husked and rinsed
    • Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), Steamed
    • 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
    • Scant ¼ cup finely chopped onion
    • Salt

    DIRECTIONS FOR THE RAW VERSION

    1. Roughly chop the tomatillos and chiles.
    2. In a blender or food processor, combine the tomatillos, chiles, cilantro and ¼ cup water.
    3. Process to a coarse puree, then scrape into a serving dish.
    4. Rinse the onion under cold water, then shake to remove excess moisture.
    5. Stir into the salsa and season with salt, usually a generous ¼ teaspoon.

    DIRECTIONS FOR THE ROASTED VERSION

    1. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes.
    2. Flip them over the roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles.
    3. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet.
    4. Add the cilantro and ¼ cup water, blend to a coarse puree, and scrape into a serving dish.
    5. Rinse the onion under cold water, then shake to remove excess moisture
    6. Stir into the salsa and season with salt, usually a generous ¼ teaspoon.
    Zucchini Parmesan Crisps
    Serves 4, serving size ½ cup

    INGREDIENTS

    • Cooking spray
    • 2 Medium Zucchini (about 1 pound)
    • 1 Tablespoon olive oil
    • ¼ Cup freshly grated Parmesan (¾ oz)
    • ¼ Cup plain dry bread crumbs
    • ⅛ teaspoon salt
    • Freshly ground black pepper

    DIRECTIONS

    1. Preheat the oven to 450° F.
    2. Coat a baking sheet with cooking spray.
    3. Slice the zucchini into ¼ inch thick rounds.
    4. In a medium bowl, toss the zucchini with oil.
    5. In a small bowl, combine the parmesan, bread crumbs, salt, and a few turns of pepper.
    6. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
    7. Bake the Zucchini rounds until browned and crisp, 25 to 30 minutes.
    8. Remove with spatula. Serve immediately.

    Use these buttons to access Other HLS StayConnected™ pages