Parties, Holidays, and Appetizers
Here are some
recipes that are good for taking along to most any occasion or for
entertaining at home—or for your family dinners. Some of the appetizers can be used for snacks. Phases listed under
These are just a few
ideas. Other recipes suitable for these categories can be found
throughout this Web site. See links at bottom of this page.
Marinated Vegetables and Turkey Platter
All Phases. A Betty Crocker
recipe. This is good as well as attractive.
1/3 cup tarragon vinegar
1/4 cup vegetable oil (canola or olive)
2 teaspoons dried oregano leaves
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cloves garlic, finely chopped (or use 1 teaspoon crushed
garlic from jar)
1 medium cucumber, sliced (1/2 of a long seedless cuke is
1 medium red onion, sliced and separated into rings
1 medium green bell pepper, cut into rings, cut in half
1 medium red bell pepper, cut into rings, cut in half
1 medium yellow bell pepper, cut into rings, cut in half
6 Roma (plum) tomatoes, sliced
Kale or red-leaf lettuce leaves
24 thin slices smoked turkey (about 1 1/2 pounds)
Mix vinegar, oil, oregano, mustard, pepper, and garlic.
Place cucumber, onion, bell peppers, and tomatoes in sealable heavy-duty
plastic bag (or a large Tupperware-type container). Pour vinegar mixture
over vegetables; seal bag and toss. Refrigerate at least 4 hours or
Line serving platter with kale or lettuce. Drain
vegetables. Arrange vegetables and turkey on lettuce.
Provide tongs for serving. Phase 2 dieters can stuff into
whole-wheat pocket bread or between buns if desired, but it’s good on a
plate without the bread.
This is an attractive and colorful presentation. The
picture in the book shows the lettuce at one end of what looks like a
9x13 white dish atop variegated white-green kale, and the veggies at the
other end of the dish, not on the kale.
When I make it, I slice a slab of turkey (usually Jennie-O
Cajun style). For a larger crowd, make a bit extra and use a larger
glass dish, maybe 10 x 15 inches. I use kale to line the dish under the
turkey under the turkey only.
All Phases. Ten servings. A Betty Crocker recipe.
bottle (16 ounces) Italian dressing
teaspoon ground mustard
cloves garlic, crushed (or 2 teaspoons crushed garlic from jar)
(16 ounces each) French-style green beans, drained*
(16 ounces each) red kidney beans, rinsed and drained
sliced green onions
cup chopped fresh parsley
small head cauliflower, coarsely chopped (about 4 cups)
dressing, mustard, and garlic in large glass or plastic bowl. Add green beans,
kidney beans, onions, parsley, and cauliflower; toss. Cover and refrigerate
about 3 hours or until chilled, stirring occasionally.
serving, drain salad. Line salad bowl with lettuce. Spoon salad onto lettuce.
*1 package (16 ounces) frozen French-style
green beans, steamed,
can be substituted for the canned green beans.
Note: The original recipe called for 2 tablespoons sugar
mixed with the dressing, but it can be omitted and it’s just as good, if not better.
If you want a slightly sweet taste without sugar, use Splenda or another sugar
Garbanzo Bean Round-Up
All Phases. A good bean salad. From Lawry’s New Taste of Mexico cookbooklet.
1 can (15-16 ounces) cut green beans, rinsed and drained
1 can (15-16 ounces) garbanzo beans, rinsed and drained
1 can (15-16 ounces) kidney beans, rinsed and drained
1 small can (2.25 ounces) sliced ripe olives, drained (about 1/2 cup)
1 medium tomato, chopped
1/2 cup chopped red onion
3 tablespoons red wine vinegar
1 1/2 tablespoons vegetable oil
1 teaspoon Lawry’s Lemon Pepper Seasoning
3/4 teaspoon Lawry’s Seasoned Salt
Combine all ingredients in large bowl. Refrigerate at least one hour before serving.
Makes 8–10 servings. Double for large groups.
bean salad recipes
for All Phases
Italian Style Brown Rice Salad
Phases 2 and 3. Recipe by MizFrog.
4 cups cooked brown rice, at room
1 1/4 cups frozen green peas, briefly
steamed and cooled
1 cup thinly sliced celery
1 cup diced sweet red pepper (or 1
whole medium-sized pepper)
1/2 cup sliced green onions
3 tablespoons canola oil
3 tablespoons tarragon vinegar (or fresh lemon juice)
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
Cherry tomato halves, for garnish, if
Prepare brown rice according to
package directions. While rice is cooking, prepare vegetables.
In a large 2-quart bowl, combine oil,
lemon juice, and seasonings. Add rice, peas, celery, red pepper, and
green onions; mix well. Pour into serving dish if desired. Let stand at
least one hour before serving.
Garnish with cherry tomato halves, if
desired, or slices of small tomatoes.
From Lore's Low Carb Recipes.
2 medium zucchini
1/3 cup grated
1/3 cup mayonnaise
1/2 teaspoon basil
Slice zucchini into
36 1/4" rounds. In small bowl, combine remaining ingredients. Spread each
slice with thin layer of mayonnaise mixture and place it on broiler pan.
Cover and refrigerate up to 24 hours.
Broil 5" from the
heat about 60 seconds or until tops are golden brown.
Makes 36 appetizers.
Can also make this as a side dish.
Note: Instead of
basil, you can use: 1/2 tsp garlic powder, 1/4 tsp oregano, 1/2 tsp lemon
Cheddar Cheese Kabobs
All phases. Quick and easy appetizers. Makes 16 kabobs on
Kraft Cracker Barrel Cheese, 10-oz block
16 cherry or grape tomatoes
16 small wedges or squares of green bell pepper
Cut block of cheese into 8 slices. Cut each slice
diagonally into 2 triangles.
Cut green bell pepper into wedges or chunks of about
Wash tomatoes and dry on paper towel.
For each kabob, use 2 pieces of cheese, 1 cherry tomato,
and 1 chunk of green pepper, beginning and ending with cheese.
Place on serving platter and surround with garnish of
small cilantro or parsley sprigs.
Creole Olive Slaw
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Creole or spicy brown mustard
1 tablespoon minced shallots or onion
1 teaspoon sugar (can be omitted or use a sugar substitute)
1/8 to 1/4 teaspoon cayenne pepper, as desired
1 package (16 ounces) shredded cole slaw mix or 8 cups shredded
1 can (14 ounces) quartered or whole artichoke hearts, drained,
1 jar (7 ounces) Lindsay Stuffed Manzanilla Olives, drained,
In a large bowl, combine oil, vinegar, mustard, shallots, sugar and
cayenne pepper; mix well. Add cabbage, artichoke hearts and olives; mix
well. Cover; chill at least 1 hour or up to 24 hours before serving.
Makes 6 servings, about 8 cups cole slaw.
For other cole slaw recipes, see Side Salads.
Phase 1 if
used for stuffing celery or spreading on cucumber rounds; Phases 2 and 3 if
served with crackers or as sandwiches. From
Prep Time: 10 min. Total Time: 1 hr 10 min. Makes 12 servings of 2
1 pkg. (8 oz.) low fat cream cheese, softened to room temperature
1/4 cup mayonnaise (with no more than 2 grams sugars)
1 jar (2 oz.) diced pimentos, drained
3 tablespoons sliced green onions
1/4 teaspoon hot pepper sauce (optional)
Mix cream cheese and mayo in small bowl with
electric mixer on medium speed until well blended. Stir in pimentos, green
onions and hot pepper sauce. Cover and refrigerate at least 1 hour
for flavors to blend.
Optional: Garnish with additional diced pimientos.
*Note: Appropriate crackers should have at least 3 grams of fiber
per serving, no trans fats/hydrogenated oil, and no added sugars.
Sandwiches Page for an excellent pimento and cheese
recipe by MizFrog.
Tuna Fish Canapes
All Phases. Makes
about 1 1/4 cups.
1 can (6 ounces) solid
white albacore tuna, water-packed
2 teaspoons minced
3 drops lemon juice
(bottled is okay)
1/2 cup minced celery
1/4 cup minced red
1/2 teaspoon curry
2 1/2 tablespoons light
Cucumber slices and
Combine all ingredients
except cucumber slices and celery pieces. Refrigerate 1 hour to blend
flavors. Spread mixture on cucumber slices and use as a stuffing for the
Dilly Carrot Appetizer
2 and 3.
4 medium carrots, peeled and sliced into rounds
1/3 cup red wine vinegar
1/3 cup oil
1/3 cup water
1 tablespoon dill
Combine vinegar, oil, water, and dill in a sealable plastic bag.
Bring a pot of water to a boil. Put carrots into water, simmer for 3-5
minutes, covered (carrots will be crisp). Drain. Rinse in cold water.
Drain well and put in plastic bag with marinade.
Chill carrots at least 24 hours. Drain and serve cold with
toothpicks. Serves 10.
Note: This recipe would work using baby carrots. Just cook them a
Veggie Dip with
1 cup fat-free sour cream
1 1/2 tablespoons dried dill weed
1 tablespoon plus 1 teaspoon extra virgin olive oil
2 teaspoons lime juice
1 teaspoon Dijon
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
2 1/2 cups cucumber slices
Place all ingredients except cucumber slices in a small mixing bowl
and stir until well blended. Serve with cucumber slices (and other veggies
Cottage Cheese & Veggie
Four servings. From a SBD Forum.
16 oz fat-free cottage cheese
1 celery stalk, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/4 cup finely chopped shallot
1/8 teaspoon black pepper (or to taste)
1/8 teaspoon hot sauce
Combine all ingredients in a small bowl, and mix well. Season to
taste and serve with veggies cut for dipping or serve on plate as a side
dish. Can serve with appropriate crackers in Phase 2.
1 small jar
baby spinach leaves
low fat or part-skim ricotta cheese
tablespoon lemon juice
spinach in microwave on high for a minute, or steam until wilted. Drain
artichoke hearts, and mix with spinach. Place in a food processor, and
add remaining ingredients. Puree into a smooth dip. Eat with fresh
Can be made ahead; cover and refrigerate up to 24 hours.
cans (14 ounces each) artichoke hearts, drained
cups grated Parmesan cheese (8 ounces)
cup mayonnaise (with no more than 2 grams sugars per serving)
cup low fat sour cream
teaspoon bottled red pepper sauce
Preheat oven to 300 degrees F. In food processor with steel blade,
process artichokes until finely chopped (or chop finely by hand).
Place in large bowl with remaining ingredients. Stir until well mixed.
Pour into a 4-cup soufflé dish or casserole. Bake 45 minutes or until
golden brown and bubbly.
Serve warm with vegetables such as zucchini, cucumbers, carrots, green
onions, broccoli, etc. In Phase 2, can also serve with appropriate
From Cooking Light magazine. Yield: 4-1/2 cups (18 servings at 1/4
cup per serving).
(14.5-ounce) can petite diced tomatoes, drained and divided
teaspoon hot pepper sauce
teaspoon ground cumin
teaspoon dried oregano
(16-ounce) can pinto beans, rinsed and drained
(16-ounce) can fat-free refried beans
(4.5-ounce) can chopped green chiles, drained
cup (3 ounces) shredded sharp cheddar cheese (use low fat)
Preheat oven to 350 degrees.
Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through
tomato mixture into a 1-1/2-quart casserole dish coated with cooking
spray. Top with cheese. Bake at 350 degrees for 20 minutes or until cheese
is melted. Top with remaining tomatoes.
Classic Smoked Salmon Appetizer Platter
Phases 2 and 3. Six servings. From Alaska Seafood Marketing
8 ounces Alaska
lox or nova, kippered, or smoked salmon
12 slices cocktail-size rye or pumpernickel bread*
8 ounces cream cheese, softened
2 tablespoons milk (can use low fat if desired)
1 teaspoon lemon juice
1 teaspoon dill weed
4 to 5 drops Tabasco
(or other bottled hot pepper sauce)
1/2 cup thinly sliced red onion
3 tablespoons capers
fresh dill sprigs
Make Herbed Cream Cheese: Beat together until smooth cream cheese,
milk, lemon juice and dill weed, and hot pepper sauce.
Arrange smoked salmon, small bowl of Herbed Cream Cheese, and bread
on medium-sized serving platter. Garnish (platter) with red onion,
capers, lemon slices, and dill.
*Note: Try to find bread with 2 or 3 grams of fiber per serving.
Phases 2 and 3. A Weight Watchers recipe.
tablespoons light cream cheese
tablespoons mayonnaise (with no more than 2 grams of sugars per serving)
slice rye bread, cut into fourths, or 24 mini party ryes*
medium scallions, cut into 6 pieces each
oz smoked salmon
Combine cream cheese and mayonnaise in a small bowl.
Spread about 1 1/4 teaspoons of cream cheese mixture on each piece of
bread. Top each with 1 piece of scallion, 1/2 ounce of salmon, and 1 or
*Note: Try to find bread with 3 or more grams of fiber per serving.
Stuffed Belgian Endive Boats
All Phases. Endive is a form of
lettuce that has small oblong heads.
6 ounces smoked
1/2 cup mayonnaise
1/2 cup Parmesan
1/4 cup green onion,
1 Tbsp. fresh lemon
2 Tbsp. fresh dill,
2 Tbsp. olive oil
Salt and pepper to
4 large Belgian
endives, rinsed and leaves pulled away from the heads
Combine all ingredients except endive in a bowl and mix well. Fill endive
with mixture and chill in the refrigerator until ready to serve.
When the leaves are
pulled away from the head they resemble a small boat; just perfect for
Phases 2 and 3.
5 oz. container
garlic and herb flavored cheese spread
6 oz. smoked
2 Tbsp. fresh dill
1/2 tsp. lemon
ingredients in a bowl and mix well. Serve with assorted,
Appropriate crackers should have at least 3 grams of fiber per serving,
no trans fats/hydrogenated oil, and no added sugars.
Phases 2 and 3. From
Serves a few or a lot!
Really good crackers*
Red onion, sliced
Spread cream cheese
on cracker. Top with sliver of onion. Then add smoked salmon. Top with a
couple of capers.
If desired, can squeeze fresh lemon over
the top and add some fresh dill. Simple, but elegant and delicious!
Appropriate crackers should have at least 3 grams of fiber per serving,
no trans fats/hydrogenated oil, and no added sugars.
Cucumber Rounds with Salmon
All Phases. Serves 4.
Sliced cucumber rounds
1 (6-ounce) can boneless, skinless pink salmon in water, drained
4 ounces light cream cheese
1 teaspoon lemon juice
Salt and ground black pepper to taste (just a couple of dashes will do)
Fresh dill for garnish (optional)
Combine all of the ingredients in a large bowl. Use mixer on low speed
until well blended. Cover and chill until ready to serve.
Serve on cucumber rounds. Time-Saver: Make this dish the night before for
quick assembly. In Phase 2, can also serve with appropriate crackers.
1 can of whole
Olive oil spray
Worcestershire sauce (or more to taste)
1/2 teaspoon salt
1/2 teaspoon onion
1/2 teaspoon cayenne
(or to taste)
Preheat oven to 375
degrees F. Pour the nuts into an oven proof pan. Spray with oil and toss.
Sprinkle on the seasonings and toss thoroughly. Roast for 10 to 12
minutes, or until they start to brown on the edges. Remove from oven, toss
again, and spread on paper towels to cool.
3/4 cup pecan halves
3/4 cup walnut halves
1/2 cup whole
1 egg white, lightly
1/3 cup Splenda
2 teaspoons ground
Preheat oven to 300
degrees F. Spray a 15x10x1 inch pan with cooking spray.
walnuts, and almonds in a mixing bowl. Add egg white and toss to coat.
granular and cinnamon; sprinkle over nuts, toss to coat. Spread mixture
evenly in prepared pan.
Bake 30 minutes or
until nuts are toasted, stirring every 10 minutes. Cool on waxed paper.
Store in airtight tin.
Pinwheels (Tortilla Roll-ups)
About 60 appetizer slices.
6 whole wheat flour tortillas (8 to 10 inches in diameter)
1 cup (8 oz) sour cream
2 packages (3 ounces each) cream cheese, softened
1 cup (2 oz) finely shredded cheddar cheese
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped ripe olives
1/4 cup canned chopped green chilies (can use all of a 4-oz can if
2 tablespoons chopped fresh parsley or fresh cilantro
Optional: 1 or 2 chopped green onions
Mix filling ingredients. Spread filling mixture evenly over tortillas;
roll up tortillas and wrap rolls individually in plastic wrap.
Refrigerate at least 3 hours but no longer than 24 hours. Cut into 1/2
to 1-inch slices.
Wassail (Hot Mulled Apple Cider)
Phases 2 because of the oranges. See note below.* Four servings.
1 quart (4 cups) water
sugar-free apple cider drink mix (these usually contain aspartame)
4 cinnamon sticks
1 whole nutmeg
2 to 4 tablespoons fresh lemon juice (to taste)
1 teaspoon grated lemon peel
3 small oranges, whole and unpeeled
2 teaspoons whole cloves
Following the directions on the package,
combine the four packages of sugar-free apple cider drink mix with the 4
cups of water in a large heavy saucepan. Add the cinnamon sticks, whole
nutmeg, lemon juice, and lemon peel. Keep the oranges whole and leave
the peel on.
Press the cloves into the whole orange skins
and add them to the pot. Bring to a simmer over high heat, and simmer
about 15 minutes. Remove from heat, and let steep 10 minutes. Using a
slotted spoon, lift out oranges.
serving, cut oranges into wedges for garnish, if desired, for phases 2
This recipe can
also be made in a slow-cooker.
because of the raisins, but for the holidays, you can make an exception
and have them in Phase 2. Makes about 2 1/2 cups. Original recipe from allrecipes.com:
Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey
1 cup water
3/4 cup Splenda granular or
1/2 cup Whey Low Type D)
1 (12 ounce)
package fresh cranberries
1 peeled, cored,
and diced apple (about 1 cup)
1/2 cup raisins
1/2 cup cider
In a medium
saucepan combine the water and sugar. Bring mixture to a boil over
medium heat. Add the cranberries, apples, raisins, cider vinegar, and
spices. Bring to a boil, then simmer gently for 10 minutes stirring
Pour mixture into
a mixing bowl. Place plastic wrap directly on the surface of the sauce.
Cool to room temperature and serve or cover and refrigerate. Bring
chutney to room temperature before serving.
Phases 2 and 3.
1 teaspoon cornstarch
1 cup Splenda
granular (or 3/4 cup Whey Low granular)
1/2 cup water
3 cups fresh or
1 medium orange
(peel, section, cut sections into pieces, remove seeds)
(or arrowroot), Splenda, and water in medium saucepan. Stir until
dissolved. Add cranberries and orange pieces. Bring to a boil, stirring
constantly, over medium-high heat. Reduce heat and simmer, stirring
often, for 5 minutes or until cranberry skins begin to pop and mixture
begins to thicken. Set aside to cool. Cover and chill at least 3 hours
No-Cook Cranberry Sauce
Crunchy and fresh. Sent to me by Lynn Shay.
1 12-oz. package fresh cranberries (can use frozen, thawed)
1 large orange
Sweetener equal to 1 cup sugar (Splenda, Whey Low, xylitol,
1/2 cup chopped walnuts (optional)
Pulse cranberries in a food processor several times or finely chop
with a knife.
Peel and section the orange, removing as much of the membrane as
possible. Chop roughly.
Combine chopped orange, cranberries, and sweetener in a non-reactive
container (glass or stainless steel).
addition to the recipes on this page, here are other ideas for taking
food for a gathering or entertaining at home.
Platter of meat, cheese, raw veggies, and condiments such as olives, marinated peppers,
Platter of grilled chicken breasts (use your favorite recipe)
Plate or lazy Susan of raw veggies and dip.
Chili in a crock pot.
Veggie salads, including: cole slaw, tossed salad, marinated
tomatoes, and other marinated salads
Phase 1 Salads—Side,
Phase 1 Salads—Main,
Phase 2 Salads—Side,
Phase 2 Salads—Main,
Phase 3 Salads—Side.
Bean salads and baked beans
for All Phases.
Hummus or black bean dip and fresh, raw veggies (and crackers in
Phases 2 and 3)
Hummus and Other Bean Dips.
A tray of
(Phases 2 and 3 only).
Deviled eggs are always a good
Click here for
Main Diet Page
This page on-line
September 12, 2003.
Since December 20, 2003, after moving site to a new