MINI CHEESE STUFFED TOMATOES
1 pint cherry tomatoes
8-oz cream cheese, softened
4 green onions, finely chopped
1 tsp garlic powder
paprika for garnish
Wash tomatoes and drain. Pat dry with a paper towel. Using a small spoon or knife, cut a thin layer off the top of each tomato and scoop out the seeds. In a small mixing bowl, combine the cream cheese, onions and garlic powder. Mix to combine. Fill the insides of the tomatoes with the cheese mixture. Sprinkle with paprika for garnish.
HOWARD ALT'S BLACK BEAN DIP WITH TORTILLA CHIPS
1 red bell pepper
3/4 cup minced fresh cilantro
3 tbsp finely chopped green onions
2 tbsp lime juice
2 tbsp balsmic vinegar
2 tbsp hot sauce
1/2 tsp ground allspice
1/2 tsp ground cumin
1/4 tsp salt
2 cans (15-oz each) cans black beans, drained
1 jalapeno pepper, seeded and diced
1 garlic clove, minced
Chopped red bell pepper, optional
6 (10-inch) flour tortillas, each cut into 8 wedges
Cooking spray
Preheat broiler
Cut the bell pepper in half lengthwise, discarding seeds and membranes. Place the halves, skin side up, on a foil-lined sheet and flatten with your hand. Broil 5 minutes or until blackened. Place pepper halves in a zip-top plastic bag and seal. Let stand for 5 minutes, then peel. Place the pepper, cilantro, green onions, lime juice, balsamic vinegar, hot sauce, ground allspice, ground cumin, salt, pepper, beans, jalapeno pepper, and garlic in a food processor and process until smooth. Spoon into a bowl and garnish with chopped red bell pepper, if desired.
Preheat oven to 400 degrees. Arrange the tortilla wedges in a single layer on a baking sheet coated with cooking spray. Bake for 5 minutes or until golden. Serve with the dip.
Yield: 12 servings of 1/4 cup dip and 4 tortilla wedges each
Note: Howard Alt is a Chicago psychiatrist who loves to cook.
CHEESY HAM NUGGETS
2 tbsp butter, softened
1 cup shredded low-fat cheddar cheese
1/2 cup flour
1/2 tsp paprika
2 tbsp water
dash of salt
1 lb cooked ham, cut into 20 cubes
Combine the butter, cheese, flour, paprika, water and salt; mix well with a fork. Shape a thin layer of cheese mixture around each ham cube. Place on a greased cookie sheet. Bake at 400 degrees for 15 minutes or until lightly browned.
PARTY MEATBALLS
Meatballs: 1 lb ground beef
1/2 cup Parmesan cheese
1/2 cup bread crumbs
2 eggs
1/2 tsp garlic salt
1 tsp chopped fresh parsley
Freshly ground black pepper to taste
Sauce: 1/4 cup butter
1/4 cup sour cream
1/4 cup A-1 sauce
1/4 ketchup
1tbsp Splenda brown sugar blend
To make the sauce, combine all the ingredients in a small saucepan. Heat on low, stirring often, until Splenda dissolves. Allow to simmer on low while you make the meatballs.
To make meatballs, in a medium mixing bowl combine all the ingredients and mix together well. Form into appetizer size meatballs. Spray a large skillet with non-stick cooking spray. Place meatballs, in a single layer, in heated skillet. Simmer on low heat until browned.
Mix sauce with the meatballs and keep warm in a chafing dish or slow cooker.
BROCCOLI BITES
1 16-oz bag frozen broccoli pieces
1/2 cup grated Parmesan cheese
1 cup mild shredded cheese
2 cups Pepperidge Farm stuffing
4 eggs
1/2 cup chopped onion
1 cup melted butter
1/2 tsp garlic salt
1/4 tsp thyme
Thaw broccoli slightly then break into pieces. Beat butter, eggs, and stuffing together with wooden spoon. Add remaining ingredients. Form into appetizer-size balls and place on cookie sheet. Bake for 15-20 minutes at 350 degrees.
TAMALE BITES
2 cups crumbled cornbread
1 can (10 oz) mild enchilada sauce
1/4 tsp garlic salt
1 1/2 lbs ground beef
1 can (8 oz) tomato sauce
1/2 cup shredded Monteray Jack cheese
Preheat oven to 350 degrees. In a large mixing bowl, combine cornbread, 1/2 cup of the enchilada sauce, and salt. Add beef. Mix well. Shape into 1-inch balls and place into a shallow baking dish. Bake, uncovered, 18-20 minutes. Meanwhile, in a small saucepan, stir together remaining enchilada sauce and tomato sauce. Heat slowly until heated through. Transfer tamale bites to a fondue pot and pour sauce over the top. Sprinkle cheese over the top. Keep warm over low heat. Serve with toothpicks.
Note: Each bite contains 3 grams carbs and 2 grams protein.
BACON TOMATO TARTLETS
12-oz can refrigerated flaky biscuits
6 slices bacon, cooked, drained and crumbled
1 medium tomato, seeded and diced
3/4 cup grated mozzarella cheese
1/2 cup mayonnaise
1 tbsp fresh chopped basil
3/4 tsp garlic salt
1 tbsp fresh thyme
3/4 tsp chopped fresh oregano
Preheat oven to 350 degrees. Split each biscuit into 3 layers. Spray mini muffin pans lightly with non-stick cooking spray. Press biscuit rounds into the tins. Make only 24, not using the entire can of biscuits. In a medium mixing bowl, mix the remaining ingredients together. Fill each of the unbaked biscuit cups with the mixture. Bake for 10 to 14 minutes or until slightly golden around the edges.
NOTE: Can be made ahead and frozen for later use. Bake, remove from pan, cool completely and freeze. Reheat from frozen state for 10-14 minutes at 350 degrees on a cookie baking sheet.
CHICKEN NUT PUFFS
1 1/2 cups finely chopped, cooked chicken breast
1/3 cup chopped, toasted almonds
1 cup fat-free chicken broth
1/2 cup extra virgin olive oil
2 tsp Worcestershire sauce
1 tbs dried parsley flakes
1 tsp seasoned salt
1/2 tsp celery seed
1/8 tsp cayenne pepper
1 cup all-purpose flour
1 cup egg substitute
Preheat oven to 450 degrees. Spray 2 or 3 cookie sheets, according to size, with nonstick cooking spray. Combine chicken and almonds; set aside. In a large saucepan, combine broth, oil, Worcestershire sauce, parsley, salt, celery seed and cayenne pepper. Bring mixture to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and let stand 5 minutes. Add egg substitute gradually, beating well. Beat mixture until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto prepared baking sheets. Bake 12-14 minutes or until brown. Serve warm. This should make about 36 balls.
GARLIC OLIVE CHEESE DIP
1 pkg (8 oz) cream cheese, softened
20 pimento-stuffed Spanish olives, finely chopped
5 peeled garlic cloves put through a garlic press
Mix all three ingredients together. Let set for at least an hour to let flavors blend before serving. Serve with party crackers or with chips. Refrigerate leftovers.
MEXICAN SAUSAGE BALLS
1 lb hot sausage
1 1/2 cups biscuit baking mix
1 lb shredded Mexican-style cheese
Preheat oven to 350 degrees. Brown sausage lightly and drain well in a colander. After sausage cools enough to handle, mix the sausage with cheese and biscuit mix. Form into bite-size balls. Bake in an ungreased baking pan for 20-25 minutes until golden brown. Serve warm.
PARTY CHEESE BALL
1 pkg (8oz) cream cheese, softened
4 oz pkg low-fat shredded cheddar cheese
1 tbsp Worcestershire sauce
1 pkg pressed beef, cut into small pieces
1/2 small sweet onion, finely chopped
1 cup finely chopped pecans
Soften cream cheese at room temperature. Mix cheddar into softened cream cheese and work well using hands. When mixed add Worcestershire sauce and chopped onion, mix into cheese mixture. Form into a ball and cover with beef and pecans. Chill before serving. Serve with party crackers.
BACON-PARMESAN CHEESE BALL
2 pkgs (8 oz each) low-fat cream cheese, softened
1/2 cup low-fat mayonnaise
1/3 cup grated Parmesan cheese
10 slices bacon, cooked, drained and crumbled
1/4 cup thinly sliced green onion
finely chopped pecans for rolling, if desired
Combine cream cheese, mayonnaise, and Parmesan cheese in a large mixing bowl; beat with an electric mixer at medium speed until blended. Stir in the bacon and green onion. Cover and chill 3-4 hours. Shape mixture in a ball. Roll in finely crushed pecans, if desired. Serve with assorted whole wheat or other whole grain crackers.