We had a couple of friends coming over so, I decided to throw together a few appetizers to munch on while we caught up. Herb and garlic Boursin stuffed baby bella mushrooms are as easy as their title. You can buy herb and garlic Boursin in the special cheese section of your grocery. Simply remove stems from mushrooms and wipe caps with a damp cloth. Stuff spoonfuls of Boursin cheese into mushrooms and bake at 350° for about 25 minutes or until tops are slightly browned. I sprinkled with a smoky paprika before serving. You can also top with buttered breadcrumbs before baking if you like.
pub-4561044891259873, DIRECT, f08c47fec0942fa0
I used 2 ripe avocados and 1 cup of reduced-fat cream cheese for this avocado dip recipe. I added a bit of cumin to it as well as a little salt. You can serve with fresh veggies or tortilla chips.
- 2 lbs organic or hormone-free lean ground beef
- 1 egg
- 3/4 cup plain breadcrumbs
- 3 Tbsp skim milk
- 2 Tbsp Worcestershire sauce
- 1/8 tsp cayenne pepper (optional)
- 2 cloves garlic, minced
- Combine all above ingredients just until well mixed using a stand mixer with a dough hook or with your hands.
- Form into 8 patties. Do not overwork the patties. If making ahead, place a small square sheet of parchment paper between each patty, cover and refrigerate.
- To cook: Heat gas grill to high or heat coals in charcoal grill until they glow bright orange and ash over. Be sure to clean your grill and oil before placing burgers on grill. Grill on the first side about 6 minutes. Flip and grill an additional 4 minutes.
- If using cheese, top each burger with a slice of cheese after removing from grill.
This is a great crockpot meatball recipe I found online. I didn’t have time to make my own meatballs so, Mike picked up some frozen ones. I didn’t look at the Nutrition Facts label because ignorance is bliss. I also threw them into a large pot instead of the crockpot because I didn’t plan ahead. I found this recipe on Family Fresh Meals.
- 1 Tbsp vegetable oil
- 2 cloves garlic, diced
- 1 shallot, diced
- 1 lb baby bok choy, rinsed and cut into quarters
- 1 Tbsp reduced sodium soy sauce
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and shallot and cook, stirring constantly for about 30 seconds. Add bok choy, soy sauce and 2 Tbsp water. Cover immediately and cook for 1 minute. Remove lid and flip bok choy and recover. Cook an additional 3-5 minutes until bok choy is tender at the core.
There are a million cowboy caviar recipes out there. I mix and match to make my own according to what I like and/or have on hand. Here I used one can of black beans and one can of black-eyed peas, 1 can shoepeg corn, 1 green bell pepper, 1/4 red onion and Kraft Zesty Italian dressing. This is fast and easy because the only chopping you have to do is the bell pepper and onion. I served with organic blue tortilla chips. This has been a go-to appetizer for my whole family for many events. I ran out of time and my guests arrived before I could add the cilantro which was disappointing. It was still good, so if you aren’t a cilantro fan, just leave it out.
- 4 ounces pulled rotissere chicken breast
- 2 large carrots, peeled and chopped
- 1 cup broccoli, chopped into small florets
- 2 stalks celery, diced
- 1/3 cup frozen green peas
- 1/2 cup frozen mixed vegetables
- frozen pie crust of choice
- 1 1/3 cups fat-free chicken broth
- 2/3 cup skim milk
- 6 Tbsp butter
- 6 Tbsp All-Purpose flour
- 1/2 tsp onion powder
- salt and pepper
- Preheat oven to 425 degrees. Lightly oil rectangle casserole dish or 9 1/2" pie plate. Thaw frozen pie crust per package directions.
- Boil fresh and frozen vegetables, excluding frozen green peas for about 2 minutes. Drain and set aside.
- Melt butter in a large stock pot over medium-low heat. Add flour and seasonings and stir with a whisk until smooth and bubbly. Add liquids. Cook slowly, stirring often until thickened. Remove from heat.
- Fold in chicken and vegetables.
- Transfer one sheet of dough to pie plate or casserole dish and mold into dish, leaving about a 1" overhang. Spoon filling into dish. Transfer additional sheet of dough over top of filling and fold overlapping edges of dough under to make a firm edge or seal with a fork.
- Using a sharp knife, make 4 slits in the center of the pie. Brush top of dough with egg wash (optional).
- Bake for 35 minutes or until top of crust is browned.
Here’s my friend, Jessica, enjoying a few apps on a fancy Great Value plate. Nothing like an elegant plate for making your food look so tasty!pub-4561044891259873, DIRECT, f08c47fec0942fa0