CHEESE FONDUE

Makes: 8 Servings (about 1/4 cup each)

INGREDIENTS

- 1-1/2 cups dry white wine
- 2-3 large cloves garlic, peeled
- 1 package (8 ounces) fat-free cream cheese
- 2 cups (8 ounces) shredded fat-free Swiss cheese
- 1 tablespoon flour
- Salt, cayenne, and black pepper, to taste
- French, or Italian, bread, cubed, for dipping

DIRECTIONS

Heat wine and garlic cloves to boiling in medium saucepan; reduce heat and boil gently until reduced to 3/4 cup. Discard garlic.

Add cream cheese and cook over low heat, stirring until melted and smooth. Toss shredded cheese with flour; add
to saucepan and cook, stirring constantly, until melted. Season to taste with salt, cayenne, and black pepper.

Serve in fondue pot or bowl with bread cubes (not included in nutritional data) for dipping.

Notes: If fondue becomes too thick, it can be thinned with white wine, fat-free milk, or water.

Three-fourths cup fat-free milk can be substituted for the wine. Simmer with garlic 5 minutes, then proceed with recipe as above.

Nutritional Information Per Serving:
Calories: 100, Fat: 0 g, Cholesterol: 0 mg, Sodium: 547 mg, Protein: 10.8 g, Carbohydrate: 5 g

Party Dip
Ingredients:
1 cup low-fat (1-percent) cottage cheese
1/2 cup plain nonfat yogurt
6 radishes, finely chopped
2 small carrots, shredded
2 tablespoons chopped parsley
2 tablespoons chopped scallions (white part only)
2 tablespoons chopped pimento
1 teaspoon prepared horseradish
Vegetable salt substitute, to taste

Directions:
Using a potato masher or fork, mash cottage cheese to break up curds. Blend in yogurt and remaining ingredients. Mix well.

Chill for one hour before serving with raw vegetables or fat-free chips.

Recipe makes two-cups.

Nutrition information per 1/4-cup serving:
Calories: 37
Calories from fat: 9-percent
Protein: 5g
Total Fat: trace
Saturated Fat: 0.2g
Carbohydrate: 4g
Dietary Fiber: 1g
Cholesterol: 2mg
Sodium: 134mg

Olive Balls

This fun, tasty appetizer will have your guests wondering, "What are those?"

But these breaded olives are sure to be a hit.



Prep Time:25 min



Start to Finish:35 min



Makes:40 appetizers



1 cup shredded Cheddar cheese (4 ounces)

1/4 cup butter or margarine, softened

1/4 teaspoon Worcestershire sauce

1 cup Original Bisquick® mix

1 jar (5 ounces) pimiento-stuffed olives



1.

Heat oven to 400ºF.

2.

Stir together cheese, butter and Worcestershire sauce; stir in Bisquick mix

until dough forms (work with hands if necessary). Pat olives completely dry

on paper towel. Shape 1 teaspoon dough around each olive. Place about 1 inch

apart on ungreased cookie sheet.

3.

Bake about 10 minutes or until light golden brown.

High Altitude (3500-6500 ft) Heat oven to 425ºF. Decrease Bisquick mix to

3/4 cup and add 1/4 cup Gold Medal® all-purpose flour.



Nutrition Information:



1 Serving: Calories 40 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat

1 g); Cholesterol 5 mg; Sodium 160 mg; Total Carbohydrate 2 g; Protein 1 g

Percent

Daily Value*: Vitamin A 2 %; Calcium 2 % Exchanges: 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.



Special Touch

Dress up your serving plate by garnishing these appetizers with rosemary

sprigs and red pepper strips.

Do-Ahead Tip

Bake these fun party appetizers a day ahead and refrigerate. They reheat

easily; just warm them in the oven before serving.

Purchasing

To ensure recipe success if using a vegetable oil spread, use a spread with

at least 65% vegetable oil.

Low Carb Bacon Wrapped Shrimp

Ingredients:
* 12 fresh large shrimp, cooked
* 1/4 teaspoon
* 2 tablespoons lemon juice
* 1 teaspoon Worcestershire sauce
* Salt, to taste
* 6 strip bacon

Preparation:
1. Preheat oven to 425° F.
2. Place shrimp in bowl and add Tabasco sauce, lemon juice,
Worcestershire sauce, and salt.
3. Stir until shrimp are well coated.
4. Cut bacon strips in half.
5. Wrap each shrimp with half a bacon strip and secure with
toothpick.
6. Place in oven in broiler pan.
7. Bake; do not broil, until bacon is crisp.
Serves 2

Chicken And Peach Wontons



Ingredients

Nonstick cooking spray

8 oz. ground raw chicken or turkey

1/4 cup pineapple juice

3 tablespoons finely chopped green onions

1 tablespoons soy sauce

1 teaspoon ground ginger

1/2 cup finely chopped, peeled fresh or frozen peaches, thawed

1/4 teaspoon crushed red pepper

36 wonton wrappers

Cooking oil for deep-fat frying



Directions

1. For filling, coat a large skillet with nonstick cooking spray; heat

over medium high heat. Cook and stir chicken or turkey until no longer

pink; drain. Add pineapple juice, green onion, soy sauce, and ginger.

Bring just to boiling; reduce heat. Simmer, uncovered, for 4 minutes or

until liquid evaporates. Stir in peaches and pepper. Cool mixture

slightly.



2. To fill, spoon 1 rounded teaspoon of the chicken mixture into center

of each wonton wrapper. Brush edges lightly with water. Fold the four

sides together toward center; pinch corners and seams closed.



3. Meanwhile, heat 2 inches of oil in a heavy saucepan or deep fryer to

365F. Fry wontons, 4 at a time, for 1-1/2 to 2 minutes or until golden,

turning once. Remove wontons from oil; drain on paper towels. Place

fried wontons in a single layer on a baking sheet. Keep warm in a 300F

oven while frying remaining wontons. Serve warm. Makes 36 wontons.



Nutrition facts per serving:

Calories 59

Total Fat (g) 3

Saturated Fat (g) 1

Cholesterol (mg) 0

Sodium (mg) 78

Carbohydrate (g) 5

Fiber (g) 0

Protein (g) 2

Bacon Cheese Fingers

1 pound sliced bacon
1 1/2 cups shredded Cheddar cheese
1 cup shredded Swiss Cheese
2 tablespoons yellow or Dijon mustard
1 cup mayonnaise
1 pound sliced low carb bread
(slice each slice again into fourths to make "fingers")

Place bacon in a large, deep skillet. Cook over medium-high heat
until evenly brown. Drain, crumble and set aside.

Preheat oven to broil.

In a medium bowl combine the bacon, cheese, mustard and mayonnaise.
Stir well. Arrange low carb bread strips on a cookie sheet. Spoon
mixture onto each bread "finger". Broil for 5 minutes, or until
bubbly.

Makes 12 four-finger servings. Approximately 5.1 effective grams of
carbohydrate per serving, using Atkins or Keto Bread. (Adjust for any
different bread.) Add toasted sliced almonds before broiling for an
even more elegant treat!

Better-for-You Buffalo Wings



2 teaspoons seasoned salt

2 teaspoons chili powder

2 teaspoons garlic powder

1 teaspoon freshly ground pepper

2 tablespoons flour

2 1/2 pounds (about 28) wing drumettes (look for

skinless drumettes

if available)

1/4 cup nonalcoholic or light beer (chicken broth or

wine can also be used)

light blue cheese dressing (optional)



In a small mixing bowl, stir together the seasoned

salt, chili powder, garlic powder, pepper, and flour.

Remove and discard the skin from the wings (if you

weren't able to find skinless drumettes). Dip each

wing into the seasoning mixture, pressing the mixture

onto the chicken to coat well.

Generously coat a large nonstick skillet with canola

cooking spray and place over medium-high heat. Add the

chicken wings (cooking in batches if necessary) and

cook for about 4 minutes, or until the bottoms are

browned.

Flip with prongs and cook for about 4 minutes more.

Reduce the heat to medium-low and add the beer. Cover

the pan and cook for about 5 minutes. If the wings

aren't cooked through, turn them over and cook for a

few minutes more.

Remove from the heat and serve hot with light blue

cheese dressing if desired (not included in nutrition

information below).



Yield: Makes 7 servings (4 wing drumettes per serving)



Nutritional Information

per serving: 174 calories, 29 g protein, 2 g

carbohydrate, 4.5 g fat, 1.2 g saturated fat, 73 mg

cholesterol, 539 mg sodium. Calories from fat: 23

percent.

CHICKEN PINWHEELS

Categories: Appetizers, Poultry

Yield: 48 servings



1 ts Basil leaved, dried

1/2 ts Seasoned salt

1/4 ts Seasoned pepper

1/4 ts Garlic powder

4 Chicken breast halves

- skinned, boned

4 sl Ham, deli, low-fat

2 tb Lemon juice

Paprika

Lettuce

Tomatoes, cherry



Combine basil, seasoned salt and pepper, garlic powder; set aside.

Place

chicken between sheets of plastic wrap, pound to 1/4" thickness.

Lightly

sprinkle seasonings over each chicken breast, top with slice of

ham. Roll

up, beginning with longest side.

Place rolls seam side down in baking dish. Drizzle with lemon

juice,

sprinkle with paprika. Bake in preheated 350F oven 20-25 mintes.

Chill.

Slice into 1/4" rounds, arrange on lettuce leaf line platter,

garnish with

cherry tomatoes.



Nutritional Analysis per serving: 25 calories, 4 g.

protein, 0 g. carbohydrate, 1 g. fat, 0 g. dietary fiber, 12 mg.

cholesterol, 53 mg. sodium.



Calories from fat: 35%



Original recipe from Modern Maturity, April-May 1993.

Shrimp Spring Rolls

recipe by Ying Chang Compestine.



Marinade & Shrimp:

1 TB rice wine or medium-dry sherry

1 TB fish sauce

1/2 TB fresh lemon juice

1 TB chopped fresh cilantro

1 small fresh red chile pepper, such as Fresno, seeded and minced (2

tablespoons)

3 cloves garlic, minced

2 tsp. minced fresh ginger

20 medium shrimp, peeled and deveined



Filling and Wrappers:

1 large apple or peach, peeled and diced

4 scallions, green part only, cut into thin slivers

1 small red bell pepper, seeded and diced

1 small yellow bell pepper, seeded and diced

1 TB rice vinegar

1/2 TB toasted sesame oil

1 TB canola oil

20 (8") rice-paper wrappers

20 fresh basil leaves or mint leaves



Make Thai Sauce. Cover and refrigerate.



To prepare marinade: Combine rice wine (or sherry), fish sauce, lemon juice,

cilantro, chile pepper, garlic and ginger in a medium bowl. Add shrimp and

toss to coat. Cover and marinate in the refrigerator for 30 minutes.



To prepare filling: Combine apple (or peach), scallions, bell peppers,

vinegar and sesame oil in a medium bowl; toss to coat.



Heat a large nonstick skillet over medium-high heat. Add canola oil and tilt

pan to coat it evenly. Add shrimp and marinade; stir-fry until shrimp turn

pink, 1 to 2 minutes. Remove from heat. Set aside.



To assemble rolls: Dip a wrapper in warm water for a few seconds. Carefully

transfer it to a clean work surface and let stand until soft, about 1 minute.

Center 1 basil leaf (or mint leaf) in the bottom third of the wrapper; top with

a shrimp and 2 tablespoons of the filling. Fold the wrapper over the filling

and roll into a tight cylinder, folding in the sides about halfway. Assemble

the remaining spring rolls the same way. Keep the finished rolls covered with a

damp cloth to prevent them from drying out. Serve with Thai Sauce.



Makes 10 appetizer servings, 2 spring rolls each.



Nutrition Information:

Per roll = 86 calories, 2 g total fat (0 g sat, 1 g mono), 9 mg cholesterol,

14 g carbohydrate,

3 g protein, 1 g fiber, 237 mg sodium.



Thai Sauce

2 TB almond butter or peanut butter

1/2 cup plain soy milk

1/4 cup low-fat unsweetened coconut milk

2 TB fresh lime juice

1 TB fish sauce, or to taste

1 TB honey

4 cloves garlic, minced

1 medium fresh red chile pepper, such as Fresno, seeded and minced

1 scallion, minced

1 TB chopped fresh cilantro



Place almond butter (or peanut butter) in a medium bowl. Slowly whisk in soy

milk, coconut milk,

lime juice, fish sauce and honey until smooth. Stir in garlic, chile pepper,

scallion and cilantro.

Serve immediately or cover and refrigerate for 30 minutes to allow flavors to

blend.



Makes 1 cup.



Nutrition Information:

Per TB = 23 calories, 1 g total fat (0 g sat, 1 g mono),

0 mg cholesterol, 3 g carbohydrate, 1 g protein,

0 g fiber, 90 mg sodium.



Note: For a smooth sauce, puree in blender.

Pickle In The Middle Appetizers

Only four ingredients are needed for this favorite appetizer.



1 pkg. (3 oz.) cream cheese, softened

1/4 lb. (1 cup) American cheese, shredded

8 slices deli round bologna

16 baby dill pickles, drained



Stir together cream cheese and American cheese in medium bowl. Spread about 1

tablespoon

cheese mixture onto each bologna slice.



Place 2 pickles lengthwise at end of each bologna slice. Roll pickles in

bologna slice.



Refrigerate at least 1 hour.



To serve, cut each bologna roll into 3/4" slices.



Makes 40 appetizers.



Nutrition Information:

Per serving (1 appetizer) = Calories 40, Fat 3.5 g, Cholesterol 10 mg,

Sodium 270 mg, Carbs 1 g, Dietary Fiber 0 g, Protein 2 g.

Cheesy Fajita Meatballs



Serves/Yields: varies

Prep. Time: 10 minutes

Category: Appetizers

Difficulty: Easy



2 lbs - Lean Ground Beef (96/4)

1 - Package Dry Fajita Mix (I use McCormicks)

1 - Green Onion

2 - Large Eggs

1 Tsp - Crushed Garlic (equals two cloves)

1 Cup - Colby-Jack Cheese



Mix all ingredients together in a large bowl and make

into 15 meatballs. Place on a broiler rack (the kind

that comes with your oven) so that the meatballs don't

sit in grease. Bake at 425 for about 20 minutes. They

may take longer to cook depending on your oven.



119 calories per meatball, 6 grams of fat, 1.5 grams

of carbs.