Healthy Holiday Party Recipes
Christmas Tree Appetizer
1 cup cheese cubes
4 piquanté peppers
1 cup green and red grapes
½ cup mixed olives
3 ounces sliced salami
5 to 8 small pretzel sticks
2 tablespoons rosemary sprigs
Place a few cheese cubes at the top of a large platter or board in a triangle shape.
Then add a layer of peppers below it, then a layer of green grapes, a layer of cheese cubes, a layer of salami, a layer of red grapes, and a layer of olives.
Add the pretzel sticks to create the trunk of the tree.
Finally, tuck several rosemary sprigs into the edges of the tree.
Amount Per Serving:
Calories: 267, Total Fat: 13g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 569mg, Carbohydrates: 30g, Fiber: 1g, Sugar: 4g, Protein: 7g
Holiday Fruit Wreath
Yield: 4 to 6 servings
7 or 8 sprigs of mint
7 or 8 sprigs of rosemary
2 cups of green grapes, cut into small bunches
1 cup of red grapes
3 kiwis, peeled and chopped
½ cup raspberries
Place the sprigs of mint and rosemary on a large, round serving plate or board. Trim the ends if they are long.
Create a circular pattern with the green grapes on top of the herbs. Then layer with kiwi and red grapes.
Finally, add the raspberries on top, sprinkling them throughout the wreath.
Amount Per Serving:
Calories: 94, Total Fat: 1g, Saturated Fat: 0g, Trans Fat: 0g, Unsaturated Fat: 0g, Cholesterol: 0mg, Sodium: 4mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 17g, Protein: 1g
Festive Guacamole Appetizers
Yield: 40 appetizers
2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
1½ teaspoons taco seasoning, divided
20 pretzel sticks, broken in half
4 ounces cream cheese, softened
1 cup guacamole
2 medium sweet yellow peppers
1 medium sweet red pepper
1 medium green pepper
Chopped fresh cilantro, optional
Preheat oven to 375°. On an ungreased baking sheet, unroll one tube of crescent dough and press into a 13x8 in rectangle. Prick with a fork; sprinkle with 3/4 teaspoon taco seasoning. Repeat with remaining dough and seasoning.
Bake until golden brown, 10-12 minutes. Transfer to wire racks to cool completely.
Cut each rectangle crosswise to make 4 strips (about 8x4 in). For trees, cut each strip into 5 triangles, reserving scraps at each end for another use. For trunks, insert a pretzel piece into the base of each triangle.
Beat cream cheese and guacamole until smooth; spread over trees. Halve and seed peppers. Cut 40 stars from yellow peppers using a 3/4 in star-shaped cookie cutter. Dice and julienne remaining peppers for tree decorations. Decorate trees with pepper pieces and, if desired, cilantro. Refrigerate until serving.
Calories: 57, Total Fat: 3g (Saturated Fat: 1g), Cholesterol: 3mg, Sodium: 133mg, Carbohydrate: 6g, Sugars: 1g, Fiber: 1g, Protein: 1g
Chicken Crescent Wreath
Yield: 16 servings
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup shredded Colby-Monterey Jack cheese
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup chopped fresh broccoli
1/2 cup chopped sweet red pepper
1/4 cup chopped water chestnuts
1 can (5 ounces) white chicken, drained, or 3/4 cup cubed cooked chicken
2 tablespoons chopped onion
Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.
Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible).
Bake at 375° for 20-25 minutes or until golden brown.
Calories: 151, Total Fat: 8g (Saturated Fat: 2g), Cholesterol: 11mg, Sodium: 357mg, Carbohydrate: 14g, Sugars: 3g, Fiber: 0g, Protein: 6g
Yield: 20 servings
20 medium-large strawberries, hulled for a flat base
4 oz light cream cheese
4 – 6 teaspoons icing sugar, to taste
40 mini dark chocolate chips
Cut the top third off each berry and stand berry bases on a serving platter.
Mix cream cheese and icing sugar until smooth and creamy.
Pipe or spoon 1 teaspoon cream onto flat berry tops. Place reserved berry tops on top. Use the smallest piping nozzle to pipe mixture onto the tip of each strawberry ‘hat’ (pompom) and onto ‘chest’ (button).
Use tweezers to place 2 chocolate pieces onto each cream ‘face’ (eyes). Refrigerate until ready to serve.
Calories 24, Protein 1g, Total Fat 1g, Saturated Fat 1g, Carbohydrates 5g, Sugars 3g, Dietary Fiber 1g, Sodium 10mg, Calcium 20mg, Iron 0mg