Healthy and Delicious Recipes: Appetizers Edition

1. Hawaiian Chicken Kabobs
 
Makes eight servings.

Prep Time: 10 Minutes Cook Time: 20 Minutes

Ready In: 2 Hours 30 Minutes Servings: 8

• Ingredients 

• 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons sherry 1 tablespoon sesame oil 1/4 teaspoon ground ginger

  1/4 teaspoon garlic powder 8 skinless, boneless chicken breast halves - cut into 2 inch pieces 1 (20 ounce) can pineapple chunks, drained skewers

  DIRECTIONS:

  1.	In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
  2.	Preheat grill to medium-high heat.
  3.	Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

  2. Rich Chocolate Pudding
  

  

  • Yield: 10 servings (serving size: 1 pie slice, about 1 tablespoon berries, and 1 tablespoon whipped topping)
    Total: 4 Hours, 45 Minutes
  • Ingredients
  • CRUST:
  • 30 chocolate wafers
  • 3 ounces bittersweet chocolate, melted
  • 1 tablespoon canola oil
  • FILLING:
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1 3/4 cups 1% low-fat milk, divided
  • 2 large egg yolks
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon vanilla extract
  • 1/2 cup fresh raspberries
  • 10 tablespoon fat-free frozen whipped topping, thawed
  • 
    
  • Directions
  • 1. To prepare crust, place wafers in a food processor; process until finely ground. Add 3 ounces melted chocolate and oil; process until blended. Press into bottom and up sides of a 9-inch pie plate. Freeze 15 minutes or until set.
  • 2. To prepare the filling, combine sugar, cornstarch, cocoa, and salt in a large saucepan; stir with a whisk. Add half of milk and 2 yolks; stir with a whisk until smooth. Stir in the remaining milk. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add 4 ounces chocolate, and stir until smooth. Stir in vanilla extract. Pour filling into prepared crust. Cover with plastic wrap; chill 4 hours or until set. Serve with raspberries and whipped topping.
  • 3. Spiced Oven-Fried Potatoes
  • 
  • Yield: 4 servings
  • Ingredients
  • 3 large russet potatoes
  • Salt
  • 2 tablespoons of vegetable oil
  • 1 sliced garlic clove
  • 1 teaspoon of chile poweder and dried oregano for each potato wedge 
  • lemon wedges
  • 
    Directions
    
    1. Preheat a rimmed baking sheet in a 450 degrees F oven. 
  • 2. Cut 3 large russet potatoes into wedges and toss with salt and 2 tablespoons vegetable oil;
  • 3. arrange cut-side down on the hot baking sheet. 
  • 4. Roast until golden brown on the bottom, 30 minutes,
  • 5. then flip and sprinkle with 1 sliced garlic clove and 1 teaspoon each ancho chile powder and dried oregano. 
  • 6. Roast 15 more minutes. 
  • 7. Serve with lemon wedges.
  • 4. Chocolate Chunk Bread Pudding
  • 
  • Yield: 2 servings

  Ingredients

  • 1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread
  • 2/3 cup 2% reduced-fat milk $
  • 2 tablespoons sugar $
  • 1 1/2 tablespoons unsweetened cocoa
  • 1 tablespoon of Bailey's Irish Cream
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten 
  • Cooking spray
  • 1 ounce semisweet chocolate, coarsely chopped
  • 2 tablespoons frozen fat-free whipped topping, thawed
  • 
    
  • Directions
  • 1. Preheat oven to 350°.
  • 2. Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.
  • 3. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
  • 4. Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.
  • 5. Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.
  • 5. Mini Ice Cream Sandwiches
  • Yield: 4 servings
  • 
    
  • Ingredients
    
    1/2 cup light vanilla ice cream or frozen yogurt, softened at room temperature
    24 vanilla wafer cookies (11/2 inches in diameter)
    1 ounce dark or bittersweet chocolate (60% to 70% cocoa solids), finely chopped
    
    Directions
    
    1. Line a shallow storage container with wax paper.
  • 2. Put a small scoop of ice cream (about 2 teaspoons) on a cookie and top with another cookie. 
  • 3. Roll the ice cream sandwich in the chopped chocolate so the chocolate adheres to the ice cream.
  • 4. Place in the wax paper-lined container. 
  • 5. Repeat with the remaining ingredients until you have 12 ice cream sandwiches.
    6. Cover and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.