14
special
occasions
Company is coming! With dishes like these—both heavenly and healthful—you can be good to yourself as well as your guests.
light and luscious pumpkin pie
chipotle-and-ranch-stuffed mushrooms
mushroom and goat cheese phyllo triangles
roasted cherry tomato pizza poppers
avocado pesto–stuffed tomatoes
traditional roast turkey
prep: 20 minutes roast: 3 hours stand: 15 minutes oven: 425°F/325°F makes: 24 servings
1 12- to 14-pound turkey
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1 tablespoon olive oil
Fresh rosemary sprigs, fresh thyme sprigs, fresh sage leaves, and/or pomegranate pieces (optional)
1 Preheat oven to 425°F. Remove neck and giblets from turkey. Rinse inside of turkey; pat dry with paper towels. In a small bowl stir together snipped or dried rosemary, thyme, sage, salt, and pepper. Season inside of body cavity with half of the herb mixture. Pull neck skin to back; fasten with a skewer. Tuck ends of drumsticks under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to tail with 100-percent-cotton kitchen string. Twist wing tips under back.
2 Place turkey, breast side up, on a rack in a shallow roasting pan. Brush turkey with oil; sprinkle with the remaining herb mixture. If desired, insert an ovenproof meat thermometer into center of an inside thigh muscle. The thermometer should not touch bone. Cover turkey loosely with foil.
3 Roast for 30 minutes. Reduce oven temperature to 325°F. Roast for 21⁄2 to 3 hours more or until thermometer registers 180°F. About 45 minutes before end of roasting, remove foil and cut band of skin or string between drumsticks so thighs will cook evenly. When turkey is done, the juices should run clear and the drumsticks should move easily in their sockets.
4 Remove turkey from oven. Transfer turkey to a serving platter; cover with foil. Let stand for 15 to 20 minutes before carving. If desired, garnish platter with rosemary sprigs, thyme sprigs, sage leaves, and/or pomegranate pieces.
nutrition facts per serving: 229 cal., 7 g total fat (2 g sat. fat), 137 mg chol., 123 mg sodium, 0 g carb., 0 g dietary fiber, 38 g protein.
glazed ham
prep: 15 minutes bake: 1 hour 30 minutes oven: 325°F makes: 16 to 20 servings
1 5- to 6-pound cooked ham (rump half or shank portion)
24 whole cloves (optional)
1 recipe Orange Glaze
Orange slices, cranberries, fresh sage leaves, and/or fresh rosemary sprigs (optional)
1 recipe Mint and Lemon Sprinkle (optional)
1 Preheat oven to 325°F. Score ham in a diamond pattern by making diagonal cuts at 1-inch intervals. If desired, stud ham with cloves. Place ham on a rack in a shallow roasting pan. If desired, insert an ovenproof meat thermometer into center of ham. The thermometer should not touch bone.
2 Bake for 11⁄2 to 21⁄4 hours or until thermometer registers 140°F. Brush ham with some of the Orange Glaze during the last 20 minutes of baking.
3 Transfer ham to a serving platter. If desired, garnish platter with orange slices, cranberries, sage leaves, and/or rosemary sprigs. Serve with the remaining glaze and, if desired, Mint and Lemon Sprinkle.
nutrition facts per serving: 156 cal., 7 g total fat (1 g sat. fat), 62 mg chol., 984 mg sodium, 7 g carb., 0 g dietary fiber, 16 g protein.
orange glaze: In a medium saucepan combine 2 teaspoons finely shredded orange peel, 1 cup orange juice, 1⁄2 cup packed brown sugar, 4 teaspoons cornstarch, and 11⁄2 teaspoons dry mustard. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Makes 11⁄4 cups glaze.
mint and lemon sprinkle: In a small bowl combine 1⁄2 cup snipped fresh mint, 1 tablespoon finely shredded lemon peel, and 2 cloves garlic, minced.
wild rice stuffing
prep: 15 minutes cook: 45 minutes makes: 6 servings (21⁄2 cups total)
13⁄4 cups water
1⁄4 cup uncooked wild rice, rinsed and drained
1⁄4 cup uncooked regular brown rice
1 teaspoon instant chicken bouillon granules
1⁄8 to 1⁄4 teaspoon ground sage or nutmeg
2 cups sliced fresh mushrooms
1⁄2 cup chopped celery (1 stalk)
1⁄3 cup sliced green onions
1⁄4 cup sliced almonds or pine nuts, toasted (optional)
1 In a medium saucepan bring the water to boiling. Stir in wild rice, brown rice, bouillon granules, and sage. Return to boiling; reduce heat. Simmer, covered, for 20 minutes.
2 Stir in mushrooms, celery, and green onions. Simmer, covered, about 25 minutes more or just until vegetables are tender, stirring frequently. If desired, stir in almonds. Serve immediately or use to stuff a 31⁄2- to 4-pound whole chicken.
nutrition facts per serving: 66 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 155 mg sodium, 13 g carb., 1 g dietary fiber, 3 g protein.
make-ahead directions: Prepare as directed. Transfer to a 1-quart casserole. Cover and chill for 2 to 24 hours. To serve, preheat oven to 375°F. Stir 1⁄4 cup water into stuffing. Bake, covered, about 30 minutes or until heated through.
nutrition note
How many servings of grains you should eat per day varies by your age and activity level, but one guideline is clear: According to the USDA, half the grains you eat should be whole grains. Here, the 1⁄2 cup brown and wild rices equals 1 serving of whole grain.
heart-healthy cheesy potatoes
prep: 15 minutes bake: 1 hour 5 minutes stand: 10 minutes oven: 350°F makes: 12 servings
Make holiday meals more healthful by serving this updated version of the traditional family favorite. The reduced-fat soup and cheddar cheese as well as fat-free milk and light sour cream help keep the fat in check.
1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 cup shredded reduced-fat sharp cheddar cheese (4 ounces)
1⁄2 cup fat-free milk
1⁄2 cup light sour cream
1⁄3 cup finely chopped onion (1 small) or 2 tablespoons dried minced onion
1⁄2 teaspoon ground black pepper
1 30- or 32-ounce package frozen shredded or diced hash brown potatoes, thawed
1⁄2 cup crushed cornflakes or crushed wheat cereal flakes
1 Preheat oven to 350°F. Lightly grease a 2-quart rectangular baking dish; set aside. In an extra-large bowl combine soup, cheese, milk, sour cream, onion, and pepper. Stir in potatoes. Transfer mixture to the prepared baking dish.
2 Bake, covered, for 45 minutes. Stir potatoes; sprinkle with cornflakes. Bake, uncovered, for 20 to 25 minutes more or until heated through and bubbly. Let stand for 10 minutes before serving.
nutrition facts per serving: 129 cal., 3 g total fat (2 g sat. fat), 11 mg chol., 236 mg sodium, 20 g carb., 1 g dietary fiber, 5 g protein.
light and luscious pumpkin pie
prep: 30 minutes bake: 40 minutes oven: 450°F/375°F makes: 10 servings
If pumpkin pie is a must for the holidays, this version is a healthy way to fulfill the tradition.
1 recipe Oil Pastry
Sugar (optional)
1 15-ounce can pumpkin
1⁄3 cup sugar
2 tablespoons honey
1 teaspoon ground cinnamon
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground nutmeg
1⁄2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
1 teaspoon vanilla
3⁄4 cup evaporated fat-free milk
1 Preheat oven to 450°F. Prepare Oil Pastry. On a well-floured surface, slightly flatten pastry. Roll pastry from center to edges into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1⁄2 inch beyond edge of pie plate, reserving scraps if desired. Fold under extra pastry even with edge of pie plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack. Reduce oven temperature to 375°F.
2 If desired, combine the reserved pastry scraps; flatten to 1⁄4-inch thickness. Using desired cookie cutters, cut out shapes for top of pie. Place on an ungreased baking sheet. If desired, sprinkle with sugar. Bake for 7 to 10 minutes or until golden brown. Transfer to a wire rack; cool.
3 For filling, in a medium bowl combine pumpkin, 1⁄3 cup sugar, honey, cinnamon, ginger, and nutmeg. Add egg product and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour filling into baked pastry shell.
4 To prevent overbrowning, cover edge of pie with foil. Bake for 40 to 45 minutes or until filling appears set (edge of filling may crack slightly).
5 Cool on a wire rack. If desired, top with baked pastry cutouts. Cover and chill within 2 hours.
nutrition facts per serving: 196 cal., 8 g total fat (1 g sat. fat), 1 mg chol., 108 mg sodium, 28 g carb., 2 g dietary fiber, 5 g protein.
oil pastry: In a medium bowl stir together 11⁄3 cups all-purpose flour and 1⁄4 teaspoon salt. Add 1⁄3 cup vegetable oil and 3 tablespoons fat-free milk all at once to flour mixture. Stir lightly with a fork until combined. Shape into a ball. Makes 1 pastry.
lattice-topped apple pie
prep: 30 minutes bake: 40 minutes oven: 375°F makes: 8 servings
6 cups sliced cooking apples, such as Jonathan or Rome Beauty (about 2 pounds)
3 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 recipe Whole Wheat Pastry
Fat-free milk
1 Place apples in a 2-quart rectangular baking dish. In a small bowl combine sugar and cinnamon; reserve 1 teaspoon of the mixture. Stir cornstarch into the remaining sugar mixture. Sprinkle sugar-cornstarch mixture over apples; toss gently to combine.
2 Preheat oven to 375°F. Prepare Whole Wheat Pastry. On a lightly floured surface, slightly flatten pastry. Roll pastry from center to edges into a 10x5-inch rectangle. Cut pastry lengthwise into eight about 1⁄2-inch-wide strips.
3 Place five of the pastry strips crosswise on filling. Fold alternate strips back halfway. Place one of the remaining pastry strips in the center across the strips already in place. Unfold the folded strips; fold back the remaining crosswise strips. Place another of the remaining pastry strips across the first set of strips parallel to the strip in the center. Repeat the weaving steps with the remaining pastry strip. Trim pastry strips; tuck ends into dish. Brush pastry with milk; sprinkle with the reserved 1 teaspoon sugar mixture.
4 Bake for 40 to 45 minutes or until apples are tender. Serve warm or cool.
nutrition facts per serving: 152 cal., 5 g total fat (2 g sat. fat), 12 mg chol., 48 mg sodium, 26 g carb., 3 g dietary fiber, 2 g protein.
whole wheat pastry: In a medium bowl stir together 1⁄2 cup all-purpose flour, 1⁄4 cup whole wheat pastry flour or whole wheat flour, 2 tablespoons toasted wheat germ, and 1⁄8 teaspoon ground nutmeg. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time (2 to 3 tablespoons total), until all of the flour mixture is moistened. Shape into a ball Makes 1 pastry.
olive deviled eggs
prep: 30 minutes stand: 15 minutes chill: 1 hour makes: 24 appetizers
12 eggs
1⁄4 cup chopped pimiento-stuffed green olives
1⁄4 cup light mayonnaise or salad dressing
1 tablespoon Dijon-style mustard
1⁄8 to 1⁄4 teaspoon ground black pepper
Snipped fresh chives and/or cracked black pepper (optional)
1 Place eggs in a single layer in a Dutch oven (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat. Let stand, covered, for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.
2 Peel eggs. Cut eggs in half lengthwise and remove yolks; set whites aside. Place yolks in a medium bowl; mash with a fork. Stir in olives, mayonnaise, mustard, and 1⁄8 teaspoon pepper.
3 Stuff egg white halves with yolk mixture. Cover and chill for 1 hour before serving. If desired, garnish with chives and/or cracked pepper.
nutrition facts per appetizer: 49 cal., 4 g total fat (1 g sat. fat), 107 mg chol., 83 mg sodium, 1 g carb., 0 g dietary fiber, 3 g protein.
make-ahead directions: Prepare as directed, except cover and chill for up to 24 hours before serving.
light green bean casserole
The green bean casserole gets a new slim profile with the help of reduced-fat and reduced-sodium cream of mushroom soup. Almonds replace the standard fried onion rings on top.
prep: 15 minutes bake: 30 minutes oven: 350°F makes: 6 servings
1 10.75-ounce can reduced-fat and reduced-sodium cream of mushroom soup
1⁄4 cup chopped roasted red sweet pepper or one 2-ounce jar diced pimiento, drained
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
3 9-ounce packages frozen French-cut green beans, thawed and drained
1⁄2 cup sliced almonds, toasted
1 Preheat oven to 350°F. In a large bowl combine soup, roasted sweet pepper, salt, and black pepper. Stir in green beans. Transfer mixture to an ungreased 2-quart rectangular baking dish. Sprinkle with toasted almonds.
2 Bake, uncovered, for 30 to 35 minutes or until heated through.
nutrition facts per serving: 128 cal., 5 g total fat, 1 mg chol., 286 mg sodium, 14 g carb., 5 g dietary fiber, 4 g protein.
zucchini crab cakes
start to finish: 30 minutes makes: 8 servings
2 teaspoons vegetable oil
1 cup coarsely shredded zucchini
1⁄4 cup thinly sliced green onions (2)
1 egg, lightly beaten
1⁄3 cup seasoned fine dry bread crumbs
1 tablespoon Dijon-style mustard
1 teaspoon snipped fresh lemon thyme or thyme
1⁄8 to 1⁄4 teaspoon cayenne pepper
1 cup cooked crabmeat, flaked, or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
Vegetable oil
8 1⁄4-inch slices red and/or yellow tomatoes
1 recipe Tomato-Sour Cream Sauce
Thinly sliced green onions (optional)
1 In a medium skillet heat 2 teaspoons oil over medium-high heat. Add zucchini and 1⁄4 cup green onions; cook for 3 to 5 minutes or just until vegetables are tender and liquid is evaporated, stirring occasionally. Cool slightly.
2 In a medium bowl combine egg, bread crumbs, mustard, thyme, and cayenne pepper. Add zucchini mixture and crabmeat; mix well. Using moistened hands, shape crab mixture into eight 1⁄2-inch-thick patties.
3 Lightly brush a grill pan or large skillet with additional oil; heat pan over medium heat. Add crab cakes; cook about 6 minutes or until heated through and golden brown, turning once. If cakes brown too quickly, reduce heat to medium low.
4 To serve, arrange crab cakes on top of tomato slices. Top with Tomato-Sour Cream Sauce and, if desired, sprinkle with additional green onions.
nutrition facts per serving: 98 cal., 5 g total fat (2 g sat. fat), 44 mg chol., 371 mg sodium, 6 g carb., 1 g dietary fiber, 7 g protein.
tomato-sour cream sauce: In a small bowl stir together 1⁄2 cup sour cream, 3 tablespoons finely chopped yellow tomato, 1 to 2 tablespoons lemon juice or lime juice, and 1⁄8 teaspoon seasoned salt. Makes 3⁄4 cup.
chipotle-and-ranch-stuffed mushrooms
prep: 30 minutes bake: 10 minutes oven: 425°F makes: 24 appetizers
24 large fresh mushrooms (11⁄2 to 2 inches in diameter)
1⁄3 cup finely chopped onion (1 small)
1 tablespoon olive oil
3⁄4 cup frozen whole kernel corn, thawed and drained
1 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
1⁄4 cup light sour cream
1 1.0-ounce envelope ranch dry salad dressing mix
1 to 2 teaspoons finely chopped canned chipotle peppers in adobo sauce*
Snipped fresh cilantro (optional)
1 Preheat oven to 425°F. Remove stems from mushrooms. Finely chop stems; set aside. Place mushroom caps, stemmed sides down, in a 3-quart rectangular baking dish. Bake, uncovered, for 5 minutes; drain. Turn mushroom caps stemmed sides up.
2 Meanwhile, for filling, in a large skillet cook chopped mushroom stems and onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally. Add 1⁄2 cup of the corn; cook and stir for 1 minute. Stir in cream cheese, sour cream, salad dressing mix, and chipotle peppers. Cook and stir just until cream cheese is melted and smooth.
3 Spoon filling into mushroom caps, mounding slightly. Sprinkle with the remaining 1⁄4 cup corn.
4 Bake for 10 to 15 minutes or until heated through. If desired, sprinkle with cilantro.
nutrition facts per appetizer: 46 cal., 3 g total fat (1 g sat. fat), 8 mg chol., 124 mg sodium, 3 g carb., 0 g dietary fiber, 2 g protein.
*tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
tomato crostini
prep: 20 minutes stand: 20 minutes broil: 4 minutes makes: about 20 appetizers
1 cup seeded and chopped tomatoes (2 medium)
1⁄4 cup finely chopped red onion
6 kalamata olives, pitted and finely chopped, or pitted ripe olives, finely chopped
1 tablespoon finely chopped poblano chile pepper*
1 tablespoon balsamic vinegar or red wine vinegar
1 clove garlic, minced
1 10-ounce loaf baguette-style French bread
5 ounces part-skim mozzarella cheese, thinly sliced
1 In a medium bowl stir together tomatoes, onion, olives, poblano chile pepper, vinegar, and garlic. Let stand at room temperature for 20 to 30 minutes to blend flavors, tossing occasionally.
2 Meanwhile, preheat broiler. Diagonally cut bread into 1⁄2-inch slices, discarding ends of loaf. Place bread slices on an extra-large baking sheet (use two large baking sheets if necessary). Broil, one sheet at a time if necessary, 3 to 4 inches from the heat for 2 to 3 minutes or until light brown, turning once halfway through broiling.
3 Divide cheese slices among toasted bread slices, cutting cheese to fit as necessary. Drain tomato mixture well. Spoon tomato mixture onto cheese-topped bread. Broil for 2 to 3 minutes more or until cheese is melted.
nutrition facts per appetizer: 64 cal., 2 g total fat (1 g sat. fat), 5 mg chol., 146 mg sodium, 9 g carb., 1 g dietary fiber, 3 g protein.
tip: Be sure to drain the tomato and olive mixture well to prevent the bread from becoming soggy.
*tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
mushroom and goat cheese phyllo triangles
prep: 1 hour stand: 30 minutes bake: 25 minutes oven: 350°F makes: 36 appetizers
10 dried shiitake mushrooms
Boiling water
2 tablespoons butter
1 clove garlic, minced
3 cups finely chopped fresh button or cremini mushrooms (8 ounces)
8 ounces soft goat cheese (chèvre)
2 tablespoons snipped fresh parsley
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon salt
18 sheets frozen phyllo dough (14x9-inch rectangles), thawed
1⁄2 cup butter, melted
1 In a small bowl combine dried mushrooms and enough boiling water to cover. Let stand at room temperature about 30 minutes or until softened; drain. Rinse mushrooms; drain again. Remove and discard stems; finely chop mushroom caps.
2 For filling, in a large skillet heat 2 tablespoons butter over medium heat until melted. Add garlic; cook and stir for 15 seconds. Add chopped shiitake mushrooms and button mushrooms; cook about 10 minutes or until mushrooms are tender and liquid is evaporated, stirring occasionally. Remove from heat. Stir in cheese, parsley, pepper, and salt. Remove from heat; cool slightly.
3 Preheat oven to 350°F. Line a large baking sheet with parchment paper or foil; set aside. Unfold phyllo dough; place one sheet on a cutting board or other flat surface. Lightly brush with some of the melted butter. Place another sheet of phyllo on top; brush with butter. (Keep the remaining phyllo covered with plastic wrap until needed.)
4 Using a pizza cutter, cut the two layered sheets lengthwise into four 21⁄4-inch strips. Spoon a scant 1 tablespoon of the filling about 1 inch from an end of each dough strip. To fold into a triangle, bring a corner over filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Repeat with the remaining phyllo, butter, and filling.
5 Place triangles on the prepared baking sheet. Bake about 25 minutes or until light brown. Serve warm.
nutrition facts per appetizer: 72 cal., 5 g total fat (3 g sat. fat), 14 mg chol., 100 mg sodium, 4 g carb., 0 g dietary fiber, 2 g protein.
edamame wontons
prep: 50 minutes bake: 12 minutes oven: 400°F makes: 28 appetizers
1 teaspoon toasted sesame oil
1 teaspoon canola oil or olive oil
1 clove garlic, minced
1 12-ounce package frozen shelled sweet soybeans (edamame)
Nonstick cooking spray
1⁄3 cup thinly sliced green onions
1 tablespoon hoisin sauce
1 tablespoon reduced-sodium soy sauce
28 wonton wrappers
Light teriyaki sauce or Chinese-style hot mustard (optional)
1 In a large skillet heat sesame oil and canola oil over medium-high heat. Add garlic; cook and stir for 15 seconds. Add frozen edamame; cook and stir for 5 to 7 minutes or until tender and starting to brown. Remove from heat; cool slightly.
2 Preheat oven to 400°F. Lightly coat a large baking sheet with cooking spray; set aside. For filling, in a food processor combine edamame mixture, green onions, hoisin sauce, and soy sauce. Cover and process until nearly smooth and mixture clings together, stopping to scrape down side as necessary.
3 Spoon about 1 tablespoon of the filling into the center of each wonton wrapper. Brush edges of wrapper with a little water. Fold one corner of wrapper to opposite corner to form a triangle; press edges to seal.
4 Arrange wonton triangles on the prepared baking sheet. Lightly coat triangles with cooking spray. Bake for 12 to 14 minutes or until triangles are crisp and golden brown. Serve warm. If desired, serve with teriyaki sauce.
nutrition facts per appetizer: 42 cal., 1 g total fat (0 g sat. fat), 1 mg chol., 77 mg sodium, 6 g carb., 1 g dietary fiber, 2 g protein.
roasted cherry tomato pizza poppers
prep: 1 hour grill: 4 minutes per batch makes: 56 to 60 appetizers
These tasty little pizzas have a crisp texture when grilled and are chewy-crisp when baked. Look for frozen pizza dough among frozen breakfast pastries and baked goods.
1 recipe Roasted Cherry Tomatoes
2 1-pound loaves frozen pizza dough, thawed
1⁄4 cup olive oil
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
12 to 14 ounces sliced mozzarella or provolone cheese, cut into 2-inch pieces
Small fresh basil leaves (optional)
1 Prepare Roasted Cherry Tomatoes.
2 Meanwhile, on a lightly floured surface, roll pizza dough, one loaf at a time, into a 15x12-inch rectangle (if dough becomes difficult to roll, cover and let rest occasionally). Cover and let rest for 10 minutes. Using a 2- to 21⁄2-inch round cutter, cut out circles; discard trimmings. Place dough circles on lightly greased baking sheets. In a small bowl combine oil, dried basil, and oregano; brush over both sides of dough circles. Prick circles all over with a fork.
3 For a charcoal grill with a cover, place dough circles, about 12 at a time,* on the well-greased grill rack directly over medium coals. Cover and grill for 2 minutes. Carefully turn circles and press down lightly to flatten. Top each with a piece of cheese. Cover and grill about 2 minutes more or until dough is cooked through and cheese is melted. Remove from grill; keep warm. Repeat with the remaining dough circles and cheese. (For a gas grill, preheat grill. Reduce heat to medium. Place dough circles on well-greased grill rack over heat. Cover and grill as above.)
4 Top dough circles with tomatoes and, if desired, basil leaves. Serve warm or at room temperature.
nutrition facts per appetizer: 64 cal., 2 g total fat (1 g sat. fat), 3 mg chol., 104 mg sodium, 8 g carb., 0 g dietary fiber, 2 g protein.
*tip: So dough circles do not overcook on the grill, it’s best to grill a dozen or so at a time.
oven method: Preheat oven to 450°F. Prepare Roasted Cherry Tomatoes as directed, except use a 13x9x2-inch baking pan. Bake for 10 to 12 minutes or until tomatoes are wilted, stirring occasionally. Prepare dough circles as directed, brush with oil mixture, and place on lightly greased baking sheets. Bake for 7 minutes; turn and top with cheese. Bake about 2 minutes more or until dough is cooked through and cheese is melted. Serve as directed.
roasted cherry tomatoes: In a 131⁄2x91⁄2x3-inch disposable foil pan combine 4 cups red and/or yellow cherry or grape tomatoes, halved and/or quartered; 1 tablespoon olive oil; 2 teaspoons balsamic vinegar; 2 to 4 cloves garlic, minced; and 1⁄2 teaspoon dried oregano, crushed, or 1 teaspoon snipped fresh oregano. For a charcoal grill with or without a cover, place tomatoes in pan on the grill rack directly over medium coals. Grill, uncovered, for 8 to 9 minutes or until tomatoes are wilted, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place tomatoes in pan on grill rack over heat. Cover and grill as above.)
avocado pesto–stuffed tomatoes
prep: 40 minutes stand: 30 minutes makes: 30 appetizers
30 cherry tomatoes (about 21⁄2 cups)
1⁄2 of a medium avocado, seeded, peeled, and cut up
2 ounces cream cheese, softened
2 tablespoons basil pesto
1 teaspoon lemon juice
Snipped fresh basil (optional)
Coarse ground black pepper (optional)
1 Cut a thin slice from the top of each tomato. If desired, cut a thin slice from the bottom of each tomato so it stands upright. Using a small spoon or melon baller, carefully hollow out tomatoes; invert onto paper towels. Let stand for 30 minutes to drain.
2 Meanwhile, for filling, in a food processor combine avocado, cream cheese, pesto, and lemon juice. Cover and process until smooth. If desired, spoon filling into a decorating bag fitted with a large plain round or open star tip.
3 Pipe or spoon filling into tomato cups and arrange on a serving platter. Serve immediately or cover loosely and chill for up to 4 hours. If desired, sprinkle with basil and pepper before serving.
nutrition facts per appetizer: 18 cal., 1 g total fat (1 g sat. fat), 2 mg chol., 16 mg sodium, 1 g carb., 0 g dietary fiber, 0 g protein.
chunky apple-sage appetizer
prep: 15 minutes cook: 10 minutes makes: 12 appetizers
Any cooking apple will work here, but Pink Lady, also known as the Crisp Pink variety of apple, adds a pink blush to this sauce. This sauce also pairs well with pork, turkey, or chicken.
1⁄4 cup finely chopped red onion
1 tablespoon olive oil
2 cups chopped cooking apples, such as Pink Lady (3 medium)
2 tablespoons snipped fresh sage or 2 teaspoons dried sage, crushed, or 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 tablespoons dried cranberries
1 tablespoon apple brandy (optional)
12 crisp flatbreads, large whole wheat crackers, or toasted pita wedges
6 tablespoons shredded reduced-fat sharp white cheddar cheese or Parmesan cheese
1 In a medium saucepan cook onion in hot oil over medium heat for 2 to 3 minutes or until softened, stirring occasionally. Stir in apples, sage, and dried cranberries.
2 Cook, covered, over medium heat for 10 to 12 minutes or until apples are softened, stirring occasionally. Remove from heat. If desired, stir in apple brandy. Cool slightly.
3 Spoon warm apple mixture onto flatbreads. Sprinkle with cheese.
nutrition facts per appetizer: 87 cal., 4 g total fat (1 g sat. fat), 1 mg chol., 66 mg sodium, 9 g carb., 2 g dietary fiber, 4 g protein.
make-ahead directions: Prepare as directed through Step 2. Cover and chill for up to 6 hours. Let stand at room temperature for 20 minutes before serving. Serve as directed.
sugar ’n’ spice fruit dip
start to finish: 15 minutes makes: 11⁄4 cups
1⁄2 cup light cream cheese spread, softened*
1⁄2 cup light sour cream*
1⁄4 cup low-sugar raspberry preserves or orange marmalade
1 teaspoon finely shredded lemon peel or orange peel (optional)
1⁄4 teaspoon ground cinnamon, nutmeg, or allspice
Ground cinnamon, nutmeg, or allspice (optional)
Desired dippers, such as raspberries, clementine orange segments, individually wrapped 60-calorie dark chocolate sticks, cut-up peeled kiwifruit, apple slices, pear slices, and/or banana slices
1 In a medium bowl combine cream cheese and sour cream. Beat with an electric mixer on medium speed until smooth. Stir in preserves, lemon peel (if using), and 1⁄4 teaspoon cinnamon.
2 Transfer dip to a serving bowl. If desired, sprinkle with additional cinnamon. Serve dip with desired dippers.
nutrition facts per 2 tablespoons dip: 47 cal., 3 g total fat (2 g sat. fat), 9 mg chol., 67 mg sodium, 4 g carb., 0 g dietary fiber, 2 g protein.
*tip: If desired, substitute Yogurt Cheese for the cream cheese and sour cream.
**tip: Use a brand of yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the whey from separating from the curd to make cheese.
yogurt cheese: Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in one 16-ounce carton plain yogurt.** Cover with plastic wrap and chill for at least 24 hours. Discard liquid. Store cheese, covered, in the refrigerator for up to 1 week. Makes about 1 cup.
pine nut–white bean dip
prep: 15 minutes chill: 2 hours makes: 11⁄2 cups
As you are grocery shopping, keep an eye out for salt-free seasoning blends in the herb and spice aisle. They’re terrific for adding lots of flavor but very little sodium to a variety of foods.
1⁄4 cup soft bread crumbs
2 tablespoons fat-free milk
1 15-ounce can cannellini beans (white kidney beans) or Great Northern beans, rinsed and drained
1⁄4 cup fat-free or light sour cream
3 tablespoons pine nuts, toasted
1⁄4 teaspoon salt-free garlic and herb seasoning blend or other salt-free seasoning blend
1⁄8 teaspoon cayenne pepper
2 teaspoons snipped fresh oregano or basil or 1⁄2 teaspoon dried oregano or basil, crushed
Pine nuts, toasted (optional)
Fresh oregano or basil leaves (optional)
Assorted vegetable dippers
1 In a small bowl combine bread crumbs and milk. Let stand, covered, for 5 minutes.
2 Meanwhile, in a blender or food processor combine beans, sour cream, 3 tablespoons pine nuts, seasoning blend, and cayenne pepper. Cover and blend or process until nearly smooth. Add bread crumb mixture. Cover and blend or process until smooth. Stir in 2 teaspoons oregano. Transfer to a serving bowl. Cover and chill for 2 hours to blend flavors.
3 If desired, sprinkle with additional pine nuts and garnish with oregano leaves. Serve dip with vegetable dippers.
nutrition facts per 2 tablespoons dip: 40 cal., 1 g total fat (0 g sat. fat), 1 mg chol., 70 mg sodium, 7 g carb., 2 g dietary fiber, 3 g protein.
make-ahead directions: Prepare as directed, except cover and chill for up to 24 hours before serving.
herbed cheese mini peppers
start to finish: 25 minutes makes: 20 appetizers
10 red, yellow, and/or orange miniature sweet peppers (6 to 8 ounces total)
1 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
1 to 2 tablespoons snipped fresh oregano, rosemary, tarragon, or thyme, or 1⁄2 to 1 teaspoon dried oregano, rosemary, tarragon, or thyme, crushed
1 tablespoon lemon juice
1 tablespoon milk
Finely shredded lemon peel
Fresh oregano leaves (optional)
1 Cut each sweet pepper in half lengthwise; remove seeds. Set peppers aside.
2 In a small bowl stir together cream cheese, desired herb, lemon juice, and 1 tablespoon milk. If necessary, stir in enough additional milk to reach piping consistency.
3 Pipe or spoon cream cheese mixture into pepper halves. Sprinkle with lemon peel and, if desired, oregano leaves.
nutrition facts per appetizer: 32 cal., 3 g total fat (2 g sat. fat), 9 mg chol., 46 mg sodium, 1 g carb., 0 g dietary fiber, 1 g protein.
make-ahead directions: Prepare as directed, except cover and chill for up to 4 hours before serving.
edamame-avocado dip
start to finish: 20 minutes makes: 21⁄2 cups
1 12-ounce package frozen shelled sweet soybeans (edamame), thawed
1 medium avocado, seeded, peeled, and cut up
1⁄4 cup chopped onion
3 tablespoons lemon juice
2 tablespoons basil pesto
3⁄4 teaspoon sea salt or kosher salt
1⁄4 teaspoon freshly ground black pepper
Chopped tomato (optional)
Sea salt (optional)
Freshly ground black pepper (optional)
Pita chips or tortilla chips
1 In a food processor combine edamame, avocado, onion, lemon juice, pesto, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper. Cover and process until nearly smooth. Transfer dip to a serving bowl.
2 If desired, top with tomato and additional salt and pepper. Serve dip with pita chips.
nutrition facts per 2 tablespoons dip: 48 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 74 mg sodium, 3 g carb., 1 g dietary fiber, 2 g protein.
nutrition note
Bringing this dip to a gathering? Instead of a serving spoon, tuck in a 1-tablespoon measuring spoon to help you keep an eye on portion size.
original lime margarita
start to finish: 10 minutes makes: 2 servings
2⁄3 cup diet lemon-lime carbonated beverage
2⁄3 cup light limeade
1⁄4 cup (2 ounces) tequila
2 tablespoons (1 ounce) triple sec or desired orange liqueur
11⁄2 cups ice cubes or crushed ice
2 lime wedges
1 In a pitcher combine carbonated beverage, limeade, tequila, and triple sec. Divide ice between two margarita glasses. Pour tequila mixture over ice. Garnish with lime wedges.
nutrition facts per serving: 110 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 25 mg sodium, 7 g carb., 0 g dietary fiber, 0 g protein.
nutrition note
Alcohol contains 7 calories per gram, almost as much as the 9 calories per gram that fat carries. So if you’re watching your waistline, it’s also important to watch your bar tab.
frosty mint cocktail
prep: 20 minutes freeze:12 hours stand: 30 minutes makes: 10 to 12 (12-ounce) servings
1 cup water
2⁄3 cup sugar
1⁄2 cup loosely packed fresh mint leaves
3 cups orange juice
1 6-ounce can unsweetened pineapple juice
1⁄3 cup lemon juice
Small fresh mint leaves (optional)
1 1-liter bottle lemon-lime carbonated beverage or five to six 6-ounce bottles sparkling water with lemon flavor, chilled
1 In a small saucepan combine the water, sugar, and 1⁄2 cup mint leaves. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Strain through a fine-mesh sieve; discard mint leaves.
2 Pour sugar mixture into a 2-quart square baking dish. Stir in orange juice, pineapple juice, and lemon juice. Cover and freeze for at least 12 hours or until completely frozen.
3 To serve, let frozen mixture stand at room temperature for 30 minutes. Using a large metal spoon, scrape the top of the mixture to form a slush. Spoon slush into ten to twelve 12-ounce glasses, filling each glass half full. If desired, add additional mint leaves. Slowly pour carbonated beverage over slush. Serve immediately.
nutrition facts per serving: 134 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 23 mg sodium, 34 g carb., 0 g dietary fiber, 1 g protein.
sangria
prep: 10 minutes chill: 3 to 24 hours makes: 10 (about 4-ounce) servings
Orange and lime juices are included in this version of the Spanish red wine beverage.
1 cup orange juice
1⁄4 cup lime juice
1 750-milliliter bottle dry red wine
1⁄4 to 1⁄3 cup sugar
Ice cubes
Small orange or lime wedges (optional)
1 In a large pitcher stir together orange juice and lime juice. Add wine and sugar, stirring until sugar is dissolved. Cover and chill for 3 to 24 hours.
2 Serve juice mixture over ice cubes. If desired, garnish each serving with an orange wedge.
nutrition facts per serving: 85 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 4 mg sodium, 9 g carb., 0 g dietary fiber, 0 g protein.
white peach sangria
prep: 10 minutes chill: 4 to 24 hours makes: 10 (about 4-ounce) servings
1 cup peach juice blend
2 tablespoons orange juice
2 tablespoons lime juice
1 750-milliliter bottle dry white wine
2 medium white and/or yellow peaches, pitted and sliced
Ice cubes
Halved lime slices (optional)
1 In a large pitcher stir together peach juice, orange juice, and lime juice. Stir in wine and peach slices. Cover and chill for 4 to 24 hours.
2 Serve juice mixture over ice cubes. If desired, garnish each serving with a lime slice.
nutrition facts per serving: 91 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 5 mg sodium, 9 g carb., 0 g dietary fiber, 0 g protein.
sour apple martini
start to finish: 5 minutes makes: 2 servings
2 maraschino cherries with stems
1⁄3 cup (about 3 ounces) sour apple schnapps
2 tablespoons (1 ounce) vodka or gin
Ice cubes
Diet lemon-lime carbonated beverage, chilled
1 Divide cherries between two 4-ounce martini glasses; set aside.
2 In a cocktail shaker combine schnapps and vodka. Add ice cubes to fill shaker half full; cover and shake until very cold.
3 Strain vodka mixture into the prepared martini glasses. Slowly pour carbonated beverage into glasses.
nutrition facts per serving: 147 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 12 mg sodium, 14 g carb., 0 g dietary fiber, 0 g protein.
chocolate milkshake cocktail
start to finish: 20 minutes makes: 4 servings
Coarse sugar
Unsweetened cocoa powder
Orange wedges or lime wedges
1 cup light chocolate or chocolate chip ice cream
11⁄3 cups fat-free chocolate milk
1 teaspoon vanilla
1⁄4 teaspoon peppermint extract or 2 drops almond extract (optional)
1⁄2 ounce chocolate curls
4 maraschino cherries
1 Place sugar in a shallow dish; place cocoa powder in another shallow dish. Rub orange wedges around rims of four chilled martini glasses. Dip rims in sugar, then in cocoa powder. Divide ice cream among the prepared martini glasses.
2 In a small pitcher combine chocolate milk, vanilla, and peppermint extract (if using). Pour milk mixture over ice cream. Garnish with chocolate curls and cherries.
nutrition facts per serving: 151 cal., 4 g total fat (2 g sat. fat), 15 mg chol., 93 mg sodium, 25 g carb., 1 g dietary fiber, 5 g protein.
chocolate-coffee milkshake cocktail: Prepare as directed, except reduce chocolate milk to 2⁄3 cup and add 1⁄2 cup cold, strong brewed coffee to milk mixture. Omit peppermint or almond extract. If desired, substitute coffee ice cream for the chocolate or chocolate chip ice cream.
per serving: 128 cal., 4 g total fat (2 g sat. fat), 14 mg chol., 68 mg sodium, 21 g carb., 1 g dietary fiber, 3 g protein.
