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Source: Favorite Brand Name Low-Carb Snacks and Appetizers


Mini Marinated Beef Skewers


Ingredients:


1 beef top round steak (about 1 lb)
2 tbsp reduced-sodium soy sauce
1 tbsp dry sherry
1 tsp dark sesame oil
2 cloves garlic, minced
18 cherry tomatoes (optional)


Directions:


Cut beef crosswise into 1/8-inch slices. Place in large resealable plastic food storage bag. Combine soy sauce, sherry, oil and garlic in cup; pour over steak. Seal bag; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours. Soak 18 (6-inch) skewers in water 20 minutes. Drain steak; discard marinade.Weave beef accordion-style onto skewers. Place on rack of broiler pan. Broil 4 to 5 inches from heat 2 minutes. Turn skewers over; broil 2 minutes or until beef is barely pink. If desired, garnish each skewer with 1 cherry tomato. Place skewers on lettuce-lined platter. Serve warm.


Makes 6 Servings (3 Skewers Each)


Nutrients Per Serving:
210 Calories
4 g Fat
1 g Saturated Fat
2 g Carbohydrate
20 g Protein
60 mg Cholesterol
99 mg Sodium
<1g Fiber


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Confetti Tuna In Celery Sticks


Ingredients:


1 (3 oz) pouch of STARKIST® Premium Albacore or Chunk Light Tuna
1/2 c shredded red or green cabbage
1/2 c shredded carrot
1/4 c shredded yellow squash or zucchini
3 tbsp reduced-calorie cream cheese, softened
1 tbsp plain low-fat yogurt
1/2 tsp dried basil, crushed
salt and pepper to taste
10 to 12 (4-inch) celery sticks, with leaves if desired


Directions:


In a small bowl toss together tuna, cabbage, carrot and squash. Stir in cream cheese, yogurt, and basil. Add salt and pepper to taste. With small spatula spread mixture evenly into celery sticks.


Makes 10 to 12 Servings.


Nutrients Per Serving:
32 Calories
1 g Fat
1 g Saturated Fat
3 g Carbohydrate
3 g Protein
5 mg Cholesterol
90 mg Sodium
1 g Fiber


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Angelic Deviled Eggs


Ingredients:


6 eggs
1/4 c low-fat (1%) cottage cheese
3 tbsp prepared fat-free ranch dressing
2 tsp Dijon mustard
2 tbsp minced fresh chives or dill
1 tbsp diced well-drained pimiento or roasted red pepper


Directions:


Place eggs in medium saucepan; add enough water to cover. Bring to a boil over medium heat. Remove from heat; cover. Let stand 15 minutes. Drain. Add cold water to eggs in saucepan; let stand until eggs are cool. Drain. Remove shells from eggs.


Cut eggs lengthwise in half. Remove yolks, reserving 3 yolk halves. Discard remaining yolks or reserve for another use. Place egg whites, cut sides up, on serving plate; cover with plastic wrap. Refrigerate while preparing filling.


Combine cottage cheese, dressing, mustard and reserved yolk halves in mini food processor; process until smooth. (Or, place in small bowl and mash with fork until well blended.) Transfer cheese mixture to small bowl; stir in chives and pimiento. Spoon into egg whites. Cover and chill at least 1 hour. Garnish, if desired.


Makes 12 Servings.


Nutrients Per Serving:
24 Calories
1 g Fat
<1g Saturated Fat
1 g Carbohydrate
3 g Protein
27 mg Cholesterol
96 mg Sodium
1 g Fiber


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Turkey-Broccoli Roll-Ups


Ingredients:


2 pounds broccoli spears
1/3 c fat-free sour cream
1/4 c reduced-fat mayonnaise
2 tbsp thawed frozen orange juice concentrate
1 tbsp Dijon mustard
1 tsp dried basil leaves
1 lb smoked turkey, very thinly sliced


Directions:


Arrange broccoli spears in single layer in large, shallow microwavable dish. Add 1 tablespoon water. Cover dish tightly with plastic wrap; vent. Microwave at HIGH (100%) 6 to 7 minutes or just until broccoli is crisp-tender, rearranging spears after 4 minutes. Carefully remove plastic wrap; drain broccoli. Immediately place broccoli in cold water to stop cooking; drain well. Pat dry with paper towels. Combine sour cream, mayonnaise, juice concentrate, mustard and basil in small bowl; mix well. Cut turkey slices into 2-inch-wide strips. Spread sour cream mixture evenly on strips. Place 1 broccoli piece at short end of each strip. Starting at short end, roll up tightly (allow broccoli spear to protrude from one end). Place on serving platter; cover with plastic wrap. Refrigerate until ready to serve. Garnish just before serving, if desired.


Makes 20 Servings.


Nutrients Per Serving:
51 Calories
1 g Fat
<1g Saturated Fat
4 g Carbohydrate
7 g Protein
10 mg Cholesterol
259 mg Sodium
2 g Fiber