Diabetic Recipes – More Snacks and Appetizers

Source: Favorite Brand Name Low-Carb Snacks and Appetizers

Buffalo Chicken Tenders

Ingredients:

3 tbsp Louisiana-style hot sauce
1/2 tsp paprika
1/4 tsp ground red pepper
1 lb chicken tenders
1/2 c fat-free blue cheese dressing
1/4 c reduced-fat sour cream
2 tbsp crumbled blue cheese
1 medium red bell pepper, cut into 1/2-inch slices

Directions:

Preheat oven to 375 degrees. Combine hot sauce, paprika and ground red pepper in small bowl; brush on all surfaces of chicken. Place chicken in greased 11×7-inch baking dish. Cover; marinate in refrigerator 30 minutes. Bake, uncovered, about 15 minutes or until chicken is no longer pink in center. Combine blue cheese dressing, sour cream and blue cheese in small serving bowl. Garnish as desired. Serve with chicken and bell pepper for dipping.

Makes 10 Servings.

Nutrients Per Serving:
83 Calories
2 g Fat
1 g Saturated Fat
5 g Carbohydrate
9 g Protein
27 mg Cholesterol
180 mg Sodium
0 g Fiber

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Mini Vegetable Quiches

Ingredients:

2 c cut-up vegetables (bell peppers, broccoli, zucchini and/or carrots)
2 tbsp chopped green onions
2 tbsp FLEISCHMANN’S®  Original Margarine
4 (8-inch) flour tortillas, each cut into 8 triangles
1 c EGG BEATERS®  Healthy Real Egg Product
1 c fat-free (skim milk)
1/2 tsp dried basil leaves

Directions:

In medium nonstick skillet, over medium-high heat, saute vegetables and green onions in margarine until tender. Arrange 4 tortilla pieces in each of 8 (6-ounce) greased custard cups or ramekins, placing points of tortilla piecs at center of bottom of each cup and pressing lightly to form shape of cup. Divide vegetable mixture evenly among cups. In small bowl, combine Egg Beaters® , milk and basil. Pour evenly over vegetable mixture. Place cups on baking sheet. Bake at 375 degrees for 20 to 25 minutes or until puffed and knife inserted into centers comes out clean. Let stand 5 minutes before serving.

Makes 8 Servings.

Nutrients Per Serving:
115 Calories
4 g Fat
1 g Saturated Fat
14 g Carbohydrate
6 g Protein
1 mg Cholesterol
184 mg Sodium
1 g Fiber

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Southern Crab Cakes with Remoulade Dipping Sauce

Ingredients:

10 oz fresh lump crabmeat
1 1/2 c fresh white or sourdough bread crumbs, divided
1/4 c chopped green onions
1/2 c fat-free or reduced-fat mayonnaise, divided
1 egg white, lightly beaten
2 tbsp coarse grain or spicy brown mustard, divided
3/4 tsp hot pepper sauce, divided
2 tsp olive oil, divided
lemon wedges

Directions:

Preheat oven to 200 degrees. Combine crabmeat, 3/4 cup bread crumbs and green onions in medium bowl. Add 1/4 cup mayonnaise, egg white, 1 tbsp mustard and 1/2 teaspoon pepper sauce; mix well. Using 1/4 cup mixture per cake, shape eight 1/2-inch-thick cakes. Roll crab cakes lightly in remaining 3/4 cup bread crumbs. Heat large nonstick skillet over medium heat until hot; add 1 tsp oil. Add 4 crab cakes; cook 4 to 5 minutes per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 teaspoon mustard and 1/4 teaspoon hot pepper sauce in small bowl; mix well. Serve crab cakes warm with lemon wedges and dipping sauce.

Makes 8 Servings.

Nutrients Per Serving:
81 Calories
2 g Fat
<1g Saturated Fat
8 g Carbohydrate
7 g Protein
30 mg Cholesterol
376 mg Sodium
<1g Fiber

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Smoked Salmon Appetizers

Ingredients:

1/4 c reduced-fat or fat-free cream cheese, softened
1 tbsp chopped fresh dill or 1 tsp dried dill weed
1/8 tsp ground red pepper
4 oz thinly sliced smoked salmon or lox
24 melba toast rounds or other low-fat crackers

Directions:

Combine cream cheese, dill and pepper in small bowl; stir to blend. Spread evenly over each slice of salmon. Roll up salmon slices jelly-roll fashion. Place on plate; cover with plastic wrap. Chill at least 1 hour or up to 4 hours before serving. Using a sharp knife, cut salmon rolls crosswise into 3/4-inch pieces. Place pieces, cut side down, on serving plate. Garnish each salmon roll with dill sprig, if desired. Serve cold or at room temperature with melba rounds.

Makes About 2 Dozen Appetizers.

Nutrients Per Serving:
80 Calories
2 g Fat
1 g Saturated Fat
10 g Carbohydrate
6 g Protein
6 mg Cholesterol
241 mg Sodium
1 g Fiber