Ingredients:
3/4 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
1 (15 ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
1 tablespoon lemon juice
1 teaspoon ground black pepper

Preparation:

Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth.
Add parsley, dill, chives, mint, and pepper; pulse until they are well combined.
Transfer dip to serving bowl and chill until ready to serve.

Yields 8 servings.

Ingredients:

1/2 pound Fresh Mexican Jalapenos
1/2 pound Fresh Green Beans
1/2 pound Cauliflower Flowerets
1/2 pound Fresh Broccoli Flowerets
1/2 pound Baby Carrots
1 Large Yellow Onion, quartered and separated
3 teaspoons Zatarian’s Concentrated Liquid Louisiana Shrimp and Crab Boil
2 tablespoons Black Peppercorns
6 Bay Leaves
15 peeled garlic Cloves
2 quarts Distilled White Vinegar
3 tablespoons Salt

Preparation:

Place all vegetables in a gallon jar.
Add the crab boil, peppercorns, bay leaves, salt, and garlic.
Pour in the distilled white vinegar.
Tighten the lid and shake the jar several times.
Place the jar in the refrigerator and marinate for at least 1 week before using.

Ingredients:

1 c Uncooked long grain rice
4 T Oil
2 T Diced bell pepper
3 T Diced onion
1 t Dried parsley flakes
3 oz Tomato paste
2 ea Cloves garlic, minced
2 1/2 c Cold water
3/4 t Salt

Preparation:

Lightly brown rice in oil over medium heat, stirring constantly.
Add bell pepper amd onion and saute for five minutes more, stirring often.
Remove from heat; add parsley, tomato paste and garlic. Stir well then add water and salt.
Heat mixture to boiling, cover tightly and simmer 20 to 30 minutes or until liquid is absorbed.
Remove from heat and let steam 10 minutes before serving.

Ingredients:

2 cup baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup melted butter
1/4 tsp garlic powder

Preparation:

Preheat oven to 450F.
Add baking mix, milk and cheese in bowl, mix well.
Add butter and garlic powder. Beat for 30 seconds. Drop by spoonfuls onto ungreased baking sheet.
Bake for 8-10 minutes or until golden brown.
Yields 10 servings.

Ingredients:

16 ounce cottage cheese
20 ounces frozen spinach, thawed and squeezed dry
2 large eggs
4 egg whites
1/4 cup chopped green onions
2 ounces shredded sharp cheddar cheese
3 tablespoons butter, melted
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon fresh ground black pepper
1/8 teaspoon red pepper flakes
1 ounce freshly grated Parmesan cheese

Preparation:

Preheat oven to 350 degrees F. Lightly spray a 9-inch square baking pan with non-stick cooking spray.
In a large bowl, mix together the cottage cheese, eggs, egg whites, and green onions.
Mix in cheddar cheese, melted butter, flour, salt, garlic, black pepper, and red pepper flakes until thoroughly mixed. Fold in the drained spinach.
Pour cheese/spinach mixture into the prepared baking pan. Sprinkle the top with the Parmesan cheese.
Bake for 45 to 55 minutes or until the top is golden. Remove from oven and let cool to room temperature. Cut into small squares. Serve either at room temperature or warm.

Yields 30 small squares for appetizers.

Ingredients:

8 shredded-wheat type crackers
3 Tbs marinara sauce
3 Tbs mozzarella cheese (shredded)
2 Tbs of ham (chopped)
Pineapple chunks

Preparation:

Preheat your broiler or toaster oven.
Place the crackers on an oven-proof baking sheet. Then evenly divide and top the crackers with the marinara sauce and the cheese. Top half of the crackers with the chopped ham and pineapple chunks.
Place the baking sheet in the oven and broil until the cheese melts (about 2 or 3 minutes.)

This easy appetizer recipe or snack can serve 2 hungry kids.

Easy pizza crackers for parties as well, increase amount accordingly.

Ingredients:

12 medium mushrooms
2 tablespoons olive oil
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1/8 teaspoon salt
Dash pepper

Preparation

Preheat oven to 350F. Wipe mushrooms with damp cloth. Remove stems and chop fine.
Heat 1 tablespoon oil in large skillet. Saute mushroom caps, on bottom only, 2 to 3 minutes; remove. Arrange, rounded side down, in shallow baking pan.
Heat rest of oil in same skillet. Saute stems, green pepper, and onion until tender – about 5 minutes. Season with salt and pepper; remove from heat.
Spoon mixture into mushroom caps. Bake 15 minutes, or until heated through.
Yields 6 servings.