Book of healthy holiday recipes quite appetizing

December 08, 2004

The Danville-Boyle County Healthy Communities Coalition has published a book of holiday recipes. Donna Clore, Boyle County extension office agent for family and consumer sciences, Julie Steber, a dietitian with the Boyle County Health Department and Nancy Ricker, a dietitian with McDowell Wellness Center, put the book together.

Here are some of the appetizer recipes. The booklet is available at the extension office. Call (859) 236-4484. Other recipes and photos will appear next week.

Baked Feta with Marinara

1 teaspoon lemon juice

1/4 teaspoon crushed red pepper

1 garlic clove, minced

14 1/2-ounce can diced tomatoes with basil, garlic, and oregano, drained

32 (1/2-inch thick) slices diagonally cut French bread baguette, toasted

4-ounce package crumbled feta cheese

2 tablespoons parmesan cheese


Preheat oven to 350 degrees. Combine first 4 ingredients in a bowl. Sprinkle feta evenly into a 6-inch gratin dish or small shallow baking dish coated with cooking spray. Top with tomato mixture and then sprinkle with Parmesan cheese. Bake for 20 minutes. Serve as a spread with bread slices. Yield 16 servings

Mini Frittatas with Ham and Cheese

1/2 cup finely chopped onion

2/3 cup chopped reduced-fat ham (about 2 ounces)

1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese

2 tablespoons chopped fresh chives or green onion

1/8 teaspoon dried thyme

1/8 teaspoon pepper

4 large egg whites

1 large egg

Preheat oven to 350 degrees. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, saut 2 minutes or until crisp-tender. Add ham; saut 3 minutes. Remove from heat; cool 5 minutes. Combine cheese and remaining 5 ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon ham mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350 degrees for 20 minutes or until set. Yield 8 servings.

Quick Fruited Salsa

2 (11-ounce) cans mandarin oranges, drained

8-ounce can pineapple tidbits in juice, drained

15-ounce can black beans, rinsed and drained

1 sweet red pepper, chopped

1/2 cup chopped onion

1 tablespoon dried cilantro

1 tablespoon chopped canned jalapeno

1 tablespoon lime juice

1/4 teaspoon minced garlic

Drain oranges; let stand on several layers of paper towels to absorb excess moisture. Cut orange slices into small pieces. Combine pineapple and remaining 7 ingredients in a medium bowl, mixing well. Add oranges, stirring to combine. Refrigerate salsa. Can be served with tortillas or as an accompaniment to chicken, fish, or pork. Yield 5 cups

Spicy Monterey Jack Cheese Logs

8-ounce package cream cheese, softened

1 teaspoon Worcestershire sauce

1/4 teaspoon ground red pepper

10-ounce block extra-sharp Cheddar cheese, shredded

8-ounce block Monterey Jack cheese w/peppers, shredded

1 cup chopped pecans or walnuts, toasted

1/2 cup chopped fresh parsley

Garnish: fresh parsley sprigs

Combine first 3 ingredients in a large bowl; blend well. Stir in shredded cheeses. Divide cheese mixture in half, and shape each portion into an 8-inch log.

Combine pecans and chopped parsley; roll logs in nut mixture. Cover and chill 8 hours. Let stand 1 hour before serving. Serve with crackers. Garnish, if desired. Yield: Two, 8-inch logs.

Make-ahead tip: Wrap each log in heavy-duty plastic wrap, and freeze. Thaw in refrigerator overnight.

Mini Pizzas

12 garlic-flavored melba toast rounds (or similar low-fat, reduced-sodium round crackers)

5 tablespoons low-fat marinara sauce

1/2 cup part-skim mozzarella cheese

2 tablespoons grated parmesan cheese

1 teaspoon dried oregano

1/2 teaspoon dried basil

Place the melba toasts in a circle on a microwave-safe plate. Spoon the sauce evenly over each round. Top each round with some of the cheeses. Sprinkle each round with some of the oregano and basil. Microwave for 30 seconds on high. Rotate the plate a half-turn and cook for an additional 30 seconds. Yield: 12 pizzas.

Sesame Chicken Bites

For sauce:

4 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

1 1/2 tablespoons water

2 1/2 teaspoons hoi sin sauce

2 teaspoons honey

1 teaspoon sesame oil

Pinch of cayenne powder

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

1 1/2 tablespoons toasted sesame seeds

Combine all sauce ingredients in a microwave-safe container with cover. Microwave for 45 seconds on high.

Remove sauce from the microwave. Toss chicken in sauce. Place chicken on a microwave-safe tray in one layer, cover loosely with waxed paper, and microwave for 4 minutes on high until chicken is cooked through and no traces of pink remain. Rotate chicken 180 degrees and continue to microwave for 1 minute. Remove from the microwave.

Arrange chicken cubes on a plate, sprinkle with sesame seeds, and spear with toothpicks to serve. Yield: 8 servings.

Central Kentucky News Articles