Appetizers

Garlic Cheese Loaf

1/2 cup margarine
2 garlic cloves
1 tsp. dried parsley
1/3 cup provolone cheese, shredded
12 slices Italian bread

Turn oven on to broiler setting. Arrange slices of Italian bread on cookie sheet or shallow baking pan. Mince garlic. Combine margarine, garlic, parsley and shredded cheese in a small bowl. Spread mixture on top of bread slices. Place pan in broiler and broil 3 minutes or until cheese mixture is bubbly and golden brown.

1 serving = 1 slice = 2 starch + 1 meat + 3 fat exchanges or 30 grams of carbohydrate

Microwave Sweet Potato Chips

2 cups sweet potatoes, sliced
2 tsp. margarine
1 Tbsp. brown sugar

In food process or thinly slice sweet potatoes. In microwave dish spread out sweet potatoes. Sprinkle with water. Microwave on high for 5 minutes. Mix margarine and brown sugar. Spread on potato slices. Microwave another 2–3 minutes. Let sit till cool. Makes 4 servings.

1 serving = 1 starch exchange or 18 grams of carbohydrate

Vegetable Pizza Squares

Vegetable Spray
2 cans refrigerated crescent rolls
3/4 cup light sour cream
12 ounce reduced fat cream cheese
2 Tbsp. ranch salad dressing mix
1-1/2 cups finely chopped carrots
1-1/2 cups finely chopped cauliflower
1-1/2 cups finely chopped broccoli

Spray 17" X 11" cookie sheet with vegetable spray. Unroll crescent rolls and arrange on cookie sheet to make one large rectangle. Bake 8-12 minutes at 375 degrees until lightly brown. Cool thoroughly. Mix sour cream, cream cheese and ranch dressing mix until smooth. Spread cream cheese mixture evenly over crescent roll crust. Combine finely chopped vegetables. Sprinkle over cream cheese mixture. Lightly press vegetables into cream cheese. Refrigerate. Cut into 40 squares, 4" X 2" each.

1 serving = 1 square = 1 vegetable + 1 fat or 5 grams of carbohydrate

Apple-Cheddar Quesadillas

4 Tbsp. (1/2 Stick) margarine, softened
1 Tbsp. each orange and lime juice
1/4 tsp. ground cinnamon
1 small chipotle chile in adobo sauce, chopped
Cooking spray
2 granny smith apples; cored, peeled & cut into 1/4 inch slices
8 fajita-size flour tortillas
2 cups shredded, white cheddar cheese
1/4 cup pumpkin seeds, toasted
2 roasted red bell peppers; peeled, seeded & cut into strips

In food processor, process butter, orange juice, lime juice, cinnamon and chile until well blended. Preheat 2 large non-stick skillets over medium-high heat. With cooking spray, lightly coat apple slices. Saute apples slices 4 minutes, turning once until lightly brown yet still crunchy. Halve slices; place on plate. Place 4 tortillas on flat surface. Sprinkle with cheese and seeds. Arrange layer of pepper strips then apple on top. Cover each with another tortilla. Brush tortillas with some of the margarine mixture. Cook quesadillas, buttered side down, in skillet for 2 minutes. Brush top of tortillas with margarine mixture; turn over with spatula and cook 2 minutes or until nicely browned and crisp. Cut each quesadilla into 6 wedges to serve. Makes 24 wedges.

1 serving = 1 wedge = 1/2 starch + 1 fat or 9 grams of carbohydrate

Texas Cheese Dip

12 ounces hot Italian sausage links, casings removed
3/4 cup onion, chopped
1-1/2 cups diced tomato
1/4 cup jalapeno peppers, chopped
1 Tbsp. garlic, chopped
1 16-ounce box pasteurized cheese spread, made with low fat milk
1/3 cup cilantro, chopped
Red pepper sauce, to taste

Heat large skillet. Add sausage, crumbled; cook 2 minutes. Add onion; cook 2–3 minutes, till tender. Add tomato, jalapeno and garlic; saute 2 minutes. Add cheese and heat till melted. Add cilantro and hot sauce if desired. Serve with desired accompaniment.

1 serving = 1/4 cup = 1 meat + 1 vegetable exchange or 6 grams of carbohydrate

New Delhi Dip

1 cup low fat yogurt, plain
2 tsp. dehydrated onion
1/4 tsp. curry

Blend all ingredients. Refrigerate until ready to serve. Makes 4 servings of 1/4 cup each.

1 serving = free food or 4 grams of carbohydrate

Vegetable Dip

1/2 cup mayonnaise
1/4 cup catsup
1/4 tsp. seasoned salt
1 Tbsp. parmesan cheese, grated
1 tsp. sesame seeds

In small bowl combine all ingredients. Serve with raw “free” vegetables. Makes 3/4 cup of dip.

1 serving = 1 Tbsp. = 1 fat exchange or 1.5 gram of carbohydrate