Entertaining

Pumpkin Hummus

Need a festive appetizer? Try our NEW Perfect Portion recipe highlighting a fall favorite flavor – pumpkin!

Pumpkin Hummus
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entertaining
Makes: 8 portions
Ingredients
  • 1-2 large cloves garlic
  • 1 tablespoon + 1 teaspoon olive oil
  • 3 tablespoons water or vegetable stock
  • 1 can chickpeas, drained and rinsed
  • ⅔ cup canned pumpkin
  • 1 tablespoon honey
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • salt to taste
Directions
  1. To saute the garlic, heat oil in pan on medium until begins to bubble. Simmer the peeled clove in a pan for 6-8 minutes over low/medium heat ,until lightly browned. Remove from heat.
  2. Puree garlic, water/stock, chick peas, pumpkin and honey in a food processor until smooth. Add more water/stock as needed. Stir in the spices, and leave some to sprinkle on top when serving. If desired, drizzle ¼ to ½ teaspoon additional honey on top before serving.
HELPFUL TIP: Serve with whole grain crackers, pear or apple slices.
Serving size: ¼ cup Calories: 100

 [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Fresh Guacamole

Avocados are known to be an expensive, temperamental fruit, so it’s no wonder that store-bought guacamole is often loaded with fillers and preservatives to bulk it up and prolong the shelf life. Yet the one thing they don’t seem to bulk up guacamole products with is flavor! We vastly prefer homemade! The best time to make guacamole is when avocados go on sale, as they’re not only less expensive, but they’re typically at their peak as well.

Fresh Guacamole
 
Prep time
Total time
 
Author:
Recipe type: Entertaining
Makes: 3 Dip or 6 Topping portions
Ingredients
  • 2 medium Haas avocados, halved and pitted
  • Juice of ½ lime
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced red onion
  • 1 tablespoon seeded and minced jalapeño
  • ¼ teaspoon salt
Directions
  1. Use a large spoon to scoop the avocado out of the peel, then roughly chop.
  2. Place the chopped avocado in a medium-size mixing bowl, and toss with lime juice.
  3. Use a heavy fork or potato masher to mash the avocado until creamy and mostly smooth.
  4. Stir in the remaining ingredients. Serve immediately, or cover tightly and refrigerate for 1 hour to let the flavors combine.
Perfect Portion Fresh Guacamole

HELPFUL TIP: A ripe Haas avocado has brown skin, is slightly soft to the touch, and reveals green when the short stem on the top is pulled out. Hard avocados should be ripened at room temperature. Ripe avocados can be kept in the fridge for 2–3 days before using.
Serving size: ¼ cup Calories: 100

 [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Oven-Fried Green Tomatoes

Fried green tomatoes are a southern staple made from firm, and somewhat tart, unripe tomatoes that cook up soft inside of a breading of flour and cornmeal. While the tomatoes in this recipe are actually baked, instead of fried, they still cook up crispy and golden brown. For the perfect dipping sauce, serve alongside our Buttermilk Ranch Dressing (see page 245).

Oven-Fried Green Tomatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entertaining
Makes: 16 Tomato slices or 8 Appetizer portions
Ingredients
  • Nonstick cooking spray
  • 4 medium green tomatoes
  • 2 large eggs
  • ½ cup buttermilk
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
Directions
  1. Preheat the oven to 400°F, and spray a sheet pan with nonstick cooking spray.
  2. Trim ends from the tomatoes, and discard. Slice each tomato into 4 thick slices.
  3. In a wide bowl, whisk the eggs and buttermilk until well combined.
  4. In a second wide bowl, combine the flour, cornmeal, onion powder, salt, pepper, and garlic powder.
  5. Dip each slice of tomato into the flour mixture, then the egg mixture, and then back into the flour mixture to fully coat before placing on the prepared sheet pan.
  6. Bake for 12 minutes before flipping the breaded tomatoes. Bake for an additional 10–13 minutes, or until the breaded tomatoes are crisp and lightly browned. If desired, sprinkle lightly with additional salt as soon as you remove them from the oven.
Perfect Portion Oven-Fried Green Tomatoes

HELPFUL TIP: If you can’t find green tomatoes, this recipe can also be prepared with 1 large zucchini cut at a slight angle to make ½-inch-thick ovals. This reduces the calories to 95 calories per two breaded zucchini slices.
Serving size: 2 Fried Green Tomatoes Calories: 100

 [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Pesto Chicken Skewers with Pesto Sauce

We transform boneless chicken breasts and a variety of vegetables into a scrumptious and colorful appetizer. Our quick, flavor-packed Pesto Sauce (see page 251) is a winning solution to jazzing up these Pesto Chicken Skewers. Serve them as a festive party appetizer or have 2 or 3 skewers as an entrée, served over rice or alongside Crispy Baked Baby Potatoes (see page 170).

Pesto Chicken Skewers with Pesto Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entertaining
Makes: 10 Appetizer portions
Ingredients
  • Bamboo skewers
  • 1 pound boneless, skinless chicken breasts
  • 2 yellow squash
  • 1 large zucchini
  • 16 ounces small white (button) mushrooms
  • 1 batch Pesto Sauce, divided (see page 251)
Directions
  1. Soak the bamboo skewers in water for 1 hour before preparing (to prevent charring).
  2. Preheat a grill or grill pan to high heat.
  3. Chop the chicken breasts, yellow squash, and zucchini into uniform 1-inch cubes.
  4. Thread a cube of chicken onto a soaked skewer, then a cube of yellow squash, a whole mushroom, and finally a cube of zucchini. Repeat to thread another set of the ingredients on the same skewer. Finally, add a third cube of chicken to top the skewer off. Repeat until you’ve made 10 skewers and you are out of cubed ingredients.
  5. Brush the skewers with ½ of the Pesto Sauce.
  6. Place the pesto skewers on the grill, and cook for 5 minutes. Flip, and cook for an additional 3 minutes on the opposite site, just until the vegetables are tender and slicing into a cube of chicken reveals no pink.
  7. Using a clean brush, brush the remaining ½ of the Pesto Sauce over the cooked skewers before serving.
Perfect Portion Pesto Chicken Skewers

HELPFUL TIP: These can also be cooked under a broiler set to high by placing the oven rack in the second-highest position. Broil for 10 minutes, flipping halfway through.
Serving size: 1 skewer Calories: 100


Pesto Sauce

Pesto is known for being extremely high in fat and calories thanks to the generous amount of oil it contains. We replicate the same balance of bright basil, toasty pine nuts, sharp garlic, and salty Parmesan with only ⅓ of the olive oil. Now, you can enjoy a full serving of pesto pasta without the guilt!

Pesto Chicken Skewers with Pesto Sauce
 
Prep time
Total time
 
Author:
Recipe type: Dressings, Sauces & jams
Makes: 6 Sauce portions
Ingredients
  • ¼ cup pine nuts
  • 2 cups fresh basil leaves
  • 1 tablespoon minced garlic
  • 3 tablespoons water
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup grated Parmesan cheese
Directions
  1. Place the pine nuts in a dry skillet over medium heat to toast, shaking the pan to keep them moving, until golden brown and fragrant. Transfer the toasted pine nuts to a food processor.
  2. Add all the remaining ingredients, except the Parmesan cheese, to the food processor, and pulse in short bursts for 2 minutes to finely grate the pine nuts and combine everything into a sauce.
  3. Add the Parmesan cheese to the food processor, and pulse for 15 more seconds, just to combine. Serve immediately, or refrigerate until ready to use.
Perfect Portion Pesto Sauce

HELPFUL TIP: Pine nuts can usually be found in a small packet in the baking section of your grocery store. Walnuts or blanched almonds can be used in place of the pine nuts (you should still toast them in step 1); however, the pine nuts really give pesto its classic flavor.
Serving size: 3 tblsp Calories: 100

 [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

100 Calorie Deviled Eggs

Deviled eggs are a popular party option that packs much more protein than other snacks. We stick to a fairly classic preparation but uniquely salt the egg whites before filling them to ensure that every bite is well seasoned. This recipe allows you to have two deviled eggs (one whole egg) for 100 calories, only 30 more calories than a plain hard-boiled egg!

100 Calorie Deviled Eggs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entertaining
Makes: 12 Appetizer portions
Ingredients
  • 12 large eggs
  • ¼ cup mayonnaise
  • 1 tablespoon sweet relish
  • 1 tablespoon prepared yellow mustard
  • ⅛ teaspoon pepper
  • Salt
  • Paprika, for garnish
  • Chopped chives, for garnish
Directions
  1. Place eggs in a large pot, and fill with enough cold water to cover the eggs by 2 inches.
  2. Place pot over high heat, and bring up to a rolling boil. Cover, remove from heat, and let stand for 15 minutes.
  3. Drain eggs, and fill pot with ice water to cool down. Let cool for at least 5 minutes.
  4. Peel and halve eggs, scooping the yolks into a mixing bowl or food processor and placing the whites on a serving platter as you go.
  5. Mash together (or food process) the egg yolks, mayonnaise, relish, yellow mustard, and pepper.
  6. Lightly sprinkle the entire platter of egg white halves with salt before filling each with an equal amount of the yolk filling. Refrigerate for at least 30 minutes before serving. Garnish with a sprinkling of paprika and chopped fresh chives, if desired.
Perfect Portion 100 Calorie Deviled Eggs

HELPFUL TIP: For the best presentation, use a pastry bag with a star-shaped tip to pipe the yolk filling into the whites.
Serving size: 2 deviled eggs or 1 whole egg Calories: 100

 [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Maryland Crab Cakes

Anson’s American Treasures: There are times in life when a food experience becomes an everlasting moment of bonding. This is how I felt when I shared my first true Maryland Crab Cake with my daughter Hannah in Baltimore. After settling Hannah (then only 15 years old) into her summer dorm at John Hopkins University, we set out for dinner. With a teenage daughter, you get too few moments to sit and enjoy a meal together, and this particular one remains one of my most special ones. Bob and Mona created a great “no-filler” crab cake, spiced perfectly, with just enough egg and bread crumb to hold it together. The perfect portion that still creates perfect memories!

Maryland Crab Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entertaining
Makes: 8 Crab Cakes or 4 Appetizer portions
Ingredients
  • 1 large egg
  • 1 tablespoon mayonnaise
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 pound lump crabmeat, drained
  • ⅓ cup panko bread crumbs
  • 1 tablespoon minced red bell pepper
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • Fresh lemon wedges
Directions
  1. Line a sheet pan with parchment paper.
  2. In a large mixing bowl, whisk together the egg, mayonnaise, Old Bay Seasoning, Dijon mustard, and Worcestershire sauce.
  3. Add the crabmeat, bread crumbs, bell pepper, and parsley to the bowl, and gently fold together to create the crab cake batter.
  4. Form the batter into 8 crab cakes, using about ⅓ cup of batter for each cake. Transfer to the prepared sheet pan. For best results, cover, and refrigerate for 1 hour before cooking.
  5. Add the canola oil and butter to a large nonstick skillet or griddle over medium heat, and bring up to a sizzle.
  6. Place the chilled crab cakes into the pan, and cook until golden brown, about 4 minutes on each side. Serve with fresh lemon wedges to squeeze over top.
Perfect Portion Maryland Crab Cakes

HELPFUL TIP: Lump crabmeat is sold in refrigerated tubs in the seafood section of your grocery store. You should always carefully check for any pieces of shell before cooking with it.
Serving size: 1 crab cake Calories: 100

 [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Shrimp Cocktail

In cooking, it’s important to infuse flavor whenever you can. Before adding the shrimp, we season and boil our cooking water along with a tablespoon of Old Bay, bright lemon juice, and an earthy bay leaf for a show-stopping cocktail shrimp. Also, our homemade cocktail sauce is simple but stellar thanks to the addition of lemon zest, Tabasco sauce, and a generous amount of horseradish, of course. With only 100 calories for four jumbo shrimp with sauce, this recipe will surely please your party guests without weighing them down.

Shrimp Cocktail
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entertaining
Makes: 42-50 Shrimp or 6 Appetizer portions
Ingredients
  • 1 lemon, halved
  • 1 tablespoon Old Bay Seasoning
  • 1 bay leaf
  • 2 pounds jumbo (size 21/25) raw shrimp, peeled and deveined
  • Cocktail Sauce
  • 1 cup ketchup
  • 2 tablespoons lemon juice
  • 1 tablespoon prepared horseradish (see tip)
  • 1 teaspoon lemon zest
  • ½ teaspoon hot pepper sauce (Tabasco)
Directions
  1. Fill a large pot with at least 3 quarts of water, and place over high heat.
  2. Add the lemon, Old Bay Seasoning, and bay leaf to the pot, and bring to a boil. Cover, and let boil for 3 minutes to season the water.
  3. Add the shrimp to the pot, and let boil for 3 minutes, or until bright pink. Drain and rinse under cold water. To serve immediately, transfer to a large bowl of ice water to cool the shrimp further.
  4. Prepare the sauce by mixing all cocktail sauce ingredients until well combined.
  5. For the best temperature and flavor, cover, and refrigerate both the shrimp and the sauce for 1 hour before serving.
Perfect Portion Shrimp Cocktail

HELPFUL TIP: Prepared horseradish is sold in glass jars, usually near the mustard, but sometimes below the seafood counter as well.
Serving size: 4 Shrimp with sauce Calories: 100

 [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Spinach & Artichoke Dip

This popular restaurant appetizer is known for being not only delicious, but also high in calories. By substituting thick and creamy Greek yogurt for the cream cheese or mayonnaise that is typically used, we’ve been able to keep the flavor you love while allowing for a larger protein and calcium-packed portion size. For the least-calorie dippers, serve with celery and carrot sticks.

Spinach & Artichoke Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entertaining
Makes: 5 Appetizer portions
Ingredients
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 8 ounces nonfat plain Greek yogurt
  • 1 ¼ cups shredded Parmesan cheese
  • ¼ cup finely diced red onion
  • 2 tablespoons finely diced red bell pepper
  • 2 teaspoons minced garlic
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Directions
  1. Preheat oven to 375°F.
  2. In a fine mesh strainer, squeeze as much water from the thawed spinach as possible.
  3. Place the drained spinach in a large mixing bowl, and add all the remaining ingredients, stirring to combine.
  4. Transfer the dip to a 1 ½-quart baking dish, and bake for 20–25 minutes, or until hot and bubbly. Serve warm.
Perfect Portion Spinach & Artichoke Dip

HELPFUL TIP: Using shredded Parmesan cheese adds that gooey cheese texture that you can’t quite get from grated; however, you can substitute 1 cup of grated Parmesan in a pinch.
Serving size: ⅓ cup Calories: 100

 [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Buffalo Wings

No need to deep-fry your wings anymore to get that amazing crunch and flavor. You can get the same result by tossing the wings with a mere tablespoon of oil and roasting them in a hot oven, leaving them golden brown, crisp, and unbelievably delicious. Be sure to serve them with cut celery sticks.

5.0 from 1 reviews
Buffalo Wings
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entertaining
Makes: 32 Winngs/Drumettes or 16 Appetizer portions
Ingredients
  • 3 pounds chicken wing sections (wings and drumettes)
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 3 tablespoons butter, melted
  • 2 tablespoons Louisiana Hot Sauce
Directions
  1. Preheat the oven to 400°F. If necessary, split wings from drumettes by cutting at the joint. If wing tips (see tip) are intact, cut tips at the joint and discard.
  2. In a large mixing bowl, toss the wings in a mixture of the canola oil, salt, pepper, and garlic powder.
  3. Spread the wings in a single layer on a sheet pan, and bake for 45–50 minutes, or until the skin is browned and crispy, and cutting into the largest drumette reveals juices that run clear.
  4. Combine butter and hot sauce in a large mixing bowl. Add the baked wings, and toss to coat with the sauce before serving.
Perfect Portion Buffalo Wings

HELPFUL TIP: Whole chicken wings have three distinct sections: the drumette, the wing, and the wing tip. Wing tips are the smallest of the three sections and are almost entirely bone and skin. They are best discarded or saved for making chicken stock.
Serving size: 1 wing or drum Calories: 100

 [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Title

Go to Top