Low Carb Hors d'oeuvres

This simple and heart healthy snack is packed with flavor and sure to be a crowd favorite. The fresh spinach and bell peppers add great flavor and crunch.

Ingredients:

2 tsp Honey Mustard
dash Ground Nutmeg
8 Thin Slices Oven-roasted or Smoked Turkey Breast
1 cup Fresh Baby Spinach Leaves
1 Small Red Bell Pepper, seeded and cut into thin strips
4 Reduced-fat String Cheese, cut lengthwise into quarters

Directions:
In a small bowl, stir together the honey mustard and nutmeg. Spread evenly on the turkey slices. Divide the spinach among the turkey slices, placing along one short edge of each turkey slice and allowing tips of leaves to extend beyond the edge of the turkey. Top the spinach with the pepper strips and cheese. Starting at the edge with the cheese and vegetables, roll up each turkey slice and serve. If you want to make ahead, wrap each turkey roll-up in plastic wrap and chill for up to four hours.

12-16 ounces bacon, you'll need 12 or 16 strips *
4 ounces cheddar cheese, shredded

Line a large baking pan with heavy foil. Arrange half of the bacon slices side by side. Weave the other half of the bacon slices into a lattice as shown in the photo below. I suggest pushing the slices as close together as possible once you've done the weaving.
Bake at 400º until the bacon is well browned but still flexible and not crisp. The baking time will depend on how thick your bacon is. I baked mine about 25 minutes but I think that was a little too long. It had started to get crisp which made it difficult to roll up without it cracking. I'd check the bacon after 15-20 minutes. Blot off any excess grease on top of the bacon with paper towels. Sprinkle the cheese over the bacon then very carefully roll up like a jelly roll. I found it helpful to use tongs to roll the hot bacon. Bake about 5-10 minutes longer until the cheese has melted but isn't oozing out. Place the roll on a cutting board and slice with a very sharp knife.
Makes about 4 servings
Freezing not recommended

10-12 large jalapeño peppers
8 ounces colby-jack cheese

Trim off any stems, leaving the pepper stem caps intact. Cut the peppers in half lengthwise; scrape out the seeds and membranes. Arrange the peppers on a large foil-lined baking sheet. Slice the cheese into 10-12 cross-wise slices and place one slice in each pepper half. They will fit better if you cut or fold each slice in half. Bake at 375º for 10-15 minutes or until the cheese is bubbly and the peppers are slightly tender but not mushy. Some of the cheese may ooze out, but you can scrape some of it up and put it back in the peppers.

Makes 20-24 poppers
Per Popper: 79 Calories; 6g Fat; 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per 2 Poppers: 157 Calories; 12g Fat; 9g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

4 eggs
7 ounce can sliced pickled jalapeños, drained and chopped, about 3/4 cup
8 ounces cheddar or colby cheese, shredded

Whisk the eggs well then stir in the peppers and cheese. Pour into a greased 9x9" baking pan (nonstick recommended). Bake at 350º 15-20 minutes until firm but still slightly soft. Cool 10 minutes before cutting into 1-inch squares. You'll get 36 squares if you cut them 6 across and 6 down. Serve warm or cold.

Makes 12 servings of 3 squares each

Per Serving: 105 Calories; 8g Fat; 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

8 fresh jalapeños
4 ounces cream cheese, softened
8 slices thin bacon, cut in half crosswise

Cut the chiles in half lengthwise; scrape out seeds and membranes*. Fill each half with cream cheese, but do not mound it. Four ounces should be just about the right amount for 8 average size jalapeño halves. If you have extra large chiles, make sure you have a full 8 ounces of cream cheese on hand. Wrap each with 1/2 slice raw bacon, making sure to start with the end on the bottom of the chile. Stretch the bacon slightly to make it go all the way around each chile once (see photo below), then tuck ends underneath. Place cream cheese side up on foil-lined baking sheet. These can be assembled and chilled until just before baking and serving. Bake at 375º 20-25 minutes. If bacon isn't quite done, broil a few more minutes to brown.

Makes 16 servings

Freezing not recommended
* I found that my lemon zester was just about the right size for scraping out the seeds. Its somewhat sharp edges worked well to dig out the membranes too.

Per Popper: 45 Calories; 4g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 2 Poppers: 90 Calories; 8g Fat; 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

2 pounds ground beef
1/3 cup onion, minced, 1 3/4 ounces
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon garlic

Mix all of the ingredients well with your hands. Shape in small balls (about 1-inch diameter) and place on an ungreased rimmed baking sheet. Bake at 425º for about 10-15 minutes, until the meat is cooked through, but still tender. Rinse in a colander to remove any egg that has leaked out. Combine with the marinade and simmer in a slow cooker about 3-4 hours, stirring occasionally, or simmer, covered, on lowest setting on stove about an hour or so.

Makes about 60 small meatballs
Meatballs can be frozen without the marinade

MARINADE
1/2 cup plus 2 tablespoons soy sauce
1/2 cup plus 2 tablespoons water
1/2 cup granulated Splenda or equivalent liquid Splenda
1/2 teaspoon pepper
1 tablespoon garlic, minced
2 tablespoon sesame oil
1/4 teaspoon orange extract, optional
1/4 cup green onions, chopped

Mix all ingredients in a small bowl.

Per 3 meatballs: 96 Calories; 6g Fat; 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per 6 meatballs: 192 Calories; 13g Fat; 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per whole batch: 1924 Calories; 125g Fat; 165g Protein; 25g Carbohydrate; 2g Dietary Fiber; 23g Net Carbs

3 dill pickle spears, about 5 inches long, 2 5/8 ounces
5 ounces pastrami, sliced very thin *
Boursin,

Cut each pickle spear lengthwise into 3 strips. Pat them dry with paper towels. Pat the pastrami dry. Stack 2 slices of pastrami to make 9 stacks. You may end up with an odd slice, which can be left single. Spread each stack of pastrami with a thin, even layer the Boursin, using all of it. Place a pickle spear on one edge of each stack and roll up jelly roll-style to enclose the pickle. Carefully cut each roll into 4 pieces. Chill well before serving.

Makes 36 pieces
Do not freeze

BOURSIN
4 ounces cream cheese, softened
1 small clove garlic, minced
1/8 teaspoon freshly ground pepper
1/8 teaspoon dill
1 teaspoon chives
1 tablespoon fresh parsley, chopped

In a mini food processor, process the cream cheese and garlic until blended. Add the remaining ingredients and process until well combined.

Per 2 pieces: 31 Calories; 2g Fat; 2g Protein; .5g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 4 pieces: 62 Calories; 5g Fat; 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

2 ounces mozzarella cheese, shredded
Garlic powder
Italian seasonings
10 slices pepperoni, about 1/2 ounce
Other toppings of your choice such as sausage, mushrooms, peppers, etc. *

In a 10-inch nonstick skillet over medium-high heat, spread the cheese to cover the entire bottom of the pan. Sprinkle with your seasonings. When the cheese starts bubbling all over, add the toppings.Once the edges of the cheese start to brown, start gradually prying them up with a spatula. Once the edges are completely browned, and you can get your spatula under the whole thing, slide the pizza out of the pan and onto a plate. Let it stand a minute to allow the cheese to cool slightly and firm up. Cut with a pizza cutter or kitchen scissors into quarters. You should be able to pick this up with your hands to eat it.

Makes 1 serving
Do not freeze
* You will need to pre-cook your mushrooms and peppers before adding them to the pizza

Per Serving with pepperoni: 230 Calories; 16g Fat; 18g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs

Makes 36

Ingredients:
18 bite-size fresh mozzarella balls, halved
1/2 cup prepared balsamic vinaigrette
36 cherry tomatoes
3 tablespoons very finely chopped basil

Directions:
1. Place mozzarella in a bowl with the vinaigrette and toss to coat. Set aside.
2. Slip a cherry tomato onto a cocktail toothpick then slip a mozzarella half, cut side down, onto the toothpick under the tomato.
3. Spread basil onto a small plate. Dip the cut side of the mozzarella into basil and set on a serving platter.

Ingredients
1 Tbsp olive oil
3 cloves garlic, crushed
2 small red chilis, finely chopped
2 Tbsp thyme leaves
4 large flat mushrooms, stalks removed
2 dashes each of salt and freshly ground black pepper, divided
2 oz pancetta, cut into 4 slices
1 small avocado, flesh mashed
2 Tbsp nonfat sour cream

Directions:
Preheat a barbecue plate or grill on medium-high heat. Combine oil, garlic, chilis and thyme in a small container. Brush over both sides of each mushroom. Season mushrooms with a dash of salt and pepper. Set aside for 5 minutes.
Place pancetta onto barbecue plate or grill and cook for 1 to 2 minutes on each side or until golden. Remove and set aside.
Place mushrooms flat-side down onto barbecue plate or grill and cook 3 to 4 minutes on each side or until just tender.
Meanwhile, combine avocado, sour cream and dash of salt and pepper in a small bowl. Mix well.
Place mushrooms onto serving plates. Top with avocado mixture and pancetta. Serve immediately.

Ingredients
12 large sea scallops
4 cup boiling reduced-sodium chicken or vegetable broth
24 watermelon cubes, 1-inch x 1-inch
1/4 cup reduced-sodium soy sauce
1 Tbsp sesame oil
1 Tbsp minced garlic
1 Tbsp fresh minced ginger

Directions:
Cut the scallops into halves across the diameter to create half-moon shapes. Place them in a heatproof casserole dish in a single layer.
Pour the boiling clear broth over the scallops and let them poach for 5 minutes. Drain and cool the scallops.
On each skewer alternate 1 half-moon scallop, then 2 watermelon cubes, then another half-moon scallop.
Mix together the soy sauce, sesame oil, garlic, and ginger, and brush the kebobs as they are grilled over a medium-hot grill for about 90 seconds per side, turning once.
Serve warm. Serves 12 as an appetizer.

Tips:
You will need 12 skewers. If using wooden skewers, pre-soak them for about 5 minutes.

Ingredients
2 lb boneless pork chops, cut into 1-inch cubes
1 cup fat-free Italian salad dressing
2 Tbsp dried red pepper flakes
1 Tbsp fennel seed
1 large red bell pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
24 (6-inch) wooden skewers (soak in water for 30 minutes before using)

Directions:
Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes and fennel seed. Seal bag; shake the bag lightly to mix contents. Refrigerate for at least 1 hour to overnight to marinate pork.
When ready to cook, thread skewers, alternating pork, bell pepper cubes, and onion pieces. Discard marinade.
Place kebobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals/grill, for about 5 minutes per side.

Ingredients
8 oz nonfat cream cheese, softened
1/4 cup oil packed sun-dried tomatoes, drained and minced
2 green onions, minced
1/2 lb Cracked Pepper Turkey Breast , sliced thin
1/2 cup minced fresh parsley
40 decorative toothpicks
40 small to medium green pimento stuffed olives

Directions:
In a small bowl, blend cream cheese with the sun-dried tomatoes and green onions until smooth and spreadable.
Lay each cracked pepper turkey breast slice on a clean surface and spread with the cream cheese mixture, leaving about 1/2" uncoated on one end. Roll the turkey up towards the end free of cream cheese and seal.
Dip each roll-up in chopped parsley to coat, then wrap individually in plastic wrap and chill until ready to serve.
To serve, secure each roll-up with 5 toothpicks, marking each piece, and slice in between the picks at a slight diagonal. Garnish each piece with an olive.

Ingredients
2 tablespoons extra-virgin olive oil
4 large ripe but firm plum tomatoes, halved lengthwise (about 1 1/4 pounds)
2 tablespoons finely chopped flat-leaf parsley
1 medium clove garlic, minced
1/2 teaspoon kosher salt
Freshly ground pepper, to taste
3/4 cup shredded Gruyere, Comte, fontina or mozzarella cheese

Preparation
Heat a 12-inch heavy stainless-steel or cast-iron skillet over medium heat until hot enough to sizzle a drop of water. Add oil. Arrange tomatoes cut-side down in the pan and cook, uncovered, until just tender and the undersides are darkened, 10 to 15 minutes.
Mix parsley and garlic in a small bowl.
Using a wide spatula, carefully turn each tomato cut-side up. Reduce the heat to medium-low. Sprinkle each tomato with salt and pepper, followed by equal portions of the parsley mixture and shredded cheese. Cover and cook until the cheese is melted, about 2 minutes. Serve warm.

Ingredients
12 eggs
1 pound bacon
1/2 cup mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon Dijon mustard

Directions
Cut the bacon into one-inch pieces. Put the bacon in a pan and cook on high stirring frequently. When the bacon is brown and crisp, drain it on paper towels and cool. Put in a plastic bag and you have real bacon bits to use on eggs, salads, in quiches, etc.
Put the eggs in a heavy pan and cover them with cold water. Heat on medium high until the water boils. Remove the eggs from the heat, cover, and wait 25 minutes. Pour off the water, shake the eggs in the pan to crack the shells, then fill the pan with cold water.
Peel the eggs under cold running water. Cut the eggs in half lengthwise. Put the yolks in small bowl and the whites on a plate. Mash the yolks with a fork. Add the mayonnaise, Parmesan cheese, and Dijon mustard to the mashed yolks. Mix thoroughly.
Fill a pastry bag with the yolk mixture and pipe it into the egg whites. Top with the cooked, crumbled bacon. Cover with plastic wrap and refrigerate. Keeps several days in the refrigerator.

Nutrition Facts per Serving:
Calories 177
Total Fat 16g
Calories from fat 79.3%
Cholesterol 112mg
Protein 9g
Total Carbohydrate - trace
Dietary Fiber - trace
Sodium 366mg

12 fresh quail eggs
30 g (1 oz) caviar

1. Drop the quail eggs into a saucepan of hot water. Bring rapidly to the boil for 2 minutes. Drain and place the eggs in a bowl of cold water. Crack each egg all over and carefully peel off the shell.
2. Cut each egg in half lengthways and place on a plate. Top with a few grains of caviar or salmon roe. Simple and quite delicious!