New Years Party Appetizer Ideas

New Years Party Apps

It’s almost the New Year and as most other do to celebrate that mean lots of guests and lots of food. Most of the time instead of doing dinner I simply like to make appetizers or snack food for my guests to enjoy. Here are 3 quick and easy healthy recipes to make all of your guests happy.

Winter Apple Salad

Goat Cheese Apple Canapés

Makes about 28

Ingredients:

8 ounces soft goat cheese
2 tablespoons orange juice
1 lemon
2 Granny Smith apples
⅓ cup chopped almond

Directions:

  1. Mix the cheese, orange juice and zest of lemon in a food processor. Place the mixture in the refrigerator to firm it up.
  2. While the cheese is chilling, slice the apples into rounds and remove any seeds. Cut each round in half to make a crescent shape. Sprinkle the apple pieces with lemon juice to prevent them from turning brown.
  3. Place a large spoonful of the cheese mixture on each apple piece and garnish with the almonds.
Nutritional Facts: per serving
35 cal; 2.5g total fat; 2g carb; 45mg sod; 0g fiber; 2g protein; 2g sugars

Goat Cheese Stuffed Dates

Serves 6

Ingredients:

12 large (10 ounces) plump pitless dates
4 ounces fresh white goat cheese
Zest of 2 clementines
pine nuts, optional

Directions:

  1. Split the dates lengthways. Fill the cavities with about 1 teaspoon of goat cheese, molding the date halves around the filling. Top each with a few strands of orange zest and optional nuts.
Nutritional Facts: per serving (3 dates)
140 cal; 3g total fat; 27g carb; 55mg sod; 2g fiber; 3g protein; 24g sugars

Mini Rice Stuffed Sweet Peppers

Makes 20 sweet peppers

Ingredients:

20 2-inch-long mini sweet peppers (preferably several different colors)
⅔ cup Arborio rice
3 Tbs. sunflower seed oil
1 Tbs. apple cider vinegar
½ tsp. dried oregano
¼ tsp. Dijon mustard
⅓ cup freshly grated Parmesan cheese, lightly packed

Directions:

  1. Place rack in top position of oven, and preheat oven to 450°F. Arrange peppers on rimmed baking sheet, and roast for 10 minutes, or until slightly softened and wrinkled. Cool on baking sheet.
  2. Lay 1 pepper on its side, and use paring knife to cut long, oval-shaped opening into side of pepper, leaving stem and bottom intact. Reserve oval-shaped piece for filling. Carefully scoop out and discard seeds from body of pepper. Repeat with remaining peppers. Chop up oval-shaped pieces, and set aside.
  3. Place rice in saucepan, cover with salted water, and bring to a boil.
  4. Reduce heat to medium, and cook 15 minutes. Drain.
  5. Meanwhile, whisk together oil, vinegar, oregano, and mustard, and season with salt and pepper, if desired. Stir mixture into hot rice, then mix in reserved chopped peppers, and cheese.
  6. Stuff mini peppers with rice mixture, and arrange on platter.
Nutritional Facts: per serving
52 cal; 3g total fat (<1g sat fat); 6g carb; 98mg sod; <1g fiber; 1g protein; <1g sugars
*All recipes are based off of recipes from Vegetarian Times Magazine

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