Green and White Cookout Friendly Appetizers!

Summer is heating up and so is your body! Don’t let food through you off track!  Here are a couple ideas for healthy appetizers at your Holiday Weekend BBQ’s 🙂

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Green and White Chicken and Zucchini Poppers

Ingredients: 2 lbs Extra Lean Chicken Breast Ground 4 cups Peel On Zucchini Grated 5-6 Chopped Scallions 6-8 tbsp Minced Cilantro 4 tbsp of Minced Garlic 2 tsp Sea Salt 1 tsp Ground Black Pepper 1 tsp Cumin Powder Non-stick cooking spray Directions:

  1. Mix ground chicken with zucchini, scallions, cilantro, garlic, salt, pepper, and cumin. (mixture will be wet)
  2. Heat a medium sized frying pan to medium and coat with non-stick cooking spray.
  3. Make heaping tablespoon sized meatballs and scoop them into the pan.
  4. Cook for about 5-6 minutes on one side and maybe slightly less on the other side, or until they are golden brown and cooked through to the center.
  5. Preheat over to 400 degrees.
  6. Spray a baking sheet with non-stick cooking spray.
  7. Scoop meatballs onto pan.
  8. Bake for 20-25 minutes.
  9. Serve as an appetizer with guacamole, salsa, or your favorite sauce for dipping.

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 Green and White Spinach and Artichoke Dip!

Ingredients: 1 cup raw cashews 3 cups warm water 5 garlic cloves 2 tsp sea salt 1 tsp garlic salt 1 tsp garlic powder 1 tsp onion powder ¼ cup nutritional yeast ¼ cup apple cider vinegar ¼ cup water ½ of a Spanish onion diced sprinkle of ground black pepper 16 oz package of frozen chopped spinach, cooked per directions on bag (can also substitute kale for spinach or go 50/50) 16 oz fresh or canned artichoke hearts, cut into quarters Directions:

  1. Preheat oven to 400 degrees
  2. Blend the following in heavy duty blender or food processor:

-cashews – water -garlic cloves – sea salt – yeast -dash of pepper

  1. Blend until smooth.
  2. Sauté the diced onion in non-stick spray and a couple tablespoons of water.
  3. Once the onions are soft add ¼ cup water abd ¼ cup apple cider vinegar.
  4. Add a sprinkle of sea salt and let simmer on low for a couple minutes.
  5. Pour the cooked (and drained) spinach and the cashew mixture into the onion mixture in the pan and mix.
  6. Next add the artichokes, garlic salt and powder, and onion powder and mix.
  7. Transfer into a 13×9 baking pan (or other oven safe pan depth can differ)
  8. Bake of 10 minutes. Remove from over and stir well. Then bake again for another 10-15 minutes.
  9. Remove from oven and let cool. Garnish with your favorite vegetables like diced tomatoes or chili peppers.
  10. Serve with celery sticks, sliced cucumbers, sliced peppers, broccoli, and cauliflower!

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GKF Chicken Fajitas

GKF Chicken Fajitas

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Ingredients:

¾ Cup Balsamic vinegar

2 tablespoons low sodium soy sauce

2 tablespoons fresh squeezed lime juice

1 tablespoon olive oil

1 tablespoon Worcestershire sauce

3 tablespoons minced garlic

1 pound of bones skinless chicken breasts halved and cut into ½ inch wide stripes

1 onion sliced

1 green bell pepper sliced (or non green bell peppers are fine)

1 zucchini sliced into ½ inch by 2-3 inch strips

1 cup snow peas

cooking spray

¼ teaspoon sea salt

¼ teaspoon ground black pepper

8 large Romaine leaves

Optional toppings:
Fresh salsa

Non-fat plain Greek yogurt

1 jalapeno pepper, chopped or sliced

1 thinly sliced avocado (non recommended for weight loss clients)

Fresh Cilantro leaves

Directions:

  1. Stir the first 6 ingredients together .
  2. Place the cut chicken in a large plastic bag and add ¾ cup of the vinegar mixture and marinate in the refrigerator for at least 1 hour (or overnight), turning occasionally.
  3. Place the veggies in another bag and marinate at room temperature for 1 hour in the remaining vinegar mixture.
  4. Heat griddle pan to medium high heat and spray with nonstick spray.
  5. Put chicken on pan an sprinkle with salt and pepper. Do not use the remaining marinade, throw away.
  6. Cook chicken for about 2 minutes on each side or until done.
  7. Add veggies to pan (discard marinade) and cook for an additional 8-10 minutes. Stirring ½ way through.
  8. Wash and pat dry the 8 lettuce leafs, and place 2 on each plate.
  9. Divide the chicken mixture evenly among the lettuce.
  10. Dress with jalapeno, salsa, Greek yogurt, avocado slices and cilantro.
  11. Enjoy!