A veggie tray is a definite MUST. If you're looking for desserts? SF jello. Not satisfying enough?? Those pumkin bars are to die for Finger foods? How about lunch meat wrapped in...or around...something?
I haven't tried the atkins brownies. Let me know how they taste
Like Brenda said, a veggie tray is a must. And I usually make a dip for it using equal parts mayo and sour cream, plus Knorr vegetable soup mix.
A good bite-sized appetizer are stuffed mushrooms. I made them for my bbq last weekend and everyone loved them. I took mushrooms, pulled out their stems, then stuffed them with a mix of the following:
1 cup feta cheese
1 tsp crushed garlic
some parsley leaves
1 cup of baby spinach
(use a blender to chop it all up)
Then cook the stuffed mushrooms for about 5 - 10 minutes in the oven. You can sprinkle some parmesan on top if you want. I'm not 100% sure on the amounts, I'm just going from memory, but something close to that should work.
Another appetizer thing is to take an asparagus spear and wrap it with a slice of ham (I used prosciutto, but some find it a bit too salty), and then cook it in the oven for ~10 minutes (I can't remember how long I cooked it for, so just 'eye' it). Then dribble a little mustard on top of these appetizers after you've cooked them for added flavour.
For a little more work, you could take thin chicken breasts (I sometimes cut them in half and pound them flat) and roll them up with ham slices and cheese (use provolone or swiss - something with a good flavour). I use little sticks/toothpicks to keep them rolled up. Then cook them for about 20-25 min at 400F or so. When they are cooking I sometimes add a dab of butter on them to keep them moist, and when they are almost done, I might put a little cheese or something on top. Sometimes I dip the chicken breasts in egg and bread them before rolling them up, but you can skip the breading to stay more OP.
If I think of anything else, I'll be back! I hope these ideas help.
WOW Lekker....those are awesome ideas....I may have to use them for my cookout this weekend!
Leenie: I make a good mexican layer dip that I can give you the recipe for. I don't use chips for dipping...I use celery or you can use peppers and cukes if you want.
If you want something for dipping, the lowcarb flat bread that I found at walmart by the deli crisps up really nicely in the oven.... cut them before hand, bake them for 10 minutes or so and they make fabulous chips!
I didn't like the LC brownie mix I had because it was made with almond flour and that stuff just doesn't agree with me.
The grilled green & yellow squash w/basil recipe I have posted is to die for! I'm asked to make it every time I go to a family BBQ now.
I don't know what to tell you about dessert. I normally make sure I eat enough food to not even want dessert. If I must have something, I just grab a couple pieces of fruit (watermelon, strawberries, cantalope, etc.) It's still better than cake!
I made stuffed mushrooms for the first time last night and they were awesome - Grilled on the barbeque. Here's the recipe if your interested:
10 mushrooms (more of course if you want - just increase the other ingred.)
Pull off the stems and chop into tiny pieces
Put in a pan with 2 tsp of butter, some garlic (to taste), a little cayenne (to taste), and just a little garlic salt and pepper.
Saute for 2-3 minutes on the stove and then add about a quarter cup of chredded parmasan cheese.
Then stuff the mushroom caps w/the mixture and place on a buttered piece of tin foil with the sides pulled up. Butter should be melted in the oven.
As your putting the mushroom caps on the tin foil roll them in butter and sprinkle w/a little more cheese.
Then place on the barbeque for 8 minutes. I put another piece of foil underneath and pulled it up so it wouldn't touch the top of the caps kinda like a triangle before I put them on the barbeque. Hope that wasn't too confusing.
It's a recipe that you could make ahead of time and then just put on the barbeque as the other food is getting done.
Just a suggestion. I had a couple leftover caps with lunch and man are they good.
I also make a good stuffed mushroom, I cook some turkey sausage up loose and add cheese to that and stuff the room. I get shady brook farm, the fat links and just take the casing off.
ok, yet again here is a lose variation of my recipe....I swear I do measure sometimes!!!!!
2 8 oz. packages of cream cheese
1/2 c. sour cream (you may need more....check the consistancy after you add the salsa below)
1/2 jar of salsa
3 tomatoes (approx)
1 head lettuce
2 cups shredded mexican cheese
green onion
black olives
various peppers (opt)
Blend together the cream cheese, sour cream and salsa.
Spread into a quiche dish (that's what I use) and put in the fridge.
While that is chillin.....shred 1 head of lettuce
Dice up about 3 tomatoes
Dice peppers if you are using them.
Chop up some of the green of the green onion
Chop the black olives
Spread the lettuce over the top of the cream cheese mixture. Then spread the cheese around the top, sort of in the middle...I leave the edge just lettuce......then sprinkle the tomatoes around the edge.
I don't use the peppers so put them where ever you like!
Sprinkle the green onion and the olives around the top.
I also have a Sante Fe seasoning that I sprinkle over the top of the cheese...this isn't necessary so don't worry if you don't have any.
I use celery, cucumber etc for dipping......when I am being good
Wow! All these recipes sound so tasty! I'm definitely going to try the Mexican dip recipe, Jane -- thanks! And, look at our gourmet cook, Lekker -- what fabulous ideas! YUM!
I just checked www.atkins.com under recipes, then under appetizers, WOW! Way too many good ones to list. Almost all are good for phase 2, and plenty are good for phase 1 as well. There are a couple pages of them and since I didn't know what your tastes are, I didn't want to just pick some to post. Hope you find something you like!
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Finger foods? How about lunch meat wrapped in...or around...something?
