Appetizers

Tomato Tartlets

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Recipe makes 6 servings, 2 tartlets per serving.

Calories 90, Total Fat 3g, Protein 6g, Carbohydrates 10g.

Ingredients: 

  • Instructions: 

  • Preheat oven to 350°F.

  • In a bowl, combine all ingredients except for the tomatoes. Mix with a spoon until you end up with a thick, sticky batter.

  • Let batter sit and slice the tomato into twelve thin, small slices. Remove seeds from the tomato slices.

  • Spray nonstick cooking spray in a muffin tin.

  • Drop rounded tablespoons full of batter into each well of the muffin tin.

  • Use your fingers to flatten each mound, spreading evenly in the well.

  • Place each slice of tomato into each well and press down lightly into the batter.

  • If desired, sprinkle a little bit of sea salt onto each tartlet. Place in the oven and cook for 14 minutes or until edges of each tartlet are golden brown. ENJOY!

Mozzarella Sticks

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Per Serving (2 pieces): Calories 115, Carbs 2g, Protein 7g, Total Fat 5g

Ingredients: 

Instructions: 

  • Preheat oven to 400F.

  • Line a baking sheet with parchment paper and set aside.

  • Add mozzarella stick pieces to a plastic bag and freeze for 30 minutes.

  • Add Quest protein chips to a medium ziplock bag and crush to a crumb size.

  • Add crushed protein chips, almond flour, and whisked egg to three individual bowls.

  • Remove mozzarella stick pieces from freezer, coat in almond flour, egg, and finally crushed Quest protein chips, place onto baking sheet.

  • Freeze mozzarella sticks on lined baking sheet for 10 minutes.

  • Remove mozzarella sticks from freezer and bake for 5 minutes at 400F, flip and cook for an additional 5 minutes.

  • Plate game day mozzarella sticks warm, sprinkle on chopped parsley, and serve with marina sauce. 

Baked Turkey Meatballs

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Per Serving (3 meatballs): Calories 207, Carbs 13.5g, Protein 20.5g, Total Fat 8g

Ingredients: 

  • 1 pound ground turkey

  • 1 egg

  • 1/2 cup bread crumbs

  • 1/4 cup chopped parsley

  • 1 clove garlic, finely diced

  • 1/4 cup shallot or onion, finely diced

  • 1 tablespoon tomato paste

  • 1 teaspoon salt, or to taste

  • 1 teaspoon pepper, or to taste

  • Walden Farms BBQ sauce 

Instructions: 

  • Preheat oven to 400° F. Lightly grease a sheet pan with oil and set aside.

  • In a bowl, mix all ingredients together thoroughly with your hands.

  • Roll into about 20 meatballs and place on pan.

  • Bake until golden brown, about 20 minutes or until cooked through and not pink in the middle.

  • Glaze meatballs with any of our Walden Farms BBQ sauce and pop back in the oven for 5 minutes!

Mexican Meatballs

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*Serves 7-8

Per Serving (4 Meatballs): Calories 196, Protein 26g, Total Fat 10g, Carbs 1g

Ingredients: 

  • 2 lbs ground turkey

  • 1/2 cup cheddar cheese, shredded

  • 1/2 cup green onions, chopped

  • 4 large garlic cloves, minced

  • 2 tbsp chili powder

  • 1 tsp cumin, ground

  • 1 tsp paprika

  • salt & pepper

  • Cooking spray

  • Easy Pico De Gallo (optional): Tomatoes, red onion, cilantro, jalapeno.

Instructions: 

  • Preheat oven to 375º.

  • Line large baking sheet with parchment paper and spray with cooking spray. 

  • In a large mixing bowl, add turkey, cheese, green onions, garlic, chili powder, cumin, paprika, salt, pepper and mix well using your hands. 

  • Form into 30 golf ball size meatballs (for easy measuring use small ice cream scoop).

  • Bake meatballs in 2 batches for 15 minutes or until browned.

  •  Top with optional Easy Pico De Gallo.

Turkey Sliders

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*Serves 14

Per Serving (1 Slide): Calories 138, Protein 12.5g, Total Fat 8.5g, Carbs 2.5g

Ingredients: 

  • 1.5 lbs ground turkey

  • 2 eggs, large

  • 1/2 small onion, minced

  • 1 garlic clove, grated

  • salt & pepper

  • 1 head of butter lettuce, rinsed & separated

  • 3 medium tomatoes, sliced

  • 1 small red onion, sliced

  • 3 oz pepper jack cheese

  • Ketchup and mustard

Instructions: 

  • In a medium bowl, add turkey, eggs, onion, garlic, salt and pepper; mix well with your hands. 

  •  Using 1/4c. measuring cup, scoop meat mixture and form a patty 3 inch in diameter. 

  • Place in a skillet and repeat with the rest. Cover and cook for about 4 minutes, flip over and cook uncovered another 3-4 minutes. 

  • Once cooked top all with a small slice of cheese, cover and let cheese melt on low, about 4-5 minutes. 

  • To assemble turkey sliders: Take 2 pieces of lettuce, overlap their ends and form a pocket.

  •  Place turkey patty inside, top with a squirt of ketchup and mustard, tomato slice and red onion. 

  • Fold lettuce on top and stick long wooden pick in the middle holding all ingredients together. 

Pepperoni & Spinach Pizza

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*Serves 8

Per Serving (1 Slice): Calories 90, Protein 9g, Total Fat 4g, Carbs 11g, Fiber 8g

Ingredients: 

  • 1.5 cups Carbquick Baking Mix*

  • 1/3 cup hot water, 120-140 degrees

  • 17 slices turkey pepperoni

  • 1/2 cup Prego pizza sauce

  • 1 cup fat free Mozzarella cheese

  • 6 large spinach leaves

  • cooking spray

  • dash of salt/pepper/red pepper flakes

Instructions: 

  • Heat oven to 450F.

  • Grease 12-inch pizza pan.

  • Stir together carbquik mix and very hot water; beat until soft dough forms. 

  • Knead dough 2-3 minutes till dough is dry and no longer sticky. Press dough in pizza pan. 

  • Cook dough for approx. 5 minutes. Remove from oven and spread sauce over dough, sprinkle cheese over pizza.

  •  Top with pepperoni and spinach.

  • Bake on the lowest rack in hot oven 12 to 15 minutes or until crust is golden brown. and cheese is bubbly.

Turkey Cranberry Meatballs

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*Serves 7 

Serving size 4 Meatballs: Calories 214, Protein 16g, Total Fat 6g, Carbs 20g, Fiber: 1g

Ingredients: 

  • 1 cup of barbecue sauce

  • 1 egg white

  • 1 (20 ounce) package extra lean ground turkey

  • 3 green onions, chopped small

  • 1 Tablespoon of reduced sodium soy sauce

  • 1/2 cup of dried cranberries (craisins)

  • salt and pepper to taste

  • nonstick cooking spray

Instructions: 

  • In a medium bowl place the egg white and beat lightly.

  • Add uncooked ground turkey, green onion, craisins, soy sauce, salt and pepper.

  • Mix well with a large spoon or your hands until well blended.

  • Shape into 28 balls.

  • Spray large nonstick skillet with nonstick cooking spray.

  • Add your meatballs to the skillet; cook over medium high heat for 10 to 12 minutes or until meatballs are no longer pink in center, carefully turning occasionally to brown evenly.

  • Pour your BBQ sauce over your meatballs and stir them around until they are all completely covered. Place the lid on and let them simmer on low heat for about 3 minutes.

  • Serve with toothpicks.

Mini Mexican Pizzas

 

Recipe makes six servings, one serving is two mini pizzas.  

Calories 160, Protein 16g, Total Fat 2g, Carbohydrates 16g.

Ingredients: 

  • 3-4 Large whole wheat tortillas, or enough to cut out 12 small circles

  • 1 Cup Lean Ground Turkey, cooked

  • 1/2 Cup Salsa

  • 2 Teaspoons Dry Taco Seasoning

  • 1/2 Cup Low-Fat Refried Beans

  • 1/2 Cup Low-Fat Mexican Blend Cheese, Shredded

  • Optional Toppings: Sliced Black Olives, Shredded Lettuce, Low-Fat Sour Cream, Chopped Tomatoes

Instructions: 

  • Preheat oven to 425°F. Spray a 12 count muffin tin with nonstick cooking spray.

  • Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each tortilla.

  • Press each circle into muffin tin using your fingers. (Note: it doesn't have to cover the entire side of the tin, it should just fit snuggly!)

  • Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.

  • Scoop 1/8th cup of meat mixture into each tortilla cup.

  • Top with shredded cheese and olives if desired.

  • Bake in pre-heated oven for 12-15 minutes or until cheese is melted.

  • Wait for mini pizzas to cool and remove from muffin tin using a fork or knife. They should pop out with ease.

  • Serve with a side of salsa, low-fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!

Bacon Wrapped Honey Sriracha Chicken Bites

 

One serving is 3 pieces, recipe makes about 10 servings.  

Calories 130, Protein 13g, Total Fat 4g, Carbohydrates 10g.

Ingredients: 

  • 10 Pieces of Center Cut Bacon

  • 2 Large Chicken Breasts

  • 1/4 Cup Sriracha

  • 1/2 Lemon Wedge

  • 3 Teaspoons Honey

  • Salt & Pepper To Taste

  • 1 Apple

Instructions: 

  • Preheat oven to 400ºF.

  • Line baking sheet with tin-foil and set aside.

  • Prepare marinade by mixing sriracha, lemon juice, honey, and salt & pepper. Slice chicken breast up into bite-sized pieces, making sure all of the pieces are relatively the same size. I got about 30 pieces out of the two breasts. Then, place the chicken pieces in the marinade and mix.

  • Prepare bacon by slicing into thirds. You should have a total of 30 mini strips to match the 30 chicken pieces. Place a piece of chicken in the center of a piece of bacon and roll. Place on tin foil, seam down. Repeat.

  • Bake at 400ºF for 20-25 minutes or until the bacon is at desired texture.

  • Serve with a thin slice of apple and a toothpick.

Jalapeno Poppers

 

Recipe makes 16 poppers, one serving is 2 poppers.  

Calories 60, Protein 7g, Total Fat 2g, Net Carbs 3g.

Ingredients: 

  • 1 Bag Quest Cheddar & Sour Cream Protein Chips

  • 8 Jalapeno Peppers

  • 6 Tablespoons Low-Fat Cream Cheese

  • 2 1/2 Ounces Sharp Light Cheddar Cheese, Shredded

  • 1/2 Teaspoon Garlic Powder

  • Pinch of Salt & Pepper

  • 1 Egg White, Lightly Whisked

  • Nonstick Cooking Spray

Instructions: 

  • Preheat oven to 350°F. Slice each jalapeno in half and remove seeds and membranes.

  • In a medium mixing bowl, stir together cream cheese, cheese, garlic powder, salt and pepper.

  • Hand crush Quest Protein Chips into crumbs and place into a small bowl. Set aside.

  • Spoon cheese mixture into each jalapeno half.

  • Place egg white in a bowl that's big enough to fit one of the jalapeno halves.

  • Dip each jalapeno half in egg white and coat with chips.

  • Spray a large baking dish with cooking spray.

  • Add poppers to dish and bake for 25 to 30 minutes. Remove from oven and serve.

Tuna & Egg Stuffed Tomatoes

 

Recipe makes 8 servings, 1 tomato is one serving.  

Calories 75, Protein 9g, Total Fat 1.75g, Carbohydrates 3g.

Ingredients: 

  • 8 Tomatoes

  • 2 Hard-Boiled Eggs, Shelled and Chopped

  • 2 Cans of Albacore Tuna, Drained

  • 2 Tablespoons Fat-Free Mayonnaise

  • 4 Cloves of Garlic, Minced

  • 1/2 Cup Fresh Parsley, Chopped

  • Salt & Pepper, To Taste

Instructions: 

  • Wash tomatoes, cut tops off using a serrated knife, and core and seed them; set aside.

  • Open tuna cans and drain. In a medium bowl, combine tuna, mayonnaise, garlic, parsley, and chopped hard-boiled eggs.

  • Stuff the tomatoes with the tuna mixture and garnish with a sprig of parsley.