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Plumped Up Meatballs

27 Feb

 

Plumped Up Meatballs

 

INGREDIENTS

1 pound ground beef
1/2 cup almond flour
10 slices bacon, diced
1 egg
2 tbsp dried chives

DIRECTIONS

Preheat oven to 475 degrees.
Combine all ingredients in a bowl and form into balls approximately 1 1/2″.
Place on baking sheet and bake for 25 minutes.

Serve with favourite dipping sauce

Serving Size:  28 meatballs

Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 84.5
  • Total Fat: 7.0 g
  • Cholesterol: 21.7 mg
  • Sodium: 72.0 mg
  • Total Carbs: 0.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 5.1 g

Paleo Chicken Strips

1 Feb

Paleo Chicken Strips

 

 

INGREDIENTS

2 lbs skinless, boneless chicken breast, cut into 1″ strips
3 eggs, beaten
1 1/2 cups almond meal
6 tbsp cajun spice
6 tbsp coconut poil (for frying)

DIRECTIONS

Combine almond meal and spice in a bag. Dip chicken strips in egg, then toss in baggie with spice mixture. Fry on medium high heat in coconut oil. Flip after 4-5 minutes, cooking until chicken is cooked through and outside is golden brown. Serve with ranch dressing.

Serves 8

 

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 361.2
  • Total Fat: 23.7 g
  • Cholesterol: 129.1 mg
  • Sodium: 68.2 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 34.2 g

 

Chicken Bacon Skewers

9 Sep

Chicken Bacon Skewers

 

INGREDIENTS

850 grams chicken breast (boneless, skinless) Approximately 5 breasts cut into 1″ cubes
1 cup Tomato Balsamic Dressing
12 slices of bacon

DIRECTIONS
Marinate the chicken in the dressing in the refrigerator for a couple of hours or overnight.
Preheat oven to 375 degrees.
Skewer the chicken and bacon on 6 skewers. You can also serves as appetizers and put one piece of chicken and a small piece of bacon each on a toothpick.

Place on a parchment lines baking sheet and bake for 30 minutes. Turn broiler on and broil for 5 minutes until browned and crisp.
Serve with Ranch dip.
*You could also grill these on the barbeque.

Makes 6 large skewers (entree)

 

Seafood Stuffed Mushrooms

13 May

Seafood Stuffed Mushrooms

 

INGREDIENTS

1 tbsp butter
1 pound fresh mushrooms (approx 24 medium sized button mushrooms)
2 tbsp finely chopped onion
2 tbs finely chopped red pepper

1/4 pound crab meat (1 can, drained)
1/4 pound shrimp meat (1 can, drained)
1 cup almond flour
8 oz (1 cup) cream cheese
1 tsp garlic powder
1/4 tsp black pepper
1 cup shredded sharp cheddar (or Monteray Jack) cheese

DIRECTIONS

Preheat oven to 400 degrees.Wash mushrooms and remove stems, Finely chop half the stems.
In a small frying pan, heat butter and sauté onion, peppers, onions and chopped mushrooms stems.
Combine cooked veggies with remaining ingredients in a bowl (except for the grated cheddar)
Lightly grease baking an and place mushroom cps in, stm side up. Spoon mixture onto each cap.
Top with cheddar.
Bake for approximately 15 minutes until cheese is bubbly and lightly browned.

 

Serving Size: 8 servings; 3 mushroom caps each

 

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 294.4
  • Total Fat: 22.5 g
  • Cholesterol: 96.3 mg
  • Sodium: 371.6 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 15.2 g

 

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