5 Healthy Appetizers For Thanksgiving

Eating healthy during the holidays can be a challenge, thus, these 5 healthy appetizers for Thanksgiving can be life savers. From gourmet to kid-friendly, there is something for every set of taste buds. These 5 healthy appetizers for your Thanksgiving get-together make the most of fresh vegetables, herbs and dairy products. Eating a healthy diet, even at Thanksgiving, is within your grasp.

Tomato-Mozzarella Skewers

To Make Tomato-Mozzarella Skewers, you will need:

• 24 cherry tomatoes
• 24 basil leaves, fresh
• 24 mozzarella balls
• 24 skewers
• Virgin olive oil
• Salt and Pepper, to taste

1. Thread tomatoes, basil leaves and mozzarella balls onto skewers. Arrange on platter.
2. Drizzle with olive oil. Sprinkle with salt and pepper, if desired.

Cream Cheese Veggie Dip

To make Cream Cheese Veggie Dip, you will need:

• 2 cups cream cheese
• 9 radishes
• 2 cups baby carrots

1. Scoop cream cheeses into mixing bowl. Let sit at room temperature as you prepare the recipe.
2. Dice all vegetables into tiny bits. Add vegetables to cream cheese. Whip until well blended.
3. Garnish with bits of leftover diced vegetables. Sprinkle with pepper if desired.

Pumpkin Pie Crunch Snack Mix

To make Pumpkin Pie Snack Mix, you will need:

• 1/2 cup brown sugar
• 1 tbsp pumpkin pie spice
• 1/2 cup butter
• 4 tsp vanilla
• 4 cups Cinnamon Chex cereal
• 4 cups Wheat Chex cereal
• 4 cups Honey Nut Chex cereal
• 16 oz pecan pieces

1. Mix brown sugar and pumpkin pie spice in a small bowl. Set aside.
2. Microwave butter on High setting, in a microwave-safe dish, about 30 seconds or until melted. Add vanilla.
3. Stir all cereals and pecans together in a large microwave-safe bowl. Drizzle cereal mix with butter mixture, stirring to coat evenly.
4. Stir in sugar and spice mixture. Toss to coat evenly.
5. Microwave uncovered in 1 minute bursts, stirring after each on High setting for total of 5 minutes. Mix should turn slightly brown.
6. Spread mixture out on wax paper to cool. Store in airtight container. 

Cranberry Salsa

To make Cranberry Salsa, you will need:

• 24 oz fresh or frozen cranberries, thawed
• 1 1/2 cup sugar
• 8 oz green chilies, chopped
• 6 tbsp fresh cilantro, minced
• 4 green onions, chopped
• 4 tsp lime juice
• 2 tsp lime peel, grated
• 1/2 tsp each ground allspice, cinnamon and cumin
• Tortilla chips

1. Place everything except the tortilla chips in a food processor. Cover and pulse just until blended.
2. Place mix in serving bowl. Chill until ready to serve. Serve with chips.

Cheddar Cheese Stuffed Mushrooms

To make Cheddar Cheese Stuffed Mushrooms, you will need:

• 2 lbs mushrooms
• 12 tbsp butter, unsalted
• 1 cup walnuts
• 1 cup fresh parsley leaves
• 2 small onions
• 2 cups sharp cheddar cheese, grated
• 1 cup fine fresh bread crumbs
• 1/2 tsp salt

1. Preheat oven to 350 degrees.
2. Remove and dice the stems from the mushrooms. Set aside.
3. Melt two tbsp of butter. Brush melted butter over the tops of the mushroom caps. Place mushrooms, cut stem side up, on baking sheets.
4. Toast the walnut pieces in the over for 5 to 7 minutes; cool. Chop walnuts, parsley and onions.
5. Sauté the chopped stems in the remaining butter in a large frying pan over a medium heat until the stems have softened. Remove from heat.
6. Add remaining ingredients to mushroom stems and stir thoroughly. Spoon rounded mounds of the filling into each cap.
7. Bake for 20 minutes. Serve warm.