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.
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
- Thread tomatoes, basil leaves and mozzarella balls onto skewers. Arrange on platter.
- 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
- Scoop cream cheeses into mixing bowl. Let sit at room temperature as you prepare the recipe.
- Dice all vegetables into tiny bits. Add vegetables to cream cheese. Whip until well blended.
- 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
- Mix brown sugar and pumpkin pie spice in a small bowl. Set aside.
- Microwave butter on High setting, in a microwave-safe dish, about 30 seconds or until melted. Add vanilla.
- Stir all cereals and pecans together in a large microwave-safe bowl. Drizzle cereal mix with butter mixture, stirring to coat evenly.
- Stir in sugar and spice mixture. Toss to coat evenly.
- Microwave uncovered in 1 minute bursts, stirring after each on High setting for total of 5 minutes. Mix should turn slightly brown.
- Spread mixture out on wax paper to cool. Store in airtight container.
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
- Place everything except the tortilla chips in a food processor. Cover and pulse just until blended.
- 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
- Preheat oven to 350 degrees.
- Remove and dice the stems from the mushrooms. Set aside.
- Melt two tbsp of butter. Brush melted butter over the tops of the mushroom caps. Place mushrooms, cut stem side up, on baking sheets.
- Toast the walnut pieces in the over for 5 to 7 minutes; cool. Chop walnuts, parsley and onions.
- 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.
- Add remaining ingredients to mushroom stems and stir thoroughly. Spoon rounded mounds of the filling into each cap.
- Bake for 20 minutes. Serve warm.