April 7, 2016

Hosting a party this weekend? We have you covered with these healthy and easy recipes.


Black-Eyed Pea Spread

Black-eyed peas may be good luck on New Year’s Day, but we think they’re tasty all year long. This spread is perfect for sharing at your next get-together!



16-ounce carton plain fat-free Greek yogurt
1/2 cup light mayonnaise or salad dressing
2 tablespoons snipped fresh chives
1 clove garlic, minced
1/2 teaspoon sea salt
1 15-ounce can black-eyed peas, rinsed, drained and mashed slightly
1 14-ounce can quartered artichoke hearts, rinsed and drained
⅓ cup shredded mozzarella cheese
2 chopped green onions (optional)
8 cups cucumber slices and/or celery sticks



  1. Preheat oven to 350 degrees F. Lightly grease a 9-inch pie plate; set aside. In a medium bowl stir together yogurt, mayonnaise, chives, garlic and salt. Stir in black-eyed peas and artichoke hearts.
  2. Spoon into prepared pie plate. Sprinkle with cheese. Bake about 25 minutes or until bubbly around edges. Let stand for 10 minutes before serving. If desired, sprinkle with green onions. Serve with cucumber and/or celery.


Nutrition Facts Per Serving:

Serves: 16. Serving size: 3 tablespoons spread and 1/2 cup cucumber slices. Calories: 78. Fat: 3 grams. Saturated fat: 1 gram. Protein: 4 grams. Carbohydrates: 9 grams. Fiber: 2 grams. Cholesterol: 4 milligrams. Sodium: 288 milligrams.


Source: Better Homes and Garden



Zucchini Fritters

An easy and tasty appetizer to make for even the self-proclaimed veggie haters.



1/4 cup buttermilk
1/4 cup egg substitute
1/2 cup panko breadcrumbs
1/2 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1 1/2 teaspoons taco seasoning
1/4 teaspoon garlic salt
3 medium zucchini, cut into 1/4-inch slices
1/4 cup fat-free sour cream
1/4 cup fat-free ranch salad dressing
1/4 cup salsa



  1. In a shallow bowl, combine buttermilk and egg substitute. In another shallow bowl, combine the breadcrumbs, cheese, taco seasoning and garlic salt. Dip zucchini in buttermilk mixture, then in the breadcrumb mixture.
  2. Place on baking sheets coated with cooking spray. Bake at 400 F for 20-25 minutes or until golden brown, turning once.
  3. In a small bowl, combine the sour cream, ranch dressing and salsa. Serve with zucchini.


Nutrition Facts Per Serving:

Serves: 10. Serving size: 1/3 cup zucchini with about 1 tablespoon sauce. Calories: 67. Fat: 1 gram. Saturated fat: trace. Protein: 3 grams. Carbohydrates: 11 grams. Fiber: 1 gram. Cholesterol: 3 milligrams. Sodium: 296 milligrams.


Source: Taste of Home



Tomato Basil Skewers

Want finger food without the mess? These skewers make for a tasty treat that’s easy to chow down on while you’re milling about the room.



16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry tomatoes
Extra-virgin olive oil, to drizzle
Coarse salt and freshly ground pepper, to taste



  1. Thread mozzarella, basil and tomatoes on small skewers.
  2. Drizzle with oil and sprinkle with salt and pepper.


Nutrition Facts Per Serving:

Serves: 16. Serving size: 1 piece. Calories: 46. Fat: 3 grams. Saturated fat: 2 grams. Protein: 3 grams. Carbohydrates: 1 gram.  Cholesterol: 8 milligrams. Sodium: 217 milligrams.


Source: EatingWell



Fan of healthy dips? Check out 3 twists on traditional hummus, perfect for a quick appetizer or snack!