Wednesday, December 21st, 2011 | Author:

Holy cow!  Some of the neighbors on my street brought all these unhealthy treats for Christmas!!  They are so good but so unhealthy!!  We have 3 huge plates of cookies, brownies, fudge, peanut butter reindeer, kisses and so much more!  The kids enjoy them but all I want to do is eat them for breakfast!  I’m trying to think of something healthy that I can give the neighbors…maybe fruit plates or something…don’t know yet but I’ll figure it out.  Tis the season to gain weight!!

I wanted to share some low calorie treats with you since I focused on low carb the last time.

Here’s a couple appetizers I found:

Antipasto Pinwheels

This colorful cheese and salami pinwheel recipe makes the perfect quick and easy appetizer when company drops in. Preparation time is only 15 minutes from start to finish.

Prep Time: 15 mins
Total Time: 15 mins
Servings: Makes 10
Ingredients
  • 12 thin slices  provolone cheese (6 to 7 oz.)
  • 1/2 cup  Gorgonzola cheese, softened (2 oz.)
  • 1 Tbsp.  milk
  • 12 thin slices  soppresata or premium Genoa salami (about 4 oz.)
  • 12 large  fresh basil leaves
  • Assorted crackers or flatbread (optional)
Directions
1
Let provolone cheese stand at room temperature for 30 minutes. Meanwhile, in a small bowl combine Gorgonzola and milk.
2
To make one of two rolls, on waxed paper slightly overlap 6 slices of provolone to form a rectangle. Top with 6 slices of salami and 6 basil leaves. Dollop half the Gorgonzola mixture on the basil leaves. Roll, beginning from the short side of the rectangle and using the waxed paper to lift and roll. Wrap roll in waxed paper or plastic wrap and place seam side down on a platter. Repeat to make second roll. Refrigerate wrapped rolls at least 30 minutes and up to overnight. Cut rolls in 1/2-inch slices. Serve with crackers or flatbread. Makes 10 (2 slice) servings.

Grilled Zucchini Roll-Ups

This delicious appetizer or snack is an explosion of flavors. A perfect guilt free healthy low-cal appetizer at a party.

Ingredients

  • 5 tbsp whipped chive cream cheese
  • 30 leaves baby spinach
  • 15 leaves basil
  • 3 medium zucchini

Directions

  1. Pre-heat oven to 450 °F (220 °C).
  2. Cut zucchini slices into long strips, place on cookie sheet covered in non-stick cooking spray.
  3. Mist the zucchini with cooking spray and salt and pepper to taste. Roast in the oven for 30 minutes, turning once. Cool the zucchini when finished.
  4. On the end of each zucchini slice, stack 2 baby spinach leaves, 1 basil leaf (tear if large), and a dab of the cream cheese.
  5. Roll up starting on the side with the filling.
  6. Place each roll seam-side down and chill prior to serving.
  7. Should be served cold. Enjoy!

I love food, but I know how calories add up!  Hope you enjoy these treats!

I made it past the first day of Christmas Break with the kids at home and so far only one was grounded today and tomorrow…we shall see how the rest of the week turns out!  Going to take them to the Library tomorrow and there’s talk of Ice Skating.  🙂
I’ll keep you posted.

Have a fabulous evening!

P.S. I just posted the new Bunco Betty Weekly Giveaway on Facebook…check us out and enter to win free bunco stuff!!

Hugs!
Bunco Betty

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