web analytics

Low Carb Appetizers

Phen375

Low carb appetizers can be as tasty as you want them to be. They set the tone for the entire evening. So don’t blow it! Here are some of my favorites. Enjoy!

—————————————————————–

Lobster Salad in Endive

Category Low Carb Appetizers

Makes 24 appetizers; serves 6 to 8

If you want to be good to yourself and your guests at the same time, ask your fish store to sell you cooked fresh lobster meat, instead of cooking a lobster yourself. This is a great summer appetizer or a special treat for New Year’s Eve. This recipe is also good, and not quite so expensive, with cooked shrimp or crabmeat. You’ll see that a little salad makes a lot of appetizers.

3/4 pound fresh cooked lobster meat, small-diced

1/2 cup good mayonnaise

1/2 cup small-diced celery (1 stalk)

1 tablespoon capers, drained

11/2 tablespoons minced fresh dill

Pinch kosher salt

Pinch freshly ground black pepper

4 heads Belgian endive

Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.

—————————————————————-

Hot Artichoke and Spinach Dip

Category Low Carb Appetizers

1 pkg. Cream Cheese

1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped

1/2 cup Spinach, frozen chopped, or steamed

1/4 cup Mayonnaise (do not use Miracle Whip)

1/4 cup Parmesan Cheese

1/4 cup Romano Cheese (You can use all Parmesan)

1 clove garlic, finely minced

1/2 tsp. fresh basil (dry 1 tbsp. Basil)

1/4 cup Mozzarella Cheese grated

1/4 tsp. Garlic Salt

Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with with cucumber slices, pork rinds or sliced celery).

—————————————————————–

Guacamole Dip or Salad Dressing

Category Low Carb Appetizers

3 ripe avocados

3 Tbsp. lemon juice

1 small onion very fine chopped

1 tsp. garlic powder

2 Tbsp. mayonnaise

Salt and pepper to taste

Dash of Tabasco sauce

Dash of Worcestershire sauce

Very finely chopped jalapenos peppers to taste

1 chopped ripe tomato

Placed peeled and cut avocados in a medium bowl and on low speed blend with mixer. Add remaining ingredients, adding jalapenos to suit your taste and blend until mixture is thoroughly blended together but not soupy. Chill and serve on lettuce as salad or with chips as dip. Place avocado pits in mixture while being stored in refrigerator to keep mixture from turning dark.

—————————————————————–

Hot Crab Dip

Category Low Carb Appetizers

8 ounces cream cheese, softened

1 tbsp. cream

1 pound lump crab meat – use the canned or fresh mixed with the canned

2 tbsp. finely chopped onions

1 tsp. horseradish

1/8 tsp. black pepper

1/2 cup toasted almonds

Preheat oven to 375:. Combine the cream cheese and milk; add the crabmeat, onion, horseradish and pepper. Blend well and spoon into an ovenproof dish. Sprinkle with toasted almonds. Bake at 375: for 15 minutes. Serve hot with vegetable sticks or pork rinds as dippers. Serves 8-12.

—————————————————————–

Crab-Cheese Dip

Category Low Carb Appetizers

2 cans (6 1/2 oz. each) crabmeat

1 container (8 oz.) creamed cottage cheese

2 tbsp. mayonnaise

1 tbsp. prepared mustard

1 tbsp. lemon juice

1/2 tsp. salt

Parsley

Twisted lemon slices

Drain crabmeat thoroughly. Reserve reddest pieces for garnish. Put remaining half in container of electric blender with cheese, mayonnaise, mustard, lemon juice and salt. Whirl until blended. Place in bowl and garnish with remaining crabmeat, parsley, lemon slices.

Makes 1 2/3 cs. Calories……27…..Fat…..1 g. per tbsp. Carbs…..0.5 g. Fiber…..0 g.

———————————————————–

Tuna Dip

Category Low Carb Appetizers

1 six ounce can of tuna

1 eight oz. brick of cream cheese, warmed to room temperature (or a maybe even little warmer, so that it’s really soft)

Mash the cream cheese and the tuna together, put into a nice bowl, and serve with pork rinds, celery sticks, cauliflower, etc.

—————————————————————-

Antipasto Platter

Category Low Carb Appetizers

Sliced cheeses

Salami

Pepperoni

Marinated mushrooms

Artichoke hearts

Olives

Arrange artistically on large platter and serve.

—————————————————————–

Crab Meat Mousse

Category Low Carb Appetizers

1 T gelatine

3 T cold water

1/4 C mayonnaise

2 T each lime & lemon juice

1 T each parsley and chives, chopped

1 T prepared mustard

Salt and pepper to taste

2 C flaked cooked crab meat

3/4 C whipping cream, whipped

Slices of lime

2 avocados, mashed

Soften gelatine in cold water and dissolve in double boiler over hot water. Mix gelatine with mayonnaise, lime and lemon juice, parsley, chives, mustard, salt, and pepper to taste. Fold in crab meat and whipped cream. Pour mixture into buttered ring mould and chill until set. Unmold on serving dish. Garnish with slices of lime. Fill centre with mashed avocado and sprinkle with chopped chives.

May be prepared in individual moulds or served as an hors d’oeuvre.

—————————————————————–

Chicken Cheese Dip

Category Low Carb Appetizers

2 cups chopped, cooked chicken

3/4 cup mayonnaise

2 green onions, minced

1/2 tsp. dried basil

1/4 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup grated Swiss cheese

1/2 cup grated Parmesan cheese

Preheat oven to 350º. Mix together chicken, mayonnaise, green onions, spices, Swiss cheese and 2 tablespoons Parmesan cheese. Put mixture in a buttered casserole dish. Sprinkle the rest of the Parmesan cheese on top. Bake about 10 minutes, until top is browned.

—————————————————————–

Cheese Puffs

Category Low Carb Appetizers

1 pkg. (3 oz.) cream cheese (they’d be good with pepper cheese, too)

1/4 lb. sharp cheddar cheese

1 stick butter

2 egg whites, stiffly beaten

Pork Rinds

Melt cream cheese, cheddar cheese and margarine in a double boiler. Fold cheese mixture into stiff egg whites. Dip pork rinds. Let stand in refrigerator overnight. Bake the puffs in a slow oven, 250 degs., for about an hour, or until crisp. The texture comes out like a cookie.

cream cheese – 3 carbohydrates

cheddar cheese – 4 carbohydrates

egg whites – .6 carbohydrates

Total carbohydrates : 7.6

Store in an airtight container.

—————————————————————–

Stuffed Mozzarella

Category Low Carb Appetizers

Serving Size: 4

4 ounces mozzarella cheese

3/4 pound fresh spinach – steamed

2 red bell peppers – sliced lengthwise

1 tablespoon balsamic vinegar

2 cups mixed salad greens

2 tomatoes – sliced

Flatten fresh mozzarella to 1/2″ width. Layer with spinach and red peppers. Roll up jellyroll fashion from longest end. Slice and serve with greens, tomatoes slices drizzled with balsamic vinegar.

—————————————————————–

Artichoke-Spinach Dip

Category Low Carb Appetizers

1 cup chopped artichoke hearts (canned or frozen and thawed) drain the canned ones

1/2 cup frozen, chopped spinach, thawed

8 ounces cream cheese

1/2 cup grated Parmesan cheese

1/2 tsp. crushed red pepper flakes

1/4 tsp. salt

1/8 tsp. garlic powder

Dash of black pepper

Boil the spinach and artichoke hearts in a cup of water in a small saucepan over med. heat until tender, about 10 minutes. Drain well in a colander. Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Or, use a saucepan to heat the cheese over med. heat just until hot. Add the spinach and artichoke hearts to the cream cheese and stir well. Add remaining ingredients to the cream cheese mixture and combine. Serve hot with crackers, chips etc. Serves 4 as an appetizer.

—————————————————————-

Fresh Crab Cocktail

Category Low Carb Appetizers

Cocktail Sauce

2 cups tomato sauce

2 tablespoons horseradish (fresh if available)

2 tablespoons burgundy wine (optional)

1 tablespoon lemon juice

1/4 teaspoon pepper

1/2 teaspoon salt

Combine all ingredients by hand and chill thoroughly.

—————————————————————–

Crab Cocktail

Category Low Carb Appetizers

2 whole fresh Dungeness crab, cleaned and cracked

Shredded fresh iceberg lettuce

2 fresh lemons, quartered

Line a serving bowl with the shredded lettuce. Arrange a cracked crab attractively on top of lettuce and garnish with lemon quarters. Serve cocktail sauce in separate bowl.

Serves 4

—————————————————————–

Crabbie Spread

Category Low Carb Appetizers

1 stick butter, room temperature

1 jar Kraft Old English Cheese Spread

1 Tbsp. mayonnaise

1 can crab (approximately 7 ounces)

Minced garlic or garlic powder to taste

It’s fabulous briefly broiled or baked at 400 until bubbly and browned, but what to put it on is a bit of a problem on lowcarb. I tried Wasa crackers, which came out rather soggy, and not very good. Portobello mushrooms might work better as a base. Or stuff it in some celery sticks, or use rounds of zucchini as a base.

—————————————————————–

Cheese Ball

Category Low Carb Appetizers

16 oz. cream cheese (softened)

2-3 green onions (chopped)

3/4 tsp. mustard

1 tbsp. mayonnaise

1/2 tsp. cayenne pepper

1 tsp. paprika

1 tsp. Accent

1 tsp. garlic powder

1 tsp. Worcestershire sauce

1 tsp. Tabasco sauce (optional)

1/2 cup chopped pecans

Mix all ingredients except the pecans, and shape into a ball. roll ball in pecans, and enjoy!!!

—————————————————————–

Options for Chips and Dippers

Category Low Carb Appetizers

* Take one American cheese slice, place or parchment paper or heavy duty freezer wrap in microwave, and microwave for 1 minute 10 seconds, until crispy.

* Take very thinly sliced cooked salami, place between paper towels and microwave until crispy! Almost like a potato chip without the potato

* Sliced fresh vegetables make good dippers. Try spears of broccoli, slices of mushroom, cucumber or zucchini, spoons of sweet red and green pepper.

* Hollow out cherry tomatoes and fill with any spread or dip.

* Any sliced deli meat can be covered with a spread or dip and rolled-up for great finger food.

—————————————————————–

Cream cheese/Bleu cheese/Pesto

Category Low Carb Appetizers

1 – 8 oz brick of cream cheese

4 oz crumbled bleu cheese or more to taste

Pesto sauce

Chopped sun-dried tomatoes (preferably in olive oil)

Let the cream cheese come to room temperature. Mix in the blue cheese. Line a small Tupperware container or the like with wax paper. Spread half of the cream/blue mixture in the container. Put a thin layer of pesto, followed by a thin layer of the sun-dried tomatoes. Spread the rest of the cream/bleu cheese mixture in. Cover and refrigerate. I eat this with WASA (even though they have more carbs than I would like).

—————————————————————–

Chicken Cheese Dip

Category Low Carb Appetizers

2 cups chopped, cooked chicken

3/4 cup mayonnaise

2 green onions, minced

1/2 tsp. dried basil

1/4 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup grated Swiss cheese

1/2 cup grated Parmesan cheese

Preheat oven to 350º.

Mix together chicken, mayonnaise, green onions, spices, Swiss cheese and 2 tablespoons parmesan cheese. Put mixture in a buttered casserole dish. Sprinkle the rest of the parmesan cheese on top. Bake about 10 minutes, until top is browned.

—————————————————————–

Chicken “Paste”

Category Low Carb Appetizers

DH loved this, and insisted I ought to post it. Since he rarely takes an interest in the NG, I’m complying. I’m actually surprised with the way it came out, but it would be good as a dip. I expected more chunks of chicken, not so much of a paste.

4 boneless chicken breasts

16 oz of cream cheese

16 oz of sour cream

One packet of taco seasoning

Lettuce

Cheese (grated)

Take first four ingredients and combine in food processor w/metal blade. This is the basic “paste” or dip. Then make a layer of lettuce and cheese. Fairly simple. Way too much food for two people, we’ll be eating it with pork rinds for days, and I’ll probably have to eat it for a couple of meals. There are about 10 carbs in a packet of taco seasoning, but it is so much food, a serving will make that negligible.

—————————————————————-

Cheese Balls

Category Low Carb Appetizers

16 oz. cream cheese (softened)

2-3 green onions (chopped)

3/4 tsp. mustard

1 tbsp. mayonnaise

1/2 tsp. cayenne pepper

1 tsp. paprika

1 tsp. Accent

1 tsp. garlic powder

1 tsp. Worcestershire sauce

1 tsp. Tabasco sauce (optional)

1/2 cup chopped pecans

Mix all ingredients except the pecans, and shape into a ball. Roll ball in pecans, and enjoy!!!

—————————————————————–

Bacon Cheddar Dip

Category Low Carb Appetizers

This concoction is so simple and so tasty and so versatile you will probably end up using it a lot this coming holiday season

16 oz sour cream

2 cups shredded cheddar cheese

2 oz real bacon bits

One envelope ranch dressing mix or ranch party dip mix

Combine all ingredients in a bowl, cover and chill one hour. Can be used as veggie/pork rind dip or you can use it over chilled chopped cauliflower for baked fauxtauto salad.

—————————————————————-

Shrimp Dip

Category Low Carb Appetizers

1 6 oz. can baby shrimp, drained

1 8 oz. package of Reduced Fat Philly Cream Cheese (for some reason this has 1 g carb, compared to the full fat version)

1/2 cup mayonnaise (Hellman’s is best)

Garlic salt to taste

Mix it all together, and enjoy. You can add milk and/or more mayonnaise to thin it out. I like it thick. Sticks to the cheese and veggies better.

—————————————————————–

Shrimp Pie

Category Low Carb Appetizers

1. Spread a glass pie pan or dinner plate thickly with an entire package of Philly chive cream cheese

2. Spread over that a thin layer of shrimp cocktail sauce (sugarfree ketchup with horseradish mixed in to taste)

3. Spread one drained can baby shrimp on top

4. Garnish with fresh parsley.

—————————————————————–

Toasted Seasoned Nuts

Category Low Carb Appetizers

2 tablespoons butter

1 teaspoon seasoned salt

1 teaspoon seasoned pepper

1/2 teaspoon garlic powder

1/2 teaspoon sale

1/4 teaspoon cayenne pepper

1 cup whole almonds

1 cup pecan halves

1 cup walnut halves

Preheat oven to 300. Melt butter in large skillet. Stir in spices. Stir in nuts to coat. Pour in a rimmed baking sheet and spread in a single layer. Bake for 10 minutes. Stir and bake 10 minutes longer or until lightly toasted. Cool and store in an airtight container.

—————————————————————–

Stuffed Mushrooms

Category Low Carb Appetizers

Whole Mushrooms – Fresh

Cream Cheese

Packaged Dried Beef

Pull the stems off the mushrooms and use them for something else (I toss them). Chop up the beef – I use about 1/4 package for 8 oz mushrooms. Mix the beef with 4 oz cream cheese. Stuff the mushrooms (a little overflowing) with the cream cheese mixture and bake at 350 until the cheese is a little brown.

I’m not sure what the carbs are for each, but the beef is 0, Cream Cheese <1 for an ounce, and mushrooms are 1.6 for 1/2 cup.

You could bring this as an appetizer to a party and then you’ll have something to eat too!

—————————————————————–

Spinach Dip

Category Low Carb Appetizers

16 oz Sour cream &/or Mayonnaise or combo of both

1 -2 pack frozen spinach thawed, drained and squeezed

1 tbsp. garlic powder or 1 clove of minced fresh garlic

1 tbsp. oregano

2 tbsp. dried parsley or 1/4 c fresh chopped

1 bunch chopped green onion

Salt & pepper

1/2 tsp. chili powder

Mix and refrigerate overnight. Add more seasonings to taste.

—————————————————————–

Guacamole

Category Low Carb Appetizers

1 med. tomato, peeled

2 ripe avocados, black or green

3 Tbsp. finely chopped, canned green chilies (I use mild, but you can use whatever you want

1/2 cup finely chopped onion

1-1/2 Tbsp. white vinegar

1/8 tsp. pepper

1. In a medium bowl, crush tomato with potato masher

2. Peel avocados, halve crosswise, and remove pits. Slice avocados into crushed tomato. Crush with tomato until well blended

3. Add chile peppers, onion, vinegar, and pepper. Mix well

4. Refrigerate, covered, until well chilled–at least 1 hour

Holds for about a week. Try it with Grilled chicken slices on top of onions, mushrooms, and green peppers. Add a dollop of sour cream. Also great with pork rinds.

—————————————————————-.

Salsa Cheesecake

Category Low Carb Appetizers

3 8-ounce packages of cream cheese

3 eggs

½ cup low-carbohydrate salsa (check the nutritional information on the label)

¾ cup sour cream

½ cup chopped red pepper

½ cup chopped green onion

½ cup grated cheddar cheese

Preheat oven to 325. Beat cream cheese with eggs until blended. Mix in salsa. Spray 9-inch springform pan with cooking spray. Pour cheese/egg/salsa mixture into pan and bake for 45 minutes. Remove from oven, and cool for 10 minutes. Loosen sides of pan, and cool to room temperature. Remove sides and chill until just before serving.

Spread top of cheesecake with sour cream and sprinkle with red pepper, green onion and cheddar cheese.

Cut in wedges to serve.

One serving (1/12 of cake): 278 calories, 5.04 grams carbohydrate

—————————————————————–

Curried Pumpkin Seeds

Category Low Carb Appetizers

1/4 cup curry powder

1 clove garlic, crushed

1/4 cup hot water

1 cup water

1 teaspoon salt

2 cups plain pumpkin seeds

melted butter

(optional– cayenne pepper)

Combine the curry powder, garlic and hot water; mix until blended. Add 1 cup water and salt. Heat to a simmer, stirring constantly. Add the pumpkin seeds, and simmer for 5 minutes; drain. Spread the seeds on a cookie sheet, brush with a little melted butter and sprinkle with additional salt, and perhaps some cayenne pepper. Toast under the broiler until lightly browned. Makes 2 cups. About 40 seeds equals about 7 carbs.

—————————————————————–

Smoked Gouda-Stuffed Chicken Wrapped in Bacon

Category Low Carb Appetizers

Serves Four

Preheat oven to 350 degrees

4 boneless chicken breasts

3 TBS butter

Salt

½ tsp. black pepper

½ tsp. garlic powder

¼ tsp. paprika

¼ tsp. cayenne

½ cup smoked Gouda cheese

4 slices bacon

Flatten each chicken breast to ¼ inch thickness. Combine pepper, garlic powder, paprika and the cayenne together in a small bowl and spread evenly on both sides of the chicken breasts. Salt to taste. Cut the smoked Gouda into small pieces and place one quarter of the cheese on each breast. Press down firmly and roll the breast starting with the narrow end. Wrap each chicken breast with one piece of bacon. Melt the butter in a skillet over medium heat. Brown the chicken rolls evenly in the butter until the bacon begins to crisp. Place the four chicken rolls in a baking dish and bake at 350 degrees for 20 minutes.

Serve immediately.

—————————————————————–

Ham/Green-Onion Roll-ups

Category Low Carb Appetizers

Thinly sliced ham (the kind you can buy pre-packaged, like in the luncheon meat area)

1 8 oz. package of cream cheese, softened

A few green onions, washed and the roots removed

Spread some cream cheese on a ham slice, then cut a green onion to the appropriate length, place at one end of the ham slice covered with the cream cheese and start rolling (I usually roll the small end – but you could roll it lengthwise, doesn’t matter).

Allow them to chill and then slice with a sharp knife into 1/2″ sections…display on their “sides” with the cream cheese and the green onion “centers” showing…very tasty and pretty too.

—————————————————————–

Beef Coin Snacks

Category Low Carb Appetizers

12 ounces lean minced beef

3-4 ounces bacon

Salt, pepper, garlic powder, dried parsley

Combine a liberal amount of seasonings with meat. Roll up in Saran wrap until it resembles cookie dough. Twist ends. Chill for several hours. Remove and reserve plastic wrap. Cut in half. Wrap rolls in bacon. Bake on a rack pan to catch drippings at 375 for 40 minutes. Cool. Remove bacon, cut bacon in pieces, fry and use in salad etc. Rewrap meat rolls and chill well. Slice in ¼ inch rounds. Good for snacking or dipping.

—————————————————————–

Oysters in Gruyere Sauce

Category Low Carb Appetizers

24 oysters on the half shell

1 tsp. cornstarch

3/4 cup heavy cream

1 tablespoon unsalted butter

1/2 cup plus 1/3 cup coarsely shredded Gruyere or swiss cheese

1 tbsp. Pernod (anise-flavored liqueur)

Fresh chervil or parsley for garnish

Heat Broiler. Arrange oysters on large broiler pan. Whisk cornstarch into cream in small saucepan. Add butter and bring to boil, whisking; boil 1 minute. Remove from heat, stir in 1/2 cup cheese and Pernod until cheese melts. Divide and spoon sauce over oysters; top evenly with remaining 1/3 cup cheese. Broil oysters 4 inches from heat 4 to 6 minutes, until golden. Transfer to serving plates and garnish. Makes 8 servings.

Per Serving: 175 calories, 14.5 g fat, 3 g carb, 7 g protein

—————————————————————–

Low-Carbohydrate Guacamole

Category Low Carb Appetizers

1/2 avocado

1 cup of mayonnaise

A squeeze of lemon juice

2 cloves of garlic

1 teaspoon of salt

1 teaspoon of chili powder.

YUM! Use cheese “crackers” or celery to dip.

—————————————————————–

Olive Paste

1. Pit 1/2 lb. Provençal olives (or Greek) and mash to a puree with 2 cloves garlic and 2 Tbs. capers, using a mortar and pestle.

2. Blend in 1/4 t thyme, 1/4 t crushed rosemary, 2 TBS. olive oil, 2 TBS. lemon juice, 1 teaspoon Dijon mustard and black pepper to taste.

3. Chill

This is traditionally from the South of France. Anchovies are usually in it. You could add them at the end a little at a time until you get the flavor you want. The same with an herbed vinegar.

—————————————————————–

Tapenade

1 c. black olives (kalamata suggested)

2 drained anchovy fillets (optional)

1 tbsp. drained capers

2 tbsp. lemon juice

1 tbsp. olive oil

2 tbsp. brandy

1 tsp. Dijon mustard

1 tsp. chopped fresh thyme or 1/4 tsp. dried

1/4 tsp. black pepper

Place pitted olives in food processor/blender with remaining ingredients. Blend until finely chopped.

—————————————————————–

Mozzarella Sticks

Category Low Carb Appetizers

3 chicken thighs with skin (this left a lot of leftover ‘batter’ for use on other days. Use less if you like, but make sure to use less of the other ingredients as well.)

8 sticks of mozzarella cheese (size is a preference thing; mine were 1 1/2″ long and 1/2″ around)

1/4 cup of crushed pork rinds

Hot sauce to taste

1 large egg

2 tablespoons of Parmesan cheese

Boil the chicken thighs in a pan of water until they are thoroughly cooked. Remove them from pan and pour the stock into a freeze-able container to use with other recipes later. Remove all the meat from the bones in whatever manner you like. Waiting until they’re cool is probably a good idea, but if you have little time use a knife and fork and cut the meat off.

Get out your blender and grind the chicken into a paste, trying to make sure there are no unground bits left. Somehow get it out of the blender and into a bowl. Add the hot sauce, pork rinds, and egg and mash with a fork until all ingredients are thoroughly blended.

Take a stick of cheese and coat it with some of the ‘batter’. It will be VERY sticky, so expect to have messy hands. Try to keep the coating as thin as possible while entirely covering the cheese. Rolling them between your hands helps the ‘batter’ to hold together better. After you have them coated, roll them in the parmesan cheese so that they’re lightly dusted and not sticky to the touch.

When all the sticks have been coated, fry them in a pan of hot oil, turning them often to make sure they don’t burn. Once they are crispy golden, you have your delicious Mozzarella Sticks! Enjoy!

—————————————————————-

Vietnamese Summer Rolls

Category Low Carb Appetizers

Use rice paper or lumpia wrappers (I know, it’s carby…but on maintenance you can afford the carbs!)

Filling:

Cooked shrimp, pork (or chicken if you don’t eat pork)

Thinly sliced cucumbers

Chinese parsley (cilantro)

Green onions

Mint, basil (optional)

Lettuce…red or green leaf is more pliable

Rice noodles (omit this to cut the carbs)

Again, dip rice paper in hot water to make it soft and pliable or use lumpia wrappers. They are square and can be found in the frozen section or in any oriental store.

Put all the filling on the bottom third and roll up cigar style. You can use ANYthing for fillings. if you don’t like something, leave it out. Use shredded cabbage in place of noodles etc…

Dipping Sauce:

2 T chunky peanut butter (you can use sugarfree)

1 T hoisin sauce (use soy sauce if you don’t have it)

1 T peanut oil

hot pepper paste to taste

1/4 cup chicken broth (optional)

Mix all together and use as peanut dipping sauce. This sauce is also good for grilled chicken or satays.

—————————————————————–

Fried Vietnamese Spring Rolls

Category Low Carb Appetizers

1 lb. ground chicken or pork (uncooked)

2 cups shredded cabbage

2 cups shredded carrots

1 bunch green onions chopped

1/2 cup shitake mushrooms, soaked, drained, finely diced

1 package small cellophane noodles, soaked, drained, chopped finely

2 eggs

1 T garlic powder/garlic salt

1 T onion salt

1 T pepper

1 tsp. salt

1 tsp. sugar

Lumpia wrappers or rice paper.

Mix all ingredients together for filling. If using rice paper, you have to dip them into hot water and lay them on the counter. They will become soft and pliable.

If using lumpia wrappers, keep them covered with a wet paper towel so they dont’ dry out. Mine are 4g carbs per sheet.

Use won ton wrappers for dumplings or pot stickers, (mine are 16 grams of carbohydrate for 5 pieces.

For the spring rolls, lay the filling on the bottom third (not middle) and fold up bottom, then the two sides and roll up cigar style. For potstickers and dumplings, place filling in the middle and fold up half like moon shape. Pan fry dumplings till golden brown on each side, then put in a little chicken broth to steam for about 15 minutes.

For low carb filling, I omit the noodles, cut the carrots and onions in half and omit sugar. My mother currently makes them with just chicken. She’s tired of all that chopping! Food processors do great for shredding carrots and cabbage etc….

Dipping sauce:

Make your own low carb sweet and sour sauce or the traditional Vietnamese dipping sauce:

1 part water

1 part sugar

1 part white vinegar

Microwave for till sugar dissolves. Add 1 part Asian fish sauce (nouc mam) and add hot chili peppers to taste.

This refrigerates till the end of time and can be used as a dipping sauce, marinade, dressing etc…. You can make gallons or 1 cup. Just use EQUAL PARTS!!!

If you make say a cup, I think my mother has used 1/4 cup water, 1/4 cup vinegar, and 4 packets EQUAL and 1/4 cup fish sauce.

—————————————————————–

Homemade Antipasto

Category Low Carb Appetizers

Crush (or shave with a garlic shaver/grater rather than a press) 4 cloves of garlic and mix with olive oil, vinegar (I used red wine and balsamic vinegars), basil, oregano, pepper, & rosemary. Chop in pepperoni, mild white cheese (I used mozzarella and havarti). Add olives, quartered, artichoke hearts, and just about anything else you could want… I let it steep in the fridge for 2 days and gave it an occasional shake. The only thing with much carbs are the artichoke hearts, but you only eat 2-3 pieces of artichoke (1/2-3/4 of a heart) per serving because it is so pungent and filling. YUM!

—————————————————————–

Salmon Ball – from Richard/Wendy Lee

Category Low Carb Appetizers

This is a family favourite and something low carb to take to parties. I surround the ball with celery sticks and crackers (for those who are LC).

1 15oz can salmon OR 2 cups cooked, flaked salmon OR (this is what I do) 1cup smoked salmon, flaked and 1/2 can of salmon (large backbones and larger bones removed)

16 oz cream cheese room temp.

1 tsp. lemon juice

2 tsp. (or to taste) liquid hickory smoke—OMIT IF using 1/2 smoked salmon

1/4 cup minced onion

Black pepper to taste

1/4 cup parsley (fresh or dried)

1/2 cup chopped nuts

Mix lemon, pepper, onion and salmon in food processor until very fine. Then mix that with your cream cheese to for a nice paste. Make into two balls and roll it in the parsley/nut mixture.

—————————————————————–

Mushroom Pate

Category Low Carb Appetizers

1 Tbsp. butter

1 (8oz.) package chopped mushrooms

1 oz chopped Portabello mushroom

1/4 cup crumbled blue cheese

2 tbsp. dry sherry

In a large frying pan melt butter over high heat; add mushrooms. Cook, stirring often, 4 minutes or until mushrooms begin to brown and liquid is gone. Sprinkle with blue cheese; stir in sherry. Continue cooking until cheese is melted.

—————————————————————–

Crab Stuffed Mushrooms

Category Low Carb Appetizers

Serves 4-6 – 11(?) carbs(as per PP)

18 mushrooms-medium size to stuff

7-10 oz crab meat( I used crab leg meat, chopped in food processor)

5- Scallions- chopped fine

1/4 tsp. Thyme & Oregano

Black Pepper to taste

1/3 cup Mayo

1/2 cup grated Romano cheese

Preheat oven to 350. Remove stems & gills from mushrooms to make a small cup. Combine all other ingredients. Chill. Stuff the mushrooms, sprinkle w/grated Romano & paprika. Bake for 15 minutes. Serve w/ Lemon wedges.

—————————————————————–

Pickled Shrimp

Category Low Carb Appetizers

Serves 12 to 15 as an hors d’oeuvre

This popular cocktail party dish never fails to please a crowd, and there is never any left over. The fact that it should be made at least a day in advance is a big bonus when planning a party, and the proportions can be increased to serve any number of guests. Remember to go easy on the salt when increasing the recipe.

3 pounds shelled and cooked shrimp

3 onions, sliced very thin

7 or 8 bay leaves

1 1/4 cups salad oil

1/4 cup white vinegar

1/2 tablespoon salt

2 1/2 teaspoons celery seeds

2 1/2 tablespoons undrained capers

Generous dash of Tabasco Pepper Sauce

1 garlic clove, crushed

Alternate layers of shrimp and onions in a shallow glass dish. Combine remaining ingredients and pour over shrimp. Cover and refrigerate for 24 hours or longer. Drain off marinade and serve icy cold in a bowl (in a large shell looks great) with a small container of toothpicks to spear the shrimp.

—————————————————————–

Crabmeat Dip

Category Low Carb Appetizers

This makes a double batch. I used to eat this on crackers but now I enjoy it on anything from cukes to pork rinds.

4 cans crabmeat (drained)

2 small chopped onions

1 cup mayonnaise (or more if needed to make it creamy)

garlic powder to taste

Parmesan Cheese

Paprika

Mix first four ingredients and place in casserole dish. Sprinkle Parmesan cheese on top to cover and sprinkle a little paprika on that. Bake at 350 degrees for 15 minutes or until bubbling at edges.

—————————————————————–

Salmon Dip

Category Low Carb Appetizers

1 8oz cream cheese

1 tbsp. Horseradish or Worcestershire sauce

Chives (lots or little your choice)

1 small can pink salmon, drained

A nice little shot of Lemon juice

A drop or two of red food coloring (to make it all pinkish)

Once cream cheese is softened mix all ingredients together, as desired.

—————————————————————–

Carbohydrate-free Nachos

Category Low Carb Appetizers

Cook some ground beef, and toss in a package of taco mix. Then place pork rinds on a plate, arranging them optimally to catch the “fixin’s”, put the taco meat all over the pork rinds, then the shredded nacho cheese, next the jalapenos. Now nuke for about 1 minute or until cheese is melted. Wallah!!! Not too bad. Not bad at all. The seasoned meat helps you forget the refried beans. And you don’t have to use jalapenos if you don’t like em that hot. Or you can toss on Tabasco or low carb salsa.

—————————————————————–

Stuffed Mushroom Caps

Category Low Carb Appetizers

Category Low Carb Appetizers

Mix equal amounts of cream cheese and herbed cheese. Stuff into mushroom caps that have stems removed. Put in greased pan and bake in 350 degree oven until browned on top. I have been making these for years…..before LC!

—————————————————————–

Smoky Salmon Spread

Category Low Carb Appetizers

2 6-oz cans boneless, skinless pink salmon

2 8-oz packages cream cheese

3 Tbs. lemon juice

3 Tbs. cream

1 tsp. dill weed

1/4 cup green onions

3-4 drops liquid smoke flavoring

Pork skins

Drain salmon. Beat cream cheese with lemon juice, cream and dill weed in mixer until light and fluffy. Beat in salmon and green onions until thoroughly combined. Season with liquid smoke to tast. Chill several hours before serving to allow flavors to blend. To serve, spread on pork skins.

—————————————————————–

Spinach Dip

1 box frozen chopped spinach

3 tablespoons grated Parmesan cheese

3 tablespoons low-carb ranch dressing

1/2 cup sour cream

1/2 tsp. dried basil

1/2 tsp. garlic powder

Thaw spinach. Combine all ingredients in bowl; mix well. Serve chilled.

—————————————————————–

Hot Crab Dip

1 pound (16 ounces) Maryland backfin or jumbo lump crabmeat

1 package (8 ounces) cream cheese, softened

1/2 cup sour cream

2 tablespoons mayonnaise

1 tablespoon lemon juice

1-1/4 teaspoons Worcestershire sauce

1/2 teaspoon dry mustard

1 tablespoon milk

1/4 cup cheddar cheese, grated

Pinch garlic salt

Paprika, for garnish

Carefully pick through crabmeat, removing any shell pieces. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.

—————————————————————–

Portabellos with Feta and Artichokes

Brush 4 large mushroom caps with liquid from artichoke marinade and broil on both sides, 2 minutes on each. Chop artichoke hearts and add 1/2 cup crumbled feta and 1 small tomato diced. Place mushrooms on plate, ribbed side up and put 1/4 of mixture on each. This is a great first course.

—————————————————————–

Scallops or Shrimp with Bacon

Marinate sea scallops cut in half or large deveined shrimp in your favorite dressing or teriyaki for a few hours or overnight. Take skewers and put one end of a slice of bacon on, then a piece of seafood, bring bacon over and onto skewer and repeat till you have 6 shrimp or scallops on ending with bacon. Grill or broil untill bacon is cooked. 2 per person for entree or one each for first course.

—————————————————————–

Low-Carb Cheesesticks

I cut small square strips of mozzarella, dipped them in egg and rolled them in crushed pork rinds (plain or hot n spicy) and set them in a non stick pan with some hot oil for a few seconds and flipped them until they were done and they were great.

—————————————————————–

Cream Cheese Roll ups

20 Slices of thin sliced sandwich ham (like Carl Budding–needs to be carbohydrate free or only one carb for 9 or 10 slices)

A half package of cream cheese

Chopped Green onions to taste( I use 4 tbs.)

Pepper or seasoned salt of you like

Bring cream cheese to room temp and stir in green onions. Take cream cheese mixture and spoon about a teaspoon into the middle of a piece of ham. Roll ham so that it forms a square and secure with a toothpick. This is a great snack and perfect for midnight munchies.

—————————————————————–

Thai Shrimp Dip

1 pound medium shrimp, cooked and peeled

1/4 cup (2 ounces) cream cheese

2 tablespoons mayonnaise

2 tablespoons fresh lime juice

2 teaspoons Thai fish sauce or low-sodium soy sauce

1 (12.3-ounce) package firm tofu, drained

1 teaspoon dark sesame oil

1 tablespoon minced peeled fresh ginger

1 garlic clove, minced

3 tablespoons minced green onions

3 tablespoons chopped fresh cilantro

Cooked and peeled shrimp (optional)

Cilantro sprig (optional)

Place the first 3 ingredients in a food processor, and process until minced. Add lime juice, fish sauce, and tofu; pulse until blended. Heat oil in a small skillet over medium heat; sauté ginger and garlic 2 minutes. Add to shrimp mixture, and pulse until combined. Add onions and chopped cilantro, and pulse 3 to 4 times. Spoon into a bowl; cover and chill 1 hour. Garnish dip with additional shrimp and cilantro sprig, if desired.

Yield: 3 cups (serving size: 1/4 cup).

—————————————————————–

Number One Hot Dip

Sauté chopped celery (2 – 3 stalks), mushrooms, and thawed frozen chopped broccoli in a lot of butter, add a package of cream cheese, stir until melted. Add salt, pepper, and Tabasco sauce to taste.

—————————————————————–

Macadamia Pesto

In a blender or food processor, whirl 1 tablespoon lemon juice, 3 tablespoons olive oil, and 1/4 cup salted, roasted macadamia nuts until coarsely ground. Add 3 tablespoons grated parmesan cheese and 11/2 cups lightly packed rinsed and drained fresh basil leaves. Whirl until smooth, scraping container sides as needed. Add salt to taste. Makes about 1/2 cup.

Per tablespoon: 90 cal., 88% (79 cal.) from fat; 1.7 g protein; 8.8 g fat (1.5 g sat.); 1.8 g carbs (0.9 g fiber); 54 mg sodium; 1.5 mg cholesterol.

Serve with (suggestions from the group)

* Add some garlic to the pesto when you make it, then slather on top of chargrilled red/yellow/orange capsicums or any other grilled vegetables. Add to chicken salad with mayonnaise and cheese. Anoint a hot grilled steak, even on top of a cheese omelet. Also try – mixing with cream cheese and filling celery sticks.( from Christina)

—————————————————————–

Chili Potato Skins

3 russet potatoes (the largest I could find! One 38gram potato skin is 4.727g of carbs.)

1-2 packages. Yves veggie ground round (depends on size of potatoes. 1/3 cup of “meat” has 3g carbs, 3g fiber, 0g fat, 14g protein…IIRC!)

1/4-1/2 cup salsa, the “heat” of your choice (4g carbs per 2 tbsp.???)

4-8 oz. (depending on amount of meat) shredded sharp cheddar cheese (1g per 1/4 cup)

Bake potatoes and cool before cutting them in half lengthwise. Scoop out *all* the potato, as much as possible (less potato = less carbs). Mix “meat”, salsa and cheese in a bowl.Stuff skins with 1/3-1/2 cup of “meat” mixture. At this point I wrap the skins individually in baggies or plastic wrap and freeze or refrigerate. For lunch or dinner I nuke 1 serving (1/2 potato) and serve it with a salad or other vegetable.

 

 

 

Click here to return to Low Carb Recipes

—————————————————————–