Idea's for party

dianer75935

I am giving a Jewelry party this Friday night and need some low fat/skinny appetizer,dips etc receipes please..My first party like this and I am sooo nervous and want everything to turn out good.

coliema

Tomato Bruschetta
Serves: 16 as an appetizer

• 8 Roma tomatoes, chopped into cubes
•1/3 cup red onions, chopped
•1 cup loosley packed fresh basil
•3 cloves garlic, chopped
•1/2 cup red wine vinegar
•1/3 cup olive oil
•1 dash salt and pepper
•1 loaf of long French bread, sliced

Chop tomatoes, red onion, and garlic; put into medium sized bowl and set aside. Chop basil by hand or in a food processor until very fine. Add basil to tomato mixture. Add red wine vinegar and oil, and salt/pepper and mix well. Let sit at room temperature for 30 minutes.

Toast bread under broiler until just toasted. Spoon tomato mixture over toast and serve imediately.

Per Serving: 133 Calories; 6g Fat (37.0% calories from fat); 1g Saturated Fat; 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 178mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1 Fat.


Black Bean Dip
Serve with Pita chips or baked tortilla chips Servings: 8 - Makes 2 cups

• 2 cups cooked drained black beans
• 4 teaspoons tomato paste
• 3 tablespoons water
• 2 cloves garlic, minced
• 2 teaspoons lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt (or to taste)
• 1/8 teaspoon cayenne pepper (to taste)
• 2 green onions, chopped
• 2 tablespoons mild green chilies, chopped

Process all ingredients except green onions and chiles in a blender or food processor until smooth. Garnish with remaining green onions and chiles and place in a serving bowl.

Per Serving: 63 Calories; trace Fat (4.0% calories from fat); trace Saturated Fat; 4g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.


Hot Artichoke Dip
Serve with pita chips or pretzel chips.
Serves 6 (1/3 cup servings)

• 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
• 1/4 cup low fat mayonnaise (we used Hellmans)
• 3 tablespoons grated fresh Parmesan cheese
• 2 teaspoons minced garlic
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon hot pepper sauce (such as Cholula or Tabasco)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 (9-ounce) packages frozen artichoke hearts (2 cups), thawed & chopped
• Cooking spray

Preheat oven to 350°.

Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.

Love this served with pita chips, red pepper strips and baby carrots.

Per Serving: 84 Calories; 2g Fat (17.3% calories from fat); 1g Saturated Fat; 7g Protein; 13g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 318mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.


Cheesecake Fruit Dip
Serve with assorted fresh fruit for dipping.
Serves 12

• 1 - 3.4 ounce package sugar free/fat free instant cheesecake pudding mix
• 3/4 cup skim milk
• 1 - 8 ounce container fat free frozen whipped topping, thawed

Using a handheld mixer gradually blend instant pudding mix and skim
milk until well incorporated.Add whipped topping and mix thoroughly.

Refrigerate several hours or overnight, covered. Serve with assorted
fruit.

Per Serving (about 2 tablespoons): 39 Calories; trace Fat (0.7% calories from fat); trace Saturated Fat; 1g Protein; 9g Carbohydrate; 0g Dietary Fiber; trace Cholesterol; 122mg Sodium. Exchanges: 0 Non- Fat Milk; 1/2 Other Carbohydrates.


I hope this helps They are all very delicious!

coliema

Fresh Tomato Salsa
Serve with baked tortilla chips.
Makes 2 1/2 cups


• 2 pounds vine-ripened tomatoes (about 5 medium)
• 2 fresh serrano peppers
• 1/4 medium onion (preferably sweets like vadallia)
• 1/2 cup fresh cilantro sprigs
• 1 teaspoon minced garlic
• 1/2 teaspoon sugar
• 1 1/2 tablespoons fresh lime juice

Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer
to a bowl. Wearing rubber gloves, seed and finely chop chiles.

Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir
chiles, onion, cilantro, and garlic into tomatoes with sugar and lime
juice and salt and pepper to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.

Per Serving (1/4 cup): 21 Calories; trace Fat (10.3% calories from
fat); trace Saturated Fat; 1g Protein; 5g Carbohydrate; 1g Dietary
Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 0
Other Carbohydrates.



Another thing you could do is make fruit skewers. Just buy grapes, pineapple, watermelon, kiwi, melon, and then cut up into cubes and slide on to the skewers.
You could also make a shrimp tray with cocktail sauce.
A pickle and olive tray is also a good idea!