HELP! Appetizer lunch at work tomorrow! Need ideas!

A quick and easy appetizer is cherry tomatoes, fresh basil leaves and Bocconcini on toothpicks. Then have some balsamic vinaigrette with olive oil on the side (people can drizzle it on as they see fit). Plus it looks great on a plate lined up in a circular fashion.

Hmm....how insistent are they on the "appetizer" part of it? I always enjoy bringing chili to these things. I have a healthy veggie chili that everyone loves ( I never get leftovers!). You can find it here: http://jenna3.livejournal.com/311174.html
The last three ingredients are optional for fun.

Otherwise....

Stuffed mushrooms-just be picky about what you stuff them with. Whole grain bread crumbs and low-fat cheese are a good base. Add some chicken sausage for extra protein if you want.

Stuffed grape tomatoes-non-fat cream cheese, herbs

Deviled eggs
http://allrecipes.com/recipe/simple-deviled-eggs/detail.aspx
I skip the sugar personally.

Veggies and guacamole
http://allrecipes.com/recipe/guacamole/detail.aspx

Shrimp is always fun too. I found a marinated grilled shrimp recipe
http://allrecipes.com/recipe/marinated-grilled-shrimp/detail.aspx

Three Bean Salad is another fav of mine
1 can each dark red kidney beans, wax beans, garbonzo beans (chick peas)
sliced olives
chopped onions
Italian-style dressing of choice
Mix it all together and you got your veggies, protein and fiber all in one.

HTH

Here's my go-to party recipe. It makes a lot, but usually gets gobbled up. I'm sure you could adjust the sugar/oil a bit to save on some calories, but I always get asked for the recipe for this when I take it to an event.

Texas Caviar Bean Dip
3/4 cup apple cider vinegar
1 Tab water
1/2 cup vegetable oil
1 cup sugar
1 tea salt
1/2 tea ground pepper
1 (15 oz) can pinto beans
1 (15 oz) can garbanzo beans
1 (15 oz) can black beans
1 (15 oz) can black eyed peas
2 (11 oz) cans white shoepeg corn
2 (4 oz) cans chopped green chilis
1 (2 oz) jar finely chopped pimentos
1 cup chopped green pepper
1 cup chopped celery
1 small onion finely chopped

Combine water, vinegar, oil, sugar, salt & pepper in a saucepan. Bring to a boil, stirring occasionally. Boil 1 minute. Cool to room temperature. In large container, combine all other ingredients. Once marinade is cool, pour over ingredients & combine. Chill covered for 24 hours. Serve with tortilla or pita chips.

You can substitute home cooked beans or frozen corn, just use the same amount. VERY tasty.

Karen

Hummus is always good too. Easy to make and you can dip veggies in it.

From skinnytaste.com though it says eat warm, still delicious at room temp! And who doesn't love bacon!


Skinny Spinach and Bacon Stuffed Mushrooms
Skinnytaste.com
Servings: 11 • Serving Size: 1 mushroom • Old Points: 1 pts • Points+: 1 pts
Calories: 34.7 • Fat: 1.5 g • Protein: 2.9 g • Carb: 3.2 g • Fiber: 0.9 g • Sugar: 0.7
Sodium: 58.3 (without salt)

Ingredients:

14 oz (1 package) fresh mushrooms, stems separated
2 garlic cloves, sliced thin
4 cups fresh baby spinach
4 slices center cut bacon
1 tsp olive oil
1/4 cup Italian seasoned bread crumbs
2 tbsp shredded Parmesan cheese
Smart Balance cooking spray
Directions:

Preheat the oven to 400°F. Lightly spray a foil lined baking pan or baking dish with cooking spray.

Remove stems from mushrooms and mince fine.

Heat a medium sized skillet. Rinse spinach and add to the skillet; cook until it wilts, about 2
minutes. Remove from the pan, squeeze excess liquid and chop fine. Set aside.

Dry skillet, add bacon to the skillet and cook on low heat until bacon is cooked through. Set aside on a paper towel. Coarsely chop.

Clean skillet and add olive oil to the pan. Add garlic and saute until golden, about 2 minutes. Add minced mushroom stems and saute until soft, about 2 minutes. Remove from heat and combine mushroom stems with sauteed spinach, bacon, bread crumbs, and parmesan
cheese.

Season mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off. Place on an oven safe dish and lightly spray the tops with oil.

Bake 20 minutes or until golden. Eat warm. (but is still good at room temp)

Makes about 11 medium sized mushrooms.

bumping for party ideas

Bacon Bundled BBQ shrimp.
Sassy Southern Eggrolls
Bacon `n` cheese bellpepper skins
mmmmm-azing mushroom tartlets
Devil-ish eggs
Scoopable chinese chicken salad (Not appetizer but is delicious)
Also I have dips/spreads if you wanna make them and serve with crackers or homemade pita chips which is in the hungry girl book?
These recipes are from hungrygirl cookbook, Im busy at the moment but if you want the recipe ill post it later.

bump