Yakatori

This is an easy grilled creation. Asthethically appealing and a hearty appetizer.

Ingredients:

· 1 pound chicken breast tenders
· 6 green onions
· 3 tbsp. soy sauce
· 3 tbsp. teriyaki sauce
· 1 tbsp. sesame seeds
· Wooden skewers

Directions:

Slice chicken tenders 1 ½ inches crosswise. Mix soy sauce, teriyaki sauce, and sesame seeds together in a bowl. Meanwhile, slice green onions in 3-inch sections. Place chicken tenders and green onions in a bowl and marinade for 30 minutes.

Alternating chicken and green onions, skewer until you have three chicken tenders and two onions on each skewer. Grill 3 minutes on each side till golden and cooked through.


Makes 10-12

Fruit Skewers

This is a favorite at family gatherings. This is an appetizer that is light and refreshing.

Ingredients:

· 1 Angel food loaf
· 24 Strawberries, whole (fresh)
· 6 Kiwi
· 24 large pineapple chunks (fresh)
· 24 wooden skewers


Directions:

Cut wooden skewers in half. Slice angel food loaf and spray with a non-calorie butter spray and grill on an indoor grill until golden brown. Next quarter each slice of grilled angel food cake.

Peel and quarter kiwi. Wash strawberries and remove tops. To assemble, skewer the bottom fruit first, as illustrated in the picture above, start with the pineapple, kiwi, grilled angel food, and then strawberries.

For a fast and delicious fruit dip, cream one package of fat-free cream cheese, ½-cup fat-free sour cream, ¼-cup non-caloric sweetener, 1 tsp. coconut flavoring, 1 tsp. raspberry extract, and 2-3 tbsp. skim milk. Blend together until smooth.


Makes 24 fruit skewers

Coconut Shrimp

Note: To cut sugars and fat, use unsweetened coconut and Enova oil.

Ingredients:

· 1 pkg. of colossal shrimp (16-20 ct.)
· 2 egg whites
· 3 tbsp. cornstarch
· 1 -12 oz. pkg. unsweetened coconut
· 4 tbsp. oil

Directions:

Devein and butterfly shrimp. Place cornstarch in a small bowl. In a separate small bowl, whisk egg whites until frothy. In another bowl, place coconut. Heat oil in a skillet on medium-high heat.
Dredge shrimp in cornstarch then in egg whites and then in coconut. Place in heated oil and fry until golden brown, about 2 minutes on each side.

For dipping sauce you can use one of the following recipes:

Orange Dipping Sauce:
· 1 jar sugar-free Orange Marmalade
· 3 tbsp. horseradish sauce

Apricot Mustard Sauce:
· 1 jar sugar-free Apricot Preserves
· ¼ cup Dijon mustard

Makes 16-20

Mini-Caesar Cups

This is an elegant, quick, refreshing, and healthy appetizer to serve to guests. The bread cups serve as their own crouton.

Ingredients:

· 12 slices white bread
· 1 head romaine lettuce or bag of Caesar salad mix
· ¼ cup of Caesar salad dressing
· ¼ cup parmesan cheese, freshly grated


Directions:

Remove crust from bread and slice in half. Roll out with rolling pin to flatten bread and press into mini-muffin cups. Spray with non-stick spray and sprinkle with your choice of salt or garlic salt. Bake in 375° oven for 10-12 minutes or until golden brown. Remove from oven and allow to cool completely before removing from cups.

In a large mixing bowl, mix together chopped romaine lettuce, dressing, and half of the parmesan cheese. Using salad tongs, place salad mixture into crouton cups and sprinkle with remaining cheese. Serve immediately or can be chilled for up to one hour before serving.


Makes 24 mini-Caesar salad cups