IT training hasty tasty low carb snacks appetizers low carb recipes the whole family will love (hasty tasty low carb recipes)

Hasty Tasty Low Carb Snacks & Appetizers
Low Carb Recipes The Whole Family Will Love
By Claudia Jayson


Hasty Tasty Low Carb Snacks & Appetizers
Low Carb Recipes The Whole Family Will Love

All rights reserved. No duplication without the express
written permission of the author.

Other Books by Claudia Jayson
Hasty Tasty Low Carb Recipes Series
"Hasty Tasty Low Carb Dinners - Low Carb Recipes for People
On-The-Go"


Through the many ups and downs of dieting in my adult years, I
learned the health benefit as well as the weight benefit of a low
carb diet. Since much has been written about the value of
reducing carbohydrates in ones diet, I will simply say that this
collection of low carb recipes is presented to the people who have
already discovered this life-changing reality.
My challenge has always been one of time. My busy schedule
prevented me from preparing low carb meals on a regular basis so
it became imperative that I find a collection of recipes that could
be made ahead or in a very short time. When I made healthy
snacks and meals that could be kept on hand, I was less likely to
grab the unhealthy and fat producing snacks so easily obtained. It
was also necessary for me to provide snacks and meals that would

be accepted and enjoyed by my family. Since they turn away
from the natural "health food" type foods I enjoy, my search
results demanded low carb recipes for low carb snacks and
healthy snacks that were tasty as well as easy to prepare.
Searching the internet and cookbooks for recipes that met this
requirement robbed me of the time that was in such short supply.
It occurred to me that many of you had this same challenge. This
book is meant to assist you in your continued commitment to
living a low carb diet, eating healthy snacks, preparing very
delicious and tasty low carb recipes that could be made easily and
quickly yet result in dishes that the whole family would love.
Some of my favorites are the Sausage Jalapenos, South Sea Island
Chicken Bites, Kabobs Antipasto, and the Crustless Cheese
Quiches.
With all this in mind, please enjoy these recipes as well as the
other cookbooks I have published for you.
Get skinny. Stay skinny.
Claudia Jayson



Shish-Ka-Bob Antipasto Style

These are very easy to prepare and I love the vegetables and
cheese. I choose vegetables my family favors.

PREP TIME: 15 MIN
YIELD: 8 SERVINGS
INGREDIENTS:
1 cup fresh baby spinach

% cup fresh cherry tomatoes (8 tomatoes)
8 pitted kalamata olives
2 oz. fat free mozzarella cheese, cut into Vz inch cubes
1 cup canned artichoke hearts, drained, rinsed and quartered
4 oz. canned palm hearts, cut into 4 pieces, crosswise, rinsed and
drained
1 oz. turkey pepperoni, 8 slices
2 tablespoons balsamic vinegar
2 teaspoons extra virgin olive oil
1 teaspoon dried basil, crushed
Vz teaspoon ground oregano
DIRECTIONS:


Onto each skewer, thread 1 each of spinach leaf, grape tomato,
olive, cheese cube, artichoke quarter, heart of palm piece, and
pepperoni slice.
Arrange on a platter and set aside.
In a small bowl, whisk together the vinegar, oil, basil and
oregano.
Spoon over the skewers evenly and serve.
NUTRITION FACTS PER SERVING:
54 calories
5 g carbohydrates
2.6 g total fat
.03 g saturated fat
2.2 g unsaturated fat
3.6 g protein
191 mg sodium

Speedy Beef & Asparagus Roll-Ups

These are delicious and bite size. Easy to grab in a hurry or take
with me while on the go. A serving size actuaJJy satisfies me for
a Junch.

PREP TIME: 2 HRS TO CHILL
YIELD: 48 SERVINGS
INGREDIENTS:
2 tablespoons sour cream
3 teaspoon horseradish
2 tablespoons heavy whipping cream
I,4 teaspoon lemon peel
I,4 teaspoon salt
Pinch black pepper
4 flour tortillas, 6 1/2", warmed
4 asparagus spears, cooked, drained
I,4 pound sliced roast beef, or other deli meat


DIRECTIONS:
Whip cream until soft peaks are formed.
Fold in sour cream, gently.
Fold in horseradish, lemon peel, salt and pepper.
Place 2 teaspoons of cream mixture onto each tortilla.
Top each with 1 slice roast beef.
Spread remaining cream mixture evenly over each.
Place 1 asparagus spear on each tortilla and roll up.
Cover with plastic wrap.

Chill for at least 2 hours.
Cut into Vz inch pieces.
NUTRITION FACTS PER SERVING:
34 calories
4.2 g carbohydrates
1.4 g total fat
.5 g saturated fat
.9 g unsaturated fat
1.3 g protein
81 mg sodium


Delicious Mushroom & Bacon Mini Tarts

Bite sized. These are a perfect treat for a cocktail party. My
guests love them and I always get many compliments

PREP TIME: 15 MIN
COOK TIME: 25 MIN
YIELD: 12 SERVINGS
INGREDIENTS:
2 tablespoon shallots, minced
2 teaspoons olive oil
1 garlic clove, minced
1 tablespoon red or white wine
1 Vz cup mushrooms, finely chopped
Vz teaspoon fresh thyme, minced
1 tablespoon parsley, chopped
I,4 teaspoon salt
I,4 teaspoon pepper

I,4 cup milk
1 egg
I,4 cup Swiss cheese, shredded
2 tablespoons cream cheese, softened


2 pieces reduced sodium bacon slices, cooked and crumbled
24 mini phyllo tart shells
DIRECTIONS:
Preheat oven to 325 degrees
In large skillet over medium heat, heat olive oil.
Saute shallots until they begin to brown.
Add mushrooms and garlic and cook until tender.
Deglaze pan with wine.
Add thyme, parsley, salt and pepper.
Remove from heat and allow to cool.
In large bowl, combine egg, milk, both cheeses and bacon.
Fold in mushroom mixture.
Spoon into phyllo cups and place them on baking sheet.
Bake 15-20 minutes, or until filling is set.
NUTRITION FACTS PER SERVING:
78 calories
6 g carbohydrates
4.8 g total fat
1.5 g saturated fat
3.3 g unsaturated fat
3 g protein
77.7 g sodium

Delectable Stuffed Shrimp & Bacon

A must try for shrimp lovers.

Very tasty.

PREP TIME: 45 MINUTES
COOK TIME: 20 MINUTES
YIELD: 6 SERVINGS
INGREDIENTS:
16 pieces low sodium bacon, cut in half
30 large raw shrimp, de-shelled
% cup barbecue sauce
BASIL STUFFING:
32 fresh basil leaves
2 cloves garlic, minced
2 teaspoons fresh Parmesan cheese, grated
DIRECTIONS:
Heat oven to 400 degrees.
If frozen, thaw shrimp and remove shells.


Butterfly each shrimp by cutting a slit along its back and remove
vein.
Rinse and pat dry with paper towels.
In small bowl, combine basil, Parmesan cheese, and garlic for
stuffing.
Place stuffing in slits.
Wrap each shrimp with half slice of bacon tucking in ends leaving
tail exposed.

Place shrimp on baking sheet with tails pointing up.
Bake until shrimp turn opaque, about 14 minutes.
Drain on paper towels.
Dip shrimp into barbecue sauce and return to baking sheet.
Bake until sauce is caramelized, about 3 minutes.
NUTRITION FACTS PER SERVING (5 PIECES)
149 calories
3.7 g carbohydrates
9 g total fat
3.6 g saturated fat
5.4 g unsaturated fat
13 g protein
628 mg sodium


No-Cook Easy Party Kabobs

These are simple to make ahead for a party or just to keep in the
fridge when I get the munchies. They also make a delicious side
dish. Choose and or all of the following ingredients or add more
of your own.

PREP TIME: 5 MIN
YIELD: 16 SERVINGS
INGREDIENTS:
3 cups cherry tomatoes
16 black or kalamata olives, pitted
8 oz. Monterey jack cheese or mozzarella balls
1 stalk fresh broccoli, cut into 16 pieces
Fresh basil

DIRECTIONS:
On each wooden skewer, thread one cheese cube, one broccoli
piece, one olive, another cheese cube and one tomato
Repeat with 15 more skewers.
Serve


NUTRITION FACTS PER SERVING:
67 calories
2 g carbohydrates
5.4 g total fat
2.6 g saturated fat
2.8 g unsaturated fat
3.6 g protein
147 mg sodium


Delightful Buttery Cheese Stix

Cayenne pepper gives these a kick and I feel like I am
cheating with the bread like consistency.

They satisfy any

carb craving that comes over me.

PREP TIME: 2 5 MIN
COOK TIME: 5 MIN
YIELD: 48 SERVINGS
INGREDIENTS:

2 cup sharp cheddar cheese, shredded
2 cups white flour
% cup butter
1 teaspoon low sodium baking powder
1,4 teaspoon cayenne pepper or more to taste.
Vz teaspoon salt
DIRECTIONS:
Preheat oven to 400 degrees.
Combine flour, baking powder, cayenne pepper, salt, cheese and
butter in a bowl.
Mix well until combined.
Add water a little at a time to make very stiff dough.
On lightly floured surface, roll the dough to about 3/8 inch thick.


Cut sticks about 4-5 inches in length.
You can twist them for interest.
Arrange pieces on a baking sheet.
Bake for 5 minutes or until brown.
NUTRITION FACTS PER SERVING (1 STIX)
62 calories
4.2 g carbohydrates
4.3 g total fat
1.3 g saturated fat
2.9 g unsaturated fat
1.7 g protein


Low Carb Nutty Delights

For nut lovers, of which I am one, these are a must. Cayenne
pepper and chili powder spice up an in between meal snack. I
keep in a container and available whenever.

PREP TIME: 5 MIN
COOK TIME: 20 MIN
YIELD: 20 SERVINGS
INGREDIENTS:
6 oz. pine nuts (3/4 cup)
12 oz. pecan halves (1 Vz cups)
% cup pumpkin seeds
113 cup pistachios. shelled
3 tablespoon vegetable oil
3 tablespoon sugar
112 teaspoon cayenne pepper (or to taste)
Salt (to taste)
Vz teaspoon chili powder
Cooking spray


DIRECTIONS:
Preheat oven to 400 degrees.
In large bowl, combine pine nuts, pecans, pumpkin seeds,
pistachios and oil.
Spray 10" X 15" baking sheet with cooking spray.
Spoon nuts evenly onto baking sheet.
Cook 15-20 minutes or until nuts are brown.
Shake pan frequently.
Remove from oven and cool to room temperature.
Serve

NUTRITION FACTS PER SERVING:
179 calories
4.7 total g carbohydrates
17.7 g total fat
1.7 g saturated fat
15 g unsaturated fat
3.5 g protein
1 mg sodium


SouthSea Island Chicken Bites

I practically feel the tropical breezes when I munch on these
scrumptious bites of chicken.

The taste reminds me of my

Caribbean vacations.

PREP TIME: 30 MIN
COOK TIME: 30 MIN
YIELD: 12 SERVINGS
INGREDIENTS:
1 Vz pounds boneless skinless chicken breast
14 oz low sodium chicken broth
7 oz. sweetened coconut, flaked
1 cup light mayonnaise
1 teaspoon lime peel zest
2 tablespoons lime juice
1,4 oz. chipotle peppers, diced (1/2-1 teaspoon)

1 teaspoon ground cumin
DIRECTIONS:


Preheat oven to 400 degrees.
Spray 13"X9" pan with cooking spray.
In a medium skillet, place chicken and broth and bring to a boil.
Cover, reduce heat and simmer about 10-15 minutes.
In large bowl, combine lime juice, lime zest, mayonnaise, chipotle
pepper and cumin.
Cut chicken into Vz inch cubes and add mayonnaise mixture.
Stir gently to coat.
Transfer the coated chicken to the coconut pan.
Toss gently.
Refrigerate or serve immediately.
NUTRITION FACTS PER SERVING:
150 calories (2 oz serving)
2.8 g carbohydrate
8 g total fat
1.7 g saturated fat
6.3 g unsaturated fat
15.8 g protein
222.6 mg sodium


Winning Stuffed Mushrooms

These mushrooms are great served as an appetizer or even a
main course or side dish.

PREP TIME: 15 MIN
COOK TIME: 20 MIN
YIELD 2 SERVINGS
INGREDIENTS:
2 fresh Portabella mushrooms, stems chopped
1 tablespoon parmesan & Romano cheese, shredded
Salt and pepper to taste
I,4 green bell pepper, chopped
I,4 cup fresh tomato, chopped
1 garlic clove, pressed
3 fresh basil leaves, finely chopped
1 teaspoon fresh parsley, chopped
1 tablespoon olive oil
% cup mozzarella cheese, shredded
DIRECTIONS:
Preheat oven to 375 degrees.


Remove mushroom stems and chop finely.
In medium bowl, mix mushroom stems, tomato, garlic, green
pepper, basil, parsley, salt, pepper and 2 teaspoons olive oil.
Set aside.
In small bowl, mix mozzarella and parmesan cheeses.
Set aside.
In small skillet, add 1 teaspoon olive oil and heat over medium.
Place mushrooms in skillet and saute for 3-5 minutes on each
side.
Remove skillet from heat.
Transfer mushrooms to oven proof baking dish.
Divide and spoon cheese mixture onto each mushroom.

Top each mushroom with vegetable mix.
Bake until cheese is melted, about 15-20 minutes.
NUTRITION FACTS PER SERVING (1 MUSHROOM)
236 calories
8 g total carbohydrates
17.3 g total fat
6.9 g saturated fat
10.4 g unsaturated fat
16 g protein
318 mg sodium


Quick and Easy Egg Foo Yung Pancakes

These quick appetizers arejust as tasty cold. Serve hot or simply
keep in the fridge ready to re-heat.

PREP TIME: 10 MIN
COOK TIME: 6 MIN
YIELD: 22 SERVINGS
INGREDIENTS:
1 pound cooked shrimp, small size
3 eggs
4 oz. canned water chestnuts, drained and chopped
4 oz. canned bean sprouts, drained and chopped
I,4 cup green onions, chopped
1 teaspoon fresh ginger root, peeled and minced
I,4 teaspoon salt
I,4 teaspoon hot pepper sauce
3 oz. hot Chinese mustard

Cooking spray
DIRECTIONS:


Spray nonstick griddle with cooking spray.
Preheat griddle.
In large bowl, beat eggs until foamy.
Add water chestnuts, shrimp, green onions, bean sprouts, ginger,
salt and hot pepper sauce to eggs.
Mix well.
Ladle 1 tablespoon of egg mixture onto hot griddle.
Cook 2-3 minutes on each side.
Spoon 1,4 teaspoon hot mustard over each pancake.
Serve.
NUTRITION FACTS PER SERVING:
38 calories
.7 g total carbohydrate
1.1 g total fat
.2 g saturated fat
.9 g unsaturated fat
6.2 g protein
81 mg sodium