Cranberry-Ginger Meatballs
Serve this easy appetizer at your next holiday party straight from the slow cooker.
Serves 12
Ingredients
28 ounces frozen, precooked turkey meatballs (about 24 meatballs)
1 â 4 cup chili sauce
3 cups whole-berry cranberry sauce
1 1 â 2 tablespoons dark brown sugar
1 tablespoon ginger preserves
Defrost the meatballs according to package instructions. Mix together the chili sauce, cranberry sauce, sugar, and preserves in a large bowl.
Pour half of the sauce into the bottom of a 4-quart oval slow cooker. Place the meatballs on top. Pour the remaining sauce over the meatballs. Cook on low for 4 hours or on high for 2.
Per Serving
Calories: 120
Fat: 4 g
Protein: 14 g
Sodium: 250 mg
Fiber: 0 g
Carbohydrates: 8 g
Simple Homemade Turkey Meatballs
In a small bowl, combine 1 pound ground turkey, 1 â 2 cup breadcrumbs, 1 â 2 teaspoon salt and pepper, 1 â 8 teaspoon nutmeg, and 1 minced shallot. Form into 1 1 â 2 " balls. Broil for 10 minutes or until cooked through.
Easy Party Snack Mix
Making a snack mix with whole-grain cereal is a breeze in the slow cooker. Unlike the oven method, there is virtually no risk of burning and little attention or hands-on time is needed.
Serves 20
Ingredients
2 tablespoons melted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dill weed
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 1 â 2 cups crispy corn cereal squares
1 1 â 2 cups crispy wheat cereal squares
1 1 â 2 cups crispy rice cereal squares
1 cup pretzel wheels
1 cup roasted peanuts or almonds
Pour the butter, spices, and Worcestershire sauce into the bottom of a 6-quart slow cooker. Stir. Add the cereal, pretzels, and nuts. Cook uncovered on low for 2â3 hours, stirring every 30 minutes.
Pour onto a baking sheet and allow to cool. Store in an airtight container.
Per Serving
Calories: 100
Fat: 5 g
Protein: 3 g
Sodium: 150 mg
Fiber: 5 g
Carbohydrates: 11 g
Snack Mix Variations
Mexican: Substitute 1 teaspoon each cayenne pepper, ground chipotle, hot New Mexico chili powder, and oregano for the thyme, dill weed, and Worcestershire sauce. Japanese: substitute wasabi peas for the peanuts, and 1 teaspoon each sesame seeds, soy sauce, ground ginger, and white pepper for the paprika, thyme, dill weed, and Worcestershire sauce.
Baba Ganoush
Serve this with pita and fresh vegetables.
Serves 12
Ingredients
1 1-pound eggplant
2 tablespoons tahini
2 tablespoons lemon juice
2 cloves garlic
Pierce the eggplant with a fork. Cook on high in a 4-quart slow cooker for 2 hours.
Allow to cool. Peel off the skin. Slice it in half and remove the seeds. Discard the skin and seeds.
Place the pulp in a food processor and add the remaining ingredients. Pulse until smooth.
Per Serving
Calories: 25
Fat: 1.5 g
Protein: 1 g
Sodium: 0 mg
Fiber: 2 g
Carbohydrates: 3 g
Tahini Tips
Tahini is a paste made from ground sesame seeds. The most common tahini uses seeds that have been toasted before they are ground, but ârawâ tahini is also available. The two can be used interchangeably in most recipes, but occasionally a recipe will specify one or the other. Look for tahini near the peanut butter, in the health food section, or with the specialty foods in most grocery stores.
Shrimp and Artichoke Dip
This unusual dip is delicious with sesame pretzels or pita chips.
Serves 20
Ingredients
8 ounces reduced-fat cream cheese
1 â 2 cup reduced-fat sour cream
1 â 2 cup green onion, diced
1 tablespoon Worcestershire sauce
1 1 â 2 teaspoons Chesapeake Bay seasoning
12 ounces frozen artichoke hearts, defrosted
8 ounces peeled salad shrimp
Place the cream cheese, sour cream, green onion, Worcestershire sauce, and Chesapeake Bay seasoning in a food processor. Pulse until smooth and well blended. Add the artichoke hearts and pulse twice.
Scrape into a medium bowl. Add the
Serve this easy appetizer at your next holiday party straight from the slow cooker.
Serves 12
Ingredients
28 ounces frozen, precooked turkey meatballs (about 24 meatballs)
1 â 4 cup chili sauce
3 cups whole-berry cranberry sauce
1 1 â 2 tablespoons dark brown sugar
1 tablespoon ginger preserves
Defrost the meatballs according to package instructions. Mix together the chili sauce, cranberry sauce, sugar, and preserves in a large bowl.
Pour half of the sauce into the bottom of a 4-quart oval slow cooker. Place the meatballs on top. Pour the remaining sauce over the meatballs. Cook on low for 4 hours or on high for 2.
Per Serving
Calories: 120
Fat: 4 g
Protein: 14 g
Sodium: 250 mg
Fiber: 0 g
Carbohydrates: 8 g
Simple Homemade Turkey Meatballs
In a small bowl, combine 1 pound ground turkey, 1 â 2 cup breadcrumbs, 1 â 2 teaspoon salt and pepper, 1 â 8 teaspoon nutmeg, and 1 minced shallot. Form into 1 1 â 2 " balls. Broil for 10 minutes or until cooked through.
Easy Party Snack Mix
Making a snack mix with whole-grain cereal is a breeze in the slow cooker. Unlike the oven method, there is virtually no risk of burning and little attention or hands-on time is needed.
Serves 20
Ingredients
2 tablespoons melted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dill weed
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 1 â 2 cups crispy corn cereal squares
1 1 â 2 cups crispy wheat cereal squares
1 1 â 2 cups crispy rice cereal squares
1 cup pretzel wheels
1 cup roasted peanuts or almonds
Pour the butter, spices, and Worcestershire sauce into the bottom of a 6-quart slow cooker. Stir. Add the cereal, pretzels, and nuts. Cook uncovered on low for 2â3 hours, stirring every 30 minutes.
Pour onto a baking sheet and allow to cool. Store in an airtight container.
Per Serving
Calories: 100
Fat: 5 g
Protein: 3 g
Sodium: 150 mg
Fiber: 5 g
Carbohydrates: 11 g
Snack Mix Variations
Mexican: Substitute 1 teaspoon each cayenne pepper, ground chipotle, hot New Mexico chili powder, and oregano for the thyme, dill weed, and Worcestershire sauce. Japanese: substitute wasabi peas for the peanuts, and 1 teaspoon each sesame seeds, soy sauce, ground ginger, and white pepper for the paprika, thyme, dill weed, and Worcestershire sauce.
Baba Ganoush
Serve this with pita and fresh vegetables.
Serves 12
Ingredients
1 1-pound eggplant
2 tablespoons tahini
2 tablespoons lemon juice
2 cloves garlic
Pierce the eggplant with a fork. Cook on high in a 4-quart slow cooker for 2 hours.
Allow to cool. Peel off the skin. Slice it in half and remove the seeds. Discard the skin and seeds.
Place the pulp in a food processor and add the remaining ingredients. Pulse until smooth.
Per Serving
Calories: 25
Fat: 1.5 g
Protein: 1 g
Sodium: 0 mg
Fiber: 2 g
Carbohydrates: 3 g
Tahini Tips
Tahini is a paste made from ground sesame seeds. The most common tahini uses seeds that have been toasted before they are ground, but ârawâ tahini is also available. The two can be used interchangeably in most recipes, but occasionally a recipe will specify one or the other. Look for tahini near the peanut butter, in the health food section, or with the specialty foods in most grocery stores.
Shrimp and Artichoke Dip
This unusual dip is delicious with sesame pretzels or pita chips.
Serves 20
Ingredients
8 ounces reduced-fat cream cheese
1 â 2 cup reduced-fat sour cream
1 â 2 cup green onion, diced
1 tablespoon Worcestershire sauce
1 1 â 2 teaspoons Chesapeake Bay seasoning
12 ounces frozen artichoke hearts, defrosted
8 ounces peeled salad shrimp
Place the cream cheese, sour cream, green onion, Worcestershire sauce, and Chesapeake Bay seasoning in a food processor. Pulse until smooth and well blended. Add the artichoke hearts and pulse twice.
Scrape into a medium bowl. Add the
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