Healthy Recipes: Appetizers

In this section of the site, you can find all of the Skinny Chef appetizer recipes. Typically, there are several pages with recipes - so scroll down and use the paged navigation.... or search for the recipe by title:

 

Salmon Ceviche

Allow the mixture to marinate 30 minutes before serving, but not longer as the grapefruit will ‘overcook’ the fish. You will notice that the salmon will become more opaque as it marinates. I like to serve it in individual parfait glasses for an elegant presentation and garnish with the remaining tablespoon of cilantro and bits of zest. This dish pairs well with a chilled glass of Sauvignon Blanc from New Zealand.

Yucca Home Fries

Yucca Root or Cassava is a waxy root that grows in Southern America, Mexico, and the Caribbean. Some studies say that yucca is a powerful anti-inflammatory, and helps to ease arthritis pain, but I love it since it’s high in fiber, crucial for intestinal health.

Shallot Dressing with Greens

Shallots are a sweet and mild, the perfect substitution for garlic or onions. This dressing keeps well over night in an air-tight container

Spicy Tuna Cups

Spicy tuna is my favorite thing to order from sushi house menus. I love cooking Japanese favorites and sometimes I even make sushi at home. If you don’t know how to roll your own sushi, this version is a simple way to enjoy tuna and impress your guests with a light, spicy appetizer.

Artichoke Dip

This is my favorite college party dip gone skinny! I bring it to the neighbors for movie night with toasted pita chips.

Salmon with Orange and Balsamic Glaze

Orange and balsamic make a sweet and sour combo that is perfect with salmon. If you have a sensitive nose but still want to enjoy the health benefits of eating fish, citrus is always a good way to cut the strong sent of salmon.

Buttermilk Biscuits

Whole wheat brings added nutrition to this southern delight! Serve these with soup for a complete meal or add them to your next brunch buffet.

Green Bean Soup with Fresh Dill

My Granny always cooked this wonderful, light soup in early fall after she harvested the last of the green beans from her garden. Garnish it with a dollop of sour cream and another tablespoon of fresh dill for an elegant first course or simple summer dinner. This soup is always more flavorful after it rests a day or two in the fridge.