Whet your appetite with these nutritious and delicious appetizer recipes.

Mackerel Jalapeño Poppers

Mackerel Jalapeño Poppers
Prep Time
10 minutes, plus 20 minutes cook time
Number of Servings
Serves 4
Ingredients
  • 8 to 12 Medium/Large-sized Jalapeño Peppers
  • 1 Can of Safe Catch Wild Mackerel
  • 8 oz Softened Cream Cheese
  • 1 tsp Onion Powder
  • [q:1/2] tsp Garlic Powder
  • [q:1/4] tsp Paprika
  • Salt and Pepper, to taste
  • 1 cup of Your Favorite Shredded or Grated Cheese
  • Freshly Chopped Parsley & Red Pepper Flakes for Garnish
Directions
  1. If you’re using your oven, prep your oven to 400 or your grill or smoker to 350 degrees.
  2. Next, prepare your Safe Catch Mackerel by opening the tin and flaking the fish with the oil until everything is combined. Add this mixture to your mixing dish.
  3. Add in your cream cheese and use a fork to mash the cream cheese into the mackerel until both are evenly combined together. Add in your seasonings and set aside.
  4. Before slicing each jalapeno in half, place your cooking gloves on. Then, slice each jalapeño in half and carefully remove the seeds/insides.
  5. Set each jalapeño on a parchment paper-lined baking tray if using an oven OR on a tray or plate to transfer to your grill.
  6. Use a spoon or your hands (I find this easier) to distribute your mackerel and cream cheese filling into each of the pepper halves.
  7. If grilling or smoking, you can gently lay them on your grill or smoker and cook on low, until cooked to desired tenderness.
  8. Generally, keep your grill or smoker at 250 – 300 degrees for 15 to 20 minutes.
  9. If using an oven, add the peppers without the shredded cheese to your oven and bake for 15 to 20 minutes or until desired tenderness.
  10. Remove poppers and top them each with your shredded cheese.
  11. Return to oven for another minute or two until cheese is nice and melty.
  12. Remove, let cool a bit, and top with your herbs + some red pepper flakes if you wish and enjoy them!
Nutrition Info
Made with 10 jalapenos and Monterey Jack cheese: 395 Calories, 17 g Protein, 107 mg Cholesterol, 7 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 1 g Fiber, 34 g Total fat (19 g sat), 406 mg Sodium, [nut:5] Vitamin B12, Vitamin C, Vitamin K, [nut:5\4] Phosphorus, [nut:3] Vitamin A, Vitamin D, Calcium, [nut:2] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, [nut:1] Vitamin E, Magnesium, Zinc

MACKamole

MACKamole
Mackerel Guacamole
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Large Avocadoes
  • Juice from a whole Lime
  • [q:1/3] cup finely Diced Tomatoes
  • [q:1/3] cup Minced fresh Red Onion
  • [q:1/4] cup Minced pickled or fresh Jalapeños
  • Large hanful of Cilantro, chopped
  • Salt + Pepper to taste
  • 1 can Safe Catch Wild Mackerel
Directions
  • Slice both Avocados in half, remove seeds + skins, and add Avocado into a mixing dish.
  • Add juice from a whole Lime and use a fork to mash up your avocados for guacamole base.
  • Add in Tomatoes, Onions, Jalapeños, and Cilantro and use a fork to mix everything together.
  • In a separate mixing dish, empty the whole can of Wild Mackerel and use a fork to flake up your fish into the oils.
  • Add your mackerel to your guacamole and combine evenly.
  • Serve it up however you prefer and enjoy!
Nutrition Info
234 Calories, 8 g Protein, 20 mg Cholesterol, 13 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 8 g Fiber, 19 g Total fat (3 g sat), 327 mg Sodium, [nut:5] Vitamin B12, [nut:3] Vitamin B6, Vitamin D, Vitamin K, [nut:2] Vitamin B3 (niacin), Vitamin C, Folate, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin E, Magnesium, Phosphorus, Potassium

Sweet Potato & Pear Latkes

Sweet Potato & Pear Latkes
Prep Time
20 minutes
Number of Servings
Serves 8 (3 latkes each)
Ingredients
  • 2 lbs sweet potatoes
  • 2 pears, peeled and cored
  • 1 medium onion
  • 4 egg whites
  • [q:1/3] cup matzo meal
  • [q:1/4] tsp ground cinnamon
  • Freshly ground black pepper, to taste
  • Cooking oil spray
  • To serve (optional):
    • Low-fat sour cream
    • Applesauce
Directions
  1. Place two nonstick baking sheets in oven and preheat to 450°.
  2. Peel potatoes. Peel and core pears. Grate potatoes and pears with a food processor. Strain any excess liquid. Grate onion. Set aside.
  3. In large bowl, beat egg whites, matzo meal, cinnamon, and pepper. Stir in potatoes, pears, and onion. Mix until coated.
  4. Remove hot baking sheets from oven with protective oven mitts. Spray sheets with cooking oil. Spoon latke mixture onto sheets, forming two dozen 2-inch patties.
  5. Bake until golden brown, about 12 to 15 minutes per side, turning once with a spatula. Serve with low-fat sour cream and warm applesauce, if desired.
Nutrition Info
With [q:1/4] cup applesauce: 184 Calories, 4 g Protein, 0 mg Cholesterol, 40 g Carbohydrates, 16 g Total sugars (0 g Added sugars), 6 g Fiber, 2 g Total fat (0 g sat), 87 mg Sodium, [nut:5] Vitamin A, [nut:2] Vitamin B6, Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Phosphorus, Potassium

Stuffed Acorn Squash

Stuffed Acorn Squash
with Ezekiel 4:9 Sprouted Whole Grain Bread Crumbs
Prep Time
75 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Slices of Ezekiel 4:9 Sprouted Whole Grain Bread
  • 2 large acorn squash
  • 2 tablespoons extra-virgin olive oil
  • [q:1/4] tsp pepper
  • [q:1/2] tsp salt
  • [q:1/2] cup onion, finely chopped
  • 1 garlic clove, minced
  • [q:1/2] cup apple, peeled and diced
  • [q:1/2] teaspoon ground cinnamon
  • [q:1/2] teaspoon dried sage
  • [q:1/4] teaspoon ground nutmeg
  • [q:1/2] cup cooked quinoa (or brown rice)
  • [q:1/2] cup dried cranberries
  • [q:1/4] cup chopped walnuts
  • [q:1/4] cup Parmesan cheese, grated
Directions
  1. Preheat oven to 375°F.
  2. Slice the acorn squash in half from stem to tip and scoop out the seeds.
  3. Brush the cut sides with 1 tablespoon of olive oil, season with salt and pepper, and place cut side down on a baking sheet.
  4. Roast for 30 to 40 minutes until tender.
  5. Make bread crumbs out of Ezekiel 4:9 Sprouted Whole Grain Bread.
  6. While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat.
  7. Add the onion and garlic, sautéing until softened, about 3 minutes.
  8. Stir in the diced apple, cinnamon, sage, and nutmeg. Cook for another 3 minutes until fragrant.
  9. Add cooked quinoa, dried cranberries, and chopped walnuts. Stir to combine, season with salt and pepper to taste.
  10. Turn the roasted squash halves cut side up and fill each with the quinoa mixture.
  11. Mix the crumbled breadcrumbs with Parmesan cheese, then sprinkle over the top of each squash half.
  12. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, until the topping is golden and crispy.
  13. Serve warm and enjoy!
Nutrition Info
Made with quinoa: 430 Calories, 12 g Protein, 6 mg Cholesterol, 65 g Carbohydrates, 18 g Total sugars (0 g Added sugars), 8 g Fiber, 17 g Total fat (3 g sat), 467 mg Sodium, [nut:4] Vitamin B6, Phosphorus, [nut:3] Vitamin B1 (thiamine), Magnesium, [nut:2] Vitamin C, Calcium, Folate, Potassium, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Vitamin K, Iron, Zinc

Roasted Pumpkin Wedges

Roasted Pumpkin Wedges
with Cinnamon and Dried Cranberries
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
  • 1 (2-3 lb) pumpkin, halved, seeded, cut into 1-inch-thick wedges
  • 1 Tbsp oil
  • 2 Tbsp orange juice
  • [q:1/2] tsp ground cinnamon
  • Salt
  • [q:1/2] cup dried cranberries
Directions
  1. Preheat oven to 400˚.
  2. Toss pumpkin wedges with oil, orange juice, cinnamon, and salt to taste.
  3. Roast for approximately 45 minutes, or until wedges are tender and starting to caramelize.
  4. Remove wedges from oven and toss with cranberries. Serve.
Nutrition Info
169 Calories, 3 g Protein, 0 mg Cholesterol, 36 g Carbohydrates, 23 g Total sugars (0 g Added sugars), 3 g Fiber, 4 g Total fat (1 g sat), 295 mg Sodium, [nut:5] Vitamin A, [nut:3] Vitamin C, [nut:2] Vitamin B2 (riboflavin), E, Potassium, [nut:1] Vitamin B1 (thiamine), B3 (niacin), B6, Folate, Iron, Phosphorus

Herbed Garlic Bread

Herbed Garlic Bread
Number of Servings
Serves 8
Ingredients
  • [q:1/2] cup (1 stick) butter, softened
  • 2 garlic cloves, minced
  • 1 tsp finely chopped fresh dill
  • [q:1/4] tsp freshly ground black pepper
  • 1 tsp finely chopped fresh parsley
  • 1 loaf French bread or baguette
  • 1 cup shredded mozzarella cheese (optional)
Directions
  1. Preheat the oven to 375°.
  2. Mix together the butter, garlic, dill, pepper, and half of the parsley in a small bowl.
  3. Cut the bread loaf in half lengthwise. Generously spread the butter mixture onto each half. Sprinkle the cheese, if using, over the butter. Top with the remaining parsley.
  4. Place the loaf on a baking sheet and bake, uncovered, for 12 to 15 minutes, until golden, or the cheese, if using, is bubbly.
Nutrition Info
309 Calories, 11 g Protein, 59 mg Cholesterol, 21 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 1 g Fiber, 20 g Total fat (12 g sat), 458 mg Sodium, [nut:2] Vitamin B1 (thiamine), B2 (riboflavin), Calcium, Phosphorus, [nut:1] Vitamin A, B3 (niacin), B12, Folate, Zinc

Vegetarian Nachos

Vegetarian Nachos
with Southwest Black Beans and Avocado
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] Tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • [q:1 1/2] tsp Simply Organic Southwest Taco Seasoning Mix, divided
  • 30 to 35 corn tortilla chips, divided
  • 4 ounces grated Mexican blend cheese, divided
  • 1 red bell pepper, diced, divided
  • 1 jalapeño, sliced
  • [q:1/2] avocado, cubed
  • Sour cream
  • Cilantro, chopped
Directions
  1. Preheat oven to 400 degrees.
  2. In a skillet over medium-high heat, heat olive oil. Add onion and cook for 3 to 4 minutes, stirring frequently, until translucent.
  3. Add black beans and 1 teaspoon southwest taco seasoning. Stir to combine and cook for 1 to 2 more minutes. Remove from heat and set aside.
  4. On a baking sheet, spread half the tortilla chips in an even layer.
  5. Spoon half the bean mixture on top of the chips, then half the cheese and peppers. Repeat with another layer of tortilla chips, bean mixture, cheese and peppers.
  6. Top with jalapeño slices and remaining [q:1/2] teaspoon southwest seasoning. Bake for 5 to 7 minutes, until cheese is melted.
  7. Top with avocado, sour cream and cilantro. Serve hot.
Nutrition Info
Made with [q:1/2] cup light sour cream and [q:1/4] cup cilantro: 588 Calories, 32 g Protein, 35 mg Cholesterol, 76 g Carbohydrates, 5 g Total sugars (5 g Added sugars), 20 g Fiber, 19 g Total fat (9 g sat), 281 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin C, Folate, Phosphorus, [nut:4] Vitamin B6, Calcium, Magnesium, Potassium, Zinc, [nut:3] Vitamin B2 (riboflavin), Iron, [nut:1] Vitamin A, Vitamin B3 (niacin), Vitamin B12, Vitamin E, Vitamin K

Cranberry-Almond Energy Bars

Cranberry-Almond Energy Bars
Prep Time
20 minutes, plus 1 hour chill time
Number of Servings
12 bars
Ingredients
  • 2 cups whole almonds
  • [q:1/4] tsp salt
  • [q:1 1/2] cups dried cranberries
  • [q:1 1/2] cups chopped pitted dates
  • 2 Tbsp water
  • [q:1/4] tsp vanilla extract
Directions
  1. Line an 8-inch square metal baking pan with plastic wrap, letting excess hang over sides of pan.
  2. Add almonds and salt to a food processor and lock the lid into place. Turn on processor and process until almonds are finely ground, 20 to 30 seconds. Stop processor and remove lid.
  3. Add cranberries, dates, water, and vanilla to processor and lock lid back into place. Hold down pulse button for 1 second and then release. Repeat until fruit is finely chopped and mixture starts to clump together, about fifteen 1-second pulses. Stop processor, remove lid, and carefully remove processor blade.
  4. Use a rubber spatula to transfer mixture to plastic-lined baking pan, and spread into an even layer. Fold excess plastic over top and use your hands to press mixture firmly to flatten.
  5. Place baking pan in the refrigerator and chill until firm, about 1 hour.
  6. Transfer chilled mixture to a cutting board and discard plastic. Slice mixture in half, and then cut each half crosswise into 6 pieces (you should have 12 bars). Serve. (Bars can be refrigerated in an airtight container for up to 1 week.)
Nutrition Info
1 bar: 278 Calories, 6 g Protein, 0 mg Cholesterol, 43 g Carbohydrates, 34 g Total sugars (0 g Added sugars), 6 g Fiber, 12 g Total fat (1 g sat), 50 mg Sodium, [nut:4] Vitamin E,

Mediterranean Tuna Salad Stuffed Tomatoes

Mediterranean Tuna Salad Stuffed Tomatoes
Experience the ideal summer snack.
Prep Time
15 mins
Number of Servings
Serves 2
Ingredients
  • 3 to 4 Roma Tomatoes
  • 1 Can Wild Ahi Safe Catch Tuna
  • 1 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Minced Fresh Red Onion
  • 2 Tbsp Minced Roasted Red Peppers
  • [q:1/4] cup Chopped Jarred Artichoke Hearts
  • 2 Tbsp Chopped Kalamata Olives
  • 2 Tbsp Chopped Green Olives
  • Chopped Fresh Parsley to taste
  • Salt to taste
Directions
  1. Cut your Roma tomatoes in half lengthwise and use a spoon to gently scoop out seeds and the innards to create a little “bowl”. Salt tomatoes and set them aside.
  2. Add your Safe Catch Elite tuna to a mixing dish and use a fork to flake it.
  3. Add in all remaining ingredients and mix until evenly combined.
  4. Use a spoon to scoop your tuna salad into each tomato half.
  5. Drizzle with a little more olive oil and garnish with extra herbs or salt if you prefer. Enjoy!
Nutrition Info
Made with 4 tomatoes: 197 Calories, 19 g Protein, 30 mg Cholesterol, 11 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 4 g Fiber, 10 g Total fat (2 g sat), 678 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B12, Vitamin C, Vitamin K, [nutrition:3] Vitamin B6, [nutrition:2] Phosphorus, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin E, Folate, Iron, Magnesium, Potassium, Zinc

Strawberry Bruschetta

Strawberry Bruschetta
with Honey Goat Cheese
Prep Time
20 minutes
Number of Servings
Makes 24
Ingredients
  • 1 baguette
  • [q:1/4] cup olive oil
  • 10.5 ounces goat cheese, softened to room temperature
  • 2 tablespoons honey
  • 1 teaspoon Simply Organic Pure Madagascar Vanilla Extract
  • 1 pound strawberries (cleaned and destemmed if using fresh), finely diced
  • [q:1/4] cup fresh mint, finely chopped
  • 2 tablespoons bottled balsamic glaze
  • Salt and pepper, to taste
Directions
  1. Preheat oven to 400 degrees.
  2. Slice baguette into 24 slices and brush both sides of each slice with olive oil. Place on a large baking sheet and bake for 10 to 12 minutes, until golden brown.
  3. In a small mixing bowl, using a stand or hand-held electric mixer, beat together goat cheese, honey and vanilla extract until smooth and creamy.
  4. In a separate bowl, stir together strawberries and mint.
  5. Spread 1 to 2 tablespoons goat cheese mixture onto each slice of bread, then top with strawberry mixture. Drizzle with balsamic glaze and season with salt and pepper to taste.
Nutrition Info
2 bruschetta: 200 Calories, 8 g Protein, 11 mg Cholesterol, 20 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 2 g Fiber, 11 g Total fat (4 g sat), 266 mg Sodium, [nut:2] Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Folate, Iron, Phosphorus
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