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Whet your appetite with these nutritious and delicious appetizer recipes.

Asian Turkey Meatballs

Asian Turkey Meatballs
with Sweet Soy Dipping Sauce
Prep Time
3 hrs prep time
Number of Servings
4
Ingredients
  • Meatballs

    • 1 to [q:1 1/4] lb lean ground turkey
    • [q:1/4] cup finely chopped green onions (about 3)
    • [q:1/4] cup finely chopped fresh cilantro or fresh parsley (about [q:1/2] bunch)
    • 2 garlic cloves, minced
    • 1 Tbsp sesame oil
    • 2 Tbsp low-sodium soy sauce
    • [q:3/4] cup whole-wheat panko bread crumbs
  • Dipping Sauce

    • [q:1/2] cup low-sodium soy sauce
    • [q:1/2] cup honey
    • 3 Tbsp unseasoned rice vinegar
    • 1 Tbsp sesame oil
    • 2 green onions, sliced
    • [q:1 1/2] Tbsp grated fresh ginger
    • Pinch of red pepper flakes
    • Cooked brown rice, for serving (optional)
Directions

Make It Now:

Meatballs

  1. Line a rimmed baking sheet with foil. In a large bowl, combine turkey, green onions, cilantro, garlic, sesame oil, soy sauce, bread crumbs, and egg. Mix well using your hands. Shape turkey mixture into roughly [q:1 1/2]-inch-diameter (tablespoon-size) meatballs and place them on prepared baking sheet.
  2. Position top oven rack about 6 inches below broiler. Preheat broiler. Broil meatballs for 4 to 5 minutes, until they are browned on outside and some fat is rendered. (They will not be cooked through yet.)

For the Dipping Sauce:

  1. In a 6-quart slow cooker, stir together soy sauce, honey, vinegar, oil, onions, ginger, and pepper flakes.
  2. Transfer meatballs to slow cooker. Cover and cook on Low for 2 to 3 hours. (The meatballs are done when they register at least 165° internally.)
  3. Serve with dipping sauce from slow cooker on side, or over brown rice, with dipping sauce drizzled over top.

Freeze For Later:

  1. Follow Step 1.
  2. Place the raw meatballs (do not broil the meatballs before freezing them, as it is not safe to freeze partially cooked meat) in even layers in a gallon-size freezer bag or container, being careful not to smash them; use parchment paper to separate the layers, if needed.
  3. Seal and freeze flat. Add all the dipping sauce ingredients into a quart-size freezer bag or container. Seal, shake to combine, and freeze alongside the meatballs.

Prepare From Frozen:

  1. Thaw.
  2. Follow Step 2.
  3. Transfer the dipping sauce to the slow cooker, and then follow steps 4 and 5.
Nutrition Info
Without brown rice: 447 Calories, 29 g Protein, 47 g Carbohydrates, 1 g Fiber, 17 g Total fat (4 g sat), 1,507 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, [nutrition:4] ​Phosphorus, [nutrition:3] ​Zinc, [nutrition:2] Vitamin B2 (riboflavin), Vitamin K, [nutrition:1] Folate, Iron, Magnesium, Potassium

Steamed Broccoli with Lime-Cumin Dressing

Steamed Broccoli with Lime-Cumin Dressing
Prep Time
25 min prep time
Number of Servings
4
Ingredients

Dressing

  • [q:1/4] cup finely chopped red onion
  • 3 Tbsp extra-virgin olive oil
  • 1 tsp grated lime zest plus 1 Tbsp juice
  • [q:1/2] tsp ground cumin
  • [q:1/8] tsp hot sauce, plus extra for serving

Broccoli

  • [q:1 1/2] lb broccoli, florets cut into 1-inch pieces, stalks peeled and sliced [q:1/4]-inch thick
Directions
  1. For the Dressing: Whisk all dressing ingredients together in a large bowl. Set aside for serving.
  2. For the Broccoli: Bring 1 inch water to boil in a large pot. Place broccoli in a collapsible steamer basket, and then transfer basket to pot. Cover and cook until broccoli is tender and bright green, about 5 minutes.
  3. Transfer broccoli to bowl with dressing and gently toss to combine. Season with salt and extra hot sauce to taste. Serve warm or at room temperature.
Nutrition Info
154 Calories, 5 g Protein, 13 g Carbohydrates, 5 g Fiber, 11 g Total fat (1 g sat), 61 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:2] Vitamin B6, Folate, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), E, Phosphorus, Potassium

Magic Green Sauce

Magic Green Sauce
Prep Time
10 min prep time
Number of Servings
Makes 1 cup
Ingredients
  • 1 handful of mixed herbs, preferably flat-leaf parsley, cilantro, and mint (thick stems removed)
  • [q:1/2] avocado, pit removed and flesh scooped out
  • 8–12 pickled jalapeño slices, drained
  • 1 Tbsp capers, rinsed and drained
  • 1 garlic clove, peeled (optional)
  • [q:1/2] cup extra-virgin olive oil
  • 2 Tbsp lime juice
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • [q:1/2] tsp sea salt
Directions
  1. Roughly chop herbs, transfer them to a food processor along with the rest of ingredients, and blend until your desired consistency is achieved. Taste and adjust flavors to your liking.
  2. Store in an airtight jar or container in the refrigerator for up to 5 days.
Nutrition Info
Per serving (serves 8): 148 Calories, 3 g Carbohydrates, 1 g Fiber, 15 g Total fat (2 g sat), 114 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin E, K

Wild Rice and Mushroom Stuffing

Wild Rice and Mushroom Stuffing
Prep Time
90 min prep time
Number of Servings
serves 16 as a side dish
Ingredients
  • 1 cup wild rice (6 oz), rinsed
  • [q:3 3/4] cups water, divided
  • 1 cup dried cranberries or raisins
  • 4 Tbsp unsalted butter, divided
  • 3 carrots, peeled and cut into [q:1/4]-inch dice
  • 2 stalks celery, cut into [q:1/4]-inch dice
  • 1 onion, cut into [q:1/4]-inch dice
  • 1 tsp salt
  • [q:1/2] tsp dried thyme
  • [q:1/4] tsp coarsely ground black pepper
  • 8 oz shiitake mushrooms, stems discarded, caps sliced
  • 10 oz white mushrooms, trimmed and sliced
  • 2 cups long-grain brown rice
  • 1 (14.5) oz can low-sodium chicken broth (1O cups)
Directions
  1. In a 2-quart saucepan, heat wild rice and 2 cups of the water to boiling on high heat. Reduce heat to low. Cover and simmer until wild rice is tender, 35 to 40 minutes. Stir in cranberries. Heat for 1 minute. Drain mixture if necessary.
  2. Meanwhile, in a nonstick 5- to 6-quart Dutch oven, melt 2 tablespoons of the butter on medium heat. Add carrots, celery, and onion. Cook until tender and golden, 12 to 15 minutes. Stir in salt, thyme, and pepper. Cook 1 minute. Transfer to medium bowl.
  3. In same Dutch oven, melt remaining 2 tablespoons of butter over medium heat. Add shiitake and white mushrooms, and cook until mushrooms are tender and golden, and liquid evaporates, about 12 minutes. Transfer mushrooms to bowl with vegetables.
  4. Preheat oven to 325°.
  5. In same Dutch oven, heat brown rice, broth, and remaining 1O cups water to boiling on high heat. Reduce heat to low. Cover and simmer until tender, 35 to 40 minutes. Stir wild rice and vegetable mixtures into rice.
  6. Spoon stuffing into a 13x9-inch glass baking dish or shallow [q:3 1/2]-quart casserole. Cover with foil and bake until heated through, about 20 minutes.
Nutrition Info
Per serving: 188 Calories, 4 g Protein, 35 g Carbohydrates, 3 g Fiber, 4 g Total fat (2 g sat), 169 mg Sodium, [nutrition:3] Vitamin D, [nutrition:2] Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), B3 (niacin), B6, Magnesium, Zinc

Maple-Glazed Parsnips

Maple-Glazed Parsnips
Prep Time
45 min prep time
Number of Servings
10
Ingredients
  • 12 to 15 medium parsnips, peeled and cut into 2 inch chunks
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • [q:1/2] tsp freshly ground black pepper
  • [q:1/8] tsp freshly grated nutmeg
  • 2 Tbsp unsalted butter
  • 3 Tbsp pure maple syrup
Directions
  1. Preheat oven to 375°. Line a baking sheet with aluminum foil.
  2. Place parsnips on baking sheet, drizzle with oil, and season with salt, pepper, and nutmeg. Dot butter over parsnips and roast for 20 minutes. 
  3. Drizzle maple syrup over top, roll parsnips around a bit, and roast for another 15 to 20 minutes, or until golden brown and tender.
Nutrition Info
200 Calories, 2 g Protein, 38 g Carbohydrates, 9 g Fiber, 6 g Total fat (2 g sat), 252 mg Sodium, [nutrition:3] Vitamin C, K, Folate, [nutrition:2] Vitamin E, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, D, Magnesium, Phosphorus, Potassium, Zinc

Oregano & Garlic Butter Beans

Oregano & Garlic Butter Beans
Ingredients
  • 1 lb fresh or frozen butter beans (lima beans)
  • [q:1/2] head garlic, cloves separated and peeled
  • 2 Tbsp olive oil
  • Generous pinch of red pepper flakes
  • Leaves from 1 sprig oregano (or [q:1/2] tsp dried oregano)
  • Red wine vinegar
  • Salt and freshly ground black pepper
Directions
  1. In a medium saucepan, combine butter beans, garlic cloves, oil, red pepper flakes, and 2 cups cold water. 
  2. Bring to a boil over medium heat, reduce heat to a simmer, partially cover, and cook over low heat until beans are tender, about 15 minutes. Once beans are tender, take pot off heat. Cover and allow beans to sit in poaching liquid for 10 minutes.
  3. Squish garlic along with a few beans against side of pot. (The squished beans will make the dish creamy without the addition of cream or butter.) 
  4. Add oregano and season to taste with vinegar, salt, and black pepper. Keep beans covered in warm cooking liquid until ready to serve. 
Nutrition Info
201 Calories, 8 g Protein, 26 g Carbohydrates, 6 g Fiber, 8 g Total fat (1 g sat), 302 mg Sodium, [nutrition:3] Vitamin C, [nutrition:2] Vitamin B1 (thiamine), B6, Iron, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), E, K, Folate, Magnesium, Potassium

Roasted Brussels Sprouts

Roasted Brussels Sprouts
Prep Time
55 min prep
Number of Servings
12
Ingredients
  • 3 lb Brussels sprouts, scored with a cross at the stem, brown leaves removed
  • [q:3/4] tsp salt
  • [q:1/4] tsp plus [q:1/8] tsp ground black pepper
  • [q:3/4] cup olive oil
Directions
  1. Preheat oven to 375°. Line a large baking sheet with parchment paper. 
  2. Toss Brussels sprouts in a large bowl with salt, pepper, and oil. Use a rubber spatula to scrape seasoned Brussels sprouts onto the prepared baking sheet, being sure to capture all seasonings and oil. 
  3. Bake for 30 to 45 minutes, until Brussels sprouts are ever-so slightly browned and tender all the way through when pierced with a knife. Serve immediately.
Nutrition Info
Per serving: 168 Calories, 4 g Protein, 10 g Carbohydrates, 4 g Fiber, 14 g Total fat (2 g sat), 174 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:2]  Vitamin E, [nutrition:1]  Vitamin B1 (thiamine), B6, Folate, Phosphorus 

Gluten-Free Pear and Pecan Stuffing

Gluten-Free Pear and Pecan Stuffing
Prep Time
1 hour 45 minutes
Number of Servings
8
Ingredients
  • 8 cups ([q:1/2]-inch pieces) gluten-free sliced bread
  • 2 Tbsp olive oil, divided, plus additional for oiling
  • 2 large Anjou pears, peeled, cored, and cut into [q:1/2]-inch pieces
  • [q:1/4] tsp cinnamon
  • 2 ribs celery, diced
  • 1 small yellow onion, diced
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • [q:1/4] cup chopped fresh flat-leaf parsley
  • [q:3/4] cup chopped toasted pecans
  • Salt and freshly ground black pepper
  • [q:1 1/4] cup low-sodium chicken stock
Directions
  1. Preheat oven to 275°. Oil a 9 by 13-inch baking dish and set aside. 
  2. Spread bread pieces on a rimmed baking sheet and toast in oven for 30 minutes. Remove from oven and let cool.
  3. Preheat oven to 375°. In a large pan set over medium heat, heat 1 tablespoon of the oil. Add pears and cook, stirring often, for 5 minutes. Stir in cinnamon. Transfer pears to a plate and set aside.
  4. Heat remaining tablespoon of oil in a clean pan. Add celery, onion, sage, and rosemary. Cook for 5 minutes over medium heat. Stir in parsley and pecans.
  5. Transfer toasted bread pieces to a large bowl. Add pears and celery-pecan mixture. Add salt and pepper to taste. Slowly stir in stock, making sure it completely absorbs into bread cubes.
  6. Transfer mixture to prepared baking dish. Cover dish and bake for 20 minutes. Remove cover and bake until top is golden brown and crisp, about 25 minutes more. Let stuffing rest for 10 minutes before serving.
Nutrition Info
287 Calories, 7 g Protein, 37 g Carbohydrates, 5 g Fiber, 15 g Total fat (1 g sat), 425 mg Sodium, [nutrition:3] Vitamin K, [nutrition:1] Vitamin B1 (thiamine), C, Phosphorus

Thanksgiving Rice

Thanksgiving Rice
Prep Time
55 min prep time
Number of Servings
5
Ingredients
  • 1 cup medium-grain brown rice, rinsed well
  • [q:1/2] cup brown basmati rice, rinsed well
  • [q:1/2] cup unsweetened dried cranberries, soaked in warm water for 15 minutes and drained
  • [q:1/2] cup organic corn kernels (fresh or frozen)
  • Grated zest and juice of 1 lime
  • Grated zest and juice of 1 orange
  • 3 cups spring or filtered water
  • Generous pinch sea salt
  • 1 cup coarsely minced pecans
Directions
  1. Combine rices, cranberries, corn, lime zest, orange zest, and water in a heavy pot. Cover loosely and bring to a boil. Add salt and cover. Reduce heat to low and cook for 40 to 45 minutes,until all liquid has been absorbed and rice is fluffy.
  2. While rice cooks, place a dry skillet over medium heat. Pan-toast pecan pieces by stirring them in hot skillet until lightly browned and fragrant, taking care not to burn them. Transfer to a small bowl to cool.
  3. When rice is cooked, gently fold in toasted nuts, lime juice, and orange juice. Transfer to a serving bowl and serve immediately.
Nutrition Info
409 Calories, 7 g Protein, 63 g Carbohydrates, 6 g Fiber, 16 g Total fat (2 g sat), 238 mg Sodium, [nutrition:3] Vitamin B1 (thiamine), Phosphorus,  [nutrition:2] Vitamin B3 (niacin), B6, C, Magnesium, Zinc 

Cranberry Chutney

Cranberry Chutney
Prep Time
45 min prep time + 45 min cool time
Number of Servings
8
Ingredients
  • 12 oz fresh cranberries
  • 1 cup peeled, finely diced apple or 1 cup finely diced fresh or canned pineapple
  • 1 cup apple, orange, or pineapple juice
  • [q:1/2] cup chopped dried apricots
  • 2 tsp grated fresh or jarred ginger, or more, to taste
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground cloves
  • Dried hot red pepper flakes to taste
  • 3–4 Tbsp agave nectar or maple syrup, to taste
Directions
  1. Place all ingredients except agave nectar in a saucepan and bring to a simmer. Cover and simmer gently for 20 to 25 minutes, or until most of liquid is absorbed.
  2. Add agave nectar to taste and simmer uncovered for 5 to 10 minutes longer, until thickened. Let chutney cool to room temperature. Transfer to a serving bowl. If making ahead, transfer to a tightly sealed jar or container. Refrigerate until needed. Before serving, bring to room temperature.
Nutrition Info
Per serving: 82 Calories, 1 g Protein, 21 g Carbohydrates, 3 g Fiber, 0 g Total fat (0 g sat), 3 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B2 (riboflavin)