Italian Soft Tacos

Cook’s notes: An easy weeknight meal. I served these with leftover Zucchini Corn Mix. Corn tortillas are rather soft, and they will tear if you try to roll them into fat burritos. Just fold in half to make a soft taco instead.

Serves 6 (about enough filling for 13 tacos)

1 package (1.25 lbs) ground chicken or turkey
1 Tablespoon red bell pepper flakes, 3/8″ cut (Penzey’s brand)
1 teaspoon garlic powder
1 cup mushroom marinara sauce
Soft corn tortilla, 12 each
1/4 cup (0.5 oz) grated Parmesan cheese

Coat a large skillet lightly with cooking spray and heat over the skillet over medium heat. Add the ground chicken, red bell pepper flakes, and garlic powder to the hot pan. Saute the chicken, breaking the meat up with a spoon, until it is cooked through and no longer pink. Drain off fat; return seasoned chicken to pan.

Pour marinara sauce and Parmesan over the chicken and stir well until the mixture is heated through.

Warm the tortillas briefly in the microwave. Serve immediately: Place 1/4 cup mixture on each tortilla, and fold in half.

Menu suggestion:
2 Italian soft tacos, 1 cup Zucchini Corn Mix, and a side salad.

Estimated nutritional values per 2 tortillas and 1/2 cup chicken mixture:
3.1 g fiber; dietary exchanges of 0.9 carbs, 0.3 produce, 0.1 dairy, and 3.6 oz protein.

Party Menu Idea Roundup: Vegetarian Asian Flavors

Cook’s notes: A friend of mine who is vegetarian is getting married next year. This happy news inspired me to create several meatless menus based on fun themes. I love planning a good menu almost as much as actually having the party.

This party menu reflects some of the flavors of Asia. You may wish to choose the cuisine of just one country, such as China, Japan, or Thailand.

For a balanced menu, select the following:
•    3 to 4 cold hors d’oeuvres: dips, cheese, nuts, or veggies
•    4 hot dishes (small bites), including 1 to 2 main dishes
•    2 to 3 sides dishes, pasta salad, or tossed salad
•    1 or 2 sweet nibbles, served toward the end

The Livestrong site recommends a simple dinner party menu of mini-spring rolls appetizers with peanut sauce, cabbage and carrot salad tossed with chopped scallions, and a main course of vegetable lo mein.

Appetizers
Edamame (soybeans)
Mini vegetable spring rolls with peanut dipping sauce
Thai Roasted Green Peas (link)
Vegetable dumplings with soy sauce

Main Dishes
Ginger Lo Mein Noodles (link)
Sushi Rice Salad with cucumber and carrot (link)
Thai Pumpkin Coconut Soup (link)
Vegetable and potato yellow curry (link)
Vegetable stir fry with tofu

Vegetables and Side Dishes
Marinated cucumber salad
Snow peas with mushrooms
Rice: white and brown

Beverages
Cocktails made with sake, such as the Sake Martini
Green tea

Desserts
Almond cookies
Chocolate-covered crystallized ginger served with orange wedges
Green tea truffles (link)
Grilled pineapple slices

Sources: Inspired by Dede Wilson, Appetizers for Dummies, several About.com sites (Chinese Vegetarian, Japanese Food, and Thai Food), and Donna Pilato’s cocktail party site

Party Menu Idea Roundup: Meatless Tropical Luau

Cook’s notes: A friend of mine who is vegetarian is getting married next year. This happy news inspired me to create several meatless menus based on fun themes. I love planning a good menu almost as much as actually having the party.

This menu sets the party in paradise, because Hawaii is a popular honeymoon spot. It does contain shrimp cocktail as an option, but this could be omitted for a strictly plant-based menu.

For a balanced menu, select the following:

• 3 to 4 cold hors d’oeuvres: dips, cheese, nuts, or veggies
• 4 hot dishes (small bites), including 1 to 2 main dishes
• 2 to 3 sides dishes, pasta salad, or tossed salad
• 1 or 2 sweet nibbles, served toward the end

Appetizers and Breads
Macadamia nuts
King’s Hawaiian Bread (store-bought)

Main Dishes
Shrimp Cocktail (use Alton Brown’s recipe)
Sushi Rice Salad with cucumber and carrot (link)
Vegetable stir-fry

Vegetables and Side Dishes
Hawaiian macaroni salad (link)
Mixed green salad with mandarin orange and passion fruit vinaigrette (link)
Oven-baked sweet potato fries
Teriyaki snow peas and mushrooms (link)

Beverages
Champagne with passion fruit juice
Pineapple iced tea
Punch: Combine 2 quarts orange juice (or other kind of juice) and 12 oz can frozen lemonade concentrate (thawed); stir in 1 quart sparkling water
Strawberry daiquiri and other tropical drinks
Desserts
Fruit kabobs: Skewer strawberry, pineapple, grape, and banana
Sliced pound cake with berries and whipped cream
Coconut pudding (“huapia“)

Sources: Inspired by a shorter menu in Creative Wedding Showers by Laurie Dewberry and online information, including the polynesia.com site; Dede Wilson, Appetizers for Dummies; and Donna Pilato’s cocktail party site

Party Menu Idea Roundup: Meatless Mexican Fiesta

Cook’s notes: A friend of mine who is vegetarian is getting married next year. This happy news inspired me to create several meatless menus based on fun themes. I love planning a good menu almost as much as actually having the party.

This party menu reflects some of our local flavors in the Southwest. For a balanced menu, select the following:
•    3 to 4 cold hors d’oeuvres: dips, cheese, nuts, or veggies
•    4 hot dishes (small bites), including 1 to 2 main dishes
•    2 to 3 sides dishes, pasta salad, or tossed salad
•    1 or 2 sweet nibbles, served toward the end

Appetizers
Hot corn dip
Tortilla chips with salsa and guacamole
Tortilla roll-ups with cream cheese and olives

Main Dishes
Black Bean Tostadas
Cheese enchiladas (link)
Spinach and mushroom enchiladas
Tamales (store-bought)

Vegetables and Side Dishes
Arroz Verde (link)
Black beans
Chilied corn (link)
Grilled onion and red pepper
Spanish rice

Beverages
Assorted beers
Easy Blender Margaritas
Pomegranate punch (non-alcoholic)
Sangria (traditional red or peach)

Desserts
Fruit salad
Mexican wedding cookies (of course!)
Tres Leches cake or flourless chocolate cake

Sources: Inspired by a shorter menu in Creative Wedding Showers by Laurie Dewberry and About Mexican Food; Dede Wilson, Appetizers for Dummies; and Donna Pilato’s cocktail party site

Party Menu Idea Roundup: Meatless Mediterranean

Cook’s notes: A friend of mine who is vegetarian is getting married next year. This happy news inspired me to create several meatless menus based on fun themes. I love planning a good menu almost as much as actually having the party.

This party menu is full of the flavors of Greece. For a balanced menu, select the following:
•    3 to 4 cold hors d’oeuvres: dips, cheese, nuts, or veggies
•    4 hot dishes (small bites), including 1 to 2 main dishes
•    2 to 3 sides dishes, pasta salad, or tossed salad
•    1 or 2 sweet nibbles, served toward the end

Appetizers and Breads
Caprese Salad on Toothpicks
Olives served in bowls
Walnuts and pistachios served in bowls
Marinated red bell peppers
Hummus and pita
Roasted Feta with Honey

Main Dishes
Grilled eggplant (link)
Spinach pies
Stuffed grape leaves (takeout)

Vegetables and Side Dishes
Cucumber, tomato, and feta salad (link)
Couscous with spinach
Rosemary Potatoes (microwave)
Lemon Roasted Vegetables with Beans

Beverages
Lemonade
Mint iced tea
Ouzo
Pilsner beers
Greek-style coffee

Desserts
Baklava
Dried figs
Rice pudding
Seasonal fruits

Sources: Inspired by a shorter menu in Creative Wedding Showers by Laurie Dewberry, with additional items from About Greek Food; Dede Wilson, Appetizers for Dummies; and Donna Pilato’s cocktail party site

Quick and Healthful Deli Lunch Ideas

Cook’s notes: These ideas are for lunches you can pick up at the deli counter or grocery store. These lunches are well-balanced, quick to assemble, and good to eat. I’ve included high-fiber, low-fat options where possible. No fast food here!

BUILDING BLOCKS for a lunch menu

• Protein: 1/3 cup hummus, 1/2 cup cooked beans, 3 oz deli chicken, 3 oz tuna, 3 oz deli turkey, or 1 veggie burger
• Starch: whole-grain bread, 1/2 cup rice, 1/2 cup cooked potatoes, 1/2 cup pasta, 1 whole-wheat pita bread
• Vegetable: 1/2 avocado (sliced), 1 cup cooked broccoli, 2 stalks celery, 1 cup cooked spinach, 1 medium sweet potato, 12 baby carrots, or a tossed green salad (1 to 2 cups)
• Fruit: 4 dried apricots, 4 oz cup applesauce (unsweetened), 1/2 cup blueberries, 1/2 cup canned pineapple cubes (drained), 1/2 cup grapes, 1 cup strawberries, 1 cup raspberries, 1 pear, 1 apple, 1 nectarine, 1 banana, or 1/2 cup sliced peaches
• Dairy: 6 to 8 oz fat-free yogurt, 1 light cheese stick, or 1 carton low-fat milk (8 oz)

The Livestrong website says: “Strive to incorporate at least three of the five food groups in your meals, including whole grains, vegetables, fruits, dairy, and protein.” Another tip from this site: while you are buying your lunch, pick up some extra fruits and veggies in the produce section for a mid-afternoon snack.

FROM THE DELI COUNTER
1 cooked chicken thigh, 3/4 cup brown rice, and 1 nectarine

1 cup pasta salad, 1 apple, and 1 carton low-fat milk (8 oz)

Sushi: 1 package of veggie sushi, perferably made with brown rice (8 pieces), and 1 piece of fruit

Tuna salad: 2 oz tuna salad, 1 whole-wheat pita, 1 cup steamed broccoli, 1/2 cup cherry tomatoes, and 1 cup watermelon chunks

Get about 3 oz (0.2 lbs) sliced chicken or turkey. Then select one of these options:

• 1/2 cup rice, 1 cup green beans, 6 oz container fat-free Greek yogurt, and 1/2 cup strawberries
• 1 oz low-fat cheese, 1 side salad (1 to 2 cups mixed greens), 10 black olives, and 1 fruit serving
• 1/2 cup macaroni salad (preferably low-fat), 12 baby carrots, 6 oz container fat-free Greek yogurt, and 1 fruit serving
• 10 low-fat whole-wheat crackers, 2 oz sliced low-fat cheese, 1 apple, 12 baby carrots, and 3 gingersnap cookies

FROZEN DINNER
1 frozen dinner (aim for 15 g protein and less than 350 calories), 6 to 8 oz carton of fat-free yogurt, and 1 serving fruit. Optional: Add a vegetable, either 1 cup mixed green salad, 1 cup cooked green beans, or 12 baby carrots.

Suggested choices:

• Amy’s Bowls: Brown Rice and Vegetables
• Amy’s Kitchen Cheese Enchilada Whole Meal with black beans and corn (15 g protein, 6 g fiber, and 350 calories)
• Amy’s Kitchen Spinach Feta Pocket Sandwich
• Chicken entree from Healthy Choice, Weight Watchers, Lean Cuisine Cafe, or Spa Cuisine Classic
• Healthy Choice Cafe Steamers: Creamy Dill Salmon, Chicken Broccoli Alfredo, or Sesame Chicken
• Kashi Chicken Pasta Pomodoro or Black Bean Mango
• Lean Cuisine Chicken Florentine, Chicken Marsala, Chicken Teriyaki, or Spinach Mozzarella Pizza
• Lean Pockets lunch item

1 turkey or veggie burger patty with 1 slice cheese, 1 cup baby spinach with salad dressing, and 1/2 cup sliced peaches

HUMMUS

A 10-oz container of hummus contains about 3 servings. Pick one of these menus:

• 1/3 cup hummus, 1 oz pita chips, celery and carrot sticks, and 1 piece of fruit
• 1/3 cup hummus, 1 oz pretzels, 1/2 cup cucumber slices, 1 high-fiber cereal or granola bar, and 1 piece of fresh fruit
• 1/3 cup hummus, 12 Wheat Thins, 1 apple, 12 baby carrots, and 10 black olives
• 1/3 cup hummus, 15 baked snack chips, 1 sliced red pepper, 1 large fresh pear, and 1 oz low-fat cheddar cheese
• 1/3 cup hummus and 1 “Ready Snax snack pac” (4.3 oz) from the produce department with baby carrots, a few seedless grapes, 4 cheese cubes, and some pretzels

SALAD BAR / SOUP BAR

• 2 cups mixed greens, 2 Tbsp shredded cheese, 3 oz deli chicken, grape tomatoes, baby carrots, 2 Tbsp croutons, 1 Tbsp dried cranberries, 1 Tbsp dressing
• 2 cups mixed greens, 3 oz lean protein (grilled chicken breast, tuna, or chickpeas), avocado pieces, and any other non-starchy vegetables. Add vinaigrette dressing on the side and 1 multi-grain roll.
• 2 cups dark leafy greens, 1 cup fresh vegetables, 1/2 cup black beans, and 1/4 cup salsa
• 12 oz hot, broth-based soup, not a cream or cheese soup; 1 serving whole-wheat crackers; 1 apple; 1 low-fat cheese stick
• 1 cup chili made with ground turkey and beans, 1 oz cheddar cheese, 1 to 2 Wasa crisp-breads, fruit cup (1/3 cup fruit salad)

SANDWICHES / WRAPS
1 BBQ chicken sandwich (pre-made), 1 cup broccoli salad, 6 to 8 oz carton of fat-free yogurt, and 1 serving fruit

1 turkey sandwich on wheat bread, 2 oz baked chips (individual bag), 1 cup fat-free cottage cheese, and 1 cup of fruit salad.

Get 1 chicken or turkey wrap from the deli (look for a whole-wheat tortilla, 2 to 3 oz lean turkey or chicken, 1 slice low-fat cheese, mustard, sliced tomato, and diced avocado). Then select one of these options:

• 1 snack-pack of baby carrots and ranch dip from the produce section; 1 piece of fruit
• 1 cup sliced cucumbers, 6 to 8 oz carton of fat-free yogurt, and 1 pear
• 1 cup sugar snap peas and 1 pear
• 6 oz container of fat-free Greek yogurt and 1/2 cup berries
• 1/2 cup pasta salad and 1/2 cup fruit salad
• 1 cup canned peaches, sliced (drained and rinsed)

YOGURT
6 oz fat-free Greek yogurt, 1/4 cup granola or trail mix, one box mini raisins, and one piece of fresh fruit

SOURCES:
Adapted from material on these websites:

http://blog.foodnetwork.com/healthyeats/2011/08/17/brown-bag-lunch-menus/

http://diabetes.about.com/od/diabeticmealplansmenus/a/5-Great-Diabetic-Brown-Bag-Lunch-Ideas.htm

http://heartburn.about.com/od/sampledailyweeklymenus/qt/lunch_day03.htm

http://heartburn.about.com/od/sampledailyweeklymenus/qt/lunch_day05.htm

http://www.3fatchicks.com/body-for-life-for-women-5-great-lunch-ideas/

http://www.balance.com/blog/lifestyle/high-fiber-deli-wrap-a-40-30-30-lunch/

http://www.bellaonline.com/articles/art13376.asp

http://www.fitsugar.com/Healthy-Habit-Lunch-High-Fiber-Lean-Protein-2705221

http://www.foxnews.com/imag/Food/6+Nutritious+Lunch+Box+Meals

http://www.laptoplunches.com/healthy-lunches-bored.php

http://www.nursingschools.net/blog/2010/12/100-nutritious-brown-bag-lunch-ideas-for-both-kids-grownups/

http://www.rd411.com/index.php?option=com_content&view=article&id=1360:lunch-a-healthful-meal-in-5-minutes-or-less&catid=96:grocery-shopping-and-food-preparation&Itemid=390

http://www.thekitchn.com/thekitchn/5-lunches-113997

Menu: Healthful Holidays

Cook’s Notes: We are having a “Happy & Healthy Holiday Potluck” at work. I was inspired by this great idea to start researching appropriate recipes. Healthy dishes don’t have to be boring! You can still have festive holiday meals while you lighten the menu. Dishes that are low in sugar, fat, or carbs, or high in fiber are much more than cardboard and rabbit food. Think about serving grilled chicken or salmon, roasted vegetables, fresh fruit, quinoa salad with beans, open-topped pies, dips made with fat-free plain Greek yogurt, whole-wheat pita bread, mixed salads with vinaigrette dressing, or raw vegetables served with salsa.

Helpful Articles:

• Low-Carb Thanksgiving
• High fiber ideas: Explore categories at allrecipes
• Low-fat Christmas cookies at delish
• Lighter Thanksgiving recipes (at least 20) at eatingwell
• Non-alcoholic holiday drink recipes at eatingwell
• Potluck recipes made healthy (these may be more suitable for summer, but at least 6 recipes are provided)
• Recipe Makeover: Holiday Classics from Cooking Light
• Top 10 Healthy holiday foods (link)
• Top 10 low fat Christmas recipes can be found at about.com

Menu ideas

Select a few items from each category. You would not serve all of these dishes at one time!

Appetizers:
Baked chips
Black bean hummus (link) on whole-wheat pita breads
Cranberry salsa
Pear and blue cheese flat bread (link)
Raw nuts and seeds, instead of potato chips and salted nuts
Shrimp with cocktail sauce (best one: Alton Brown’s recipe)
Sliced turkey wrapped around asparagus stalks or steamed broccoli
Smoked salmon spread on cucumber slices
Smoked turkey with blueberry chutney on a biscuit
Tortilla rollups with sliced turkey on a light tortilla spread with low-fat cream cheese
Vegetable tray with salsa, instead of cheese dips
Whole-grain crackers with low-fat cheese

Main Dishes:
Black bean burgers
Boneless skinless chicken breast with a light pan sauce and mushrooms
Grilled poultry
Grilled or roasted salmon
Skillet Salmon
Stir-fry: brown rice with vegetables
Stuffed baked squash with crunchy pecans and sweet dried cherries or acorn squash with rice and cranberries
Turkey breast or cutlets

Starches (rice, pasta, potato, or bread):
Baked Sweet Potato Fries, instead of sweet potato casserole with butter and marshmallows
Cornbread
Garlic mashed potatoes, made dairy free with fat-free broth (link)
Pasta with peas in a fat-free cream sauce
Whole-wheat rolls

Vegetables/Salads:
3 bean salad
Baked squash
Black and White Beans
Mixed salad with vinaigrette (non-creamy) dressing on the side
Quinoa salad with black beans and corn (link)
Quinoa salad with roasted vegetables (link)
Roasted broccoli
Roasted carrots and chickpeas
Roasted green beans, instead of the green bean casserole with cream of mushroom soup
Roasted vegetables (or lemon roasted vegetables)
White bean salad (link)

Soups:
Roasted red pepper soup
Soup made with Faith’s Roasted Vegetables
Turkey and vegetable soup

Fruits:
Applesauce (homemade)
Cranberry chutney
Fresh fruit salad
Fresh fruit: apples and pears
Winter fruit salad: Orange slices and pomegranate seeds

Desserts: Fruit
9 Apple Pie with minimal sugar
Baked pears with cranberries
Dark chocolate oatmeal cookies
Dried fruit dipped in dark chocolate
Low-fat gingerbread cookies (link)
Open-top pie (uses less pastry)
Pumpkin pie made light with 1 cup of evaporated skim milk and 3 egg whites, or a crustless pumpkin pie
Reduced-fat cheesecake
Sweet potato pie

Drinks:
Apple Zinger Punch
Non-alcoholic drinks (“mocktails“) or mineral water, instead of alcohol and sodas
Spiced cider, made in the slow cooker (link)

Menu: BBQ Chicken in the Slow Cooker for 6

Cook’s notes: Such an easy menu for a Saturday evening gathering. One couple brought chips and guacamole, the other brought dessert. We provided dinner and then played Trivial Pursuit.

Dinner plate

What worked: The barbecue chicken recipe is my new favorite way to prepare this dish. I’m officially designating it a “best recipe” on this blog. I reduced the sugar in the cole slaw recipe and used a mixture of light mayo and nonfat yogurt to lighten the dressing. I did like the fact that the carrot wasn’t overly sweet — I’ve never liked the version with heavy mayo, sugar, and raisins. Also, having guests contribute their signature dishes was so much fun. This lets everyone focus on the dish they make best.

Suggested changes: This meal has several tangy elements. In addition to the pickles, both side salads had a vinegar dressing. The cole slaw was much more popular than the carrot salad. To balance out the menu, omit the carrots and serve a different side dish without dressing: corn on the cob, green beans, pinto beans (link), or rosemary potatoes. You could also serve fresh strawberries and chocolate chip cookies for dessert.

Menu:
Appetizer: Tortilla chips and homemade guacamole with salsa, brought by a guest (similar to this)

Dinner:

• Zesty Slow Cooker Barbeque Chicken: Shredded BBQ chicken, made in the slow cooker and served on buns with pickles
• Creamy Cole Slaw
• Balsamic Carrot Salad (link)
• Assorted beers, brought by a guest
• Easy Blender Margaritas
• Dessert: Lemon bars with cream cheese, brought by a guest (similar to this version)

Schedule
Put the chicken in the slow cooker and make the margaritas. Later on, make two easy side salads. After dinner, start playing board games and serve the lemon bars.

12:15 pm    Start preparing the chicken
12:30 pm    Chicken starts cooking on HIGH for 1 hour
12:45 pm    Make the margaritas; place in a gallon zip-top bag in the fridge
1:30 pm     Turn the slow cooker to LOW. Do not remove the lid. Do not stir. Chicken cooks for 4 more hours.
4 pm        Make the cole slaw and the carrot salad; store in the fridge
5:30 pm     Shred the chicken and return it to slow cooker
6 pm        Guests arrive; serve drinks and put out chips and guacamole for nibbling
Dinner    Guests assemble their own sandwiches and get side salads
Play board games and serve dessert

Menu Idea Roundup: Thanksgiving Appetizer Party

Cook’s notes: Two excellent discussions at Chow and at thekitchn.com centered around having a Thanksgiving party with just finger foods and appetizers. As one reader noted, “a Thanksgiving cocktail party instead of the traditional gut-stuffing menu” sounds like a really fun idea. Notice that no one suggests a green salad! This party is one in which you have all appetizers for the menu.

For a regular Thanksgiving dinner, the suggestions for appetizers were consistent: a raw vegetable (crudite) platter with a light dip, shrimp cocktail, stuffed mushrooms, and spiced nuts.

I was inspired to take reader suggestions from both discussions, sort them by category, add a few ideas, and add links to recipes and other related sites. Remember, you would not serve all of these dishes at one party! (nor have I tested all of these recipes!)

When planning your party menu, pick a few items from each category. Diane Phillips recommends a cocktail party menu similar to the following:

• 1 to 2 signature cocktails
• 1 dip with veggies
• 1 cheese platter with breads and crackers
• 5 to 7 “small bites”, including spiced nuts
• 2 dessert offerings

Since this appetizer menu is in place of a meal, you’ll want some substantial offerings. Pick at least one turkey dish. It’s Thanksgiving, after all.

SIGNATURE COCKTAILS / BEVERAGES (1 to 2)

Be sure to have at least one non-alcoholic offering for the designated drivers. Sparkling cider is easy: just pop the cork.

• Autumn Sangria with figs, plums, and dried apricots (Recipe from Better Homes & Gardens)
• Cider or sparkling cider
• Cosmopolitans or cranberry martinis. Presentation tip: For the martinis, skewer cranberries on swizzle sticks and freeze.
• Maiden Madras: Blend 4 oz cranberry juice and 1/3 c orange juice
• “The Signature Cocktail”: Fill a 12-oz glass with ice. Stir together and pour in: 2 oz simple syrup, 1.5 oz cranberry juice, and 1 oz vodka. Top drink with club soda.
  Source: USA Weekend, Nov. 10 – 12, 2006, p. 7

SPREADS AND DIPS (1 dip plus veggies)
Presentation tip: Scoop out some mini pumpkins and serve dip in them

• Baked Brie cheese topped with cranberry sauce appetizer, such as Cranberry Sauce with Cherries, Marsala and Rosemary (link)
• Baked sweet potato fries with dipping sauces
• Cranberry Chutney served over a block of cream cheese
• Blanched Green Beans (link) served with an onion dip (link): these are green beans served as crudites instead of green bean casserole
• Mediterranean 7-layer dip: layer hummus, scallions, cucumber, grape tomatoes, Kalamata olives, feta cheese, roasted red pepper, and chopped fresh parsley. Serve with pita crisps or flatbread. (This is “easy and a hit even with unadventurous eaters,” says Chow reader “intuitive eggplant”)
• Pear chutney and goat cheese bruschetta (link)
• Raw vegetable platter with a bowl of blue cheese dip (link) and Terra Chips (Sweet Potato, naturally)

SMALL BITES – Pick 5 to 7

Include 1 cheese platter with assorted breads and crackers.

• Black Pepper Almonds (link)
• Chicken wings or small drumsticks
• Mini butternut squash and cheese tarts (link)
• Mini corn muffins
• Mini turkey sandwiches: 1) buttermilk biscuits flavored with sage and spread with cranberry sauce and dressing or
  2) whole wheat rolls with sliced turkey, cream cheese and cranberry sauce
• Olives wrapped in cheese dough (link)
• Orzo salad-stuffed tomatoes (link)
• Potato pancakes (link) or sweet potato latkes (link)
• Pumpkin bread
• Relish tray: black olives, mini sweet pickles, and carrot sticks.
• Fancy additions to the relish tray: Harvard Beets (link) or stuffed olives: Get fancy with green olives stuffed with blue cheese, whole garlic cloves, or whole almonds.
• Shrimp Cocktail (the absolutely best recipe is by Alton Brown)
• Spiced nuts or pumpkins seeds (18 recipes and counting here)
• Stuffing-stuffed mushrooms (link)
• Stuffing baked in muffin cups (such as Rachael Ray’s version)
• Turkey Crescents with Cranberry Sauce (link)
• Turkey Cutlets
• Turkey Cranberry Pinwheels (link)

SOUPS

Presentation tip: Serve the soup shots in espresso cups with tiny cheese straws.

• “Shots” of butternut squash soup (link)
• Also suggested: chowders, creamy garbanzo bean soup, cream of mushroom, or pumpkin

DESSERT OFFERINGS – Pick 2

• Apple wedges and seedless grapes (fresh fruit)
• Bakerella’s mini pumpkin pie bites (link)
• Mini apple pies made in muffin tins
• Nantucket Cranberry Pie made in muffin cups with whipped cream (link)
• Pear slices with caramel fondue (link)
• Pumpkin and pecan tarts (link)
• Pumpkin pie cupcakes (link)
• Mini pumpkin cheesecakes (link)

Menu: Chicken Tostada Night

Cook’s notes: Cooking Light had an amazing tip: Sprinkle rotisserie chicken with smoked paprika to give the chicken “rich, grill-like flavor with no cooking.” We do this all the time now; it really makes a difference in the flavor. Assemble all the items and let family members build their own tostadas or soft tacos.

Everyone builds their own tostada or soft taco

Menu (shown in picture, clockwise from upper left):

• Basil Corn Salad
  • Blender Salsa
  • Guacamole (store-bought) or diced avocado
  • Strawberry Limeade
  • Corn and flour tortillas, warmed (for tostada shells, spritz both sides of a tortilla with olive oil and bake on a cookie sheet until crispy)
• Black beans, rinsed and drained, and warmed with some balsamic vinegar
• 2 cups shredded rotisserie chicken, skin removed — sprinkle with 1/4 teaspoon smoked paprika
• Diced black olives
• Diced scallions
• Optional toppings: fresh diced tomatoes, sour cream