Thanksgiving: Appetizers

As tempting as it would be to just pick up some Trader Joe apps, I really want to make a few appetizers for Thanksgiving. I planned out some time on Saturday to do some cooking prep and plan to make a couple of these yummy appetizers I found on Pinterest. What would I do without Pinterest?!

 

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Sausage Cheese Balls

Source: The Girl who ate Everything

3 cups Original Bisquick® mix or Healthy Start Bisquick® mix

1 pound pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan or use parchment paper.

Stir together all ingredients, using hands or spoon. If your mixture is too dry add a little more milk. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

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Baked Zucchini Sticks

Source: Gina’s Weight Watcher Recipes

WW points: 1.3 per serving (recipe makes 3 servings)

Ingredients:

3 medium zucchini sliced into 3″ x 1/2″ sticks

1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Pecorino Romano cheese (can be found in the spaghetti sauce aisle next to Parmesan cheese)
cooking spray
1/4 tsp garlic powder
salt
fresh pepper
Instructions:
Preheat oven to 425°.
In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping (.5 pt)

 

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Crockpot Spinach Artichoke Dip

Source: Moms with Crockpots

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

 

Ingredients

• 1 pkg frozen chopped Spinach (thawed, drained)
• 1 pkg frozen artichokes (or 14oz can) Finely Chopped
• cup Grated Parmesan Cheese
• Cup Light Mayo (you can use regular)
• cup shredded mozzarella cheese
• tsp. garlic powder

Instructions

1. Mix all ingredients
2. Spoon into lightly buttered 3½ quart slow cooker on HIGH for about 1 hour.
3. Serve with cubes of crusty bread or assorted crackers.

 

I plan to serve these with tortilla chips. Yum! It will be a very tasty Thanksgiving this year, in deed. I think three is a good number of apps. These are all pretty heavy, filling recipes so I don't want everyone to get too full before the main event. What appetizers are you making this Thanksgiving?