6 Baked Party Appetizers
Watch the recipe video here:
Chicken Fajita Sweet Potato Skins
Servings: 2-4
INGREDIENTS
2 sweet potatoes
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
½ onion, sliced
1 chicken breast
3 tablespoons mozzarella cheese, divided
Olive oil
Fajita Seasoning
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
3. Next, cut sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each sweet potato.
4. Place sweet potatoes on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet. Drizzle in olive oil.
5. Next, mix the fajita seasoning ingredients together. Season the sweet potatoes and veggies.
6. Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
7. Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
8. Shred the chicken with 2 forks and mix together with the veggies. Fill up the sweet potatoes and top with mozzarella cheese.
9. Bake for 5 more minutes, or until cheese is melted.
10. Garnish with your favorite toppings (we used guacamole and cilantro).
11. Enjoy!
Buffalo Wings
INGREDIENTS
1 pound chicken wings
2 teaspoons baking powder
1 teaspoon salt
Buffalo Sauce
1 cup hot sauce
1 teaspoon pepper
PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. Remove excess moisture from chicken wings with a paper towel.
3. In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
4. Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).
5. In a skillet, combine buffalo sauce ingredients on medium heat and stir in chicken wings until fully coated.
6. Serve with your favorite side dish or dipping sauce.
7. Enjoy!
Zucchini Tots
Serves 3-4
INGREDIENTS
2 large zucchini
½ cup panko bread crumbs
¼ cup green onions, thinly sliced
2 cloves garlic, minced
¼ teaspoon onion powder
½ teaspoon salt, divided
¼ teaspoon black pepper
1 egg
PREPARATION
1. Preheat oven to 400°F/200°C.
2. Grate the zucchini with a coarse cheese grater.
3. Transfer the grated bits to a medium bowl and season with a ¼ teaspoon of the salt. Mix the zucchini until well incorporated.
4. Let the zucchini sit for 20 minutes until the salt has drawn out some of the moisture.
5. Pour the zucchini into a kitchen towel and twist to strain as much liquid as you can.
6. Place the grated zucchini back into a bowl and mix with the breadcrumbs, green onions, garlic, onion powder, remaining ¼ teaspoon of salt, pepper, and egg, and mix until well combined.
7. From the mixture into 15 even-sized tots and transfer to a parchment lined baking sheet.
8. Bake for 20-24 minutes, flipping each halfway through.
9. Serve with your choice of dipping sauce.
10. Enjoy!
Loaded Sweet Potato Nachos
Servings: 4-6
INGREDIENTS
2 small sweet potatoes
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 skinless chicken breast
2 cups black beans
1 jalapeño (optional)
½ cup low fat cheese
½ avocado
Pico de gallo (optional)
Green onion, for garnish
PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. Evenly slice sweet potatoes into rounds.
3. In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
4. Lay rounds flat on a parchment-lined baking sheet and set aside.
5. On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
6. Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
7. Allow both to cool. Then, shred the chicken using two forks.
8. Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
9. Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
10. Enjoy!
Teriyaki Wings
INGREDIENTS
1 pound chicken wings
2 teaspoons baking powder
1 teaspoon salt
Teriyaki Sauce
⅓ cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon sesame seeds
PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. Remove excess moisture from chicken wings with a paper towel.
3. In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
4. Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).
5. In a skillet, combine soy sauce, honey, and brown sugar on medium heat. Bring to a boil and add in sesame seeds. Once sauce is thickened, stir in chicken wings until fully coated.
6. Serve with your favorite side dish or dipping sauce.
7. Enjoy!
Chicken Taco Cups
Servings: 12
INGREDIENTS
1 pound chicken, shredded
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon oregano
¼ teaspoon salt
¼ teaspoon pepper
½ cup diced green chilies (1 4-ounce can)
1 cup diced tomatoes
¼ cup cilantro
12 whole grain tortillas
¼ cup shredded sharp cheddar cheese
1 tablespoon olive oil
½ avocado, mashed
PREPARATION
1. Preheat oven to 350º F (180ºC).
2. In a large bowl, combine shredded chicken (we used rotisserie!), chili powder, garlic powder, cumin, oregano, salt, pepper, green chilies, tomatoes, and cilantro.
3. Cut whole grain tortillas into squares. (You can use the leftover bits to make chips!)
4. Lightly coat muffin tin with cooking spray or oil and line each cup with a tortilla square.
5. Scoop chicken mixture evenly into each cup. Top with a sprinkle of cheese.
6. Lightly brush top edges of tortillas with olive oil.
7. Bake 18-20 minutes or until cups are heated through and edges are golden brown.
8. Top with a dollop of avocado and garnish with leftover cilantro.
9. Enjoy!