Festive Appetizers the Whole Family Will Enjoy

Ham and turkey may not rank at the top of your child’s favorite holiday food entree. So, why not take the stress out of your holiday meal and serve some festive appetizers to keep your little ones satisfied while you enjoy the main feast?

This holiday season try these healthy recipes from healthychildren.org that your children and you, too, can enjoy.

Baked Honey Mustard Chicken Fingers

Serves 4

Ingredients

• 2 cups crispy brown rice cereal
• 3 boneless, skinless chicken breasts
• 2 teaspoons dried parsley or oregano
• ¼ cup Dijon mustard
• 3 tablespoons honey
• Salt and pepper
• Olive oil

Instructions

Preheat the oven to 400°F. Cut the chicken breasts lengthwise into ¼-inch strips. Sprinkle the chicken strips with salt, pepper, and the dried parsley or oregano. Mix the mustard and honey together in a bowl and pour the mixture into a large resealable plastic bag. Place the chicken strips in the bag and seal. Gently shake the bag to lightly coat the chicken strips on both sides with the mustard/honey mixture.

Place the cereal into another large resealable plastic bag. Gently crush the cereal into smaller bits (but not into a flour-like consistency). Transfer 4 to 5 chicken strips at a time from the mustard/honey mixture into the bag with the cereal. Coat the chicken with cereal and then place the chicken pieces approximately 2 inches apart on a baking sheet that has been sprayed with nonstick cooking spray. Drizzle 2 tablespoons of olive oil over the chicken and bake for approximately 20 to 25 minutes (depending on the thickness of the chicken pieces).

Parmesan Yogurt Dip with Carrots

Serves 8

Ingredients

• 2 cups plain low-fat Greek yogurt
• 1 small garlic clove, peeled and minced (minced means finely chopped)
• Juice and grated zest of 1 small, scrubbed lemon or 3- 4 tablespoons lemon juice
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 bunch (or bag) baby carrots

Instructions

Put the yogurt, garlic, lemon zest and juice and Parmesan cheese in the bowl and mix well. Add salt and pepper until it tastes the way you like it. Dip the carrots in and enjoy.

Rainbow Pinwheels

Ingredients

• 2 whole wheat tortilla
• 1 cup baby spinach, washed and dried
• 6 slices of deli-sliced turkey breast
• ½ cup grated carrots
• 1 red bell pepper, seeded and julienned
• ½ cup shredded cheddar cheese

Instructions

Place 1 tortilla in a pan over low heat. Sprinkle ¼ cup of cheddar cheese over the tortilla. Remove the tortilla from the heat once the cheese has melted and turn off the stove. Place ½ cup of spinach over the cheese in 1 layer and then cover the spinach with 3 slices of turkey breast. Next, place ½ of the carrots and bell pepper in a single layer on ½ of the tortilla. Starting at the end covered with the cheese, spinach, turkey, and vegetables, roll the tortilla into a burrito. Slice into 1-inch rounds. Repeat this procedure with the second tortilla.

Fiesta Stuffed Mini Peppers

Ingredients

• 12-16 mini bell peppers (any color)
• 1 cup crumbled feta cheese
• 1 15-ounce can black beans, drained
• ¼ cup cilantro, chopped
• 1 cup corn
• 2 cups cooked quinoa
• 1 tablespoon olive oil

Instructions

Preheat the oven to 375°F. Cut the tops off the bell peppers and remove the seeds. Combine the remaining ingredients in a bowl and mix well. Divide the mixture evenly and stuff it into the peppers. Place the peppers in a baking pan and bake for 20-25 minutes.