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Veggie Ranch Cups

Sometimes it can get a little old putting out the same veggie tray at every party. But at the same time, you want to have some sort of healthy option for your guests (and sometimes yourself). Well, fillo cups to the rescue again. Although these have most of the same ingredients you would find in a regular veggie tray, these are a little easier to handle in a party setting. Instead of using bottled ranch dip, the seasonings in the ingredient list makes a ranch dressing without the extra sodium or fat.

Ingredients
15 mini fillo shells
1/2 cup finely diced celery
1/2 cup finely diced red pepper
1/4 cup shredded carrots
1/4 diced tomatoes
1/3 cup plain greek yogurt
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Directions
Arrange the fillo shells on a plate or cookie sheet.
Mix the rest of the ingredients in a bowl and spoon into the fillo shells.

Nutritional Info
Servings Per Recipe: 15
Amount Per Serving
Calories: 30.4
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 19.8 mg
Total Carbs: 5.6 g
Dietary Fiber: 0.8 g
Protein: 1.6 g

Veggie Ranch Cups-001

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Man Cups

I love using these little fillo cups to make snacks for parties. And although The Man likes all of them that I’ve posted, a lot of times they tend to be a little more on the, well, girly side. So I decided to make some especially for The Man. Not surprisingly, they were the first ones to disappear at the party!

Ingredients
1 small boneless skinless chicken breast, diced
3 slices bacon, diced
1/2 cup shredded cheddar cheese
2 tablespoons barbecue sauce
15 mini fillo shells

Directions
Preheat the oven to 350 degrees.
Arrange the fillo shells on a cookie sheet.
In a skillet, cook the diced chicken and diced bacon until the chicken is golden and the bacon crispy. Set aside for few minutes to let it cool. Mix the bacon, chicken, cheese, and barbecue sauce together. Spoon into the cups and bake for seven to ten minutes. Let them cool for a couple of minutes before eating them.

Nutritional Info
Servings Per Recipe: 15
Amount Per Serving
Calories: 40.2
Total Fat: 1.9 g
Cholesterol: 8.0 mg
Sodium: 86.2 mg
Total Carbs: 2.7 g
Dietary Fiber: 0.0 g
Protein: 3.6 g

Man Cups-001

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Blackberry Cream Cups

Awhile back our local grocery store had blackberries on sale, so I tried to make a blackberry meringue pie. Unfortunately it didn’t turn out at all the way I was hoping it would. Since then I’ve really had the taste for something with blackberries in it. So when we hosted our next party, I decided to try again. This time I went with the mini fillo shells because they are perfect for parties and I’ve really enjoyed coming up with fillings for them. These are a little bit of work, you’ve really got to watch the pot once it starts boiling because it get thick fast. In the directions it says you can spoon the filling into the cups. Well, you can also put the filling in a frosting bag with a wide tip and pipe it into the cups. The Man helped with this part and I think he kinda had fun with it. The only problem with this method is that the filling is a little runny, so it’ll work but you’ll have to move quickly from one cup to the next. We problem would have been able to fill a few more cups if it wasn’t for the filling that dripped out between cups.

Ingredients
30 mini fillo cups
5 oz fat free cream cheese
3/4 cups frozen blackberries, thawed (with juice)
1/4 cup sugar
1/4 cup water
1 1/2 tablespoon cornstarch

Directions
Arrange the fillo cups on a cookie sheet or plate.
Whisk the cornstarch into the water. In a small pot, whisk together the cream cheese, blackberries with juice, sugar, and cornstarch water. Slowly bring it to a boil, stirring constantly. Afterr it starts boiling it will get very thick very fast. When it’s about the same thickness as a pudding, take it off the heat. Spoon it into the mini cups and let them cool. The cream will thicken as it cools.

Nutritional Info
Servings Per Recipe: 30
Amount Per Serving
Calories: 29.5
Total Fat: 0.5 g
Cholesterol: 0.8 mg
Sodium: 39.4 mg
Total Carbs: 5.3 g
Dietary Fiber: 0.2 g
Protein: 1.2 g

Blackberry Cream Cups-001

Nutty Apple Bites

I had two lonely apples sitting in my kitchen that were just begging for me to use them in something. Well, luck for them, we decided to have a party and I wanted to make a sweet little bite and they were just perfect for it! I like including a dessert type dish whenever we have parties, which are usually pretty heavy on savory or spicy dishes. These gave the perfect contrast without being too sweet.  Plus they’re only 27 calories for each one, so you can have a few of them without feeling guilty. I used the Pampered Chef cinnamon blend, which I think added a little extra flavor, but you can use regular cinnamon. Leave the peels on the apples to make it easier on yourself. Besides, the peels have some fiber and other healthy stuff.

Ingredients
2 medium gala or braeburn apples, finely diced
1/2 cup plain greek yogurt
1/4 cup chopped pecans (the really small pieces)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
30 mini filo cups

Directions
Preheat the oven to 350 degrees.
Arrange the filo cups on a baking sheet.
In a large bowl, combine the diced apples, chopped pecans, greek yogurt, cinnamon, nutmeg, and vanilla extract.
Spoon the apple filling evenly between the cups. They will be almost overflowing.
Bake at 350 degrees for eight minutes.

Nutritional Info
Servings Per Recipe: 30
Amount Per Serving
Calories: 26.7
Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 8.8 mg
Total Carbs: 3.8 g
Dietary Fiber: 0.4 g
Protein: 0.9 g

Nutty Apple Bites-001

Jalapeno Popper Pizza

This recipe is definitely one of my husband’s favorite dinners. It’s a perfect snack for guys night. It has three of his requirements for a well balanced meal: bacon, jalapeno and cheese. It also has a good does of veggies from the jalapeno peppers and the red peppers. You can use a homemade pizza crust if you would like, but since this is usually one of our quick dinners with just use premade. You can also adjust how hot it is by adding the jalapeno seeds. I usually add one or two jalapenos worth of seeds and it’s a good compromise between what my husband likes (mouth on fire heat) and what I like (being able to taste my food). You could adjust how much cheese there is if someone in your house likes super cheesy, just put extra cheddar on part of the pizza.

Ingredients
1 12″ premade pizza crust
9 slices bacon, cut into 1/2″ pieces
1 cup chopped red peppers
4 jalapenos, seeded and diced (save the seeds if you like your food little hotter)
1 8 oz package fat free cream cheese
1 cup shredded cheddar cheese

Directions
Preheat the oven to 425 degrees.
In a large pan, cook the bacon until almost crispy. Add the red and jalapeno peppers the pan (add the seeds too if you like), cook until the peppers have softened. Stir the bacon and pepper mixture into the cream cheese. Spread over the pizza crust and sprinkle with cream cheese. Bake for 10 to 15 minutes, or until the cheddar cheese has melted.

Nutritional Info•Servings Per Recipe: 6
•Amount Per Serving
•Calories: 294.5
•Total Fat: 5.4 g
•Cholesterol: 20.0 mg
•Sodium: 930.5 mg
•Total Carbs: 38.1 g
•Dietary Fiber: 1.8 g
•Protein: 20.2 g

Jalapeno Popper Pizza