Thanksgiving Appetizers

Make a healthy Thanksgiving appetizer with these easy recipes! Our healthy Thanksgiving appetizers, including hot and cold recipes, dips, and spiced nut recipes, are easy appetizers for Thanksgiving that everyone can enjoy before the big meal and stay healthy. If you are not the host/hostess, bring these along to your dinner. Filling up on these appetizers will help you pass on the white potatoes and gravy!

Click here to print and download all our Thanksgiving Recipes!

Bacon Deviled Eggs
4 eggs
1-2 Tbsp. Safflower mayonnaise
3 slices turkey bacon, cooked and crumbled
Paprika

Cook eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks. Place the yolks in a medium-size mixing bowl and mash them. Blend in mayonnaise and half of the bacon. Scoop the egg yolk mixture back into the egg whites but do not pack it. Sprinkle with remaining bacon and paprika.

Carol’s Candied Nuts
3 c. raw nuts of choice – almonds, walnuts, hazelnuts, cashews, peanuts, etc.
1/4 c. raw honey
1 1/2 Tbsp. butter
1/2 tsp. cinnamon
Topping:
1/2 tsp. cinnamon
1 1/2 tsp. whole cane sugarPlace nuts in a skillet and cook over low-medium heat, stirring frequently until nuts are a lightly toasted. In a bowl mix honey, butter and cinnamon. Mix in the nuts until all the nuts are coated with the honey mixture. Bake at 250 degrees for 30 minutes. When you take the nuts out of the oven sprinkle with topping. Cool and enjoy.Spiced Pecans
5 cups pecans
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon ground ginger or Cinnamon
2 Tbsp. Rapadura sugar or stevia to taste
2 Tbsp. water
2 Tbsp. raw honey
2 tsp. coconut oilCombine the sugar, pie spice, salt and ginger; set aside. In a large pan, bring the water and honey to a boil. Add coconut oil and as soon as it is melted, add pecans. Cook and stir until all of the liquid is evaporated, about 1 minute. Place on a baking sheet and bake at 325° for 15-20 minutes or until browned, stirring occasionally. Cool and enjoy.Mighty Meatballs
1 lb ground turkey
1/2 c. chopped onion
1 egg, beaten
1 slice sprouted grain bread, crumbled
1/4 c. coconut or almond milk
1 tsp. LCM Signature Spice Blend
Dash of salt and pepper
1 1/2 cups salsa
2 green onions, sliced

Mix all ingredients together except salsa and green onion. Make meatballs and place on a baking sheet. Bake at 375 for 15 minutes. Heat salsa in a saucepan on medium heat. Add meatballs and cook for 10 minutes or until heated thoroughly. Place in serving dish and sprinkle with green onions.

Cream Cheese Pumpkin Dip
8 oz. cream cheese, softened
3/4 cup of cooked or canned pumpkin, unsweetened
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. vanilla
Liquid stevia to taste

Mix all ingredients together in a mixing bowl until blended well. Great served with apple slices for dipping.

Heavenly Ranch Vegetable Dip
1 rounded Tbsp. Heavenly Ranch Salad Dressing
3/4 c. mayonnaise or Greek Yogurt
1/2 c. buttermilk

Blend together and serve with vegetables of choice!

Cheddar Bacon Dip
16 oz sour cream
1 rounded Tbsp. Heavenly Ranch Salad Dressing
3-4 strips turkey bacon, cooked and crumbled

Mix all together and refrigerate for 24 hours. Serve with vegetables or healthy corn chips.

Mexican Hummus & Pita Chips
1 can garbanzo beans, rinsed and drained
2 avocados, sliced
Juice of 1 lemon
2-3 teaspoons minced garlic
1/4 cup water
Salt and pepper to taste
1/4 tsp. spices of choice – Ginger, Cumin, Paprika
3 tablespoons Extra Virgin Olive Oil

Place ingredients in a food processor until well blended and creamy. Season to taste and top with cilantro leaves if desired. Serve with whole grain pita chips. (NOTE – I make my own pita chips using sprouted grain pitas. I cut them in triangles, brush them with melted coconut oil and then bake them at 400 for 7-10 minutes)

Zucchini Strips
Zucchini
Garlic, crushed or garlic powder
Cherry tomatoes, sliced
Extra Virgin Olive Oil
LCM Signature Spice Blend
Salt & Pepper to taste (optional)
White cheese of choice, diced – Fontina, Havarti, cheddar, mozzarella, pepper jack, etc.

Cut off ends of zucchini and slice in half lengthwise. Using a spoon, scoop out the center sead area making a trough. Brush the surface with olive oil, then add crushed garlic, and spices. Slice tomatoes and arrange on zucchini strips. Bake at 350 for about 30 minutes. Remove and place diced cheese in between the tomatoes or sprinkle grated cheese on top. Return to oven and broil until cheese is melted. (or browned if you like burnt cheese!)

More snack ideas here

1 Comment

  1. Christmas Party Planning on December 13, 2011 at 10:13 pm

    […] with you to the party. Concentrate on healthy proteins and vegetable trays for starters. Pick your appetizers. Pick your main course. Chose 2-3 side dishes. Get creative with your dessert options. Keep any […]