Holiday Noshin’ & Nibblin’

In all of your holiday feasting and celebrating, I’m sure there’s bound to be some point in the season when you’re called to throw together some sort of tray, dessert or appetizer.

    •  If you’re attending a party (not hosting) limit your nibblin’ to the foods you don’t normally eat, specific to the holidays or have really been wanting to try  that way you are full from the ordinary stuff we tend to over indulge on. 


  • Work that dress! or pants/skirt whatever, just wear something that fits enough to show off your hard work but will also let you know when you need to slow down. Big and baggy clothes will hide that 3 helping of stuffed such and such and you will regret it later so be proactive!
  • Eat before you head out.

I LOVE hosting parties and get-togethers but I also know the time and effort I throw into these ‘little’ shin-digs and figured with all the hustle and bustle that’s about to kick off, I’d save you a little time.

So I’ve learned a thing or two from the noshing and cooking at Food Network and realize that not all things need to be fresh from the oven when your guest arrive, let alone made from scratch. Here are a few of my favorite crowd pleasing appetizers.

(source: ACE fitfacts-healthy recipes)

Muffin-Tin Crab Cakes

Provided by


Prep Time
20 min.
Total Time
40 min.
Nutrition Profile: Diabetes Appropriate   Healthy Weight   Heart Healthy   High Calcium   High Fiber   Low Calorie   Low Carb   Low Sat Fat  

We’ve taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market’s fish counter, a better choice than canned varieties. Make It a Meal: Try these cakes with some tangy tartar sauce and coleslaw.


 1 pound crabmeat

2 cups fresh whole-wheat breadcrumbs, (see Tip)

1/2 red bell pepper, minced

3 scallions, sliced

1/4 cup reduced-fat mayonnaise

2 large eggs

1 large egg white

10 dashes hot sauce, such as

1/2 teaspoon celery salt

1/4 teaspoon freshly ground pepper

6 lemon wedges, for garnish


 Step 1
Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray.

Step 2
Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.


 Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.


 Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs.

Muffin-Tin Crab Cakes


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Per serving

Calories: 183

Carbohydrates: 18g

Fat: 5g

Protein: 21g

Dietary Fiber: 6g

Saturated Fat: 1g

Monounsaturated Fat: 1g

Cholesterol: 124mg

Potassium: 96mg

Sodium: 574mg

Exchanges: 1 starch, 3 very lean meat

Carbohydrate Servings: 1



Salmon Classic

Provided by


Prep Time
10 min.
Total Time
10 min.
Nutrition Profile: Diabetes Appropriate   Heart Healthy   Low Calorie   Low Carb   Low Cholesterol   Low Sat Fat   Low Sodium  

Smoked salmon is always a cocktail party favorite.


 16 slices “party size” pumpernickel bread

1/2 cup horseradish cream

16 slices smoked salmon

 Dill sprigs, for garnish


 Step 1
Top each pumpernickel slice with 1 1/2 teaspoons horseradish cream and 1 slice salmon. Garnish with a sprig of dill

Per serving

Calories: 48

Carbohydrates: 5g

Fat: 1g

Protein: 4g

Dietary Fiber: 1g

Saturated Fat: 0g

Monounsaturated Fat: 1g

Cholesterol: 4mg

Potassium: 28mg

Sodium: 171mg

Exchanges: 1/2 starch, 1/2 lean meat

Carbohydrate Servings: 0


Salmon Classic