Appetizers

      Spicy Buffalo Cauliflower Nuggets

1/2 head cauliflower; steamed until fragrant and soft
1/2 c panko; or any other preferred breadcrumbs
1 egg white
1 tsp garlic powder
1 tsp onion powder
2 tbsp hot sauce (I used Frank's red hot sauce)
salt and pepper to taste

1. Preheat oven to 375 degrees.
2. Steam cauliflower and add to bowl; mash with fork until grated consistency.
3. Combine mashed cauliflower with egg white, seasoning, and bread crumbs; mix well.
4. Using your hands, form small patties and place on parchment lined baking sheet.
5. Cook patties in oven 20-25 minutes; flipping patties after 10-12 minutes. 

** So I only used 1 egg white and they were a little crumbly when I tried to flip them, so next time I would try 2 egg whites. Also adding cheese could add a different flavor component as well.** 

Baked Mozzarella Sticks

Bakes Mozzarella Sticks; serves 2

4 sticks of reduced fat mozzarella string cheese
1/4 c flour; you could substitute whole wheat flour
1/4 c Panko bread crumbs
1 egg white

1. Pre-heat oven to 350 degrees and line a baking sheet with foil; cover foil with baking spray
2. Cut string cheese in half.
3. Dip cut cheese into egg whites then coat with flour
4. Place cheese coated in flour back into egg whites and then coat with Panko bread crumbs
5. Repeat steps until all cheese is rolled in both the flour and the Panko bread crumbs.
6. Bake at 350 degrees for 10-15 minutes being careful to watch for the mozzarella melting and oozing too rapidly. Enjoy!

Greek Dip

1 cup roasted red pepper hummus
1 8 oz container crumbled feta cheese
1/4 cup banana peppers
1/4 cup diced tomatoes and diced red onion combined
olive oil drizzle
pepper
crushed red pepper
dried basil

1. Spread hummus on bottom of 9 x 13 dish
2. Layer with diced onion, tomato, and banana peppers
3. Top with crumbled feta and drizzle extra virgin olive oil on top.
4. Sprinkle seasoning to taste and serve with pita chips or veggies.

Feta Dip

1 container crumbled feta

1-2 ripe avocados peeled and cut into chunks

1/2 pint cherry tomatoes cut in half

1/4 red onion finely chopped

1 1/2 tbsp red wine vinegar

1 tsp italian seasoning (or 1/3 tsp each of basil, garlic, oregano)

1/2 tsp lemon juice

1 1/2 tbsp olive oil

1. Combine feta, tomatoes, avocado, and onion and medium bowl.

2. Whisk olive oil into red wine vinegar; add lemon juice and seasonings.

3. Pour dressing over combined ingredients.

4. Serve with pretzel thins.

5. Store left overs in fridge with a dash of lime juice to keep avocados fresh; will last 1-2 days in fridge.