Ingredients Inc.‘s 20 Minute Appetizers

FOUR CHEESE AND PEPPER PIZZA
Serves 4 to 6

1 (12 oz) large packaged pizza crust
3 to 4 plum tomatoes, sliced (I used 3)
1 tbsp. olive oil
2 garlic cloves, minced
3/4 cup shredded provolone or fontina cheese, shredded
1/2 cup Parmesan cheese, shredded
1/2 cup feta cheese, crumbled
1 large green bell or red bell peppers, chopped
1 bunch green onions, chopped (1/3 cup)
8 oz. sliced fresh mozzarella
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil
1. Preheat oven to 375°F. Place pizza crust on baking sheet. Arrange tomato slices in a baking dish. In a small bowl combine oil and garlic; mix to combine. Brush mixture over both sides of tomatoes. Let stand.
2. Sprinkle pizza crust with provolone, Parmesan and feta. Add bell peppers and green onions. Arrange slices of mozzarella overlapping with reserved tomato slices. Season to taste with salt and pepper. Bake on baking sheet or directly on oven rack for 20 minutes. Let stand 5 minutes. Sprinkle with parsley and basil, slice, and serve.

Honey Mustard Chicken Fingers

Prep: 10 minutes
Cook: 10 minutes

Yield: 4 servings

1/2 cup Dijon mustard
4 tablespoons honey
11/4 pounds chicken tenders
1 cup panko breadcrumbs

1. Combine first 2 ingredients in a shallow bowl, stirring well. Dip chicken in mustard mixture; dredge in breadcrumbs. Place on a baking sheet coated with cooking spray. 2. Bake at 400F 10 to 12 minutes or until chicken is no longer pink and lightly browned
Sun-Dried Tomato Dip
Prep: 10 minutes
Yield: 1 1/2 cups
Ingredients
1 (8-ounce) package low-fat cream cheese
1/2 cup low-fat mayonnaise
2 cloves garlic
1/2 cup sun-dried tomatoes
1 tablespoon chopped fresh basil

Preparation
1. Combine all ingredients in a container of a food processor; process until combined. Serve with crackers or vegetables.

Smoked Salmon Dip

Prep: 10 minutes
Yield: about 2 cups
Ingredients
2 (4-ounce) packages smoked salmon, divided
1 (8-ounce) package light cream cheese, softened
1/2 cup light sour cream
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill
Assorted crackers, vegetables
Garnish: fresh dill
Preparation
1. In a food processor, combine 1 package salmon, cream cheese, and sour cream. Pulse until mixture is smooth. Add lemon juice, remaining smoked salmon and dill; pulse until consistency is spreadable.
2. Chill and serve with assorted crackers and vegetables. Garnish with fresh dill, if desired.

Homemade Granola Bars
Prep: 15 minutes
Cook: 20 minutes
Yield: Yield: 16 to 20 servings
Ingredients
1 cup pecans
1 cup almonds
1/2 cup dried apricots
1/2 cup dried pineapple
1 cup dried figs
11/2 cups rolled oats
1/2 cup dried cranberries
11/2 cups organic unsweetened gluten-free crispy brown rice cereal (I used the brand “Erewhon”)
3 egg whites
1/4 cup agave nectar
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon vanilla extract
Preparation
1. Preheat oven to 350F. Lightly grease a 13-x-9-inch metal baking pan.

2. Combine pecans almonds and next3 ingredients in a container of a food processor. Lightly pulse until chopped. Transfer to a mixing bowl. Add oats and next 3 ingredients, stirring well.

3. In a separate bowl, stir together egg whites, agave nectar and remaining ingredients.

4. Spread into prepared pan and bake 20 to 25 minutes or until lightly browned. Allow to cool completely before serving. Store in an airtight container.

Crustless Spinach Tarts
Prep: 10 minutes
Cook: 30 minutes
Yield:  6 to 8 servings
Ingredients
1 (16-ounce) package frozen spinach
3 egg whites
11/2 cups (12-ounce) 2% cottage cheese
1 cup low-fat finely shredded mozzarella cheese
1 cup shredded or freshly grated Parmesan
Preparation
1. Cook spinach in microwave; drain well.
2. In a separate bowl, combine egg whites and next 2 ingredients; stir in spinach. Pour mixture into lightly greased muffin pans. Sprinkle Parmesan cheese evenly over tops. Bake at 400F for 30 to 35 minutes or until lightly browned.