Healthy Shareable Bites

Looking for some last minute appetizers before the big Patriots Game tomorrow? Check out a few of our favorite shareable bites!

Miniature Mushroom Pizzas


  • 30-35 baby bella mushroom caps
  • 3 T extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, sliced
  • 30-35 mozzarella pearls
  • 1/2 cup fresh basil, chopped
  • salt and pepper to taste


  1. Preheat oven to 375 degrees
  2. Mix olive oil and garlic
  3. Clean mushroom caps then arrange on a baking sheet. Brush each cap with olive oil garlic mixture
  4. Add sliced of tomato, one mozzarella pearl, and a sprinkling of basil to each mushroom cap
  5. Bake 20 minutes or until mushrooms have softened and cheese has melted. Salt and pepper to taste and garnish with more basil.



  • 6 jalapeños
  • 2T of plain low-fat Greek yogurt
  • 2T of fresh salsa
  • 1 squeezed lime wedge
  • 1/2 avocado
  • Season to taste with choice of low sodium seasoning (ie: garlic powder, Cayenne pepper, paprika, etc.)


  1. Preheat oven to 400 degrees
  2. Slice jalapeños in half lengthwise and scrape out the seeds
  3. Place jalapeños halves on a nonstick baking sheet and bake for 15 minutes
  4. While your jalapeños are cooking, mash together avocado, Greek yogurt, salsa and seasoning
  5. Remove jalapeños oven and let cool. Once cool, stuff each jalapeño half with avocado mixture
  6. Return to the oven at 400 degrees for an additional 15 minutes. Serve with salsa on side.

Grilled Shrimp Skewers with Cilantro Pesto



  • 1/2c extra virgin olive oil
  • 1c raw walnut pieces
  • 2c fresh cilantro
  • 1/2c grated parmesan cheese
  • salt to taste


  • 1lb thawed pre=cooked shrimp
  • 3T Olive Oil
  • 2T garlic powder


  1. Coat shrimp with olive oil and garlic powder. Let sit in the fridge for at least 1 hour
  2. Place all pesto ingredients in a blender (olive oil, walnuts, cilantro, parmesan cheese and salt) and blend until smooth
  3. Skewer Shrimp and place on the grill. Since the shrimp is pre-cooked, it will only take a few minutes on each side.
  4. Transfer the skewers to serving dish and baste with pesto. Cool slightly and serve