Endive Bites with Goat Cheese, Figs & Honey

When guests are coming, it's always helpful to have a quick, no-cook appetizer on the menu. These fresh, crisp endive leaves with creamy goat cheese and sweet honey are a cinch to put together, and will please even the pickiest guest.

Photo: Yvonne Duivenvoorden

By Jill Silverman Hough

Serves: 10
Hands-on time: 15 minutes
Total time: 15 minutes

INGREDIENTS:

• 4 large heads white and/or red endive, trimmed and separated into leaves (about 30 leaves)
• 2/3 cup soft goat cheese
• 5 unsweetened dried figs, each cut into 6 pieces
• 1/2 tsp fresh ground black pepper
• 1 tbsp raw honey

INSTRUCTIONS:

1. Fill bottom end of each endive leaf with about 1 tsp cheese, arranging filled leaves on a platter. Top cheese with a piece of fig.
2. Sprinkle filled ends with pepper with pepper and drizzle with honey.

Nutrients per serving (3 endive bites with toppings): Calories: 112, Total Fat: 5 g, Sat. Fat: 3 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1 g, Carbs: 12 g, Fiber: 4 g, Sugars: 4 g, Protein: 7 g, Sodium: 129 mg, Cholesterol: 10 mg

Garlic Parmesan Roasted Chickpeas

Salty Parmesan and pungent garlic mingle with crunchy roasted chickpeas in our reader's winning recipe, which she created as a snack for her nut-allergic sons.

Photo: Maya Visnyei

By Brenda Bennett

Makes: 2 1/2 cups
Hands-on time: 10 minutes
Total time: 55 minutes (plus drying time)

INGREDIENTS:

• 2 15 1/2-oz BPA-free cans chickpeas (aka garbanzo beans), drained and rinsed
• 1 tbsp olive oil
• 1 tsp minced garlic
• 1/2 tsp sea salt
• Fresh ground black pepper, to taste
• 1/2 cup grated Parmesan cheese

INSTRUCTIONS:

1. Spread chickpeas on several layers of paper towel and let dry for 30 minutes.
2. Preheat oven to 400°F. In a medium bowl, combine oil, garlic, salt and pepper. Add cheese and stir until crumbly and oil is absorbed. Add chickpeas and toss to coat.
3. Spread on a baking sheet and bake for 45 to 50 minutes, until golden and crispy.

Nutrients per serving (1/4 cup Garlic Parmesan Roasted Chickpeas): Calories: 118, Total Fat: 3 g, Sat. Fat: 1 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1 g, Carbs: 15 g, Fiber: 3 g, Sugars: 1 g, Protein: 6 g, Sodium: 202 mg, Cholesterol: 4 mg

Chicken Egg Rolls with Red Cabbage, Mango & Lime

Wrap up a refreshing lunch with our clean egg rolls, loaded with chicken, cabbage, mango and cilantro and baked until golden brown – with just 10 minutes of hands-on time!

Photo: Natalie Perry

By Robin Miller

Serves: 4
Hands-on time: 10 minutes
Total time: 40 minutes

INGREDIENTS:

• 4 bone-in skinless chicken breasts
• 1/4 cup brown rice
• 1 cup shredded red cabbage
• 1 cup peeled and diced mango
• 2 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 1/2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 8 egg roll wrappers

INSTRUCTIONS:

1. Preheat oven to 375°F. Mist a large baking sheet with olive oil cooking spray. Place chicken breasts on sheet and roast until cooked through and no longer pink inside, 25 to 30 minutes. Maintain oven temperature.
2. Meanwhile, cook brown rice according to package directions.
3. When chicken is cool enough to handle, use a fork to shred meat from the bone, making 2-inch pieces. Combine chicken, cabbage, mango, rice, cilantro, lime juice, soy sauce and sesame oil; mix well.
4. Spoon mixture diagonally onto centers of wrappers, dividing evenly. Fold both short corners up and over filling. Fold 1 long corner to center; roll towards remaining corner. Transfer rolls to baking sheet, seam side down, and mist with cooking spray. Bake for 10 to 15 minutes, or until golden brown.

Nutrients per serving (2 egg rolls): Calories: 372, Total Fat: 5 g, Sat. Fat: 1 g, Carbs: 49g, Fiber 3 g, Sugars: 8 g, Protein 33 g, Sodium 464 mg, Cholesterol: 72 mg