Cooking for 2: Appetizers and Sides

Add tasty appetizers and sides to any meal for two.

Crispy Chicken Nibblers

"I like foods that are simple and scrumptious and have a little Italian flair. We enjoy these chicken nuggets with mashed potatoes and corn."
-- Lora P. of Everett, Washington.

Prep/Total Time: 20 minutes

You Will Need
3/4 cup Corn Chex
1/3 cup cornflakes
1 garlic clove, peeled
1 teaspoon dried minced onion
1 teaspoon Italian seasoning
1/8 teaspoon salt
1 egg
1/2 pound boneless skinless chicken breast,cut into bite-size pieces
1 cup canola oil
Ranch salad dressing, optional

What to Do
1. In a blender or food processor, combine the first six ingredients; cover and process until fine crumbs form.

2. Transfer to a resealable plastic bag. In a shallow bowl, beat the egg. Coat chicken pieces with egg, then place in bag and shake to coat.

3. In a large skillet, heat oil to 375°F. Cook chicken pieces in oil for 5-6 minutes or until golden brown, turning occasionally.

4. Drain on paper towels. Serve with ranch dressing for dipping if desired.

Serves: 2

Per serving (12 pieces) 409 calories, 26 g fat (3 g saturated fat), 169 mg cholesterol, 376 mg sodium, 15 g carbohydrate, 1 g fiber, 27 g protein.

Italian-Style Drop Biscuits

Adding green chilies to this garlic-cheese biscuit recipe creates a treat no one will be able to resist.

Prep/Total Time: 20 minutes

You Will Need
1 cup biscuit/baking mix
1/2 cup shredded cheddar cheese
2 tablespoons chopped green chilies
1/4 cup cold water
4 teaspoons butter, melted
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning


What to Do
1. In a small bowl, combine the biscuit mix, cheese and chilies.

2. Stir in water until a soft dough forms; stir 30 seconds longer.

3. Drop dough into six mounds 2 inches. apart on a baking sheet coated with nonstick cooking spray. Bake at 450°F for 8-10 minutes or until golden brown.

4. In a small bowl, combine the butter, parsley, garlic powder and Italian seasoning. Brush over biscuits. Serve warm.

Makes: 6 biscuits

Per Serving (1 biscuit prepared with reduced-fat baking mix, reduced-fat cheese and reduced-fat butter) 115 calories, 5 g fat (2 g saturated fat), 11 mg cholesterol, 320 mg sodium, 15 g carbohydrate, trace fiber, 4 g protein.

Microwave Texas Nachos

Ready in minutes, these easy nachos are great for a light luncheon or snack.

Prep/Total Time: 25 minutes

You Will Need
2 ounces uncooked chorizo sausage or bulk spicy pork sausage
1 garlic clove, minced
1/4 cup refried beans
2 cups tortilla chips
1/2 cup shredded Colby-Monterey Jack cheese
1/2 cup shredded lettuce
1 small tomato, seeded and diced
3 tablespoons chopped onion
1/4 cup sour cream
1/4 cup guacamole
2 tablespoons sliced jalapeño pepper

What to Do
1. In a small skillet, cook sausage and garlic over medium heat until meat is no longer pink: drain.

2. In a microwave-safe dish, combine the sausage mixture and beans. Cover and microwave on high for 1-2 minutes or until heated through: stir.

3. Place the tortilla chips on a microwave-safe serving plate: sprinkle with cheese. Heat, uncovered, on high for 1 minute or until cheese is melted.

4. Crumble sausage mixture over chips and cheese. Top with the lettuce, tomato, onion, sour cream, guacamole, and jalapeño. Serve immediately.

Serves: 2

Per serving: (prepared with turkey sausage, fat-free refried beans, baked chips, reduced-fat cheese and reduced-fat sour cream) 388 calories, 17 g fat (7 g saturated fat), 45 mg cholesterol, 871 mg sodium, 41 g carbohydrate, 7 g fiber, 21 g protein.

Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. This recipe was tested in a 1,100-watt microwave.

Pesto Pita Appetizers

"These savory crisps are wonderful with creamy soups."
-- Lillian J. of Gainesville, Florida.

Prep/Total Time: 15 minutes

You Will Need
1 whole pita bread (6 inches)
3 tablespoons prepared pesto
3 tablespoons grated Parmesan cheese

What to Do
1. Split pita bread into two rounds. Spread with pesto and sprinkle with cheese.

2. Cut each into six wedges. Place on an ungreased baking sheet. Bake at 350°F for 10-12 minutes or until crisp. Serve warm.

Serves: 2

Per serving: (6 wedges) 233 calories, 13 g fat (4 g saturated fat), 13 mg cholesterol, 479 mg sodium, 19 g carbohydrate, 1 g fiber, 10 g protein.

Super Veggie Tossed Salad

"For our Super Veggie Tossed Salad, Jim cleans and prepares all of the veggies while I work with the Salad Shooter." -- LaDonna R., Ponca City, Oklahoma

Prep/Total Time: 30 minutes

You Will Need
1 cup torn leaf lettuce
1 small tomato, diced
1/4 cup fresh cauliflowerets
1/4 cup fresh broccoli florets
1/4 cup diced cucumber
1 small carrot, julienned
2 radishes, sliced
2 tablespoons diced celery
2 tablespoons diced green pepper
1 green onion, thinly sliced
1/4 cup Italian salad dressing or dressing of your choice

What to Do
In a serving bowl, combine the first 10 ingredients. Drizzle with dressing and toss to coat.

Serves: 2

Per serving: (prepared with fat-free dressing) 60 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 460 mg sodium, 12 g carbohydrate, 3 g fiber, 2 g protein.