The most fun party is one that doesn’t stop for dinner. But how do you keep your guests from getting hungry without a meal?   Serve up some hearty appetizers with protein..and not just cheese!

 First we’ll start with some heart healthy avocado.. I serve this with red, orange and yellow pepper wedges and some multigrain chips.

My Favorite Guacamole!

5  ripe avocados

1 cup finely chopped white onion
½  Jalapeno chile, finely chopped no seeds.
1/4 cup fresh lime juice, or to taste
3/4 cup pomegranate seeds (from 1 pomegranate)
 1  diced, peeled mango
1/2 cup chopped cilantro

salt to taste
Garnish: lime wedges

Halve, pit, and peel avocados. Coarsely mash with mix and masher in a bowl.  Chop onion with cilantro and jalapeno in Manual food processor. Stir in onion, chile, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.

Guacamole can be made 4 hours ahead and chilled, its surface covered with parchment paper or plastic wrap. Bring to room temperature and stir before serving

SILVER DOLLAR CRABCAKES

It’s always best to prepare in advance. I always make these a week ahead of time and freeze. You can reheat them frozen.

1 large egg

3 TBSP reduced calorie Mayonnaise

1 TBSP lemon juice

4 tsp Dijon mustard

1 pound crabmeat, drained well, patted dry

1 cup FRESH breadcrumbs

¼ cup finely chopped green onions

2TBSP chopped fresh Parsley

1 tsp grated lemon peel

1/ tsp salt

¼ tsp cayenne pepper

Whisk first 4 ingredients in large bowl to blend. Add Crab, breadcrumbs, green onions, parsley, lemon, salt and pepper; Stir to combine.

Using TBSP scoop , form a 2 inch diameter cake.  Oil Pampered Chef baking stone and place crab cakes on stone. My suggestion, Large round Stone  Bake 425 about 15 minutes  or until golden .

Cool and freeze on a cookie sheet.  Once frozen, put in a freezer proof zip lock.  Can be reheated frozen on a  Pampered Chef Baking Stone

Turkey Tapenade Meatballs

From The Pampered Chef

Steak Crostini

The Pampered Chef

And the meat lovers will appreciate this one!  It’s also lovely to look at!

  1 loaf (16 oz) inch baguette

  1/2 cup sour cream

 2 tbsp chopped fresh chives

  1   garlic clove, pressed

· 3/4 tsp salt, divided

 1 tbsp olive oil

 2   beef tenderloin filets (4-5 oz each  1 in. thick)

 1 tbsp coarsely ground Peppercorn Medley

Roasted Cherry Tomatoes ( Roast tomatoes ,425F for 15 min on a baking stone)

 Additional chopped fresh chives (optional)

1.   Preheat oven to 425°F (220°C). Cut baguette on a bias into twenty-four 1/2-inch-thick (1-cm) slices. Arrange bread on Large Sheet Pan; spray with olive oil. Bake 8-10 minutes or until golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Meanwhile, for sauce, combine sour cream, chives, pressed garlic and 1/4 tsp (1 mL) of the salt; mix well.

2.  For filets, add oil to (10-in./24-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Season filets with Peppercorn Medley and remaining salt. Reduce heat to medium; cook 6-10 minutes or until Pocket Thermometer registers 140°F (60°C) for medium-rare doneness, turning once. Transfer filets to plate; tent with foil and let stand 5 minutes (temperature will rise to 145°F/63°C). Thinly slice filets. Spoon sauce over baguette slices; top with filet slices, tomatoes and additional chives, if desired.