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Video: Get the skinny on cutting back on finger foods

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    >> a lot of you find yourselves going from party to party during the holidays and you may find yourself harder to resist the finger foods they put out.

    >> luckily we have devon alexander that came up with skin any versions of our favorites to cut down on the calories.

    >> i lost 70 pounds and kept it off for 20 years. you have to take the foods you love and make better versions of them.

    >> i called you the biggest chef loser. biggest loser chef.

    >> i was going to let that go.

    >> happy holidays. chef loser.

    >> you're going to make it healthier.

    >> so these are baked baby bells . we just take this and press this out.

    >> what is this?

    >> this is whole wheat pizza dough. a lot of grocery store specialty stores have it and you literally stick it in and cover it up. you can do something pretty if you want.

    >> that's it.

    >> yes, that's it.

    >> now i also -- you'll notice the seasoning, that's a garlic seasoning. if you wanted to do it with mar marinara sauce you could do it that way.

    >> this is real crab with green onions and red pepper and put that in there.

    >> what are we mixing it with?

    >> a little bit of natural light mayonnaise and then give it a kick with hot sesame soil.

    >> yeah.

    >> so i put these on brown rice crisps because they're crispy. they taste like a fried cracker.

    >> and they're gluten free.

    >> yeah.

    >> i love that you know that.

    >> scoop it on and there you have it. i don't have a lot of time to slave over the stove. especially if you're doing a big party.

    >> next, we have beef skewers. those are like 22 calories each.

    >> what?

    >> yes.

    >> you can eat the whole plate.

    >> here we go. it's japanese obviously. you just take this. really easy. now i mixed up ginger, green onions --

    >> what kind of beef?

    >> extra lean ground beef . it's only 150 calories for four ounces. and you make about two ounces here. literally just skewer them up and super simple.

    >> and the dip you have with it?

    >> that is a meso dressing you can buy. get a light one. be careful to read them.

    >> bigs in a blanket.

    >> i call these pigs in comforters.

    >> i've never seen them that big.

    >> they're only 145 calories. so you can eat the whole thing or you could cut them up and do them individually. here we have chicken sate. great party appetizer.

    >> those are only 25 calories each. i use natural turkey bacon. you could use a center cut bacon if you want to indulge.

    >> homemade chips are awesome.

    >> if people want more tips they should go to my facebook page and of course visit your page.

TODAY recipes
updated 12/6/2013 11:07:39 AM ET 2013-12-06T16:07:39

Recipe: Baked Babybels

  • Olive oil spray (propellant free)
  • 3 ounces whole wheat pizza dough
  • 1/2 teaspoon salt-free garlic seasoning blend
  • 2 rounds (21 grams each) Laughing Cow Mini Babybel Light

Preheat the oven to 450 degrees Fahrenheit. Place a sheet of nonstick foil on a small baking sheet. Lightly mist the foil with the olive oil spray.

Shape the pizza dough into 4 balls that weigh 3/4 ounce each. On a clean work surface, using your hands, flatten each until each is just large enough to completely enclose a cheese round. Sprinkle 1/8 teaspoon of the seasoning on each dough circle. Place one cheese circle in the center of each of the dough circles.

Carefully stretch the bare dough up and to the center so that the edges connect on top and the cheese is sealed inside. Make sure the bottom isn't any thinner than the rest of the dough, and be careful not to create any holes in the dough. Place them side by side, sealed sides up, on the prepared baking sheet, making sure they do not touch. Sprinkle the top of each with a few extra flecks of the seasoning to add color, if desired.

Bake for 5 to 7 minutes, watching them carefully during the last few minutes, or until the dough is cooked. Remove them from the oven before the cheese oozes out. Serve immediately.

Recipe: Yakitori beef skewers

  • 1 pound lean ground beef, preferably grass fed
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon fresh minced ginger
  • 2 teaspoons finely chopped green onion
  • 1 tablespoon, 1 teaspoon all-natural, low-sodium soy sauce
  • Sea salt to taste
  • Agave- or honey-sweetened all-natural Japanese dressing

Soak 8 wooden skewers in water for at least 30 minutes.

Preheat a grill to high heat.

Add the beef, garlic, ginger, green onion and soy sauce to a medium bowl. Mix well to combine. Season with salt.  

Divide the mixture into 8 equal portions.  Take one portion of the beef and shape it around a skewer, flattening the meat so it's about 1 1/2 inches wide and covers about 5 inches of length of the skewer. Place the finished skewer on a dinner plate. Repeat with the remaining meat mixture and skewers. Transfer the plate to the freezer and let the skewers sit about 10 minutes.

Grill the skewers for 2-3 minutes per side, or until the meat is cooked through and no longer pink.  Divide the yakitori among 4 serving plates, and serve alongside the dressing for dipping, if desired. Serve immediately. 

Serving Size

Makes 4 servings

Recipe: Asian crab salad on brown rice crisps

  • 2 medium scallions, trimmed and finely chopped (about 1/3 cup)
  • 2 tablespoons all-natural light sandwich spread
  • 1 teaspoon hot sesame oil
  • 1/4 red bell pepper, finely chopped (about 1/3 cup)
  • 8 ounces lump crabmeat, drained if necessary
  • 24 brown rice crackers, preferably tamari-seasoned

In a small mixing bowl, stir the scallions, sandwich spread, oil, and pepper until well combined. Gently stir in the crabmeat just until combined. Mound 1 tablespoon of the crab on each cracker. Serve immediately.

Serving Size

Makes 6 servings

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