2 boxes Green Giant Creamed Spinach
1 can artichoke hearts, chopped
1 cup grated cheddar
1 TBS worcestershire sauce

Cook spinach according to package directions. Remove from plastic bags. Stir in artichokes, cheese and worcestershire and heat through.

Alternate: After mixing all ingredients, pour into a baking dish and bake at 350 until bubbly.

Can be used for a side dish or served with pita chips or crackers for a dip.

12 cups water
2 pounds unpeeled medium shrimp
2 teaspoons Old Bay seasoning
1 cup chopped onion
1 cup chopped green bell pepper
2/3 cup cider vinegar
1 1/2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper

Bring water to a boil in a large saucepan. Add shrimp and seasoning; cook 3 minutes or until done. Drain and cool completely. Place shrimp in a large zip-top plastic bag. Add remaining ingredients; seal and marinate in refrigerator 30 minutes, turning bag occasionally. Remove shrimp from bag, reserving marinade. Peel shrimp; place in a large bowl. Add reserved marinade; toss gently to coat.

Yield: 18 servings (serving size: about 2 shrimp)

1 tablespoon white peppercorns
1 tablespoon minced fresh cilantro stems
1 tablespoon Thai fish sauce
sugar substitute equal to 1 teaspoon
1/2 teaspoon minced bird chile or 1 teaspoon minced serrano chile
1/4 teaspoon kosher or sea salt
12 jumbo shrimp (about 1 pound)
12 garlic cloves, minced
Cooking spray
3 tablespoons vegetable oil

Place peppercorns in a small skillet over medium-high heat; cook 1 minute or until toasted. Place peppercorns in a spice or coffee grinder, and process until finely ground.
Combine the ground pepper, cilantro, and next 6 ingredients (cilantro through garlic) in a large zip-top bag. Seal and marinate in refrigerator 30 minutes.

Preheat broiler.

Remove the shrimp from bag, shaking off the excess marinade; reserve the marinade. Place shrimp on a broiler pan coated with cooking spray; broil for 5 minutes on each side or until shrimp are done. Keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add marinade; sauté 1 minute or until the garlic is golden. Remove from heat; stir in shrimp.

Yield: 6 servings (serving size: 2 shrimp)

24 medium shiitake mushroom caps (about 1 1/2-inch diameter)
1/4 teaspoon freshly ground black pepper
12 medium sea scallops, cut in half (about 1 pound)
2 tablespoons commercial pesto

Preheat oven to 450°.
Arrange the shiitake mushroom caps in a shallow baking dish. Sprinkle the pepper into the mushroom caps. Place 1 scallop half into each mushroom cap. Spoon 1/4 teaspoon pesto onto each scallop half. Bake the mushrooms at 450° for 10 minutes or until the scallops are done.

Yield: 8 servings (serving size: 3 stuffed mushrooms)

1/2 cup olive oil
2 tbsp chile oil
1/4 cup fresh lime juice
2 large cloves garlic, minced
1 lb. cooked large shrimp
Salt and pepper to taste

In small bowl, combine oils, juice, and garlic. Put shrimp in resealable plastic bag. Pour marinade over shrimp; seal and let sit 30 minutes. Season with salt and pepper. To serve, thread two shrimp on a skewer.

Serves 12 for appetizers

2 teaspoons olive oil
1 eggplant, peeled, if desired, and cubed
3 fresh tomatoes, cubed
1 teaspoon sugar substitute
1/4 cup red wine vinegar
3 tablespoons capers
1/4 cup black olives, pitted and chopped
1/4 cup chopped fresh parsley or basil
Salt and pepper

Heat a skillet over medium heat and add oil. When the oil is hot; add eggplant and sauté for about 5 minutes or until slightly browned. Reduce heat to low. Cover and cook about 20 minutes or until soft.

Increase heat to high, add tomatoes, and cook for about 5 minutes. Add remaining ingredients and add salt and pepper to taste. Serve hot, cold, or at room temperature.

Makes 3 cups

2 cups frozen asparagus, thawed
1/2 medium ripe avocado, peeled, pitted, and chopped
3 tablespoons ricotta cheese
3 tablespoons of lemon juice
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 ripe plum tomatoes, seeded and coarsely chopped (about 1 cup)
1 small red onion, chopped (about 1/2 cup)
1/4 medium red bell pepper, chopped (about 1/4 cup)

In a blender or food processor, process the asparagus until smooth.

In a medium bowl, combine asparagus puree, avocado, ricotta, lemon juice, salt, and cayenne pepper. Mix until ingredients are well blended.

Add tomatoes, onion, and red pepper to the avocado mixture. Cover bowl tightly with plastic wrap and refrigerate until ready to serve.

Serves 12

1 clove garlic
3 tablespoons chopped fresh parsley
1 can (15 ounces) chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Assorted cut up veggies

In a blender or food processor fitted with a metal blade, process garlic until minced. Add cilantro and process until finely chopped, about 10-20 seconds.

Add chickpeas, lemon juice, oil, salt, and pepper sauce. Process until very smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Place dip in a serving bowl. Refrigerate overnight until ready to serve.

Place bowl in center of a large platter. Arrange cut-up veggies on platter and serve immediately.

Serves 8

8 tea bags or 3 tablespoons loose black tea leaves
3 cups of water
1/2 cup low-sugar teriyaki sauce
8 eggs, room temperature

Combine tea bags, water, and teriyaki sauce in medium saucepan; add eggs. Bring to a full boil over high heat. Remove from heat; cover tightly and let stand 10 minutes. Remove eggs; reserve liquid. Place eggs under cold running water until cool enough to handle. Gently tap each eggshell with back of a metal spoon until eggs are covered with fine cracks (do not peel eggs). Return eggs to reserved liquid. Bring to a boil; reduce heat, cover and simmer 25 minutes. Drain off liquid and refrigerate eggs until chilled, about 1 hour. Peel carefully before serving.

Serves 8

1/4 cup distilled white vinegar
1 tablespoon sugar substitute
2 teaspoons Kikkoman soy sauce
1 tablespoon water
1 can (4 oz) whole mushrooms, drained
Toasted sesame seed (optional)

Thoroughly combine vinegar, sugar, soy sauce, and water in a small bowl. Add mushrooms and toss to coat; sprinkle with sesame seed. Marinate 45 to 60 minutes; stirring occasionally. Drain off marinade; serve mushrooms with wooden toothpicks.

Serves 4 for appetizers