Seanna Thomas: ABC Kitchen


Finger Foods: 3 Healthy Holiday Treats

F is for...

Healthy Party Foods |

ERRMAGERD...Finger Food!

Am I the only one that gets excited about food in a miniature size? Probably not. Which is why so many of us overdo it during the holidays and don't even realize it! Parties are everywhere and they are filled with chips and dips and tiny little sandwiches and things on a stick and OH...things wrapped in bacon. Everything is eventually going to be wrapped in bacon.

There is a time and place for all of those things but I'm here to help you with some lighter versions of delicious finger foods so you can have that "one more" and not feel guilty. These can ALL be made in advance, just waiting to be baked and served to your awesome (plus happy and healthy) guests. Plus the oven is set to one temperature for all three of these appetizers so you can make them at the same time! You're welcome.

And hey-have two deserve it.

Jalapeno Poppers


8-10 small jalapenos, cut in half and seeded
1 can white beans, drained and rinsed
1/4 cup cream cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1 cup whole wheat panko bread crumbs



 Preheat oven to 400 degrees

 In a food processor, blend beans, cream cheese, garlic powder, onion powder and salt until smooth

 Using a teaspoon, fill each half jalapeno with bean filling (they can be overflowing)

 Once full, dip jalapenos, filling side down, in bread crumbs. Make sure the filling is completely coated in bread crumbs

 Place on parchment paper covered baking sheet and bake for 15-20 minutes, until browned

 Serve warm with salsa (and probably a drink-these are HOT!)


Twice Baked Mini Potatoes


1 pound yellow baby potatoes, cut in half
2 tbsp 0% plain greek yogurt
1/4 cup OLD cheddar, grated and loosely packed
2 green onions, chopped
salt and pepper



 Preheat oven to 400 degrees

 Place potatoes cut side up on a parchment paper lined baking sheet and lightly drizzle with grapeseed oil.

 Bake for 25 minutes or until potatoes are starting to brown and can be pierced quite easily

 Once cool, carefully scoop the inside of potatoes into a bowl

 Mix the scooped potato with remaining ingredients and using a teaspoon, place back into potato "shells"

 Bake for 10-15 minutes, until brown and bubbly

 Serve warm with extra greek yogurt for dipping


Mini Sweet Potato Rosti with Spicy Maple Yogurt (These are my favourite)


2 medium sweet potatoes, peeled and grated (about 2 cups)
1 sweet onion, peeled and grated (about 1 cup)
A handful parsley, chopped
1 egg
Salt and pepper
1/2 cup 0% greek yogurt
2 tbsp real maple syrup
1/2 tsp sriracha
Toasted pecans (optional)


 Preheat oven to 400 degrees (See a theme here?)

 Mix grated sweet potato, onion, parsley, egg and salt and pepper to taste

 Depending on how big you want these to be, use a teaspoon or tablespoon to make little "nests" on a parchment paper lined baking sheet

 Bake for 15-20 minutes, depending on size. You want the edges to brown. Put the pecans in the oven for the last ten minutes, if using

 Mix the yogurt, maple syrup, sriracha and a pinch of salt to make the topping. Set aside

 Let the sweet potato rosti cool completely and remove from baking sheet. Top with a dollop of yogurt topping and a toasted pecan

 These can be served at room temperature...if you can wait

Ta-Da! Now just sit back and enjoy the party because you're going to be the most popular host EVER.

 RELATED: Quick & Easy Appetizers