Healthy Holiday Appetizers from Meijer Stores

Between Thanksgiving and New Year's, Americans will go to numerous parties and likely gain a little weight. The Meijer Healthy Living Team can lighten up your holiday eats and help you avoid the holiday bulge.

Meijer makes it easy to choose healthy foods to prepare your holiday meals with the NuVal® Nutritional scoring. Foods are scored 1 to 100. When comparing similar products, a more nutritious food will have a higher NuVal® score. Look for the NuVal® score on the price shelf tag under each product. Compare the NuVal® scores and trade up for better health!

Healthy Holiday Appetizers

Shrimp and Avocado Salad in Endive Cups

12 servings


  • 8 ounces medium shrimp, cooked and finely chopped
  • 2 tablespoons light mayonnaise
  • 2 tablespoons fresh chives, minced
  • 1 tablespoon fresh lemon juice
  • 1/2 avocado finely diced
  • Salt and pepper, to taste
  • 20 endive leaves (about 3 heads)


  1. In a small bowl, combine shrimp, cheese, avocado, chives, and juice; season with salt and pepper. Cover with plastic wrap, and refrigerate up to 1 day.
  2. To serve, place 1 tablespoon mixture on each endive leaf, and top with additional chives.

Recipe adapted from Everyday Food Magazine

Nutrition Information (per serving): Calories 50, Fat 2g, Carbohydrate 4g, Fiber 3g, Protein 5g

Sweet Potato Bruschetta with Blue Cheese and Bacon Topping

12 servings


  • 2 long, narrow sweet potatoes, unpeeled, scrubbed well, sliced into ½ inch slices
  • Olive oil or vegetable oil for spraying
  • ½ cup non-fat plain Greek Yogurt
  • ¼ teaspoon cayenne pepper
  • ¼ cup plus 1 Tablespoon Blue or Gorgonzola Cheese
  • 2 turkey bacon slices, cooked and crumbled
  • 2 tablespoons fresh chives, minced
  • 1 tablespoon chopped walnuts (optional)


  1. Preheat oven to 375 degrees Fahrenheit. Coat both sides of sweet potato slices with oil spray, and season with salt and pepper to taste. Spread potatoes onto a baking pan.
  2. Bake 25 to 30 minutes or until knife-tender. Let cool completely before topping.
  3. In a small bowl, combine yogurt, cayenne, and ¼ cup of the blue cheese. Cover and refrigerate until ready to serve.
  4. To assemble, evenly spoon the blue cheese topping onto the center of sweet potato slices. Sprinkle blue cheese topping evenly with bacon, chives, remaining blue cheese and (if desired) walnuts. Serve.

Recipe source:  Meijer Healthy Living Booklet November/December 2013

Nutrition Information (per serving):  Calories 80, Fat 2.5g, Carbohydrate 9g, Fiber 1g, Protein 5g

Pumpkin Hummus

16 servings


 1 can (15.5 ounces) chickpeas or garbanzo beans, rinsed and drained

  • 1 cup Libby's 100% Pure Pumpkin
  • 1 can (7 ounces) chipotle peppers in adobo sauce
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon McCormick Cayenne Pepper
  • 2 garlic clove
  • ½ teaspoon salt or more to taste
  • ¼ teaspoon ground black pepper


  1. Place chickpeas, pumpkin, lemon juice, water, garlic, salt and pepper into food processor; cover. Blend for 1 minute or until smooth. Additional water, a teaspoon at a time, can be added if a smoother consistency is desired.
  2. Stir in parsley. Serve immediately or refrigerate in tightly covered container for up to 4 days.
  3. Serve along with pita chips or raw vegetables.

Recipe adapted from Libby's Pumpkin  

Nutrition Information (per serving):  Calories 45, Fat 1g, Carbohydrate 7g, Fiber 2g, Protein 2g