Hy-Vee’s Petite Parmesan Crisps recipe

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Petite Parmesan Crisps

Makes 18 individual cups

All you need:

1 (6 oz) package shredded Parmesan cheese

All you do:

  1. Pre-heat oven to 400 degrees. Place a mounded tablespoon of cheese onto prepared cookie sheet; flatten slightly. Repeat, allowing 1 inch between circles. Bake for 4-5 minutes or until slightly bubbly and lightly golden. Immediately remove with a metal spatula and gently drape over inverted 1-inch-diameter mini muffin cups to cool and stiffen into cup shapes. Repeat for remaining batches.
  2. Store crisps in an airtight container at room temperature for up to 8 hours. Fill with one of the savory fillings to the left and serve within 30 minutes.

Nutrition per crisp: 35 calories, 2.5 g fat, 1.5 g saturated fat, 10 mg cholesterol, 135 mg sodium, 0 g carbohydrate, 0 g fiber, 3 g protein, 10% calcium, 2% vitamin A, 0 % vitamin C, 0% iron

Source: Hy-Vee Season’s Magazine

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Filing ideas:

Cerviche

  1. In a medium skillet heat 1 tablespoon olive oil over medium heat.
  2. Cook ½ pound bay scallops in hot oil for 2 minutes on each side or until cooked through. Let cool.
  3. Cut scallops in half.
  4. Cube ½ pound cooked shrimp.
  5. Combine shrimp, scallops and ¼ cup lemon juice.
  6. Cover and refrigerate for at least 1 hour.
  7. Drain scallop and shrimp mixture.
  8. Stir in ¼ cup chopped avocado, ¼ cup red bell pepper and 2 tablespoons chopped red onion.
  9. Spoon mixture into each crisp.

Apple-Blue Cheese Salad

  1. In a medium bowl, toss together ½ cup matchstick-cut Granny Smith apple, ½ cup sliced red grapes, 1/3 cup arugula leaves, ¼ cup blue cheese crumbles
  2. and ¼ cup toasted walnuts.
  3. Spoon mixture into each crisp.
  4. Drizzle with vinaigrette dressing, if desired.