Ingredients

• 0.5 oz fresh chives
• 1 package frozen popcorn shrimp (14–18 oz)
• ¼ cup reduced-fat mayonnaise
• ¼ cup sweet chili sauce
• 1 tablespoon sriracha sauce
• 2 cups broccoli slaw

Steps

1. Preheat oven to 425°F. Chop chives finely (¼ cup). Bake shrimp following package instructions.
2. Combine mayonnaise, sweet chili sauce, and sriracha sauce in large bowl. Add shrimp and stir to combine.
3. Spread broccoli slaw over serving platter; top with shrimp and sprinkle with chives. Serve.

Ingredients

• 2 tablespoons fresh chives
• 4 bakery Chicago hard rolls
• 1 cup deli baked potato salad
• 1 cup shredded cheddar cheese
• 8 teaspoons cooked bits pieces
• ⅓ cup sour cream

Prep

• Preheat oven to 425°F.
• Chop chives.
• Cut rolls into quarters; pull out center of each roll.

Steps

1. Preheat oven to 425°F. Chop chives. Cut rolls into quarters; pull out center of each roll.
2. Spread 1 tablespoon potato salad over each roll quarter; top with 1 tablespoon cheese and ½ teaspoon bacon. Place in muffin pan for ease in handling.
3. Bake 4–5 minutes until cheese melts and center is 165°F. Top each with 1 teaspoon sour cream; sprinkle with chives. Serve.

Ingredients

• 2 (3 oz) frozen crab cakes (or 8 mini)
• 1 (14 oz) can quartered artichoke hearts
• 1 (12 oz) loaf bakery French bread
• ½ cup Alfredo sauce
• ¼ cup bacon bits

Steps

1. Preheat oven to 425°F. Thaw crab cakes; drain artichokes. Cut bread into 12 (½-inch-thick) slices. Press each bread slice with thumb to make indentation for filling. Arrange on baking sheet and bake 3–4 minutes until toasted.
2. Place 1 artichoke heart quarter into center of each toast slice. Top with 2 teaspoons crab cake and 2 teaspoons Alfredo sauce; sprinkle with bacon. Bake 10–12 minutes until centers are 165°F. Serve.