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In a couple of days we will be getting rid of the 2005 calendar and hanging up the 2006 one. I don’t know about you, but I have three calendars in various places in our house, not counting the one I carry in my purse. Thank goodness for the numbered squares to keep track of everything that’s going on in our lives. How would we remember where to be and when without a calendar.

This column is about certain types of foods for New Year’s Eve celebrations. Focusing in on low carb and low fat appetizers that you can serve is the plan for today. We may as well “jump the gun” on the dieting thing many of us make as a New Year’s resolution and start one day early.

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I have a couple of recipes for seasoned chicken wings that are very good. I know, you can buy them seasoned and frozen but you might want to consider these. Once you try these, you’ll understand the name, they’re totally addictive. They’re a bit messy and time consuming but your guests will wish you had made more.

WINGS

4 lbs. chicken wings

1 c. grated Parmesan cheese

2 T. dried parsley flakes

1 T. diced oregano leaves

2 t. paprika

1 t. salt

1/2 t. pepper

1/2 c. butter or margarine

Cut wings at joint, discarding tips or buy the disjointed-type wings. Rinse wings and set aside on paper towels.

Combine next six ingredients in a shallow pan (pie pan works well).

Line two 9x13 pans or a 15x10 pan with foil. (Be sure you do this or you’ll be scrubbing the pan forever.) The new “release-type” of foil is great to use.

Melt the butter in the microwave and pour into a shallow pan. Dip each chicken piece in butter and roll in cheese mixture.

Arrange in the foil-lined pans. Bake for one hour at 350 degrees. Makes about 50 pieces.

NOTE: When I made them I prepared them a couple hours ahead of time and put them in the fridge covered with waxed paper. Then baked them at the appropriate time. Each piece has just a trace of carbs, a trace of fiber and 4 grams protein.

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If you like hot and spicy, this is for you.

HOT WINGS

1 t. cayenne pepper (ground red pepper)

2 t. dried oregano

2 t. thyme leaves

2 t. paprika

1 t. curry powder

2 lbs. chicken wings, disjointed, discard the tips*

Combine all seasonings in a bowl; mix well.

Arrange wings in a shallow pan (as above) and sprinkle mixture evenly over them, turning to coat both sides. Bake at 375 degrees for 40-50 minutes or until crisp. Serve with ranch or blue cheese dressing. Makes 24 pieces. Each piece has just a trace of carbs, a trace of fiber and 4 grams protein.

*You may freeze the wing tips and use them to make chicken broth.

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Serve this dip with green and red pepper strips, cucumber slices, celery sticks or low-carb crackers.

ARTICHOKE PARMESAN DIP

1 13-1/2 oz. can artichoke hearts, drained and chopped

1 c. mayo (can use light)

1 c. grated Parmesan cheese

1 clove garlic, crushed or 1 t. chopped garlic in the jar

paprika

Mix artichokes with the next three ingredients; mix well.

Put mixture in a small, oven-proof casserole. Sprinkle a little paprika on top. Bake at 325 degrees for 45 minutes.

It has 3 grams carbs, 1 gram fiber. Makes about 2 cups.

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Serve a variety of low-carb and low-fat crackers with this spread. It’s yummy.

NUTTY FRUIT SPREAD

2 T. orange-flavored liqueur or orange juice

1 T. honey

1 8 oz. package “lite” cream cheese, softened

1/2 c. diced fruits and raisins (available in packages in supermarkets)

1/4 c. chopped honey-roasted nuts

Mix all ingredients in a bowl. Spoon into serving dish. Cover and refrigerate about one hour or until firm. Makes about 1-1/2 c.

One tablespoon has 4 grams carbs, 2 grams saturated fat.

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And a fruity dip for fresh fruit or cheese cubes.

fruit and yogurt dip

1 c. vanilla yogurt

1/4 c. flaked coconut

1-8 oz. can crushed pineapple in juice, drained

2 T. packed brown sugar

Combine all ingredients in bowl; mix well. Cover and refrigerate at least one hour. Makes about 2 cups dip. One tablespoon has 2 grams carbs and no fat.

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And a taco flavored dip . . .

MEXI-DIP

1/2 lb. ground beef, cooked until browned, drained

1/2 t. dry mustard

1/4 to 1/2 t. chili powder

1/4 c. finely chopped onion

1/4 c. finely chopped green pepper

1-16 oz. can refried beans

1-8 oz. can tomato sauce

1 package (1-1/4 oz.) taco seasoning mix

sour cream topping (recipe follows)

finely shredded lettuce

shredded sharp or mild cheddar cheese

In a saucepan, combine beef with next seven ingredients. Heat to boiling, stirring constantly. Spread in ungreased 9-inch pie plate. Cool mixture, spread with sour cream topping. Sprinkle with lettuce and cheese. Serve with tortilla chips or corn chip scoops. Makes about 3-1/2 c. dip.

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SOUR CREAM TOPPING

1 c. sour cream (lite may be used)

2 T. shredded cheddar cheese

1/4 t. chili powder

Combine all ingredients in small bowl.

One tablespoon of dip has 1 carb and 1 gram saturated fat.

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Have a safe New Year’s Eve celebration and make the coming year of 2006 be as fruitful as you can make it be. Love, laugh and be merry!

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