Appetizers | Kretschmer Wheat Germ
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Appetizers

Sage, Sausage and Wheat Germ-Stuffed Mushrooms

Sage, Sausage and Wheat Germ-Stuffed Mushrooms

Nutrition Facts

Serving Size 1 mushroom (30g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 25
Calories From Fat 10
  • % Daily Value
  • Total Fat 1g 2%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg 15%
  • Sodium 65mg 3%
  • Potassium 105mg 3%
  • Total Carbohydrate 2g 1%
  • Dietary Fiber 0g 0%
  • Sugars 1g
  • Protein 2g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 2% Iron 2%
  • Vitamin E 2% Thiamin 2%
  • Folate 2% Phosphorus 4%
  • Magnesium 2% Zinc 2%
Having a dinner party or looking to try a delicious new appetizer? These mushrooms take little time to make, and they'll be a hit at your next party. We've replaced the bread crumbs with wheat germ to make them better for you.

Makes 24 mushrooms

24 large cremini mushrooms or white mushrooms

3 teaspoons olive oil, divided

2 tablespoons finely chopped shallots or onion

1 garlic clove, finely chopped

6 ounces sweet Italian chicken or turkey sausage, casings removed

1/4 cup Kretschmer Original Toasted Wheat Germ

1/2 teaspoon chopped fresh sage

Pinch freshly ground pepper, or to taste

5 tablespoons grated parmesan cheese, divided

Preheat oven to 400° F. Using a pastry brush, coat baking sheet with 1 teaspoon olive oil.

Trim mushroom ends, then carefully remove stems, keeping the caps intact. Chop stems into small pieces and place in medium bowl. Set aside.

In 10-inch skillet, heat 2 teaspoons olive oil over medium heat. Add onion and garlic and saute for about 2 minutes until softened slightly but not browned. Add sausage and stir until almost cooked, 3 to 4 minutes, using spoon to crumble the sausage. Add chopped mushroom stems and continue to cook until mushrooms are soft.

Turn off heat and stir in wheat germ, sage, pepper and 4 tablespoons parmesan cheese.

Stuff mushroom caps with a heaping tablespoon of sausage mixture (packed). Place mushrooms about 1/2 inch apart on prepared baking sheet, sprinkling the last tablespoon of parmesan cheese on each mushroom. Bake until mixture is hot and mushrooms are cooked, 12 to 15 minutes.

Recipe Type: 

Sweet and Sour Meatballs with Wheat Germ

Sweet and Sour Meatballs with Wheat Germ

Nutrition Facts

Serving Size 4 meatballs (363g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 430
Calories From Fat 160
  • % Daily Value
  • Total Fat 17g 26%
  • Saturated Fat 6g 30%
  • Trans Fat 0.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 9g
  • Cholesterol 105mg 35%
  • Sodium 820mg 34%
  • Potassium 1120mg 32%
  • Total Carbohydrate 41g 14%
  • Dietary Fiber 5g 20%
  • Sugars 26g
  • Protein 28g
  • Vitamin A 15% Vitamin C 35%
  • Calcium 6% Iron 35%
  • Vitamin E 30% Thiamin 10%
  • Folate 20% Phosphorus 35%
  • Magnesium 20% Zinc 45%

Perfect for a crowd or small group, these meatballs come together in no time. You can make them ahead and store in the refrigerator or freezer until ready to serve. We prepare them with wheat germ instead of bread crumbs for an extra boost of vitamin E, folic acid and other nutrients.

6 main-dish servings (12 appetizer servings)

Meatballs

1 1/2 pounds lean ground beef

1 small onion, peeled and grated (about 2 tablespoons)

1 egg

1/3 cup Kretschmer Original Toasted Wheat Germ

2 teaspoons Dijon mustard

1/4 teaspoon black pepper

1 teaspoon dried parsley

Sauce

2 tablespoons olive oil

1 small onion, peeled and finely chopped (about 3/4 cup)

2 cloves garlic, peeled and finely chopped

28-ounce can tomato puree

1/4 cup brown sugar

1/2 can whole cranberry sauce

1 cup sauerkraut

2 tablespoons lemon juice

1 bay leaf, optional

Preheat oven to 375° F. Line a rimmed baking sheet with parchment.

To prepare the meatballs, in large bowl mix beef, onion, egg, wheat germ, mustard, pepper and parsley. Using 1/4-cup ice cream scoop or your hands, make 24 equal-size meatballs (about 1 inch in diameter). Place on prepared baking sheet and bake for 20 minutes.

While meatballs are cooking, prepare sauce. Heat olive oil in large pot over medium-high heat. Turn heat down to medium low, add onion and garlic and cook, stirring often, for 5 minutes until onion is caramelized. Turn heat up to medium, add tomato puree and cook for 10 minutes. Stir in brown sugar, cranberry sauce, sauerkraut, lemon juice and bay leaf.

Bring sauce to a boil, reduce heat to medium low and simmer for 20 minutes. Add cooked meatballs and heat for 10 minutes on low. Serve hot.

Maryland-Style Wheat Germ Crab Cakes

Maryland-Style Wheat Germ Crab Cakes

Nutrition Facts

Serving Size: 1 crab cake (115g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 200
Calories From Fat 90
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 4g
  • Cholesterol 90mg 30%
  • Sodium 370mg 15%
  • Potassium 110mg 3%
  • Total Carbohydrate 10g 3%
  • Dietary Fiber 1g 4%
  • Sugars 1g
  • Protein 16g
  • Vitamin A 6% Vitamin C 10%
  • Calcium 6% Iron 6%
  • Vitamin E 15% Thiamin 4%
  • Folate 10% Phosphorus 6%
  • Magnesium 4% Zinc 6%

Nothing beats a crab cake full of lump crabmeat. Enjoy this traditional dish over a bed of fresh greens.

Serves 4 as an appetizer or light meal

2 tablespoons chopped fresh parsley

1/2 teaspoon chopped garlic

3 tablespoons Kretschmer Original Toasted Wheat Germ, divided

6 tablespoons panko crumbs

8 ounces fresh crabmeat

2 tablespoons light mayonnaise

1 large green onion, chopped

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

3/8 teaspoon Old Bay seasoning

1 egg, lightly beaten

2 tablespoons vegetable oil

Lemon wedges, for serving

Fresh pepper, for serving

In small bowl, mix together parsley, garlic, 2 tablespoons wheat germ and panko.

In large bowl, mix together crab meat, mayonnaise, green onion, lemon juice, Dijon mustard, remaining 1 tablespoon wheat germ, Old Bay seasoning and egg. Form mixture into 4 equal-size patties; dip each patty into wheat germ and herb mixture, coating completely. Place crab cakes on a plate and refrigerate for 15 minutes.

In large skillet, heat oil until shimmering. Place crab cakes in pan and cook for 7 to 8 minutes on each side or until crab cakes are lightly brown and slightly firm to touch.

Recipe Type: 

Black Bean, Wheat Germ and Mango Salsa

Black Bean, Wheat Germ and Mango Salsa

Nutrition Facts

Serving Size: 1/4 cup (89g)
Servings Per Recipe: 14
Amount Per Serving:
Calories 70
Calories From Fat 20
  • % Daily Value
  • Total Fat 2.5g 4%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg 0%
  • Sodium 110mg 5%
  • Potassium 250mg 7%
  • Total Carbohydrate 13g 4%
  • Dietary Fiber 3g 12%
  • Sugars 4g
  • Protein 2g
  • Vitamin A 6% Vitamin C 25%
  • Calcium 2% Iron 4%
  • Vitamin E 4% Thiamin 2%
  • Folate 10% Phosphorus 4%
  • Magnesium 4% Zinc 2%

If you’re looking for a healthy dip to go with your baked chips, try this satisfying salsa with all its Southwestern flavors. The wheat germ boosts the vitamins and minerals and gives it a nutty flavor.

Makes 3 1/2 cups

1 15 1/2-ounce can low-sodium black beans, drained and rinsed

1 cup frozen corn, thawed

1 avocado, peeled and diced

1 mango, peeled and diced

1 green onion, finely chopped

1/2 jalapeno pepper, deseeded and finely chopped

3 tablespoons Kretschmer Original Toasted Wheat Germ

4 tablespoons lime juice

1 teaspoon lime zest

1/4 teaspoon salt

1/2 cup finely chopped cilantro

Mix all ingredients in a large bowl to combine. Refrigerate for 30 minutes to allow the flavors to blend. Serve with baked corn tortilla chips.

Recipe Type: 

Deviled Eggs with Wheat Germ

Deviled Eggs with Wheat Germ

Nutrition Facts

Serving Size: 2 egg halves (61g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 90
Calories From Fat 60
  • % Daily Value
  • Total Fat 6g 9%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 2g
  • Cholesterol 185mg 62%
  • Sodium 160mg 7%
  • Potassium 85mg 2%
  • Total Carbohydrate 3g 1%
  • Dietary Fiber 0g 0%
  • Sugars 1g
  • Protein 7g
  • Vitamin A 8% Vitamin C 0%
  • Calcium 2% Iron 6%
  • Vitamin E 4% Thiamin 2%
  • Folate 8% Phosphorus 10%
  • Magnesium 2% Zinc 6%

Deviled eggs aren’t just for special occasions. They make a great snack or an easy party appetizer. The added wheat germ gives them extra texture and nutrition.

Makes 10 deviled egg halves

5 eggs

1 tablespoon salt

2 tablespoons light mayonnaise

1 tablespoon sweet relish

1/2 teaspoon Dijon mustard

1 tablespoon Kretschmer Original Toasted Wheat Germ

Paprika, for garnish

Place eggs in small pot and cover with an inch of cold water. Add 1 tablespoon salt and bring to a boil; cover, reduce heat to low and cook eggs for 1 more minute. Turn heat off and leave pot covered on hot burner allowing eggs to sit for 15 minutes. Run eggs under very cold water for 5 minutes to stop additional cooking.

Once eggs are cold, remove shells and rinse eggs under cold water again before slicing in half lengthwise. Remove yolks and place in a bowl. Add mayonnaise, relish, mustard and wheat germ. Stir to combine well.

Using a pastry bag, spoon or small sealable bag with the corner cut off, fill egg white centers with yolk mixture. Garnish eggs with paprika. Serve immediately or carefully cover with plastic wrap and refrigerate until ready to serve.

Butternut Squash Soup with Wheat Germ

Butternut Squash Soup with Wheat Germ

Nutrition Facts

Serving Size: generous 1 cup (485g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 260
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg 0%
  • Sodium 540mg 23%
  • Potassium 790mg 23%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 6g 24%
  • Sugars 10g
  • Protein 4g
  • Vitamin A 380% Vitamin C 70%
  • Calcium 10% Iron 15%
  • Vitamin E 35% Thiamin 20%
  • Folate 30% Phosphorus 15%
  • Magnesium 20% Zinc 8%

Get a delicious dose of vitamin A with this butternut squash soup. Make it ahead and take it along in a thermos for a healthy homemade lunch on the go.

Serves 4

2 1/2 pounds butternut squash, peeled and cubed (about 5 cups)

3 tablespoons olive oil, divided

1/2 teaspoon salt, divided

1 cup chopped leek, white and light green parts only

1/4 cup chopped shallots

1 tablespoon fresh thyme leaves

1/4 cup medium or dry sherry

1 quart low-sodium vegetable broth

1/4 teaspoon freshly ground black pepper

1/4 cup Kretschmer Honey Crunch Wheat Germ

Preheat oven to 400° F. Line baking sheet with foil. In large bowl toss squash with 1 tablespoon olive oil and 1/4 teaspoon salt. Place on baking sheet and roast for 25 minutes, stirring halfway through cooking time.

Meanwhile, heat remaining 2 tablespoons olive oil in 3-quart pot over medium-high heat. Add leeks and shallots, reduce heat to medium low and cook for 15 minutes, stirring often, until caramelized.

Remove squash from oven and add it to the leeks and shallots. Stir in thyme, sherry and broth. Bring to a boil, reduce heat to medium low and simmer, uncovered, for 30 minutes.

Remove from heat and blend using an immersion blender or blender until desired consistency. (If using a standard blender, let soup cool slightly before blending.) Reheat if desired. Stir in remaining salt and pepper and wheat germ. Serve immediately.

Recipe Type: 

Potato Pancakes with Kretschmer Wheat Germ

Wheat Germ and Potato Pancakes

Nutrition Facts

Serving Size: 5 pancakes (149g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 260
Calories From Fat 140
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 10g
  • Cholesterol 45mg 15%
  • Sodium 310mg 13%
  • Potassium 0mg 0%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 3g 12%
  • Sugars 2g
  • Protein 5g
  • Vitamin A 2% Vitamin C 15%
  • Calcium 2% Iron 6%
  • Vitamin E 20% Thiamin 15%
  • Folate 15% Phosphorus 10%
  • Magnesium 10% Zinc 8%

Potato pancakes aren’t just for special occasions. Make them as a side dish at dinner or for brunch on the weekend. Try serving them with smoked salmon and Greek yogurt for a savory dish, or go more traditional, pairing them with yogurt, apple sauce or even some maple syrup.

Serves 4

1/4 cup olive oil

1 pound baking potatoes, such as Idaho, peeled and shredded with a box grater or food processor (about 3 small)

4 tablespoons Kretschmer Original Toasted Wheat Germ

1/2 small onion, peeled and finely shredded

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg, lightly beaten

Preheat oven to 450° F. On each of two rimmed nonstick baking sheets, brush 2 tablespoons olive oil to evenly coat.

In large bowl mix together shredded potatoes, wheat germ, onion, salt and pepper. Add egg and stir until well combined. Scoop a generous tablespoon of pancake mixture and place on cookie sheet. Gently flatten pancakes with the palm of your hand.

Bake in preheated oven 18 to 20 minutes, rotating trays and flipping pancakes over with a thin spatula halfway through baking time. Remove pancakes once golden brown and crispy. Serve warm. 

Lentil Salad with Kretschmer Wheat Germ

Lentil Salad with Kretschmer Wheat Germ

Nutrition Facts

Serving Size: 1 Cup (166g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 300
Calories From Fat 110
  • % Daily Value
  • Total Fat 12g 18%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 15mg 5%
  • Sodium 530mg 22%
  • Potassium 660mg 19%
  • Total Carbohydrate 36g 12%
  • Dietary Fiber 9g 36%
  • Sugars 5g
  • Protein 15g
  • Vitamin A 110% Vitamin C 30%
  • Calcium 15% Iron 20%
  • Vitamin E 15% Thiamin 10%
  • Folate 15% Phosphorus 10%
  • Magnesium 8% Zinc 8%

If you’re looking to add more meatless dishes to your repertoire, here’s one that will satisfy even the meat lovers in your family. The wheat germ adds texture and flavor and boosts the nutrients.

Serves 4 (About 1 cup each)

1 cup French green lentils or black Beluga lentils

1 bay leaf

1/2 onion, peeled and halved

2 tablespoons extra-virgin olive oil

1/4 cup fresh lemon juice

1 cup shredded carrots

3 tablespoons chopped red onion

3 tablespoons chopped parsley

1 cup halved red and yellow cherry tomatoes

1/4 salt, or to taste

1/4 teaspoon pepper, or to taste

1/2 cup crumbled feta cheese

3 tablespoons Kretschmer Original Toasted Wheat Germ

Rinse lentils and pick out any stones. In medium saucepan cover lentils with water by 3 inches, add bay leaf and onion and bring to boil. Reduce to simmer and cook until lentils are tender, adding more water if necessary, about 30 minutes. Drain and discard onion and bay leaf.

Place lentils in large bowl and add all ingredients except cheese and wheat germ. Mix well.

Gently stir in cheese and wheat germ. Serve immediately or refrigerate and bring back to room temperature before serving. 

Baked Clams with Wheat Germ

Baked Clams with Wheat Germ

Nutrition Facts

Serving Size: 3 clams (125g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 90
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 10mg 3%
  • Sodium 270mg 11%
  • Potassium 90mg 3%
  • Total Carbohydrate 4g 1%
  • Dietary Fiber 1g 4%
  • Sugars 1g
  • Protein 6g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 4% Iron 6%
  • Vitamin E 15% Thiamin 6%
  • Folate 10% Phosphorus 10%
  • Magnesium 6% Zinc 6%

Nothing beats a homemade baked clam. We’ve left the clam whole and substituted wheat germ for the bread crumbs. You’ll see how delicious and nutritious they are.

Makes 12 baked clams

1 teaspoon chopped fresh oregano

1 clove garlic, finely chopped

2 tablespoons Parmesan cheese

1/4 cup Kretschmer Original Toasted Wheat Germ

1/8 teaspoon salt

1 tablespoon olive oil

1 dozen small raw clams

Fresh lemon juice, to taste

  1. Turn on broiler. Line sheet pan with foil. Stir together oregano, garlic, Parmesan cheese, wheat germ and salt. Stir in olive oil. Set aside.
  2. Meanwhile steam clams in pot with about 1/4 inch water in bottom until they open. (Discard any that do not open and do not overcook.) Once clams are cool enough to handle, remove top shells; loosen clam from the shell (but do not remove) with small spoon. 
  3. Spoon wheat germ mixture onto each clam. Squeeze fresh lemon juice to taste over clams. Place clams under broiler until lightly browned and crispy, 2 to 3 minutes.

Asian Lemon Ginger Salad with Wheat Germ Dressing

Asian Lemon Ginger Salad with Wheat Germ Dressing

Nutrition Facts

Serving Size: (125g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 110
Calories From Fat 70
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg 0%
  • Sodium 240mg 10%
  • Potassium 270mg 8%
  • Total Carbohydrate 10g 3%
  • Dietary Fiber 2g 8%
  • Sugars 5g
  • Protein 3g
  • Vitamin A 2% Vitamin C 35%
  • Calcium 2% Iron 4%
  • Vitamin E 8% Thiamin 8%
  • Folate 15% Phosphorus 8%
  • Magnesium 6% Zinc 8%

This colorful spinach salad has a secret ingredient—wheat germ—adding a nutty flavor without all the calories you find in nuts. Add some shrimp or grilled chicken and brown rice, and you have a meal.

Makes 4 Servings

Dressing

1 tablespoon Dijon mustard

1/4 teaspoon freshly grated ginger

1/2 teaspoon lemon zest

2 tablespoons freshly squeezed lemon juice

1 tablespoon honey

1 tablespoon sesame oil

Pinch of salt

Fresh pepper, to taste

1 tablespoon Kretschmer Original Toasted Wheat Germ

Salad

2 teaspoons sesame oil

1 garlic clove, finely chopped

4 ounces shitake mushrooms, stems removed and caps sliced

1/2 cup snow peas

4 cups baby spinach

1 orange, peeled and sectioned

1 small Kirby cucumber, peeled and diced

2 tablespoons sliced red onion

2 tablespoons Kretschmer Original Toasted Wheat Germ

Pinch of salt

Fresh pepper, to taste

To make dressing, in small bowl whisk together mustard, ginger, lemon zest, lemon juice and honey. Whisk in sesame oil, salt and pepper. Add wheat germ and whisk until well combined.

To make salad, heat sesame oil in small skillet over medium heat. Add garlic and mushrooms and saute 1 to 2 minutes until mushrooms are soft. Add snow peas and cook until bright green and softened, about 1 more minute. Set aside and let cool.

In large bowl add spinach, orange sections, cucumber, red onion and wheat germ. Add cooled mushrooms and snow peas; season with salt and pepper. Stir dressing and add to salad; toss well and serve immediately.

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