1. Stuffed Mushrooms: Briefly roast button mushroom caps until softened. Fill with jarred pesto and a little chopped turkey.
2. Smoked Turkey Pinwheels: Spread a layer of hummus on sliced smoked turkey breast and top with thinly sliced tomato. Roll up and cut into 1-inch pieces.
3. Spruce up a shot of tomato juice by topping it with finely chopped cooked shrimp, scallions and crumbled saltines.
4. Whisk together almond butter, tamari and a few drops of water. Use as an Asian-style dip for baby bok choy.
5. Five-Spice Pumpkin Seeds: Toss salted pumpkin seeds (also known as pepitas) with sesame oil and Chinese five-spice powder, then bake at 160° until crisp.

10. Turn cucumber slices into crackers: Spread them with olive tapenade and garnish with chopped fresh tarragon.

11. Dunk root veggie chips (such as Terra chips) into low-fat sour cream seasoned with hot sauce and orange zest.

12. Ants on a Log: Stuff celery sticks with cashew butter and dot with dried currants.

13. Mix crisp and spicy jarred corn relish with chopped tomatoes and cilantro; eat with rice cracker.