1 (16 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (4 ounce) can diced green chilies, drained
1 (6 ounce) can sliced ripe olives
6 large shrimp, peeled and deveined
6 cups water
3 tablespoons cornstarch
1 tablespoon distilled white vinegar
1 teaspoon milk
1 teaspoon celery seed
1 teaspoon dried sage
1/2 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with cooking spray.
In a medium bowl, zucchini, apples, tomatoes and onions are tossed in water. Shape into 1 inch balls. Place on prepared pan.
Heat oil in a shallow pan over medium heat. Crumble cream cheese over zucchini.
Melt creamed cream cheese mixture in the bottom of a small serving dish.
Spread half of cream cheese mixture on top of chips. Cover with half of fried shrimp. Separate into rings and roll. Repeat with remaining cream cheese mixture. Spread remaining cream cheese mixture on bottom of separate serving dish. Roll remaining shrimp and tuna around cream cheese mixture. Layer with cream cheese mixture, creamed cream cheese mixture, shrimp and tuna. Spoon remaining cream cheese mixture over shrimp and cheese mixture.
Bake in preheated oven for 60 minutes.
For a delicious yet low calorie appetizer, roll 1/2 of the creamed cream cheese mixture and each lemon slice. Repeat with remaining cream cheese mixture. Brush tops of egg yolks with lemon/cream cheese mixture. Slide strips of lemon or lemon-flavored jelly over cream cheese mixture. Place strip of lemon strip over cream cheese mixture, extending edges of each strip. Roll and seal edges.
To make fajitas, fill a 9 inch pan with boiling water and pour the fajita sauce over it. Bring water to a boil and pour over creamed cream cheese mixture. Cook 10 minutes, stirring constantly.
While fajitas cook, stir in shrimp and tuna. Serve. Garnish with lemon peel.