Crab Avocado Bake

For those pesco-vegetarians, here is a great recipe that can be used with crab or shrimp.

1 ripe avocado
jumbo lump crab meat
Swiss, cheddar or gruyere cheese, sliced or shredded
Italian seasoning

Cut avocado in half and remove pit. Stuff grilled shrimp or lump crab meat in the hole where the pit was. Cover with your choice of cheese. Sprinkle with Italian seasoning. Place the avocado halves in the oven on broil. Watch closely and when cheese starts to brown/bubble, remove and enjoy!

Pineapple Party Cheese Ball

This recipe was given to me over 20 years ago, when I was in college. It is super easy to make and I have adapted it over the years. Perfect for parties or holidays!

3/4 cup shredded fat free sharp Cheddar cheese
1/2 finely chopped red or green bell pepper or mix of both
2 tsp grated onion
1 8 oz can crushed pineapple in juice, well drained
1/2 of 8oz package 1/3 less fat cream cheese, softened
1/2 of 8 oz package fat free cream cheese softened


Line a bowl with plastic wrap. Mix all of the ingredients together and place in the lined bowl. Cover with remaining plastic wrap and chill for at least 3 hrs to harden.

Take out and it will easily come out of the bowl in a dome shape. Roll in parsley, chopped nuts or sprinkle with black pepper.

Serve in middle of plate surrounded by chopped veggies! SOOO GOOD!

Enjoy!~

Southwest Taco Deviled Eggs

My boyfriend is not a fan of deviled eggs but loves tacos. So I have found a way to make some great deviled eggs Tex-Mex style!

6 hard boiled eggs, peeled, cut in half lengthwise and yolks out in separate bowl
2-3 sprigs of green onions chopped
1 jalapeño pepper, seeded and finely diced
1/4 cup Dukes Light Mayonnaise
1/4 cup reduced fat Mexican blend cheese
1 1/2 tsp Taco Seasoning Mix
1 tbsp. chopped fresh cilantro
chili powder to taste

Mash yolks with a fork in a bowl and mix in green onions, pepper, mayo, taco seasoning mix, and cilantro in a bowl until creamy. Use a spoon to put mixture inside of egg halves. Sprinkle with Mexican cheese blend and sprinkle a dash of chili powder. Serve with sliced avocado.

This is a great appetizer for a party! Carry it to the next event without worrying about your eggs tipping over. I recommend the carrier below for perfect transport.

150 calories or less Snacks Desserts Appetizers

So I have been researching high protein, low calorie snacks. The website, PopSugar, led to 15 great recipes. Instead of listing them all, I will share the link. Substitute yogurt for low calorie or fat free or Greek Yogurt, Splenda for sugar, dark chocolate/cacao for chocolate chips and add dates, currants or prunes for sweetener and fiber.

Enjoy!

http://www.popsugar.com/fitness/150-Calorie-Snacks-Made-3-Ingredients-36105274#photo-36105274

Valentine's Day Dip & Sandwich Spread

This dip can be used as an appetizer/dip or a spread for a sandwich. You can add all sorts of ingredients to your liking.

Ingredients:
1/2 cup roasted red peppers, well drained, finely chopped
2 tablespoons SPLENDA® No Calorie Sweetener
1 small can of water chestnuts drained and finely chopped
1 sprig of green onion chopped
2 cups sharp cheddar cheese, shredded
2 tablespoons Vidalia onion chopped
2-3 button mushrooms chopped (optional)
1/2 cup mayonnaise ( I use Duke's Light)
1 teaspoon cider vinegar
1/4 teaspoon black pepper

Directions:
1. MIX all ingredients together in a small mixing bowl. Refrigerate until ready to serve.

Brown Sugar (Splenda) Baked Brie with Almonds

This is a very easy recipe. You can NOT screw this up! We served this at an art gallery for opening nights and always was a hit. I also recommend using low sodium/sugar free orange marmalade instead of the Splenda/Dijon mixture.

Bottom: Brie cheese wheel or wedge

Mixture:
1 cup of brown sugar (really use brown Splenda)
1/4 cup Dijon mustard

Topping: sliced or slivered almonds


There are 2 versions to this recipe:

1. Use a brie wheel and put it in the oven at 425 for 8-10 mins with the mixture covering the top of the brie and bake. Sprinkle with almonds when out of oven.

2, Use a brie wedge, place on plate, put in microwave for 1-2 mins until soft and starting to melt, slather with mixture and sprinkle with almonds.


When done baking/nuking and sprinkling sliced almonds, surround the cheese with cut veggies such as carrots, broccoli, celery. Use a spreader to break into the cheese, rind and all and cover your veggies for a special treat!

Honey & Mustard Roasted Cashews

Recipe from Blog of Joy the Baker

Yields: 1.5 cups

1 1/2 cups raw cashews

2 tablespoons honey

1 tablespoon olive oil

1 1/2 teaspoons ground yellow mustard seed or

1/2 teaspoon sea salt

1/4 teaspoon crushed red pepper flakes

Preheat oven to 375 degrees F. Line baking sheet with parchment or silicone baking mat.

In a medium-sized bowl, stir together honey, olive oil, mustard, red pepper flakes, and salt. If you happen to be using raw or thicker honey, feel free to loosen the honey with a few seconds in the microwave. Thinner honey will create a better coating for the nuts. Toss cashews into mixture and stir until all of the cashews are coated.

Spread cashews in a single layer on baking sheet and bake at 375 for 10-15 minutes until fragrant, stirring once about halfway through cooking time. Keep an eye on the cashews after about 12 minutes. The nuts can burn quickly.

Remove from oven. Toss to coat and loosen from the parchment paper. Allow to cool before enjoying. Store in an airtight container at room temperature.

Buffalo-ed Cauliflower with Blue Cheese

Recipe adapted from "Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn," by Dale Talde

Yield: 4 servings
Prep Time: 10 minutes

Cook Time: 40 minutes, plus cooling time

Total Time: 50 minutes, plus cooling time
Ingredients

One 2-to-2½-pound head cauliflower, leaves trimmed to expose 1½ inches of stem

2 tablespoons vegetable oil

1 teaspoon kosher salt

¼ cup, plus 1 tablespoon, Sriracha

¼ cup, plus 1 tablespoon, Frank's RedHot sauce

6 tablespoons room-temperature unsalted butter, cut into chunks

½ cup (1¾ ounce) crumbled blue cheese
Directions

1. Preheat the oven to 450°. Place the cauliflower, stem-side down, onto a foil-lined baking sheet. Drizzle with the oil and sprinkle with the salt. Roast until tender and browned on top, 30 to 35 minutes. Let cool for 5 to 10 minutes.

2. When cool enough to handle, trim the florets into 3-inch-long pieces (about the size of chicken wingettes) and cut the stem into thin slices. Make ahead: The cauliflower can be roasted and chilled up to 2 days in advance.

3. In a large saucepan, combine the Sriracha, Frank's RedHot sauce and cauliflower, and toss to coat. Place over medium-high heat, and when the sauce begins to sizzle, add the butter. Cook, tossing and stirring often, until the sauce is slightly creamy and the cauliflower is heated through, 3 to 5 minutes. Sprinkle with the blue cheese and serve immediately.

Chipotle Shrimp with Mango Sauce

Recipe adapted from Lois Ellen Frank

Yield: 6 to 8 servings
Prep Time: 15 minutes, plus marinating time

Cook Time: 2 to 3 minutes

Total Time: 18 minutes, plus marinating time

Directions

1. Make the shrimp: In a large mixing bowl, combine the shrimp with ½ cup of the olive oil and garlic and toss. Let marinate in the refrigerator for at least 2 hours or, preferably, overnight.

2. While the shrimp is marinating, make the mango sauce: In a blender, purée the mango, honey, lime juice and salt until smooth. Transfer to a bowl and set aside. Makes 2 cups.

3. Remove the shrimp from the refrigerator and discard the garlic. In a separate bowl, mix together the chipotle chile, salt and pepper. Combine the spice mixture with the shrimp and toss to coat.

4. In a very large cast-iron skillet or sauté pan, heat the remaining tablespoon of olive oil until it's hot but not smoking. Add the shrimp and cook in a single layer until opaque throughout, 1 to 2 minutes per side. Remove from the heat and transfer to a platter with the mango sauce and garnish with chives before serving.

Healthy Cucumber Sandwich

Open faced cucumber sandwiches are delicious and healthy. Cucumbers are excellent for restoring sun damage to your skin. Take 1 slice of reduced fat/fat free multigrain bread and cover with low fat greek yogurt. Slice up a pickling or english cucumber and place on top of yogurt. Sprinkle with crushed pepercorn pepper and crushed sea salt. Follow with a nice glass of ice water!

Red Pepper Hummus Bites

Ingredients
12 (1/4-inch-thick) cucumber slices
1/3 Cup roasted red pepper hummus
1/4 Tsp. dried oregano
2 Tbsp. crumbled Feta cheese
Red bell pepper strips (optional)
Directions
Lay cucumber slices on flat work surface. Pat dry with paper towels.
In mixing bowl stir together hummus and oregano.
Top each cucumber slice with hummus mixture.
Arrange on serving platter. Sprinkle each with cheese and garnish with pepper strips, if desired.
Serve immediately or cover with plastic wrap and chill until ready to serve.

Bush's Black Bean Salsa

1 can Bush's Best Black Beans, drained (can also use blackeye peas)

1 can white shoepeg corn, drained

1 can diced tomatoes (basil, garlic, oregano flavored)

1 can Rotel® tomatoes

8 oz. Fat Free Italian Dressing

Chopped onion to taste

Chopped jalapeno to taste

Mix all ingredients together and marinate in refrigerator for at least 1 ½ hours. Serve with tortilla chips (lime flavored are the best).

Shrimp or Plain Gazpacho Soup

Ingredients
6 ripe tomatoes, peeled and chopped

1 purple onion, finely chopped

1 cucumber, peeled, seeded, chopped

1 sweet red bell pepper (or green) seeded and chopped

2 stalks celery, chopped

1-2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives

1 clove garlic, minced

1/4 cup red wine vinegar

1/4 cup olive oil

2 Tbsp freshly squeezed lemon juice

2 teaspoons sugar

Salt and fresh ground pepper to taste

6 or more drops of Tabasco sauce to taste

1 teaspoon Worcestershire sauce (omit for vegetarian option)

4 cups tomato juice

add 2 grilled shrimps to the top of each soup for the Pesco Vegetarian version!

Method
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. Serve chilled.
Serves 8.

Lilly Pulitzer Baked Brie with Fresh Mango Chutney

12 servings

1/2 cup honey
1/4 cup apple cider vinegar
1 large mango, peeled, coarsely chopped
1/2 sweet onion (Vidalia) finely chopped
1 1-inch piece of fresh ginger, peeled, minced
1/4 cup loosely packed cilantro leaves, coarsely chopped
2 8-oz wheels Brie
1 17.3-oz package puff pastry sheets, thawed
water crackers, such as Carr's

1. Bring honey and vinegar to a simmer in a heavy medium saucepan. Stir in mango, onion and ginger. Simmer mixture, stirring occasionally, until most of liquid has evaporated and mango chutney bubbles thickly about 8 mins. Remove from heat, cool slightly. Stir in cilantro.

2. Preheat oven to 400 degrees. Line baking sheet with foil. Cut rind off top of each wheel of Brie. Spoon mango chutney over tops of Brie, dividing equally. Place 1 sheet of puff pastry over top of each, wrapping ends of pastry under the Brie to completely enclose it, pinching ends of pastry together; cut off and discard and excess dough. Place Brie, smooth side up, on prepared baking sheet and bake until pastry is slightly puffed and golden brown, about 25 mins. Serve hot, cutting into wedges and serving atop of water crackers.

Caprice Salad

I have been growing my own basil and tomatoes in the garden this summer, so I decided to make a fresh, quick, cold, calming salad for dinner....A Caprice Salad!

-fresh basil sprigs

-sliced fresh buffalo mozzarella cheese

-sliced tomato

-balsamic vinaigrette

-sea salt and peppercorn

Slice tomato and cheese on a plate, tear basil and add on top. Sprinkle with salt and pepper, pour over balsamic vinegar and serve! Quick, easy and delicious!

Roasted Red Pepper Garlic Hummus: Party Appetizer

This summer, its going to get hot, really hot at the beach. Heavy meals are not what we are into anymore anyway. Keep it light and refreshing after a day at the pool or beach. This makes a great recipe to take to a pool party or family get together. Serve with crisp sliced cucumbers, celery and carrots instead of crackers and chips. OR Hollow out 2 inch slices of cucumber and place the hummus inside for a visually appealing treat!

1 15 oz. can organic garbanzo beans

2 tablespoons organic tahini

4 tablespoons extra virgin olive oil

juice of half of one lemon

2 large cloves garlic, peeled and crushed

1/4 cup roasted red peppers, chopped

4-5 large fresh basil leaves, chopped

1/2 teaspoon salt

Directions:Drain and rinse garbanzo beans. Place half of the garbanzos and all of the remaining ingredients in a blender. Blend until smooth, then gradually add remaining garbanzos through the cap opening while continuing to blend. Add a small amount of water or more olive oil for desired consistency. Sample and adjust other ingredients to taste. For those concerned about fat content, use only 2 tablespoon olive oil and replace the other 2 tablespoon with water or vegetable broth. This will affect the flavor slightly, but it is still very good.

Preparation time: 15 minutes

The Grit's Famous Hummus

Anyone familiar with vegetarian living knows of the infamous restaurant, The Grit. This recipe is one of their staples and modified for RNY patients (no pita bread included!) Great PROTEIN Packed recipe!

2 (15.5 oz) cans chickpeas (garbanzo beans), drained, with liquid reserved
1/2 medium red onion, finely chopped
2 scant teaspoons cumin powder
3/4 teaspoon freshly ground black pepper
3/4 teaspoon salt
1/2 cup fresh squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 to 3/4 teaspoon minced fresh garlic
1/3 cup tahini (sesame seed paste)

Put all food but chickpea LIQUID in a food processor. Gradually add the minimum amount of chickpea liquid required to give the mixture a thick, creamy, smooth consistency. Blend all til graininess is gone. Cover and refrigerate for at least 1 hr. Served cool in lettuce wraps (pitas for non-RNY patients) with shredded cabbage, cucumbers, and carrots. Makes 4 cups or enough for 6 sandwiches. Hummus will keep for 3 days in the fridge.

Stuffed Cherry Tomatoes

(Serves 4)One dozen firm, cherry tomatoes

1/2 cup of 1% low-fat or fat free cottage cheese (small or large curd)

1/2 cup reduced fat or fat free ricotta cheese

1 tablespoon thinly sliced green onion

Herbs: 1/2 teaspoon chopped fresh dill or 1/8 teaspoon dried dill

1/8 teaspoon lemon pepper

How-to: Make sure that the tomatoes are firm, as you will want to slice the top off each tomato, scoop out the pulp with a small spoon; If you've a sauce to make for the entree, save the pulp for this ...otherwise: discard) Turn them upside down to drain liquid, as you prepare the cottage cheese, green onion, dill, and lemon butter in a small bowl. Spoon into the tomatoes, and Viola! Usual serving is (3) per person Tip 1: Best served, properly chilled...(allow a few hours).

OR: for those that eat seafood, use:

1 can crab meat

1/4 cup lemon juice

teaspoon of old bay seasoning

3 chopped green onions

served chilled

7 Layer Dip- Protein Packed!

Layer all ingredients, beans at the bottom and ending with cheese and salsa. Use a glass pan or bowl.

-1 8oz can of cooked black beans

-refried beans

-shredded lettuce

-1 chopped onion

-1 diced tomato

-reduced fat sour cream

-shredded reduced fat cheddar or mexican blended cheese

-1 jar of salsa

-sliced black olives or jalepenos

For Chips: Cut squash or zuchinni lengthwise in thin slices so that it can hold dip

OR use whole wheat tortillas and cut them into pie/triangle shapes, brush with olive oil, sprinkle on paprika and bake on 350 for 8-10 mins.