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Five Simply Delicious Holiday Appetizers
Holiday parties are wonderful but the vast array of rich and
tempting foods can become a bit overwhelming. I have some
recipes for this time of year that, while delicious, are not
quite as rich as the standard fare. When asked to contribute a
dish, I usually make one of these recipes. This way, I know
there will be an alternative if I start to indulge too heartily
in richer selections. Here are five alternatives.
Shrimp Loaf. Place eight ounces of low fat cream cheese on a bed
of chopped iceburg lettuce. Mix together - ½ cup of ketchup,1
tablespoon of horseradish and a few drops of fresh lemon juice.
Pour over the top of the cream cheese. Then, drain one small can
of shrimp, in a colander. Squeeze the rest of the juice, of one
lemon, over the shrimp and toss. Place on top of the ketchup
mixture. Serve with triscuits or wheat crackers.
Salsa Loaf. A variation of the shrimp loaf, this is a snap.
Place eight ounces of nonfat cream cheese on a plate. Pour ½ cup
of hot salsa over cream cheese brick. Serve with baked tortilla
chips or whole wheat crackers. This can be adapted to your
taste. Use low fat cream cheese and mild salsa, if you are not a
fan of hot and spicy foods.
Deviled Eggs. Hard boil one dozen eggs. Slice lengthwise. Remove
the yolks and to them, add 2 tablespoons of low fat mayonnaise,
1 tablespoon of yellow mustard and 1 teaspoon of dill pickle
relish. If more liquid is needed, add some pickle relish juice
to the mixture. Pipe or spoon into egg whites. Sprinkle
with
paprika. I have been making these for years and they are always
the first appetizer to disappear.
Wrapped Melon. Buy precut cantaloupe and honeydew melon chunks,
at the grocery store. Wrap with small slices of Italian ham,
such as capicola or prosciutto. Attach the ham to the melon with
toothpicks. This is super easy and delicious. The salty ham and
sweet melon are great compliments to each other.
Marinated Mushrooms. Wash 2 pounds of mushrooms with a wet paper
towel and remove the stems. In a large frying pan, with a lid,
steam the mushrooms in your favorite lite Italian salad
dressing. If you desire, you can add a little white wine or
sherry to the mixture about halfway through cooking time. Turn
up the heat for a few minutes if adding wine to burn off the
alcohol. Cool completely and refrigerate for at least four
hours. These can be made up to two days in advance.
Even though these recipes are lower in fat than the standard
versions, if you need to watch your salt intake, use common
sense. Lite versions of salad dressing can be very high in
sodium. Read your labels. Italian ham is very salty. Some
versions of salsa can be higher in sodium than others. With a
little variation, everyone can sample these recipes. Pick one,
this holiday season, and enjoy!
About the author:
Constance Weygandt is an author, speaker and balance mentor. For
more tips on getting through the holidays or to receive her
newsletter, visit her at http://www.balancedwellnessonline.com
