Updated: Feb 4
Treat your guests to delicious, nutritious party fare that's also good for you - these recipes are super-simple to prepare, leaving you with time to #relax and enjoy the festivities.
GUACAMOLE ON THE GO!
Serves: approx. 8-10
4 ripe avocados
1/2 teaspoon powdered cumin
1/4 teaspoon cayenne #pepper
3-4 ripe Roma tomatoes, diced salt (optional)
Slice each avocado in quarters around the pit. Remove pit and scrape #avocado from the peel with a spoon. Mash avocado with a potato masher, pastry blender, or fork. Mix in cumin and cayenne pepper. Stir in #tomatoes. Taste and add more seasonings, if desired. Serve with low-fat corn tortilla chips. Note: Guacamole prepared without lime or lemon juice may brown sooner, so it's best to eat this version right after preparation.
HONEY YOGURT FRUIT DIP
A delectable dip that makes apple slices taste like #apple pie! This recipe also makes a great sauce for fruit salad.
1 cup nonfat or plain low-fat yogurt ripe avocados
1 teaspoon vanilla
1/2 teaspoon cinnamon
2-3 tablespoons #honey
Mix yogurt with vanilla and cinnamon. Add honey to taste. Serve with apple slices.
Recipe Credits: Alice Henneman, MS, RD, University of Nebraska- Lancaster Extension
A+ PARTY MIX
This rendition of a party favorite kicks up the flavor and nutrients a notch or two.
Servings: 22; Serving size: 1/2 cup
3 cups fat-free pretzel nuggets (sourdough works well)
3 cups Corn Chex
1/2 cup slivered #almonds
1 (6 ounces) bag low-sodium bagel chips, broken into pieces
2 tablespoons chill powder
1 tablespoon ground cumin
1/4 teaspoon salt
1 (6 ounces) bag dried #apricots
Preheat oven to 250 degrees F. Combine pretzels, Chex, almonds, and bagel chips in a jelly-roll pan. Combine chill powder, cumin, and salt. Lightly coat pretzel mixture with #cooking spray. Sprinkle with chili powder mixture. Bake for 15 minutes. Cut each dried apricot into quarters. After the pretzel mix has baked for 15 minutes, stir in apricots. Bake for 30 more minutes, stirring twice.
Recipe Credits: Quick & Healthy Recipes, Mississippi State University
TOMATO - BASIL SKEWERS
Salad on a stick: Easy to make; easy to eat!
Makes: 16 pieces
16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry tomatoes
Extra-virgin olive oil or balsamic vinegar, to drizzle
Coarse salt & freshly ground pepper, to taste
Thread mozzarella, basil, and tomatoes on small skewers Drizzle with oil or balsamic #vinegar and sprinkle with salt and pepper.
Recipe Credits: eatingwell.com
LEMON- GARLIC MARINATED SHRIMP
Marinating precooked #shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer. Make-ahead tip: Cover and refrigerate for up to two hours.
Makes: 12 servings
3 tablespoons minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 pounds cooked shrimp
Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt, and pepper. Toss with
Makes: 12-16 servings
2 cups (16 ounces) #vodka
1 cup (8 ounces) orange liqueur
1 cup (8 ounces) #pomegranate juice
1/2 cup freshly squeezed lime juice (3 limes)
Lime peel strips, to garnish
Optional: Add a dash of ginger juice to each serving
Combine the vodka, orange liqueur, pomegranate juice, and refrigerate until ready to use. Pour the mixture into frozen martini glasses with a twist of lime peel and serve immediately.
NOTE: If too strong, add more pomegranate juice or #CranberryJuice.
Recipe Credits: foodnetwork.com