Healthy New Year's Eve Munchies

Here we are again, holiday food.  And here I remind you again, that 'healthy' is relative when it comes to anything labeled holiday.  With that said and my assuring you that one glass of bubbly, to toast the New Year, will not lay waste to your waist, I have come to share some snack recipes.


These are the little goodies that are placed on warming trays, in dishes, on platters, and even though healthier, will add up if you overindulge.  So, remember key things like - fill up on the veggie tray (without the dip), drink a glass of water once an hour to fill tummy space and choose one thing to really enjoy or you may run off the rails without intending to.


Since I am going to give you several, they will be in list and link form:

Mini Corn Bread Crab Cakes with Lemon-Caper Sauce
Spinach-&-Brie-Topped Artichoke Hearts
Tyler Florence's Bacon Wrapped Shrimp
5-Minute Guacamole Recipe
Black Bean Dip
Turkey Cocktail Meatballs
Alton Brown's Mulled Wine
Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce

Mini Greek Pizza Muffins

That should get you started and all of the websites I linked you to have many other recipes.  Tomorrow 'better for you' cocktails. :)

Yours in Health,

Kate

Holiday Dinner Planning 2010 - Healthier Appetizers/Dip

Today's subject - the meal before the meal.  This can be one of the biggest pitfalls of any person trying to be healthy, not just now, but all year round.  You go to any event and the appetizers can be a calorie bomb.  I have decided to combine the concept of dip with appetizer.  I pulled together two healthier, but hearty, options that will compliment the always necessary crudités (veggie plate).

I will skip the elementary - fat free sour cream with Lipton Soup mix - because you know those tricks.  These two appetizers/dips are currently both popular and trendy AND they are healthier because they have veggies and fiber.

Kate’s Healthier Spinach-Artichoke Dip - Yes, it's really my reworking. :)

Ingredients:
1 (14 oz.) can of artichoke hearts in water
1 (10 oz.) pkg. frozen chopped spinach
6 oz. - low-fat or fat free sour cream, your preference

½ cup - shredded Parmigiano-Reggiano cheese, divided

½ cup – 2% mozzarella cheese
2 tablespoons non-fat Greek style yogurt
1/8 teaspoon each: salt, freshly ground black pepper and fresh ground nutmeg

½ teaspoon of crushed red peppers (if you want it spicier)

Preparation:

Heat oven to 400°F.

Drain and finely chop the artichoke hearts and place them in a medium bowl. Add spinach, sour cream, yogurt, the mozzarella and spices – mix well.  Add half of the Parmigiano-Reggiano (we use this cheese because it’s really flavorful). 

Now taste – this is where you add more spices to your preference.  When you are happy, spread the mix into a 9-inch pie plate. Sprinkle remaining cheese over the top and bake 20 minutes or until heated through.

Serve warm or at room temperature with carrots, endive leaves and pretzels for dipping.

Makes about 3 cups dip.

Our other dip is a lower fat version of hummus.  I hesitated on trying this one forever, with my roomie constantly saying, "Hummus is Yummus!"  I finally tried it and she's right, although I prefer it warm.  When it's warm I LOVE it.  The benefits are the fiber in the beans and as it was pointed out the other night on "Bones" - the B6, which helps with morning sickness among other ailments. It's from About.com's Middle Eastern Foods section.   It's traditionally served with warm pita wedges, but it's great with veggies, keeping your calories down.  

There you are, your shield for the hoards who will be chomping at the bit to get dinner underway.  And a healthier nosh for you to stave of the mega-hungries so you don't over indulge during the main event.

Tomorrow:  A health break - how I improved my outlook during the ever stressful holidays and it might help you too. 

Yours in Health,

Kate

Holiday Dinner Planning Begins - The Breakfast Smoothie

I have been putting together recipes for a "healthier" holiday dinner.  I have used parenthesis because, as you know, we could cut all the fat and calories in the world and if you binge, it no longer matters.  With that in mind today we start with the most important meal of the day, breakfast.  It's particularly important on a holiday - you know why.

What? You're going to make me explain it?  LOL.  Okay, fine, eating breakfast has many benefits:  it fires up your energy, which you are going to need to get through the day; it gives your brain the fuel so that you remember to put the salt in the potatoes, not the sugar; and it helps stave off binges when dinner is finally ready.

This recipe for Emeril's Yummy Wake-up Smoothie is super easy and very healthy.  It's full of fruit, fiber and a little protein.  Use non-fat yogurt and it's even healthier.

I went with a smoothie because all it requires is a blender and a little time AND it's for YOU.  Yes, Y-O-U, the one who will be up before the crack of dawn making sure there will be food for everyone else later in the day.  Plus, there are a couple more servings for the little ones who couldn't stay in bed because there are presents under the tree.

Tomorrow, "healthier" appetizers and a reasonable dip.

Yours in Health,
Kate

Cookie Week - Healthier Chocolate Chip Cookies

Today it's the year round favorite - Chocolate Chip Cookies.  In fact, when we had the Cookie Walk last week, those were the ones that ran out first.

Today's recipe is from Eating Well and goes healthier with whole wheat flour and canola oil instead of shortening.  The are called Bev's Chocolate Chip Cookies and I picture Bev as being as smart as her cookies.

Yours in Health,
Kate

The Holidays Have Begun - Low Fat Oyster Stew

I know... you don't want to hear that.

You didn't want to hear it when Younkers put up their display in August or when the Christmas commercials started the morning after Halloween or possibly even two weeks from now.  But, it is inevitable, so why not be prepared.

That's why I will be posting recipes on a regular basis between now and the end of the year.  I plan to search out healthier versions of my favorites.  Today is oyster stew or in this recipe, bisque.  I beg my mother to make it every year for Christmas eve.  No one else in the family likes it.  But my mommy loves me and most years I get a small batch.  However, her recipe is all butter and cream - y-uh-ummmm!

Knowing that we should be a little better than that, I went digging at Cooking Light magazine and found this version.  Substantially less fat and it looks pretty good too.  In fact, it sounds good now, fall weather makes me constantly want soup.


Your in Health,
Kate