Healthy. Simple. Delicious.
RECIPE:
1- 2 lb. package frozen cooked & peeled shrimp
1 cup ketchup
3 tablespoons prepared horseradish
2 tablespoons brown sugar
To thaw shrimp, place into a large bowl in sink and allow water to slowly run into bowl, stir frequently. Drain well.
Sauce:
Mix well, refrigerate. Serve with cooked & peeled shrimp. Garnish with fresh parsley and fresh lemon wedges or slices.
Yes, this is my version of that delicious coma inducing holiday dip that I could easily eat half of the pan! It actually tastes very much like the original, but significantly lower in fat. FYI, non fat anything is against my religion.
RECIPE:
1 8 oz. softened light cream cheese
½ cup non fat plain yogurt
1/3 cup mayonnaise
3 tablespoons parmesan cheese
2 15 cans drained and chopped artichoke hearts
Topping:
1 tablespoon melted butter
¼ cup bread crumbs
2 tablespoons parmesan cheese
2 tablespoons chopped fresh parsley or 1 tablespoon dried
1) Preheat oven to 350’.
2) Coat a small 10” casserole dish with cooking spray.
3) Into a medium sized mixing bowl, beat cream cheese. Add yogurt, mayonnaise & parmesan cheese, beat with mixer until well blended. Fold prepared artichokes into bowl.
4) Spread evenly into prepared baking dish.
5) Melt butter in a small microwaveable dish, add bread crumbs, parmesan and parsley, mix well. Top artichoke mixture evenly.
6) Bake for 25 minutes, serve immediately with gourmet crackers
Ok, we saved some calories on the artichoke dip so we can enjoy the triple cream brie appetizer. It’s all about checks and balances, right? This is SO delicious. The combination of sweet caramelized onions, toasted walnuts and brie are simply heaven. This also is a very beautiful presentation and quite impressive to serve your guests.
RECIPE:
5 large sweet onions, sliced thinly
2 tablespoons olive oil
1 1lb. Wheel of double or triple cream brie
2 packages of whole wheat flat bread (5 pieces/package)
½ cup toasted walnuts
1 small bunch fresh parsley, chopped
Honey for drizzling
Caramelized onions: place a large skillet over medium low heat, add oil and onions. Stir very often, once they begin to change color, you really have to watch and stir often. This will take about 45 minutes to one hour, it will be worth it! You can make a day or two ahead and refrigerate.
Toasted walnuts: Spread walnuts over a cookie sheet and bake at 300’ for 8-10 minutes. You can make these a day or two ahead as well. Once cool, coarsely chop.
Assembly of flatbreads: Onto a flatbread, top with a couple of slices of brie and caramelized onions. Bake at 350’ for 10-12 minutes. Drizzle with honey, top with a sprinkle of parsley and walnuts. Cut into 4 wedges. Serve immediately.
To make ahead, assemble flatbreads and layer in a plastic container with wax paper between to prevent sticking. Simply warm and serve when you’re ready, don’t forget to top with parsley and walnuts!
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