Mini Prep Plus 3 Cups Food Processor
Mini Prep Plus 3 Cups Food Processor
Appetizers Crowd
Salad of smoked trout in Cherry Tomato Cups
Preparation time: 20 minutes
Rich Trout smoked tomato sauce small "cups" makes a festive combination, easy to eat. You can use both the red and yellow cherry tomatoes, if desired.
¼ pound smoked trout (remove skin if necessary)
2 tablespoons light sour cream
1 tablespoon lemon juice costs
1 tablespoon fresh chives
freshly ground black pepper
30 large cherry tomatoes (1 pint)
Fresh chives, chopped for garnish (optional)
Place trout in a medium bowl and break into small pieces with a fork. Add sour cream, lemon juice and chives, stirring to mix well. Pepper generously.
With a serrated knife, cut ⅛ inch of the stem of each tomato and a little background so that the tomato is maintained. Remove the seeds using a small melon. Fill each hollow tomato with a generous ½ teaspoon trout salad. Sprinkle each with a few chives, if using, and serve.
There are 10 (3 pieces) servings
Nutrition at a glance
Per serving: 40 calories, 2 g fat, 0.5g saturated fat, 3 g protein, 3 g carbohydrate, 0 g fiber, 75 mg sodium
Make-Ahead: Salad of trout can be up to 1 day before and refrigerate in a covered container, and then at room temperature before use. Tomatoes can be dug up to one hour before the game, cover with plastic wrap, but do not refrigerate. Fill just before serving.
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Spicy Citrus Shrimp
Preparation time: 15 minutes
Marinate Time: 30 minutes or overnight
Cooking time: 10 minutes
Lemon and orange animate the shrimp with garlic, made with a little hot red pepper. Add more pepper flakes to your taste or sprinkle the marinade mixture with a few drops of hot sauce or pepper oil, if you dare! This recipe becomes Phase 1 if you use lime zest and juice instead of that of an orange.
1 lemon
1 navel orange
3 tablespoons virgin olive oil
1 clove garlic, minced
¼ c. teaspoon freshly ground black pepper
⅛ c. teaspoon red pepper flakes
30 medium shrimp, shelled and deveined
Salt
Cut the lemon zest of everything then cut and half the fruit. Cut the rind of half an orange, then peel and chop half of the fruit. Place fruit and lemon zest orange and cut into medium bowl. Add oil, garlic, pepper and black pepper Mix well. Add shrimp and toss to coat. Cover and marinate for 30 minutes at room temperature or overnight in refrigerator.
Heat a grill or grill pan over medium-high. Remove shrimp from marinade, allowing bits of citrus to stick. Discard marinade. Season shrimp lightly with salt, grill until the shrimp is opaque and cooked through, about 3 minutes on each side. Squeeze a little lemon or orange juice (or a combination of the two halves) Fruit left on shrimp before serving. Serve warm or at room temperature.
Makes 10 (3 pieces) servings
Nutrition at a glance
Per serving: 60 calories, 4.5g fat, 0.5g saturated fat, 4 g protein, 2 g carbohydrate, 0 g fiber, 25 mg sodium
To prepare the future: Shrimp can be marinated up to 1 day in advance and grilled up to 6 hours in advance. Refrigerate until shrimp grilled Ready; new room temperature before serving.
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Stuffed Eggs
Preparation time: 15 minutes
Cooking time: 30 minutes
Cooling time: 1 hour
A return to the past, this egg style is still as devilishly delicious today as it was in the 1950s and 1960s, when the dishes Special small bites were served in fashion are their own eggs. We refresh the classic recipe with a few modern additions, such as spicy capers, roasted peppers, and fresh chopped chives. Boil the eggs for a short period, then let them sit gives yellow beautiful yellow color.
10 large eggs
¼ cup mayonnaise
¼ cup finely chopped roasted red peppers (jarred)
2 tablespoons tablespoons low fat sour cream
2 tablespoons capers, rinsed and coarsely chopped
2 tablespoons chives finely chopped fresh
2 v. teaspoon Dijon mustard granular
⅛ c. tsp salt
freshly ground black pepper
Paprika
Place eggs in a large pot of cold water to cover. Loosely cover the pan and bring to boil water. Reduce heat, cover completely, and simmer 5 minutes. Remove from heat and let stand covered for 20 minutes.
Pour the eggs into a strainer, then run cold water over eggs to cool. Place the eggs in the refrigerator to cool completely, about 1 hour.
When fresh eggs, peel and halve lengthwise. Carefully remove yolks and place in medium bowl. Add mayonnaise, chili red bell pepper, cream, capers, chives, mustard, salt and black to taste, mashed with a fork and mix well. Pour 1 tablespoon mixture of egg yolk in each half white. Sprinkle with paprika and serve.
For periods of 20 eggs
Nutrition at a glance
For half: 60 calories, 4.5g fat, 1g saturated fat, 3 g protein, 1 g carbohydrate, 0 g fiber, 110 mg sodium
Check-Ahead: Eggs can be difficult to two days before, peeled and kept in an airtight container in refrigerator. You can fill the eggs until two hours before the party; cap carefully and refrigerate until ready to serve. Garnish with paprika just before serving.
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Salmon Mousse
Preparation time: 25 minutes
Cooking time: 5 minutes
Cooling time: 12 hours or overnight
This beautiful party favorite can be chilled in a decorative mold to add an extra touch. If you serve the mousse with crackers, it becomes a Phase 2 recipe.
1 cup fat or low fat plain yogurt
½ cup cold water
1 envelope unflavored gelatin
1 (15 oz) pink salmon, drained
⅔ cup low fat sour cream
1 (6 ounce) jar prepared horseradish, drained and pressed (about ¼ cup)
3 tablespoons finely chopped red onion
1 tablespoon teaspoon fresh or dried dill ½, crumbled
1 tablespoon Worcestershire sauce
½ tsp teaspoon paprika
chopped dill for garnish (optional)
60 cucumber slices or low-sodium crackers, whole grain
Place yogurt in a strainer with paper towels and spread in a bowl. Let drain for 10 minutes.
Put water in a small saucepan, sprinkle gelatin over water and let soften 1 minute. Heat the mixture over low heat, stirring, until gelatin dissolves, about 3 minutes. Do not boil.
Purée yogurt, gelatin mixture, salmon, sour cream, radishes, onions, dill, Worcestershire sauce and paprika in a food processor.
Lightly coat fish with cooking fourth, mold, terrine or loaf pan with cooking spray, divided uniformly in the mold foam. Cover and refrigerate until firm, at least 12 hours or overnight. Just before serving, run a thin knife on the edges of the pan and foam to invest in a dish. Sprinkle with chopped dill, if using, and surround with cucumber slices or crackers. Serve.
Makes 20 (3 tablespoon) servings
Nutrition at a glance
Per serving (with 3 cucumber slices): 50 calories, 2.5 g fat, 1 g saturated fat, 5 g protein, 2 g carbohydrate, 0 g fiber, 150 mg sodium
Per serving (3 cookies): 110 calories, 5 g fat, 1 g saturated fat, 7 g protein, 11 g carbohydrate, 2 g fiber, 170 mg sodium
Make-Ahead: Mousse can be made up to 1 day before. Store in refrigerator in a pan, covered with plastic until ready to serve.
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Parmesan Zucchini Sticks
Preparation time: 10 minutes
Cooking time: 20 minutes
These delicious snacks that remind guests of fried zucchini or stuffed zucchini blossoms often found at parties in Italy. Asado, are healthier and so good.
2 medium zucchini (About 1 pound)
1 tablespoon virgin olive oil
¼ c. teaspoon dried thyme
⅛ c. tsp salt
⅛ teaspoon freshly black
A pinch of red pepper flakes
⅓ cup freshly grated Parmesan
Preheat oven to 450 ° F. Cover a tray with parchment paper or aluminum.
Cut the squash into quarters, then cut into 2-inch long sticks. zucchini, oil, thyme, salt, black pepper and pepper in a medium bowl, and toss to coat. Transfer zucchini sticks to baking sheet, a flesh side. Roast until just softened and golden, turning to another aspect of the meat is half, about 15 minutes.
Carefully turn the skin side down pieces. Sprinkle cheese evenly and continue cooking until the cheese is melted, about 2 minutes. Serve hot.
Makes 10 (3 pieces) servings
Nutrition at a glance
Per serving: 35 calories, 2.5 g fat, 0.5g saturated fat, 2 g protein, 2 g carbohydrate, 0 g fiber, 70 mg sodium
Make-Ahead: Zucchini can be cut up 1 day before and refrigerated in a covered container until ready to serve.
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Feta Rounds Sweet Potato
Preparation time: 20 minutes
Cooking time: 25 minutes
The sturdy texture of sweet potatoes and making it ideal for cooking and use of colors like orange "cups" for tasty atmosphere like this, prepared with feta cheese, garlic and chives.
books for three long, thin sweet potatoes, peeled (about 1 ½)
1 tablespoon + 1 tsp tsp virgin olive oil
1 clove garlic, minced
Feta cheese 4 oz reduced fat cheese, crumbled (¾ cup)
2 tablespoons fresh chives
freshly ground black pepper
Preheat oven to 450 ° F. Cover plate baking parchment paper or aluminum.
Cut the potatoes into 30 (¾ inch thick) rounds. With a melon, carefully scoop a pocket into each potato piece, being careful not to scoop through and discard the portion of funds collected from expected.
pieces Potato harvesters, 1 tablespoon oil and garlic in a large bowl, pull the layer. Spread the potatoes in a baking tray, picked in standby mode, and roast until potatoes are tender and edges start to brown, 18-20 minutes.
Meanwhile, feta mash, chives, and remaining 1 teaspoon oil in a small bowl. Season pepper to taste.
Remove potatoes from oven and fill each pocket with half teaspoon tablespoons cheese mixture. Return to oven and bake until hot, about 5 minutes. Serve hot.
Makes 10 (3 pieces) servings
Nutrition at a glance
Per serving: 80 calories, 2.5 g fat, 1 g saturated fat, 3 g protein, 11 g carbohydrate, 2 g fiber, 150 mg sodium
Make-Ahead: Cheese mixture can be prepared up to 1 day before, refrigerate in a covered container until needed. Sweet potatoes can be roasted (without cheese mixture) up to 8 hours before the game, cover and leave at room temperature. Fill with cheese mixture and heat through just before serving.
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Strawberries dipped in chocolate
Preparation time: 10 minutes
Cooking time: 10 minutes
Cooling time: 15 minutes
Add sesame seeds and a crisis extra surprise dessert for this tasty and easy to eat. Look for large strawberries with stems of best presentations.
⅓ cup walnut pieces, finely chopped
2 tablespoons sesame seeds
3 oz dark chocolate
2 tablespoons half fat and half
20 large strawberries with stems (about 2 liters), rinsed and dried
Preheat oven 275 ° F. Spread nuts on a baking sheet and bake until fragrant and lightly browned, about 10 minutes.
While nuts are toasting the sesame seeds in a small skillet over medium-low heat. Cook, stirring gently pan-and-forth, until seeds nicely browned, about 5 minutes away. Allow nuts and seeds to cool, then mix in a bowl.
Hot chocolate and half and half in a small saucepan over medium-low heat, whisking until chocolate is melted, about 3 minutes.
Line a baking sheet with waxed paper.
Dip strawberries in chocolate (about three quarters of the way), then dip in the nut on one side and the mixture of seeds, coating as well. Place nut side on a baking sheet. Refrigerate until chocolate is set, about 15 minutes serve.
There are 10 (2 pieces) servings
Nutrition at a glance
Per serving: 90 calories, 7 g fat, 2 g saturated fat, 2 g protein, 8 g carbohydrate, 2 g fiber, 0 mg sodium
To Make Ahead: Walnuts and sesame seeds can be roasted up 3 days in advance. Strawberries can be dipped up to 8 hours in advance. Cover and refrigerate berries do not freeze.
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Cannoli Tartlets
Preparation time: 10 minutes
Time Cooling: 2:00
A classic Italian cannoli gets an update here that the light is as sweet as ever. You can find prebaked mini of whole wheat sharp shells in the refrigerated section of most supermarkets.
2 cups part skim milk ricotta cheese
¼ cup granulated sugar substitute
4 oz bittersweet chocolate, finely chopped
pinch ground cinnamon
1 teaspoon vanilla extract
2 boxes mini whole wheat edged shells (15 shells each)
¼ cup finely chopped unsalted pistachios
Mix ricotta, substitute sugar, chocolate, cinnamon and vanilla in a medium bowl, mix well. Chill, covered, until ready to prepare tartlets.
Nor 2 hours before serving, pastry filled with ricotta mini about 1 tablespoon filling. Sprinkle each tartlet evenly with pistachios and refrigerate until ready to serve.
30 tarts ago
Nutrition at a glance
For the cake: 70 calories, 4.5 g fat, 1.5 g saturated fat, 3 g protein, 5 g carbohydrate, 0 g fiber, 30 mg sodium
Make Ahead: The ricotta can be up 1 day in advance and refrigerate in a covered container. Tartlets can be filled up to 2 hours before serving and refrigerated, lightly covered, until serving time.
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Raspberry and ginger sparkles
Preparation time: 5 minutes
The bright red color and lively taste of fresh fruit drink flavored with ginger and can be done home fans soda all your friends.
1 (10 ounce) package frozen raspberries, thawed, with juice
1 (¾ inch of ginger) fresh, peeled
2 tablespoons granulated sugar substitute
1 (2 liter) bottle seltzer water, chilled
Cubes ice (optional)
To make the base of raspberry puree and juice drinks, ginger and sugar substitute in a mixer. Strain the mixture through a fine mesh sieve. For each glass, add 4 ½ tsp Tea base in a glass of 8 oz. Add ¾ cup of water and stir quickly. Add ice cubes to taste, if desired, and mix again. Serve.
There are 10 (¾ cup) beverage
Nutrition a glance
For drinks: 60 calories, 4.5g fat, 0.5g saturated fat, 4 g protein, 2 g carbohydrate, 0 g fiber, 25 mg sodium
Make-Ahead: Raspberry and ginger based Drinking can be up to 1 day before and refrigerated container in a container until ready for use. Add mineral water to drinks individually, just before serving.
From: The South Beach Diet Parties and Holidays Cookbook: Recipes for Health for entertaining family and friends of Arthur Agatston, MD © 2006 Arthur Agatston, Permission MD by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735.
About the Author
Preventive cardiologist Arthur Agatston, MD, is an associate professor of medicine at the University of Miami Miller School of Medicine. He is the author of the best-selling books The South Beach Diet, The South Beach Diet Cookbook, The South Beach Diet Quick & Easy Cookbook, TIle SNlth Beach Diet Good Fats/Good Carbs Guide, and The South Beach Diet Dining Guide. Dr. Agatston is frequently quoted as an expert in cardiac health and diet in the media. He maintains a private cardiology practice, focused on prevention, in Miami Beach, where he lives with his wife, Sari, and their two sons.
Visit www.southbeachdiet.com for more info.
Cuisinart 14 Cup Elite Food Processor
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