Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Shrimp, Crab Appetizers December 28, 2012

Filed under: Appetizers & Drinks — lowfatdiva @ 6:47 pm
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When my kids were small we had fondue each New Year’s Eve.  Now they are grown and out on their own, I really wanted to continue the tradition.  My husband thought I was nuts to prepare fondue for just the two of us so I asked some friends over to partake with us.  As you know fondue is great but you still need a few small appetizers to get things going.  I have made these shrimp/crab appetizers for years and they are delicious!  The original recipe called for puff pastry but  I found we all liked them much better with the biscuits.  You can sprinkle with paprika or I like to egg wash half of the biscuits and top with black sesame seeds.  Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com
Shrimp,Crab Appetizers
1 pkg. of refrigerator buttermilk flaky biscuits
1  pkg. (8 ounces) cream cheese , softened
1  tablespoon  milk
1  tablespoon prepared horseradish
1/4  teaspoon ground black pepper
1/4 teaspoon Old Bay Seasoning
about 6 ounces refrigerated pasteurized crabmeat , drained and cooked shrimp roughly chopped
4 green onions , sliced (about 1/2 cup)
Separate each biscuit into 2 layers and place on a baking sheet that has been lined with parchment paper.  Bake for 9-11 minutes or until the biscuits are lightly golden brown. Remove the biscuits from the baking sheet and let cool on a wire rack for 10 minutes.  making 24 in all.
Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper,crabmeat and shrimp
Spread the crabmeat/shrimp mixture on 12 bottom biscuit layers. Top with the onions and top with another biscuit layer.  You can sprinkle with paprika for color if you choose.
crab appet.
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Spicy Chow Mein Mix

Filed under: Appetizers & Drinks — lowfatdiva @ 12:05 pm
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I found this recipe in one of my old files and had totally forgot about it, so I checked things in my pantry and decided to make it.  At first I thought since I didn’t have any chow mein noodles I would just substitute with pretzels but on second thought decided to make a quick stop to the store and get some.  For some reason the chow mein noodles intrigued me and they brought back some great childhood memories of eating the noodles out of the can when my mom made Chinese for us.
You can substitute different fruits but I suggest you try the recipe as it is because the blend really is quite nice and I”m not a big date girl.  But the mix just works……so well in fact it was gone in minutes!  In the picture you will notice some cashews in the mix.  I had only 1/2 cup of peanuts so I had to put a few cashews in to get my full cup but I like the dry roasted instead because of the fat content difference.  For comments/questions email   ramona@lowfatdivablog.com
Spicy Chow Mein Mix
1/4  cup jalapeno pepper jelly
1/4  teaspoon five-spice powder
2  tablespoons butter
1/4  teaspoon salt
1/4  teaspoon bottled hot pepper sauce
1  dry roasted peanuts
1  cup dried banana chips
1  cup dried pineapple chunks, cut up
1  cup chopped dates
2 cup chow mein noodles
In a medium saucepan combine jelly, butter, five-spice powder, salt, and pepper sauce. Heat over low heat until jelly is melted. Stir in remaining ingredients until well coated. Pour mixture into a large roasting pan.
Bake in a 350 degree oven  for 15 to 20 minutes, stirring once. Remove from oven. Spread mixture on a large piece of foil to cool. Store in an airtight container up to 3 days. Makes about 6 cups (16 servings).
NOTE: You can adjust the “spice” by omitting the hot pepper sauce or just cutting back to 1/8 tsp.  but it really is not all that spicy, so don’t worry that it’s over the top.
Chow Mein Mix
 

Stromboli December 24, 2012

Filed under: Appetizers & Drinks — lowfatdiva @ 1:42 pm

The recipe I have for Stromboli is really easy and it uses pizza dough.  You might call it a pizza rolled up in a sandwich.  I like to take Stromboli to parties or anytime we have to go to a potluck.   You can create about any version of this sandwich that you like on a pizza!  Enjoy.  For comments/questions please email me at 1lowfatdiva@gmail.com

1 pizza dough ball

1/3 cup marina sauce/pizza sauce

1/2 cup shredded low-fat mozzarella cheese

17 slices turkey pepperoni

6 slices Canadian bacon

pre cooked sliced portabella mushrooms

4 tablespoons Parmesan cheese

red pepper flakes

garlic

Italian spices

Butter Flavored Pam Spray

Pat out or roll out the pizza dough to a 12 “long oval shape on a lightly floured area.  Sprinkle some spices onto the dough if you choose for a bit more zest.  With a spoon, carefully spread a thin layer of sauce over the dough but leave a 2 inch edge (easier to seal).  Next sprinkle on the two cheeses. Lay our meats over the cheese, again be sure to leave the 2 in edge.  If you choose to have mushrooms layer those thinly too.  You can sprinkle some more spices like pepper flakes over the toppings now.  Starting on the edge closest to you, start to roll the edge in, tuck and roll like a jelly roll.  Careful not to pierce your fingers through the dough.  When rolled into a 12” log seal the edges by pinching them as well as tucking and pinching the ends.  On a pizza stone or a baking sheet sprayed with Pam, lay the Stromboli seam side down.  Gently flatten out the Stromboli just a bit.  With a sharp knife make 3 slits on the top of dough.   Spray top with Pam.  Bake in 425 degrees for about 20-25 minutes or golden brown.  Time will vary with ovens.

NOTE:  You can put other veggies on the Stromboli but pre cook them just a bit before using them so they do not poke through the dough.Delicious Stromboli

 

Ham Balls December 21, 2012

Filed under: Appetizers & Drinks — lowfatdiva @ 6:51 pm

My mom is home in the Mitten for the holidays this year (she is usually in Florida for the winter) and we are making sure to include her in our traditional holiday festivities.  She decided she wanted to bring some meatballs to the Christmas Eve family party on my husband’s side of the family but didn’t want “traditional” meatballs.  After searching through her recipe books and boxes for hours, she finally asked me if I had a recipe for ham meatballs.  I replied no, but I”m sure the internet has something we can use 🙂  The recipe is pretty simple and the dry sherry gives the sauce a nice flavor (yes, we had to make some up ahead of time to try).  Many of the recipes I looked at were quite sweet, where the ham ball recipe called for gram crackers as the binder – ahh no!  I hope you like this recipe as much as we did.      Enjoy!!!!  For comment/questions email ramona@lowfatdivablog.com

Ham Ball Recipe

1 lb. lean ground pork
1/4 lb. sliced smoked ham, chopped
1/2 c. minced onion
2 garlic cloves, minced
2 lg. eggs, beaten lightly
3/4 c. fine fresh bread crumbs
1 tbsp. sweet paprika
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme, crumbled
2 tbsp. olive oil
Flour for dredging the meatballs

FOR THE SAUCE:

2 tbsp. olive oil
1 onion, minced
2 garlic cloves, minced
2 tsp. sweet paprika
2/3 c. med. dry sherry
1 c. canned chicken broth
1/4 c. minced fresh parsley leaves

Make the meatballs: In a bowl, combine well the pork, the ham, the onion, the garlic, the eggs, the bread crumbs, the paprika, the salt, the pepper, and the thyme. (Test the seasoning by cooking a small amount of the meat mixture.) Form level tablespoons of the mixture into balls (about 40) and dredge the balls in batches in the flour, shaking off the excess. In a large heavy skillet, heat the oil over moderately high heat until it is hot and in it brown the meatballs in batches, transferring them to a bowl with a slotted spoon as they are browned.

Make the Sauce: Add the oil to the skillet in which the meatballs were browned; heat it over moderately low heat until it is hot and in it cook the onion, stirring, until the onion is softened. Add the garlic and cook the mixture, stirring, for 1 minute. Add the paprika and cook the mixture, stirring, for 30 seconds. Add the sherry and the broth, whisking, and bring the mixture to a boil, whisking.

Add the meatballs to the sauce and simmer the mixture, covered, turning the meatballs occasionally, for 20 to 25 minutes or until the meatballs are tender and the sauce is thickened slightly. Transfer the meatballs with a slotted spoon to a heated serving dish. (If the sauce seems thin, boil it, stirring, until it is thickened to the desired consistency.) Stir the parsley into the sauce; season the sauce with salt and pepper and spoon it over the meatballs. Makes about 40 meatballs.

 

 

 

Asian Dumplings December 17, 2012

Filed under: Appetizers & Drinks — lowfatdiva @ 11:55 pm
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These are some of the best little appetizers that  I make.  Very easy, tasty and you can serve them with a variety of sauces.  The are also quite simple to make and very quick.  You can even get the family to help you make them.  The meat used in the dumplings is a very lean ground pork but I also use a combination of ground pork/chicken/turkey to keep the fat content down.  The wrapper to the dumpling is refrigerator biscuits and I search to find the lowest in fat biscuit I can.  Stay away from the “buttery/flaky” biscuits because they are loaded with fat grams!   Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

Asian Dumplings

1 1/4 pound combination of lean ground pork,turkey breast and chicken breast

1 box (9 oz) frozen spinach, thawed drained and squeezed

3/4 cup green onions thinly sliced

2 tablespoons soy sauce

1 tablespoon chopped fresh garlic

3/4 tsp. ground ginger

3/4 tsp white pepper

1/2 cup egg beaters

2 cans of refrigerator biscuits

sauces to dip in.

In a large bowl mix all the ingredients except the biscuits and dipping sauce.

Take one can of biscuits from refrigerator (need to keep the other can cold) and separate each biscuit into 3 layers.  Press each layer into a 3 inch round – be careful not to tear the dough.

Spoon 1 heaping tablespoon of the filling on the center of each dough round.  Bring all the sides of the dough to the center over the filling and gather it to make a pouch.  You may have to stretch the dough gently do this.  Try and seal the dough pouch as well as you can.  Continue filling centers until all filling is gone.

Place the dumplings on a ungreased large baking sheet at least 2 inches apart (they will swell a bit).

Bake 350 degrees for 17-27 minutes.  Insert a thermometer in the center to read at least 155 degrees (they will continue to cook to 160 as they rest before you serve them).  The sides and tops of the dumplings should be golden brown.

Serve with your favorite sauces (sweet and sour, sweet spicy chili sauce, etc.)

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LIghter Version Of Egg Nog

Filed under: Appetizers & Drinks — lowfatdiva @ 12:12 pm
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A glass of traditional egg nog can be over 16 grams of fat and almost 500 calories – OUCH.  Although I”m not a big egg nog fan I did have some of my readers who are and were in need of finding a way to enjoy this holiday cheer with a lot less fat.

When you look at egg nog it’s pretty thick and I knew just diluting it down might solve the issue but would take away from the creaminess people were used to with the taste of egg nog (plus my husband who loves the stuff was not a fan of the watered down version).  So back to the Test Kitchen I went and kept thinking about the words people used to describe egg nog; creamy, rich and smooth…………..ummmm, what else has those characteristics? Ice cream!  It’s  creamy, rich and smooth even when it’s melted.  I had just a small amount of Breyers low fat vanilla yogurt ice cream (http://www.breyers.com/) and decided to melt a bit of it in a glass.  I then added 1 tablespoon of bourbon and about 1/2 tablespoon of brandy while the ice cream was still in the melting stage.  Just before my husband tried it I sprinkled a bit of nutmeg and cinnamon on the top (plus it looked festive) and had him sample it.

To my delight he had no idea I melted ice cream to make the low fat version of egg nog!  I used Breyers but you could use any low fat vanilla ice cream that you choose to.  The main thing you realize is the fat content when you make your egg nog creation for your guests – Delish    Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

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Some Great Holiday Bubbly December 14, 2012

Imagine some of your favorites all being blended in a drink – Prosecco (Ok, it might be mine more than yours), frozen limeade, Sauza Silver, cranberries,and  cranberry liqueur – hello holidays!  You can use champagne instead of Prosecco, that is just my preference and with some creativity you could also use different flavored liqueurs.     Enjoy!!!!f  For comments/questions email ramona@lowfatdivablog.com 

In a large pitcher add;

1 12 oz can of frozen limeade

fill the can with Prosecco or champagne

2/3 can of Sauza’ Silver

1/2 can of Cranberry liqueur

1 can water

Mix everything all together by stirring briskly.  I add some either frozen or fresh cranberries in the glass before I serve.  Great color and flavor for a holiday drink!

 

 
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