Avocado and corn salsa
1 medium size Avocado
1 cup corn kernels
1/2 cup chopped tomatoes (I prefer plum tomatoes they hold up well)
1/4 cup (little less if you don't love onion) red onion
2 tbsp lime juice
1/4 tsp sea salt
2 tbsp cilantro- rough chopped.
This is easy to make, dice the tomatoes and avocado and onion (I use my tiny chop chop for the onion to make sure its small...I am not a good "dicer"), mix with corn, lime juice, salt and cilantro. Refrigerate at least 3 hrs prior to serving. Yum!
Totally easy, I get the tiny mozzarella balls
Skewer with grape tomatoes and slivers of basil
Drizzle with balsamic glaze (found in the salad dressing aisle)
Buffalo Chicken Dip
You can find this recipe searching on my blog. I mentioned back during Superbowl. It can be done hot or cold so we will do the cold version. Basically you take LF cream cheese mix it with pulled buffalo chicken yum yum, add some hot sauce and call it a day!
My fav part are the sides!!
Regular Tossed Garden Salad- with all the goodies!
Chick Pea and Cilantro Salad- I LOVE cilantro FYI
2 cans of garbanzo beans, drained and washed and dried
4 cups, loosely packed spinach
1 cup cilantro
1/2 small onion
3 Tbsp sugar
2 Tbsp Dijon mustard
2 cloves garlic, finely minced or grated on a micro plane
1/2 Tbsp chili powder
1/2 cup olive oil
Chop the spinach very finely. Add the chickpeas, onion, and spinach to a large bowl. In a food processor or small chop chop :) add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil. Process til it comes together into a dressing, about 30-45 seconds. Pour over the chickpea mixture and stir to combine. Add salt and pepper to taste. Let sit for about 10 minutes on the counter or overnight in the fridge to let the flavors become friends!
The Main Event
This recipe I got from my amazing friend Mox. We made them least year for Fiance's bday bash and they were soooo good! Juicy, tasty, and healthy! She also notes that the KEY to these are that they marinate overnight!
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce * use a good marinara!
2 Tbsp red wine vinegar
2 Tbsp fresh basil
1.2 tsp salt
1/4 tsp cayenne pepper
2 pounds peeled and deveined shrimp (The market near us has "recipe" shrimp so they are already peeled, deveined and all the gross stuff is done!)
Skewers (remember to soak these for 15 minutes before you thread the shrimp on so they don't burn on the grill!)
*I like to add a little bit of red pepper flakes*
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate overnight (if you don't have time or forget to do that, its ok to marinate for 30 minutes to an hour stirring once)
Before you grill: Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly spray grill with non-stick spray, or use a seafood cage to cook on grill.1-2 minutes each side. These are SO good!!
Other LF menu additions: Hebrew National low fat dogs, whole wheat buns and veggie patties.
Of course, the guys are still going to want the good stuff, so we have some burgers and dogs for them...but shhhhhh.... the cheese will be LF.
Have a Happy Holiday Weekend :)