The first major challenge of this holiday feasting season has come and gone.  Hopefully you won this first battle and if  not today is a new day; get back on your feet.  Many  of us are still facing holiday parties and gatherings that will present healthy eating obstacles. The solution as mentioned in previous articles is to be prepared.  Prepare a healthy recipe.  This will not only help you but also your friends and family.  To aid you in this task I am including in this post two free recipes.  One for an appetizer (salmon ball) and also a dessert (chocolate meringue kisses).  I hope you and your friends will enjoy both.  Please share with us  one of your favorite holiday recipes.  Also let me know how you rate either of these recipes on a scale of 1 to 10 with 10 being high.

SALMON BALL

2 (8oz) pkg fat-free cream cheese

1 (73/4 oz) an red salmon

3 Tsp onion, finely chopped

1 Tbsp lemon juice

2 Tbsp barbecue smoke flavoring

2 tsp horseradish

1/2 c pecans, chopped

1/4  c parsley, chopped

Mix first 6 ingredients in blender.  Refrigerate about 3 hours.  Form into a ball and roll in chopped nuts and parsley.  Serve on a tray with crackers.  Yield:  32 servings

Leave the bones in the salmon to increase the amount of calcium in the recipe.  Pecans add fiber to the recipe.

CHOCOLATE MERINGUE KISSES

4  egg whites (at room temperature)

1/4 tsp cream of tartar

2 Tbsp honey

1 tsp almond extract

1/4 c semi-sweet chocolate chips

Preheat oven to 375ºF.  Line 2 baking sheets with parchment paper.  In a large bowl b eat egg whites  and cream of tartar until foamy.  Beat in honey and almond extract until egg whites form stiff peaks.  Drop by spoonfuls  unto prepared baking sheets.

Place 1 baking sheet on the middle shelf of the oven.  Close3 over door and immediately turn oven off.  Leave baking sheet in the oven for 1 1/2 hours. Transfer cookies to a wire rack.  Again, preheat oven to 375ºF.  Bake second sheet of cookies in the same manner.  Transfer cookies to a wire rack.

Place chocolate chips in a zip lock bag.  Microwave on HIGH for 1 minute,  until chocolate is melted.  Snip 1 corner of the bag; drizzle chocolate over meringue kisses with zigzag motions.  Yield: 48 cookies.

Meringue can be tricky  Don’t make these on a rainy day.  Humidity prevents proper drying.

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About the Author

Theresa was diagnosed with type 2 Diabetes Fall 2009.

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