Healthy Summer Party Recipes/ideas/Bash/Menu/Treat/Picnic Ideas

Since last weeks post for a healthy summer party was such a hit 
I DECIDED TO DO IT AGAIN.  I MIGHT JUST TRY AND DO IT FOR THE REST OF THE 
SUMMER.  I AM FINDING OUT THAT IT IS REALLY DIFFICULT TO FIND HEALTHY RECIPES 
FOR  A PARTY.  THEY ARE VERY FEW AND FAR BETWEEN.  AT LEAST RECIPES
 THAT LOOK DELICIOUS ARE HARD TO FIND.  I think it is really important to offer
healthy recipes for your guests.  YOu never know what their situation
might be.  
Take me for instance, since i just had brain surgery two and a half months 
ago i can't work out yet.  In fact I don't know when the next time I will be
able to work out will be.  For someone like me that fact is so difficult.
I used to work out every day with out fail and I LOVED IT!!  I mean I really
really loved it, so if there was healthy recipes at a party it would
be so wonderful!!  I hope you enjoy them!!!!
Tomato, Onion and Cucumber Salad

Made Famous By:  Eating well

INGREDIENTS

  • 3 tablespoons rice vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper, or more to taste
  • 2 medium cucumbers
  • 4 medium tomatoes, cut into 1/2-inch wedges
  • 1 Vidalia or other sweet onion, halved and very thinly sliced
  • 2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon
  • PREPARATION

    1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
    2. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.
    3. Just before serving, add herbs and toss again.

    TIPS & NOTES

    • Make Ahead Tip: Prepare through Step 2 up to 1 hour ahead.

    NUTRITION

    Per serving: 58 calories; 3 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 8 g carbohydrates; 1 g added sugars; 1 g protein; 2 g fiber; 202 mg sodium; 264 mg potassium.

    PREPARATION

    1. To marinate chicken: Puree pineapple juice, rum, soy sauce, scallions, jalapeño (if using), molasses, lime juice, Worcestershire sauce, garlic, ginger, curry powder, coriander, cayenne, cinnamon and allspice in a blender until smooth. Place chicken in a 1-gallon sealable plastic bag, add the marinade and turn to coat. Refrigerate, turning occasionally, for at least 2 hours and up to 4 hours.
    2. To prepare banana salad: About 20 minutes before you’re ready to prepare the kebabs, combine yogurt, onion, cilantro (if using), mint, lime zest, brown sugar, nutmeg and cinnamon in a medium bowl. Gently stir in bananas and salt. Adjust seasoning with more brown sugar and/or salt, if desired.
    3. To prepare basting sauce & kebabs: Preheat a gas grill to medium or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
    4. Remove the chicken from the marinade and pat dry. Pour the marinade into a small saucepan and stir in brown sugar and mustard; bring to a boil. Cook until the sauce is reduced by about half, 6 to 10 minutes.
    5. Meanwhile, thread the chicken onto 6 skewers, alternating with pineapple and onion pieces.
    6. Grill the kebabs, basting with the basting sauce and turning frequently, until the chicken is firm to the touch, 10 to 16 minutes total. (If flare-ups occur as you baste, use a squirt bottle to put them out or move the kebabs away until the flame dies down.) Serve the kebabs with the banana salad.

    TIPS & NOTES

    • Make Ahead Tip: Equipment: 6 (12- to 14-inch) skewers
    • Broiler Variation: Position a rack in upper third of oven; preheat broiler. Coat a broiler pan (or a wire rack set on a large baking sheet) with cooking spray. Broil the skewers, turning once, until the chicken is firm to the touch, 7 to 9 minutes per side.

    • Grilled Summer Fruit

      Made Famous By:  Giada De Laurentiis


      Ingredients

      • Nonstick spray
      • 3 firm but ripe nectarines, halved, pitted
      • 3 firm but ripe purple/black plums, halved, pitted
      • 3 firm but ripe red plums, halved, pitted
      • 6 metal skewers or thick wooden skewers soaked in water 30 minutes
      • 3 tablespoons sugar
      • *Other fruit substitutions can be apricots and peaches

      Directions

      Spray the grill rack with nonstick spray and prepare the barbecue(medium-high heat). Thread 1 piece of each fruit on each of 6 skewers so that the cut sides line up and lay flat. Sprinkle the sugar over the cut sides of the fruit. Let stand until the sugar dissolves, about 10 minutes.
      Place the fruit skewers on the grill cut side down. Grill the fruit until it is heated through and caramelized, about 5 minutes. Transfer 1 fruit skewer to each plate and serve.

      Grilled Banana Splits 

      Made Famous By:  Heather McMullin aka Made Famous By


      Directions

      Mix 1 tablespoon brown sugar with 1/2 teaspoon cinnamon and a pinch of salt. Halve 4 bananas lengthwise; brush with 1 tablespoon melted butter and sprinkle with the cinnamon sugar. Wrap in foil and grill for about two minutes. Remove from foil and place onto the grill until beautiful grill mark appear.  Top with frozen yogurt,toasted almonds and chopped chocolate and/or raspberries.

3 comments:

  1. I found you on foodblogs.com and I love your site! I am a mom to two young daughters and share the same passion as you for cooking and baking.

    Grilled banana splits...umm, YES PLEASE!!!

    ReplyDelete
  2. Grilled bananas and frozen yogurt! Mmmm... YUM!

    Those grilled fruits looks fantastic too! I loved grilled fruits.

    ReplyDelete
  3. Thank you so much!!!! My favorite is the grilled fruit. Makes my mouth water every time I look at the picture.

    **HUGS**

    ReplyDelete

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