Have A Happy, Healthy Holiday With These Appetizers

Appetizers can be the downfall of a weight management plan for anyone over the holidays.  Food is everywhere! On desks and in break rooms, in classrooms, at parties and get-togethers!   Are there any healthy choices?

Some picks are better than others.  Here are some choices to look out for and at the bottom is my Mother’s recipe for a great vegetable dip that she served at the holidays. 

Appetizers to look for:

-Shrimp cocktail

-Chicken skewers

-cru-dite`

-cut fruit with yogurt dip

-Greek yogurt/horseradish dip with vegetables*

-smoked salmon (sans cream cheese)

-Goat cheese on pear slices

-wasabi and crab on endive leaves

 

Appetizers to steer away from:

-Artichoke/spinach dip with bread to dip

-Buffalo wings

-Creamy cheese dips

-Nacho dip with chips

-Liver pate

-Anything wrapped in pastry

-Anything fried and sitting in an orange colored sauce

-Mac-n-cheese with lobster

-Bread baskets with a cheese spread

 

Blanche’s Horseradish dip-

1 cup sour cream (I substitute 0% Greek yogurt)

2 tbsp. raw horseradish (called prepared)

dash of salt

1 tsp. paprika

Stir ingredients and serve with cut vegetables.

Enjoy and Happy Holidays!

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3 Responses to "Have A Happy, Healthy Holiday With These Appetizers"

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  1. Pingback: What exactly are you eating? Hidden surprises | Paula's healthy living

  2. Tyron Ogren

    April 26, 2013 at 8:09 pm

    Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”.^

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    • Paula

      April 26, 2013 at 8:35 pm

      Thanks for clarifying this issue. I love freshly grated horseradish with papaya purée and apple cider vinegar for a morning kick to my system.

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