Healthy Summertime Entertaining - Fox 2 News Headlines

Healthy Summertime Entertaining

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Registered Dietitian Marie Spano shared a couple of healthy summertime recipes with Good Day Atlanta's Gurvir Dhindsa -- and tips for preparing treats that won't "weight you down."

Spano says to start with creative appetizers, cool down with season beverages. keep the main courses simple and incorporate one "WOW" item.

The recipes from the video above are listed, below:

Smoked Salmon Crostini

Ingredients
  •         Melba toast, bagel crisps or make your own toasted bread (from a French baguette)
  •         4 oz cream cheese (use higher protein cream cheese for a more filling snack)
  •         2 Tbsp chopped fresh dill
  •         4 oz smoked salmon, sliced to 1” width
  •         salt
  •         black pepper
Directions

Mix cream cheese with 1-tablespoon dill. Add salt and pepper to taste. Spread cream cheese/dill mix on melba toast; add sliced salmon on top and sprinkle remaining dill over salmon.

Roasted Cauliflower Crostini

Ingredients

        Melba toast, bagel crisps or make your own toasted bread (from a French baguette)
  •                         3 Tbsp olive oil
  •                         2 tsp lemon juice
  •                         1.5 cups cauliflower florets
  •                         salt
  •                         black pepper
  •                         2 garlic cloves, pressed or crushed
  •                         1/4 cup golden raisins
  •                         2 Tbsp capers
  •                         4 oz goat cheese, softened

Directions

Preheat oven to 400ºF. Whisk olive oil and lemon juice together. Place cauliflower in a small bowl and cover with olive oil/lemon juice mixture. Sprinkle with salt, pepper and crushed garlic. Roast until brown and soft, about 20 to 30 minutes. Place cauliflower in a bowl and mix in raisins and capers.

Spread goat cheese on melba toast and top with cauliflower mixture.


Beet and Goat Cheese Crostini

Ingredients

  • Melba toast, bagel crisps or make your own toasted bread (from a French baguette)
  • 3 Tbsp extra virgin olive oil, divided
  • 1/4 cup white balsamic vinegar
  • 2 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups beets (freshly roasted, already prepared in refrigerated section of produce isle or canned) cut in ½ inch cubes
  • 4 oz goat cheese, softened

Directions

Preheat oven to 400°F. Combine 3 tablespoons oil with white balsamic vinegar, honey, salt and pepper. Coat beets with mixture. Spread goat cheese on melba toast. Place beets on top.


Watermelon Spritzer


Ingredients
  • 8 cups cubed seedless watermelon
  • 1 container frozen limeade concentrate, thawed (or substitute fresh lime juice and calorie free sweetener for a low calorie version)
  • Seltzer water to taste
  • lime slices
Directions

Blend watermelon until smooth throughout. Strain if necessary to discard any remaining pulp or seeds. Stir in limeade. Place in a pitcher and refrigerate until cold. Add lime slices and carbonated water to taste right before serving.

Blueberry Lemon Spritzer

Recipe modified from the Culinary Institute of America

Ingredients

  • 3 cups blueberries, fresh or frozen
  • * 1 cup simple syrup
  • ½ cup lime juice (if using lime juice in a bottle, shake thoroughly before using)
  • 2 tsp lemon zest
  • ½ cup mint leaves, torn
  • 4 cups club soda
  • 1 cup fresh blueberries
Directions
 Combine the first four ingredients in a small saucepan and bring to a boil. Remove from the heat and add the mint leaves. Stir with wooden spoon to release the mint aromas.

Chill completely and strain out solids into a container by pushing on the blueberries to extract as much juice as possible.

 
For each drink: Combine 3 oz of the chilled blueberry base in a shaker with ½ cup ice cubes and shake to muddle and strain into a chilled glass; add 4 oz. club soda.

Garnish with a mint leaf.

* Make simple syrup by boiling water in a saucepan, turning heat to a simmer and then adding an equal amount of sugar and stirring constantly until completely dissolved. Turn heat off when combined throughout.


Vegetarian Stuffed Peppers

Ingredients for soy crumbles
  • 16 oz refrigerated soy crumbles (or lean ground turkey if desired)
  • ½ tsp garlic powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • pinch of red pepper flakes if desired

Ingredients for sauce
  •                         2 – 8 oz cans tomato sauce
  •                         1/4 tsp garlic powder
  •                         1/4 tsp onion powder
  •                         1 tsp Italian seasoning
  •                         1 cup cooked long grain brown rice
  •                         6 bell peppers (2 green, 2 red, 2 yellow if possible)
Directions

Preheat oven to 350ºF.

Slice tops of bell peppers off and remove seeds. Spray bottom of 9 x 13 baking dish with oil and place bell peppers (cut side up) in pan.

Mix together garlic powder, paprika, black pepper and red pepper flakes. Sprinkle and mix into uncooked soy crumbles. Cook soy crumbles over low heat (simmer) until browned. Add tomato sauce, cooked rice and additional spices. Mix throughout and place in stuffed peppers. Spray outside of peppers so they stay soft (not dry). Bake for 1 hour.  


Hass Avocado Toppers (for hamburgers or turkey burgers)

        Recipe courtesy of Hass Avocado Board

Ingredients
  •         1 Tbsp vegetable oil?
  •         1 medium yellow onion, thinly sliced?
  •         2 Garlic cloves, minced?
  •         1/2 cup seeded, diced tomato?
  •         1/2 cup shredded Parmigiano-Reggiano cheese?
  •         1 Tbsp sweet pickle relish?
  •         1 Tbsp slivered basil leaves?
  •         1 tsp country-style mustard?
  •         1/2 tsp salt?
  •         1/4 tsp ground black pepper?
  •         2 ripe Hass Avocados, peeled, pitted and diced?
Instructions:

In a medium skillet, heat the oil. Add the onion and sauté over medium heat, stirring occasionally, until well browned, about 8 minutes. Add the garlic and cook 1 minute longer. Allow to cool.

In a large bowl, combine the sautéed onion and garlic with the tomato, cheese, pickle relish, basil, mustard, salt and pepper.

Gently toss in the avocados. Top burgers with mixture.


Blueberry Lemon Cheesecake

Ingredients for Crust
  • * ½ cup almond butter
  • 1.5 cups ground almonds?(place in food processor to grind)
  • 1 Tbsp light agave syrup
Ingredients for cheesecake
  • 3 (8 oz each) 4x protein cream cheese, softened at room temperature
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 1 large egg white
  • 8 oz plain low-fat or full fat Greek yogurt
  • 1 tsp clear vanilla extract
  • 1 tsp lemon extract
  • 2 cups blueberries
Directions

Preheat oven to 320ºF.

Mix ingredients for crust together and press crust on bottom of an 8 or 9” Springform pan. Cut 3 sheets of aluminum foil and place each one on top of the other, one at a time, tightly around bottom of pan.

Beat softened cream cheese. Add 1 cup sugar and salt until blended. Add eggs and egg white and blend (do not overmix). Mix in Greek yogurt, vanilla and lemon extracts. When mixed throughout, gently stir in blueberries.

Pour mixture into crust. Place springform pan (with aluminum foil around it) on a cookie sheet with sides or jelly roll pan. Put water on bottom of pan to cover the pan about 1/4” (doing this will help prevent cracking on top of the cheesecake).

Bake at 320ºF for approximately 40 - 50 minutes. When cheesecake is still soft in the center and not completely cooked, turn oven off, open oven door and keep cheesecake in the oven for 20 minutes. Remove and let cool on a wire rack. When completely cooked, cover and place in the refrigerator (if cheesecake is not completely cooled before placing in the refrigerator it will “sweat” on top – small water bubbles will form on the top of the cheesecake).
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