Entertaining can be so much fun, especially around the holidays. But the biggest complaint about hosting a party is usually not knowing what kind of food to serve. Especially if you and your guests have health concerns or are on a modified diet. Being surrounded by the typical high fat, high calorie, sugar loaded treat is just far too tempting for most of us to endure! So here are some healthier menu options to make your next get together hassle and guilt-free.

Healthy Appetizers

Cleaned up Spinach and Artichoke Dip
Parmesan Garlic Zucchini Chips
Cucumber slices with ricotta dill spread and smoked salmon
Antipasto Skewers
Caprese Wreath Salad
Edible Christmas Tree Centerpiece
Cajun Shrimp Cups
Smoked Salmon and Goat Cheese Log

Healthy Entrees

Turkey Meatballs
Almond Parmesan Crusted Chicken Tenders
Mini Crab Cakes
Teriyaki Salmon Bites

Guilt Free Desserts

Better Brownies
Chocolate Dipped Strawberries
Chocolate Almond Super Food Bark
Chocolate Mint Mini Muffins
Black Tie Popcorn
Apple Almond Crisp
Skinny Caramel Apple Dip (from the cookierookie.com)
Dark chocolate & sea salt almonds
Clean eating chocolate chip cookies

Check out my Pinterest Board "Clean Eating Desserts" for more ideas

Follow Brenda Ajay's board Clean eating desserts on Pinterest.

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Brenda

Crab Cakes (gluten-free)

Ingredients:

2 eggs
2 TB nonfat Greek yogurt
2 TB lemon juice
1 tsp mustard powder (or 1 TB dijon mustard)
1 TB coconut oil
1/2 red bell pepper chopped fine
2 TB fresh parsley chopped fine
1 16oz container lump pr jumbo lump crab meat
1/2 c almond flour
1 tsp garlic powder
salt & pepper to taste

Preparation:

1. Preheat oven to 350 degrees and spray a large baking pan with cooking spray
2. In a small skillet heat coconut oil until melted. Add red bell pepper and sautee until tender (about 4 minutes). Remove from burner and let cool.
3. Meanwhile, whisk eggs in a large glass bowl. Add yogurt, lemon juice, and mustard powder and mix well.
4. Add parsley and crab meat and fold gently until all the crab has been incorporated with the egg mixture.
5. Add flour, salt, pepper and garlic powder and mix well
6. Using an ice cream scoop, drop scoopfuls of crab mixture onto the prepared pan and flatten slightly with you fingers or a fork. For mini crab cakes (appetizer size) use a tablespoon to form the crab cakes and then flatten with a fork.
7. Bake for 20-25 minutes
8. Sprinkle with fresh lemon juice just before serving. Serve plain or with tartar sauce, chili sauce or boom boom sauce

Brenda

Cajun Shrimp Cups

Boom Boom Sauce (recipe below)

Ingredients:

1-2 lbs small raw shrimp
Chipotle Seasoning
1 TB coconut oil
1 bag tortilla scoops
1 avocado or 1 container store prepared guacamole
1 fresh lime
1 recipe boom boom sauce (below)

Preparation:

1. Clean raw shrimp and remove tails. Place shrimp in a glass bowl or plastic ziplock bag. Add 1 tablespoon chipotle seasoning and the juice of 1/2 lime to the bag and let marinade for 1-2 hours in the refrigerator.
2. Place a large pan or grill pan on the stove on medium high heat. Add the coconut oil to the pan and let melt. Place the shrimp in the hot pan and cook for 1-2 minute on each side or until shrimp are cooked through completely. Remove from heat and let cool.

Assemble cups:

1. Place a small chunk of avocado or about 1 tsp guacamole in the bottom of a tortilla scoop.
2. Top with 1 shrimp and 1/2 tsp boom boom sauce.
3. Repeat with remaining ingredients
4. When all the cups are assembled, arrange them on a serving platter and squeeze the juice of the remaining half lemon over the cups. Serve immediately.

Boom Boom Sauce:

1/4 cup fat free, plain Greek yogurt
1 TB ketchup
1 TB chili sauce
1/4 tsp garlic powder
1 tsp sriracha sauce

Mix all ingredients and serve as a condiment with chicken, shrimp, tacos or chips

Brenda

Antipasto Skewers

Ingredients:

Skewers

12-15 wooden skewers
1 container grape tomatoes or cherry tomatoes
2 15oz cans artichoke hearts (quartered and drained)
1 jar sliced roasted red pepper (sliced into 1" small strips)
1 lb mini fresh mozzarella balls
1/4 lb thin sliced pepperoni or salami
1 can whole black or green olives

Dressing

1/2 cup Extra Virgin Olive Oil
1/4 cup balsamic vinegar
juice of 1 lemon
1 tsp oregano
1/2 tsp salt
1/2 tsp ground black pepper

Assemble the skewers:

Starting with a tomato, skewer one of each ingredient onto each wooden skewer in the order that they are listed. When all skewers are complete set them in a shallow pan or baking dish.

Mix dressing:

Mix all ingredients for dressing in a bowl and pour over skewers to marinnnade. Let marinade in refrigerator for 1 hour before serving.

Brenda

Cucumber slices with Ricotta Dill Cream and Smoked Salmon

Ingredients:

2 large cucumbers
1 8oz container ricotta (drained)
zest and juice of 1 lemon
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp fresh dill

Preparation:

1. Cut the cucumber into 1 inch slices, and carefully hollow out the center (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow.
2. Place the ricotta in a medium bowl and mix in the lemon zest, lemon juice, garlic powder, black pepper and dill. Adjust seasoning to taste.
3. Spoon a little seasoned cream into each cucumber cup, about 1 teaspoon per cup.
4. Cut the smoked salmon into 1-inch long thin strips and place one slice of salmon on top of ricotta cream.
5. Keep refrigerated and serve shortly after you assemble them

Brenda