The Menu
Seafaring Packets
Spring Vegetable Salad Over Fresh Greens
warm crusty bread
Red, White and Blue Fruit "Cake"
recipes for:
Lemon Butter
Chive Butter
The Recipes
Seafaring Packets
serves 8
Check out these shrimp, scallops, and vegetables packs drizzled with butter – a wonderful dinner topped with chives.
http://www.eatbetteramerica.com/recipes/seafaring-packets/2cda2376-605a-44f
7-bccd-c3a421451dac
32 littleneck or cherrystone shell clams (about 2 1/2 lb)
32 uncooked medium shrimp in shells (about 1 1/4 lb), thawed if frozen
32 sea scallops (about 2 1/2 lb)
8 ears corn, husked and each cut into fourths
32 large cherry tomatoes
Fresh chive stems or chopped fresh chives, if desired
Lemon Butter
1/4 cup margarine or butter, melted
1 tablespoon grated lemon peel
Chive Butter
1/4 cup margarine or butter, melted
1 tablespoon chopped fresh or 1 teaspoon freeze-dried chives
METHOD FOR FLAVORED BUTTERS: In a small bowl, mix ingredients.
Heat coals or gas grill for direct heat. Cut eight 18x12-inch pieces of heavy-duty foil. Make one of the Flavored Butters.
On one side of each foil piece, place clams, shrimp, scallops, corn and tomatoes. Drizzle 1 tablespoon of one of the Flavored Butters over seafood and vegetables on each foil piece.
Fold foil over seafood and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets over MEDIUM heat 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until clams open, shrimp are pink and firm and vegetables are tender.* Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chives.
TIPS
*Cooking time may vary depending on ingredients selected.
Mussels can be substituted for the clams. If your guests don’t care for either clams or mussels, double the amount of shrimp or scallops instead.
Per serving
Calories 450 (Calories from Fat 140), Total Fat 16g (Saturated Fat 1 1/2g, Trans Fat 1g),
Cholesterol 150mg; Sodium 440mg; Total Carbohydrate 32g (Dietary Fiber 5g, Sugars 5g), Protein 45g.
Exchanges: 2 Starch; 3 Very Lean Meat; 2 1/2 Lean Meat; 1 Fat; Carbohydrate Choices:2.
Spring Vegetable Salad Over Fresh Greens
serves 8
Peppery arugula and watercress plus a dash of salsa add refreshing sassiness to your salad routine.
http://www.eatbetteramerica.com
4 medium zucchini, chopped (5 cups)
32 ounces fresh asparagus spears, trimmed and cut into 1/2- to 1-inch slices (4 cups)
16 green onions, thinly sliced (1 cup)
2 cups frozen sweet peas
4 tablespoon olive oil
8 cups fresh arugula or spinach
8 cups watercress
4 cups bottled mild or medium green salsa or green taco sauce
4 tablespoons white balsamic vinegar
In a large skillet, cook zucchini, asparagus, green onions, and peas in hot oil over medium heat for 3 to 5 minutes or until asparagus is just crisp-tender, stirring occasionally. Transfer vegetables to a medium bowl; cover and chill for 2 to 24 hours.
In a large bowl, toss together arugula and watercress. Stir salsa and vinegar into chilled vegetables; spoon over greens.
Per Serving (2 cups)
Calories 150 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat 0g),
Cholesterol 0mg; Sodium 250mg; Total Carbohydrate 17g (Dietary Fiber 5g, Sugars 7g), Protein 7g.
Exchanges: 3 Vegetable; 1 1/2 Fat; Carbohydrate Choices:1.
Serve with warm crusty bread.
Red, White and Blue Fruit "Cake"
serves 12
Surprise your family and friends with this cake-free layer 'cake' made out of fruit!
http://www.eatbetteramerica.com
1 package (8 oz) fat-free cream cheese, softened
1 container (6 oz) Greek Fat Free honey-vanilla or plain yogurt
1/3 cup sugar
3 (8-inch) round slices seedless watermelon, rind removed (each 1 inch thick)
3 cups blue and red berries (choose from blueberries, blackberries, raspberries, strawberries)
In medium bowl, beat cream cheese, yogurt and sugar with electric mixer on medium speed about 30 seconds or until smooth.
Just before serving, place 1 watermelon round on serving platter; top with one-third of the cream cheese mixture. Place half of the berries on top of cream cheese. Gently place second watermelon round over berries. Repeat layers of cream cheese mixture, berries (saving a few for the top) and watermelon round. Spread remaining cream cheese mixture on top, and garnish with remaining berries.
TIPS
For a fresh flavor, stir grated lemon peel into the cream cheese mixture, and garnish with lemon curls.
The fruit and yogurt can be made up to 2 hours ahead. Just wait until just before serving to assemble for best results.
Per Serving
Calories 100 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Trans Fat 0g),
Cholesterol 0mg; Sodium 140mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 15g), Protein 5g.
Exchanges: 1 Fruit; 1/2 Skim Milk; Carbohydrate Choices:1.
Seafaring Packets
Spring Vegetable Salad Over Fresh Greens
warm crusty bread
Red, White and Blue Fruit "Cake"
recipes for:
Lemon Butter
Chive Butter
The Recipes
Seafaring Packets
serves 8
Check out these shrimp, scallops, and vegetables packs drizzled with butter – a wonderful dinner topped with chives.
http://www.eatbetteramerica.com/recipes/seafaring-packets/2cda2376-605a-44f
7-bccd-c3a421451dac
32 littleneck or cherrystone shell clams (about 2 1/2 lb)
32 uncooked medium shrimp in shells (about 1 1/4 lb), thawed if frozen
32 sea scallops (about 2 1/2 lb)
8 ears corn, husked and each cut into fourths
32 large cherry tomatoes
Fresh chive stems or chopped fresh chives, if desired
Lemon Butter
1/4 cup margarine or butter, melted
1 tablespoon grated lemon peel
Chive Butter
1/4 cup margarine or butter, melted
1 tablespoon chopped fresh or 1 teaspoon freeze-dried chives
METHOD FOR FLAVORED BUTTERS: In a small bowl, mix ingredients.
Heat coals or gas grill for direct heat. Cut eight 18x12-inch pieces of heavy-duty foil. Make one of the Flavored Butters.
On one side of each foil piece, place clams, shrimp, scallops, corn and tomatoes. Drizzle 1 tablespoon of one of the Flavored Butters over seafood and vegetables on each foil piece.
Fold foil over seafood and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets over MEDIUM heat 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until clams open, shrimp are pink and firm and vegetables are tender.* Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chives.
TIPS
*Cooking time may vary depending on ingredients selected.
Mussels can be substituted for the clams. If your guests don’t care for either clams or mussels, double the amount of shrimp or scallops instead.
Per serving
Calories 450 (Calories from Fat 140), Total Fat 16g (Saturated Fat 1 1/2g, Trans Fat 1g),
Cholesterol 150mg; Sodium 440mg; Total Carbohydrate 32g (Dietary Fiber 5g, Sugars 5g), Protein 45g.
Exchanges: 2 Starch; 3 Very Lean Meat; 2 1/2 Lean Meat; 1 Fat; Carbohydrate Choices:2.
Spring Vegetable Salad Over Fresh Greens
serves 8
Peppery arugula and watercress plus a dash of salsa add refreshing sassiness to your salad routine.
http://www.eatbetteramerica.com
4 medium zucchini, chopped (5 cups)
32 ounces fresh asparagus spears, trimmed and cut into 1/2- to 1-inch slices (4 cups)
16 green onions, thinly sliced (1 cup)
2 cups frozen sweet peas
4 tablespoon olive oil
8 cups fresh arugula or spinach
8 cups watercress
4 cups bottled mild or medium green salsa or green taco sauce
4 tablespoons white balsamic vinegar
In a large skillet, cook zucchini, asparagus, green onions, and peas in hot oil over medium heat for 3 to 5 minutes or until asparagus is just crisp-tender, stirring occasionally. Transfer vegetables to a medium bowl; cover and chill for 2 to 24 hours.
In a large bowl, toss together arugula and watercress. Stir salsa and vinegar into chilled vegetables; spoon over greens.
Per Serving (2 cups)
Calories 150 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat 0g),
Cholesterol 0mg; Sodium 250mg; Total Carbohydrate 17g (Dietary Fiber 5g, Sugars 7g), Protein 7g.
Exchanges: 3 Vegetable; 1 1/2 Fat; Carbohydrate Choices:1.
Serve with warm crusty bread.
Red, White and Blue Fruit "Cake"
serves 12
Surprise your family and friends with this cake-free layer 'cake' made out of fruit!
http://www.eatbetteramerica.com
1 package (8 oz) fat-free cream cheese, softened
1 container (6 oz) Greek Fat Free honey-vanilla or plain yogurt
1/3 cup sugar
3 (8-inch) round slices seedless watermelon, rind removed (each 1 inch thick)
3 cups blue and red berries (choose from blueberries, blackberries, raspberries, strawberries)
In medium bowl, beat cream cheese, yogurt and sugar with electric mixer on medium speed about 30 seconds or until smooth.
Just before serving, place 1 watermelon round on serving platter; top with one-third of the cream cheese mixture. Place half of the berries on top of cream cheese. Gently place second watermelon round over berries. Repeat layers of cream cheese mixture, berries (saving a few for the top) and watermelon round. Spread remaining cream cheese mixture on top, and garnish with remaining berries.
TIPS
For a fresh flavor, stir grated lemon peel into the cream cheese mixture, and garnish with lemon curls.
The fruit and yogurt can be made up to 2 hours ahead. Just wait until just before serving to assemble for best results.
Per Serving
Calories 100 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Trans Fat 0g),
Cholesterol 0mg; Sodium 140mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 15g), Protein 5g.
Exchanges: 1 Fruit; 1/2 Skim Milk; Carbohydrate Choices:1.
