Party.2

Part two of sharing some party food ideas. I tried to have mostly every ingredient I used for the whole party food spread to be non processed but I’m still learning. I will warn you that two items include a small amount of bacon, hey it’s a party after all! Sorry about the picture quality in advance 😉

20140227-173912.jpg
Baked Kale Chips
This stuff is so yummy, crunchy, and healthy! And easy! So much better for you than a bag of fatty potato chips.
Kale (stalks removed)
Extra Virgin Olive Oil (regular olive oil is fine too)
S&P (salt & pepper)
Preheat oven to 275′ Spread torn kale on to a baking sheet, drizzle with oil, sprinkle salt and pepper, toss, bake around 20-25 mins until crisp. I taste for seasoning before serving, you may need to add a small sprinkling of salt.

20140227-174454.jpg
Parmesan Bacon and Scallion Frittata
This is a great base recipe to add whatever you like or have on hand, I change my frittatas all the time but I made this particular version on that day.
Eggs- 8
Low Fat Milk (or any milk)- splash
Grated Parmesan Cheese- 1/2 c
Bacon- cooked, diced, 2-3 slices
Scallions- 2-3 bunches, thinly sliced
S&P
Butter
Olive oil
While the bacon is cooking mix together eggs, milk, S&P, parmesan, and scallions. Add a dap of butter and a light drizzle of olive oil to a pan. Add cooked bacon to egg mixture. When pan is hot and butter begins to foam add egg mixture, cover, cook on med-high heat around 20 minutes until top is set.
I normally slice mine like a pie and it’s great with some dressed greens but I cut it into small squares and topped with a dab of low fat sour cream for an appetizer style. Yes, there’s bacon but this made around 36 pieces so 3 pieces of bacon divided among 36 didn’t seem so bad, feel free to substitute turkey bacon. Once you get into the habit of making frittatas you will make them all the time, great for clearing out your fridge and this method gives you the freedom to clamp a lid on and walk away for 20 minutes instead of transferring from stovetop to oven.

20140227-175636.jpg
Bacon Cremini Stuffed Mushrooms with Feta and Goat Cheese
Mushrooms-stems removed
Crumbled Goat Cheese
Crumbled Feta (with or without herbs)
Bacon- cooked, diced, 2-3 slices
Extra Virgin Olive Oil
S&P
I make this simple recipe all the time for myself as a snack or side dish. I use either baby portobellos, baby creminis or the humble white button mushroom 🙂
Preheat oven to 375′ Cook bacon, drain, remove stems of mushrooms. Add mushrooms to baking sheet, drizzle oil and S&P, toss. Stuff with bacon and top with cheese. I made half with feta, half with goat. Bake around 10-15 minutes just until the mushrooms have cooked a little and cheese is melted. This was one package of mushrooms that yielded 16.
Questions? Thoughts?
❤ Shel

Advertisements

2 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s