Some Tasty Holiday Treats…

…without the extra calories!

Pomegranate Punch:

• 2 ½ cups of Seltzer
• 2 cups of Pomegranate Juice
• Lemon twists

Directions:  Mix seltzer and pomegranate juice in bowl and then garnish with lemon twists.

To add alcohol: add 2 cups of champagne, decrease both pomegranate juice & seltzer to 1 cup each, and add ½ cup vodka. (Serves 6, 128 calories, 7 gr. carbs, 5 mg sodium, 72 Potassium).

 

Santa Claus:

• 46 oz. pink grapefruit juice
• 12 oz. raspberry juice
• 1 quart raspberry sherbet
• 2 liters ginger ale

Directions:  Pour pink grapefruit juice and ginger ale into a punch bowl. 

Add raspberry juice or 12 oz. frozen raspberries (stir to thaw).  Add sherbet and stir until melted

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Stuffed Mushrooms:

• 24 large button mushrooms, cleaned and stems removed, reserving stems
• 2 tablespoons onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup unsalted organic butter
• 2 cups bread crumbs (whole wheat)
• Juice from 1/2 lemon (about 1 tablespoon)
• 2 tablespoons dry sherry (or substitute apple juice)
• 2 teaspoons dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 3/4 cup freshly grated Parmesan cheese, divided

 

1.  Preheat oven to 400 degrees.

2.  Arrange mushrooms, cavity facing upwards, on a lightly greased baking sheet.  Set aside.  Finely chop the reserved mushroom stems.  Heat a small frying pan over medium heat; melt butter and sauté the mushroom stems, onion, and celery until soft, about 3 minutes.

3.  In a large mixing bowl, combine breadcrumbs, lemon juice, sherry, parsley, garlic powder, salt, basil, oregano, pepper, and 1/2 cup Parmesan. Mix well. Add sautéed vegetables and mix well to combine.

4.  Using a small spoon, stuff the prepared mushrooms. Bake in the preheated oven for about 12 minutes, or until stuffing starts to brown.  Remove mushrooms from the oven and sprinkle with remaining Parmesan cheese.  Turn the oven to broil and return the mushrooms to the oven, until the cheese has browned nicely.

Serve warm from the oven. Makes 24.

 

Lemon-Garlic Marinated Shrimp:

• 3 tablespoons minced garlic
• 2 tablespoons EVOO
• ¼ cup lemon juice
• ¼ cup minced fresh parsley
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 1 ¼ pounds cooked shrimp

Directions:  Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute.  Add lemon juice, parsley, salt, and pepper.  Toss with shrimp in a large bowl.  Chill until ready to serve.

Serves 12.  Can be made ahead of time and refrigerated for up to 2 hours.

 

Enjoy!

 

 

 

 

 

 

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