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(ARA)-Are you ready for some football? Super
Bowl Sunday will be here before you know it, but don’t let your celebration
of the biggest game of the year interfere with your New Year’s resolution --
to eat healthier.
“It’s easy to get carried away at your
typical Super Bowl party, where the foods served are usually greasy chicken
wings, ribs, pizza, nachos, and chips with dip, but it’s just as easy to eat
healthy,” says Chef Tony Merola, corporate executive chef for Litehouse
Foods. “Do your guests a favor this year, and serve snacks that are good for
them.”
Merola says serving healthy foods at a party
is just as easy as doing the opposite. Instead of chips and dip, he
recommends you serve vegetables and fruits with one of Litehouse Foods’ new
dips. They are available in six flavors, including ranch and jalapeno
cheddar. “Our dips are healthier than others out there,” says Merola. “They
are made with 100 percent canola oil, which is an unsaturated fat, have no
preservatives or MSG and are gluten free.”
Merola says the dips are also very versatile.
They can not only be used as a straight dip, but incorporated into recipes.
“Instead of serving chicken wings, nachos dripping with processed cheese,
French fries or onion rings, try making one of these recipes,” says Merola.
“They are all easy to make and good for you,” he adds.
Tangy Crab Dip
1/4 cup green onions, finely chopped
1/2 to 3/4 cup celery, finely diced
1 8 ounce package cream cheese, softened
4 tablespoons Litehouse Original Bleu Cheese Dressing & Dip or Litehouse Big
Bleu Dressing & Dip
1 tablespoon mayonnaise
1/2 teaspoon pepper
2 pounds imitation crabmeat, cut up
Directions:
Mix ingredients well. Chill. Serve in a lettuce leaf or on platter
surrounded with crackers.
Substitution: Litehouse Chunky Bleu Cheese
Dressing & Dip may be used in place of Original or Big Bleu.
New England-Style Crab
Cakes
1 pound crabmeat
1/2 red onion, finely diced
1/2 red pepper, finely diced
1 medium carrot, finely diced
1/4 cup Litehouse Lite Salsa Ranch Dressing & Dip
1/4 cup light mayonnaise
1 tablespoon lemon juice
2 to 3 tablespoons parsley, chopped
3 to 4 scallions, sliced
1 1/2 cup white bread crumbs (try Japanese panko crumbs)
Kosher salt and cracked black pepper
Safflower oil or canola oil
Pick over crabmeat and place in mixing
bowl. Sauté vegetables in 1 tablespoon oil until tender, about 2 to 3
minutes. Cool vegetable mixture completely. Add vegetables to crabmeat. Add
in dressing, mayonnaise, lemon juice, parsley, scallions and bread crumbs.
Season with salt and pepper to taste and chill until ready to cook. To
finish, warm large sauté pan or skillet over medium burner, add oil. Shape
crab cakes and then press cakes into more bread crumbs. Place cakes into hot
pan (cook in two batches). Do not overcrowd pan. Brown nicely on both sides;
add more oil as needed. Serve with additional dressing. Serves 6 as lunch or
entrée (makes 12 cakes) or 24 to 30 small hors d' oeuvres cakes. |
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