Fun in Pictures

Ham and Dill Pickle Appetizer Bites

Dill pickles

thin deli ham slices (use lean ham with the lowest fat content you can find for South Beach Diet)
light cream cheese (or use whipped cream cheese if you don't care about it being light)
Let the cream cheese sit at room temperature for at least 30 minutes before you make these.
Cut dill pickles lengthwise into fourths or sixths, depending on how thick the pickles are. You need as many cut pickle spears as you have ham slices.
Spread each slice of ham with a very thin layer of cream cheese. (I used about 1 tsp. cream cheese on each ham slice. The ham doesn't need to be completely covered with cream cheese.)
Put a dill pickle on the edge of each ham slice and trim the ham if it's very much bigger than the dill pickle spear. Roll up the ham around the dill pickle, then place toothpicks where you want each piece to be cut. Cut into pieces so that each piece has a toothpick. Arrange on plate and serve.

Other Ideas That Might be Fun:

-You can make dairy-free Ham and Dill Pickle Bites by omitting the cream cheese.

-For a spicier appetizer, mix some Green Tabasco Sauce into the cream cheese.

-For a sweeter flavor combination, try some Sugar Free Apricot Preserves mixed into the cream cheese.

-Try a flavored cream cheese (like pineapple) for a different twist.

-If you like mustard, try a very thin swipe of mustard on top of the cream cheese.

-Serve the Ham and Dill Pickle bites with a mayo-mustard dipping sauce.

This printable recipe from KalynsKitchen.com.
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zucchini fritters

Ingredients

2 cups shredded zucchini (2 small or .75 lbs)
½ tsp minced garlic (1 small clove)
½ tsp dried oregano
½ tsp dried basil
1 handful fresh parsley
to taste salt and pepper
1 lg egg
¾ cup all purpose flour
½ cup vegetable oil (for frying)

Instructions

Wash the zucchini and cut the ends off. Using the large holes on a cheese grater, grate the zucchini. You will need about 2 cups total which was 2 small zucchini or about .75 lbs.
Combine the garlic, oregano, basil, salt and pepper in a bowl (start with ¼ tsp of salt and about 10 cranks of the pepper mill). Stir to combine. Taste the zucchini and adjust the salt and pepper to your liking. It should be stronger than you want the finished product to be because once you add the flour and egg, the flavor and saltiness will be diluted.
Whisk an egg and add it to the zucchini along with ¾ cups of flour. Stir until everything is evenly combined. The texture should be similar to cake batter.
Heat ½ cup oil in a small skillet until very hot. To test the temperature, drop a SMALL piece of the batter into the oil, it should bubble heavily. The oil should not be smoking, if it is, lower the heat immediately. Drop the batter into the oil, one spoonful at a time. Fry the fritters on each side until deep golden brown. Let the fritters drain on a paper towel covered plate.

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Cajun Chicken Pasta

Ingredients

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!

Eggplant Pizzas ~ low carb and delicious!

Ingredients:

1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonier strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:

2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can good quality petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano (use Greek or Turkish oregano)

Instructions:
Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don't let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says.)

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.) Serve hot, with red pepper flakes to sprinkle on pizza if desired.

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