Lately I've had a book club (lovingly) invading my house every few weeks, so I've had to put a lot of thought into what to feed them. MyFoodAdvisor has been a big help for this. Here are some of my favorite recipes I've tried out on my wonderful guinea pigs:
Mini Veggie Frittatas
9 paper muffin liners
¼ cup onion, diced
½ cup green pepper, diced
4 egg whites
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
3 tablespoons freshly grated Parmesan cheese
- Preheat the oven to 375 degrees F. Line a muffin pan with muffin papers.
- Spray a sauté pan with cooking spray and heat the pan over medium-high heat. Add the onions and pepper and cook for 5 minutes. Set aside.
- In a medium bowl, whisk together the remaining ingredients. Add the green pepper and onions to the egg mixture and mix well.
- Pour the egg mixture into muffin cups, filling each about 2/3 full. Bake 20 minutes or until the centers of the frittatas are firm.
18 bamboo mini forks or small skewers
18 grape tomatoes
18 small basil leaves, folded in half
18 fresh mozzarella balls (1/4 ounce each)
1 tablespoon olive oil
1½ tablespoons balsamic vinegar
- Place 1 grape tomato, 1 basil leaf, and 1 mozzarella ball on each bamboo fork. Repeat this process for 18 kabobs. Place the kabobs on a serving platter.
- In a small bowl, whisk together the dressing ingredients. Right before serving, pour the dressing over the kabobs to coat evenly.
Lemony Fruit Cup
½ cup fat-free frozen whipped topping, thawed in refrigerator
¼ teaspoon grated lemon zest
2 teaspoons fresh lemon juice
1 tablespoon sliced almonds, dry roasted, crushed
1 medium kiwifruit, peeled and cut into 4 slices
4 medium strawberries, quartered
½ teaspoon confectioner’s sugar
- In a small bowl, gently stir together the whipped topping, lemon zest, and lemon juice. Spoon into two small custard cups or ramekins.
- Sprinkle the almonds over the whipped topping. Arrange the kiwifruit and strawberries on top. Using a fine sieve, sift the confectioner’s sugar over all. Serve immediately, or refrigerate until serving time. If refrigerated, the sugar will dissolve and give the fruit a glazed appearance.