Posted at: 12/27/2011 4:06 PM

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Happy Appy's!

Hy-Vee Registered Dietitian Jen Haugen will share ways to enjoy your parties guilt-free.

  • Keep portions small.  Anything can be enjoyed "guilt-free" in moderation.
  • Slow down and savor your food.  It takes at least 20 minutes for the body to know you are full.
  • Beverages are sources of calories too.  Opt for sparkling or plain water, especially with meals.
Surviving Holiday Parties
  • Skipping meals to "save up" on calories is a poor strategy that leaves you likely to overeat later.
  • If you are concerned about their being a healthy option on hand, bring a dish to munch on, such as raw vegetables and hummus.
  • Survey the table before making your selections.  Keep portions small; one taste might be enough to quench a craving.

Wonton Baskets with Fruited Chicken Salad

Serves 12 (2 baskets per serving)

All you need:

  • 24 wonton wrappers
  • Cooking spray
  • 1 1/2 cups chopped cooked skinless chicken breasts, cooked without salt
  • 1/4 cup finely chopped celery
  • 4 tablespoons Hy-Vee sweetened dried cranberries, divided
  • 2 tablespoons light mayonnaise
  • 1 tablespoon Hy-Vee Dijon mustard
  • 1/8 teaspoon Hy-Vee pepper
  • 24 whole mandarin orange segments, canned in water or juice, drained well and patted dry with paper towel

All you do:

  1. Preheat oven to 400 degrees Fahrenheit.  Lightly spray two 12-cup mini muffin pans with cooking spray.
  2. Place the wonton wrappers in a single layer on a flat surface, such as a cutting board or piece of aluminum foil.  Lightly spray both sides of the wrappers with cooking spray.  Place a wonton wrapper in each muffin cup.  Press down gently on the bottom of each so the wrappers mold to the shape of the cups and the tips point out in a decorative fashion.
  3. Bake for 8 to 10 minutes, or until golden brown.  Transfer the pans to cooling racks.  Let cool for at least 15 minutes before removing the baskets from the pans.
  4. Meanwhile, in a medium bowl, stir together the chicken, celery, 2 tablespoons cranberries, mayonnaise, mustard and pepper.
  5. To assemble, fill the baskets with the chicken salad.  (Don't do this more than 15 minutes in advance, or the baskets will become soggy.)  Transfer to a platter.  Sprinkle the chicken salad with the remaining 2 tablespoons cranberries.  Top each basket with a mandarin orange segment.

Nutrients per Serving:  Calories 99, Total Fat 2 g, Saturated Fat 0.5 g, Monounsaturated 0.5 g, Polyunsaturated 0.5 g, Cholesterol 17 mg, Sodium 71 mg, Carbohydrates 13 g, Fiber 1 g, Sugars 3 g, Protein 7 g.
 

Lemon-Garlic Marinated Shrimp
Serves 12.

Active time: 10 minutes | Total: 10 minutes

Marinating precooked shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer.

All you need:

  • 3 tablespoons minced garlic
  • 2 tablespoons Grand Selections extra-virgin olive oil
  • 1/4 cup Hy-Vee lemon juice
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Hy-Vee pepper
  • 1 1/4 pounds cooked shrimp


All you do:

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


To make ahead: Cover and refrigerate for up to 2 hours.

Source: adapted from Eating Well, Inc.

Nutrition facts per serving: 73 calories; 3g fat (0g sat, 2g mono); 92mg cholesterol; 1g carbohydrate; 0g added sugars; 10g protein; 0g fiber; 154mg sodium; 108mg potassium.

Carbohydrate Servings: 0 | Exchanges: 1 1/2 lean meat

Jen Haugen represents Hy-Vee as a nutrition expert promoting healthy eating throughout the community.  Jen is a member of the American Dietetic Association.



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