We're but a few weeks away from the biggest feast of the year. For those that have been dieting or trying to maintain a healthy weight, now is the time we offer ourselves a brief break from our disciplined diets.
But hold on! It's 2017. Healthy and tasty can coexist. I swear.
CBS Boston recently shared a few great recipes from a New England Chef that won't kill your diet! Check them out below and let us know in the comments if you try one for yourself.
1 pound medium-small shrimp, peeled and deveined
2 tablespoon salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 Poblano pepper, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, remove the seeds and diced with the skin on into 1/2-inch pieces
1 sweet mango, peeled, sliced, and cut into small diced
1 1/2 cup diced papaya (peeled and seeds removed)
In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 to 2 depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery. Drain and place into a bowl of ice water to stop the cooking process
Drain the shrimp from the ice bath. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
Mix in the chopped red onion and poblano chile. Refrigerate until ready for use
Mix mango and papaya together, and refrigerate.
Right before serving, add the cilantro, cucumber to the shrimp mixture and season with salt and black pepperTake a Martini glass place 1-2 tbsp of the mango/papaya mixture on the bottom, add the spoonful of the shrimp mixture on the top and garnish with chive.
Serves 8 to 10.
1 Cornish hen (split in half) per person
2-3 pieces each of fresh mixed herbs thyme, rosemary, sage and oregano (fine chopped)
2 tablespoon Enotre extra virgin olive oil
1/2 cup orange juice
1/4 teaspoon paprika
Season with salt and pepper
Pre-heat oven to 400 degrees.
On a cutting board cut the chicken in half along the breast bone.
Marinate chicken in a Ziploc bag with orange juice, salt, pepper fresh herbs and paprika. Let it marinate in the fridge for 30mins.
Remove the chicken from the bag and place into a baking dish, pour the marinate over the chicken and bake in the oven for 45- 60mins or until golden brown and the internal temperature of the hen reaches 165 degrees.
Remove from the oven and let it rest for 5 minutes before serving.
Red Cabbage Slaw
3 cups of thinly sliced red cabbage
½ of yellow and orange bell pepper
2 whole carrots shredded
1 cup of broccoli
In a medium serving bowl, combine all the ingredients together,grizzle with extra virgin olive oil, season with sea salt and cracked pepper
5-6 red potatoes, washed and diced with skin on
1 tablespoon fresh dill
4 tablespoon mayonnaise (Substitute plain yogurt or sour cream)
¼ cup red chopped onion
2 tablespoon fresh chopped parsley for garnish, salt and pepper to taste
Wash and cut potatoes in medium dice. Place cut potatoes in a pot with water and bring to a boil for 15 minutes. In a medium mixing bowl combine the dill, mayo, onions and parsley set aside until potatoes are done.
Drain the potatoes, and add to a mixing bowl, mix well and chill for 1hr. Serve cold with slaw and Cornish hen.