Healthy Party Food You Can Make In Less Than 20 Minutes
Looking for quick and easy party food recipes that are healthy and you can make in 20 minutes or less? Want to make sure that the divine snacks you’re serving won’t make you or guests feel guilty for over indulging? Look no further you healthy and busy party planning expert, these delectable (yet healthy) foods will have all of your guests asking how you do it all, still look fabulous, and are secretly a seasoned chef!
Bruschetta is made up of very simple flavors; therefore, it is best if you make it with highest quality and freshest ingredients you can find.
2 lbs. fresh tomatoes (roma, heirloom, beefsteak… whatever is in season is best)
4 cloves fresh garlic
1 bunch fresh basil
4 tablespoons extra virgin olive oil
sea salt and fresh ground pepper
Italian bread or baguette
Prep Time: 15 minutes
Using a sharp knife, dice the tomatoes as small as you can. I aim for 1/4″ cubes. I try to mush or break the tomatoes as little as possible. Next, chop the fresh garlic and add it onto the growing pile of deliciousness. Add in some fresh basil to taste. I like using 5-6 large leaves, but there’s no “right” amount. Add in the extra virgin olive oil, sea salt, and fresh ground pepper. Mix the ingredients thoroughly.
Cut 1/4″ thick slices of fresh Italian bread or baguette and toast them.Toast the bread in a toaster, or under the broiler if you’ve got a big batch. Once the bread is good and toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil. Then, using half a hunk of raw garlic, rub one side of the crusty slices down to impart some delicious garlic flavor directly onto the bread.
Serve! Your party guests will feel like they have been transported to the Italian Rivera.
2 pounds large shrimp (16 to 18 count) (flash frozen)
4 quarts water
1 halved lemon
2 dried bay leaves
1 tablespoon salt
This dish is ready in just 15 minutes!
Hold each shrimp, leg side up, and peel the shell from the inside curve, leaving the tail intact. To de-vein, gently run a paring knife along the center of outside curve from head to tail, exposing vein. Remove the vein and rinse the shrimp.
Fill a large pot with 4 quarts water – add lemon, bay leaves, and salt. Cover and bring to a boil. Reduce heat and simmer 10 minutes. Return to a boil. Add shrimp. Cook until bright pink and opaque, about 1 minute 45 seconds.
Use a slotted spoon to transfer shrimp to a wire rack set over a rimmed baking sheet, then cover them with ice, and let them cool for about 5 minutes. (To store, fill a bowl 3/4 full with ice. Put the shrimp in a resealable plastic bags. Place them atop the ice, and cover with more ice. Refrigerate up to 1 day, replenishing ice as needed.)
To serve, arrange shrimp along rim of an ice-filled bowl (or on a platter) accompanied by lemon slices and cocktail sauce or lemon aioli.
One-Bite Wedge Salad With Blue Cheese and Bacon
3/4 cup plain low-fat yogurt
1/2 cup crumbled blue cheese
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 slices crispy cooked bacon
1 head iceberg lettuce
In 15 minutes or less you’ll have a featured staple that is served at many top rated steak houses. What is it? A classic wedge salad! Even better, this is a easy bite size version that will have your party guests feeling fancy on the go.
In a bowl, combine yogurt with blue cheese, kosher salt, and black pepper. Mix them well. Crumble bacon and set it aside. Cut lettuce into quarters, slicing small wedges from each quarter. Place these wedges on plates or napkins. Top each wedge with a dollop of blue cheese mixture and some crumbled bacon.
These four dishes are sure to impress your guests. Each dish will take you less than 20 minutes and will leave you and your guests feeling happy, healthy, and sophisticated.
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