Mardi Gras season is in full swing. Celebrate with these pared down dishes that deliver just as much deliciousness as the original renditions.
Mouthwatering - healthy - Mardi Gras cuisineIt's time to bring out the Mardi Gras masks and Fat Tuesday spirit. Once again, we have an opportunity to get together with our friends and enjoy great times and great food. Since we don't want Fat Tuesday to turn into Fat February, especially with swimsuit season only a couple months away, we turned to Holly Clegg, author of Holly Clegg Trim & Terrific Home Entertaining The Easy Way. Here are some wonderful recipes with all the Cajun flavor of Mardi Gras with fewer fat and calories.
"Low" Fat Tuesday Menu
Mardi Gras Punch
Mardi Gras Salad
Speedy Shrimp Jambalaya
Sweet Potato Praline Coffee Cake
Gooey Chocolate Peanut Butter Brownies
Mardi Gras PunchMakes approximately 6 quarts.
Get in the spirit with this purplish punch, full of wonderful juices. Float the lime slices on top. To serve a smaller group, simply halve the ingredients. Best yet, this drink is fat-free.
3 cups grape juice
1 (46-ounce) can pineapple juice
4 cups orange juice
1 (2-liter) bottle ginger ale
In a large bowl or container, mix together grape juice, pineapple juice, and orange juice. Pour in ginger ale before serving.
Mardi Gras SaladMakes 8 to 10 servings.
This festive salad is enhanced with Mardi Gras colors and a sensational slightly sweet dressing. Make the dressing ahead of time toss with salad ingredients when ready to serve.
2 teaspoons finely chopped onion
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon ground dry mustard
1/4 cup olive oil
1 head red leaf lettuce, washed, drained and torn into pieces
1 (10-ounce) package baby spinach, washed, drained
1/2 cup chopped red onion
2 (11-ounces each) cans mandarin oranges, drained
1/3 cup shredded carrots
4 slices center cut bacon, crisply fried, crumbled
In a small bowl, whisk together the onion, vinegar, sugar, mustard and olive oil. Refrigerate until ready to toss salad. In a large salad bowl, combine lettuce, spinach, red onion, mandarin oranges, carrots and bacon. Toss dressing with salad when ready to serve.
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