We made some incredible recipes, so I wanted to share a
couple of them that I especially enjoyed. Just in time for Memorial Day!
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| Roasted Tomato, Goat Cheese & Feta Bruschetta |
Ingredients:
equal parts feta and goat cheese
pinch of black pepper
French baguette, sliced and toasted
½t roasted garlic
1T Roasted Tomato Wholly Salsa®
1 basil leaf
balsamic glaze, to taste
equal parts feta and goat cheese
pinch of black pepper
French baguette, sliced and toasted
½t roasted garlic
1T Roasted Tomato Wholly Salsa®
1 basil leaf
balsamic glaze, to taste
Directions:
Mix the cheeses and black pepper together. Rub bread with roasted garlic and top with the cheese mixture. Add Roasted Tomato Salsa and drizzle with the balsamic glaze. Add chopped basil on top and serve!
Mix the cheeses and black pepper together. Rub bread with roasted garlic and top with the cheese mixture. Add Roasted Tomato Salsa and drizzle with the balsamic glaze. Add chopped basil on top and serve!
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| Tai Shrimp Nachos |
Tai Shrimp Nachos
This recipe contains three mini recipes in it, but the taste
is worth it! Make these nachos on the
weekend, or for a dinner party that your guests would absolutely enjoy. Tip: Make some of these ahead of time to cut
down on preparation time when it comes time to make them. The slaw actually tastes extra good if you
let it rest together for a day. Pick out
your favorite tortilla chips and get ready to lock and load! Lower calorie tip: Use low-fat torilla chips and mayonnaise.
Step 1: Shrimp Marinade/Glaze
Ingredients:½ cup Pineapple Ginger Wholly Salsa®1 lime, juiced
2 tsp sesame oil
¼ cup soy sauce
1 tsp sugar
Directions: Mix all
ingredients, then add to 1 lb devained and detailed shrimp, let marinate for 30
minutes. Put in refrigerator while
making the slaw and aioli. Once ready to
grill, spray non-stick spray on pre-heated grill. Skewer shrimp and grill for 3 minutes on each
side. Spoon marinade on shrimp on each
side at beginning of each grill period.
Step 2: Napa Cabbage Slaw
Ingredients:1 head
Napa cabbage, shredded
½ cucumber, julienne
½ red bell pepper, finely diced
1/3 cup green onion, biased cut
1/3 cup cilantro, rough chopped
2/3 cup Pineapple Ginger Wholly Salsa®
2 Tbsp rice wine vinegar
4 Tbsp soy sauce
1 tsp sesame oil
Directions: Mix all
ingredients together, and let rest for at least 30 minutes, and up to 5 days. ½ cucumber, julienne
½ red bell pepper, finely diced
1/3 cup green onion, biased cut
1/3 cup cilantro, rough chopped
2/3 cup Pineapple Ginger Wholly Salsa®
2 Tbsp rice wine vinegar
4 Tbsp soy sauce
1 tsp sesame oil
Step 3: Wasabi Aioli
Ingredients:
½ cup mayonnaise
1 Tbsp wasabi paste
1 tsp green onion, minced
1 Tbsp water
1 Tbsp cilantro, minced
Directions: Mix all ingredients together.
Add one shrimp onto each unbroken tortilla chip. Top with cabbage and then drizzle with aioli sauce. Garnish with a lime wedge, chopped cashews along with white and black sesame seeds. Serve and enjoy.
>> Last Giveaway on
Mommy Dietitian <<
Happy Memorial Day to everyone, especially those who have
family members who have lost a loved one in the line of duty. We honor them, and we honor their service!



I am adding it to my recipe book ! Thanks for the sharing !
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