Healthy Recipes for New Year's Eve Party

Healthy Food for New Year's Eve Party

Entertaining for big crowds can be stressful-- especially when it's a big night like New Year's Eve. 
But if you're throwing a major bash to ring in 2016, don't sweat it. Finger foods are a great way to keep grumbling tummies at bay.
We’ve got some of the best bite-sized munches around. And these hearty snacks will keep New Year's Eve revelers going until the wee hours of Jan. 1.It's possible to eat yummy foods and enjoy New Year's Eve without completely disregarding healthy eating habits. Read on to learn about 5 delicious and healthy appetizers to help you ring in the New Year without ramping up the number on the scale. 

1.Ham-Wrapped Coconut Shrimp Bites

Shrimp is a holiday favorite finger food. Take your appetizer game to the next level with this Asian-inspired makeover. Crispy SeaPak Coconut Shrimp match with the sweetness of pineapple, a touch of Sriracha heat and creamy peanut butter, all wrapped up in a savory slice of ham and broiled to perfection, then finished with an orange marmalade sauce.
INGREDIENTS:-
One 10 oz. package SeaPak Jumbo Coconut Shrimp
Orange Marmalade sauce (included in package with shrimp), defrosted
8 slices boiled ham or 12 slices pork or turkey bacon
24 water chestnut slices
2 tablespoons natural creamy peanut butter
1 tablespoon Sriracha
12 pineapple chunks; halved
PREPARATION:-
Preheat oven to 425°
Cut tails off of shrimp and cut in half crosswise.
Cut each slice of ham into 3 long strips. If using bacon, cut each slice in half crosswise.
Place a water chestnut slice in center of each strip of meat.
Top with piece of shrimp, smear of peanut butter, drizzle of Sriracha and pineapple slice.
Fold one side of meat over filling, roll and place seam side down on baking sheet lined with parchment paper.
Bake for 5 minutes then broil for 2-4 minutes until slightly brown on top.
Place toothpick in each bite and drizzle with Orange Marmalade sauce.

2.Seafood Salad

Alright, enough blabbering about film, let’s get to the recipe. So here’s the deal. I love to host Oscar parties. I spend hours picking out my Oscar menu, the way some spend hours picking out their Superbowl menus. This year I have six recipes to share that I will be serving at my Oscar party, and I will be posting them weekly up until The Big Night; along with some thoughts on the race, the films and of course the style! The first recipe in the spread is a Seafood Salad, a little fancy and delicious.
Ingredients
For the salad:-
1 tbsp olive oil
1 cup diced red pepper
⅔ lb frozen raw seafood medley, thawed
½ lb frozen pre-cooked shrimp, thawed
1 cup cherry tomatoes, halved
½ cup chopped Kalamata olives
Dressing:-
¼ cup olive oil
2 garlic cloves, crushed
2 tbsp lemon juice
2 tbsp red wine vinegar
2 tbsp chopped fresh parsley
2 tbsp dried basil
2 tbsp chopped sun dried tomatoes
2 tbsp capers, chopped
¼ tsp hot chili flakes
Instructions:-
In a large bowl, whisk olive oil with garlic, lemon juice, red wine vinegar, parsley, basil, sun dried tomatoes, capers and hot chili flakes.
Heat olive oil in a large over medium-low heat. Add the red peppers and cook for 5-8 minutes until softened.
Add the raw seafood medley to the pan and continue cooking with red peppers for 5-7 minutes.Remove from heat, pour into the prepared bowl. Add pre-cooked shrimp, tomatoes and olives.Toss with dressing.
Cover and cool in the fridge for at least 2 hours.

3.Deviled Eggs 

Surprisingly, deviled eggs won't play devil to your diet. “These party favorites are packed with high-quality protein, and you can get creative with them by adding healthy fat such as pesto or avocado into the mix,” says Registered Dietitian Karen Graham. Eggs can also help stave off snacking. "Focusing on appetizers that are protein-based can help prevent you from overindulging in food and drink," says Graham.
Number of servings: 6
Serving size: 2 egg halves
Ingredients:-
6 large eggs
5 T spicy hummus
1 1/2 T Dijon mustard
1 T dill pickle, chopped fine
1 T pickle juice
1/4 t black pepper
1/4 t Cayenne pepper
Directions:-
1. Put the eggs into a large sauce pan and fill with water to one inch above the eggs. Bring to gentle boil, and then remove pan from heat and let stand for ten minutes. To avoid the green color around the yolk, avoid overcooking them, and be sure to soak them in a bowl of ice immediately after removing them from the heat. Here are some great step-by-step instructions for a perfect hard boiled egg.
2. Run the eggs under cold water and soak in a bowl of ice until cool.
3. Cut each egg in half and carefully remove all yolks, placing them in a large bowl.
4. Using a fork, mash the yolks until they are small, uniform, and granular.
5. Chop the pickle until fine.
6. Add the pickle and the remaining ingredients to the yolks in the bowl.
7. Stir until yolk mixture is well-blended and uniform.
8. Scoop the yolk mixture with a spoon or pipe with a piping bag back in to egg halves.
9. Sprinkle on top with Cayenne pepper.

4.Prunes Wrapped in Bacon

This appetizer is from the Lapostolle Residence, Chile’s first Relais & Chateaux property and part of the renowned Lapostolle winery.  It combines savory bacon with sweet prunes to produce a delicious bite-sized holiday treat. To make this the perfect addition to your holiday menu, the Lapostolle Residence recommends pairing their Prunes Wrapped in Bacon with the Lapostolle Cuvée Alexandre Cabernet Sauvignon 2010.  
INGREDIENTS:-
12 Strips of bacon, uncooked
12 Prunes, dried and pitted
12 Toothpicks
PREPARATION:-
Lay six pieces of bacon onto a sheet pan or cutting board.
Place one prune at the end of each strip.
Roll the bacon around the prune, pulling gently to make sure the bacon fits tightly. Secure the pork with a toothpick.
Repeat the steps to prepare the remaining six prunes.
Heat a saute pan over medium-high heat, and place the prunes into the pan. When the prunes are ready to be flipped, the bacon will release itself from the pan. Gently swirl the pan throughout the process, allowing the bacon fat to distribute evenly.
When the bacon is golden on all sides, remove the prunes and place onto paper towels. Serve immediately.

5. Double-Dipper Tofu Sticks

This is a traditional dish during Chinese New Year. Lettuce symbolizes prosperity and a fresh start, and the word in Chinese sounds like good fortune or prosperity.
INGREDIENTS:-
Tofu Sticks
1 pkg (14 oz)House Premium or Organic Tofu - Extra Firm, drained
1 egg
2 Cup bread crumbs
flour to coat Tofu sticks
vegetable oil for frying
optional: thick pretzels "stix"
Sauce #1
1/2 Cup mayonnaise
1 dill pickle spear, chopped
1/2 Teaspoon onion powder
Sauce #2
1/2 Cup ketchup
1 Teaspoon lemon juice
1/4 Teaspoon Worcestershire sauce
PREPARATION:-
Wrap Tofu with paper towels and press to remove all excess water from Tofu, making sure Tofu does not break. Cut Tofu into 1/2 inch widths (approx. 2 inch lengths) sticks.
Whisk egg in medium bowl. Set aside.
Place Tofu on a plate, coat lightly with flour (cover all sides of Tofu with flour). Dip into whisked egg, transfer Tofu sticks into the bread crumbs.(coat all sides)
Heat oil (about 1 inch) in a large frying pan. Add Tofu and cook until color becomes golden brown. Remove Tofu and transfer to another place using layered paper towels.
Heat oil (about 1 inch) in a large frying pan. Add Tofu and cook until color becomes golden brown. Remove Tofu and transfer to another place using layered paper towels.
Sauces: Add ingredients of Sauce #1 to one small bowl and add Sauce #2 ingredients in a separate small bowl and mix each well.