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| Wednesday, June 30, 2010 |
| Patriotic Picnic & Party Dishes |
I’ve always liked having themes when I have a gathering. In college I had an ocean themed ‘baby shower’ for my seahorses who’d recently given birth. People dressed in beach wear (in winter) brought mini ‘baby’ gifts and lots of beachy drinks. It was silly, it was crazy, but it was A LOT of fun!
Themes help people decide what to bring, lets everyone get creative, adds a little fun and gives everyone something to talk about. The 4th of July is perfect for this. Tell everyone that red, white and blue are the food themes. See how creative you can get with your dishes. I’ve given you a few of mine below.
Not all recipes are going to have all 3 colors; after all, there are a limited number of blue foods! Use inexpensive plastic serving dishes and plates to add the missing color. These will go great with Lauren’s Marinated Flank Steak in tomorrow’s recipe blog.
- Salsa with Blue Corn Chips (white serving dish)
- For lower fat, try a baked version
- Shrimp Platter with Cocktail Sauce (on a blue platter)
- Patriotic Veggie Plate
- Onion dip (16 oz container fat free sour cream + 1 envelope dry onion soup)
- Red pepper slices, jicama slices, grape or cherry tomatoes
- Fresh Fruit and Dip
- Fresh strawberries, raspberries, blueberries (or any other favorite you have)
- Fruit dip
- 8 oz fat free whipped cream cheese
- ½ cup sugar
- 1 tsp vanilla extract
- 1 Tbsp nut-flavored liquor (Nocello, Amaretto, Frangelico) optional
- Blend all ingredients until well mixed. Chill until ready to use. For a thinner dip, add a 1-2 tablespoons skim milk
- Roasted Red, White and Blue Potatoes
- Slice 2” purple, red or small white potatoes in half, toss with olive oil, salt/pepper (or any other favorite spices) and grill on foil or veggie grill pan until tender.
If you’re eating outside, don’t forget food safety. Anything with dairy, meat, seafood or mayo needs to be kept cold. Not an easy task when it’s blazing hot. Use the following tips to keep food fresh and you and your guests healthy:- Keep perishable dishes in the fridge or cooler until you’re ready for them. Place them back in the cooler as soon as you’re finished with them.
- Whenever possible, have your food table out of the sun.
- If you're using a covered platter, freeze water in the lid a couple days before. Place the ice block in a zip-type plastic bag. When you’re ready to put the dish out, flip the lid over and place the ice in the top, then put the serving portion on top. Instant chiller!
- Freeze one or more large cookie sheets of ice. Place them on a table (that you don’t mind getting wet) and set dishes on these that you need to keep cold.
Have a fun (and safe) 4th of July!
- Renee
If you like this article, you might also enjoy…
Sensei Talks: Lighten Up Your Memorial Day BBQ
Sensei Talks: Healthy Eating at the Beach
Labels: Holiday Eating, Renee
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posted by My Sensei @ Wednesday, June 30, 2010   |
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| 3 Comments: |
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It is so easy to make these holidays healthy & fun!
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Thanks for sharing those recipes. I'm organizing a picnic bbq this weekend and I got lots of ideas what to serve from this post.
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We're so glad you found the post useful. Thanks for stopping by!
- The Sensei Team
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It is so easy to make these holidays healthy & fun!