Easter is coming and if you're like me you'll be entertaining. This can of course create a bit of stress when trying to determine a menu to please everyone. What to serve for an appetizer, first course, entree and dessert??? Here's a complete menu for you which is sure to please. Happy Easter!
Appetizer- From page 46 FAT TO SKINNY Low Carb Cookbook- Click to see book-
http://www.shop.fattoskinny.com/Prosciutto-Wrapped Mozzarella BallsServings- 1
Ingredients
1 tablespoon extra-virgin olive oil
1 sun-dried tomato, cut into 6 slivers (3 net carbs)
Sea salt
3 fresh basil leaves, cut in half
6 small, 1-ounce balls fresh mozzarella cheese
1-inch cubes cut from a larger 6-ounce ball
3 slices prosciutto
Directions
1. Cut the prosciutto in half so you have about a 4-inch slice of meat.
2. Place a mozzarella ball in the center of a slice and fold over the edges.
3. Top with a small piece of sun-dried tomato and half a basil leaf.
4. Roll up the prosciutto around the cheese.
5. Stick a toothpick through all the layers to hold the rollup together. Repeat with the remaining ingredients and serve.
TIP- Save time by purchasing already marinated mozzarella balls. Just read the package to be sure the carbohydrate count is less than 1 carb per serving.
Second Course- from page 164 FAT TO SKINNY Fast and Easy New and Revised edition- Click to see book-
http://www.shop.fattoskinny.com/Crab Salad–Stuffed AvocadosIngredients
1 cup shredded iceberg lettuce (1 net carb)
½ Florida avocado (2 net carbs)
1 tablespoon key lime juice (1 net carb)
¾ cup lump crabmeat
1 tablespoon mayonnaise
Sea salt
Cracked black pepper or Caribbean pepper
Directions
1. Prepare a bed of lettuce on a lunch-sized plate.
2. Cut the avocado by running a sharp knife into the fruit until it hits the seed.Cut a line lengthwise around the circumference of the avocado. Now, with your hands, twist the fruit until it separates in half.
3. Rest the avocado half, cut side up, on the bed of lettuce. Sprinkle lime juice over the avocado and lettuce.
4. Fold together the crabmeat and mayonnaise in a small bowl. Salt to taste.
4. Use an ice cream scoop to scoop out the crab mixture and place it in the avocado void. Crack black or Caribbean pepper over the dish to taste, and enjoy.
TIP—A can of drained tuna works well, too, if crab isn’t available.
Main Course From page 397 FAT TO SKINNY Low Carb Cookbook- Click to see book-
http://www.shop.fattoskinny.com/Braised Boston Butt with Roasted Turnips Servings- 8-10
Ingredients
5-6 pound Boston Butt Pork Roast
4 cups turnips, peeled and quartered (20 net carbs)
1/4 cup Canadian or Montreal steak seasoning
1 teaspoon cayenne pepper
1/4 cup chopped fresh parsley
1 teaspoon garlic salt
2 tablespoons olive oil
1 cup white wine
Optional Side- 4 cups wasabi jicama cole slaw, page 403
Directions
1. Preheat oven to 325 degrees.
2. Mix together all the spices and parsley and generously season your roast.
3. Heat the olive oil up in your Dutch oven over medium high heat on the stove top.
4. Place roast fat side down into the hot oil and sear for 2-3 minutes.
5. Remove the Dutch oven from the stove and pour in the wine, cover immediately and place into your oven.
6. Cook the roast for 2 hours then remove from oven and place the turnips inside the pot.
7. Return the pot to the oven and cook for an additional 45 minutes.
8. Remove from oven and slice. Serve with the drippings as a gravy over the top.
TIP- Ever heard of “pulled pork” well this is the roast it comes from. The leftovers are wonderful.
Dessert- From page 181 FAT TO SKINNY Sugar Free Bakery Book- Click to see book-
http://www.shop.fattoskinny.com/Cocoa Loco Rum Cake
Ingredients
1 ¾ cups golden flax seed flour
36 drops FAT TO SKINNY ZERO sweetener
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup almond milk
½ cup olive oil
2 teaspoon vanilla extract
Frosting
8 oz cream cheese
1 tablespoon rum emulsion
2 frozen sugar free Turtle Candies
¼ cup sugar free DaVinci Kahlua coffee syrup
Directions
1. Preheat oven to 350 degrees Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine golden flaxseed flour, ZERO, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, almond milk, olive oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Frosting
5. Let cream cheese sit at room temperature until soft.
6. Add Kahlua sugar free syrup and rum emulsion (extract flavoring is fine if you don’t have emulsion.)
7. Mix Well
8. Lay first layer on plate and frost top.
9. Add second layer to first layer and frost top.
10. Frost sides.
11. Using a grater shave the frozen turtle candies on top of the cake.
12. Refrigerate for 2 hours and serve.
