A great recipe for your clean healthy eating arsenal! Rather than spreading on crackers, try cucumber rounds or even better, filling hard boiled egg white halves “deviled egg style”! Remember, each whole egg white contains 3 grams of protein, making this “snack” a terrific meal replacement when served this way ~ easy to pack up and tote to work.

Ingredients

1/4 pound smoked trout fillet, skinned and broken into pieces
1/2 cup 1 percent low-fat cottage cheese
1/4 cup coarsely chopped red onion
2 teaspoons fresh lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1 celery stalk, diced

Directions

In a blender or food processor, combine the trout, cottage cheese, red onion, lemon juice, hot pepper sauce and Worcestershire. Process until smooth, stopping to scrape down the sides of the bowl as needed. Fold in the diced celery. Cover and refrigerate until just before serving. Makes 12 tablespoons.

Nutritional Analysis (per serving) Serving size: 2 tablespoon Calories 26 Monounsaturated fat 0 mg Protein 8 g Cholesterol 28 mg Carbohydrate 2g  Total fat 2 g Fiber 0 mg Saturated fat 0 mg

This shrimp recipe turned out to be a crowd pleaser tonight!

Try it with a large spinach salad for a light dinner or take it along next time it’s your turn to bring an appetizer. Guaranteed to please!

2 lbs steamed shrimp
1/3 cup olive oil
1/4 cup white wine vinegar
3 tablespoons lime juice
1 jalapeno pepper, seeded and finely chopped
4 teaspoons honey
3 teaspoons Caribbean jerk seasoning
2 medium peaches, peeled and cubed (mango is good too!)
1 small red onion, thinly sliced and separated into rings

Whisk together the oil, vinegar, lime juice, jalapeno, honey and jerk seasoning.
Place shrimp in a ziploc bag. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat; refrigerate for 1-2 hours.
Just before serving, drain and discard marinade from shrimp. On a large serving platter, layer the shrimp, peach, onion and lime. Drizzle with remaining marinade.