Party Food Recipes
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Spinach Artichoke Dip Servings: 3 Proteins: 2 / Fats: 1 / Carbs: 1 1 cup Greek Yogurt 1/4 cup Cottage Cheese 1/2 cup Parmesan Cheese 2 cloves Garlic, minced 1/4 tsp Salt 1/2 can Artichoke Hearts, drained and chopped 2 cups Spinach 1/4 cup Mozzarella Preheat oven to 350ºF. Lightly grease a small baking dish. In a medium bowl, mix together Greek yogurt, cottage cheese, Parmesan cheese, mozzarella cheese, minced garlic, salt and pepper. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish. Bake in preheated oven for 25 minutes, until bubbly and lightly browned. Chicken Salad Servings: 2 Proteins: 3 / Fats: 0 / Carbs: 1 1 cup Shredded Chicken 1/4 cup Celery, chopped 1/2 cup Greek yogurt To taste Salt and Pepper 1/2 cup Grapes, halved 1/4 cup White Onion, chopped Combine all ingredients together and serve with raw veggies!
Meatballs Servings: 5 Proteins: 4 / Fats: 1 / Carbs: 0 1 lb Grass Fed Beef 4 oz Sprouted Whole Grain Breadcrumbs 4 Large Eggs 4 oz Almond Milk 6 oz Grated Parmesan 2 Tbsp Minced Onion 2 Tbsp Minced Garlic 1/4 cup Chopped Basil Preheat oven to 350ºF. Mix all ingredients well in a bowl. Using your hands works best. Roll meatballs into golf sized balls and place on a greased baking sheet. Bake for 35 to 40 minutes. Grilled Chicken Skewers Servings: 3 Proteins: 4 / Fats: 1 / Carbs: 0 1/4 cup Tamari 1/4 cup Olive Oil 1 Orange, juiced 4 Green Onions, chopped 2 Tbsp Red Wine Vinegar 1/4 cup Red Onion, diced 3 Chicken Breasts, cut into strips 1/2 cup Grape Tomatoes Mix first 6 ingredients and pour over chicken. Marinate for 30 minutes. In the meantime, soak wooden skewers in water. After half an hour, put one strip of chicken on a skewer, as well as a grape tomato. On a grill or grill pan over medium high heat, grill for 3-4 minutes on each side. You can also take the excess marinade and bring to a boil for 5 minutes and use it as a dipping sauce!
Jalapeno Poppers Servings: 2 Proteins: 5 / Fats: 1 / Carbs: 0 4 oz Crabmeat 4 slices Nitrate Free Bacon 1/3 cup Greek Yogurt 1/2 cup Raw Cheddar To taste Salt and Pepper To taste Cayenne Pepper 12 Large Jalapenos, halved Preheat broiler to 500ºF. Halve jalapenos and rinse seeds out. Arrange on a broiler pan. Combine remaining ingredients well. By the spoonful, spread the mixture in each jalapeno half. Place under broiler and cook for 5 minutes. ***Be sure to wash hands THOROUGHLY after seeding jalapenos. Breadless Sliders Servings: 4 Proteins: 4 / Fats: 0 / Carbs: 1 1 lb Grass Fed Beef 1 Tbsp Garlic Powder 1 tsp Salt 1 tsp Pepper 2 Roma Tomatoes 4 Green Onions, chopped Combine first four ingredients and mix well. Form meat into 2 ounce patties. Heat grill pan or skillet over medium high heat. Grill for 2 minutes on each side. Top with tomato slices and a pinch of green onions.
Red Pepper Hummus Servings: 6 Proteins: 0 / Fats: 0 / Carbs: 1 15 oz can Chickpeas, rinsed and drained 2 Red Bell Peppers, chopped roughly 4 cloves Garlic, chopped 1 Lemon, juiced To taste Salt and Pepper 1 tsp Cayenne Pepper Begin by processing the peas into a paste in your food processor. Add the peppers, garlic and lemon juice, Puree until smooth. Add salt, pepper and cayenne. Deviled Eggs Servings: 6 Proteins: 1 / Fats: 0 / Carbs: 0 1 dozen Eggs 2 tsp Mustard 1/3 cup Greek Yogurt 1 Tbsp Minced Onion 1/4 tsp Hot Pepper Sauce To taste Salt and Pepper To taste Paprika Hard boil the eggs. When they are finished, place them in cool water for about 10 minutes. Peel the eggs, and then halve them lengthwise. Using a fork, mash up the yolks and add mustard, yogurt, onion, tabasco, salt and pepper. Spoon mixture into eggs. Sprinkle with paprika.
Mini Crust-less Quiches Servings: 3 Proteins: 2 / Fats: 1 / Carbs: 1 6 Eggs 1 cup Mozzarella 1/2 cup Red Pepper, diced 1/2 cup Onions, diced 2 cups Spinach 1/2 tsp Salt Preheat oven to 350ºF. Beat eggs with whisk in large bowl. Add remaining ingredients and mix well. Grease a muffin pan. Spoon mixture into muffin pan and bake for 20 minutes. Spicy Guacamole Servings: 8 Proteins: 0 / Fats: 1 / Carbs: 0 2 Avocados, diced 1 Tomato, diced 1/4 cup Red Onion, diced 1 Jalapeno, diced 1 Lime, juiced To taste Salt Toss all ingredients together and you ve got guacamole!
Crabcakes Servings: 3 Proteins: 2 / Fats: 0 / Carbs: 1 6 oz Crabmeat 1/2 cup Sprouted Whole Grain Bread Crumbs 1 Egg White, beaten 2 Tbsp Green Onion, chopped 2 Tbsp Red Bell Pepper, chopped 2 Tbsp Greek Yogurt 1/2 Tbsp Lemon Juice 1/4 tsp Garlic Powder 1/8 tsp Cayenne Pepper 1/2 Tbsp Butter In a bowl, combine crabmeat, 1/4 cup breadcrumbs, egg white, onions, peppers, yogurt, lemon juice, garlic powder and cayenne. Divide mixture into 8 portions, shape into 1 inch balls. Roll in remaining bread crumbs. Flatten to 1/2 inch thickness. In a skillet over medium heat, cook crabcakes in 1/2 tablespoon butter for 2 minutes on each side or until golden brown. Mexican Chicken Dip Servings: 6 Proteins: 2 / Fats: 1 / Carbs: 0 2 cups Chicken, shredded 1 cup Greek Yogurt 2 cups Raw Cheddar, grated 1 Jalapeno, diced 1 Tbsp Chili Powder 1 Tbsp Cumin 4 Green Onions, chopped 1/2 cup Black Beans 1/2 cup Tomatoes, diced Preheat oven to 350ºF. Mix all ingredients well. Put in 8x8 casserole dish and bake for 30 minutes.
Garlic Parmesan Fries Servings: 2 Proteins: 0 / Fats: 1 / Carbs: 1 1 Russet Baking Potato 1/2 Tbsp Garlic Powder 1 tsp Salt 1 tsp Pepper 1 Tbsp Parmesan Cheese 1 Tbsp Butter, melted Preheat oven to 400ºF. Wash potato and slice. Toss potato slices in melted butter. Sprinkle on spices and toss again. Arrange on lightly greased cookie sheet. Sprinkle with parmesan. Bake for 45 minutes. Zucchini Pizza Bites Servings: 2 Proteins: 1 / Fats: 1 / Carbs: 1 1 Zucchini Squash 2 oz Nitrate Free Turkey Pepperonis 3 oz Shredded Mozzarella 4 Tbsp Tomato Sauce Slice zucchini in approximately 1/2 inch slices. (There should be about 12 slices altogether.) Preheat oven to 350ºF. Put a teaspoon of tomato sauce on each zucchini slices. Top with a pepperoni and pinch of cheese. Bake for about 20 minutes. Place under broiler at 500 for about 2 minutes to brown the cheese.
Stuffed Mushrooms Servings: 4 Proteins: 0 / Fats: 0 / Carbs: 1 1 Tbsp Coconut Oil 12 Button Mushrooms 1/4 Yellow Onion, chopped 1/2 Tbsp Butter 2 Tbsp Sprouted Whole Grain Breadcrumbs 1/3 cup Greek Yogurt 2 cups Spinach Preheat oven to 375ºF. Clean mushrooms, remove stems and chop them. Add stems, onion, and butter to a pan over medium heat. Stir well and season with salt and pepper. Cook for 2 minutes, add bread crumbs, cook for two more minutes. In a large bowl, combine Greek yogurt and spinach. Add to the veggie mixture. Spoon mixture into each mushroom cap. Place on baking sheet, about 2 inches apart. Bake for 12-14 minutes, or until bubbly. Be sure to keep an eye on them!