Good morning! This post comes after a number of people emailed me to find out the great recipes behind Colleen’s health-i-fied engagement party snacks… Not only have we been friends since we were 12, but she’s an awesome cook, and a great comedian (and if you want to see a great proposal, check out how her husband proposed to her on stage )
Congratulations Shoshana! I’m so unbelievable happy for my good friend Shoshana Davis….mostly for her engagement, but also because now I have one less friend living the happy single life. If only I could get my friends to start having babies then when we all go out I won’t be the only one pretending to still function after 8:00 pm. 🙂 (I have a 18 month old)
I threw Shoshana a “mini-engagement” party after Adam proposed to her here in Arizona, and I am sharing some of my mini-party tricks.
I am a hard-core calorie counter, and when I was in the store searching for mini party foods, I just couldn’t bring myself to have disgusting high calorie full of fat party food at my house! Mostly because if it’s in the house I loose all sense of self control and eat until I look like I’m pregnant again (no joke).
My first trick was to serve vegetables and hummus for two reasons
1. They are a healthy way to fill up quickly and avoid party snacking binges
2. I have no problem with left over vegetables in the house.
My next trick was to serve finger sandwiches, that way I could eat more than one (which I almost always do at a party) without over eating!
I start with whole grain bread, the kind we use here at my House is Natures Made Honey Wheat, it is whole grain but not overly grainy and offensive to people not use to eating whole grain food. I also make a few different kinds of sandwiches so everyone has something they’d like to snack on. Here were my choices for Shoshana’s Party
- Light Swiss (using laughing cow cheese) and turkey
- Cucumber and fat free cream cheese (with dill)
- Grilled Mini-Paninis, made my using havarti cheese and I Can’t Believe It’s not Butter spray on my George Forman grill.
Lastly I needed desert, I thought Carrot Cake cupcakes would be cute, but Carrot Cake although sounds healthy, (carrots, right?), is absolutely the calorie devil from calorie hell.
But, I remembered a recipe from my very favorite calorie countress The Hungry Girl! Here is the recipe:
You can buy the 15oz can of pumpkin and use half of it.
Pumpkin works great with chocolate cake mix as well!
1 box of carrot cake mix
8 oz of pure pumpkin
- Pre-Heat the oven to 350 degrees
- Place cupcake wrappers in baking tins
- Add 8oz of pure pumpkin to the mix (do not add any other ingredients)
- Mix the batter until smooth
- Bake for 19-21 Minutes
My number one trick is that you NEVER tell anyone that what they are eating is healthy until AFTER they eat it!