A Fat-Burning Feast For New Year's Eve December 31 2016
The holidays are over and it's New Year's resolution time, and if you're like me, this year's resolution list includes eating healthy.
New Year's Eve is a time to go all out and do something special, but that doesn't mean it needs to be unhealthy. I've got the perfect delicious, good-for-you dinner that your whole family will love.
The best part is, the more you eat the healthier you'll be. Seafood is loaded with iodine that helps boost thyroid function along with tons of other health benefits.
Here's my fat-burning feast for New Year's Eve.....
APPETIZER: GRILLED CALAMARI ON SKEWERS
Prep Time: 5 minutes
Cook Time: 10 minutes
(1 pound) Squid (calamari), tubes only
Salt and pepper
Extra virgin olive oil
(1) Lime, cut into wedges
Few sprigs fresh parsley, finely minced
Bamboo skewers, soaked
1. Preheat grill. Wash squid, pat dry with paper towel. Cut squid into 2-inch tubes and thread onto bamboo skewer. Season both sides with salt and pepper. 2. Grill over medium-high heat for 4 minutes each side or until edges slightly charred. 3. Drizzle olive oil over cooked calamari, squeeze lime over and top with parsley.
SALAD: CEASAR SALAD
(1/3 cup) Grated Parmigiano Reggiano
(¼ cup) Fresh lemon juice
(1 small) Garlic clove
(½ tbsp) Dijon mustard
(2) Anchovy fillets
(1 tbsp) Extra virgin olive oil
(5 tbsp) Fat-free Greek yogurt *optional
In the bowl of a food processor add the cheese, the lemon juice, garlic clove, mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. Add the oil and yogurt and let the machine run for another 15 seconds. Makes 3/4 cups. Toss romaine lettuce in a bowl with this creamy Caesar dressing until coated and Mangia!
ENTREE: QUICK & EASY FISH STEW
Prep Time: 10 minutes
Cook Time: 20 minutes
The variations are endless for holidays. I can add ½ pound of shrimp, mussels or clams, scallops, and especially king crab legs to the stew. If you do add shellfish, add them a couple of minutes before the fish. They need more time to cook and open. And add more liquid to accommodate the extra fish. Of course, I add more vegetables.
(6 Tbsp) Olive oil
(1 medium) Onion, chopped (about 1½ cups)
(3 large) Garlic cloves, minced
(3–-4) celery stalks
(2) Carrots cut up into chunks
(1) 14-ounce can of whole or crushed seasoned tomatoes with their juices
(2 tsp) Tomato paste (optional)
(2–3 cups) Clam juice (or substitute chicken broth)
(1) ½ lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
Fastest Method: Fast method for an Even quicker version: Saute onions, garlic, and red pepper flakes in olive oil. Add clam juice and marinara sauce as well as celery and carrots. When bubbling, toss in some fish (shellfish first). Simmer a few minutes and voila!
Longer method:.Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so. Add clam juice, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3–5 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.
DESSERT: LYNFIT PEANUT BUTTER BALLS
If you make this recipe, we'd love for you to share it on our social media platforms: @LisaLynnFitness!