Mardi Gras fun without the fat
I’m going to try and take “Fat Tuesday” a little less literally this year with a healthier approach to my Mardi Gras recipes and menu . Of course I’m going to stick to the traditional favorites, but for my party menu I’m going to focus on healthier versions that stay true to those delicious Cajun flavors I love. Maybe I’ll even score a few extra beads for my efforts.
For Mardi Gras, I’m going to cook up a menu of traditional favorites, including:
Grilled Shrimp Remoulade : An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a favorite on the grill, you can cook the shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.
Louisiana Red Beans & Rice : EatingWell’s quick version gets its smoky goodness from super-lean Canadian bacon and a hit of ground chipotle pepper. It’s delicious as a leftover but will thicken as it stands.
Black-Eyed Pea & Artichoke Salad : Frozen artichoke hearts are great to have on hand for just this type of easy salad.
Southern Kale : If there is only one argument to make for the healthfulness of Southern food, it's the variety and sheer amount of leafy greens. I prefer kale, but mustard, turnip and collards all have their champions, and many cooks mix them.
Bread Pudding with Bourbon Sauce : Nothing is wasted in a Cajun kitchen where stale bread becomes a luscious dessert.
Hilary Meyer , Food Blog
EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.
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