HOLIDAY IN PARADISE
Bask in tropical treats, sunny decor and warm memories with your squad.
This mouthwatering salsa features fresh pineapple and cilantro. Besides serving it with tortilla chips, you can spoon it over grilled chicken or fish for a jazzed-up meal.
—Suzi Lapar, Wahiawa, HI
Takes: 20 min. • Makes: 31/2 cups
2 cups diced fresh pineapple 2 medium tomatoes, seeded and chopped 3/4 cup chopped sweet onion 1/4 cup minced fresh cilantro 1 jalapeno pepper, seeded and chopped
1 Tbsp. olive oil 1 tsp. ground coriander 3/4 tsp. ground cumin 1/2 tsp. salt 1/2 tsp. minced garlic
Tortilla chips
In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips. 1/4 CUP 29 cal., 1g fat (0 sat. fat),
0 chol., 87mg sod., 5g carb.
(4g sugars, 1g fiber), 0 pro.
Hawaiian Egg Rolls
As an avid cook, I am constantly trying to come up with creative recipes for leftovers. This one gives a whole new twist to extra ham. —Terri Wheeler, Vadnais Heights, MN
Takes: 25 min. • Makes: 7 egg rolls
10 fresh spinach leaves, julienned 1/2 tsp. ground ginger
2 Tbsp. olive oil
1/2 lb. fully cooked ham, coarsely ground (about 2 cups) 4 water chestnuts, chopped 1/4 cup crushed pineapple, undrained
2 Tbsp. chopped green onion 1 Tbsp. soy sauce
7 egg roll wrappers
Canola oil for frying Sweet-and-sour sauce
1. In a saucepan, saute spinach and ginger in olive oil for 1-2 minutes.
In a large bowl, combine ham, water chestnuts, pineapple, onion and soy sauce. Stir in the spinach mixture.
2. Place 3 Tbsp. ham mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten remaining corner with water; roll up tightly to seal.
3. In an electric skillet, heat 1 in. of canola oil to 375°. Fry the egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
1 EGG ROLL 311 cal., 20g fat (4g sat. fat), 21mg chol., 743mg sod., 22g carb. (2g sugars, 1g fiber), 10g pro.
Easy Coconut Shrimp
Guests are impressed when I serve these restaurant-quality shrimp alongside a selection of sauces. —Tacy Holliday, Germantown, MD
Takes: 25 min. • Makes: about 2 dozen
11/4 cups all-purpose flour
1/4 tsp. seafood seasoning 1 large egg, beaten
3/4 cup pineapple juice
1 pkg. (14 oz.) sweetened shredded coconut 1 lb. large shrimp, peeled and deveined
Oil for deep-fat frying Apricot preserves, optional
1. In a bowl, combine the flour, seasoning, egg and juice until smooth. Place coconut in a bowl.
Dip shrimp into batter, then coat with coconut. In an electric skillet or deep-fat fryer, heat oil to 375°.
2. Fry shrimp, a few at a time, until golden brown, about 11/2 minutes, turning occasionally. Drain on paper towels. If desired, serve with apricot preserves or other dipping sauces.
1 SHRIMP 171 cal., 11g fat (6g sat. fat), 31mg chol., 76mg sod., 14g carb.
(8g sugars, 1g fiber), 5g pro.