Sweeties, when it comes time for supper, think outside the fork and knife and try something a ‘lil different. We believe that there is nothin’ wrong with pickin’ a little and eating with your hands once in a while! That’s just a-ok with us!
Today, we are sharin’ some fun dinner friendly finger food ideas that are on the healthier side and oh-so-yummy too! That’s right, we are bringin’ ya the good stuff. Get your oveen ready for some of our favorite finger food ideas for suppertime!
Hey, nothing wrong with some portion control friendly sliders for supper! We love this easy recipe by Unicorn in the Kitchen because it uses turkey, which is leaner than beef AND its only 5 ingredients-YIPEE. How simple is that, y’all?
- Hawaiian Rolls
- Whole Grain (or honey) Mustard
- Roasted Turkey
- Swiss Cheese
Cut the rolls, spread mustard, place turkey and Swiss cheese (the more the merrier) and top with the other half of the rolls on top, mix the mustard with melted butter and brush it on the rolls. Bake it at 350 degrees for 20 minutes.
If you are watchin’ your carbs or just want to try something new, Cauliflower breadsticks just may be for you! See this delicious recipe by Maria Marlowe!
- 1 head cauliflower stalk removed, chopped
- 1/2 cup almond flour
- 1 tsp. oregano
- 1 tsp. pink salt
- 1/2 tsp. garlic powder
- 2 organic free-range eggs lightly beaten
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Break the cauliflower into florets and pulse in a high speed blender on low, or a food processor until fine. Steam in a steamer basket (about 7-10 min) and then remove and let cool. Once cooled, drain well by using paper towels to squeeze out excess moisture over the sink, or put on a towel.
- In a bowl, combine the cauliflower with the almond flour, oregano, salt, garlic powder, and eggs. Transfer to the center of the baking sheet and spread into a large rectangle. Try to keep it to no more than 1/2 inch thick. The thinner, the crispier, the thicker, the fluffier. Bake for 30 minutes, or longer for a crispier bread.
- Take it out of the oven, and slice into desired size and shape. Let cool completely before transferring to serving plate.
Classic Shrimp Cocktail
Skip the fancy restaurant and turn your kitchen into an enchanting evening in! This classic shrimp cocktail recipe by Cooking Light is our go to when we have our guests over for supper!
- 3 lemons, halved and divided
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon whole coriander seed
- 1 pound large shrimp, in shell
- 1 cup no-salt-added ketchup
- 1 1/2 tablespoons prepared horseradish
- 2 teaspoons reduced-sodium Worcestershire sauce
- 2 teaspoons white wine vinegar
- 1 1/2 teaspoons sriracha
- Squeeze juice from 2 lemons into a small bowl and set aside, reserving 2 squeezed halves. Combine 3 tablespoons lemon juice, sugar, salt, coriander, reserved lemon halves and 6 cups water in a large saucepan. Bring mixture to a boil, stirring occasionally to dissolve sugar and salt. Add shrimp to boiling water and cook, uncovered, until just cooked through, about 3 minutes. Remove from heat and add 8 cups ice to saucepan. Let shrimp sit in liquid until cooled completely, about 10 minutes.
- Meanwhile, combine ketchup, horseradish, Worcestershire, vinegar, 1 tablespoon remaining lemon juice, and sriracha in a small bowl, stirring to combine. Slice remaining lemon and serve with cooled shrimp and dipping sauce.
YUM YUM! We are ready for suppertime, y’all! These finger foods will surely be on our mealtime rotation. PLUS, with more finger food options, that equals less dishes at mealtime! It’s a win-win! Don’t forget to have your pantry stocked up with good ‘ol Southern Breeze Sweet Tea so you can keep your family and guests hydrated at zero calories. Sweeties, if y’all are lovin’ these ideas, go on and #ShareTheSweetnes with your pals!