Team MicroWeb

Smoked Trout Salad in Cherry Tomato Cups Prep Time: 20 minutes Rich, smoky trout in little tomato “cups” makes a festive, easy-to-eat combination. You can use both red and yellow cherry tomatoes, if desired. pound smoked trout (remove skin if necessary) 2 tablespoons reduced-fat sour cream 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh chives Freshly ground black pepper 30 large cherry tomatoes (1 pint) Chopped fresh chives for garnish (optional) Place trout in a medium bowl and break up into small pieces with a fork. Add sour cream, lemon juice, and chives; stir to combine. Season generously with pepper. Using a serrated knife, cut ? inch off the stem end of each tomato and a tiny bit off the bottom so the tomatoes will stand. Remove the seeds using a small melon baller. Fill each hollow tomato with a generous teaspoon of the trout salad. Sprinkle each with a few chives, if using, and serve. Ma carb blocker kes 10 (3-piece) servings Nutrition at a Glance Per serving: 40 calories, 2 g fat, 0.5 g saturated fat, 3 g protein, 3 g carbohydrate, 0 g fiber, 75 mg sodium Make-Ahead: Trout salad can be made up to 1 day in advance; refrigerate in a covered container and bring to room temperature before using. Tomatoes can be hollowed out up to 1 hour before the party; cover with plastic wrap but do not refrigerate. Fill shortly before serving. ——————————————————————————– Spicy Citrus Shrimp Prep Time: 15 minutes Marinating Time: 30 minutes or overnight Cook Time: 10 minutes Lemon and orange liven up these garlicky shrimp, made spicy with a bit of red pepper flakes. Add more pepper flakes to your liking or sprinkle the marinade mixture with a few drops of hot sauce or pepper oil, if you dare! This recipe becomes Phase 1 if you use lime zest and juice instead of that of an orange.