Weekend Wrap-up & Weight Loss Surgery Party Snacks

I'm back. Old Betsy (my computer) finally bit the dust and it took me a few days to figure things out but I'm now posting on Betsy 2, a sparkly more powerful version of old Betsy. New Betsy has all these bells and whistles I need to figure out or at the very least figure out how to turn off. See right now... Ding... "No, thank you new Betsy I don't want to install that flippin' program." Grrrr. Progress is annoying. Anyway, I am sure in a few weeks I will love New Betsy and wonder how I lived without all those new whiz–bang gadgets but right now I just want familiar.

I have a low tolerance for annoying since "the accident." A few days ago, I was reaching into my car trunk and the lid came down WHACK, full-force right across my forehead. Ouch. I guess I took the whole Eggface thing literally... goose Eggface ;) Thankfully it didn't break the skin but it was some bump. The bump is almost gone, I'm not as dizzy and the nausea I had for a few days is subsiding. I apparently have a very hard head.

It wasn't all bad while I was gone. The weekend was mostly lovely... Saturday was the Farmer's Market... I met my WLS pal Michelle and her family and we bought oodles of yummy fruits and veggies. I bought yellow and red onions, peppers, zucchini, yellow squash, Reed avocados and gorgeous cherries. I've got some great plans for them this week. Will blog the results.

Let's see... what else did I do besides unhook old computer equipment, clean hidden dust bunnies and hook-up new equipment... I used a gift card at Red Lobster Saturday, brought home the leftovers and turned them into great things one of which is below and was part of our little Next Food Network Star Finale tidbit party last night...

All weight loss surgery friendly of course!

Shelly's Shrimp Scampi Bites

10 or so Cooked Shrimp, chopped (I used leftover Shrimp Scampi from Red Lobster)
1/2 cup Storebought Bruschetta Sauce, drained, solids only refrigerated pasta section)
5 eggs, beaten
2 Green Onions, diced
1 Tablespoon Fresh Basil, chopped
1/2 teaspoon Minced Garlic
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Preheat oven to 350. Mix all ingredients together. Spoon into lightly greased (Pam non-stick spray works great for this) mini muffin tins.

Bake for 30 minutes at 350.

Let them cool a few moments they pull away and pop right out. Makes 24.

Other Eggface Bites

We also had these super yummy individual Antipasto Salads. Sort of a play on my Antipasto Skewers and Caprese Skewers. I served them in aluminum foil cupcake liners (Michael's, JoAnn's)

Shelly's Individual Antipasto Salad

Chickpeas, rinsed & drained
Bocconcini (small Fresh Mozzarella Balls)
Fresh Basil Leaves
Cherry or Grape Tomatoes
Chopped Cucumber
a variety of goodies from the supermarket olive bar/deli section Black Olives, Green Olives, Artichoke Hearts, Marinated Mushrooms
I topped some with a little Ventresca Tuna and a few with a slice of Sopressata (an Italian dry-cured salami)
a few Pine Nuts (toast in a dry pan 2 minutes)
Shelly's Creamy Bean Dressing

Toss everything together (except tuna or salami, dressing and pine nuts.) Spoon into foil muffin cups. Top with Salami or Tuna (or a grilled Shrimp or some grilled Chicken would be great too), a dab of dressing and a sprinkle of pine nuts.

Shelly's Creamy Bean Dressing

2 Tablespoons Hummus (any flavor)
1 Tablespoon Fruity Vinegar (Citrus, Champagne, Red Wine, etc)
1 Tablespoon Lemon Olive Oil

Whisk together till thoroughly combined. Great for use as a salad dressing or dip for meats and veggies.

I was thinking these individual antipasto salad cups would be neat to take to a potluck... maybe in one of those cupcake carriers.

Soooo good. The finale was great too. I won't give away the winner for those of you that have it TiVo'd but I was pleased with the outcome.