Five Simple Recipes to Entertain this Spring

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It’s officially May and there’s no better way to say goodbye to April showers and hello to the coming of summer than with some fresh,  delicious on-plan recipes, perfect for your social calendar! Warmer weather is on the horizon and it’s time to start planning for outdoor parties, entertaining, picnics and more. You don’t need to be a culinary whiz to create these simple recipes, just follow this menu and really impress guests of any event!

*Double recipes for additional  servings


Ceviche de Camarón (Shrimp Ceviche)

You don’t have to go out to a fancy restaurant for delicious ceviche. Now you can make it on your own with this incredibly easy recipe!

  • 15 ounces cooked shrimp cold, chopped
  • ½ cup cilantro, chopped
  • ½ cup fresh jalapenos, diced
  • 2 small green onions, chopped
  • ½ medium tomato, chopped
  • ½ teaspoon Morton® Lite Salt
  • juice from two limes

Chicken and Pineapple Kabobs

This sweet take on kabobs is a wonderful dish for a May barbecue or family gathering. Add additional vegetables of your choice, if desired. You can also substitute different meats, seafood or vegetarian options of your choice.

  • 6 ounces chicken breast, cubed
  • 1 cup whole mushrooms
  • ¾ cup fresh pineapple chunks
  • 2 tablespoons fat-free Italian dressing

Our Favorite Crab Cakes

Crab cakes are a wonderful appetizer or entrée to impress, without slaving away in the kitchen for hours. Try this healthy version!

  • 1 package of your favorite crunchy Thermo-Snack, crushed into course crumbs
  • 1 egg, beaten
  • ½ cup green onions, finely minced
  • ¼ cup bell pepper, finely minced
  • 1 tablespoon fresh cilantro
  • 1 tablespoon fresh lime juice
  • ½ teaspoon Morton® Lite Salt
  • ¼ teaspoon freshly ground pepper
  • 1/8 teaspoon Siracha sauce
  • 8 ounces crab meat, cooked and picked over for shells
  • 2 teaspoons olive oil

Chocolate Sandwiches

These indulgent chocolate treats are perfect for a healthy and tasty dessert treat for entertaining events, nights in and more.

  • 1 package Double Chocolate Pudding Thermo-Snack
  • 1 package Chocolate Mini Crisps Soy Thermo-Snack
  • 4 ounces water, 1-2% cow’s or goat’s milk, soymilk or almond milk


Ceviche de Camarón (Shrimp Ceviche)

  1. Toss ingredients together.
  2. Sprinkle with salt and pepper and squeeze limes over top.
  3. For best results, refrigerate for 30 minutes.

Chicken and Pineapple Kabobs

  1. Marinate chicken cubes and mushrooms in Italian dressing for several hours.
  2. Arrange chicken, mushrooms and pineapple on skewers.
  3. Set oven to broil or light an outdoor grill.
  4. Broil or grill until brown, turning several times until cooked through.

Our Favorite Crab Cakes

  1. Combine all ingredients except crabmeat and olive oil in a medium bowl.
  2. Mix well. Gently fold in crabmeat, being careful not to over mix so the crab remains in large chunks.
  3. Gently shape into patties using a ¼-cup measuring cup or ring mold.
  4. Arrange on a baking sheet, cover and chill in refrigerator for at least 1 hour.
  5. Heat a large non-stick sauté pan over high heat.
  6. When hot, add olive oil and turn heat down to medium high.
  7. Add crab cakes to pan; cook until bottom is well browned—about 6-8 minutes.
  8. Flip and continue cooking on the other side until browned.
  9. Serve immediately.

Chocolate Sandwiches

  1. Prepare Thermo-Snack using liquid of your choice and set aside.
  2. In two small plastic cups (or more, if you have increased serving size of recipe for entertaining), cover bottom with Mini Crisps, then top with pudding.
  3. Follow with another layer of Mini Crisps, being sure to push crust into the pudding to hold its form.
  4. Place in freezer for 30 minutes, or until frozen.
  5. Pop sandwiches out of plastic cups and serve!