Substituting plain yogurt for butter, a combo of multigrain crackers & Panko (50/50) along with low fat Mozzarella/Parmesan (50/50), I upped the nutrition, cut the salt and fat. Also added 1 tsp Tumeric which doesn't alter flavor (to me). but adds another healthy spice.
Served with: mashed cauliflower that used low fat soy milk, green onions, combo low fat ricotta/parmesan, tumeric, paprika, white pepper and carmalized onion topping.
Fresh salad of dandelion/spinach/baby lettuces, cucumber, zucchini, artichoke hearts and oven roasted beets/red & yellow peppers, pine & pistaschio nuts on top. Dressing: Dijon, brown mustard, olive oil, white (or champagne) vinegar & pepper flakes.
Because each dish was uber packed with healthy ingredients, portion sizes were very small, but everyone felt full/satisfied. Packed leftovers in containers guests brought with reheating instructions, recipes and homemade, monogrammed placemat/napkin combo to use @ workplace.
Received MAJOR compliments.