Spring’s best recipes

After eating heavy comfort foods all winter in an effort to stay warm and forget the cold, you may be craving something a little lighter and fresher.

 Take advantage of the warm, sunny weather and incorporate it into your cooking this spring with these fresh and healthy recipes.

Shrimp Dip

This appetizer with shrimp, cocktail sauce and cream cheese has never received anything but compliments and praise from everyone I have served it to. Serves 16.

1 8-ounce package of light cream cheese, at room temperature

2 teaspoons Worcestershire sauce

1 teaspoons freshly squeezed lemon juice

2 tablespoons light mayonnaise

1/2 teaspoons onion powder

3/4 lb. cooked cocktail shrimp, tails removed

3/4 cups cocktail sauce

1 bag Fritos Scoops corn chips

1. Mix cream cheese, Worcestershire sauce, lemon juice, mayonnaise and onion powder until well-incorporated. Spread mixture into the bottom of an 8×8-inch baking dish or similar size serving platter. Spread cocktail sauce evenly over the top of the cream cheese mixture.

2. Rough-chop shrimp and arrange evenly over the top of the cocktail sauce.

3. Serve with corn chips for dipping.

Quiche Lorraine a la Steph

My version of Quiche Lorraine is not only healthier than the traditional recipe, but it’s also a time saver because it saves you from having to break and beat half a dozen eggs. Serves six.

1 frozen 9-inch pie crust, thawed

1 1/2 cups liquid egg substitute

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

6 ounces canadian bacon, diced

1 cup shredded reduced-fat swiss cheese

1/3 cup diced leek

1. Preheat oven to 425 degrees F (210 degrees C).

2. Spray pie crust with nonstick cooking spray. Cover it loosely with foil and bake for 10 minutes; remove foil and bake four more minutes.

3. Reduce oven to 325 degrees F (160 degrees C). Whisk together egg substitute, salt, pepper and cayenne. Layer meat, cheese and leeks in crust and pour egg mixture over the top. Use a pastry brush to brush egg mixture onto the edges of the pie crust to seal it and prevent it from burning. Bake 40-45 minutes or until set in the middle. Let sit 10 minutes before serving.

Upside-down Taco Salad

This Mexican-style dinner salad is packed with flavor and is sure to fill you up, and it’s healthy to boot. Serves four.

1/2 cup taco sauce or salsa

1/2 cup light sour cream

1 package taco seasoning

1 pound skinless boneless chicken strips

1 bag romaine lettuce or baby spinach

1 small can Mexicorn, drained

1 small can sliced black olives, drained

1 small can black beans, drained and rinsed

1 package cherry or grape tomatoes, halved

1 cup shredded Mexican cheese

1/2 cup coarsely crushed Harvest Cheddar Sun chips

1. Mix taco sauce or salsa, sour cream and 1 tablespoon taco seasoning in a small bowl. Set aside.

2. Mix remaining taco seasoning with 1/2 cup water. Marinate chicken strips in the mixture in a plastic zip-top bag, pressing as much of the air out as possible, for at least an hour, turning once. Cook chicken and marinade on medium heat in a nonstick skillet with the lid on, turning once, until cooked through. Let chicken rest 10 minutes after cooking.

3. Arrange lettuce/spinach on four plates. Slice chicken into strips and place on top of spinach. Top chicken with corn, olives, black beans and tomatoes. Spoon dressing over the salad, then top with cheese and crushed chips.

Triple Berry Banana Yogurt Smoothie

Served with breakfast, for a snack or as a healthy dessert, this smoothie is sure to please both kids and adults alike with its bright flavors and creamy texture. Serves two.

8 ounces frozen mixed berries (raspberries, blueberries, blackberries, strawberries, etc.)

2 small ripe bananas, peeled and sliced

1 cup low-fat or fat free vanilla yogurt

2 tablespoons honey

1. Put all ingredients in a blender and blend until smooth.