Preparing for Passover

On Monday and Tuesday of next week, we will have 10 Seder participants. There is a part of me that want's the traditional meal and the stronger part that wants to take care of myself. I have decided that I can satisfy myself and everyone else, here's how:

Starting with a beautiful Seder Plate with horseradish (bitter herbs), symbolizing the bitterness and harshness of the slavery which the Jews endured in Egypt. Charoset (apples, honey and nuts) representing the mortar used by the Jewish slaves to build the storehouses of Egypt. Parsley dipped in salt water, mirrors the pain felt by the Jewish slaves in Egypt, who could only eat simple foods. A chicken wing bone representing the Passover sacrifice. A hard boiled egg a symbol of mourning of the first sacrifice in Egypt.

We will start with red wine, which I can have. While everyone is enjoying their Matzo and Charoset, I will enjoy rice cakes and Charoset. When I serve Gefilte fish for everyone else, I will have a small salad. I can enjoy the chicken soup as long as I don't have the Matzo Balls like everyone else. The main coarse will be my adaptation of Apricot Chicken and steamed vegetables. To finish everything off, I'll serve coffee and tea, my guests will have assorted Passover sweets, I may have another rice cake only with almond butter. I will keep you posted as to how it all goes. Any recipes that are good, of course I will share with you,