Dinner Party Menu Eighteen
Starter:
Pineapple Carrots
Yield: 4 servings
Ingredients:
- 8 medium carrots, scrubbed and cut into julienne strips
- , 1 ½ cups pineapple juice,
- 1 ½ teaspoons ground cinnamon
- , ¼ teaspoon black pepper.
Directions:
- Place carrot strips, pineapple juice, ground cinnamon, and black pepper in a saucepan.
- Bring to a boil, reduce heat, and simmer, covered for 15 minutes.
Calories Per Serving: 108
Fat: 0.4 g
Cholesterol: 0 g
Protein: 1.5 g
Carbohydrates: 26g
Dietary Fiber: 4.8 g
Sodium: 53 mg.
Main Course:
Spinach and Mushroom Lasagna
Yield: 6 servings
Ingredients:
- 3 cups crushed tomatoes,
- ½ cup chopped mushrooms
- , ½ cup chopped red bell pepper
- , ½ cup choppsed carrot,
- ½ cup chopped onion,
- ½ cup red wine
- , 2 cloves garlic, minced
- , 2 tablespoons honey,
- ½ teaspoon dried basil leaves, dried rosemary leaves, dried oregano leaves, dried thyme leaves each
- , ¼ teaspoon black pepper
- , 4 egg whites, lightly beaten
- , 1 ½ cups nonfat ricotta cheese
- , 8 ounces lasagna noodles
- , 1 pound fresh spinach, chopped
- , 4 ounces nonfat mozzarella cheese.
Directions:
- Place tomatoes, mushrooms, red peppers, carrot, onion, wine, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large saucepan. Simmer for 20 minutes.
- Preheat oven to 350 degrees.
- Mix together the egg whites and the ricotta cheese. Set aside
- To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 in the casserole. Cover the sauce with a layer of cooked lasagna noodles.
- Spread ricotta-egg mixture over noodles and top with a layer of spinach. Add another lay over noodles, another layer of sauce and finish with grated mozzarella.
- Bake for 35 minutes. Let stand for 15 minutes before cutting.
Calories Per Serving: 227
Fat: 1 g
Cholesterol: 3.8 mg
Protein: 15 g
Carbohydrates: 36g
Dietary Fiber: 4.3 g
Sodium: 264 mg
Dessert:
Apricot Upside Down Cake
Yield: 8 servings
Ingredients:
- ¼ cup brown sugar, firmly packed,
- 1 cup juice-packed apricots, drained and chopped, juiced reserved
- , 1 ½ cups unbleached all-purpose flour,
- 2 tablespoons baking powder
- , ½ cup applesauce,
- ½ cup sugar,
- 3 egg whites, lightly beaten.
Directions:
- Preheat oven to 400 degrees. Line an 8-inch-square pan with a baking pan liner or spray pan with vegetable cooking spray.
- Sprinkle brown sugar on bottom of pan.
- Top with a layer of chopped apricots.
- Combine flour and baking powder in a mixing bowl.
- In another bowl, combine applesauce, sugar, reserved juiced from apricots and egg whites.
- Stir wet ingredients into dry ingredients until dry ingredients are just moist.
- Pour cake batter over apricots. Bake for 35 minutes or until a wooden pick inserted in ceter of cake comes out clean.
- Remove cake from oven and cool for 10 minutes.
- Turn cake pan upside down and release cake over plate. Slice into 8 squares.
Calories Per Serving: 187
Fat: 0.2 g
Cholesterol: 0 mg
Protein: 3.9g
Carbohydrates: 42 g
Dietary Fiber: 1.2 g
Sodium: 271 mg
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