Dinner Party Menu Five

Starter:

Lemon-Dill Potato Salad 

Yield:  4 servings 

Ingredients:

• 3 medium potatoes, cooked and sliced
• ½ cup chopped scallions
• ½ cup chopped radishes
• ¾ cup chopped celery
• 1 cup plain nonfat yogurt
• ½ teaspoon Dijon mustard
• 1 clove garlic, mince
• 1 teaspoon dill leaves
• 2 tablespoons lemon juice
• 1 cup diced cucumber

Directions:

1. Combine the potatoes, scallions, radishes, and celery in a large bowl.
2. Combine the yogurt, mustard, garlic, dill, and lemon juice. Chill for 1 hour.
3. Garnish with diced cucumber and serve.

Calories Per Serving: 33
Fat: 0g
Cholesterol:  0.3 mg
Protein:  1 g
Carbohydrates: 6 g
Dietary Fiber:  0.5 g
Sodium: 20mg 

Main Course:

Bow Ties with Eggplant Sauce 

Yield:  6 servings 

Ingredients:

• ¼ cup vegetable broth
• 2 cloves garlic, mince
• ¼ cup chopped onion
• ¼ teaspoon cayenne pepper
• 3 cups unpeeled eggplant chunks
• 3 cups fresh or low-sodium canned tomatoes
• ½ teaspoon dried basil leaves
• ½ teaspoon dried oregano leaves
• 12 ounces bow ties, cooked until al dente

Directions:

1. Heat broth in a large heavey saucepan over medium heat. Add garlic, onion, and cayenne pepper. Cook and stir over medium heat for 5 minutes. Add the eggplant, reduce heat to low, and continue cooking and stirring until it begins to soften. Since the eggplant tends to absorb liquid, be prepared to add additional water during this process.
2. Add the tomatoes, basil, and oregano. Cover and simmer for 20 minutes or until the eggplant is tender.
3. Toss eggplant sauce with the bow tie pasta and serve.

Calories Per Serving: 145
Fat: 0.8 g
Cholesterol:  0 g
Protein:  6 g
Carbohydrates: 35g
Dietary Fiber:  2.3 g
Sodium: 19 m

Dessert:

Banana-Raisin Brownies 

Yield: 12 servings 

Ingredients: 

• 1 banana
• ¼ cup orange juice
• 1 ½ teaspoons vanilla extract
• 1 cup sugar
• ½ cup flour
• ¼ cup unsweetened cocoa
• 1 teaspoon baking powder
• ¼ teaspoon salt (optional)
• 4 egg whites, beaten until frothy
• ½ cup raisins

Directions: 

1. Preheat oven to 350 degrees. Use an 8-inch nonstick square baking pan or spray pan with vegetable cooking spray.
2. Place banana, orange juice, and vanilla extract in blender or food processor to puree.
3. Sift sugar, flour, cocoa, baking powder, and salt into a mixing bowl.
4. Stir in banana puree, egg whites, and raisins.
5. Transfer batter to baking pan and bake for 35 minutes.
6. Cool on wire rack and cut into 12 squares.

 

Calories Per Serving: 122
Fat: 0.4g
Cholesterol: 0mg
Protein: 2g
Carbohydrates: 28 g
Dietary Fiber: 0.6 g
Sodium: 49 mg

 

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