Dinner Party Menu Fourteen

Starter:

Lima Beans and Bell Peppers 

Yield:  4 servings 

Ingredients:

• ¼ cup vegetable broth
• 2 tablespoons chopped onion
• 2/3 cup diced red bell pepper
• ¾ cup water
• Pinch of black pepper
• 1 ¾ cups fresh or frozen lima beans

 Directions:

1. Heat broth in a saucepan over medium heat. Add onion and red pepper. Cook and stir for 5 minutes or until vegetables are tender.
2. Add ¾ cup water, black pepper, and lima beans. Bring to a boil. Lower heat and simmer for 15 minutes or until the lima beans are tender. Add more water if necessary during this process.

Calories Per Serving: 79
Fat: 0.3 g
Cholesterol:  0 g
Protein:  4.6 g
Carbohydrates: 15g
Dietary Fiber:  1.5 g
Sodium: 42 mg 

Main Course:

Baked Mixed Vegetable Biryani 

Yield:  6 servings

Ingredients:

• ¼ teaspoon powdered saffron
• ½ cup lemon juice
• 6 cups cooked long-grain white or brown rice
• ½ cup vegetable broth
• ½ teaspoon ground cumin
• Pinch of cayenne pepper
• ¾ cup chopped broccoli
• ¾ cup chopped cauliflower
• ¾ cup chopped yellow summer squash
• ¾ cup chopped onion
• 1 cup potato chunks
• ½ cup sliced carrots
• ½ cup chopped green bell pepper
• 1 cup frozen green peas
• ½ cup raisins
• 2 cups plain nonfat yogurt

 Directions:

1. Preheat oven to 325 degrees.
2. Dissolve the saffron in the lemon juice. Stir the mixture into the cooked rice.
3. Heat the broth in a skillet over medium heat. Add cumin, cayenne, broccoli, cauliflower, yellow summer squash, onion, potato, carrots, green pepper and green peas. Cover and simmer for 10 minutes or until vegetables are tender.
4. Toss the rice and vegetables together. Transfer to a 9-by-12 inch baking dish. Sprinkle with raisins. Spoon yogurt over the top.
5. Cover and bake for 35 minutes.

Calories Per Serving: 272
Fat: 0.7 g
Cholesterol:  1 mg
Protein:  9 g
Carbohydrates: 57g
Dietary Fiber:  3.7 g
Sodium: 72 mg 

Dessert:

Meringues with Raspberries and Frozen Yogurt 

Yield: 8 servings 

Ingredients: 

• 3 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract
• ¾ cup superfine sugar
• 1 cup all-fruit raspberry jam
• 1 ½ cups frozen nonfat vanilla yogurt
• 3 cups fresh or thawed, frozen raspberries

Directions: 

1. Preheat oven to 275. Line a baking sheet with parchment paper or foil
2. Place the egg whites in the bowl of an electric mixer. Beat at medium speed until foamy.
3. Add cream of tartar. Increase mixer speed to high
4. Add vanilla.
5. Gradually add sugar., 1 tablespoon at a time, beating constantly for about 5 minutes or until stiff, but not dry, shiny peaks form.
6. Place 8 large spoonfuls of the mixture, evenly spaced, on a baking sheet. With the back of a spoon, form the meringue in to small nestlike shapes about 3 inches in diameter.
7. Bake for 1 hour or until crisp and firm. While still warm, remove from baking sheet and cool on rack.
8. Gently heat the allfruit jam in a small saucepan.
9. Spoon frozen yogurt in the bottom of each meringue shell and top with raspberries. Spoon warm jam over raspberries.

Calories Per Serving: 212
Fat: 0.3g
Cholesterol: 0 mg
Protein: 2g
Carbohydrates: 50 g
Dietary Fiber: 2 g
Sodium: 40 mg

 

Weight Loss Dinner Recipes

Starters

Main Courses

Desserts

 

Weight Loss Help

Articles

14 Day Meal Plan

Party Plans

Weight Loss Meals

Breakfast

Lunch

Snacks

Dinner

Projects We Are Involved With

weightlossrecipes.co.uk is part of Askbob Limited, Company Number: 7623380.