Dinner Party Menu Four

Starter:

Tex-Mex Pasta Salad 

Yield:  6 servings 

Ingredients:

• 1 cup tomato juice
• 2 tablespoons cider vinegar
• 1 tablespoon dried cilantro leaves
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• Pinch of cayenne pepper
• 1 4-ounc can green chilies, drained
• ½ cup chopped scallions
• 10 ounces linguine, cooked al dente
• 1 cup chopped fresh or canned tomatoes
• 1 cup chopped green bell pepper

 Directions:

1. Combine tomato juice, cider vinegar, cilantro, chili powder, cumin, cayenne, chilies, and scallions.
2. Toss dressing with cooked linguine.
3. Top with tomatoes and green peppers.

Calories Per Serving: 155
Fat: 0.9 g
Cholesterol:  0 g
Protein:  5 g
Carbohydrates: 32g
Dietary Fiber:  1.3 g
Sodium: 101 mg 

Main Course:

Quinoa with Vegetables 

Yield:  4 servings 

Ingredients:         

• 2 cups vegetable broth
• 1 clove garlic, minced
• ½ cup chopped scallions
• ½ cup chopped green bell pepper
• ½ cup chopped mushrooms
• Pinch of cayenne pepper
• 1 cup quinoa
• ½ cup chopped fresh or low-sodium canned plum tomatoes
• 3 tablespoons chopped parsley

Directions:

1. Heat ¼ cup of the broth in a heavy saucepan over medium heat. Add garlic and scallions. Cook and stir for 5 minutes. Add more liquid during this process if necessary.
2. Add green pepper and mushrooms and sauté for 5 more minutes.
3. Add the remaining 1 ¾ cups broth and bring to a boil. Stir in cayenne, quinoa, and tomatoes. Return to a boil. Reduce heat. Cover and simmer for 30 minutes or until the liquid has been absorbed.
4. Let sit for 5 minutes. Add parsley and serve.  

Calories Per Serving: 188
Fat: 0.5 g
Cholesterol:  0 g
Protein:  5 g
Carbohydrates: 40g
Dietary Fiber:  1 g
Sodium: 75 mg

Dessert:

Strawberry Cheesecake 

Yield: 10 servings 

Ingredients: 

• 8 cups nonfat plain yogurt
• 1 ½ cups nonfat chocolate cookies
• 1 cup honey
• 2 teaspoons vanilla extract
• 4 tablespoons arrowroot
• 5 egg whites
• ¼ cup all-fruit strawberry preserves
• 1 cup sliced fresh or frozen strawberries

Directions: 

1. Line a large strainer with coffee filters or several layers of clean, dry cheesecloth.
2. Spoon in yogurt and place over large bowl.
3. Refrigerate for 24 hours. Discard liquid in bowl.
4. Preheat oven to 300 degrees.
5. Place cookies in a blender or food processor and grind crumbs until very fine. Moisten crumbs slightly and press over the bottom of a 10 inch pan.
6. Beat together drain yogurt, honey, vanilla, arrowroot, and egg whites in a electric mixer until well combined.
7. Pour yogurt-honey mixture over crumbs in pan.
8. Bake for 1 hour and 10 minutes or until center of cake is set.
9. Remove cake from oven and let stand until it reaches room temperature. Spoon strawberry preserves on top of cake. Arrange strawberries on top of preserves.
10. Chill for 2 hours and cut into 10 pieces.

 Calories Per Serving: 297
Fat: 0.4g
Cholesterol: 3.2 mg
Protein: 12g
Carbohydrates: 59 g
Dietary Fiber: 0.5 g
Sodium: 244mg 

 

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