Dinner Party Menu Nineteen

Starter:

Zucchini with Tomatoes

Yield:  4 servings 

Ingredients:

• ¼ cup vegetable broth.
• 1 onion, sliced.
• 1 green bell pepper, sliced.
• 3 cups sliced zucchini
• . ¼ teaspoon black pepper
• . 4 large tomatoes, chopped.
• 2 tablespoons fresh chopped parsley
.

 Directions:

1. Heat broth in a large skillet over medium heat. Add onion and green pepper. Cook until vegetables are tender. Add more liquid if necessary.
2. Add zucchini, black pepper, tomatoes, and parsley. Simmer for 30 minutes.

Calories Per Serving: 57
Fat: 0.6 g
Cholesterol:  0 g
Protein:  2.9 g
Carbohydrates: 12g
Dietary Fiber:  4 g
Sodium: 15 mg 

Main Course:

Acorn Squash with Black Beans

Yield:  6 servings 

Ingredients:

• 2 ½ cups peeled acorn squash in 1 ½ inch chunks
• . 1 ¼ cups water or white wine
• . 2 ½ cups chopped onions.
• 1 cup slice carrots
• . ½ cup diced green bell pepper
• . 3 cloves garlic, minced
• . 1 teaspoon ground cumin.
• ½ teaspoon ground ginger.
• Pinch of cayenne pepper.
• ½ teaspoon black pepper
• . 2 cans black beans drained and rinsed
.

Directions:

1. Place 1 inch of water in a steamer. Bring to a boil. Place sqush chunks in a steamer basket. Cover and steam for 15 minutes or until squash is tender.
2. Place ¼ cup of the water or wine in a skillet and heat over medium heat. Add onions, carrots, green pepper, and garlic. Cook and stir over medium heat for 10 minutes. Add more liquid during this process if necessary.
3. Add acorn squash, remaining cup of water, cumin, ginger, cayenne pepper, black pepper, and beans. Heat for 10 minutes.

 

Calories Per Serving: 160
Fat: 0.8 g
Cholesterol:  0 g
Protein: 7 g
Carbohydrates: 34g
Dietary Fiber:  6 g
Sodium: 15 mg 

Dessert:

Orange-Strawberry Cake

Yield: 8 servings 

Ingredients: 

• ¾ cup brown sugar, firmly packed.
• 1 ½ cups fresh or thawed, frozen strawberries
• . 2 teaspoons grated orange rind
• . 1 ¾ cups orange juice
• . 1 cup all-purpose unbleached flour
• . 1 ½ teaspoons baking powder.
• ¼ teaspoon salt (optional)
• . ½ cup skim milk
• . 1 teaspoon vanilla extract
.

Directions: 

1. Preheat oven to 350 degrees. Line a 2-quart casserole with a baking pan liner or lightly spray with vegetable cooking spray.
2. Place ¼ cup of the brown sugar, strawberries, orange rind, and orange juice in a saucepan. Bring to a boil. Simmer for 5 minutes.
3. Combine the remaining ½ cup brown sugar, flour, baking powder, and salt in a bowl.
4. Add milk and vanilla to sugar-flour mixture. Stir until dry ingredients are moist
5. Transfer batter to casserole. Pour strawberry mixture over cake batter.
6. Bake for 40 minutes or until lightly browned. Cut into 8 slices.

 

Calories Per Serving: 170
Fat: 0.4g
Cholesterol: 0.3mg
Protein: 2g
Carbohydrates: 39 g
Dietary Fiber: 1 g
Sodium: 76 mg 

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