Dinner Party Menu Nine
Starter:
Black Bean- Vegetable Soup
Yield: 6 servings (2 cups each)
Ingredients:
- 5 cups nonfat vegetable broth
- 5 cloves garlic, minced
- 1 cup chopped onion
- 1 cup chopped celery
- ½ cup chopped carrots
- ½ cup chopped red bell pepper
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 5 cups home-cooked or canned black beans, drained and rinsed
Directions:
- Place broth, garlic, onion, celery, carrots, red pepper, coriander, and cayenne in a large heavy soup pot. Bring to a boil, reduce heat, and simmer for 45 minutes
- In a blender or food processor, puree 1 ½ cups of the black beans and add to broth with the remaining whole beans. Simmer for 15 minutes.
Calories Per Serving: 221
Fat: 0.9 g
Cholesterol: 0 g
Protein: 15 g
Carbohydrates: 39g
Dietary Fiber: 7 g
Sodium: 136 mg
Main Course:
Vermicelli with Roasted Peppers
Yield: 4 servings
Ingredients:
- 4 medium bell peppers
- ¼ cup vegetable broth
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- Pinch of red pepper flakes
- ½ teaspoon ground basil leaves
- 8 ounces vermicelli, cooked al dente
- 2 tablespoons chopped fresh parsley
Directions:
- Preheat oven to 500 degrees.
- Place peppers on broiler-pan rack. Roast peppers on upper third of oven until skins are blackened all over, about 20 minutes, turning peppers halfway through the cooking period. Transfer peppers to a bowl, cover until cool enough to handle
- Peel and seed peppers, cutting them into 1/2 –inch-wide strips, and reserving liquid.
- Heat broth in skillet over medium heat. Add garlic. Cook and stir over medium heat for 3 minutes. Add pepper strips, reserve liquid from peppers, balsamic vinegar, red pepper flakes, and basil. When the liquid begins to sizzle, serve over the cooked vermicelli and sprinkle with parsley.
Calories Per Serving: 178
Fat: 1 g
Cholesterol: 0 g
Protein: 5.6 g
Carbohydrates: 37g
Dietary Fiber: 1 g
Sodium: 6.7 mg
Dessert:
Apple-Orange Icicles
Yield: 6 servings
Ingredients:
- 2 cups plain nonfat yogurt
- 1 6-ounce can frozen orange juice concentrate
- ¼ cup lime juice or lemon juice
- 2 cups apple juice
Directions:
- Place yogurt, orange juice concentrate, lime or lemon juice, and apple juice in a blender or food processor and process until smooth.
- Pour into 6 fruit pop molds or 6 paper cups with wooden sticks insert and freeze.
Calories Per Serving: 140
Fat: 0.3g
Cholesterol: 1.33 mg
Protein: 5g
Carbohydrates: 29 g
Dietary Fiber: 0.5 g
Sodium: 61 mg
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