Dinner Party Menu Seventeen

Starter:

Asparagus with Orange Sauce

Yield:  4 servings 

Ingredients:

• ½ cup orange juice
• 1 tablespoon lime juice
• 1 tablespoon chopped scallions
• 1 clove garlic, minced
• 1 tablespoon grated orange peel
• 2 pounds fresh asparagus, trimmed
• 1 tablespoon red wine vinegar

Directions:

1. Combine orange juice, lime juice, scallions, garlic, and orange peel. Let stand while you cook the asparagus.
2. Bring 1 inch of water to a boil in a steamer. Place the asparagus in a steamer basket or colander and cover. Steam for 4 to 8 minutes until just tender.
3. Add the wine vinegar to the orange juice mixture.
4. Pour the orange juice mixture over the asparagus before serving. 

 

Calories Per Serving: 73
Fat: 0.8 g
Cholesterol:  0 g
Protein:  6 g
Carbohydrates: 14g
Dietary Fiber:  2.9 g

Sodium: 10.6 mg 

Main Course:

Spinach Fettucini with Shiitake-Tomato Sauce

Yield:  4 servings 

Ingredients:

• ¼ cup vegetable broth
• 1 small onion, finely chopped
• 1 garlic clove, minced
• ½ ounce dried shiitake mushrooms, soaked for 15 minutes, finely minced
• ½ pound mushrooms, finely minced
• 2 cups fresh or low-sodium canned chopped tomatoes
• ½ teaspoon crushed oregano leaves
• ½ teaspoon crushed basil leaves
• 8 ounces spinach fettuccini, cooked al dente

Directions:

1. Heat broth in a large heavy saucepan. Add onion and garlic. Cook and stir over medium heat for 5 minutes. Add more liquid during this process if necessary.
2. Add both kinds of mushrooms and sauté for 15 minutes.
3. Add tomatoes, oregano and basil. Simmer for 15 minutes. Serve with the cooked spinach fettucini.

 

Calories Per Serving: 183
Fat: 1 g
Cholesterol:  0 g
Protein:  6.4 g
Carbohydrates: 37g
Dietary Fiber:  1 g
Sodium: 11 mg 

Dessert:

Maple-Lemon-Pear Cake

Yield: 12 servings 

Ingredients: 

• 1 ½ cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 ½ teaspoons cinnamon
• 1 teaspoon grated lemon peel
• 1 ½ cups plain nonfat yogurt
• 1 tablespoon arrowroot dissolved in 1/3 cup skim milk
• 1 large pear, peeled, cored, and chopped
• 1 teaspoon vanilla extract
• 2 teaspoons maple extract

Directions: 

1. Preheat oven to 350 degrees. Use a 9-by-13 inch nonstick baking pan or spray pan with vegetable cooking spray.
2. Sift flour, sugar, baking soda, and cinnamon into a large mixing bowl.
3. Stir in lemon peel, yogurt, skim milk with arrowroot, pear, vanilla, and maple extract until well combined.
4. Transfer cake batter to baking pan. Bake for 35 minutes or until a wood pick inserted into the cake comes out clean. Cut into 12 pieces.

 

Calories Per Serving: 140
Fat: 0.2g
Cholesterol: 0.6mg
Protein: 2g
Carbohydrates: 32 g
Dietary Fiber: 0.7 g
Sodium: 93 mg 

 

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