Dinner Party Menu Ten
Starter:
Green Pea- Spinach Soup
Yield: 4 servings (1 ¾ cups each)
Ingredients:
- 2 ½ cups frozen green peas
- 1/3 cup chopped onion
- 2 ½ cups nonfat chicken broth
- 1 teaspoon dried basil leaves
- ¾ cup chopped fresh or thawed frozen spinach
- 1 ½ cups nonfat buttermilk
Directions:
- Combine green peas, onion, chicken broth, basil, and spinach in a saucepan. Simmer for 15 minutes or until the onion is tender.
- Transfer the green pea-spinach mixture to a blender or food processor and puree
- Return pureed mixture to saucepan. Add buttermilk. Heat for 5 minutes or until warmed through.
Calories Per Serving: 124
Fat: 0.4 g
Cholesterol: 1.9 mg
Protein: 9 g
Carbohydrates: 20g
Dietary Fiber: 4 g
Sodium: 278 mg
Main Course:
Grilled Garden Kebabs
Yield: 4 servings (2 skewers each)
Ingredients:
- ½ cup Fat-free Italian Dressing
- 1 tablespoon minced fresh parsley
- 1 teaspoon dried basil leaves
- ½ teaspoon dried thyme leaves
- 2 medium zucchini, cut into 1 inch chunks
- 8 cherry tomatoes
- 8 medium fresh mushrooms
- 2 medium yellow bell peppers, cut into 1 inch chunks
Directions:
- Mix dressing with parsley, basil, and thyme in a small bowl. Chill for 45 minutes.
- Thread zucchini, tomatoes, mushrooms, and yellow bell peppers on 8 skewers.
- Place on grill rack over medium heat. Grill, turning and basting with dressing mixture for 15 minutes or until tender.
Calories Per Serving: 43
Fat: 0.5 g
Cholesterol: 0 g
Protein: 2.4 g
Carbohydrates: 9.4g
Dietary Fiber: 3 g
Sodium: 43 mg
Dessert:
Raspberry Sherbet
Yield: 4 servings
Ingredients:
- 3 cups frozen raspberries
- 3 tablespoons frozen orange juice concentrate
- 1 navel orange, peeled and diced
Directions:
- Place partially frozen berries and orange juice in a blender or food processor.
- Process until the berries are the consistency of a sherbet.
- Spoon into 4 serving dishes, sprinkle with diced oranges, and serve at once.
Calories Per Serving: 82
Fat: 0.6g
Cholesterol: 0 mg
Protein: 1g
Carbohydrates: 19 g
Dietary Fiber: 5 g
Sodium: 0.5mg
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