Dinner Party Menu Three

Starter:

Summer Squash Salad 

Yield:  4 servings 

Ingredients:

• 1 ½ cups zucchini, very thinly sliced
• 1 ½ cups yellow summer squash, verythinly sliced
• 1 ½ teaspoon salt
• 1 teaspoon dried dill leaves
• 1/3 cup white wine vinegar
• ¾ teaspoon sugar 

Directions:

1. Toss zucchini and yellow summer squash with salt. Place vegetables in a colander in the sink for 1 hour. Rinse in cold water and drain well.
2. Combine squash with dill, vinegar, and sugar in a glass bowl. Cover and refrigerate for 2 hours.

 Calories Per Serving: 20
Fat: 0.2 g
Cholesterol:  0 g
Protein:  1 g
Carbohydrates: 4g
Dietary Fiber:  1 g
Sodium: 70 mg 

Main Course:

Spiced Eggplant 

Yield:  4 servings 

Ingredients:

• ¼ cup vegetable broth
• 2 onions, sliced
• 1 large eggplant, cut into 2 inch cubes
• 2 cups plain nonfat yogurt
• ¼ cup low-sodium tomato puree
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground cumin
• 1 cup water

Directions:

1. Heat broth in a large saucepan over medium heat. Add onions. Cook and stir until onion is tender. Add more liquid during this process if necessary.
2. Add eggplant, yogurt, tomato puree, ginger, cloves, cumin, and 1 cup water.
3. Cook over low heat for 20 minutes or until eggplant is tender.

 

Calories Per Serving: 120
Fat: 0.7 g
Cholesterol:  2 g
Protein:  8 g
Carbohydrates: 21g
Dietary Fiber:  3.6 g
Sodium: 98 mg 

 Dessert:

Blueberry-Peach Cobbler 

Yield: 6 servings 

Ingredients: 

• 3 tablespoons brown sugar, firmly packed
• 1 tablespoon cornstarch
• ¾ cup orange juice
• 2 cups fresh or frozen blueberries
• 2 cups juice-packed canned peach halves, drained and chopped
• ¾ cup unbleached all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/3 cup skim milk 

Directions: 

1. Preheat oven to 400 degrees. Use an 8-inch square baking pan that is nonstick or lightly spray the pan with vegetable cooking spray.
2. Combine brown sugar, cornstarch, and orange juice in a saucepan. Bring to a coil and cook, stirring for 1 minute.
3. Stir in blueberries and peaches. Transfer mixture to baking dish.
4. Combine flour, sugar, and baking powder in a bowl.
5. Add milk and stir until ingredients are just moistened.
6. Drop the flour mixture on the blueberries and peaches by the tablespoonful.
7. Bake for 20 minutes or until cobbler topping turns golden. Slice into 6 squares.

Calories Per Serving: 161
Fat: 0.5g
Cholesterol: 0.2mg
Protein: 3g
Carbohydrates: 37 g
Dietary Fiber: 2 g
Sodium: 70 mg 

 

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