Dinner Party Menu Twenty
Starter:
Baked Potatoes with Mustard-Dill Topping
Yield: 4 servings (1 potato each)
Ingredients:
- 1 cup plain nonfat yogurt,
- 2 tablespoons Dijon mustard
- , 2 tablespoons chopped scallions,
- 4 warm baked potatoes .
Directions:
- Combine the yogurt, Dijon mustard, and scallions.
- Slit the baked potatoes down the middle and push from both ends to form a hollow.
- Top each potato with a quarter of the yogurt mixture.
Calories Per Serving: 180
Fat: 0.3 g
Cholesterol: 1 g
Protein: 6 g
Carbohydrates: 38g
Dietary Fiber: 3.6 g
Sodium: 84 mg
Main Course:
Black-Eyed Peas and Rice
Yield: 6 servings
Ingredients:
- ½ cup water
- , 1 cup chopped onions,
- 1 clove garlic, minced
- , 2 cups chopped tomatoes,
- ½ teaspoon dried basil leaves
- , ¼ teaspoon dried thyme leaves,
- 3 cups cooked long-grain white or brown rice,
- 2 cups black-eyed peas rinsed and drained,
- ¼ teaspoon black pepper .
Directions:
- Place ¼ cup of the water in a large skillet over medium heat. Add onions and garlic. Cook and stir for 5 minutes. Add more liquid if necessary.
- Add the tomatoes, the reaming ¼ cup water, basil leaves, and thyme leaves. Simmer for 5 minutes.
- Stir in the rice, black-eyed peas, and black pepper.
- Simmer for 15 minutes.
Calories Per Serving: 218
Fat: 0.8 g
Cholesterol: 0 g
Protein: 8 g
Carbohydrates: 44g
Dietary Fiber: 2 g
Sodium: 214 mg
Dessert:
Gingerbread
Yield: 8 servings
Ingredients:
- 1 ¼ cups unbleached all-purpose flour
- , 1 teaspoon baking powder,
- 1 teaspoon ground cinnamon
- , 1 teaspoon ground ginger,
- ¼ teaspoon ground cloves
- ¼ teaspoon salt,
- ¼ cup applesauce puree
- , ¼ cup brown sugar, firmly packed
- , ¾ teaspoon baking soda
- ½ cup molasses,
- ¾ cup boiling water,
- 2 egg whites, lightly beaten,
- ¾ cup raisins.
Directions:
- Preheat oven to 325 degrees. Line the bottom of an 8-inch-square baking pan with a baking pan liner or lightly spray with vegetable cooking spray. Sprinkle with flour.
- Sift flour, baking powder, cinnamon, ginger, cloves, and salt together in a mixing bowl.
- Combine applesauce puree and sugar in a separate bowl. Stir in ½ teaspoon of the baking soda and molasses.
- Add the remaining ¼ teaspoon baking soda to the boiling water.
- Alternate adding the prune puree mixture and the boiling water to the flour mixture, stirring to combine.
- Add the egg whites and raisins.
- Transfer cake batter to the baking pan. Bake for 30 minutes or until a wooden pick inserted in center of the cake comes out clean.
- Remove from pan and cool on wire rack. Cut into 8 squares.
Calories Per Serving: 142
Fat: 0.2g
Cholesterol: 0mg
Protein: 2g
Carbohydrates: 32 g
Dietary Fiber: 0.4 g
Sodium: 92 mg
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