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Elegant and Easy on your waistline Dinner
As we go through menopause we may be loosing our waistlines, no
thanks to “Mother Nature”. So how do we entertain enjoying yummy favorites without adding inches to
our waistlines?
First, select a menu that is healthy. Tons of greasy
appetizers, casseroles loaded with butter and desserts full of
sugar can guarantee a fattening meal. The menu below has been
one of my favorites for years. It’s easy, elegant and healthy.
Second,
beware of the beverages you choose to compliment your healthy menu.
Alcohol is high in calories. If you choose to drink, select light
wines and beers, and use non-alcoholic mixers such as water and
diet soda. And don’t forget…water has
no calories.
Third,
make entertaining with your family and friends about
THEM, not the food.
Fourth, after your elegant and easy on your waistline dinner
enjoy a leisurely walk.
MENU for 10-12 guests
Crudités with low-fat Hummus dip
Endive, Watercress and Pear Salad
Roasted Turkey
Acorn Squash
Wild Rice
Baked Apples
Crudités with low fat Hummus dip
2 cans of garbanzo beans
drained, and save the juice
6 teaspoons lemon juice
4 tablespoons sesame tahini
6 cloves garlic peeled
1-teaspoon salt
1/2-teaspoon pepper_
Add all ingredients to a blender or food processor. Process until
smooth, and add the reserved garbanzo juice for a nice creamy texture.
Serve with vegetables. Bell peppers, celery, cucumbers and carrots
make a lovely and tasty presentation. This recipe makes it possible
to prepare two bowls of low-fat hummus, so you can have a presentation
in the living room and one in the kitchen while guests keep you
company during the turkey preparation.
Endive, Watercress and Pear Salad
In a large bowl toss 3 large
bunches of watercress, stems removed, with 3 heads of Belgian endive
that has been cored and separated into leaves.
Add 5 tablespoons of
extra-virgin oil and toss again. Sprinkle salt and freshly ground
pepper, toss. Pour 3 tablespoons of white balsamic vinegar or
pear vinegar, and then toss. Halve and core 3 ripe pears and
cut in half lengthwise.
Garnish this salad with the pear wedges.
Serve immediately.
Roasted Turkey
Turkey is low in fat and high in protein. This turkey is moist
and yummy because the whole herbs are placed underneath the skin
with the oranges and onions roasting in the cavity.
Number of Servings: 10-12
12-14 pound whole turkey, giblets removed
A couple sprigs each
of fresh thyme, oregano, sage, and parsley
3 tbsp olive oil
2 tbsp dry white wine
2 tbsp paprika
Fresh ground pepper to taste
3 small oranges, unpeeled and cut into
wedges
2 onions cut into wedges
1 cup of low-fat, low-sodium chicken broth
Preheat the oven to 325 degrees
F. Lift up the skin covering the turkey breast. Slip the thyme, oregano,
sage, and parsley underneath the skin. Combine the oil, wine paprika,
and pepper. Rub this mixture over the surface of the turkey. Place
the oranges and onions inside the turkey.
Place the turkey, breast side
down, in a roasting pan. Pour the chicken broth into the bottom of
the pan. Cover loosely with aluminum foil. Roast for 20-25 minutes
per pound, basting periodically.
Half way through cooking, place breast
side up. During last 45 minutes of roasting, remove cover. Continue
to roast until the leg moves easily and juices run clear.
Let stand
for 20 minutes to help let juices settle for easier carving. Decorate
with parsley.
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