Dinner menu

[anna]

Hi-I'm going to be hosting a small dinner party and I need help with the menu. I'm on the WW program so I want to keep the whole meal light, but I'm hosting people who like the real thing! (so in other words I'll disguise it) I'd love to hear from some of you pros out there about fixing an exquisite meal that no one will ever know is light! I'd like ideas of appetizers through dessert that go together. CathieA, I know you said you are thought of as a terrific cook and host, I'd love some pointers on some sure bets for entertaining since I haven't done much of it. I love to cook and will tackle most anything. I have years back of Cooking Lights and WW meals-in-minutes cookbooks. Thanks to anyone who has advice!

[lorilei]

I think you could definitely try out one of the CL salmon recipes as a main course! Most of them are impressive on their own, and would lend themselves to many side dishes!

In addition, serving a pasta dish is always a hit. It's a snap to make (ahead of time even), and served with a lovely crusty loaf of fresh bread and a creative salad it can make a gorgeous presentation.

IMHO, a big part of entertaining has to do with presentation. You want your guests to feel at home, yet you want them to know that you made an effort -- and did little extra things just for them.

I always make sure to have more than enough food and a variety of things to drink whenever I have people over. Often, I even provide things to my guests that my husband and I aren't particularly fond of. I'm also a freak when it comes to a pretty table and pretty food.

I think what you have to remember more than anything, though, is to relax. These are your friends, and you're just providing them with a good time. It's fun http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by lorilei (edited 07-11-2000).]

[Shirley Panek]

Anna -

Have you checked the CL menu ideas on this website? If you click on the food section, they have a link to menu ideas - and it's not just for that 5:00pm rush. It might be helpful.

I know what you mean about pulling everything together. Sometimes it's hard to think about what appetizers/salads/main courses/desserts complement each other rather than clash.

I'd agree with lorilei - you're with friends, so relax and have a good time! http://www.cookinglight.com/bbs/smile.gif

[BethH]

I hosted a small dinner last night and followed ideas from this board (I don't remember who made this--but thank you!) and made the Balsamic Vinegar Chicken with almond peppers with Herbed Basmati Rice--excellent and light!

I tried to do a Key Lime Pie for dessert and used bottled juice because I had a bottle I hadn't opened yet. It was just OK--the bottled juice was a little more bitter than tangy (think mix between grapefruit and lime). I chose this pie because it takes egg yolks while the chicken takes egg whites--no waste! Just some thoughts.

The chicken recipe is in the back of June 2000 CL and the rice was posted on this BB--just try a search for it!

Have fun.

[BeckyM]

I agree wholeheartedly with Beth's recommendation of the Balsamic Vinegar Chicken. I made it last night for the first time, and my husband said it was probably one of the best dishes I've ever made. (And he likes almost everything I cook. http://www.cookinglight.com/bbs/wink.gif) Besides tasting great, it made a beautiful presentation on the serving platter. I'm definitely keeping this one in mind for guests!

[Ralph]

Agree with Shirley in looking over CL's website menu ideas. Also, near the index of each print issue, there are also menu suggestions, at least entree & side dish & often another component. Some of the articles do include all menu courses. Part of the fun of hosting is putting your own together; all CL print issues have appetizer, entree, side dish (veggie or salad), & dessert listings. One other suggestion is Food TV's home page (www.foodtv.com). They list "Menus of the Week" (all courses) which always includes a "Light" menu. Good luck.

[anna]

Thanks so much for all your good ideas. I tend to put too much pressure on myself about things like this trying to make everything so perfect and show-stopping that I get overwhelmed! So, thanks for the reminder to have fun. I just love fixing a pretty table and having great food, but try to make it look like it was nothing to put it together! Maybe I'll get better with experience - My husband and I are just in our very first house and there's no way to make it all perfect! Anyway, I'm inspired by your suggestions and am very appreciative of all the good ideas.

[CATHIEA]

Anna- How many people and when is the party? I was thinking that at a housewarming party, your house is the main event! No matter the size of the party, pick dishes that you can do in advance so you can cut prep time while the guests are there. Allow 45-minutes after guests arrive for the "grand tour." You could serve champagne and sparkling fruit juices for appetizer cocktails to "toast" the new house. A couple of low-fat appetizer ideas that work for large crowds and for just a couple of couples would be pea pods stuffed with no-fat flavored cream cheese (the garden veggie ones look really pretty in pea pods), marinated small mushrooms, or a nice veggie tray using a hollowed out red cabbage or large tomato to hold a pretty no-fat curry dip (no-fat sour cream, curry powder, turmeric, equal, 1-2tbl major grey's chutney). Pita chips are pretty low fat and you could put on the veggie tray so only 1 dip is needed. As for dinner- take advantage of summer- Mixed field-greens salad with toasted pine nuts and sundried-tomatoes with raspberry vinegarette goes over great at a small dinner party. I'd make the peanutty noodles and serve at room temperature along with cold tenderloin baked in peppercorns and garlic or grilled salmon with a soy-ginger glaze (if you want to have some of the party outside, guys love to hang out at the grill). Fish would let you continue to serve white wine, so that would be nice. On the other hand, cold tenderloin looks beautiful plattered and can be pre-cut so you know exactly how much you can eat. Carrots with fresh lemon would be a great side (re-heat in microwave while you are putting out other food) if you are having the beef, or fresh green beans steamed with basil for the fish. For dessert, angel food cake with raspberry or strawberry sauce or else parfaits made with no-fat chocolate pudding and low-fat chocolate chips and no-fat cool whip are easy and no-fail. All of these dishes would work with WW plan (I should know, I STILL count points after 4 years at goal). let me know if it's a larger group and I'll go back to the drawing board.
CathieA

[anna]

Thanks so much for the suggestions- I can't imagine having all those creative ideas and great recall of those ideas! I hadn't thought of the fact that these guests haven't seen our new pad. Though it won't take 45 minutes to tour it (more like 5!) that's a good idea to have food out and give them a chance to look around. I think it will just be 6 to 8 people, but I want to make it really memorable. I very much appreciate the feedback.

[CATHIEA]

Honestly Anna. I think you will need 45 minutes to tour. Everyone will want to know what you've done and what you plan to do and then (especially if there are ANY relatives in the crowd), everyone will need an opportunity to tell you what they would have done differently or they will want to share their own moving stories. I think champagne is called for! It makes every occasion more memorable. Since it's summer, you could add a small strawberry to the champagne (sooo pretty although I hate to add to good wine). Are you doing sit down or buffet? Inside dining or outside (the stargazing menu intrigues me)?
CathieA (I wish I were moving again, then I would be motivated to throw out JUNK!!)

[laden]

What great ideas everyone has given you!

I too am a lifetime member of Weight Watchers. I still count my points; and most everything I serve at dinner parties fits into my plan and no one ever knows.

The route I like to take is to have everything prepped and ready to pop in the oven before the guests arrive (I hate to be stuck in the kitchen when everyone else is partying!). Make sure to have some appetizers for everyone to munch on while waiting for dinner to finish cooking. (Hint: I always include carrot sticks and other cut vegetables with a commercial fat free dip and it's always the first appetizer to go)

I have a wonderful pot-roast recipe that cooks with wine, carrots and green beans (from Better Homes and Gardens New dieter's cookbook) I serve it with scalloped potatoes (Gratin Dauphinos from the 5-star CL cookbook are very easy and delicious!) Or try individual seafood packets with small cut up vegetables wrapped in foil on the grill.
Add a nice salad (maybe one with sliced strawberries and toasted almonds), bread and dessert.

I like to serve coffee with dessert (sometimes adding a little fat free caramel topping and fat free whipped cream makes it extra special--and fat free)

[This message has been edited by laden (edited 07-17-2000).]

[CATHIEA]

laden- The coffee idea is super, thanks so much for posting it. I generally drink my coffee naked, so dressing it up for a party would never occur, but WOW! I just thought of another quick grill thing that could be special: BBQ Oysters (I think from 98 or 99) would be a great starter. Grilled jumbo shrimp can be impressive too (marinade in no-fat Italian to which you've added a bit more garlic and a shot of balsamic vinegar). My no-fuss side for shrimp would be a cold orzo salad with red, green and yellow peppers and olives. You could grill aspargus on the side with the shrimp (in a grill basket) and serve a lemon yogurt dip on the side for the veggies. YUM-that might be a weekend dish for us this week.

[Ed]

Anna,

I like what Laden said about having things ready to pop in the oven, and not being at the stove when you have friends and family to visit with.

Tonight Sharon and I made our whole supper in the oven, and it was pretty good, and I believe it was kind of light although it seemed like a good old fashioned farm supper with Meat and Potatoes. As a matter of fact, with the dessert, the WW points came out to 14 for the whole supper.

We made individual Meat Loaves, Scalloped Corn and Roasted Red Potatoes with Rosemary, and Sharon had made a real nice blueberry dessert pie filling in dessert dishes instead of a pie crust. it was very good even without a topping, although we had a topping available.

Anyway the upshot is we prepared the 3 oven dishes and put them in the oven and then we could do something else together until it was time for it all to be done. I think this kind of supper would do well for a party.

Just my 2 cents worth.

Ed