Best Diet Friendly Entertaining Meals

NMENDICOTT - 1:29PM UTC, Jan 7th 2010

Dallas, TX

I entertained some people over the weekend and found myself making my usual high fat high calories dishes to satisfy my dinner guests. Does anyone have any tried and true healthy menus to entertain with during the winter time?

NMENDICOTT - 7:00PM UTC, Apr 27th 2010

Dallas, TX

Thanks! I am the world's biggest brushetta eater and I never thought of slicing it with my mandelin. I will definately do this next time!


ESTELLE75 - 7:17PM UTC, Apr 18th 2010


Also, everybody seems to love a roast chicken. If you google search "engagement chicken," that is a really good recipe.

To accompany a roasted chicken, here's a substitute for mashed potatoes that I love & crave often. It does not taste like cauliflower at all when it is done, in case your like my boyfriend and hate this vegetable. He actually likes this stuff though:

Cauliflower Puree: (Or healthy mashed "potatoes";)

1/3 cup nonfat plain yogurt
2 teaspoons extra virgin olive oil decent quality
1/2 teaspoon kosher salt (or sea salt)
1 dash freshly ground pepper to taste
1/8 teaspoon fresh chives chopped, Optional

SERVES 4 , 3/4 cup

8 cups cauliflower, cut into bite size florets (about 1 head)
4 garlic cloves, crushed, peeled and cooked with cauliflower

1)Cook cauliflower & garlic until very tender. (I simply steam them by place in a big glass bowl with a Tablespoon of Water. Cover with plastic wrap and microwave on high for 6-10 minutes. Noone can tell the difference. Just keep checking them to see if they are tender enough).

2)Place the cooked cauliflower and garlic in a food processor. Add yogurt, 2 teaspoons oil, salt and pepper; pulse several times, then process until smooth and creamy.

3)Garnish with chives, if desired drizzle 2 more teaspoons of olive oil. Serve hot.

ESTELLE75 - 7:11PM UTC, Apr 18th 2010


I brought this appetizer to a dinner party and now I get requests for it. To minimize the carbs from the bread I use a mandeline to slice the baguette very thinly. :cross2:


4 ripe tomatoes seeds removed, chopped
1 teaspoon Morton Salt (kosher or sea salt)
1 teaspoon sugar
4-8 cloves garlic pressed
1/4 cup extra virgin olive oil
1 splash balsamic vinegar to taste
1/2 cup fresh basil chiffonade, plus extra for garnish
1 whole grain or whole wheat cut crosswise into thin slices (a mandeline works well)
3 tablespoons butter softened
3 tablespoons any hard cheese grated (pecorino ramono, parmesan, etc) Optional


1)Sprinkle the chopped Tomatos with salt and sugar and allow to drain. This can be done by laying on paper towels or placing in a mesh seive that is set over a bowl. Leave tomatos like this for 15 minutes or so or while you are preparing the baguette.

2)Place drained tomatos into a large bowl.

3)Stir in the about 1/3 of the pressed garlic. (Reserve the rest for the baguette).

4)Stir in enough olive oil to coat the tomatoes nicely.

5)Stir in vinegar and basil.

Baguette Slices

1)Combine butter, garlic and cheese.

2)Spread a thin coating of butter mixture to each bread slice and line up on a cookie sheet.

3)Broil in the oven until golden brown. (Rotate the cookie sheet every so often if your broiler browns unevenly like mine!)

To Serve:

Option 1: Place tomatos into a serving bowl, top with extra basil to garnish. Serve along side of bread so guests can assemble themselves.

Option 2: Place aprox 1 heaping Tablespoon of tomatoes on each bread slice and garnish each with a basil leaf or chiffonade of basil. Arrange on one large plate or several on small individual plates.