Tuesday, May 17, 2016

How to Diet When You Have Guests to Dinner

When you have guests to dinner it's hard to disguise the fact that you're on a diet if you offer them a wonderful rich meal while you have to sit back suffering with a salad.


The whole secret is in meal planning. Serve your guests a meal which you can share. Choose foods high in food value and flavor - but low in calories. They won't notice the minimum use of rich ingredients.

Here is a typical menu, with quantities to serve 6. Each serving has a calorie count of around 600. If you're on a 1200-calories-per-day diet you will need to watch the other meals of the day to make sure you don't exceed your calorie quota.

Slice a long thin loaf of French bread for your guests; spread each slice with butter. Sprinkle thickly with grated cheese and brown under the griller before serving. Offer them nuts to nibble.

You can also scrape some small young carrots, cut them into slender lengths, and drop them into iced water. By the time you're ready to serve dinner they'll be cold and crisp - and your guests might prefer these. After all, you're probably not the only one who is on a diet!

Make a sauce from the pan drippings after roasting the veal, add a little wine and stir in some cream at the last moment; serve the sauce separately. But remember, that's not for you.

MENU (600-calorie dinner)

  1. Clear Soup with Chives Carrot Sticks, French Bread Roast Leg of Veal
  2. Green Beans with Mushrooms Green Salad with Cucumber and Tomato
  3. Orange Souffle
Clear Soup with Chives

Serve bowls of steaming-hot, well seasoned beef or chicken broth which has been well skimmed to remove all fat. Sprinkle finely chopped chives over each serving. Accompaniment - radishes crisped in ice-water or small cheese biscuits. (You eat radishes.)

Green Beans with Mushrooms

One tablespoon butter, 3/4 sliced mushrooms, 1/2 teaspoon salt, 0.5kg beans, boiling water.

Slice beans thinly, cover with boiling water, let stand 10 minutes. Melt butter in shallow pan, stir in sliced mushrooms, and salt. Cover, simmer slowly for about 8 minutes or until there is a quantity of mushroom liquid in pan. Drain beans, add to pan; cook, stirring occasionally, until beans are tender. Serve with the pan juices.

Orange Souffle

One dessertspoon gelatin, 1 cup orange juice, 1 cup orange sections, 1 teaspoon grated orange rind, 3 egg-whites, 2 teaspoons liquid sweetener, extra orange sections.

Soften the gelatin in orange juice, dissolve over hot water. Add the orange sections, rind, and sweetener. Whip egg-whites stiffly, fold into gelatin mixture. Spoon into stemmed glasses or serving dishes, chill until set. Garnish with orange sections.

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