snowbunny

I LOVE cooking, and I LOVE entertaining, but sometimes a low-carb lifestyle is hard to mesh with gourmet-type foods. This does contain veggies, fruits and even a little honey, so if you're hardcore, you probably won't like this. If you guys like, I could post a dinner party menu each week . . .

Appetizer: Caprese Salads
Salad: Field Greens/Herb Salad with Vinaigrette
Main Course: Chicken Piccatta
Side Dishes: Roasted Garlic Green Beans, White Beans with Sage
Dessert: Honeyed Ricotta with Fresh Raspberriess and Almonds
Beverages: Try a medium-bodied fruity red wine if you drink alcohol, or drink carbonated water with a splash of lemon.

Total Nutrition for the Whole Meal is As Follows: Calories – 643.54, Protein – 55.53 grams, Fat – 31.56 grams, Total Carbohydrates – 38.11 grams, Fiber – 8.81 grams)

If you’re concerned about the carb count or calorie count you can always leave out a side dish, or serve ½ portions of the appetizer and salad. You can also replace the honey in the dessert with splenda or stevia too.

Serves 6.

Caprese Salads - Appetizer
4 Roma Tomatos
12 Fresh Basil Leaves
6 oz. Fresh Mozzarella Cheese
1 T. Extra Virgin Olive Oil
1 T. Balsamic Vinegar
Salt and Pepper to Taste
Tooth Picks (Optional)

Slice tomatoes into thin slices and discard the ends, you should have 3 slices of each tomato left. With a clean knife, slice fresh mozzarella into 12 slices. Layer 1 slice of tomato, 1 slice of mozzarella and 1 basil leaf atop one another. You should have 12 appetizers. Spear each appetizer with a tooth pick for easy handling. Sprinkle Olive Oil and Vinegar on top. Add salt and pepper to taste. Yield: 2 appetizers for each person
Nutrition Information: Calories – 106.02, Protein 8.05 g, Fat – 7.20 g, - Total Carbs – 2.33 g, Fiber – 0.57


Salad of Field Greens and Herbs with a Vinaigrette
6 C. Mixed Salad Greens (Red Leaf Lettuce, Radicchio, Frisee, Mesculun), Rinsed and Spun Dry
1/4 C. Fresh Loose Packed Herbs (Basil, Oregano, Sage, Italian Parsely), Rinsed and Spun

¼ C. Extra Virgin Olive Oil
1/8 C. Balsamic Vinegar
2 Garlic Cloves, Minced
1 T. Dried Basil
1 t. Dried Oregano
1/8 C. Chopped Sundried Tomatoes

Put Olive Oil, Vinegar, Garlic, Dried Basil and Oregano, and Sundried Tomatoes in a Blender. Blend until emulsified.

Toss Fresh Herbs, Salad Greens together. Add Dressing. Toss well.
Nutrition Information: Calories – 94.26, Protein – 1.23, Fat – 9.20, Total Carbs – 2.81, Fiber – 1.35

Chicken Piccata
2 T. Olive Oil, not Extra Virgin
6 4 oz. Boneless, Skinless Chicken Breasts, all visible fat removed
3 T. Capers
3 Cloves Garlic, sliced paper thin
Juice of 1 Lemon
1 Lemon, Sliced Thin in Rounds
3 T. Fresh Parsely
Salt and Pepper to Taste

Pound Chicken Breasts thin. Season with salt and pepper. Heat olive oil in a heavy bottom, non-stick skillet. Toss in Chicken Breasts. Sautee until mostly opaque. Add garlic, capers and lemon juice. Sautee until chicken is completely opaque and done. (Add Water as needed.) Place chicken breasts onto plates, garnish with lemon slices and fresh parsely.
Nutrition Info: Calories – 225.19, Protein – 34.58, Fat – 8.46,Total Carbohydrates – 0.88 , Fiber – 0.16)

Roasted Garlic Green Beans
3 C. Fresh Green Beans, Ends Snapped and Stringed
9 Garlic Cloves, Whole
1 T. Olive Oil

Pour Olive Oil over Garlic. Bake in a toaster oven until soft. Steam Green Beans. Plate Green Beans and garnish with roasted garlic. ½ C. per guest.
Nutrition Info: Calories – 45.03, Protein – 1.74, Fat – 1.69, Total Carbohydrates – 7.87, Fiber 2.17)

White Beans with Sage
1.5 C. Canned Great Northern White Beans
¼ C. Fat Free Chicken Broth
½ t. Dried Sage.
6 Fresh Sage Leaves
Salt and Pepper to Taste

Rinse Beans in running water until it runs clear. Place beans in a skillet on low heat. Add chicken broth. Cook until beans are thoroughly warmed and chicken broth is mostly evaporated. Add Dried Sage, Salt and Pepper. Garnish with fresh sage leaves. ¼ C. per guest.
Nutrition Info: Calories – 83.62, Protein – 5.66, Fat - .21, Total Carbohydrates – 14.76, Fiber – 3.14)


Honeyed Ricotta with Fresh Raspberries and Almonds
3/4 C. Riccotta Cheese
1/8 C. Honey (Or you can substitute the equivalent in splenda or stevia)
¾ C. Fresh Raspberries
1/8 C. Slivered Almonds
6 Mint Leaves

Mix Ricotta Cheese and honey until well blended. Place 1/8 C. mixture in a bowl and top with 1/8 C. mixed berries and a sprinkling of almonds. Garnish with Mint.
Nutrition Info: Calories – 94.95, Protein – 4.27, Fat – 4.80, Total Carbohydrates – 9.46, Fiber – 1.41)