menu for one time

Appetizer: Avocado Dip with Chilies

2 large ripe avocados, peeled and pitted
1 ripe tomato, diced
1 small sweet onion, diced
1 small can (5-oz.) green chilies, drained and diced
1 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro, chopped
1 tsp. salt

Mash avocados in a bowl. Add remaining ingredients and mix well. Serve with tortilla chips.

The Skinny: Use fat free tortilla chips.



Main Course: Veal Scaloppini with Cream Sauce

One half cup flour
Salt and pepper to taste
4 - 6 veal medallions
One quarter cup butter
4 shallots, minced
One third cup fresh mushrooms, chopped
Two thirds cup cooked ham, chopped
One quarter cup flour
1 cup milk
1 cup Swiss cheese, shredded

Combine the first one half cup flour and salt and pepper in a small bag. Place veal medallions one at a time in the bag and shake to coat. Melt butter in a saucepan and brown veal on both sides. Remove and place in baking dish. Saute shallots until tender, add mushrooms and ham. Combine remaining one quarter cup of flour and milk and mix well. Pour over shallots, mushrooms and ham and cook over medium heat until mixture starts to thicken. Pour over veal and sprinkle with cheese. Bake in the oven at 375 until cheese melts.

The Skinny: Use low fat milk and cheese.

Creamy Mashed Potatoes with Fresh Herbs

4 quarts water
1 tsp. salt
3 - 4 pounds golden potatoes
Two thirds cup cream
One quarter cup butter
1 Tbsp. fresh parsley, finely chopped
Salt and pepper to taste

Bring water to a boil, add salt. Meanwhile, peel potatoes and slice in quarters. Place potatoes in boiling water and cook until tender. Drain water and mash. Add cream, butter, salt and pepper and parsley. Serve at once. You may vary the herbs by substituting dill or chives for the parsley.

The Skinny: Use fat free Half and Half in place of the cream.


Dessert: Raspberry Pie

1 9-inch graham cracker pie shell

Filling:
One quarter cup cold water
1 envelope unflavored gelatin
2 and two thirds cup fresh raspberries or 2 10-oz. packages frozen, defrosted with water pressed out
1 tsp. pure vanilla extract
8 oz. cream cheese, softened
One third cup confectioner's sugar
1 - 2 tsp. fresh lemon juice
Two thirds cup heavy cream

Place water in a heat proof glass measuring cup. Sprinkle the gelatin in water and place cup in a saucepan with 1-inch of hot water. Allow gelatin to sit until completely dissolved. Place raspberries in a food processor or blender and puree. Stir in vanilla. Combine cream cheese and confectioner's sugar together in a bowl and mix well. Add raspberry puree to the cream cheese mixture and beat with a hand mixer. Stir in one teaspoon of the dissolved gelatin and 1-2 tsp of lemon juice or to taste. Add two thirds cup heavy cream and continue beating. Pour filling into crust and place in the refrigerator for several hours or until set before serving. Just before serving, top with whipped cream.

The Skinny: Use light cream cheese and fat free Half and Half in place of the cream. Use your favorite sugar




Grocery List

2 large ripe avocados
1 ripe tomato
1 small sweet onion
1 small can (5-oz.) green chilies, drained and diced
1 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro, chopped
Three quarter cup flour
4 - 6 veal medallions
One half cup butter
4 shallots, minced
One third cup fresh mushrooms, chopped
Two thirds cup cooked ham, chopped
1 cup milk
1 cup Swiss cheese, shredded
3 - 4 pounds golden potatoes
1 and one third cup cream
1 Tbsp. fresh parsley, finely chopped
1 9-inch graham cracker pie shell
1 envelope unflavored gelatin
2 and two thirds cup fresh raspberries or 2 10-oz. packages frozen, defrosted with water pressed out
1 tsp. pure vanilla extract
8 oz. cream cheese, softened
One third cup confectioner's sugar
1 - 2 tsp. fresh lemon juice