Last minute dinner party
Having friends over at the last minute and you need to make something quick and delicious for them to nosh on? Try these healthy, light dishes that take virtually no time at all so that you can spend time catching up.
Tomato, Basil, & Asparagus Pasta Salad
Ingredients:
16 oz. of whole wheat bow tie pasta
1 lb asparagus, washed and cut
1 cup Lemon herb vinaigrette
1 hand full of fresh basil, chopped
1 pint of cherry tomatoes, halved
1 cup black olives
1 cup fresh mozzarella, cubed
salt & pepper to taste
Prep:
Cook pasta according to package directions. Cut asparagus into 2 inch pieces and add to pasta during last 2 minutes of cooking time. Drain and rinse. Stir together vinaigrette and basil. Pour over pasta and stir in tomatoes, olives, and mozzarella and salt and pepper to taste. Chill for 1 hour.
Serves 8 (as appetizer)
Bourbon Beef Tenderloin:
Ingredients:
1/2 cup bourbon
1/4 cup brown sugar
1/3 cup soy sauce, less sodium
1/4 cup lemon juice, fresh
1/2 bunch parsley, chopped
1 Tbsp worchestershire sauce
1 cups water
3 sprigs fresh thyme
3 lb beef tenderloin
Prep:
Preheat grill to 350 (or oven). Prepare marinade by combining all of the ingredients above in large bowl. Make sure beef tenderloin has been cleaned and all connective tissue removed.
Place beef in long dish and pour marinade over beef. Cover and refridgerate for 4-6 hours or overnight turning the meat several times. Cook for approximately 25-28 minutes for medium rare.
Serves 6.
DESSERT TIME!!!
Cinnamon Oatmeal Cookies with Vanilla bean ice cream
Ingredients:
3/4 cup old fashioned oatmeal
3/4 cups all purpose flour (I use whole wheat)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
4 Tbsp applesauce
3 Tbsp apple butter
3/4 cup sugar
1/3 cup light brown sugar
1 large egg
1 1/2 tsp vanilla extract
Prep:
Preheat oven to 350. In a bowl, combine oats, flour, baking powder, salt, cinnamon. In another bowl, blend applesauce, butter, and sugar until completely smooth. Add egg and vanilla and mix in with wet ingredients. Add in dry ingredients to wet ingredients. Spoon about 2 Tbsp of mixture onto parchment paper. Bake for about 18-20 minutes or until golden brown. Remove and let cool on wire rack. Should be thin and chewy. Add one cookie to the top of 1/2 cup of Edy’s no sugar added light vanilla bean ice cream.
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