Entertaining Inspiration: Healthy Supper Club

Staying fit and ready for the summer swimsuit season is always a challenge! With all the summertime parties, BBQs, and outdoor events it can be tough to keep the pounds from adding up. This month's issue of SELF Magazine has the solution that will help you stay slim while still entertaining with the best of them. Try hosting a healthy supper club! Once a month or even once a week, get together with some of your closest friends and cook up some healthy eats. There is no doubt that cooking and entertaining at your own home makes it much more likely that you will eat healthier foods. Plus, there is strength in numbers! Take on the challenge of staying in tip top shape with your friends and it will be much more fun and the support will help you succeed. Another great bonus to hosting a party...you can burn up to 100 calories in 38 minutes while preparing for a party!

Try some of these healthy but delicious sounding recipes featured in the article:

Image

 Honeydew, Cantaloupe and Prosciutto Salad

Serves 4

INGREDIENTS

• Vegetable oil cooking spray
• 2 slices prosciutto, fat trimmed from edges
• 1 tablespoon 2 percent plain Greek yogurt
• 1 tablespoon reduced-fat mayonnaise
• 2 teaspoons honey
• Zest and juice of 1 lemon
• 1/4 teaspoon freshly ground black pepper
• 1/2 ripe honeydew melon, cut into thin strips (with a peeler) or scooped into balls
• 1/2 ripe cantaloupe, cut into thin strips (with a peeler) or scooped into balls
• 1/4 cup fresh basil, torn or thinly sliced

PREPARATION

1.      Heat oven to 400º. Coat a baking sheet with cooking spray. Place prosciutto slices 4 inches apart on baking sheet; cook until crisp, 8 to 10 minutes. Transfer to a plate lined with a paper towel. Whisk yogurt, mayonnaise, honey, zest, juice and pepper in a bowl until smooth. Add honey­dew and cantaloupe; toss to combine; divide among 4 bowls. Crumble prosciutto; sprinkle it and basil over salad. Serve immediately.

The skinny

148 calories per 1 1/4 cups salad, 2 g fat (0 g saturated), 32 g carbs, 4 g fiber, 5 g protein

Image

Chicken and Cheese Sliders

Serves 4

INGREDIENTS

• Vegetable oil cooking spray
• 1 green bell pepper, chopped
• 1/2 medium red onion, chopped
• 2 cloves garlic, chopped
• 1 bone-in skinless chicken breast (about 6 oz)
• 1/2 cup store-bought barbecue sauce
• 1/4 can (7 oz) chipotle peppers in adobo sauce
• 8 small whole-wheat buns (such as Pepperidge Farm Wheat Sliders)
• 1/2 cup grated aged cheddar
• 8 cherry tomatoes, sliced
• 2 cups sprouts (such as arugula or broccoli)

PREPARATION

1.      Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165º, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400º. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tbsp per bun); top each with 2 tbsp cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.

The skinny

374 calories per 2 sliders, 8 g fat (2 g saturated), 52 g carbs, 8 g fiber, 27 g protein

Image

Mini Chocolate Cakewiches

Makes 24

INGREDIENTS

• 1/2 cup reduced-fat cream cheese, at room temperature
• 2 tablespoons confectioners' sugar
• 1/2 cup nonfat plain Greek yogurt
• 1/2 teaspoon vanilla extract
• Vegetable oil cooking spray
• 3/4 cup unbleached all-purpose flour
• 1/4 cup unsweetened cocoa powder, plus more for dusting
• 1/2 teaspoon baking soda
• 1/2 cup granulated sugar
• 3 tablespoons unsalted butter
• 1 egg white
• 1/2 cup skim milk, divided

PREPARATION

1.      Beat cream cheese and confectioners' sugar in a bowl with an electric mixer on high until smooth. Add yogurt and vanilla; beat until well combined. Coat 3 baking sheets with cooking spray. Heat oven to 400º. Whisk flour, cocoa powder and baking soda in a second bowl. Beat sugar and butter with an electric mixer on high in a third bowl until combined; add egg white and beat until mixture is thick and pale yellow. Add half the flour mixture to sugar and butter mixture; beat until just combined. Add 1/4 cup milk; beat on low speed until combined. Repeat with remaining flour mixture and remaining 1/4 cup milk. Spoon batter into a large resealable bag; squeeze batter into a corner of the bag and clip 1/4 inch off corner to make a piping bag. Squeeze 16 lines of batter, 4 inches long and 1 inch apart, onto each baking sheet. Bake until centers spring back to the touch, 5 to 7 minutes. Cool on a wire rack. Spread half the cakes with cream cheese filling; top with a second cake to make sandwiches and dust with cocoa powder, if desired. Serve immediately, or store in the refrigerator for up to 3 days.

The skinny

117 calories per 2 cakewiches, 5 g fat (3 g saturated), 15 g carbs, 0 g fiber, 3 g protein