Healthy & Beautiful, Recipe Box

Recipes: No Boys Allowed! The Menu

I LOVE to throw dinner parties and this one was by far, one of my most expansive menus!  I had a few requests for the recipes of my menu and they are included below:

Grilled Meatballs with Spiced Indian Yogurt



  • 2 lb. ground beef
  • 1 large red onion, chopped
  • 2 cloves garlic
  • 3 tbsp. soy sauce
  • 2 large eggs
  • 1 tsp. ground ginger
  • 4 tsp olive oil

Yogurt Sauce

  • 1 pint fat-free plain yogurt
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp tumeric
  • 1/4 tsp Cayenne


  1. Combine the ground beef, onion, garlic, soy sauce, eggs and ginger into a bowl
  2. Mix the ingredients until they are well-blended and hold well together
  3. Preheat the broiler
  4. Brush a baking sheet with the 2 tsp of olive oil.  Form the meatballs into 24 round balls or 12 larger balls.  Place them on the sheet.
  5. Brush the meatballs with the remaining oil and place them in the broiler for 6-8 minutes, turning them once until cooked
  6. Meanwhile, combine the yogurt, garlic, lemon juice, oil, cumin, tumeric and cayenne together.  Chill.
  7. Serve the yogurt sauce on the side

Chicken Satay with Dipping Sauce


  • 1lb. boneless, skinless chicken breasts
  • 1 tbsp mayo
  • 1 tbsp Greek yogurt
  • 1/2 red onion, chopped
  • 2 tsp light brown sugar
  • 2 tsp gluten-free soy sauce
  • 12 bamboo skewers


  1. Soak 12, 6-inch skewers in water for 30 minutes
  2. Heat grill on high heat or oven at 350 degrees
  3. Thread chicken strip onto each skewer
  4. Coat chicken with cooking spray
  5. Grill, turning once until cooked through, 10-12 minutes or in the oven for 15-20 minutes until cooked through
  6. Dipping sauce: Whisk together mayo, yogurt, onion, sugar and soy sauce into a bowl

Zucchini Parmesean (Vegetarian)


  • 2 large Zucchini, thinly sliced
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 16 ounces Classico tomato and basil sauce
  • 1 cup shredded mozarella


  1. Preheat oven to 325 degrees
  2. In a large pot boil the zucchini until tender; drain.
  3. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender
  4. Combine the zucchini, onion and garlic in a 9X12 casserole dish and mix well.
  5. Pour the pasta sauce over the mixture and stir well.  Top with mozzarella cheese
  6. Bake in preheated oven for about 20 minutes or until heated through and cheese is bubbly

Orange-spiced Glazed Carrots (Vegetarian)


  • 1 lb. fresh baby carrots
  • 1/3 cup orange marmalade
  • 2 tbsp unsalted butter
  • 2 tsp Dijon mustard
  • 1/2 tsp. ground ginger


  1. Heat 1-inch water in a 2 quart saucepan over high heat to a boil, add carrots – return to a boil
  2. Reduce heat to low.  Cover and simmer 10-12 minutes for fresh carrots or until crisp-tender
  3. Drain well, return carrots to pan
  4. Stir in marmalade, butter, mustard and ginger
  5. Simmer, uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally

Peas with Pine Nuts (Vegetarian)


  • 1/2 tsp olive oil
  • 2 tbsp pine nuts
  • 1/2 tsp dried rosemary
  • 1/2 tsp italian seasoning
  • 1/4 cup onion, sliced
  • 1/4 cup low-sodium chicken broth
  • 1/4 tsp sugar
  • 10 oz. frozen peas


  1. In a medium skillet, heat the oil over medium heat, swirling to coat at the bottom.  Cook the pine nuts for 3 minutes or until golden, stirring constantly.  Stir in the rosemary
  2. In a small saucepan, bring the onion, broth and sugar to a boil over high heat.  Add the peas and cook for 3 minutes.
  3. Drain well in a colander, discarding the broth and onion.  Stir into the pine but mixture.  Cook for about 2 minutes or until heated through.

Earthquake cookies (gluten-free)


  • 1 cup unsalted butter
  • 2 cups gluten-free gingersnaps, crushed into crumbs
  • 3/4 cup semi-sweet chocolate chips
  • 1 egg
  • 2 cups confectioner’s sugar
  • 1/2 cup chopped walnuts (optional)


  1. Heat over to 350 degrees
  2. In a medium saucepan, melt butter over medium heat
  3. Reserve 1/4 cup of crumb mixture for topping
  4. Add rest of crushed cookies, stir well
  5. Press remaining cookie mixture into a greased 8X8 inch pan
  6. Bake for 5 minutes.  Let stand in pan on wire rack until cooled completely
  7. Filling: Heat chocolate chips and butter in a heavy saucepan on lowest heat, stirring often until chocolate is almost melted (about 3-5 minutes).  Don’t overcook
  8. Remove from heat.  Stir until smooth
  9. Add egg and beat until smooth
  10. Add confectioner’s powdered sugar 2 tbsp at a time while continuing to beat until smooth.  Add more powdered sugar until it’s a smooth, spreading consistenecy
  11. Add walnuts (optional)
  12. Stire
  13. Spread even over bottom layer of cookie mixture that has been cooled
  14. Sprinkle rest of crumb mixture on top
  15. Chill until firm
  16. Cut into 2″ squares

Pumpkin (gluten-free) Cupcakes with Cream Cheese Frosting


  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 3/4 cup brown rice flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 4 ounces package low-fat cream cheese
  • 1/2 cup confectioner’s sugar
  • 3 tbsp unsalted butter
  • 1 1/2 tsp vanilla


  1. Preheat oven to 375 degrees and spray muffin tins with cooking spray or line with papers
  2. Beat eggs and sugar together
  3. Add pumpkin, rice flour, baking powder, baking soda, cinnamon, and ginger into the eggs and sugar mixture.
  4. Pour batter into muffin cups and bake 15-21 minutes
  5. They may sink in the middle a little and that’s ok.

Icing Directions:

  1. Whip the cream cheese, powdered sugar, butter and vanilla together until it’s well-combined and frosting-like

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