Saturday, Day 6! AND a bonus recipe!

LUNCH:

Shrimp and Spinach Quiche
1 average-size cooked or canned beet and raw endive salad with Vinaigrette Dressing
fresh fruit of your choice
tea or coffee

DINNER WITH GUESTS

Hors d'oeuvers style.  Any variety you can introduce into your dinner routine makes you a happier person--and this applies to people as well as food.  Even if you are not the kind of person who habitually invites friends for dinner, do it once in a while.  Do not go off your diet; do not reveal that you are on a diet.  Learn to keep a secret.  I serve diet food to guests frequently and receive nothing but compliments and requests for recipes.

cherry tomatoes filled with finely chopped water chestnuts or celery; marinated canned artichoke hearts; 1-inch squares of feta cheese; pickled shrimp
Tandoori Roast Chicken
1/2 cup sauteed mushrooms and onions
Watercress and Potato Salad
fresh fruit of your choice
demitasse

Limit yourself to one each of the hors d'oeuvers, or even less.

RECIPES in order of use:

Shrimp and Spinach Quiche
for 6

A most popular lunch.

12 medium shrimp, sliced
1/2 cup fresh spinach leaves, broken
1 TBSP onion, finely diced
1 cup Swiss cheese, grated
5 eggs, beaten
2 cups skim milk
1/2 tsp vegetable or Lite salt
a pinch of paprika

Place shrimp, spinach and onion in lightly oiled 8-inch quiche casserole or pie tin.  Sprinkle cheese over top.  Combine eggs, milk, and seasonings, and pour over cheese.  Bake at 325F until set.  (Since no time is actually given in this recipe I'm going to set my timer for 40 minutes and see if it's set, if not, then I'll begin increasing by a couple minutes until set.) Recommended portion:  1/6 of pie (165 calories).  VARIATIONS:  substitute crab or lobster for the shrimp, and broccoli or mushrooms for the spinach.

Tandoori Roast Chicken
for 4
2 1 1/2 lb broilers
3 cups low-calorie yogurt
6 cloves garlic, crushed
1 1/2 TBSPs fresh ginger root, grated
3/4 cup lime juice
2 TBSPs ground coriander seed
1 TBSP ground cumin seed
2 tsps cayenne pepper
1 tsp powdered anise (optional)
1 lime, quartered for garnish
thin slices of onion for garnish

Wash and dry chickens.  Mix yogurt, garlic, ginger, lime juice, and spices.  Rub chickens inside and out with mixture.  Place in a bowl and cover with rest of mixture.  Refrigerate for 24 to 36 hours.  Turn once.  Remove from marinade, place in a pan, and roast at 375F until done (about 1 1/2 hours), basting occasionally with marinade.  Disjoint and serve with a wedge of lime and and thinly steamed onion ring.  Recommended portion:  3 ounces (165 calories).  VARIATION:  Do turkey the same way.

Watercress and Potato Salad
for 4
1 potato
1 bunch watercress
1/4 cup green onion, sliced thin
2 TBSPs Vinaigrette Dressing
vegetable or Lite salt to taste
cracked black pepper to taste

Boil potato in skin.  Cool and peel.  Slice thin.  Trim watercress of stems and toss with the potato, onion, and dressing.  Correct seasoning.  Recommended portion:  1/4 cup (49 calories).

Sunday you are on your own!  Now, you have a full week of menus and recipes to create Week One of the Greenhouse Spa Diet!  Let's do this!!!  =)

NOT in this week's menu but since I opened a can of Green Chilis!!!

Green Chile Torte
for 6
1 1/2 cups skim milk
2 eggs
1 1/4 cups jack cheese, shredded
1 4-oz can whole green chili peppers, seeded and finely diced
1/4 tsp vegetable or Lite salt
a pinch of cayenne

Heat milk until hot but not boiling.  Beat eggs; slowly beat milk into them.  Add cheese, peppers, and seasonings.  Pour into 6 lightly greased shirred-egg dishes, or a 9-inch pie tin.  Bake at 325F about 40 minutes, or until set.  Recommended portion:  1/6 of recipe (111 calories).  MMmmm....sounds like breakfast Sunday and maybe even lunch with a salad and fresh fruit!!!  I cannot go completely off the reservation and ruin all this good dieting!