Posts tagged ‘budget decorating’

Clean Eating Recipes from Girls’ Night

My girlfriends joined me for food and conversation at our girls’ night last night.  I had a great time preparing for the evening. 

Being on a fiscal diet as well as a physical one means I had to think outside the dinnerware when devising a knock-out tablescape.  I’m pretty pleased with what I came up with.

mexicannighttablescape.jpg  mexicannighttablescapeclose.jpg

I used inexpensive lime, yellow and pink paper plates and cocktail napkins to set the color theme.  I offset the lime and yellow napkins with the plates, alternating the colors.  Then, I mixed & matched turquoise and pink bubble glasses at the place settings.  I even improvised a centerpiece using an overturned small casserole dish, shiny mother-of-pearl holiday garland, a decorative turquoise dessert plate and a feminine rose-accented candle.

The fun didn’t stop there!  I created two clean eating recipes for the party: guacamole and a subtly spiced rice pudding.  I don’t have nutrition stats, but here are the yum-o-licious recipes!

GO-GO GUACAMOLE

Directions

  • Cut avocados in half, remove pit and flesh from peel.
  • Dice the avocado into uniform chunks.
  • Place diced avocado in blender with pico de gallo and almond milk.
  • Blend to desired consistency. 
  • Add seasoning and blend again.

ROCKIN’ RICE PUDDING

(I’m especially pleased with this recipe because I created it on the fly after finding out the girl bringing dessert to the party wasn’t going to make it.  I used leftover rice from previous Chinese food orders that I’d frozen, and I used only ingredients I had on hand.  Except for the fact that the rice was white, it was a very healthy, very economical dessert!)

  • 4 cups leftover cooked white rice
  • 1 5-ounce can fat-free evaporated milk
  • 27 ounces unsweetened vanilla almond milk (enough liquid to equal 4 cups)
  • Torani sugar-free coconut syrup
  • Pumpkin Pie spice to taste

Directions

  • Heat the evaporated milk and almond milk in a heavy saucepot until it comes to a simmer.
  • Add the sugar-free syrup and Pumpkin Pie spice, both to taste, and stir to blend.
  • Add the cooked rice and heat through.
  • Simmer it until it thickens.
  • Remove from heat and allow to cool.  The rice will continue to absorb the milk as it cools.
  • Serve warm or chilled, topped with a swirl of fat-free Reddi-wip.
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March 4, 2008 at 2:57 pm 2 comments


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