Healthy Summer Party/bash/menu/treat/picnic Recipes/Ideas

Everybody loves a party. A party is even more enjoyable when you don't have to worry so much about the calories involved. If the host made an effort to make the menu a healthy one, the calories wouldn't weigh as heavy on the guests minds. So for a change here is a healthy menu. You could add fresh fruit and cucumber water too!

Skinny Spinach Dip


Made Famous By: Ellie Krieger's book, picture from food network


  • 2 10-ounce packages frozen chopped spinach, thawed
  • 2 teaspoons extra-virgin olive oil
  • 2 small shallots, finely chopped (about 1/2 cup)
  • 4 teaspoons all-purpose flour
  • 1 1/2 cups low-fat (1%) milk
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons evaporated milk
  • Pinch of ground nutmeg
  • Kosher salt and freshly ground pepper
Squeeze all of the water from the spinach. In a large saucepan, heat the oil over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour to the pan and cook, stirring, for 30 seconds. Add the low-fat milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmerand cook 2 minutes.
Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg, and season with salt and pepper.
Corn and Pasta Salad

Made Famous By: Food Network

Picture from Food Network


  • 4 ounces gemelli pasta
  • 1 small garlic clove
  • Kosher salt and freshly ground black pepper
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup buttermilk
  • 2 teaspoons cider vinegar
  • 1 scallion, minced
  • 2 small ears fresh corn
  • 8 ounces grape tomatoes, preferably mixed heirloom, halved
  • 1/4 small red onion, thinly sliced lengthwise
  • 4 cups baby arugula
  • 2 slices bacon, cooked until crisp in the microwave, and crumbled


Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.
Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt. Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste. Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar and scallion; season with salt and pepper. Whisk the dressing until smooth and reserve.
Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired). Add the corn, tomatoes, onion and arugula to bowl with dressing; gently toss to coat. Sprinkle with the bacon.

Hot Dog Skewers

Made Famous By: Heather McMullin (Made Famous By)
Picture from Food Network


  • 2 Packages Pillsbury Sourdough Bread
  • 9 Hot dogs, halved crosswise
  • 1 large egg, beaten
  • 1 tablespoon black sesame seeds (optional)


Insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.

Healthy Strawberry Shortcake

Made Famous By: Food Network
Pic from Food Network




  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold (salted) butter, cut into small pieces
  • 1/2 cup plus 1 tablespoon low-fat buttermilk
  • 1 large egg, slightly beaten
  • 1 tablespoon grated lemon zest
  • 1 tablespoon sliced almonds
  • Filling
  • 4 cups strawberries, hulled and sliced
  • 2 to 3 tablespoons sugar (depending on the ripeness of the berries)
  • 2 teaspoons grated orange zest
  • 1 tablespoon orange juice
  • 2 tablespoons 0 percent or 2 percent fat Greek Yogurt per serving, for garnish
  • Confectioners' sugar for dusting (optional)


Preheat the oven to 400 degrees F. Spray a large baking sheet with cooking spray.
Shortcakes: Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
Whisk together 1/2 cup buttermilk, the egg, and lemon zest in a small bowl. Add to the flour mixture and lightly mix with your hands just until the dough just comes together. Do not over mix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7-inch round about 1/2-inch thick. Cut into 8 equal sized wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, about 12 to 15 minutes.
Filling: Combine the strawberries, sugar, zest, and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with thestrawberry mixture and the yogurt. Cover with tops of the shortcakes. Dust with confectioners' sugar, if using.



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