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French Baked Brie with Walnut, Pistachio & Fig

Healthy Dinner Party Recipe

French Baked Brie with Walnut, Pistachio & Fig 


  • 4 tbsp fig jam or preserves, divided
  • 1/3 cup dried mission figs, sliced
  • 1/3 cup shelled pistachios, roughly chopped
  • 1/3 cup walnut hearts, roughly chopped
  • 13-oz French brie


  1. Preheat the oven to 375 degrees F.
  2. Place the fig jam/preserves in a microwave-safe dish. Microwave for 30 seconds to soften.
  3. In a small bowl, combine the sliced dried figs with the nuts. Add half of the fig jam and mix well to coat the nut mixture.
  4. Place the round of brie in a small cast iron skillet or oven-safe dish. Using a knife, coat the brie with the remainder of the jam.
  5. Top the brie with the fig and nut mixture.
  6. Place the brie dish on a baking sheet. Bake in 375 degree F-heated oven for 10 minutes (or until brie starts to ooze, but not melt).
  7. Serve warm with your favorite crackers!
  8. http://www.themediterraneandish.com/baked-brie-recipe/


Bone-In Roasted Chicken Breast with Lemon & Rosemary

Healthy Dinner Party RecipeBone-In Roasted Chicken Breast with Lemon & Rosemary

  • 4 bone-in chicken breast halves (2 whole breasts)
  • 1 tablespoon chopped fresh rosemary
  • 2 cloves garlic, finely minced
  • 2 teaspoons kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  1. Early in the day (at least 4 hours in advance) mix the rosemary, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Rinse the chicken breasts and pat them dry. Press the rosemary mixture into the flesh of the chicken on all sides. Cover with plastic wrap and refrigerate for 4-8 hours
  2. minutes before dinner preheat the oven to 450˚F and put a rack in the middle position. I like to line my sheet pan with foil to make clean-up easy.
  3. Place the chicken breasts on a shallow roasting pan skin side down. Roast for 15 minutes, then turn the breasts skin side up. Continue roasting until the breasts reach 160˚F* in the thickest part, another 15-30 minutes. If breasts vary greatly in size you may need to remove the smaller ones 5 minutes before the larger ones. Cover chicken with foil and allow to rest, loosely covered with foil, for 5 minutes before serving.

Roasted Chicken Breasts with Lemon, Garlic and Rosemary


Healthy Dinner Party RecipeRoasted Broccoli with Pine Nuts & Lemon


  • 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 tablespoons pine nuts
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced shallot



  1. Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.
  2. Meanwhile, in a small skillet, toast the pine nuts over moderate heat until light golden all over, about 4 minutes.
  3. In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a serving bowl. Add the dressing and toasted pine nuts, toss well and serve.

Roasted Butternut & Acorn Squash

Healthy Dinner Party RecipeRoasted Butternut & Acorn Squash



  • 1 butternut squash ( I ALSO INCLUDED 1 ACORN SQUASH)
  • 1 fresh green chilli  ( I DID NOT INCLUDE)
  • 1 tablespoon cumin seeds
  • 5 sprigs of fresh thyme
  • olive oil
  • 100 g couscous ( I USED QUINOA)
  • 2 tablespoons pumpkin seeds ( I DID NOT INCLUDE because a lot of my meals had nuts already)
  • ½ a lemon


  1. Preheat the oven to 450
  2. Peel and chop the squash into large chunks, finely chop the chilli, then place into a roasting dish.
  3. Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil. Season with sea salt and roast for 45 to 50 minutes, or until cooked and lightly golden, turning halfway.
  4. Place the couscous in a bowl and pour over enough boiling water to sit 1cm above the couscous. Cover the bowl and leave for 10 minutes.
  5. Toast the pumpkin seeds in a dry frying pan.
  6. Uncover and fluff the couscous with a fork, stir in the lemon zest and juice, the roasted squash and 2 tablespoons of oil. Serve scattered with the pumpkin seeds.


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