Gym friends are a good thing because sometimes they have good ideas to share regarding food. Dana Popovich, Donna Bland and I had a ball planning a baby shower for Kimberly Hansen. We’re all a part of Fitness 19, my home away from home. Dana started the ball rolling shortly before Christmas and then we really got after it after the holidays. We got together to chat about the menu and we came away with things to do. One overarching theme was make it healthy because look at the guest list! They are all from the gym.
Dana and Donna helped me that week with icing cookies. They came over on Friday to set everything up. My hubby brought a lot of the stuff up from the “magic” basement closet. We didn’t have to rent anything for a group this small. I think we had 18 ladies.
It turned out to be a nice day. You were greeted by Daisy, my miniature Schnauzer, when you came in the door. She settled down after about the tenth guest. Dana had a nice banner made which she and my husband hung up. Donna and I took over in the kitchen to get everything out for the buffet. Dana came up with a fantastic champagne cocktail punch which is listed below.
I have to tell you, these ladies are so nice and so fun I wouldn’t mind doing this in the summer when it’s nice outside. Dana’s daughter Allison took our photos. I have no idea where the heck I was looking.
Lunch was really a healthy fair except for, desert. We had a veggie platter that had a mystery veggie on it, turnips. It stumped all the guests. (We should of had a prize for that.) Donna made her famous Quinoa Side dish. We had fruit, chicken salad in lettuce cups, sugar free strawberry Jello with lots of strawberries, and Dana’s Turkey Pasta.
We were able to sit in the dining room with guests extending into the living room. I found the flowers at my favorite nursery, Pasquesi. We let people take them home at the end. We had little vases with candies and rock candy stirrers. So cute. That gorgeous baby diaper cake in the middle, Donna made that and the crocheted baby blanket. Really beautiful.
You know the saying, “What happens in Vegas, stays in Vegas.” Well we had a similar mantra especially regarding the desert table. We tricked everyone thinking the cookies were 25 calories. Dana ordered the cake from Sugar Hills bakery along with the cup cakes. They did a beautiful job. There is one healthy desert there, the pink mini deserts. It’s made with Chobani yogurt.
It was on to gift time. Now I’ve been out of the baby cycle for MANY years so this was all fun for me to see how things have changed. Because they know it’s a girl it was all pink. The baby’s room is pink and grey which are delicious colors for a baby girl.
You have to love the look on Kim’s face when she opened all the gifts. Like these two.
- 2 T. Bertolli Extra Light Virgin Olive Oil
- 1 pound Jennie O’s ground turkey, 99% lean
- 1 jar Rao’s Homemade Marinara Sauce
- 1 clove garlic, minced
- Garlic powder
- 1 pound bag of High fiber white pasta
Start your pasta water. Follow package directions and drain when finished.
In a Dutch oven brown the turkey using the olive oil. When cooked half way add the garlic and a sprinkle the garlic powder to taste. When Turkey is finished cooking add the sauce. Warm it up then add the pasta and you’re ready.
Donna’s Quinoa Salad
- 2cups cooked quinoa,
- Grape tomatoes, halved
- Red onion Thinly sliced
- Cilantro, chopped
- Jalapeno, chopped
- Green onion with tops
- 3 T Extra Virgin Olive oil
- 2 T. fresh lemon juice
Combine all the ingredients and refrigerate till needed.
Chicken Salad – makes a lot
- 3/4 of the bag of rotisserie chicken from Costco
- 4 stalks of celery
- 1/2 large onion
- 1/4 cup Vlasic Dill Relish
- 1 T. Maille Dijon Originale Mustard, I wrote about this a while back.
- 3/4 cup Light Hellman’s mayo
- Red and Green peppers sliced
- Hearts of Romaine leaves
Using your food processor, add the chopped up celery and onion. Process till fairly small. Then DRAIN the veggies. There’s lots of water in vegetables. You don’t want your chicken salad to be wet.
In batches process the chicken in your food processor. After each batch, add it to a large bowl
Add the drained veggies, relish, Maille Dijon Mustard, and mayo. Mix until all is combined. Pack in plastic containers and let it sit overnight.
Next day, on a large platter, lay out the Romaine. Place a scoop of the chicken salad in the middle and top with the peppers. It tastes great and looks smashing.
Small Yogurt Parfaits
- 1 large (32 oz) tub of Chobani Vanilla non fat Greek Yogurt
- 2 tubs of Cool Whip Free
- 1/2 jar of Smuckers Low Sugar Raspberry Preserves
- Fresh raspberries
Combine the yogurt, cool whip and preserves. Using the largest Wilton tip you have and a pastry bag, pipe the parfaits into small serving glasses. Refrigerate overnight. An hour before serving, add the raspberries.
- Bottled Raspberry lemonade
Combine and chill.