Member Comments for the Article:

A Healthy Dinner Party Menu

This Meal with Please Your Body and Taste Buds

17 Comments



  • Going to give it a try. - 7/30/2013 7:53:07 PM
  • Yum, I'm trying this. - 10/11/2012 1:47:40 AM
  • I plan to use this for one of my Labor Day weekend meals. Beats going out and not knowing your intake. - 7/6/2012 7:25:26 AM
  • This menu is exactly what I was looking for!! Friends are coming for dinner and this simple but healthy and tasty menu should fit the bill. I hope there are more menu combos like this. It inspires me to start a Saturday evening dinner party rotation. I appreciate everyone's comments about safety and internal temperature. Ill buy a chicken with a pop-up thermometer. My guests usually want to bring something, so Ill probably skip the angel food cake, maybe ask them to bring a fruit based dessert. - 11/4/2011 11:44:48 AM
  • While the article in and of itself was very interesting, I wouldn't prepare any of the suggested items. I tend to go for Potluck Style meals where I am not the only one who is preparing foods .. each person can bring something that they can enjoy and make enough for others to try. After all variety is the spice of life. - 7/31/2011 12:13:38 PM
  • I usually offer a variety of fruit as a dessert. Sometimes I'll do a small dark chocolate fondue with it. - 7/6/2011 3:23:56 PM
  • Even though I wouldn't choose this menu, the article made me think about entertaining and still eating healthy. Good stuff! - 8/29/2010 9:06:23 AM
  • This article makes me want to start now considering what I will cook for the holidays. - 9/21/2009 8:33:00 PM
  • Made entire menue--guests loved it--great food, in limit. - 3/1/2008 9:44:16 PM
  • This meets a real need for me--thank you, SparkFolks!!! My healthy world is expanding. - 2/24/2008 7:29:03 AM
  • It's slow roasting for 5 hours, that's the difference. At a higher temperature, it would take less time. - 1/29/2008 8:39:36 AM
  • I have made the 'Sticky Chicken' several times. My entire family love it. Don't be concerned about the 250 degree oven. That allows the chicken to cook slowly and the flavor can be tasted down to the bone. - 12/24/2007 8:16:56 AM
  • From the USDA:
    "Cooking Raw meat and poultry should always be cooked to a safe minimum internal temperature. When roasting meat and poultry, use an oven temperature no lower than 325 F. Cook beef, veal and lamb steaks, roasts and chops to a safe minimum internal temperature of 145 F, pork to 160 F and ground beef, veal and lamb to 160 F. Poultry should reach a safe minimum internal temperature of 165 F throughout the product. However, for poultry, the minimum internal temperature of 165 F for safety may not achieve the desired doneness for quality purposes. Use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. "
    - 11/28/2007 4:55:07 PM
  • Maybe because the chicken is so much smaller...it's OK. - 11/23/2007 9:34:48 PM
  • I'm concerned about that 250 degree cooking temperature, as well. I just read a SparkPeople article regarding cooking turkey at a low temperature, and the article said NO, don't do it ~ it's not safe. I would imagine chicken would be the same. What's up with that? - 11/23/2007 9:26:43 PM

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