There is no need to give visitors foods rich in fats and sugars. Stick to what you would eat yourself and provide a range of tastes, textures and colours rather than quantity. Three courses are ample for any occasion.
It is often pleasant to be able to offer a choice of starter to guests. Prepare enough to offer to each guest a choice, the host then gets what is left.
Entertaining on a budget
Meat and cheese are often the most expensive items in a meal. If you entertain on a budget, avoid these two groups of ingredients, and go for a range of fresh fruit and vegetables, prepared and served with sauces and spices.
You are not providing your visitors with sustenance to last them a week, but with a delightful combination of flavours, colours and textures. If you feel that they will need a 'solid' meal, provide a range of fresh breads or bread rolls together with a variety of salads and dressings.