Snacks

Beggar’s Purse

 

Yield 48

 

8 portobello, washed & roasted

4 oz sundried tomato

1 Bu basil, picked & sliced

1 oz balsamic vinegar

½ t oregano

¼ t black peppercorns, ground

6 sheets whole wheat phillo dough

 

Small dice all ingredients, except phillo and mix together fully.  Keep phillo very cold and under a moist towel to keep from drying out.  Cut 4x4 square and place 1 T of mixture in the middle.  Bring up all the edges to the middle creating a purse.  Brush with egg white and bake at 375 degrees until golden brown.  Serve immediately.

Grilled Asparagus

 

 

Yield 8

 

 

1 bunch pencil asparagus, washed & bottom of stem removed

3 T balsamic vinegar

1 t granulated garlic

1 t dry oregano

¼ t black peppercorns, ground

 

Wash asparagus and season with all ingredients.  Heat grill and grill to until cooked (2 minutes)  & serve.

 

Grilled Portabella

 

Yield:  25 As Hors D’euvres   Portion: 1 Slice

 

 

5 Large Portabella Mushrooms

Marinade:

1/8 Cup Dark Balsamic Vinegar

¼ Cup White Balsamic Vinegar

¼ Cup Red Wine Vinegar

1 ½ Cup Vegetable Broth

2 Tsp. Fresh Minced Garlic or Salt-Free Garlic Powder

2 Tbsp. Chopped Parsley

Fat-Free Vegetable Oil Spray

 

Procedure:

  1. Clean Portabella, Remove Stems And Dark Bottom Of Cup
  2. Combine All Ingredients For Marinade.
  3. Place Mushrooms In Marinade, And Let Marinate ½ Hour.
  4. Lightly Mist Grill With Vegetable Spray.
  5. Grill Mushrooms (On Each Side) For Approximately 45 Minutes.
  6. Slice Into Strips, Arrange On Tray And Serve.
  7. Save Remaining Marinade In Cooler.

 

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