7 Skewered Hors D’Oeuvres Low Calories for Any Diet Recipe

by eatwoo.com 25 August 2019, 20:06 1.9k Views

7 Skewered Hors D’Oeuvres Low Calories for Any Diet Recipe

7 Skewered Hors D’Oeuvres Low Calorie for Any Diet Recipe

7 Skewered Hors D’Oeuvres Low Calories for Any Diet Recipe: Skewered Hors D’Oeuvres recipes include Recipe: Grilled Bistec Palomilla Pops, Cucumber Satay with Peanut Sauce, Tzatziki Shish Kebabs, Dilly Egg Pop, Teriyaki Pineapple-Pork Kebabs, Thai-Inspired Chicken Satay, Vegetable Fajita Tartlets, all Low Calorie for Any Diet Recipe.

Recipe 1- Grilled Bistec Palomilla Pops

Bistec Palomilla is traditionally a fried steak popular in Cuba. In this lively preparation, the tenderloin is used for ideal tenderness—and leanness. I call them pops simply because it’s more fun that way!

Makes: 12

Serving Size: 2 pops each

Ingredient List:

4 large garlic cloves, smashed
1 medium yellow onion, quartered
Juice and zest of 2 limes (¼ cup juice)
2 tsp. extra-virgin olive oil
¾ tsp. sea salt
½ tsp. freshly ground black pepper
1½ pounds lean beef tenderloin, cut into 24 long thin strips
1 tsp. finely chopped fresh rosemary or 2 tbsp. chopped fresh flat-leaf parsley

Instructions:

1. Add the garlic, onion, lime juice, ½ of the lime zest, oil, salt, and pepper to a food processor. Cover and pulse until the onion is fully grated. Pour the onion mixture into a medium bowl. Add the beef strips and toss to coat. Cover and marinate in the refrigerator for 1 to 2 hours.

2. Prepare an outdoor or indoor grill.

3. Insert each beef strip in a ribbon-like manner onto 24 (8-inch) water-soaked sturdy bamboo or reusable skewers. Discard leftover marinade. Grill over medium-high heat until desired doneness, about 1 minute per side for medium-rare. Adjust seasoning.

4. Arrange the skewers onto a platter, sprinkle with the rosemary and remaining lime zest, and serve.
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Recipe 2- Cucumber Satay with Peanut Sauce

The best part of Thai satay to me is the peanut sauce. So make the sauce the standout star, as in this crisp raw cucumber satay. It’s a refreshing change of taste from the traditional grilled skewers.

Makes: 10

Serving Size: 2 satay each

Ingredient List:

1 large English cucumber, unpeeled
½ cup Peanut Sauce or Asian peanut satay sauce, chilled
¼ cup honey-roasted peanuts, finely chopped
2 tbsp. chopped fresh cilantro

Instructions:

1. Cut the cucumber in half crosswise. Cut each half lengthwise into 10 slices. Secure each slice lengthwise onto one of 20 (8-inch) bamboo or reusable skewers. Spread one entire side of each cucumber skewer with about 1 rounded tsp. of the peanut sauce. (Note: These can be served without skewers, too. Just leave a small portion of each cucumber sauce-free for picking up with fingers.)

2. Arrange the cucumbers on a platter, sauce side up. Sprinkle with the peanuts and cilantro, and serve at room temperature.
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Recipe 3- Tzatziki Shish Kebabs

I adore this recipe right off the grill. But I also secretly love to make this recipe intentionally for leftovers. I serve the grilled and chilled kebabs thinly sliced and stuffed in pitas with the remaining tzatziki. Try it!

Makes: 6

Serving Size: 1 beef and 1 veggie skewer each

Ingredient List:

1½ pounds boneless top butt beef sirloin or tenderloin, or boneless leg of lamb, trimmed, cut into 36 (1-inch) cubes
½ tsp. sea salt, or to taste
1½ cups Mint Tzatziki or other tzatziki dip
2 large green bell peppers, cut into 18 pieces each
1 medium red onion, cut into quarters and separated
1 tbsp. extra-virgin olive oil

Instructions:

1. Season the meat cubes with ¼ tsp. of the salt, then toss with ¾ cup of the tzatziki in a medium bowl and let sit for 30 to 45 minutes. Toss the bell peppers, onion, oil, and the remaining ¼ tsp. salt in a separate medium bowl and let sit for 30 to 45 minutes. (Note: Cut the largest onion pieces in half, if desired.)

2. Prepare an outdoor or indoor grill. Arrange onto 12 (8-inch) water-soaked bamboo or reusable skewers the beef, bell peppers, and onion. (Note: For best results, arrange beef on separate skewers from the veggies. Alternatively, grill the vegetables unskewered, in a grill basket.) Discard leftover marinade.

3. Grill the kebabs over medium-high heat until the meat is medium-rare and vegetables are desired doneness, about 4 to 5 minutes. Adjust seasoning.

4. Serve the kebabs over the grilled vegetables with the remaining ¾ cup tzatziki on the side.
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Recipe 4- Dilly Egg Pop

Stick it to ’em. When you can eat food on a bamboo skewer, do it. It’s fun—and makes the food seem even more flavorful. It’s a whimsical way to turn the protein-rich egg into a great-tasting snack. NOTE: Make sure the egg yolk is not overcooked; when “just cooked” through yet still moist, the yolk will hold together better. But eat over a plate, just in case.

Makes: 1

Serving: 1 pop with about 1 tbsp. dip each

Ingredient List:

1½ tsp. mayonnaise
1 tsp. fat-free or low-fat plain Greek yogurt
¼ tsp. minced fresh dill
Pinch of sea salt
1 large hard-cooked egg, peeled

Instructions:

1. Stir together the mayonnaise, yogurt, dill, and salt in a small bowl.

2. Insert a thick bamboo skewer into the egg.

3. Serve the egg with the dip.
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Recipe 5- Teriyaki Pineapple-Pork Kebabs

If you’re a devotee of sweet and savory combinations, these kebabs will be a culinary hit. They’re best enjoyed by eating a piece of bell pepper, pineapple, and pork in every bite. Turn this into an entrée by serving four kebabs on a bed of brown basmati rice.

Makes: 8

Serving Size: 2 kebabs each

Ingredient List:

8 ounces pork tenderloin, cut into 32 (¼-ounce) cubes
1 small or ½ large pineapple, peeled, cored,* cut into 32 cubes (about 2 rounded cups)
1 large red bell pepper, cut into 32 squares
½ cup + 2 tbsp. Teriyaki Sauce or other teriyaki sauce
¼ tsp. freshly ground black pepper, or to taste

Instructions:

1. Add the pork, pineapple, bell pepper, the ½ cup teriyaki sauce, and the black pepper to a large bowl. Toss to combine. Let sit for 30 minutes, stirring twice.

2. Meanwhile, prepare an outdoor or indoor grill. Arrange two pieces of pork, pineapple, and bell pepper onto each of 16 (6- to 8-inch) water-soaked bamboo or reusable skewers. Discard leftover marinade.

3. Grill over medium-high heat until the pork is at medium doneness, about 5 minutes. Remove the skewers from the grill, brush or drizzle with the remaining 2 tbsp. teriyaki sauce, and adjust seasoning.

4. Arrange the skewers on a platter and serve warm.

* Leave a bit of the core on each pineapple piece so it holds up better when skewered and grilled.
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Recipe 6- Thai-Inspired Chicken Satay

This chicken satay has the tastes of Thai food, but you’ll save a tremendous number of calories using almond milk (less than 50 calories a cup) instead of traditional coconut milk (450 calories a cup!).

Makes: 12

Serving Size: 2 satays each

Ingredient List:

2 cups plain almond milk or unsweetened coconut milk beverage
1⁄3 cup unsweetened applesauce
1⁄3 cup naturally brewed soy sauce
¼ cup honey or agave nectar
6 large garlic cloves, quartered or smashed
1 tbsp. Thai red curry paste
1½ tsp. pure coconut extract
24 fresh cilantro sprigs
2 pounds boneless skinless chicken breast, sliced lengthwise into 24 strips
½ tsp. sea salt, or to taste
½ cup unsalted mixed nuts, such as peanuts, almonds, and cashews, finely chopped

Instructions:

1. Add the almond milk, applesauce, soy sauce, honey, garlic, curry paste, coconut extract, and cilantro to a large saucepan. Place over medium-high heat and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally. Remove from the heat, pour the sauce into a medium bowl, and cool completely. Once cool, add the chicken pieces, cover, and let marinate for at least 4 hours or overnight.

2. Preheat the oven to 400°F. Thread the chicken onto 24 (10-inch) water-soaked bamboo or reusable skewers and divide among two 9×13-inch baking pans, placing skewer handles in the center. Drizzle just the chicken with ½ cup of the marinade and sprinkle with ¼ tsp. of the salt. Sprinkle with the nuts and the remaining ¼ tsp. salt. Discard remaining marinade.

3. Bake until fully cooked, about 13 to 15 minutes and serve warm.
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Recipe 7- Vegetable Fajita Tartlets

These tartlets are basically very little tostadas. Or think of this Mexican appetizer as an extreme version of chips and salsa. But don’t overthink; enjoy simply eating them.

Makes: 12

Serving Size: 2 tartlets each

Ingredient List:

12 (6-inch) stone-ground corn tortillas
2 tsp. peanut or grapeseed oil
1 large green bell pepper, diced
1 large red or orange bell pepper, diced
Juice of ½ lime (1 tbsp.)
½ tsp. ground cumin
½ tsp. chili powder
½ tsp. sea salt, or to taste
1 (15-ounce) can black beans or black soybeans, drained
1½ cups finely shredded romaine lettuce
1 Hass avocado, pitted, peeled, and finely diced
1⁄3 cup Spicy Raw Tomatillo Salsa or other tomatillo salsa
½ cup loosely packed small fresh cilantro sprigs

Instructions:

1. Preheat the oven to 350°F. Cut each tortilla into two 3-inch rounds each using a biscuit or cookie cutter. (Reserve the remaining tortilla scraps for other use.) Lightly spray both sides of the rounds with cooking spray (preferably homemade, page xix). Place the tortilla rounds on a large baking sheet. Place another baking sheet on top to keep the tortilla rounds flat. Bake (in batches, if necessary) until golden brown and crisp, about 12 minutes. Cool on a rack.

2. Heat the oil in a large nonstick skillet over the medium-high heat. Add the bell peppers and sauté until the crisp tender, about 4 minutes. Stir in the lime juice, cumin, chili powder, and ¼ tsp. of salt and sauté for 30 seconds. Add the beans and cook while stirring until warm, about 30 seconds.

3. Top each tortilla round with 1 tbsp. of the lettuce, then top with the bean mixture, avocado, and salsa. Sprinkle with the remaining ¼ tsp. salt. Top with the cilantro, and serve at room temperature.