Lately, it seems that all our clients want “Heart Healthy” meals.
Low-fat, low salt, low calorie tasty foods that make you feel great and righteous by eating them.
The following buffet uses high protein ingredients paired with vegetables, fresh herbs and a generous use of pepper and herbs to make a filling and satisfying meal, which may easily be doubled and tripled for all your buffet entertaining needs.
Add a “welcome drink” of homemade iced tea and finish off this delightful repast with store bought sorbet (look for ones that are low in sugar and high in fresh fruit and you have a party in the making. Sante.
Menu
Serves 12
Homemade Iced Tea*
Freshly Baked Bread
Presentation*
(Multigrain, Soft Rolls,
Wholewheat Baguettes,
sliced)
Iceberg Lettuce and Sliced
Tomato*
Culinary Architect’s
Delicious Herb Chicken
Our Wonderful Tuna and
White Bean Salad
No-fat Potato Salad
Sorbet and Fruit*
*Recipe Not Given
Culinary Architect’s Delicious Herb Chicken
This recipe gets a lot of flavor from fresh herbs and swapping out non fat yogurt for mayonnaise, reduces lots of fat
5 lbs. Boneless, Free-range,
Organic Chicken Breast,
cut into chunks and poached
in vegetable stock
1 cup non-fat yogurt
1 cup non-fat mayonnaise (
I like Trader Joe’s)
1/4 cup each – fresh
Italian Parsley, Tarragon,
Thyme, chopped
Pepper to taste
Endive
1. In a large bowl, combine all of the ingredients, except the chicken. Stir.
2. Just before serving, toss chicken in sauce.
3. To Serve: Place endive on platter. Top with Chicken.
Our Wonderful White Bean & Tuna Salad
3 19 oz. cans cannellini
beans, washed and drained.
3 6 oz. cans solid white tuna,
packed in water, drained well
and flaked
2 tblsps Dijon Mustard
1 tblsp red wine vinegar
1 bunch fresh dill, snipped
Pepper to taste
1. In a large bowl, whisk together mustard, vinegar and black pepper.
2. Add beans and tuna. Toss.
3. Just before serving, add dill. Platter and serve.
No-fat Potato Salad
Replacing mayonnaise with vinegar and mustard and loading up on vegetables , makes this a favorite of Culinary Architect Catering’s clients
5 lbs. Yukon Gold potatoes,
cut into chunks
3 green onions, sliced
1/4 cup apple cider vinegar
3 tblsp Dijon Mustard
1/2 tsp. pepper
3 cups cut up vegetable of
your choice. I use carrots, cut
on the diagonal, red peppers
cut into chunks and scallions
sliced on the bias
1. Cook potatoes in boiling water to cover, 40 minutes or until tender; drain and cool.
2. In a large bowl, stir vinegar, mustard and pepper. Add hot potatoes and gently stir.
3. Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day.)
4. Just before serving, fold in vegetables of choice and serve.
Alexandra Troy is owner of Culinary Architect Catering, a 33 year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation ideas follow Culinary Architect Catering on Facebook.
