Grilled Liver with Mushrooms and Onions!

Grilled Liver With Mushrooms And Onions!

Yield: 4 servings

NI:252 cal, 11g fat, 1g fiber

3 c sliced mushrooms (750 ml)

1 onion sliced

3 tbsp balsamic vinegar (50 ml)

1 tbsp butter, melted (15 ml)

1/2 tsp crumbled dried sage 2 ml)

1/2 tsp each salt and pepper (2ml)

1 tsp Dijon mustard

1 lb thinly sliced calves' or beef liver (500g)
1 tbsp vegetable oil (15 ml)

2 tbsp minced fresh parsley (25 ml)

Cut 16 inch (40cm) of foil; arrange mushrooms and onion on one half. Drizzle with 1 tbsp (15 ml) of the balsamic vinegar and butter; sprinkle with sage and half each of the salt and pepper. Fold Foil over vegetables; fold in sides and seal to form packet. Place on grill over medium heat; close lid and cook, turning once, until tender, 10 minutes.

Meanwhile, in small bowl, whisk remaining vinegar with Dijon mustard; set aside.

Pat liver dry; brush with oil and sprinkle with remaining salt and pepper. Add the greased grill or place under broiler; close lid and grill for 2 minutes. Turn and brush with half of the vinegar mixture; grill, covered, for 2 minutes. Turn and brush with remaining vinegar mixture, grill, covered until glazed, browned on both sides and slightly pink inside, about 1 minute. Serve with mushrooms and onion. Sprinkle with parsley.

MASHED POTATO TIMBALES
Yield: 12 servings

NI: One serving equals 153 calories, 6g fat, 2 grams fiber

2 1/2 pounds potatoes, peeled and cubed
1 tbsp butter or stick margarine
1 tbsp grated onion
1 carton (8oz) reduced fat ricotta cheese
1c (8oz) reduced fat sour cream
1 tsp salt
1 tsp garlic powder
1/2 tsp dried rosemary crushed
1/4 tsp pepper
2 egg whites
2 tbsp dried bread crumbs

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside. In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.

Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops. Bak, uncovered, at 415 degrees for 27-30 minutrs or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove.