Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Avocado Spread

avocado-spread1Ideal for any picnic these spreads can be applied to your favorite kind of whole wheat bread, sandwich or pita wrap. Avocado contains mostly monounsaturated and polyunsaturated fats, which are essential components of a healthy diet.

– Recipe compliments of Chiva ­Som (Thailand)

Ingredients:

  • 100g Avocado Ripe, Pitted 3 Tbsp Yogurt
  • 3 Tbsp Orange Juice
  • 1 tsp Lime Juice
  • 1 clove Garlic Minced 1 Tbsp Honey
  • 1 tsp Worcestershire Sauce
  • A pinch of black pepper, to taste

Preparation:

In a food processor, blend yoghurt, orange juice, lime juice, garlic, honey and Worcestershire sauce until it becomes very smooth. Add avocado and pulse briefly. The texture should be coarse. Adjust black pepper to taste.

 


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Sautéed Bay Scallops with Lemon and Thyme

If you are looking for fast and easy, try this scallop recipe! You can make sautéed scallops in less than 10 minutes: just sauté them and sprinkle with a little lemon juice and fresh thyme and serve. For a bit more flavor and glamour — but still quite easy — serve the version below. – Recipe compliments of Green Mountain at Fox Run

(Makes 4 servings)

images (4) Ingredients:

  • 1 pound fresh bay scallops
  • Salt
  • Pepper
  • 2 tablespoons butter (divided into two pieces)
  • 1 teaspoon olive oil
  • 2 tablespoons minced shallot
  • 1/4 cup white wine
  • 2 tablespoons lemon juice
  • 1 teaspoon chopped thyme

Directions:

  1. Rinse scallops and pat dry. Sprinkle with salt and pepper.
  2. Add oil and 1 tablespoon butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil.
  3. Return skillet to burner and add shallots and cook for about 2 minutes. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes. Remove from heat and stir in remaining tablespoon of butter. Return scallops to the pan and toss with the sauce. Serve immediately.

Note: You can sauté scallops in olive oil or other oil only; adding some butter, however, gives them a nice golden brown color. Serve with your favorite steamed vegetables on the side for a light and healthy dinner.


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Greek Yogurt Berry Trifles

Memorial Day weekend is here and for most of us it’s a 3 day weekend, yay! With plenty of BBQ’d food and beer in the near future, I need something healthy and simple to incorporate in this weekends menu. I love, love, love this recipe from Stonyfield that turns a traditional Patriotic Trifle into a healthy treat.

Trifles

INGREDIENTS:

2 cups Stonyfield Greek Yogurt
2 cups diced angel cake
2 cups strawberries, quartered
1 cup blueberries

DIRECTIONS:

Using 3-4 wine glasses, pour the yogurt into each glass, layering with the angel cake, strawberries and blueberries.

Chung-Ah

Thanks to Clean Plate Club member Chung-Ah Rhee of Damn Delicious for stopping by to share her love of cooking and this delicious recipe with Stonyfield!

 


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Taco Time Without the Carbs or Gluten!

Cilantro-Lime Turkey Taco Lettuce Wraps from Mountain Mama Cooks

cilantro-lime-turkey-taco-lettuce-wraps-mountain-mama-cooks1

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Serving Size: 2 tacos each

Lean ground turkey tacos are packed full of flavor thanks to the cilantro-lim salsa they are cooked in! Guilt free and gluten free too.

Ingredients

  • 2 teaspoons olive oil
  • 1 1/4 lbs ground turkey breast
  • 1 small or 1@ medium yellow onion
  • 2 cloves garlic, peeled
  • 1/3 cup packed fresh cilantro
  • 1/4 cup fresh lime juice (from about 2 limes)
  • 1/2 cup your favorite green salsa
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/4 cup low-sodium chicken stock
  • 1-2 heads of iceberg lettuce (depending on size)
  • diced avocado and tomatoes for garnish

Instructions

  1. In a food processor, add onion, garlic, cilantro, lime juice and green salsa. Pulse until a smooth salsa consistency is reached; set aside.
  2. In a medium non-stick sauté pan, heat olive oil over medium heat. Add ground turkey and cook, breaking up any large pieces, for 5 minutes. Add chili powder, cumin, oregano and salt; stir.
  3. Add salsa to turkey and stir to combine and cook until turkey is cooked through about 5 minutes more. Add chicken stock, turn heat to medium-high and bring to a simmer. Cook for an additional 1-2 minutes.
  4. Turn heat off and let turkey mixture sit while you prepare the lettuce cups.
  5. Tear off large pieces of lettuce that are big enough to hold about 1/3 cup of ground turkey. Top each lettuce cup with diced tomato, avocado and extra cilantro if desired. If you’re like me, load it with hot sauce too!

Recipe By: Mountain Mama Cooks

 


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Yummy Honey Chicken Kabobs

1017234Nothing says summer like the smell of shish kabobs on the grill. This is a simple and healthy recipe for this weekends BBQ with friends and family. It serves 12 and takes about 15 minutes to prepare and 15 mins to cook. The real time consumer is the 2 hours or more for marinating. So prepare this one in advance to ensure the best flavors.

“A marinade made with honey, soy sauce, pepper, and garlic puts a sweet coating on chicken pieces in this honey chicken shish kabob.”

Recipe by Ann Marie, an All Recipes Contributor

Ingredients:

  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken breast
  • halves – cut into 1 inch cubes
  • 2 cloves garlic
  • 5 small onions, cut into 2 inch pieces
  • 2 red bell peppers, cut into 2 inch pieces
  • skewers

Directions:

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Nutrition Information:

Calories: 178 kcal
Carbohydrates: 12.4 g
Cholesterol: 45 mg
Fat: 6.6 g
Fiber: 1 g
Protein: 17.4 g
Sodium: 442 mg


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Turkey Cacciatore Burgers on Portobello “Buns”

An improvement on the average turkey burger, this healthy recipe redo comes together quickly and looks complex…so serve this one next time you have friends over for dinner. It tastes delicious, is packed with protein from the turkey and has loads of potassium courtesy of the mushrooms. What more could you ask for? – Recipe courtesy of Rachael Ray

TurkeyCacciatoreBurgersonPortobelloBuns

Ingredients:

  • 1 1/3 pounds ground turkey breast, the average weight of 1 package
  • Salt and pepper
  • 6 crimini mushrooms (baby portobellos) stems removed and finely chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, smashed away from skin and finely chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
  • Handful flat-leaf parsley, chopped
  • Extra-virgin olive oil, for drizzling
  • 4 large portobello mushroom caps, stems removed
  • Coarse salt and black pepper
  • 2 cups arugula leaves, coarsely chopped
  • 1/2 pound fresh mozzarella or fresh smoked mozzarella, thinly sliced
  • Sliced red onion and sliced yellow and plum tomatoes

Directions:

  1. Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.
  2. Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
  3. Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on “bun” bottoms to plates. Top with onions and tomatoes and serve.


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Chilled Bean and Artichoke Salad

Since I’ve been on and off the “lose weight” wagon most of my life, I’ve learned a few things that help get me going when I jump back on.  One thing that really gets me off on a good start is to always have healthy and filling snacks prepared and waiting in the fridge.  That way when a craving hits, I can immediately access something that tastes good and keeps me on track.  I keep a variety of bean, green and slaw salads ready to go.  They also make great side dishes for family meals.
This is a hearty and filling recipe that should make everyone happy.  It will last for days in the fridge and the longer it sits, the better it tastes.

Salad Ingredients:photo (13)

  • 1 can cannellini beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 1 jar marinated artichoke hearts, drained and halved
  • 1/2 container plum tomatoes, cut in half
  • 4 scallions, chopped
  • 1/2 C chopped cilantro
  • 1/4 C chopped basil

Vinaigrette Ingredients:

  • 1/3 C cider vinegar
  • 3 Tb olive oil
  • 2 tsp agave syrup
  • 1/2 tsp dry mustard
  • 2 cloves garlic
  • Salt and pepper to taste

Directions:

Combine all bean salad ingredients into a large bowl.  Place all vinaigrette dressing items into a deep container and using a hand blender, blend until smooth.  Pour the dressing on top of the bean mix and coat well.  Store in the refrigerator.  The longer it marinates the better it tastes.
Makes 6 servings
Approximately 180 calories per serving