Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Ojai Low Fat Chicken Enchiladas

Feeling spicy, but don’t want to regret your cravings? Try these enchiladas..TRUST ME. They are delicious and pretty simple to make. Special thanks to The Oaks at Ojai Health Spa!

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Ingredients
For the Enchiladas
  • 1 1/4 pounds chicken breast, cut into ½” to 1” pieces
  • 1 1/4 cups onion, diced
  • 2 teaspoons garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoon cumin
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 3 roasted green chiles, (canned work fine) split, seeds removed and chopped
  • 3 cups or 8 servings of enchilada sauce (we used a low-fat red enchilada sauce, but green is delicious also, or a mixture)
  • 8 corn tortillas
  • 1/4 lb. reduced-fat cheddar cheese, grated
For the Enchilada Sauce
  • Olive Oil Cooking Spray
  • 2 garlic cloves, minced
  • 1/4 small onion, chopped fine
  • 1-1/2 cups low sodium no sugar tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1 cup low fat reduced sodium chicken broth
  • salt and fresh pepper to taste
 Directions
For the Sauce
  1. In a non-stick saucepan, spray oil and sauté garlic and onions until very soft and translucent.
  2. Add chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
  3. Bring up to bubbling, and then reduce the heat to low and simmer for 5-10 minutes.
  4. Set aside for Enchiladas.
For the Enchiladas
  1. Saute chicken, garlic and onion in olive oil.
  2. Add seasonings and continue to cook until chicken is almost done.
  3. Add the chiles and 1/2 to 1 cup enchilada sauce and simmer for 10 minutes.
  4. Heat tortillas to soften.
  5. Fill each tortilla with the chicken mixture and roll closed. Put in individual casseroles or in a 9 x 13 inch baking pan. Cover with remaining sauce.
  6. Cover the top of the dish with foil and heat until sauce is bubbling, approximately 15 minutes, depending on the size of your pan. (If filling is made ahead of time and chilled, your cooking time will be longer.)
  7. Remove foil and sprinkle cheese over the top of each enchilada. Return to the oven just until cheese melts, approximately 5 minutes.
Notes
If you’ve got a favorite commercial ready-made low-fat, low-sodium Enchilada Sauce available, by all means use that and save some time and steps!

Nutritional stats are for one enchilada with cheese. This low-calorie entree can afford to host some of your favorite toppings for you, but adjust accordingly for any toppings you may add, such as fat free greek yogurt, sour cream, avocado, olives, and such.


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Blistered Tomato Spinach Scramble

This breakfast I discovered has all the qualities the perfect date should. It is colorful, fun, yummy and overall perfect because they actually make you enjoy the morning (even when you’re cranky!) Special thanks to The Ranch at Live Oak Malibu.

 

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Ingredients
  • 4 teaspoons extra-virgin olive oil
  • 1 pint grape tomatoes
  • 1 clove garlic, minced
  • 6 cups lightly packed spinach leaves
  • 1/2 cup chopped scallions
  • 1 tablespoon chopped fresh thyme
  • Pinch of crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 6 large eggs, beaten
  • Nutritional yeast, optional
Directions
  1. In a large, heavy skillet, heat 2 tsp. oil over medium-high heat. Add tomatoes and garlic; cook, shifting pan occasionally, until tomatoes are lightly browned and blistered on all sides, about 4 minutes. Transfer to a bowl.
  2. Heat remaining 2 tsp. oil in skillet. Add spinach, scallions, thyme and red pepper flakes; sauté until spinach is tender, about 5 minutes. Spread spinach evenly over skillet. Scatter tomatoes over spinach and sprinkle with salt and pepper. Pour eggs into skillet and turn off heat.
  3. Immediately stir egg mixture with a heatproof spatula until eggs are gently scrambled, about 1 minute. Sprinkle with nutritional yeast, if desired, and serve hot.


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Biggest Loser BBQ Pulled Pork Sandwiches

Don’t let the name fool you, after this delicious entree you will feel like the biggest winner! Special thanks to spaindex and Biggest Loser Resort.

 

spaindex_biggest-loser-bbq-pulled-pork-sandwiches

Ingredients
  • 1 1/2 teaspoons whole-grain oat flour
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Pinch of black pepper
  • 1/2 pound pork tenderloin, cut into 3/4″ cubes
  • 1 teaspoon extra-virgin olive oil
  • 1/3 cup orange juice, preferably fresh-squeezed
  • 1/3 cup white vinegar
  • 1 tablespoon hickory smoke flavoring
  • 1 tablespoon barbecue sauce (7 grams carbs or less per 2 tablespoons ), or more to taste
  • 1/2 cup onion strips (optional)
  • 2 whole-grain or whole-wheat hamburger buns
Directions
  1. In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add the pork. Seal the bag and shake to evenly coat the cubes. Refrigerate for at least 15 minutes.
  2. Preheat a medium nonstick saucepan over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Scatter the pork cubes into the pan. Cook, turning as needed, for about 5 minutes, or until pork is browned on all sides.
  3. Reduce the heat to medium. Add the orange juice, vinegar, and smoke flavoring. When the mixture comes to a boil, reduce the heat to low so the mixture simmers.
  4. Cover the pan. Cook, stirring occasionally, for 1 hour, or until the pork is very tender.
  5. With a wooden spoon, shred the pork pieces and mix in the barbecue sauce.
  6. If the onion is desired, 5 minutes before serving, coat a small nonstick skillet with olive oil spray. Set over medium heat. Add the onion. Cook, stirring occasionally, for about 5 minutes, or until tender.
  7. Meanwhile, place the bun halves, cut sides down, in a medium nonstick skillet set over medium heat. Cook for 3 to 5 minutes, or until toasted. Place the bun bottoms on serving plates.
  8. Spoon half of the pork mixture onto each bun bottom. Top with onion and additional barbecue sauce if desired. Cover with the bun tops.
  9. Serve your barbeque pork sandwich immediately.


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Quinoa Blueberry Muffin

This is an easy to make breakfast, for us carb lovers this is the perfect substitute! Once again Oaks at Ojai has another fabulous recipe. Good news, this recipe makes 2 dozen. You’re welcome in advance 🙂

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INGREDIENTS

2 cups cooked quinoa

3 cups gluten-free flour mix (such as Bob’s Red Mill Gluten-Free All Purpose Baking Mix)

1 ½  tsp. baking powder

¼ cup agave ¾ cup almond milk

1 egg

1 tsp. vanilla extract

1 ½ cups blueberries


DIRECTIONS

Mix flour and baking soda together in a small bowl. In a medium sized bowl, mix the quinoa gently with the agave, milk, egg and vanilla. Stir in the flour just until blended and then fold in the blueberries. Put ¼ cup mixture in each of 24 muffin cups and bake at 350 degrees approximately 20 minutes or until top of muffin springs back when touched.


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Mango Sorbet

Found this super simple, but yummy dessert with the Oaks at Ojai. Special thanks to Christine Denney for this super summer treat. Hope you enjoy it as much as I did!

Mango_Sorbet_Recipe_OaksSpa

INGREDIENTS

2 cups fresh mango, skins removed, chopped

1 banana, peeled and cut into chunks

1 c. fresh pineapple chunks

1 tablespoon fresh lime or lemon juice


DIRECTIONS

Place all the ingredients in a food processor and mix well until smooth.  Place in individual serving dishes (1/2 cup each) , cover, and place in the freezer for 2-3 hours.  Serve garnished with fresh berries.

OR

Freeze peeled and chopped fruit ahead of time.  Process until smooth and served in chilled cups, garnished with fresh fruit.

**Special Note:  This can easily be converted to a frozen yogurt by adding nonfat yogurt to the fruit as it is processed.


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Beet Hummus Recipe

Happy Independence Day everyone! I have 2 words for you BEET HUMMUS. What?! Who knew that was even a thing, well I sure didn’t until I discovered this recipe on Oaks at Ojai. Like I always say don’t “beet” it until you try it!

Beet_Hummus_Recipe_OaksSpa

INGREDIENTS

One medium sized garlic clove

½ cup chopped roasted beets

1 cup cooked white beans or cannellini beans

2 Tbs. olive oil

2 Tbs. fresh squeezed lemon juice

½ tsp. sea salt, optional

¼ tsp. ground black pepper, or to taste


DIRECTIONS

Puree all ingredients until smooth.  Serve with fresh veggies as a dip or with pita or tortilla chips


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Cauliflower Flatbread with Pesto

Thank you Christine Denney with Oaks at Ojai for creating this perfect substitution, if you crave carbs…I mean Italian like I do then this is brilliant and tasteful as well.  Yummo!

Cauliflower-flatbread-pesto-recipe-768x463

 

INGREDIENTS

Preheat oven to 400
4 cups raw cauliflower “rice”
1 egg, beaten
1/3 cup soft goat cheese
1 tsp. dried oregano or basil
Pinch of salt


DIRECTIONS

Pulse batches of raw cauliflower in a food processor until a rice-like texture is achieved. Measure after ricing.
Fill a large pot with about one inch of water and bring to a boil. Add cauliflower, cover and cook 4-5 minutes. Drain into a fine mesh strainer.
Transfer to a clean kitchen towel and wring out the water (as much as possible). Important step!
Mix strained and drained “rice” with beaten egg and cheese & herbs. Use your hands and mix very well.
Press dough onto a baking sheet lined with parchment (important) until it is about 1/3 of an inch thick. Make the edges slightly higher, if you like, to accommodate the toppings.
Bake the crust for 20-25 minutes until it is firm and beginning to brown.
Add sauce & toppings and bake 5-10 more minutes until toppings are heated (until cheese on top is melted, if using cheese.
Simple Pesto for Topping
1 c. basil leaves, ¼ c. Parmesan, ¼ c. olive oil, 1 ½ tsp. minced garlic, a pinch of black pepper: process all in food processor or blender until smooth. Spread on fully baked cauliflower flatbread.
This flatbread can also be topped with tomato sauce and a choice of other toppings such as sauteed mushrooms and onions, etc and dusted with a bit of Parmesan or cheese of your choice.