Recipe Redo Blog

Traditional Recipes Redone…Healthier


Leave a comment

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.


Leave a comment

Cilantro Burgers with Sriracha Mayo

Chopped cilantro flavors the beef, while whole sprigs take the place of the usual lettuce. Sriracha has rightfully become an all-purpose condiment–its sweet chile heat and its vinegar punch go well beyond burgers, perking up brothy soups, meat marinades, and dipping sauces.

Fire up the grill while you still can and serve these burgers at your next Football watch party. The texture, spice and flavors will be a winning combination.

 

cilantro-burgers-sriracha-mayo-ck-x

Ingredients

  • 1 pound 90% lean ground sirloin
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (1 1/2-ounce) hamburger buns
  • 3 tablespoons canola mayonnaise
  • 1 tablespoon Sriracha
  • 1/3 cup cilantro sprigs

Preparation

  1. Combine ground sirloin, chopped cilantro, salt, and pepper in a bowl; mix just until combined. Divide sirloin mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty (about 3 1/2 inches in diameter).
  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes. Carefully turn patties; grill 4 minutes or until desired degree of doneness. Remove patties from pan. Add buns, cut sides down, to pan; grill 1 minute or until toasted.
  3. Combine mayonnaise and Sriracha in a small bowl, stirring with a whisk. Spread 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1 patty. Divide cilantro sprigs evenly among servings; top with top halves of buns.

Nutrition Information:

Serves: 4 | Serving Size: 1 burger

Per serving: Calories: 329; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 69mg; Sodium: 543mg; Total Carbohydrates: 22g; Dietary Fiber: 1g; Sugars: 3g; Protein: 26g

Nutrition Bonus: Potassium: 366mg; Vitamin A: 1%; Vitamin C: 0%; Calcium: 8%; Iron: 22%

Recipe by: David Bonom, Cooking LightAUGUST 2014. David is a Recipe Developer, Food Writer, Teacher, Restaurant/Culinary Consultant, and Chef.

Photo: Justin Walker; Food Styling: Simon Andrews; Prop Styling: Kaitlyn du Ross


Leave a comment

Black Bean & Quinoa Veggie Burgers

These Black Bean & Quinoa Veggie Burgers are so hearty that even the carnivores will love it! This is a brilliant vegetarian recipe from Sonali, owner of The Foodie Physician.

Black Bean & Quinoa Veggie Burgers

Makes 6-8 burgers

Patties:Image 5

  • ½ cup quinoa
  • 1 teaspoon olive oil
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • Kosher salt
  • 2 cans black beans (15.5 oz each), rinsed and drained
  • 2 tablespoons tomato paste
  • 1 large egg
  • 2/3 cup cooked corn (canned or fresh)
  • ¼ cup chopped cilantro
  • 1 tablespoon minced chipotles in adobo
  • 1 ½ teaspoons ground cumin
  • 1 cup rolled oats, ground into crumbs

Yogurt Sauce:

  • ½ cup fat free Greek yogurt
  • 1 teaspoon minced chipotles in adobo + ½ teaspoon adobo sauce from the can
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard

Finishings:

6 multigrain hamburger rolls, lightly toasted

Lettuce, avocado slices, and tomatoes for toppings (optional)

 

Directions:

  1. Place the quinoa in a small saucepan along with 1 cup of water.  Bring the water to a boil then reduce heat to medium low and cover the pan.  Cook 10-15 minutes until the water is absorbed and quinoa is cooked.  Remove from heat.
  2. Heat the oil in a small sauté pan over medium heat and add the onion and garlic.  Season them with a pinch of salt and sauté until onions are softened, 5-6 minutes.  Place the mixture into a large bowl.  Add approximately 1½ cans of black beans to the bowl and using a potato masher or fork, mash all of the ingredients together until a pasty mixture forms.
  3. Stir in the remaining beans along with the tomato paste, egg, corn, cilantro, chipotles, cumin and ½ teaspoon salt.  Stir in the cooked quinoa and ground oats until evenly distributed.
  4. Form the mixture into 6 equal patties, compacting them well with your hands as you form them.  Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
  5. To make the yogurt sauce, stir the yogurt, chipotles, adobo sauce, honey and mustard together in a small bowl.
  6. When ready to eat, preheat the oven to 400 degrees F.  Spray a baking sheet with nonstick cooking spray and place the patties on the sheet.  Cook 10-12 minutes until the patties are golden brown and crispy, then carefully flip the over and cook another 10 minutes.  Serve patties on the buns with the yogurt sauce and toppings of your choice.

 

One serving (1 patty plus yogurt sauce): Calories 281; Fat 3.7g (Sat 0.7g); Protein 16g; Carb 47.3g; Fiber 12.6g
* Because of the wide variety of buns and toppings, the nutritional info above only includes the patties and yogurt sauce.  I used Arnold Select multi-grain Kaiser rolls, which have 150 calories, 1.5g fat, 0 sat. fat, 6g protein, 27g carbs and 3g fiber per roll.


Leave a comment

Roasted Fennel, Tomato, and Chickpea Soup

Chunky Roasted Fennel, Tomato, and Chickpea Soup is a satisfying meal on any night of the week. Serve with wedges of pita bread.

Yield: Serves 4 (serving size: 2 cups soup and 4 pita wedges)
Total: 1 Hour

Ingredients

Roasted Fennel, Tomato, and Chickpea Soup Photo: Randy Mayor; Styling: Cindy Barr

Roasted Fennel, Tomato, and Chickpea Soup
Photo: Randy Mayor; Styling: Cindy Barr

  • 2 cups chopped fennel bulb (about 1 small bulb)
  • 2 cups chopped onion
  • Cooking spray
  • 1 (15 1/2-ounce) can organic chickpeas (garbanzo beans), rinsed and drained
  • 2 teaspoons butter
  • 3 garlic cloves, minced
  • 2 (14-ounce) cans fat-free, lower-sodium chicken broth
  • 2 (14.5-ounce) cans organic diced tomatoes, undrained
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • Fresh flat-leaf parsley
  • 2 (6-inch) pitas, each cut into 8 wedges

Preparation

  1. 1. Heat oven to 425°.
  2. 2. Arrange fennel and onion in a single layer on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 425° for 25 minutes, stirring after 15 minutes. Add chickpeas to vegetable mixture. Bake an additional 20 minutes or until fennel is tender and chickpeas start to brown, stirring after 10 minutes.
  3. 3. Melt butter in a large saucepan over medium heat. Add garlic to pan, and cook for 1 minute, stirring occasionally. Add vegetable mixture, broth, and the next 3 ingredients (through salt) to pan, and bring to a boil. Cook for 3 minutes or until thoroughly heated. Remove from heat, and garnish with parsley. Serve with pita wedges.

Recipe by Wendy Kalen, Cooking Light 
MARCH 2012


Leave a comment

Large Roasted Vegetable Salad

With the holidays quickly approaching, now is the time to eat smart by eating more healthy nutrient-dense meals which leads to better health, energy and weight loss.

This meal was created by Francesca Pucher. A Fitness Professional and Wellness Coach: “I want to create meals that are nutrient dense, and flavorful, with easy to find ingredient that help you feel energized and satisfied. Plus knowing clients busy schedules I wanted to create meals that can be prepared in under 30 minutes.”

All recipes can be found in her book, “Fit Cuisine, Healthy Food Made Simple.” Follow her healthy tips of Facebook or visit her site, at www.francescapucher.com

Ingredients:

  • 1 cup Brussel Sprouts
  • 1 Yellow Squash Sliced
  • 1 Green Zucchini Sliced
  • 1/2 cup sugar snaps
  • Cherry tomatoes (palm full)
  • 1 tsp Chopped Sun dried tomatoes
  • 1 TBSP Ms Dash Italian seasoning

Directions:

Preheat the oven to 375. Line a baking dish with a little olive oil spray. Place all your vegetables on the tray, spray with a touch more olive oil, and seasoning. Roast in the oven for 25 minutes, remove and serve.
Tips:
This is a great way to get all your vegetables. Its low and calories and full of flavor. If you want add chicken or fish, quinoa, or brown rice.


Leave a comment

Seared Halibut over Beet Salad with Broken Tomato and Red Palm Oil Vinaigrette

Gourmet chef Gerard Viverito, Director of Culinary Education for the public education project Passionfish, describes his halibut and beet salad dish as a simple fish recipe that promises to deliver great taste and huge flavor. As described by Viverito, “everyone can cook like a gourmet chef with a little practice and have a healthier heart for a lifetime.”  This is made with a healthy new oil, Red Palm Fruit Oil. This oil is loaded with anti-oxidants, and one of the best sources of Vitamin E. Also Malaysian red palm fruit oil is great for high heat searing, due to a high smoking point.

This recipe courtesy of Chef Gerard Viverito CEC, CHE
4 servings

Ingredients

Palm Oil Vinaigrette:IMG_2118_2

  • 5 large vine-ripened tomatoes or 1 can if out of season
  • 2/3 cup Malaysian Red Palm Oil
  • 2 tsp minced garlic
  • 1 Tbs freshly squeezed lemon juice
  • Gray salt and freshly ground pepper
  • 4 halibut fillets, @ 5 ounces each

Directions:

  1. Core the tomatoes, chop, place in a blender, and puree. Strain through a sieve into a bowl. You should have about 2 1/2 cups puree.
  2. Heat 1 Tbs of the palm oil in a non-reactive medium saucepan until hot. Add the garlic and sauté briefly until golden.
  3. Add the puree, bring to a boil, and reduce to a simmer for 5 minutes.
  4. Strain through a fine-mesh sieve into a bowl, discard the solids. Repeat boiling/simmering cycle twice more until it is as thick as cream, about 15 minutes total cooking time. Be sure to lower the heat as the mixture thickens to prevent scorching. You should have about 1/4 cup of very smooth tomato juice.
  5. Add 1 tablespoon lemon juice and taste for salt and pepper. Coat the glass bottle with palm oil and the funnel before straining tomatoes so they don’t stick.
  6. Cool and strain the tomato juice into the bottle. Add palm oil – mixture should be half palm oil and half tomato. Shake gently.

 

Raw Beet Salad

  • 3 small raw beets, trimmed and peeled
  • 1/4 tsp grated orange zest
  • 1 shallot, minced
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tbs Agave Syrup
  • 2 Tablespoons good-quality extra virgin olive oil
  • 1/4 teaspoon Dijon mustard
  • salt and pepper to taste

 

Directions:

  1. Cut the beets on the julienne blade of a mandoline, or grate them on a box grater if you don’t have a mandoline.
  2. Combine the beets, orange zest and shallots in a medium bowl.
  3. In a small bowl, whisk together the apple cider vinegar, Agave, olive oil, mustard, salt and pepper. Pour the dressing over the salad and toss gently to combine.

 

Fish:

  1. Season the fish on both sides with salt and pepper.
  2. Heat 2 Tbs of Malaysia Red Palm Oil in a large sauté pan over medium-high heat until hot. Put presentation side of the fish (non-skin side) in pan first as it gets the best caramelization. Cook until golden on the first side, about 3 minutes.
  3. When you see it getting opaque around the edges, give it another minute and flip sides. Cook another minute on other side.
  4. Remove from pan and plate over beet salad, spoon dressing around the plate.


Leave a comment

Gluten-Free Cranberry Ginger Pasta Salad

This recipe is compliments of Amie Valpone, Editor-in-Chief of The Healthy Apple, LLC

Ingredients:

  • 1 lb gluten-free pasta
  • ½ cup almond milk
  • ¼ cup dried cranberries
  • 1 tbsp pine nuts, toasted
  • ¼ cup finely chopped fresh parsley
  • 1 tsp finely ground cinnamon
  • 1 tsp finely ground fresh ginger
  • 1 tbsp fresh orange zest
  • ¼ tsp sea salt
  • ¼ tsp freshly ground pepper

 Directions:

  1. Cook pasta according to package directions. Remove from heat, drain and transfer to a large bowl.
  2. Add remaining ingredients to pasta; gently toss to combine.
  3. Serve warm.