Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Spicy Szechuan Noodles

Okay, so this has a little bit more ingredients than what you’re probably used to BUT it is worth it and it is absolutely amazing to eat. Thank you Biggest Loser Resort for this recipe!

spaindex_bl-noodles
Ingredients
For the Noodle Bowls
  • 6 oz dry 100% whole grain udon noodles
  • 1/2 cup all-natural low-sodium chicken broth
  • 12 oz lean ground turkey
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons low-sodium soy sauce
  • 1/2 cup finely chopped whole scallions (green onions)
  • 2 cups bean sprouts
  • Thai Green and Red Chilis, to taste
For the Asian Peanut Sauce
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons coconut sugar
  • 1/2 teaspoon chili-infused olive oil
  • 1/2 salt-free Szechuwan seasoning
  • 1-1/2 tablespoons creamy peanut butter
  • 1 tablespoon rice vinegar
Directions
Make the Peanut Sauce
  1. In a small bowl, mix the soy sauce and coconut sugar. Add the oil and seasonings and mix well until combined. Whisk in peanut butter until smooth. Whisk in vinegar until smooth.
  2. Use immediately, or keep in the fridge for up to 5 days.
Make the Bowls
  1. Cook the noodles according to package directions
  2. In a small mixing bowl, whisk together 1 full recipe of Asian Peanut Sauce and broth until well combined. Set aside.
  3. In another small bowl, mix the ground turkey, garlic, ginger, soy sauce and 1/4 cup of the scallions, until combined.
  4. Place a large non-stick skillet or wok over high heat. When hot, mist with Canola Oil Cooking Spray and add the turkey mixture. Cook, breaking the meat into small chunks, for 3 minutes, or until lightly browned and cooked through.
  5. Add the peanut sauce mixture to the meat mixture and cook for 1 additional minute, or until hot. Remove from heat.
  6. Divide the noodles among 4 bowls. Top each with one-quarter of the turkey and sauce mixture.
  7. Top each bowl with 1/2 cup of the bean sprouts. Divide the remaining 1/4 cups scallions among them.
  8. Top with chilis, if desired. Serve immediately.


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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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BBQ Chicken Pizza by Biggest Loser Resort

BBQ Chicken Pizza by Executive Chef Cameron Payne of The Biggest Loser Resort, a Destination Spa Group member.

Serves 4

Ingredients:

  • 2 Udi’s gluten free pizza crustsBBQ Chx Pizza
  • 11 ounce of the ricotta filling it’s just a little over a 1/2 of a cup
  • 4 ounce BBQ Sauce
  • 1 cup cooked grilled chicken cut into bite size pieces
  • 1 cup diced tomatoes
  • 1 cup diced red onion
  • Chopped cilantro, just enough to garnish. If you don’t
  • like it don’t use it.
  • 4 ounce parmesan cheese

Filling:

  • 7 ounces light ricotta cheese
  • ¾ cup yellow onion, sliced
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon sea salt
  • 1 ounces parmesan cheese

Directions:

Preheat oven to 350 degrees. In a sauté pan heat to medium and spay with pam nonstick spray. Add the sliced onions and cook until you get a nice golden color. Stir repeatedly so not to burn the onions. In a mixing bowl add the ingredients to the bowl. The onions will help warm the ricotta and make it easy to mix. After the filling is fully mixed use a 1/4 cup measuring cup to scoop out and place the scoop in the middle of the crust. Spread the filling to the edges of the crust. Then add the 2 ounces of BBQ Sauce to the center and spread on top of the ricotta. Top with the cheese mixture. Add a 1/4 cup of grilled chicken the pizza. Top with the tomatoes and onions. Bake for 15 minutes or until cheese is melted. Take the pizza out of the oven cut into quarters and add to the plate ½ the pizza. Garnish with chopped cilantro.

458 Calories