Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Chicken Asparagus Sandwich

Okay grill masters, this one is super simple and so so so delicious! Thank you Canyon Ranch for this one. Yummy!

asparagus
Ingredients
  • 4 skinless, boneless chicken breasts
  • ⅓ cup low fat sour cream
  • ½ tablespoon fresh lemon juice
  • ½ tablespoon Dijon mustard
  • 1 tomato, sliced
  • 12 asparagus spears, blanched
  • 4 slices rye bread
Directions
  1. Preheat grill.
  2. Grill chicken for 5 minutes on each side or until cooked through.
  3. In a small bowl combine sour cream, lemon juice and Dijon mustard and mix well.
  4. Toast rye bread.
  5. Place one cooked chicken breast on top of toasted rye bread. Top with 3 spears asparagus, 1 slice of tomato and 1½ tablespoons mustard sauce.


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Canyon Ranch Spa Style Cornbread

Here it is y’all, a perfect crumbly goodness of cornbread brought to you by Canyon Ranch. I hope you enjoy this as much as I have!

 

spaindex_canyon-ranch-cornbread

 

Ingredients
  • 5 tablespoons cane sugar
  • Pinch sea salt
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • ½ cup water
  • ½ cup fat-free milk
  • ½ cup yellow cornmeal
  • 1¼ cups all-purpose flour
  • 2 teaspoons baking powder
 
Directions
  1. Preheat oven to 325F. Lightly coat a 9-inch square baking pan with canola oil spray.
  2. In a large bowl combine all ingredients and mix until just combined.
  3. Pour batter into baking pan. Bake for 35 minutes, or until a knife comes out clean when inserted in the middle.
  4. Remove from oven and let cool. Cut into 24 pieces.
 
NOTES 
Honestly, 24 cubes out of a 9 inch pan was a bit small for our tastes. We made larger squares because the calorie count was still less than a full sized corn muffin, but you could also add a dollop of batter to 12 mini muffin wells (either 1 or 2 batches) to make small pieces for portion control. All things in moderation — including moderation.


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Canyon Ranch 1000 Island Dressing

 Traditionally I would post a food or drink recipe, however. Today I think it is important to focus on condiment. I mean you can make all the recipes in the world, but without that BAM! factor of a glaze or dressing it just wouldn’t be the same. Thank you Canyon Ranch!

1000-Island

 

“Thousand Island dressing is versatile in any number of ways:  Use it as a dip for raw vegetables, as a salad dressing, or spread it on sandwiches or burgers. With our low-calorie version you can enjoy it often, but be careful with commercial varieties. Some of them pack in a whopping 120 calories for 2 tablespoons For a dairy-free rendition, omit the yogurt and double the amount of fat-free mayonnaise.”

 

Ingredients
  • 1/2 cup non-fat plain yogurt
  • 1/2 cup fat-free mayonnaise
  • 1/2 cup chili sauce
  • 1/4 cup sweet pickle relish
  • 1/4 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sugar
  • 1/8 teaspoon freshly ground
  • black pepper
  • fresh lemon juice to taste
Directions
  1. Combine all the ingredients in a bowl and mix thoroughly.
  2. It will keep, tightly covered, in the refrigerator for 1 week.


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Five Onion Bisque

Thank you Canyon Ranch for this beautifully healthy soup, its equally delicious as it is surprisingly filling.

spaindex_canyon-ranch-five-onion-bisque

 

Ingredients
  • 8 whole garlic cloves, peeled
  • 1 teaspoon butter
  • 1 medium sweet Vidalia or imperial onion, thinly sliced
  • 1/2 Maui onion, thinly sliced
  • 1/2 cup chopped well-rinsed leeks, white part only
  • 4 scallions, chopped
  • 1/4 cup non-alcoholic champagne
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground
  • black pepper
  • 1/2 cup chopped chives
  • 1/2 cup fat-free sour cream
  • fresh basil leaves for garnish
  • 18 sourdough croutons for garnish
Directions
  1. Preheat the oven to 350°F.
  2. Lightly spray a baking sheet with non-stick cooking spray. Spread the garlic cloves on the sheet and bake until very soft, about 10 minutes. Set aside.
  3. Melt the butter in a 4-quart stockpot. Add the Vidalia and Maui onions and slowly cook them until caramelized, or a golden brown in color, about 30 to 40 minutes. Add the leeks and scallions and cook for an additional 10 to 15 minutes. Add the roasted garlic and champagne and cook until almost dry. Add the stock, salt, and pepper and simmer for 30 minutes.
  4. Remove from the heat. Add the chives and allow to cool slightly. Spoon the mixture into a blender and puree while adding the sour cream.
  5. Pour the puree back into the saucepan and reheat it to serving temperature. Garnish each serving with basil leaves and 3 sourdough croutons.
Notes
In place of toasted croutons, try making low carb parmesan crisps instead — they are tailor made for this bisque.


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CRANBERRY PEAR CRISP

This tasty little crisp dessert is not only one you don’t have to feel guilty about, but it is one that even your body will thank you for. Special thanks to Canyon Ranch for posting this recipe!

cranberry-pear-crisp-canyon-ranch-recipe

Ingredients

3 cups pears, peeled, cored and diced
½ cup dried cranberries
2 Tbsp cane sugar
¼ tsp ground nutmeg
¼ tsp ground cinnamon

Topping
1 Tbsp unsalted butter, softened
¼ cup whole wheat flour
1 Tbsp brown sugar
1 Tbsp canola oil
½ tsp ground cinnamon
½ tsp ground nutmeg
1½ tsp honey
½ cup rolled oats

Instructions
  1. Preheat oven to 400F. Lightly coat 6 ceramic ramekins with canola oil spray.
  2. In a large bowl, mix together pears, cranberries, sugar, nutmeg and cinnamon until well combined.
  3. In a small bowl, mix together all ingredients for the topping.
  4. Fill each ramekin with ½ cup pear mixture then top with 2 tablespoons of topping. Bake for 8 to 10 minutes, or until topping is light golden brown. Serve warm.


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SESAME-CRUSTED SALMON & SESAME ORANGE SAUCE

Okay, so in this recipe there are 2 separate ones. *Inhales Deeply* I know, because one recipe should just be enough. However, we need that extra kick to make it extra saucy 🙂 Enjoy! Thank you Canyon Ranch!

download

Flavorful. Easy. Bright.
This entree is equal parts healthy and zesty thanks to simple ingredients and a citrusy Asian sauce.

 

Sesame-Crusted Salmon

Ingredients

4 4-ounce salmon fillets
1 Tbsp sesame seeds
1 Tbsp black sesame seeds
1/4 tsp sea salt
1 Tbsp sesame oil

Instructions

  1. Preheat oven to 400 degrees.
  2. In a shallow bowl, combine sesame seeds and salt and sprinkle over salmon.
  3. In a large sauté pan, heat sesame oil over medium heat. When oil is hot, sauté salmon for 1 minute on each side, then place in oven for 5 to 10 minutes.

Sesame Orange Sauce

Ingredients

3 Tbsp sweet chili dipping sauce
3 Tbsp fresh orange juice
2 Tbsp Worcestershire sauce
2 Tbsp rice vinegar
2 Tbsp toasted sesame oil

Instructions

  1. Combine all ingredients
  2. Serve atop Sesame-Crusted Salmon


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APPLE CRANBERRY SALMON SALAD

Okay, okay I know what you’re thinking, this woman is crazy for suggesting I try apple, cranberries AND salmon in one dish. Together. Tossed in a salad. It is actually quite refreshing and the fruits in the salad give it that extra oomph. Thank you Canyon Ranch for posting this recipeapple-cranberry-salmon-salad-canyon-ranch

 

 

Ingredients

½ cup Mongolian BBQ Sauce
4 4-oz salmon fillets
¼ cup fresh lemon juice
2 Tbsp honey
¼ tsp sea salt
Pinch freshly ground black pepper
1 lb Gala apples
½ lb Granny Smith apples
½ cup chopped fresh cranberries
2 Tbsp chopped fresh tarragon

Instructions

  1. Combine barbecue sauce and fillets in a shallow glass baking dish. Cover with plastic wrap and place in the refrigerator for 30 minutes to 2 hours.
  2. Combine lemon juice, honey, salt and pepper in large bowl.
  3. Core and thinly slice apples using a sharp knife. Add to the lemon-honey mixture and toss together to coat. Add cranberries and tarragon and toss well.
  4. Preheat grill or broiler.
  5. Grill or broil fillets for 3 to 5 minutes on each side, or until opaque at the center. Do not overcook.
  6. Break apart fillets into bite-size pieces. Add to the apple-cranberry salad and toss well.