Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Spaghetti Squash Aglio E Olio with Rainbow Chard

Pasta lovers, this recipe is for you! Skip the carbs and dive in to this Spaghetti Squash dish. – it’s the real deal! With a total of seven ingredients, surprisingly this tasty dish does not lack in flavor. Think healthy Italian, sans the carbs! Yes, seriously – this spaghetti squash tastes so much like pasta that it is hard to tell the difference. Add in lentils or chicken for an extra does of protein. Happy Cooking and Enjoy!

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Spaghetti Squash Aglio E Olio with Rainbow Chard

Ingredients

  • 1 large or 2 medium spaghetti squash, halved + seeds removed
  • 1/3 cup + 1 tablespoon olive oil
  • kosher salt and pepper
  • 8 cloves garlic, thinly sliced
  • 1/2-1 teaspoon crushed red pepper flakes
  • 1 bunch rainbow chard, chopped
  • 1/2 cup fresh parsley, chopped
  • 1 cup grated parmesan cheese

To find full preparation instructions, visit the original recipe on Half Baked Harvest. Want more healthy recipes from Half Baked Harvest?  You can follow Half Baked Harvest on social media: FacebookTwitter, and  Instagram.


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Roasted Zucchini Burgers with Garlic Whipped Feta

Who said eating healthy has to be boring? One of the beautiful aspects of a healthy lifestyle is the newfound freedom you have to be creative in the kitchen! This recipe for Roasted Zucchini Burgers with Garlic Whipped Feta is no exception. First off, if you’ve never enjoyed roasted zucchini you’re truly missing out. But, don’t stop there! Enjoy your roasted zucchini atop a bun, or sans if you’re limiting your grains, and top with whipped feta! Yum! Happy Cooking and Enjoy!

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Roasted Zucchini Burgers with Garlic Whipped Feta

Ingredients

  • 3 medium zucchini, cut into 2 inch chunks
  • 3 medium yellow summer squash, cut into 2 inch chunks
  • 4 cloves garlic, left whole (1 clove for the burger and 3 for the whipped feta)
  • olive oil, for drizzling
  • kosher salt + pepper
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper, more or less to your taste
  • 2 cups cooked quinoa
  • 1 1/2 cup panko bread crumbs
  • 1/4 cup fresh basil
  • 4 hamburger buns, toasted
  • lettuce, tomatoes and or sliced avocado, for serving

For the Whipped Feta:

  • 6 ounces feta cheese
  • 1/4 cup plain greek yogurt
  • 2 tablespoons olive oil
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh dill, chopped
  • zest from 1/2 a lemon
  • milk, to thin, if needed

To find full preparation instructions, visit the original recipe on Half Baked Harvest. Want more healthy recipes from Half Baked Harvest?  You can follow Half Baked Harvest on social media: FacebookTwitter, and  Instagram.


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Cheesy Meat Loaf Minis

Meatloaf is a comfort-food favorite of mine and many! The added white cheddar cheese makes it seem more indulgent than it actually is at less than 300 calories per serving. Add a fresh side salad and you will have a complete meal.

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Cheesy Meatloaf Minis

Ingredients

  • 1 ounce fresh Breadcrumbs (about 1/2 cup)
  • Cooking Spray
  • 1 cup chopped Onion
  • 2 Garlic cloves, chopped
  • 1/2 cup Ketchup, divided
  • 1/4 cup chopped fresh Parsley
  • 2 tablespoons grated Parmesan Cheese
  • 1 tablespoon prepared Horseradish
  • 1 tablespoon Dijon Mustard
  • 3/4 teaspoon dried Oregano
  • 1/4 teaspoon Salt
  • 1/4 teaspoon freshly Ground Black Pepper
  • 3 ounces White Cheddar Cheese, diced
  • 1 1/2 pounds Ground Sirloin
  • 1 large Egg, lightly beaten

Directions

  1. Preheat oven to 425F. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
  2. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes.
  3. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each.
  4. Bake at 425F for 25 minutes or until done.

Nutrition Information

Serves: 6 | Serving Size: 1 meatloaf

Per serving: Calories: 254; Total Fat: 11g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Cholesterol: 112mg; Sodium: 607mg; Total Carbohydrate: 11g; Dietary Fiber: 1g; Sugars: 6g; Protein: 28g

Nutrition Bonus: Iron: 3mg; Calcium: 150mg

Recipe by Tiffany Vickers Davis, Cooking Light NOVEMBER 2012
This recipe originally ran in Cooking Light January, 2011 and was updated for the November, 2012 25th anniversary issue.