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!

  • 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
  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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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!



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
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.
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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Spring Stir Fried Chicken

Stir fry is by far the easiest recipe to customize. I find that it is a great way to use up those ingredients that have been floating around my refrigerator for a while. If you’re looking for a stir-fry that’s season specific, you’ll love this Spring Stir-Fried Chicken. As an added bonus, each serving is under 200 calories! Woah! This recipe proves that you can feel full and still stay on track to reach your health goals! Enjoy and Happy Cooking!


Spring Stir Fried Chicken


For the sauce:

  • 1 tbsp low sodium soy sauce
  • 1 tbsp fresh lime juice
  • 2 tbsp water
  • 1 tsp cornstarch

For the Stir Fry:

  • 1 lb skinless, boneless chicken breast, sliced thin
  • salt, to taste
  • 1 tbsp rice bran oil, or canola
  • 2 tsp fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup sugar snap peas
  • 1 cup carrots, sliced diagonally
  • scallions for garnish

Love what you taste? You can find detailed directions by visiting the original recipe on SkinnyTaste.  Still can’t get enough? Keep up with SkinnyTaste on Facebook, Pinterest and Instagram.


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Thai Coconut Chicken Soup

Love Chicken Pad Thai? Branch out a bit and you may find yourself falling for another exotic dish from Thailand – Thai Coconut Chicken Soup. This soup combines a Thai palette with a familiar chicken broth base, perfect for an easy dinner on the fly. Besides chopping up some fresh veggies and allowing time for the soup to simmer together to create all the lovely flavors, this soup takes little extra effort to make! If you prefer your meals Vegan approved, this recipe can easily fit the bill. Drop the fish sauce for an easy fix to make this dish Vegan friendly. Enjoy and Happy Cooking!


Thai Coconut Chicken Soup


6-8 servings

  • 1 tablespoon vegetable oil
  • 2 cups sliced celery
  • 1 red bell pepper, chopped
  • 16 oz baby bella mushrooms, sliced
  • 1 bunch green onions, sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 cups shredded cooked chicken
  • 1 13.5 oz can coconut milk (regular or light)
  • 4 cups chicken broth
  • 1 teaspoon Thai chili garlic paste (optional – spicy)
  • Garnish: sliced green onions, fresh cilantro, lime wedges

You can find the original recipe for Thai Coconut Chicken Soup on the fabulous blog FANNEtastic Food with detailed preparation instructions. If you’re in love with this dish as much as I am, you can keep up with FANNEtastic Food by following their Facebook, Pinterest and Instagram.


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Mediterranean Stuffed Chicken


Homemade gourmet is a definite do – and something that you can accomplish too! If you’re looking for a protein packed dish to serve the family, look no further than this Mediterranean Stuffed Chicken from Chef Hicham at Hilton Head Health. With a variety of fresh flavors and tastes, this recipe is anything but boring. So, shake up that repetitive weeknight menu and stun your family’s tastebuds with this Mediterranean twist. Enjoy and happy cooking! Be sure to let us know how this dish worked for you and your family by sharing in the comment section below!

Mediterranean Stuffed Chicken


  • 4 oz. Chicken breast, sliced with pocket for vegetables and ingredients
  • 1 oz. Spinach, steamed
  • 2 T. Mushrooms, sautéed
  • 1 T. Sundried tomatoes, chopped
  • 1 tsp. Goat cheese, crumbled5 each Pine nuts
  • 1/4 oz. White truffle shavings (from can, use minimal per serving)
  • 1/2 tsp. Olive oil
  • 1/8 tsp. Salt
  • 1/8 tsp. Pepper


1. Prepare ingredients that go into the chicken breast and set aside.
2. Layer the ingredients in the chicken breast as follows:

  • 1 oz. cooked spinach
  • 1 tsp. goat cheese
  • 1 T. sundried tomatoes
  • 2 T. mushrooms
  • 5 pine nuts
  • ¼ oz. White truffle shavings

3. Season stuffed chicken breast with a small pinch of salt and pepper.
4. Pan-sear each side of the chicken breast until golden brown.
5. Finish chicken breast in oven until finished.


  • Serves: 1
  • Serving Size: 1 stuffed chicken breast
  • Calories: 210
  • Fat: 8 grams
  • Protein: 27 grams

Like this recipe? Check out Chef Hicham’s Chef Spotlight Page on Recipe Redo! Or, taste the delicious food in person atHilton Head Health.

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Slow Cooker: Pineapple Salsa Chicken

Creating a stockpile of healthy recipes is essential for a busy family! If you’re looking to fill up that recipe box with quick on-the-go meals, this recipe fits the bill. A fresh take on the Americana “sloppy joes,” you’ll swap out ground beef for some white meat and a sweet pineapple salsa. You will need ample time to let all those flavors simmer together in a slow cooker, so be sure to start preparation in time for the crockpot to cook overnight or while the kiddos are at school. Serve with a flour tortilla or sans bread, either way is delicious! Happy cooking!PineappleSalsaChicken1_horRESIZED

Slow Cooker Pineapple Salsa Chicken

8 servings


  • 2 lbs boneless, skinless chicken breast
  • 2 cups tomato salsa (your choice: hot, medium or mild)
  • 3 zucchini, diced
  • 20 oz can pineapple chunks in 100% juice (reserve juice)
  • ¾ cup pineapple juice from can


  • whole-wheat tortillas
  • reduced-fat, shredded Mexican cheese blend
  • green onion
  • brown rice

View the original recipe on Skinny Mom for a step-by-step guide to preparation. Want more? The lifestyle blog Skinny Mom’s family-centered content is available on several different social media platforms: Facebook, Twitter and Pinterest.

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Bruschetta Chicken

Eating healthy doesn’t mean eating blandly, it’s all about embracing a variety of flavors. I’m always looking for healthy takes on dinner that don’t sacrifice taste! The more you experiment with recipes, the more you’ll find that you can take a concept from a favorite dish and redo it in a new way. It’s not a secret that I love bruschetta, so when I saw this recipe I knew that it was a must to make. Using tomatoes from the garden gave this dish an extra boost of that fresh taste that I love. When preparing the chicken, you may choose to grill or bake in the oven depending on your time allotment and your preferences. Enjoy and happy cooking!


Skinny Bruschetta Chicken


  • 3 or 4 chicken breasts
  • 4 or 5 small tomatoes, chopped
  • 1 clove garlic, minced
  • 1/2 small red onion, chopped
  • 1 tsp. olive oil
  • 1 tsp. balsamic vinegar
  • 1/8. tsp sea salt
  • Handful basil, chopped

For detailed instructions, head on over to Domestic Superhero! You can find the original recipe and more. Connect with Domestic Superhero on social media. You’ll love their easy and practical approach to recipes. Find them on Facebook, Pinterest and Twitter.