Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Pumpkin Cheesecake

This easy to make dessert is a crowd favorite, thanks Red Mountain Resort for coming up with this masterpiece. Who doesn’t love a little pumpkin in their life? Especially when the fall comes!

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Crust ingredients

  • 1¼ cups graham cracker crumbs
  • ¼ cup water

Cheesecake ingredients

  • 18 oz low-fat cream cheese
  • 1¼ cups fructose
  • ⅓ cup skim milk
  • 4 tablespoons cinnamon
  • 2 tablespoons nutmeg
  • 2½ teaspoons clove
  • 6 sheets gelatin
  • 4 cups canned pumpkin

Crust directions

  1. Combine water and cracker crumbs.
  2. Spray cake pan with your preferred cooking spray.
  3. Press into 10-inch spring form cake pan and set aside.

Cheesecake directions

  1. Cream together cream cheese and sugar.
  2. Fold in the pumpkin.
  3. Soften the gelatin in warm skim milk.
  4. Quickly fold gelatin into the cheese/pumpkin mixture.
  5. Pour into prepared pan and refrigerate overnight.
  6. Slice into 16 pieces and serve.


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Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Love your Brussels sprouts and eat them too – it’s harvest season! In the mood for some fall flavor? Try this recipe for Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries. It’s sure to do just the trick! Serve it as a side or enjoy as your main course. We think this would make a lovely addition to your thanksgiving table as well. Happy Cooking and Enjoy!

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Ingredients:

  • Roasted Brussel Sprouts:
    • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
    • 3 tablespoons olive oil
    • Salt, to taste
  • Roasted Butternut Squash:
    • 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
    • 2 tablespoons olive oil
    • 3 tablespoons maple syrup
    • ½ teaspoon ground cinnamon
  • Other Ingredients:
    • 2 cups pecan halves
    • 1 cup dried cranberries
    • 2-4 tablespoons maple syrup (optional)

To find full preparation instructions visit the original recipe on Julia’s Album. Want more healthy recipes from Julia’s Album?  You can follow Julia’s Album on social media: FacebookInstagram, and  Pinterest.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

ResortSuite - Know your Guest (1)ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Shrimp Tacos

Cooking for the family is a balance between crowd-pleasing and healthy choices. Today, we are featuring a recipe from Chef Jen that accomplishes both! Fresh ingredients and easy prep these Shrimp Tacos a stand-out recipe.  Want more from Chef Jen? Visit her Chef Spotlight page on Recipe Redo Blog for more healthful recipes! Try them all and let us know your favorite. Happy Cooking and Enjoy!

Shrimp Tacos

Number of servings:

Nutrition Analysis per serving: 233 calories, 6g fat, 2g saturated fat, 15g protein, 34g carbohydrates, 6g sugar, 6g fiber, 566mg sodium

You will need: chef’s knife, cutting board, medium saute pan, potato masher, medium nonstick pan, spatula

Ingredients:

  • 1 cup romaine lettuce

  • 1 cup pineapple

  • 2 Roma tomatoes

  • 4 green onions

  • 2 tablespoons cilantro

  • 2 teaspoons garlic

  • 1 cup black beans

  • 1 teaspoon cumin

  • 1 teaspoon tabasco or hot sauce

  • 2 teaspoons olive oil

  • 8 ounces 21/25 shrimp, peeled and deveined 

  • 1 lime, juiced

  • ½ teaspoon kosher salt

  • 4 (4-inch) corn tortillas

  • ¼ cup feta cheese

Preparation:

  • Shred the lettuce. Chop the pineapple, tomatoes, cilantro, and green onions. Mince the garlic.
  •  In a medium saute pan, combine the black beans, cumin, and tabasco. Mash with a potato masher.
  • Heat a medium nonstick pan to medium high heat; add oil. Once pan is very hot, add shrimp. Then add cilantro, garlic, lime, and salt. Cook until shrimp is bright red.
  • Place ¼ cup of black beans on each tortilla. Top with shrimp, lettuce, pineapple, tomatoes, green onions, cilantro, and cheese.

Want more healthy recipes from Chef Jen? You can view her full Chef Spotlight on the Recipe Redo Blog here. You can also follow the Mayo Clinic Healthy Living Program on social media: Facebook, Twitter, Pinterest.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Whole Grain Dijon and Parmesan Crusted Salmon

This simple dish is astonishingly easy to make! For those seeking to improve their health by preparing heart healthy meals – this recipe is for you! High in Omega-3’s (fatty acids that our bodies can not make themselves) Salmon is at the top of every superfood list. We love this recipe from Chef Jen. You can see her full chef spotlight page here. Can you believe that this meal is only 190 calories per serving? Happy cooking and enjoy!

Whole Grain Dijon and Parmesan Crusted Salmon

Number of servings: 2  Serving size: 1- 4 ounce fillet

Calories: 190; Fat grams: 7 grams

Ingredients:

  • 2 – 4oz. Salmon fillets Or any other type of fish
  • 2 Tbsp. Whole grain dijon mustard
  • 2 Tbsp. Parmesan cheese, grated
  • 2 Tbsp. Panko
  • Pinch Salt
  • Pinch Ground black pepper
  • Cooking spray

Preparation:

  •  Preheat oven to 375˚F.
  •  Coat each fillet with a tablespoon each of mustard, panko and parmesan cheese
  •  Then season each fillet with salt and ground black pepper.
  •  Get a small baking pan.
  •  Spray the pan with non-stick cooking spray.
  •  Lay both fillets in pan.
  •  Then place the pan in the oven.
  •  Bake for about 15 minutes.
  • Serve with your favorite sauce.

Want more healthy recipes from Chef Jen? You can view her full Chef Spotlight on the Recipe Redo Blog here. You can also follow the Mayo Clinic Healthy Living Program on social media: Facebook, Twitter, Pinterest.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Southwest Taco Salad For Two

Spice up your dinner plans with this delicious recipe for two from Jen Welper, Executive Wellness Chef at the Mayo Clinic Healthy Living Program. What we love about this recipe is it’s well balanced list of ingredients and easy prep! We dare you to take a peek at the nutrition facts below and promise you’ll love what you find! Want more from Chef Jen? You can view her Chef Spotlight on the Recipe Redo Blog here.

Southwest Taco Salad

Serves 2

Nutrition Analysis per serving:  400 calories, 8g fat, 4g saturated fat, 37g protein, 48g carbohydrates, 7g sugar, 16g fiber, 600mg sodium

You will need: knife, cutting board, 2 medium saute pans, spoon

Ingredients

  • 4 cups Romaine lettuce
  • 1 cup red bell pepper
  • 1 cup green bell pepper
  • 2 poblano peppers
  • 1 ounce sharp cheddar cheese
  • 1 cup low-sodium black beans
  • 6 ounces ground turkey breast
  • 2  teaspoons paprika
  • 2 teaspoons cumin
  • ½ teaspoon garlic powder
  • ½  teaspoon onion powder
  • ½ teaspoon salt
  • ¼  teaspoon chili powder
  • ¼  teaspoon oregano
  • ¼ teaspoon cayenne powder
  • 2 teaspoons lime juice
  • ½ cup cooked quinoa

Action:

  1. Gather your ingredients. Chop the lettuce and peppers. Shred the cheese and rinse the beans. Heat a medium saute pan to medium heat and lightly spray with cooking spray. Once oil is warm, saute the peppers. Set aside and keep warm.
  2. Heat another medium saute pan to medium-high heat. Once hot, spray pan with cooking spray and brown the ground turkey. Add remaining seasonings, water, and lime juice and cook until seasonings are well combined.
  3. Place the lettuce in a bowl or dish. Top with vegetables, cheese, beans, quinoa, and turkey. Serve with Cilantro Lime Dressing and Pico de Gallo.    

Chef’s Note:

Other whole grains such as brown rice, barley or whole wheat couscous may be used in place of the quinoa. Adding whole grains can replace the ground turkey breast to make the dish completely vegetarian.

Shopping List

  • Romaine lettuce
  • Green bell pepper
  • Quinoa
  • Lime Juice
  • Low-sodium black beans
  • Red bell pepper
  • Poblano pepper
  • Ground turkey breast
  • Sharp cheddar cheese

Check for:

  • Onion powder
  • Paprika
  • Cayenne powder
  • Garlic powder
  • Salt
  • Cumin
  • Chili powder
  • Oregano 

Food Group       Mayo Clinic Pyramid Servings

Vegetable              2 1/2 servings

Protein/Dairy      2 1/2 servings

Carbohydrate       1 serving


Want more healthy recipes from Chef Jen? You can view her full Chef Spotlight on the Recipe Redo Blog here. You can also follow the Mayo Clinic Healthy Living Program on social media: Facebook, Twitter, Pinterest.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Slow Cooker Butternut Squash Soup

I’m a big fan of easy recipes. My slow cooker is my favorite kitchen tool for easy prep and yummy dishes that take little effort. Toss the ingredients in for this Butternut Squash Soup before you head out the door in the morning and when you return for dinner, it’ll be ready to be spooned in to a bowl. Yum! Dinner can’t get much easier than that. Happy cooking and enjoy!

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Ingredients

  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned coconut milk
  • optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)

For detailed preparation instructions, you can find the original recipe on Gimme Some Oven. Love what you taste? Follow Gimme Some Oven on social media: Facebook, Pinterest and Instagram.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority

 

 


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Fall Harvest Quinoa Salad

Meet your new favorite fall salad. With hearty greens and quinoa as a base, this salad wows tastebuds with a yummy Turmeric Tahini dressing. Pack it to go or enjoy it with a fall soup of your choice! Either way, you are in for a treat with this recipe! Happy cooking and enjoy!

fall-harvest-quinoa-salad-1

Ingredients

  • 1 cup uncooked quinoa
  • 1 delicata or acorn squash, halved, seeded + cut into half circles
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon McCormick Ground Cinnamon
  • pinch of McCormick Ground Cayenne Red Pepper, to taste
  • kosher salt + pepper
  • 1 1/2 cups baby kale
  • 1 apple, cored + thinly sliced
  • arils from 1 pomegranate
  • 1/4 cup toasted pumpkin seeds or roasted pistachios
  • 8 ounces halloumi cheese, sliced (omit if vegan)
  • 1 avocado, sliced
  • Turmeric Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon
  • kosher salt + pepper

The original recipe was published on Half Baked Harvest. Visit Half Baked Harvest for directions and other delicious harvest ready recipes. Can’t get enough of fall? Follow Half Baked Harvest on Facebook, Twitter and Pinterest.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority