Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Flavorful Greek Tomato Salad

What could be better than eating your veggies and loving it? This classic mediterranean dish adds some pizazz to the regular side-dish lineup. Mid-January is quickly approaching, and dedication to any 2015 resolutions are now being put to the test. Meeting your fitness goals is easy when you supplement your workout with tasty, guilt-free meal option such as these. As an added bonus, this dish is quick and simple to whip up on a whim!

 

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Greek Tomato Salad

Ingredients: (2-3 Servings)

  • 4 medium tomatoes, cut into 8 wedges
  • ½ of a cucumber, peeled, halved and sliced
  • ¼ cup sliced green onions
  • 8 kalamata olives, sliced
  • 3 Tbsp. low-fat feta cheese
  • ¼ cup red wine vinegar
  • 2 Tbsp. olive oil
  • ¼ tsp. garlic powder (or 1 clove garlic, minced)
  • ½ tsp. oregano
  • ¼ tsp . basil
  • ⅛ tsp. sugar
  • ⅛ tsp pepper
Author: Jen Nikolaus

Directions:

  1. Combine all veggies and feta cheese into a bowl.
  2. In a separate bowl whisk together oil, vinegar, and spices.
  3. Pour the whisked mixture over the veggies and toss the salad accordingly.
Photo courtesy of Jen Nikoulas. Original recipe published on Yummy Healthy Easy.
Jen, of the blog Yummy Healthy Easy, posts recipes that are taste-tested by her So-Cal family. All of her recipes are simple and delicious–the perfect solution for busy families that want to make healthy meals a priority. For more from Jen, check out amazing blog: Yummy Healthy Easy and connect with her on Facebook, Twitter, Pinterest and Instagram.

 


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Quick and Healthy Greek Salad Wrap

I love Greek Salads! It’s my go-to choice when dining out and for any lunch or dinner at home. Some may think that could get boring, but I love the flavors…every time! I usually top off my salads with my mother-in-law’s creamy Greek salad dressing, which I know turns my healthy salad into a not-so-healthy dish. This wrap gives new life to the classic Greek Salad and with the fresh vegetables and creamy cheeses it needs no added dressing.

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Greek Salad Wraps with Roasted Red Peppers

Ingredients: (1 Serving)

  • 1 large tortilla shell (I used Udi’s gluten free)
  • ¼ cup sliced roasted red pepper (about ¼ a pepper)
  • ½ cup baby spinach
  • ¼ cup sliced baby bella mushrooms
  • ¼ cup sliced cucumber
  • 2 tablespoons goat cheese
  • 2 tablespoons feta
  • 2 tablespoons sliced olives
  • 1 tablespoon chopped green onions

Directions:

  1. Heat a large skillet over medium heat.
  2. Lightly spray skillet. Place wrap in skillet.
  3. Lay the goat cheese, feta, sliced mushrooms, green onions, and roasted red peppers on the wrap. Let wrap cook 30 seconds – 1 minute or until wrap is lightly brown and the cheese has started to melt.
  4. Remove wrap from skillet and add spinach, cucumber, and olives.
  5. Wrap tightly and slice.
  6. This is excellent with a little hummus on the side!

 

Photo courtesy of Annie Holmes. Original recipe published on Maebells.
Annie is the gluten-free blogger behind Maebells that has a passion for revamping classic Southern comfort food into lighter, healthier, gluten-free meals. For more from Annie, head on over to her blog and connect with her on TwitterFacebook, and Pinterest.

 


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Red Mountain Resort’s Jerk Seasoned Roasted Quail with Agave Pomegranate Glaze

This Recipe is compliments of Red Mountain Resort, a member of Destination Spa Group.

Ingredients:

  • 4 Quail, semi-boneless (4 oz. each)
  • 4 Tbsp. goat cheese (1 oz. per serving)
  • Jerk seasoning (recipe below)
  • Pomegranate reduction (recipe below)
  • Basmati wild rice pilaf (recipe below)

Directions:

  1. Stuff quail with 1 oz. goat cheese.
  2. Dredge stuffed quail in jerk seasoning.
  3. Bake at 350 degrees for 20 minutes or until done.
  4. Top each cooked quail with 1 Tbsp. Pomegranate reduction.
  5. Serve with ½ cup Basmati wild rice pilaf.

Jerk Seasoning Ingredients:

  • 1 Tbsp. onion powder
  • 1 ½ tsp. dried thyme
  • 1 ½ tsp. ground allspice
  • 2 tsp. salt
  • 3 tsp. fructose (can substitute sugar)
  • 1 tsp. black pepper
  • 1 tsp. cayenne pepper
  • 1 ½ tsp. granulated garlic
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cinnamon Seasoning

Seasoning Directions:

  1. Mix all ingredients well.

Pomegranate Reduction Ingredients:

  • 1 cup pomegranate juice
  • 1 Tbsp. agave syrup

Reduction Directions:

  1. Reduce pomegranate juice to 1/4 cup (be sure it has a syrup consistency).
  2. Add agave syrup and stir.

Basmati Wild Rice Pilaf Ingredients

  • 1 Tbsp. pure olive oil
  • 2 Tbsp. diced yellow onions
  • 2 Tbsp. diced carrots
  • 2 Tbsp. diced celery
  • 1 cup basmati white rice
  • 1 tsp. tarragon
  • ½ tsp. allspice
  • ½ tsp. salt
  • 1/8 tsp. black pepper, fresh ground
  • 2 cups chicken stock
  • ¼ cup cooked wild rice

Rice Directions:

  1. Bring pure olive oil to smoke point.
  2. Add diced yellow onions, carrots and celery. Sauté until onion starts to turn clear.
  3. Add basmati white rice, stir and sauté on medium heat for 5 minutes
  4. Stir in tarragon, allspice, salt and pepper.
  5. Add chicken stock.
  6. Bring to a boil. Reduce to simmer, cover and cook until done.
  7. Mix in cooked wild rice.