Recipe Redo Blog

Traditional Recipes Redone…Healthier


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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!

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Ingredients
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
 Directions
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.
Notes
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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Turkey Burgers with Fig Salsa from The Oaks Spa

turkey burgers with fresh fig salsa

Tis’ the season for BBQ’s and family get-togethers! Just because you are striving to meet healthy eating goals does not mean that you have to opt out of Summer fun too! Make a healthy swap to Turkey Burgers and you won’t miss a beat on the grill. Get your entire family aboard and make a switch to Turkey Burgers– the kids won’t even notice a difference. For an even healthier spin on this summertime staple, ditch the bun and opt for pita bread. Happy grilling! If you’ve enjoyed this recipe, be sure to check out more from Christine Denney and The Oaks Spa.

Turkey Burgers with Fresh Fig Salsa

(Serves 6)

Ingredients:

For the Fresh Fig Salsa:

  • 2½ cups fresh figs, diced
  • ½ cup yellow bell pepper, diced
  • ¼ cup finely minced red onion
  • ½ cup dried cranberries (raisins can be substituted)
  • 1 jalapeno, seeded and minced, or 2 tsp. dried red chili flakes
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp olive oil
  • 1 Tbsp minced or grated fresh ginger

For the Turkey Burger:

  • 1 ½ lbs. ground turkey
  • 1/3 cup chopped fresh figs
  • 1 Tbsp balsamic vinegar
  • ¼ cup finely minced red onion
  • ½ tsp black pepper
  • 2 Tbsp chopped fresh basil (2 tsp. dried)

Directions:

  • Combine salsa ingredients and chill for approximately two hours to meld flavors.
  • Combine all of the ingredients, but do not over-mix.
  • Divide into 6 portions and shape into burgers. Or, these can be made into meatballs for an appetizer. Chill for one hour before cooking.
  • Using a non-stick spray for your grill or sauté pan, spray generously and cook burgers over medium heat for 3-5 minutes per side, depending on thickness. (Meat should register 165 degrees in the center.)
  • Serve warm with fresh fig salsa. If “meatballs” are made, they could be used with an arugula salad, adding Gorgonzola, feta or goat cheese if desired, and the salsa could be the “dressing.”

 


 

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This recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. Her recipes are always fresh and inspired by her love of nutrition and eating well. You can find that her cookbook, Recipes from the Heart, is available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.


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Kiwi Glazed Cheesecake from The Oaks Spa

Wrap your mind around this: a summer dessert that’s just 110 calories a slice! Many recipes for cheesecake can often be high in calories and sugar– but this redo is an absolutely necessary indulgence sans the guilt. Even better? Few ingredients and easy preparation. Strawberries and kiwis are arguably the summer staples as far as fruit is concerned and this recipe features both! Cool off poolside with a slice and enjoy. If you’re absolutely obsessed with this dessert as I know you will be, head over to The Oaks Spa and sample the original from Christine Denney!

Kiwi Glazed Cheesecake

(Serves 10, 110 Calories/serving)

Preheat oven to 350 degrees.  Spray a 9 inch pie plate with a nonstick spray.

Ingredients:

  • 3 cups nonfat cottage cheese
  • 2 whole eggs
  • 2 Tbsp. agave (or honey)
  • 1 ½ tsp. vanilla extract
  • 2 Tbsp. lemon juice

For the Cheesecake:

Process everything except the eggs in a blender or food processor until creamy.  Add eggs and process until combined.  Pour the mixture into the prepared pie plate and bake approximately 30 minutes until the center is set.  Refrigerate for at least one half hour before adding the fruit and glaze.

Kiwi, strawberry and glaze preparation:

Peel and thinly slice five kiwis.  Slice about 6 strawberries.  Prepare the following glaze:

In a small pan, heat ½ cup apple juice concentrate.  Mix two teaspoons of arrowroot or cornstarch with two tablespoons of water.  When apple mixture boils, add arrowroot mixture and whisk until incorporated and beginning to simmer.  Cool at room while you are waiting for cheesecake to be ready.

When cheesecake has chilled for one half hour, arrange kiwi and strawberry slices decoratively around cheesecake.  With a pastry brush, apply cooled glaze to fruit and fill in any places that fruit is not covering.  This will be best if chilled for at least another two hours, or overnight.  Slice and serve, either as is or with a fresh raspberry sauce.


logo-red-OaksSpaThis recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. Her recipes are always fresh and inspired by her love of nutrition and eating well. You can find that her cookbook, Recipes from the Heart, is available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.


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Butter Lettuce with Kiwis and Raspberry Viniagrette

For a healthy crunch to brighten your day, consider tossing together a plate of veggies and fruit! This recipe is packed full of everything delicious! Christine Denney, food director of The Oaks at Ojai Spa has a way of making salads that will leave you feeling reenergized and refreshed. I’m in love with the way the kiwis and raspberry vinaigrette add a summer flair that is reminiscent of poolside days. Enjoy this salad on-the-go at work or bring it to a picnic!

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Butter Lettuce with Kiwis and Raspberry Vinaigrette

The Greens

  • 1 large head butter lettuce, leaves washed and dried
  • 1 basket fresh raspberries
  • 2 kiwis

Divide lettuce leaves among six salad plates.  Adorn each plate with several slices of kiwi, and divide the berries evenly among them.  Dress with the vinaigrette, below.

The Vinaigrette

  • 1/2 c. water
  • 1 T. honey or agave
  • 1/2 T. arrowroot
  • 1/4 c. raspberry vinegar
  • 1/4 t. stone ground mustard

Combine water, honey and arrowroot in a small sauce pan and cook over low heat to thicken.  Whisk vinegar and mustard into dressing and mix well.  Chill before using.

Nutritional Information:  per serving

  • 6 servings/250 calories each
This recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. Her recipes are always fresh and inspired by her love of nutrition and eating well. You can find that her cookbook, Recipes from the Heart, is available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.