Archive for category Recipes
Recipe: Apricot-Cherry Triffle
Posted by admin in Health & Nutrition, Recipes, Wellness on July 20th, 2009
Looking to get your daily fruit servings but also want dessert?! Try this diet-friendly dessert from Annie Clemmons, pastry chef at Cyrus in Healdsburg, California from Self magazine.
Serves 4
INGREDIENTS
6 ripe apricots, halved and pitted
1 teaspoon fresh lemon juice
2 teaspoons apricot nectar
1/2 teaspoon vanilla extract
1 angel food cake, cut into 1/2-inch slices
2 1/2 cups nonfat plain yogurt
1 cup bing cherries, halved and pitted
PREPARATION
Cook first 4 ingredients in a medium saucepan over low heat for about 10 minutes or until apricots start to release juices. Remove from heat; set aside. Lay cake slices on waxed paper. Using a standard “rocks” glass, cut out 12 circles of cake. When apricots are cool, puree in blender 2 minutes or until smooth. Cover, and refrigerate 30 minutes.
Stir yogurt into apricot mixture. Place a few cherry halves on the bottom of a rocks glass. Spoon 2 tbsp yogurt-apricot mixture over cherries; cover with a slice of cake; repeat twice. Top with cherries and a drizzle of yogurt-apricot mixture.
THE SKINNY
359 calories per serving, 1.2 g fat (0.3 g saturated), 73.8 g carbs, 3.1 g fiber, 14.9 g protein
Recipe: Southwestern Burger
I love burgers! Unfortunately I could eat one almost everyday…so bad I know – but if you’re like me and need to get your burger fix, try this healthy recipe the Southwestern Burger from Self magazine.
Serves 4
INGREDIENTS Vegetable oil cooking spray 1 pound ground sirloin 1/2 red bell pepper, cored, seeded and grated 1 egg white 1 teaspoon salt 1/2 teaspoon hot sauce 1/2 cup fresh corn kernels 1 cup diced tomato 2 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 4 whole-wheat burger buns
PREPARATION Coat grill with cooking spray; heat on high. Mix sirloin, bell pepper, egg white, 1/2 tsp of the salt and hot sauce in a bowl. Form into four 4-inch patties. Set aside. Cook corn with 1 tbsp water in microwave 30 seconds; mix with tomato, cilantro, juice and remaining 1/2 tsp salt in another bowl. Grill burgers 12 minutes, turning halfway through, until no longer red in the center. Place on buns and top with salsa. Serve with Grilled Tricolor Peppers.
THE SKINNY 444 calories per burger, 19 g fat (7.1 g saturated), 37.5 g carbs, 4.6 g fiber, 31 g protein
Recipe: Unsloppy Joe
Mmmm, I have to admit I love sloppy joes – so here’s a healthier way to make them!
PREP TIME 15 Min COOK TIME 15 Min READY IN 30 Min
INGREDIENTS 1 tablespoon olive oil 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrots 1/2 cup chopped green bell pepper 1 clove garlic, minced 1 (14.5 ounce) can diced tomatoes 1 1/2 tablespoons chili powder 1 tablespoon tomato paste 1 tablespoon distilled white vinegar 1 teaspoon ground black pepper 1 (15 ounce) can kidney beans, drained and rinsed 8 kaiser rolls
DIRECTIONS Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes. Stir in kidney beans, and cook an additional 5 minutes. Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses. Spoon bean mixture evenly into rolls and replace tops. Serve immediately.
Servings Per Recipe: 8
Calories: 205 Total Fat: 3.9g Cholesterol: 0mg Sodium: 580mg Total Carbs: 35g Dietary Fiber: 6.2g Protein: 7.8g
Healthy Celebrity Chef Recipes
Posted by admin in Health & Nutrition, Misc., Recipes, Wellness on December 3rd, 2008
Wish you had a celebrity chef in your kitchen?!….yeah, me too!! Well although we can’t have the meal prepared for us like a celebrity, we can at least eat like one – and on your own budget. Check out Rocco DiSpirito’s Healthy Celebrity Chef Recipes from Mind, Body & Spirit Fitness.
Rocco DiSpirito’s Chicken & White Bean Soup with Spinach & Parmesan
“To make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together — and serve.”
Makes 4 servings.
Shopping List
FRESH: Boneless, skinless chicken breasts; basil; baby spinach; Parmigiano-Reggiano cheese
STAPLES: Crushed red pepper; low-sodium chicken broth; salt and pepper
PACKAGED: Pasta sauce; cannellini beans
For Ingredients, Preparation and Nutrition follow the link below. Read the rest of this entry »
Recipe: Turkey Day Dinner; Side Dishes
Posted by admin in Health & Nutrition, Misc., Recipes, Wellness on November 26th, 2008
Well Thanksgiving is here…and how quick it came! If you’re scrambling around last minute trying to toss together a Turkey Day dinner, or prepare something quick and easy to bring to a host(ess) house, here’s a couple of side dishes that are nutritious, delicious and cuts down cooking time from Self Magazine!
Serves 8
IngredientsCorn bread
Vegetable-oil cooking spray
* 1 cup cornmeal
* 1 cup flour
* 3 tablespoons sugar
* 1 tablespoon baking powder
* 1 tablespoon baking powder
* 1 cup skim milk
* 1 egg
* 1 tablespoon butter, melted
Stuffing
1 large orange
* 1 bag (12 oz) fresh or frozen cranberries, fully thawed
* 2 tablespoons honey (optional)
* 4 oz Neufchâtel (reduced-fat cream cheese)
* Corn bread crumbs (from recipe above)
* 2 eggs, beaten
* 2 teaspoons cinnamonPreparation
For corn bread
Preheat oven to 400° and coat a 9″ square baking pan (or one 12-muffin muffin tin) generously with cooking spray. Mix cornmeal, flour, sugar, baking powder and a fat pinch of salt in a large bowl. In another bowl beat together milk, egg and butter. Pour wet ingredients into dry, stirring until just combined. Don’t worry in the slightest about the odd lump. Pour into pan and bake about 15 minutes or until a knife inserted comes out clean. Let cool.
For stuffing
Zest the orange (i.e., grate the peel), then juice it. Put cranberries in a heavy-bottomed saucepan with the juice and zest. Bring to a simmer over medium-high heat and add honey if you’re going for that option. (I like my stuffing vibrantly astringent and don’t add honey, but I know that most people prefer it to have less edge.) Cover, turn down the heat slightly and simmer about 5 minutes. Add Neufchâtel in small bits and stir, off the heat, until it melts, then add crumbled corn bread?and here’s where you can leave it (refrigerated for up to 24 hours) until you want to bake it. At which time, beat in eggs and season with salt, pepper and cinnamon.
Assembly
Fill an ovenproof dish with stuffing. I use a pan that’s 8″ square and 1 1/2″ deep. I know that doesn’t sound very big, but you’ll get 9 brownie-sized slabs out of it. Bake in a 375° oven for about 30 minutes. If you want to stuff the turkey with this stuffing, and it certainly benefits because the stuffing absorbs the meatiness from the bird, remember to include the weight of the stuffing in the total cooking time.
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