#DA2014 Healthy Recipe

Cornbread and Sausage Stuffing Recipe

Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 h

Ingredients

  • 1 pounds sausage, Italian turkey, sweet italian turkey sausage, (about 4 links) casings removed
  • 2 cup(s) onion(s), finely chopped
  • 1 1/2 cup(s) celery, finley chopped
  • 1/4 teaspoon salt
  • pepper, black ground, to taste
  • 2 pounds cornbread, prepared, cut into 3/4 inch cubes (about 12 cups)
  • 1/4 cup(s) parsley, fresh, chopped
  • 1 tablespoon sage, fresh, chopped
  • 2 cup(s) broth, chicken, less sodium, (1.5 – 3 cups)

Preparation

1. Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray.

2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.

3. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.

4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Quick Info:

 Servings
Contains Wheat/GlutenContains Wheat/Gluten
Contains Red MeatContains Red Meat
Nutritional Info (Per serving):

Calories: 242, Saturated Fat: 3g, Sodium: 692mg, Dietary Fiber: 2g, Total Fat: 8g, Carbs: 34g, Cholesterol: 29mg, Protein: 10g

Carb Choices: 2.5
============================

Tilapia and Summer Vegetable Packets Recipe

Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins

Ingredients

  • 1 cup(s) tomato(es), grape, or cherry, quartered
  • 1 cup(s) squash, summer (yellow), diced
  • 1 cup(s) onion(s), red, thinly sliced
  • 12 piece(s) beans, green, trimmed and cut into 1-inch pieces
  • 1/4 cup(s) olive(s), black, pitted and coarsely chopped
  • 2 tablespoon lemon juice
  • 1 tablespoon oregano
  • 1 tablespoon oil, olive, extra virgin
  • 1 teaspoon capers, rinsed
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, black ground, divided
  • 1 dash(es) cooking spray, to coat foil
  • 1 pounds fish, tilapia, fillets, cut into 4 equal portions

Preparation

1. Preheat grill to medium. (No grill? See Oven Variation, below.)2. Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
3. To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray.
4. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
5. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
6. Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

Quick Info:

 Servings
Quick MealQuick Meal
Nutritional Info (Per serving):

Calories: 181, Saturated Fat: 1g, Sodium: 435mg, Dietary Fiber: 2g, Total Fat: 7g, Carbs: 8g, Cholesterol: 57mg, Protein: 24g

Carb Choices: 0.5
Recipe Source:Eating Well
================================

Chocolate-Hazelnut Cake Recipe

Prep Time: 30 mins
Cook Time: 55 mins
Rest Time: 55 mins
Total Time: 2 h 20 mins

Ingredients

  • 1/2 cup(s) dates, pitted and whole, chopped
  • 1/2 cup(s) cocoa powder, unsweetened, “natural” or Dutch-process
  • 1 teaspoon coffee granules, instant
  • 1/2 cup(s) water, boiling
  • 1/2 cup(s) nuts, hazelnuts, chopped, plus 2 tablespoons for garnish
  • 2 slice(s) bread, white, reduced-calorie, firm, crusts trimmed
  • 1/3 cup(s) flour, all-purpose
  • 1/4 teaspoon salt
  • 2/3 cup(s) sugar, powdered, divided
  • 2 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1 large egg(s)
  • 3 large egg(s), or 2 tablespoons dried egg whites, reconstituted according to package directions
  • 1/3 cup(s) cocoa powder, unsweetened
  • 2 ounce(s) chocolate, bitter or semisweet, (not unsweetened), finely chopped (1/3 cup)
  • 1 tablespoon corn syrup, light-colored
  • 1/4 cup(s) water, boiling
  • 1/2 teaspoon vanilla extract
  • 1 cup(s) sugar, powdered
  • 1 sheet(s) paper, parchment

Preparation

To prepare cake:
1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the bottom with parchment or wax paper.
2. Combine dates, cocoa and instant coffee in a small bowl. Add boiling water and stir until the cocoa has dissolved. Cover and let stand until the dates have softened and the mixture has cooled to room temperature, about 20 minutes.
3. Meanwhile, spread hazelnuts in a shallow baking dish and bake until fragrant and lightly toasted, 5 to 10 minutes. Transfer to a plate and let cool.
Grind bread into fine crumbs in a food processor. Measure to make sure you have 1/2 cup. Transfer to a large bowl. (No need to wash the workbowl between steps.)
4. Place 1/2 cup of the hazelnuts in the food processor. Add flour and salt; process until the nuts are finely ground. Transfer to the bowl with the breadcrumbs.
5. Scrape the cooled date mixture into the food processor. Add 1/3 cup sugar, oil, vanilla and whole egg; process until smooth, stopping several times to scrape down the sides of the workbowl. Scrape the mixture into the bowl with the breadcrumbs and nuts. Mix gently with a rubber spatula.
6. Beat egg whites with an electric mixer in a clean large mixing bowl until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff, glossy peaks form. Add one-fourth of the beaten whites to the batter and whisk until blended. Fold in the remaining whites with a rubber spatula just until blended. Scrape the batter into the prepared pan, spreading evenly.
7. Bake the cake until the top springs back when touched lightly, 25 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes. Coat the rack with cooking spray and invert the cake onto it to cool completely.

Meanwhile, to prepare glaze:
1. Combine cocoa, chocolate, corn syrup and instant coffee in a medium bowl. Add boiling water and stir with a wooden spoon until the chocolate has melted and the mixture is smooth.
2. Stir in vanilla. Gradually add confectioners’ sugar (to the chocolate mixture), beating with an electric mixer, slowly at first, then gradually increasing speed, until the glaze is smooth and thickened. (The mixture may seem lumpy at first, but it will smooth out.) Cover with plastic wrap and let sit at room temperature until the mixture is set, about 30 minutes.
3. To finish the cake, place it bottom-side up on a serving plate. Place several strips of wax paper under the bottom edge to protect the plate from drips. Spoon on glaze and spread it evenly over the top and sides of the cake with an icing spatula or knife. Arrange the remaining 2 tablespoons hazelnuts around the top outside edge. Discard the wax paper before serving.

Quick Info:

 Servings
Contains NutsContains Nuts
Contains Wheat/GlutenContains Wheat/Gluten
Contains EggContains Egg
VegetarianVegetarian
Nutritional Info (Per serving):

Calories: 234, Saturated Fat: 2g, Sodium: 86mg, Dietary Fiber: 4g, Total Fat: 9g, Carbs: 38g, Cholesterol: 18mg, Protein: 5g

Carb Choices: 2.5
Recipe Source:Eating Well
============================

Goat Cheese Kisses Recipe

Prep Time: 35 mins
Total Time: 35 mins

Ingredients

  • 3 tablespoon nuts, hazelnuts, or pistachios, finely chopped, (3/4 ounce)
  • 6 ounce(s) cheese, goat, soft
  • 6 apricot(s), dried, or dried figs, each cut into quarters

Preparation

1. Line a plate or small tray with wax paper. Place nuts in a shallow dish.
2. Scoop a heaping 1/2 teaspoon goat cheese and press a piece of dried apricot (or fig) into the center. Wrap the cheese around the dried fruit to form a ball.
3. Roll the ball in the chopped nuts to create a crust; set on the plate or tray. Repeat with remaining goat cheese, dried fruit and nuts.

Quick Info:

 Servings
Quick MealQuick Meal
Contains NutsContains Nuts
Contains DairyContains Dairy
VegetarianVegetarian
Nutritional Info (Per serving):

Calories: 28, Saturated Fat: 1g, Sodium: 26mg, Dietary Fiber: 0g, Total Fat: 2g, Carbs: 1g, Cholesterol: 3mg, Protein: 1g

Recipe Source:Eating Well
===========================

Fresh Strawberry Dressing Recipe

Prep Time: 10 mins
Total Time: 10 mins

Ingredients

  • 1 cup(s) strawberries, rinsed, hulled and sliced, (6 large berries)
  • 1 tablespoon vinegar, balsamic
  • 3/4 teaspoon pepper, black ground
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoon oil, almond, or canola oil

Preparation

1. Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides.
2. Add oil and process until smooth.

Quick Info:

 Servings
Quick MealQuick Meal
Contains NutsContains Nuts
VegetarianVegetarian
GERD-FriendlyGERD-Friendly
Heart-HealthyHeart-Healthy
Diabetes-FriendlyDiabetes-Friendly
Nutritional Info (Per serving):

Calories: 26, Saturated Fat: 0g, Sodium: 49mg, Dietary Fiber: 0g, Total Fat: 2g, Carbs: 1g, Cholesterol: 0mg, Protein: 0g

Recipe Source:Eating Well
============================

Deep-Dish Apple Pie Recipe

Prep Time: 1 h 30 mins
Cook Time: 55 mins
Rest Time: 1 h 30 mins
Total Time: 3 h 55 mins

Ingredients

  • 1 1/4 cup(s) flour, whole-wheat pastry, *
  • 1 1/4 cup(s) flour, all-purpose
  • 2 tablespoon sugar, granulated
  • 1/2 teaspoon salt
  • 4 tablespoon butter, unsalted, cold
  • 1/4 cup(s) sour cream, reduced-fat
  • 3 tablespoon oil, canola
  • 4 tablespoon water, ice water
  • 6 cup(s) apple, McIntosh, thinly sliced, peeled (about 2 pounds)
  • 6 cup(s) apple(s), Granny Smith, thinly sliced, peeled (about 2 pounds)
  • 2/3 cup(s) sugar, brown, light, packed
  • 1 tablespoon lemon juice
  • 1 1/4 teaspoon cinnamon, ground, divided
  • 1/8 teaspoon nutmeg, ground
  • 1 pinch allspice, ground
  • 1 pinch salt
  • 2 tablespoon flour, all-purpose
  • 1 teaspoon sugar, granulated
  • 1 large egg white(s), lightly beaten, for brushing

Preparation

1. To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times-the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.

2. Meanwhile, make filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.

3. To assemble & bake pie: Position a rack in lower third of oven; preheat to 425°F.

4. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.

5. Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375° and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.
*Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.

Quick Info:

 Servings
Contains Wheat/GlutenContains Wheat/Gluten
Contains DairyContains Dairy
Contains EggContains Egg
VegetarianVegetarian
Nutritional Info (Per serving):

Calories: 344, Saturated Fat: 4g, Sodium: 143mg, Dietary Fiber: 5g, Total Fat: 10g, Carbs: 62g, Cholesterol: 14mg, Protein: 4g

Carb Choices: 4
Recipe Source:Eating Well

==============

Cherry-Almond Crumble Recipe

Prep Time: 15 mins
Cook Time: 45 mins
Rest Time: 10 mins
Total Time: 1 h 10 mins

Ingredients

  • 1 dash(es) cooking spray, to coat baking dish
  • 1 1/2 pounds cherries, sweet, dark, pitted, (about 5 cups)
  • 1 cup(s) raspberries
  • 1/3 cup(s) sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 2/3 cup(s) flour, whole-wheat
  • 1/2 cup(s) oats, rolled, (not instant)
  • 1/2 cup(s) sugar, brown, light, packed
  • 1 teaspoon cinnamon, ground
  • 1 pinch salt
  • 1 tablespoon butter, cut into small pieces
  • 1 tablespoon oil, canola
  • 3 tablespoon orange juice concentrate
  • 1 tablespoon nuts, almonds, slivers, or walnuts, chopped
  • 1 1/2 cup(s) ice cream, low-fat, vanilla, or nonfat vanilla frozen yogurt (optional)

Preparation

1. Preheat oven to 375°F. Coat an 8-by-8-inch baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.2. To make the filling: Combine cherries, raspberries, sugar, cornstarch, lemon juice and kirsch or brandy (if using) in a large bowl. Toss to coat. Place the filling in the prepared baking dish. Cover with foil and bake for 20 minutes.
3. Meanwhile, make the topping: Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until dry ingredients are moistened.
4. When the filling has baked for 20 minutes, stir it and sprinkle the topping evenly over the surface. Sprinkle with almonds (or walnuts). Bake, uncovered, until fruit is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature with ice cream (or frozen yogurt), if desired.

Quick Info:

 Servings
Contains NutsContains Nuts
Contains Wheat/GlutenContains Wheat/Gluten
Contains DairyContains Dairy
VegetarianVegetarian
Nutritional Info (Per serving):

Calories: 248, Saturated Fat: 1g, Sodium: 17mg, Dietary Fiber: 5g, Total Fat: 5g, Carbs: 52g, Cholesterol: 4mg, Protein: 4g

Carb Choices: 3
Recipe Source:Eating Well
==========================

Cranberry-Almond Granola Recipe

Prep Time: 10 mins
Cook Time: 35 mins
Rest Time: 20 mins
Total Time: 1 h 5 mins

Ingredients

  • cooking spray
  • 2/3 cup(s) juice, apple, unsweetened concentrate, thawed
  • 1/2 cup(s) maple syrup
  • 1/3 cup(s) oil, almond, or oil, canola
  • 1/4 cup(s) sugar, brown, dark, packed
  • 1 tablespoon cinnamon, ground
  • 1/2 teaspoon salt
  • 5 cup(s) oats, rolled, (not quick-cooking)
  • 1 cup(s) wheat germ, toasted
  • 1 cup(s) nuts, almonds, raw, coarsely chopped
  • 1/2 cup(s) sunflower seeds
  • 1 cup(s) cranberries, dried, divided

Preparation

1. Position racks in the top and bottom thirds of the oven; preheat to 325°F. Coat 2 large baking sheets with sides with cooking spray.2. Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in cinnamon and salt.
3. Mix oats, wheat germ, almonds and sunflower seeds in a large bowl. Stir in the juice mixture; toss to coat.
4. Spread the granola evenly on the prepared baking sheets.
5. Bake the granola for 15 minutes, stirring once or twice. Reverse sheets top to bottom and back to front. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more.
6. Transfer the baking sheets to wire racks; stir 1/2 cup dried cranberries into the granola on each sheet. Let cool completely.

Quick Info:

 Servings
Contains NutsContains Nuts
Contains Wheat/GlutenContains Wheat/Gluten
VegetarianVegetarian
Good for LeftoversGood for Leftovers
Most PopularMost Popular
GERD-FriendlyGERD-Friendly
Heart-HealthyHeart-Healthy
Diabetes-FriendlyDiabetes-Friendly
Nutritional Info (Per serving):

Calories: 262, Saturated Fat: 1g, Sodium: 67mg, Dietary Fiber: 5g, Total Fat: 11g, Carbs: 37g, Cholesterol: 0mg, Protein: 7g

Carb Choices: 2
Recipe Source:Eating Well
===========================

Inside-Out Cheeseburgers Recipe

Prep Time: 20 mins
Cook Time: 10 mins
Rest Time: 5 mins
Total Time: 35 mins

Ingredients

  • 1/4 cup(s) cheese, cheddar, shredded
  • 1/4 cup(s) cheese, gruyere, shredded
  • 1 pounds beef, lean ground, 90% lean
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoon paprika
  • 1/4 teaspoon pepper, black ground

Preparation

1. Preheat grill to medium-high or preheat the broiler.2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.)

To broil:
 Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well.
5. In either case, let the burgers stand for 5 minutes before serving.

Quick Info:

 Servings
Nutritional Info (Per serving):

Calories: 250, Saturated Fat: 7g, Sodium: 164mg, Dietary Fiber: 0g, Total Fat: 15g, Carbs: 2g, Cholesterol: 74mg, Protein: 25g

Recipe Source:Eating Well

==============

Gingered Mango-Pineapple Crisp in Wonton Cups Recipe

Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins

Ingredients

  • cooking spray
  • 24 wonton wrappers, 3 1/2 inch squares
  • 1 medium mango(es), seeded, peeled, and cut into 1/2-inch cubes
  • 20 ounce(s) pineapple, canned, tidbits, drained
  • 1/4 cup(s) nuts, chopped macadamia
  • 3 tablespoon flour, all-purpose
  • 2 tablespoon ginger, crystallized, chopped
  • 2 tablespoon sugar
  • 1/8 teaspoon salt
  • 2 tablespoon butter
  • whipped dessert topping, light, (optional)

Preparation

1. Preheat oven to 375°F. Lightly coat twelve 2 1/2-inch muffin cups with nonstick cooking spray. Press 2 wonton wrappers into each muffin cup, staggering corners of the wonton wrappers.2. In a medium bowl, gently stir together mango and pineapple. Divide mango mixture among wonton-lined muffin cups.3. In a small bowl, combine nuts, flour, ginger, sugar or sugar substitute, and salt. Using a pastry blender, cut butter into the nut-flour mixture to make coarse crumbs. (Or use two knives, cutting through the mixture at cross angles.) Top fruit with the nut-flour-butter mixture.4. Bake for 20 to 25 minutes or until edges of wontons are golden brown and filling is bubbly. Cool in muffin cups 5 minutes; remove to wire rack to cool slightly. Serve warm. (Do not hold longer than 2 hours.) If desired, top individual servings with whipped topping.

Quick Info:

 Servings
Nutritional Info (Per serving):

Calories: 131, Saturated Fat: 1g, Sodium: 76mg, Dietary Fiber: 1g, Total Fat: 4g, Carbs: 23g, Cholesterol: 6mg, Protein: 2g

Exchanges: Other Carb: 1.5, Fat: 0.5
Carb Choices: 1.5

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