Wednesday, May 23, 2012

Healthy Recipes

The healthy weekend spent with my mom was a great success. We selected three recipes to try. They were great!

Papaya-Berry Yogurt Parfaits

My review: super yummy and easy. We were surpised how much juice came from a dry looking piece of ginger! Highly recommend.

Prep Time: 20 min
Total Time: 20 min
Serves: 6
  • 3 containers (5.3 ounces each) plain nonfat Greek yogurt
  • 5 tablespoons honey
  • 1 1/2 teaspoons grated lemon zest, plus 1 tablespoon juice
  • 1 piece fresh ginger (about 2 inches)
  • 1 papaya (1 pound), peeled, halved lengthwise, seeds discarded, cut into 1/2-inch cubes
  • 1 package (6 ounces) fresh blackberries
  • 1 package (6 ounces) fresh raspberries
  • 1/4 cup chopped fresh mint, plus sprigs for garnish
  • 1/2 cup granola
1.     In a small bowl combine yogurt, 3 tablespoons honey, and zest; set aside.
2.     Using the large holes of a box grater, grate the ginger (no need to peel) into a small bowl. Squeeze ginger through a fine-meshed sieve or strainer placed over a medium bowl to get a total of 1 tablespoon ginger juice. Discard pulp. To the bowl with the juice, add remaining 2 tablespoons honey and lemon juice; whisk to combine. Add papaya, blackberries, and raspberries and toss gently to coat.
3.     To serve: Spoon half the fruit and juices among six 8-ounce tall glasses. Sprinkle chopped mint over the fruit. Top with half the yogurt mixture and half the granola. Layer with the remaining fruit, yogurt, and granola. Garnish with mint sprigs.

Chicken with Mango & Carrots Salad

My review: We couldn't find Bibb lettuce so we picked a substitute. It was originally a wrap recipe but end up much easier as a salad. I added the kiwi later when I had leftovers. I must say it's better the first day. For some reason I didn't like the carrot/mango mixture cold but more at room temp. Perfect summer meal!

  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • Coarse salt and ground pepper
  • 1 medium carrot, cut into matchsticks
  • 1/2 green mango, peeled and cut into matchsticks
  • 1 tablespoon vegetable oil, plus more for grill grates
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced peeled fresh ginger
  • 3 thin chicken cutlets (about 3 ounces each)
  • 24 small leaves Bibb lettuce, from about 3 heads
  • 1/4 cup fresh cilantro leaves
1.     In a medium bowl, stir vinegar, sugar, and 1 teaspoon salt until sugar is dissolved. Add carrot and mango; toss to combine. Let stand at room temperature, tossing occasionally, at least 30 minutes, or refrigerate up to a day
2.     Heat grill or grill pan to high; lightly oil grates. In a shallow dish, combine lime juice, ginger, and oil; season with salt and pepper. Add chicken and let marinate for no more than 5 minutes. Grill chicken until browned and opaque throughout, 1 to 3 minutes per side; transfer to a plate to cool.
3.     Thinly slice chicken; toss with carrot mixture. Divide mixture among lettuce leaves; drizzle with juice from carrots and sprinkle with cilantro.

Whole-Wheat Spaghetti w/Escarole & Gorgonzola  

My review: Don't skimp on the escarole lettuce. It cooks down very small. This was extremely yummy. You can see we added grilled chicken as well. I wasn't crazy about the Gorgonzola cheese. It was bitter and the greens are slightly bitter as well. So I'll probably make it with another cheese next time. This is very much like a comfort food meal but healthier :)

Prep: 20 min
Total Time: 30 min
Serves: 4
·         Coarse salt and ground pepper
·         8 ounces whole-wheat spaghetti
·         3 tablespoons butter
·         1 medium onion, halved and thinly sliced
·         2 garlic cloves, minced
·         2 medium heads escarole (12 ounces each), ends trimmed, leaves cut crosswise into bite-size pieces, washed (but not dried)
·         4 ounces Gorgonzola cheese, crumbled (1 cup)
1.     Bring a large pot of salted water to a boil. Cook pasta until al dente; drain, and return to pot.
2.     Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion starts to brown, 6 to 8 minutes.
3.     Add as much escarole to skillet as will fit; season with salt and pepper. Cook, tossing frequently, adding more escarole as room becomes available. Continue to cook until escarole is tender, 2 to 3 minutes.
4.     Add remaining tablespoon butter and escarole mixture (with any pan juices) to pasta in pot; season with salt and pepper, and toss to combine. Sprinkle with Gorgonzola, and serve immediately.
Happy & Healthy tummies :)

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