Choose Healthy Recipes: Entrées
Breaded Turkey Breast topped with
Tomatoes and Fresh Mozzarella by Chef Marc
Ingredients
- 4, 4-ounce turkey medallions
- ¼ pound fresh mozzarella (cubed)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh basil (chopped into ¼ inch pieces)
- 1 cubed medium fresh tomato
- 4 fresh romaine leaves
- 2 whole eggs
- 1 ½ cups wheat bread crumbs
- salt and pepper to taste
Procedure
In a medium mixing bowl whisk eggs, add salt and pepper to taste, and turkey medallions. Bread turkey medallions in wheat bread crumbs and set aside. In a medium non-stick baking pan place medallions and bake at 350 degrees for 25-30 minutes or until medallions are golden brown and fully cooked. In a separate mixing bowl combine tomatoes, mozzarella, basil, olive oil, salt and pepper to taste and marinate in refrigerator for 15-20 minutes. Place romaine leaf on plate. Add turkey breast (sliced into ¼” slices). Top with tomato and mozzarella mixture and serve. Serves 4-6.
Choose Healthy Alfredo Sauce
Ingredients
- 1 cup fat free evaporated milk
- 1/2 teaspoon olive oil
- 1 teaspoon garlic minced
- 1/4 teaspoon white pepper
- 1/4 cup grated parmesan cheese
- 1/8 teaspoon better than bullion, chicken flavor
- 1/4 teaspoon Pillsbury shake & blend flour
- 1 tablespoon brummel & brown spread
Procedure
Saute garlic in olive oil until translucent. Reduce heat, add milk and cheese. Then add shake and blend flour. Whisk until blended. Bring to boil. Keep wisking. Remove from heat. Add brummel & brown spread, white pepper and better than bullion. Whisk until all ingredients are incorporated. Serves 4.
Nutrition Facts per Serving:
- 125 calories
- 6 grams total fat
- 2 grams saturated fat
- 8 grams total carbohydrate
- 0 grams fiber
- 9.5 grams protein
Easy Veal Involtini by Chef Nino
Ingredients
- 4 veal cutlets
- 4 thin slices low fat smoked ham
- 4 thin slices low fat provolone or fontina cheese
- 1 cup all purpose flour, seasoned with kosher salt and cracked black pepper
- 3 tablespoons Brummel and Brown spread
- 1 tablespoon olive oil
- 3 tablespoons dry Marsala
- kitchen string
Procedure
Place each veal cutlet between two sheets of plastic wrap and pound with a meat mallet to make a 5 x 7 inch rectangle. Season lightly with salt and pepper. Trim both the ham and cheese slices to just a little smaller than the veal. Cover each piece of veal with a slice of ham, then a slice of cheese. Roll each veal slice up tightly and tie in place at each end with kitchen string. Roll in the seasoned flour to coat. Heat 2 tablespoons of the Brummel and Brown spread with the olive oil in a frying pan. Fry the rolls over low heat for about 10 minutes, turning frequently, until golden and tender. Transfer to a hot serving dish and keep warm.
Add the Marsala, and the remaining butter to the pan and bring quickly to a boil. Simmer for 3 to 4 minutes, scraping up the bits from the base of the pan. The juices will reduce and darken. Taste for seasoning, then spoon over the veal rolls and serve immediately.
Healthy Shrimp Scampi by Chef Nino
Ingredients
- 1 pound Rouses Louisiana wild caught shrimp
- ¼ cup Sal and Judy’s olive oil
- 2 tablespoons Brummel and Brown yogurt spread
- ¼ teaspoon crushed red pepper
- 1 tablespoon garlic finely chopped
- ¼ cup white wine dry
- 3 tablespoons chopped parsley
- ¼ teaspoon kosher or sea salt
Procedure
Put the olive oil in a large frying pan and add the yogurt spread, red pepper flakes, and half the garlic. Cook, stirring, for 3 minutes. Add the shrimp and sprinkle with the remaining garlic. Cook for 3 minutes or until the shrimp are pink. Turn the shrimp, add the wine and cook for another 4 minutes. Add the parsley, season well with salt and pepper.
Jamaican Chicken Thighs by Chef Nino
Ingredients
- 8-10 skinless boneless chicken thighs
- 3 cloves garlic minced
- 1 tablespoon dried thyme or 2 tablespoons fresh
- 1 bottle Pickapeppa Gingery Mango Sauce
- 2 tablespoons soy sauce
Procedure
Put all ingredients together and marinate overnight or at least 2 hours. Bake in a single layer casserole dish at 350 degrees for 30 minutes. Serves 4. The chicken thighs could also be grilled!
Lemon Pepper Seared Tuna Fillets by Chef Nino
Ingredients
- 2 fresh tuna filets
- 2 tablespoons lemon pepper seasoning
- 4 tablespoons Brummel and Brown spread (divided) into 2
Procedure
Sprinkle tuna fillets with lemon pepper seasoning on both sides. In a large sauté pan bring 2 tablespoon Brummel and Brown to a simmer. Place tuna fillets into skillet and sauté for 2-3 minutes until just starting to brown. Flip tuna fillets and cook for another 2-3 minutes, or until desired doneness is achieved. With heat off, add the remaining 2 tablespoons of Brummel and Brown spread and let melt slowly swirling pan from side to side.
Oriental Chicken Wraps by Chef Marc Gilberti
Ingredients
- 3, 6-ounce boneless, skinless chicken breasts (cooked and sliced into ¼ slices)
- ½ cup matchstick carrots
- 1 cup bean sprouts
- ½ cup shredded cabbage
- ¼ sliced onions
- 1 tablespoon chopped garlic
- ½ cup sliced mushrooms
- 8 large green leaf lettuce leaves
- 3 tablespoons low sodium soy sauce
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
Sauce Ingredients
- ¼ cup low sodium soy sauce
- ½ cup peanut butter
- 1 teaspoon ground ginger
Procedure
Sauce: Combine all sauce ingredients with a wire whisk or hand blender until smooth and blended.
In a large skillet combine olive oil and sesame oil and heat on a medium flame. Add onions, garlic, and sauté for 1 minute. Add mushrooms, carrots, cabbage and bean sprouts and sauté for 2 minutes. Add soy sauce and chicken and sauté for 1 minute. Place chicken mixture evenly into lettuce leaves and drizzle each with 1 tablespoon of peanut ginger soy glaze.
Nutrition Facts per Serving:
- 288 calories
- 6.4 grams total fat
- 395 milligrams of sodium
- 32.7 grams total carbohydrate
- 15.7 grams fiber
- 30.1 grams protein
Southwest Chicken & Shrimp Rice Pilaf by Chef Marc
Ingredients
- 3, 6-ounce boneless and skinless chicken breasts (sliced into ¼ pieces)
- 1 lb. peeled and deveined shrimp
- ¼ cup diced red bell pepper
- ¼ cup diced green bell pepper
- ¼ cup diced onion
- ½ cup diced tomatoes
- ½ cup washed and drained can black beans
- 2 cups cooked brown rice (converted)
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- salt and pepper to taste
- ½ cup green onion for garnish
Procedure
In a large skillet heat olive oil and add onion, bell peppers and sauté for 3-4 minutes. Add chicken breast, cumin, oregano, cayenne pepper, and salt to taste and cook until chicken is fully cooked (about 4-5 minutes.) Add tomatoes and black beans and sauté for 2-3 minutes. Toss with brown rice and garnish with green onions. Serves 4-6.
Nutrition Facts per Serving:
- 256 calories
- 4.1 grams total fat
- 434 milligrams of sodium
- 17.9 grams total carbohydrate
- 2.3 grams fiber
- 35.9 grams protein
Turkey Scaloppini by Chef Nino
Ingredients
- 2 honey suckle white turkey breast fillets
- Kosher salt and freshly ground pepper
- 1/3 cup all purpose flour
- 2 tablespoons Brummel and Brown Spread
- 2 tablespoons Sal and Judy’s olive oil
- ½ cup dry Marsala
Procedure
Place the cutlets between two sheets of plastic wrap. Using a meat pounder or mallet, pound them gently into about ¼ inch thickness. Sprinkle with salt and pepper. Spread the flour on a piece of wax paper, and dredge fillets on both sides until completely covered with flour. In a large skillet, melt the Brummel and Brown with the oil over medium heat. Cook the turkey until nicely browned on both sides, about 5 minutes per side. Transfer the slices to a plate, add the Marsala to the skillet. Cook, stirring, until the wine is reduced and thickened. Return the cooked turkey to the pan. Cook very briefly, turning the turkey in the sauce to warm through. Serve hot.
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