Healthy Recipes

Grilled Tofu Sandwich

Posted on April 4, 2008. Filed under: Healthy Recipes, Veggie Recipes | Tags: , , , |

Serving Size: 2

1 tofu cake

2 tbsp tahini (sesame paste)

1 tbsp minced green pepper (OK to substitute chopped jalapeños if you like it spicy)

1 tbsp mayonnaise

1/2 tsp soy sauce

pinch ground cumin

pinch cayenne pepper

4 slices whole-wheat baguette, (cut on a slight angle to make larger slices to fit wells)

butter for grilling

Preheat GT Xpress.  Mash tofu cake with fork and mix in all ingredients except bread and butter.  Spread equal amounts of filling onto inner sandwich bottoms.  Top with other slice of bread, butter outsides of bread and place in well.  Repeat for second sandwich.  Close cover and grill 3-5 minutes until bread is well browned.

Read Full Post | Make a Comment ( None so far )

Turkey Spinach Burgers

Posted on February 17, 2008. Filed under: Healthy Recipes, Turkey Recipes | Tags: , , , , , , |

Serving Size: 2

1 cup fresh spinach leaves, chopped

8 oz. ground turkey

1 tbsp minced parsley

1/2 tsp poultry seasoning

1/2 tsp salt

2 extra large English muffins or burger buns

Condiments to taste such as mayonnaise, mustard, lettuce, tomato

Preheat GT Xpress and spray with non-stick cooking spray.  Place spinach, turkey and seasoning into a bowl and mix with hands until well blended, adding a little olive oil if needed.  Form into 2 patties to fit wells.  Place burgers in wells, pressing if needed to take shape of well, and close cover.  Cook for 7 to 10 minutes until burgers are cooked through and no pink in the center.  If using English muffins, toast in toaster until brown.  To serve, split each burger in half and open to form a circle, place in buns, add desired condiments and serve.

Read Full Post | Make a Comment ( None so far )

Portabella Mushroom Burgers

Posted on February 16, 2008. Filed under: Healthy Recipes, Low Carb Recipes, Veggie Recipes | Tags: , , , , , , , |

Serving Size: 2

2 tbsp Italian dressing

2  3 to 4in  Portabella mushroom caps

4 oz. roasted red peppers, cut in strips

2  1/2oz. slices Muenster cheese

Marinate mushrooms in dressing for about 1/2 hour.  Place 1 mushroom in each well.   Cook 3 minutes.  Place half of peppers and cheese on each mushroom.  Cook 2 minutes longer.

Read Full Post | Make a Comment ( None so far )

Mandarin Chicken Salad

Posted on February 14, 2008. Filed under: Chicken Recipes, Healthy Recipes | Tags: , , , , , , |

Serving Size: 4

2  4-5 oz. boneless, skinless chicken breasts

4 oz. water chestnuts, drained and sliced

2 green onions, chopped

1 small can mandarin orange segments, drained

2 tbsp slivered almonds

1/2 head iceberg lettuce, chopped

1/2 head cabbage, thinly shredded

1/2 cup chow mein noodles

salt, pepper and garlic to taste

Dressing

1/2 tsp dry mustard

1/4 cup salad oil

3 tbsp rice vinegar

2 tbsp sugar

2 tbsp soy sauce

Preheat GT Xpress and spray with non-stick cooking spray.  Place one breast in each side of well.  Close cover and cook 12 minutes, turning halfway through.  Allow to cool while assembling salad ingredients.  Slice in thin diagonal slices and toss with dressing.  Top with slivered almonds and chow mein noodles.

Read Full Post | Make a Comment ( None so far )

Veggie Pockets

Posted on February 3, 2008. Filed under: Healthy Recipes, Pocket Maker Recipes, Veggie Recipes | Tags: , , , , , , |

*This recipe uses the Pocket Maker that came with the GT Xpress.

4 unbaked refrigerated biscuits

1/2 cup chopped cooked spinach, drained

1/4 cup chopped cooked carrots

1/4 cup chopped cooked green beans

2 tsp. ranch dressing

2 tbsp. grated cheddar, Swiss or mozzarella cheese

Salt and pepper to taste

Place 2 biscuits, side by side, onto a lightly floured board and sprinkle the top of the dough lightly with flour. Roll the biscuits together to form one dough round. Repeat with the remaining two biscuits. Combine all the remaining ingredients. Place a dough circle onto the opened pocket maker. Spoon about 1/2 cup of the mixture into the bottom section of the dough circle. Close the lid and press down firmly to crimp the edges of the sandwich. Repeat the process with remaining dough and ingredients. Spray wells lightly with nonstick cooking spray. Place one in each well.

Read Full Post | Make a Comment ( 1 so far )

Shrimp Quiche

Posted on February 3, 2008. Filed under: Egg Recipes, Healthy Recipes | Tags: , , , , , , |

Serving Size: 2

2   2 oz. small frozen cooked shrimp, thawed

1 green onion sliced

1/4 tsp. dried thyme leaves

2 oz.   canned sliced mushrooms, drained (I prefer fresh mushrooms, I abhor canned mushrooms.  Just sauté them briefly)

1/3  cup gruyere cheese, shredded (Ooh… fancy)

1/2 cup milk

1 egg

1/4 cup Bisquick baking mix

2 tbsp. Parmesan cheese

1 dash pepper

Preheat GT Xpress and spray with no-stick cooking spray.  Mix together the shrimp, onion, thyme and mushrooms.  Divide into each well and top each well with half of the cheese.  In shaker, mix together the egg, milk, baking mix, Parmesan cheese and pepper.  Pour half into each well over the shrimp and cheese.  Close cover and cook for 10 minutes.

Read Full Post | Make a Comment ( None so far )

Low Fat Baked Chicken Chimis

Posted on February 3, 2008. Filed under: Chicken Recipes, Healthy Recipes, Mexican Recipes | Tags: , , , , , , , |

Serving Size: 4

1/2 small onion, chopped

1 clove garlic, minced

1 1/2 tsp vegetable oil

1 cup salsa

1 tsp chili powder

1/4 tsp cumin

1/4 tsp cinnamon

1 pinch salt

1 cup cooked shredded chicken

4    12″ flour tortillas

1/2 cup canned refried beans

Sauté onion and garlic in oil until softened, add salsa, chili powder, cumin, cinnamon and salt.   Stir in chicken working with 1 tortilla at a time.  Spread 2 tablespoons of beans onto tortillas, top with 1/4 of chicken mixture.  Fold up bottom, fold in sides and roll, ending up with a roll about 5 inches wide.  Repeat with all 4 tortillas.  Preheat GT Xpress and spray with no-stick cooking spray.  Place chimi in well, seam side down, spray with light coating of spray to help crisping.  Close cover and cook for 6 minutes until browned and filling is hot.  Repeat with second two tortillas.  Serve with additional salsa and fat-free sour cream.

Read Full Post | Make a Comment ( None so far )

Marinated Pork Tenderloin

Posted on January 30, 2008. Filed under: Healthy Recipes, Pork Recipes | Tags: , , , , , , |

Serving Size: 2

1  10-12 oz. pork tenderloin

1/4 cup of soy sauce

1 tbsp red wine vinegar

2 tbsp salad oil

1 tsp dried parsley

1/4 tsp pepper

1 tsp minced garlic

1/2 tsp seasoned salt

Place all marinade ingredients in plastic bag.  Cut tenderloin in half, pierce with fork numerous times and place in bag with marinade.   Seal and refrigerate for 30 minutes up to overnight.  Preheat GT Xpress and spray with no-stick cooking spray.  Place tenderloins in wells, close cover and cook for 15 minutes.

Read Full Post | Make a Comment ( None so far )

Bean and Veggie Wraps

Posted on January 30, 2008. Filed under: Healthy Recipes, Veggie Recipes | Tags: , , , , , , |

Serving Size: 2

2  fat free flour tortillas

1/2 cup sliced mushrooms

1/2 small onion, sliced thin

1/2 can black beans, drained and rinsed

1 cup fresh spinach leaves

1/4 cup reduced fat cheese, shredded

Preheat GT Xpress and spray with no-stick cooking spray.  Sauté onions and mushroom until onions are transparent.  Add black beans, cooking just until heated.  Lay tortillas flat, cover with a layer spinach leaves, top with the black bean mixture and sprinkle with cheese.  Fold up end, fold in the sides and roll into a 5 inch wide roll to fit inside the wells, seam side down.   Close cover and cook 4 minutes, until lightly browned.

Read Full Post | Make a Comment ( None so far )

Spinach Stuffed Lemon Herb Chicken

Posted on January 30, 2008. Filed under: Chicken Recipes, Healthy Recipes | Tags: , , , , , , , |

Serving Size: 2

2   4-5oz. boneless, skinless chicken breasts

1/4 cup lemon juice

2 packets of Splenda® (personally, I hate Splenda and all that it stands for and I prefer a little bit of brown sugar as needed for taste, but you do what you want… you’re not feeding me)

1 tbsp olive oil

1 tsp dried parsley flakes

1 tsp snapped chives or 1/2 tsp dried chives

fresh spinach leaves (as many as you’d like to stuff in the chicken breast, I like a lot of spinach)

Place all ingredients except chicken and spinach in a plastic bag.  Cut a pocket in the thick side of the chicken, place in bag with the marinade.  Seal bag and squeeze to coat chicken.  Marinate for 30 minutes.  Preheat GT Xpress and spray with no-stick cooking spray.  Remove chicken from marinade, stuff pocket with spinach leaves and place in wells.   Close cover and bake 15 minutes or until chicken is done.

Read Full Post | Make a Comment ( None so far )

    About

    Maybe you’ll actually use your GT Xpress instead of letting it collect dust for 2 years like I did.

    RSS

    Subscribe Via RSS

    • Subscribe with Bloglines
    • Add your feed to Newsburst from CNET News.com
    • Subscribe in Google Reader
    • Add to My Yahoo!
    • Subscribe in NewsGator Online
    • The latest comments to all posts in RSS

    Meta

Liked it here?
Why not try sites on the blogroll...