Tag Archives: Everyday Health

Fish Tacos with Corn Salsa

Fish Tacos with Corn Salsa at This Mama Cooks! On a Diet - thismamacooks.com

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Healthing up your Labor Day burgers and fries with Everyday Health’s Recipe Rehab

recipe-rehab-burger

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Making a healthier Banana Pudding with Everyday Health’s Recipe Rehab

banana-pudding

I’m not sure why, but Banana Pudding is a staple here in Georgia. You can get it at every barbecue restaurant and it’s usually served with Nilla Wafers. Not my thing (I’m more a tapioca fan), but my husband loves it.

In this episode of Recipe Rehab, Chef Daniel Green and Chef Aida Mollenkamp compete to make the Schwartz family’s banana pudding healthier. I like that Chef Aida used coconut milk, making her dish dairy free. I also like how her recipe seemed to use real foods, not “fakey” no fat sour cream or no fat half n half like Chef Daniel. However, I wasn’t surprised that the Schwartzes like Chef Daniel’s recipe, because he used Jello banana pudding, which I felt was a big cheat. After all, that’s what people are used to – pudding mix. Blech!

You can watch Chef Daniel and Chef Aida duke it out below. Or watch them individually rehab banana pudding – Chef Daniel here and Chef Aida here.

Nutritional breakdown

ORIGINAL RECIPE

NUTRITION FACTS

Servings: 6

Amount Per Serving

Calories: 1446

Total Fat: 64.69g

Cholesterol: 70mg

Sodium: 862mg

Total Carbs: 195.44g

Dietary Fiber: 6.48g

Sugars: 18.22g

Protein: 16.06g

CHEF AIDA

NUTRITION FACTS

Servings: 10

Amount Per Serving

Calories: 319

Total Fat: 13.24g

Cholesterol: 48mg

Sodium: 167mg

Total Carbs: 46.95g

Dietary Fiber: 3.96g

Sugars: 20.43g

Protein: 4.84g

CHEF DANIEL

NUTRITION FACTS

Servings: 6

Amount Per Serving

Calories: 417

Total Fat: 4.93g

Cholesterol: 23mg

Sodium: 791mg

Total Carbs: 88.62g

Dietary Fiber: 2.83g

Sugars: 55.25g

Protein: 6.61g

Picture, video and nutritional information courtesy of Everyday Health.

Healthing up Fish and Chips with Everyday Health’s Recipe Rehab

fish-and-chipsWith the summer Olympics being in London this year, my family and I have been enjoying British favorites like Shepherd’s Pie and gluten free hard cider. Unfortunately, traditional British dishes like  fish and chips are  very unhealthy – fried and full of unhealthy fats. Chef Jill and Chef Jet have a lot of work cut out for them trying to reduce the calories! Do you think they can pull it off?

I loved that Chef Jill coated her fish in shredded wheat – it gave the fish a cool look. However, Chef Jet was smart by kicking up the flavor on the fries with Italian dressing and some crispy seasoned coating mix. He also used the coating mix on the fish along with a chipotle and low fat mayo aiole dipping sauce. When you cut back on fat, you have to turn up the flavor! I liked that he baked his potatoes, too.

Both dishes seemed very easy to prepare, but Chef Jill’s was nearly twice the calories as Chef Jet’s. With all that in mind, I agreed with the Spates on who they thought should be the winner. Did you?

The winning recipe – Chef Jet’s Healthier Fish and Chips

Serving Size: 4

Ingredients:

  • 2 large russet potatoes
  • 1/4 cups light Italian Dressing
  • shake and bake Crispy Seasoned Coating Mix
  • 1 pound haddock fillets, cut into 4 pieces
  • 1/4 cup light mayonnaise

Dipping Sauce:

  • 1 cup light mayonnaise
  • 1 garlic clove, crushed
  • 1 chipotle chile in adobo, chopped
  • 1/4 cup chopped fresh cilantro
  • Juice of 1/2 lime

Directions:

  1. Microwave the potatoes on high until cooked through, allow to cool. When cool, cut into 8 equal wedges. Put in a mixing bowl.
  2. Preheat the oven to 350 degrees F. Coat a cookie sheet with nonstick spray.
  3. Toss the potatoes with Italian dressing, then 1/4 cup of the coating mix. Arrange the potatoes in a single layer on the pan. Bake for 15 minutes.
  4. Meanwhile, spread the remaining coating mix onto large plate. Brush both sides of the fish fillets with mayonnaise; press, dressing-sides down, in coating mix. Repeat to coat remaining sides of fillets. Place on rack of broiler pan. Bake 15 minutes or until fish flakes easily with fork.
  5. To prepare the dipping sauce: In a small bowl, combine the mayonnaise, garlic, chipotle, cilantro, and lime juice. Season with salt and pepper. Stir with a spoon to evenly distribute the ingredients. Serve with fish and potato wedges.

Nutritional information per serving

  • Calories 395
  • Total Fat 13.49g
  • Cholesterol 77mg
  • Sodium 492mg
  • Total Carbs 45.07g
  • Dietary Fiber 4.23g
  • Sugars 5.72g
  • Protein 22.67g

Picture, video and nutritional information courtesy of Everyday Health.

Healthing up Grandma’s Chicken and Rice Casserole from Everyday Health’s Recipe Rehab

Recipe-Rehab-Chicken-&-Rice

This is one Recipe Rehab episode where I’m totally in disagreement with the Holden family. Chef Jet uses too many processed foods like canned soup, prepared rice and canned fried onions for my comfort in his Chicken and Rice Casserole recipe. On the other hand, Chef Daniel prepares an elegant, one pot dish that takes about 30 minutes to cook from wholesome ingredients – chicken, rice, lemons, chicken broth, and rosemary. I also like that he says his 10-year-old daughter loves his version of Chicken & Rice – a big endorsement if you’re cooking for kids.

Watch Low-Fat Chicken and Rice Recipe here or below. You can also watch Chef Daniel here or Chef Jet here prepare their versions of Grandma’s Chicken and Rice Casserole.

Recipe Rehab episodes air every Friday at 1 ET on the Everyday Health YouTube .

Nutritional breakdowns

ORIGINAL RECIPE

NUTRITION FACTS

Servings: 4

Amount Per Serving

Calories: 617

Total Fat: 19.90g

Cholesterol: 184mg

Sodium: 705mg

Total Carbs: 44.76g

Dietary Fiber: 1.87g

Sugars: 3.45g

Protein: 54.14g

CHEF DANIEL

NUTRITION FACTS

Servings: 4

Amount Per Serving

Calories: 586

Total Fat: 9.45g

Cholesterol: 72mg

Sodium: 220mg

Total Carbs: 87.27g

Dietary Fiber: 5.74g

Sugars: 7.56g

Protein: 37.83g

CHEF JET

NUTRITION FACTS

Servings: 4

Amount Per Serving

Calories: 373

Total Fat: 9.79g

Cholesterol: 64mg

Sodium: 898mg

Total Carbs: 39.87g

Dietary Fiber: 3.98g

Sugars: 6.94g

Protein: 29.45g

Original Chicken and Rice Recipe 

  • Used 1 cup white rice
  • Uses ¼ cup (1/2 stick) butter
  • Used 1 cup whole milk
  • Uses full fat canned soups: cream of chicken, cream of celery, & onion soup
  • Uses 2 pounds chicken breast
  • The casserole bakes for 2 ½ hours!!!

Chef Daniel’s recipe

  • Replaced white rice with long grain brown for fiber
  • Eliminated butter
  • Used only 1 tablespoon butter
  • Eliminated milk
  • Only used low-sodium chicken broth and not canned soup
  • Cut amount of chicken breasts down to 1 pound
  • Added fragrant lemon, garlic, and rosemary (all without fat or calories)
  • Cooked in a pot on the stove for only 30 minutes

Chef Jet’s recipe

  • Used rice pilaf for added fiber
  • Eliminated butter
  • Used nonstick cooking spray and only 2 teaspoons olive oil
  • Replaced whole milk with low fat and reduced to ¾ cup
  • Used only 1 can of fat free cream of mushroom soup
  • Reduced the chicken breast down to only 2 cups
  • Added vegetables: green beans, mushrooms, onion, and pepper
  • Topped with fried onions for a little crunch
  • The casserole bakes for only 20 minutes

Which version of the Chicken and Rice Casserole did you like – Chef Jet’s or Chef Daniel’s?

Picture, video and nutritional information courtesy of Everyday Health.

Healthy French Toast from Everyday Health’s Recipe Rehab

French ToastAre you planning to make French Toast this weekend? It’s a favorite of my kids, especially when their Nana is visiting and offers to make it for them. I let her even though I know it’s not the healthiest dish to serve them. After all, grandmas should be allowed to indulge their grandkids once in awhile, right?

Luckily for us, Chef Jill and Chef Aida are back in the kitchen for Everyday Health rehabbing a recipe from the Melvin family. You can watch the full episode below or watch individual demonstrations by Chef Jill here or Chef Aida here.

I’m going to have to agree with the Melvins that Chef Jill’s “no-tella” French toast sandwich was a clear winner. I liked how she used almond butter, cocoa powder and agave nectar to make a healthier version of Nutella. Plus, having a layer of that yummy goodness and topping it off with the strawberries took her French toast recipe to a whole other level.

Both chefs used low fat Greek yogurt and almond milk – both terrific choices – but I would have liked to see them using whole grain bread instead of French baguette and sourdough.

Recipe Rehab episodes air every Friday at 1 ET on the Everyday Health YouTube .

The nutritional breakdowns

ORIGINAL RECIPE

NUTRITION FACTS

Servings: 4

Amount Per Serving

Calories: 769

Total Fat: 39.85g

Cholesterol: 263mg

Sodium: 390mg

Total Carbs: 80.01g

Dietary Fiber: 3.73g

Sugars: 54.48g

Protein: 17.59g

CHEF AIDA

NUTRITION FACTS

Servings: 4

Amount Per Serving

Calories: 512

Total Fat: 11.24g

Cholesterol: 1mg

Sodium: 998mg

Total Carbs: 82.10g

Dietary Fiber: 5.56g

Sugars: 22.09g

Protein: 17.25g

CHEF JILL

NUTRITION FACTS

Servings: 4

Amount Per Serving

Calories: 404

Total Fat: 13.52g

Cholesterol:

Sodium: 453mg

Total Carbs: 54.22g

Dietary Fiber: 10.24g

Sugars: 13.60g

Protein: 16.74g

Original French Toast recipe

  • Used 1 cup full fat whole milk
  • Used 4 whole eggs, with yolks
  • Used 3 tablespoons brown sugar
  • Used 2 tablespoons powdered sugar
  • Used 1/4 cup butter
  • Uses 8 thick slices bread
  • Used 1/2 cup chocolate-hazelnut spread
  • Used 1/2 cup whipped cream
  • Used 1/2 cup maple syrup

Aida’s French Toast recipe

  • Swapped whole milk for unsweetened almond milk
  • Used 4 egg whites instead of whole eggs
  • Used unrefined sugar instead of brown and powdered
  • Eliminated butter
  • Kept bread the same
  • Instead of chocolate hazelnut spread – used real hazelnuts and cocoa powder
  • Swapped whipped cream for lowfat Greek yogurt
  • Eliminated maple syrup
  • Baked instead of fried

Jill’s French Toast recipe

  • Swapped whole milk for unsweetened almond milk
  • Used 4 egg whites instead of whole eggs
  • Used agave instead of brown and powdered sugars
  • Eliminated butter
  • Added strawberries to bulk up nutrition
  • Instead of chocolate hazelnut spread – used almond butter and cocoa powder
  • Make stuffed French toast sandwiches and used nonstick spray in cast iron skillet to “griddle” instead of fry
  • Swapped whipped cream for lowfat Greek yogurt

 

Picture, video and nutritional information courtesy of Everyday Health.

Healthy Cinco de Mayo: Mexican Lasagna made over by Everyday Health

Mexican Lasagna

We all have our favorite Mexican dishes that are oh-so-bad for us – mine’s rolled tacos with guacamole and sour cream. Well, Everyday Health has taken Mexican Lasagna to Recipe Rehab, an online show where celebrity chefs remake a fattening family recipe in a challenge and the family chooses the winner.

Recipe Rehab episodes air every Friday at 1 ET on the Everyday Health YouTube Channel, but you can check out Cinco de Mayo Favorites Without the Fat where Chefs Jill and Aida compete in Cinco de Mayo recipe makeover.

The nutritional breakdowns

ORIGINAL RECIPE

NUTRITION FACTS

Servings: 6

Amount Per Serving

Calories: 1025

Total Fat: 64.39g

Cholesterol: 182mg

Sodium: 914mg

Total Carbs: 47.49g

Dietary Fiber: 6.18g

Sugars: 1.67g

Protein: 44.82g

CHEF JILL

NUTRITION FACTS

Servings: 10

Amount Per Serving

Calories: 391

Total Fat: 11.38g

Cholesterol: 78mg

Sodium: 761mg

Total Carbs: 40.48g

Dietary Fiber: 8.77g

Sugars: 4.77g

Protein: 31.44g

CHEF AIDA

NUTRITION FACTS

Servings: 8

Amount Per Serving

Calories: 643

Total Fat: 20.96g

Cholesterol: 38mg

Sodium: 1371mg

Total Carbs: 78.06g

Dietary Fiber: 10.99g

Sugars: 5.30g

Protein: 30.21g

Original recipe

  • Used 2 pounds full fat ground beef
  • Used 24 corn tortillas
  • Used 2 cups full fat mozzarella cheese
  • Used 2 cups full fat shredded Colby cheese
  • Used pre-packaged taco seasoning with sodium and additives

Jill’s recipe

  • Used skinless boneless chicken breasts instead of beef
  • Added black beans for protein and fiber
  • Cut corn tortillas down to 12 instead of 24
  • Replaced high fat cheeses with fresh queso fresco (lower in fat and sodium)
  • Added lots of spices with no calories instead of using “taco seasoning packet”
  • Added lots of vegetables: onion, celery, carrot, bell pepper, garlic, spinach, and fresh tomato salsa

Aida’s recipe

  • Replaced ground beef with ground white meat chicken breast and reduced to 3/4 pound
  • Added low fat refried beans for protein and fiber
  • Used whole wheat tortillas instead of corn tortillas to add fiber
  • Used 3/4 cup of part skim mozzarella instead of 2 cups (eliminated Colby)
  • Added lots of vegetables: corn, garlic, scallions, and salsa verde
  • Add Greek yogurt and fresh avocado for creaminess and good natural fat

Who do you think should have won – Chef Jill or Chef Aida?

Picture, video and nutritional information courtesy of Everyday Health.