Doing It Right: Renovated Recipes - NECN

Doing It Right: Renovated Recipes

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    NEWSLETTERS

    Doing it Right: Renovated recipes

    A few simple changes can take the high calories our of your favorite comfort foods (Published Thursday, Jan. 16, 2014)

    (NECN: David Jack) - Fitness expert David Jack partners with experts from Weight Watchers on what they call "renovated recipes": favorite comfort foods that can become much healthier with just a few tweaks.

    Turkey Chili

    1 ½ teaspoons olive oil
    1 pound 99 percent fat free ground turkey breast
    1 cup chopped onions
    2 cups water
    28 ounces canned crushed tomatoes
    16 ounces canned kidney beans
    1 tablespoon minced garlic
    2 tablespoon chili powder
    ½ teaspoon paprika
    ½ teaspoon dried oregano
    ½ teaspoon ground cayenne pepper
    ½ teaspoon ground cumin
    ½ teaspoon table salt
    ½ teaspoon ground black pepper

    Heat oil in a large pot over medium heat. Place turkey in the pot and cook until evenly brown. Stir in onion and cook until tender. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.

    185 calories per serving
    6.1 grams of fat

    Baked Ziti with Turkey Sausage

    ¾ pounds spicy turkey sausage, casings removed
    1 medium chopped onion
    1 medium chopped green pepper
    28 ounces canned diced tomatoes
    10 ounces frozen green peas thawed
    2 tablespoons tomato paste
    1 teaspoons dried oregano
    1 teaspoon dried basil
    ½ teaspoon dried thyme
    ½ teaspoon fennel seed
    ½ teaspoon salt (or to taste)
    ½ teaspoons ground black pepper
    12 ounces uncooked whole wheat ziti cooked to package directions
    6 ounces shredded mozzarella cheese

    Preheat oven to 350 degrees. Crumble sausage meat into a large saucepan and brown over medium heat, stirring often (about 4 minutes). Drain the fat then add the onion and bell pepper. Cook, stirring often until softened (about 3 minutes). Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered stirring often (about 5 minutes). Stir in the cooked pasta and half the cheese. Spread evenly into a 9-by13-inch baking pan. Top evenly with remaining cheese. Bake until cheese is melted and casserole is bubbling (about 20 minutes). Let stand 10 minutes at room temperature before serving.

    250 calories per serving
    8 grams of fat

    New York Cheesecake

    1 tablespoon unsalted butter
    ¼ cup reduced fat graham cracker crumbs
    1½ 8-ounce packages of light cream cheese
    ½ cup sugar
    3 large egg whites
    1½ tablespoons cornstarch
    1½ teaspoons vanilla extract
    1 cup reduced fat sour cream

    Instructions:

    Preheat oven to 400 degrees.  Grease bottom of a 9 inch springform pan with butter. Add cracker crumbs, shaking and tilting the pan until it's coated evenly. Refrigerate until chilled (about 15 minutes). Beat cream cheese and sugar in mixer on medium speed until light and fluffy. Beat in egg whites, cornstarch and vanilla. Reduce mixer speed to low and beat in sour cream until blended. Pour batter into prepared pan. Bake until cheesecake is almost set in center (35-40 minutes). Turn off oven and let it cool in oven with open door for 30 minutes. Let cool completely in pan on wire rack. Refrigerate at least three hours before serving.

    108 calories per piece
    8 grams of fat