Happy New Year! Stay in Shape with these nutritious and delicious recipes!

Happy 2017! With New Years Resolutions on everyone’s mind, what better way to make your lives easier than posting healthy and delicious recipes for all to enjoy? Also keep in mind that you can use slightly “expired”, mushy, or browned foods in these recipes. Please note that these recipes are not ours. Enjoy!

Low- Fat Cheesecake FNM_030110-Lighten-Up-002_s4x3.jpg.rend.sni18col.jpeg

What You’ll Need:

  • 9 whole low-fat graham crackers
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon cinnamon
  • 2 8 -ounce packages Neufchatel cream cheese, softened
  • 2 8 -ounce packages fat-free cream cheese, softened
  • 1 1/2 cups sugar
  • 1 cup reduced-fat sour cream
  • 2 large eggs
  • 3 egg whites
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Assorted toppings

How to Make: 

Preheat the oven to 350 degrees F. Pulse the graham crackers and cinnamon in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
Per serving: Calories 229; Fat 11 g (Saturated 7 g); Cholesterol 61 mg; Sodium 319 mg; Carbohydrate 24 g; Fiber 0 g; Protein 11 g

Recipe Courtesy of Food Network

 

Boiled Halibut with Ricotta- Pea Puree

FNM_011009-W-N-Dinners-023_s4x3.jpg.rend.sni18col.jpeg

What You’ll Need:

  • 3 small carrots, quartered lengthwise
  • 1 clove of garlic, minced
  • 1 medium red onion, thinly sliced
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • 4 6 -ounce center-cut skinless halibut fillets (1 3/4 inches thick)
  • 1/2 teaspoon smoked paprika
  • 1 10 -ounce package frozen peas
  • 1/3 cup ricotta cheese
  • 1 tablespoon unsalted butter

How to Make:

Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
While heating up, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper, and 1/2 of the minced garlic. Brush the fish with the remaining 2 tablespoons olive oil, season with salt pepper, and remaining garlic. Sprinkle evenly with paprika; brush to coat the fish evenly with paprika. Carefully remove the pan from the oven, place the fish in the center and scatter the vegetables around it. Broil until the fish is golden, approximately 8 to 10 minutes. Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and the extra sauce from the pan.

Low-Cal Fettuccine Alfredo

RX-FNM_030111-Lighten-Up-012_s4x3.jpg.rend.sni18col.jpeg

What You’ll Need:

  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest
  • 2 teaspoons all-purpose flour
  • 1 cup (2%) milk
  • Salt
  • 2 tablespoons Neufchtel or low-fat cream cheese
  • 3/4 cup grated parmesan cheese, plus more for topping
  • 3 tablespoons chopped fresh parsley
  • 12 ounces fettuccine or other pasta of your choice
  • Freshly ground pepper

How To Make:

Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Recipe Courtesy of Food Network

 

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette
0036706F2_Avocado-Salad-with-Tomatoes-Lime-and-Toasted-Cumin-Vinaigrette_s4x3.jpg.rend.sni18col.jpeg

What You’ll Need:

  • 4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
  • 2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
  • 1 large red onion, thinly sliced
  • Toasted Cumin Vinaigrette, recipe follows
  • 2 cups arugula leaves
  • 1 teaspoon ground cumin
  • 1/4 cup freshly chopped cilantro leaves

Vinaigrette:

  • 3 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons rice wine vinegar
  • 2 1/4 teaspoons honey
  • 1 tablespoon cumin seeds, lightly toasted
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup olive oil
  • 1/4 cup canola oil
  • Salt and ground pepper

How To Make:

Gently combine the tomatoes, avocados, onions, arugula, and vinaigrette in a large bowl. Half of the vinaigrette is advised, add more if needed. Sprinkle the cumin and cilantro on the top.
Vinaigrette:
Whisk together the lime juice, lemon juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until there is no separation. Season with salt and pepper, to taste.

Grilled Steak and Papaya Salad
Screen Shot 2017-01-03 at 4.57.26 PM.png

What You’ll Need:

  • 4 cloves garlic, chopped
  • 1 Thai bird chile, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 2 to 3 tablespoons honey
  • 1/4 cup peanut oil
  • 1 1/2 pounds beef tenderloin
  • Salt and freshly ground pepper
  • Papaya Dressing, recipe follows

Papaya Dressing:

  • 1 shallot, peeled and finely chopped
  • 2 Thai bird chiles, finely chopped
  • 1 tablespoon chopped fresh mint
  • 1/2 cup rice wine vinegar
  • 2 teaspoons sugar
  • 2 tablespoons fish sauce
  • 8 large red romaine lettuce leaves, cut into strips
  • 1 bunch watercress
  • 1 large green papaya, peeled and thinly shredded
  • 2 carrots, peeled and thinly shredded
  • 1/4 cup chopped roasted peanuts, for garnish

How to Make:

Place garlic, chile, soy sauce, lime juice, honey, and oil in a mini food processor and process until smooth. Place beef in a small baking dish, pour the marinade over, and turn to coat. Cover and marinate in the refrigerator for 1 hour.
Preheat the grill to medium-high. Remove the beef from the marinade and season it with salt and pepper. Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes. Remove from grill and let rest 10 minutes before slicing into 1/4-inch thick slices.
In a small bowl, whisk together the shallot, chiles, mint, vinegar, sugar, and fish sauce. Set aside. In another bowl, toss the lettuce leaves and watercress together and then arrange the mixture on a platter.
Combine the papaya and carrots in a medium bowl. Evenly distribute the papaya mixture over the lettuce. Drizzle with a few tablespoons of the dressing. Arrange the steak on top and drizzle steak with some more dressing. Garnish with chopped peanuts and cilantro.

Recipe courtesy of Food Network

 

Layered Smoothies

QF0304H_layered-smoothies-recipe_s4x3.jpg.rend.sni18col.jpeg

What You’ll Need:

Mango-Peach:

  • 2 very ripe mangoes, peeled, pitted and diced
  • 2 very ripe peaches, peeled, pitted and diced
  • 1 cup mango or peach nectar
  • 1 cup 2-percent Greek yogurt
  • Lime juice
  • Honey

Strawberry-Banana:

  • 2 pints ripe strawberries, hulled and halved
  • 2 tablespoons sugar
  • 2 frozen ripe bananas
  • 1 cup 2-percent Greek yogurt
  • Lemon juice
  • Finely diced mango and peach, for garnish
  • Finely diced strawberries, for garnish

How To Make:

For the mango-peach smoothie: Add the mangoes, peaches, nectar and yogurt to a blender and blend until smooth. Add lime juice and honey to taste if needed. Pour into a pitcher and refrigerate until very cold.
For the strawberry-banana smoothie: Combine the strawberries and sugar in a bowl and let macerate for 30 minutes in the refrigerator. Add the macerated strawberries and some of the juices, the frozen banana and yogurt to a blender and blend until smooth. Add lemon juice to taste if needed. Pour into a pitcher and refrigerate until very cold.
Fill each glass half way with the mango-peach and then fill to the top with the strawberry-banana. Mix together the finely diced mango, peach and strawberries in a small bowl and top each glass with some of the fruit for garnish.

Recipe Courtesy of Food Network

Thanks for visiting FoodWasteAced! We hope we helped you in our journey of preserving food, from our table to yours. For more delicious recipes like these,  please visit our recipes page in the menu bar.

Happy New Year,

The FoodWasteAced Team

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2 thoughts on “Happy New Year! Stay in Shape with these nutritious and delicious recipes!

    • whatsupmomsblog says:

      I feel ya honey. Being a mom, its very difficult to find great recipes that the whole fam will love, but are still healthy! Now, I can stay in shape with these amazing recipes. Being a mom isn’t so hard after all…

      -whatsupmoms! Subscribe to our blog

      Liked by 1 person

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