Dr Oz: Healthy Appetizer Recipes
Half the fun of going out to eat is getting appetizers and desserts, but that’s where a lot of extra hidden calories sneak in. That’s why Doctor Oz invited celebrity chef Todd Wilbur to share his healthier alternative recipes for appetizer favorites that won’t pack on the pounds.
Here are his recipes for Artichoke Spinach Dip and Potato Skins, two restaurant favorites.
Dr Oz: Todd Wilbur’s Hot Artichoke Spinach Dip Recipe
Olive Garden offers this Spinach Dip, which has 488 calories, and about 23 grams of fat. But this recipe has just 230 calories and 14 grams of fat in a ½ cup serving.
- 1 cup frozen Artichoke Hearts, thawed and chopped
- ½ cup frozen Chopped Spinach, thawed
- ½ Tomato, diced
- 2 tablespoons Water
- 4 ounces Cream Cheese
- 4 ounces 2% Greek Yogurt
- ½ cup Parmesan Cheese, grated
- 2 tablespoons Low Fat Milk
- ½ teaspoon Salt
- ¼ teaspoon Red Pepper Flakes, crushed
- ¼ teaspoon Garlic Powder
- Black Pepper
- Put Artichokes & Spinach in a microwave safe bowl. Add water.
- Cover with plastic, poking a few holes for venting. Microwave 6 minutes on high.
- In a saucepan, combine the remaining ingredients.
- Add cooked veggies. Heat pan on medium-low for 10 minutes, stirring often.
- Serve with Tomatoes and other healthy items for dipping to save even more calories.
Dr Oz: Todd Wilbur’s Potato Skins Recipe
For his second trick, Todd Wilbur showed how to make a healthier version of restaurant Potato Skins. This compares to the appetizer at TGI Fridays, which has 624 calories, with 41 grams of fat. Todd’s recipe has 178 calories and 9 grams of fat.
- 4 Russet Potatoes
- 1 cup Cheddar Cheese (reduced fat)
- 8 teaspoons Turkey Bacon Pieces
- 1 tablespoon Chives
- ⅓ cup Sour Cream (reduced fat)
- Canola Oil Spray
- Preheat oven to 400.
- Bake potatoes about one hour, until tender.
- Cut potatoes lengthwise into slices, about 3 ½ inches thick.
- Set skinless middle slices aside for mashed potatoes, or discard them.
- Scoop some potato filling out of each skin, leaving about ¼”.
- Heat oven to 450. Spray each skin with Canola Spray.
- Place skins on a baking sheet and salt them.
- Bake 12-15 minutes.
- Add cheese and bacon to each of the skins.
- Bake another 2-3 minutes, until cheese melts.
- Remove and place on a plate with chives and sour cream.