Dr Oz: Best Thing I Ever Ate
Today’s show was all about great food, great recipes, and great kitchen tricks that are tasty without packing on the pounds. Chefs from the New York area joined Dr Oz to share the kitchen secrets behind some of the Best Foods They Ever Ate. These dishes include a to die for White Fish Taco Recipe, a Carrot & Avocado Salad with Crunchy Seeds and some delectable Turkey Meatballs.
There was plenty more where these came from. Hungry Girl Lisa Lillien also shared her BBQ Chicken Quesadilla Recipe and Food Network Ranch Dressing. Also, Dr Oz reviewed Carb Friendly Snacks along with As Seen On TV Products.
Doctor Oz: Turkey Meatballs Recipe
Check out this healthier approach to classic Italian meatballs from Lidia Bastianich, using Turkey instead of Beef.
Ingredients – Meatballs
- 1 Carrot, chopped
- 2 stalks Celery, chopped
- 1 Onion, chopped
- 3 pounds Ground Turkey
- 1/2 cup Golden Raisins, plumped in warm water & drained
- 1/2 cup Pine Nuts, toasted & cooled
- 2 large Eggs, beaten
- 1 teaspoon Oregano
- 1/2 cup Parsley, chopped
- 2 1/2 cups Bread Crumbs
- 1 tablespoon Kosher Salt
Ingredients – Sauce
- 1/4 cup Extra Virgin Olive Oil
- 1 Onion, chopped
- 2 teaspoons Kosher Salt
- 2-3 Bay Leaves
- 1/2 teaspoon Pepperoncino Flakes
- 3 (28-oz) cans Italian Plum Tomatoes, hand crushed
Directions – Meatballs
- Preheat oven to 425.
- In a food processor, mix Onion, Carrot and Celery into a paste.
- In a bowl, mix paste with remaining meatball ingredients, mixing by hand.
- Form meat into about 48 balls, roughly the size of a golf ball.
- Place balls on a prepared baking sheet.
- Bake until browned, around 18-20 minutes.
Directions – Sauce
- In a large pot, heat Olive Oil on medium.
- Saute Onion until clear, about three minutes.
- Add a teaspoon of Salt, along with Peperocino and Bay Leaves. Toast about a minute.
- Stir in Canned Tomatoes, rinsing cans with four cups hot water, which should be added to the sauce.
- Stir and add remaining salt. Let simmer about 10 minutes after meatballs are done.
- Add browned meatballs to sauce, returning to a simmer.
- Gently stir occasionally, letting sauce thicken for about 90 minutes.
Dr Oz: White Fish Tacos Recipe
How did Marcus Samuelsson know that fish tacos are my favorite? Check out his white fish taco recipe for yourself.
- 12 ounces Bass or other white fish
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon Chili Powder
- 1/4 teaspoon Salt
- 1 Corn Tortilla
- 1/2 Avocado, sliced
- 1/2 Napa Cabbage Leaf, shredded
- 1 Tomato, chopped
- 1/2 Red Onion, chopped
- 1 Jalapeno, chopped
- 1 teaspoon fresh Cilantro, minced
- 1 Lime Wedge
- Heat prepared grill or griddle on medium high.
- Coat Fish in a mix of Olive Oil, Chili Powder & Salt.
- Grill Fish about 12 minutes, turning halfway through.
- Remove Fish, and raise heat to char the Tortilla.
- Slice Fish and place it in your tortilla, topping with veggies.
- Finish with Cilantro and squeeze Lime Wedge. Serve immediately.
Dr Oz: Carrot & Avocado Salad with Crunchy Seeds Recipe
Looking for a new summer salad to try? Check out this carrot and avocado salad from Jean-Georges Vongerichten.
- 1 tablespoon Sunflower Seeds
- 1 tablespoon Pumpkin Seeds
- 1 tablespoon White Sesame Seeds
- Cumin and Citrus Roasted Carrots (see recipe)
- 1 Avocado, pitted & wedged
- 4 cups Sprouts
- 1 tablespoon & 1 teaspoon sour cream
Ingredients – Cumin and Citrus Roasted Carrots
- 1 pound Peeled Carrots
- 3 cloves Garlic
- 1 teaspoon Cumin Seeds
- 1 teaspoon Thyme Leaves
- ¼ teaspoon crushed Red Chili Flakes
- 1 tablespoon Red Wine Vinegar
- 1/4 cup & 2 tablespoons Extra Virgin Olive Oil
- 1 ½ Oranges, halved
- 2 Lemons, halved
- Salt & Pepper
- Preheat oven to 350. Boil a large pot of water.
- Add Carrots to boiling water, cooking about 20 minutes.
- Grind Garlic, Cumin, Thyme, Chili Flakes, Salt & Pepper in a mortar & pestle or food processor, into a paste. Add Vinegar & ¼ cup Olive Oil, mixing well.
- Drain Carrots and spread in a prepared roast pan. Add Cumin and citrus halves, sliced sides down.
- Roast 25 minutes, until carrots are golden. Place mixture on a plate.
- When cool, squeeze citrus juices into a small bowl, and whisk. Add salt & pepper.
Directions – Salad
- Preheat oven to 350.
- Prepare a baking sheet, spreading a layer of all seeds on it.
- Bake until golden, about seven minutes. Let cool.
- Arrange Carrots and add Avocado. Then drizzle with citrus sauce.
- Top with sour cream and finish with sprinkled seeds, serving immediately.
For more of chefs’ favorite foods, check out the Food Network series The Best Thing I Ever Ate, airing Friday nights.
If you’re still hungry after all that, you have an eating disorder. But if you want to get a jump on more great meals, check out Hungry Girl’s Pasta Penne and Food Network’s Veggie Chili. Plus, load up on your favorite new Healthy Carb Snacks and Fitness Product Reviews.