Dr Oz: Food Network Test Kitchen Recipes
Cutting calories is one of those little decisions that you have to make over and over again throughout the day to get ongoing success. To help everyday people get a knack for this, Dr Oz invited a real pro. Katherine Alford is director of the Food Network Test Kitchen, and she has figured out some ways to cut calories in Buttermilk Ranch Dressing and Veggie Chili without sacrificing taste.
For more recipes and carb cheats from today’s show, check out Hungry Girl’s Carb Diet and Snack Swap Reviews. Also, Food Network stars shared Turkey Meatballs, and Dr Oz got some TV Fitness Product Reviews.
Katherine Alford took Dr Oz’s cameras behind the scenes at the Food Network Test Kitchen, where foods are prepared for popular shows such as Chopped and Iron Chef.
Katherine shared some of her creative suggestions, such as using rice instead of cream to make a soup creamy. All you have to do is puree and blend the rice, and you’ll get the creamy texture without the calories and fat.
When you’re making burgers using chicken or other ground meats, keep them moist by grating a green apple in with your meat.
Dr Oz: Food Network Buttermilk Ranch Dressing Recipe
Ranch Dressing is an American classic, but it’s loaded with fat and calories. This Food Network version takes the calories down from an average of 140 to just 20 per serving.
- 2 Scallions, chopped
- ½ teaspoon Garlic, minced
- ¼ cup Buttermilk
- 1/3 cup Yogurt, plain
- 2 teaspoons Rice Vinegar
- Salt & Sugar
- Puree ingredients until blended, adding salt and sugar to desired taste.
- For a great salad, chop two heads of lettuce, along with shredded Carrots, Cilantro and Parsley.
Dr Oz: Food Network Veggie Chili Recipe
Looking to cut down the calories in your chili recipe? This Food Network creation has 230 calories, compared with 310 calories in a traditional recipe.
- 2 tablespoons Extra Virgin Olive Oil
- 1 Onion, chopped
- 2 Bell Peppers, chopped
- 3 Carrots, chopped
- 6 cloves Garlic, chopped
- 3 tablespoons Chili Powder
- 1 tablespoon Cumin
- 2 teaspoons Coriander
- 2 teaspoons Oregano
- 1 Chipotle Chili Pepper in Adobo Sauce, chopped
- 1 tablespoon Tomato Paste
- 2 Corn Tortillas, hand shredded
- ½ cup Coffee, brewed
- 28 ounces Canned Plum Tomatoes, hand crushed
- 2 tablespoons Unsweetened Cocoa Powder
- 30 ounces canned Pinto Beans, rinsed & drained
- ½ Cauliflower head
- ½ cup Cilantro, chopped
- Kosher Salt
- Cheddar Cheese, Scallions, and/or Greek Yogurt (optional toppings)
- Heat Olive Oil in large pan, medium high heat. Add Onions, Peppers, Carrots & Salt. Stir and cook about eight minutes until carrots become soft.
- Add Garlic and cook another couple minutes.
- Next, mix in Chili Powder, Cumin, Coriander, Oregano, Chipotle, Tomato Paste, and Tortilla, stirring until paste becomes Brick Red.
- Add Coffee, simmering until nearly reduced.
- Add Tomatoes, Cocoa Powder, Beans, and 2 ½ cups Water, simmering on low.
- Cook until Chili thickens, about 90 minutes.
- While Chili cooks, trim and grate Cauliflower. Stir into chili for last 10 minutes of cooking.
- Finish with Cilantro, salt, and optional seasonings.