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Healthy Recipes from Our Favorite Celebrity Chefs

Get gourmet cooking, healthy recipes at home on your own budget! Try these healthy recipes from your favorite celebrity chefs so you can eat delicious, healthy meals from your own kitchen.

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Bobby Flay's Mesa Grill Cookbook
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Prev 1 of 8 Next

Rocco DiSpirito's Chicken & White Bean Soup with Spinach & Parmesan

"To make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together -- and serve."

Makes 4 servings.

Shopping List

FRESH: Boneless, skinless chicken breasts; basil; baby spinach; Parmigiano-Reggiano cheese

STAPLES: Crushed red pepper; low-sodium chicken broth; salt and pepper

PACKAGED: Pasta sauce; cannellini beans

Ingredients

3 14-ounce cans low-sodium chicken broth

1 1/2 cups plus 3 tablespoons tomato-and-basil pasta sauce

1 15-ounce can cannellini beans, rinsed and drained

3/4 teaspoon crushed red pepper

3 boneless, skinless chicken breasts, sliced thin

Salt and pepper

6 ounces prewashed baby spinach

1/2 cup chopped fresh basil

3/4 cup grated Parmigiano-Reggiano cheese

  • In a Dutch oven, bring chicken broth, pasta sauce, cannellini beans, and crushed red pepper to a simmer. Turn heat to low.
  • Season chicken breasts with salt and pepper; add to broth. Gently poach chicken, stirring occasionally, for about 2 minutes. (The broth should barely simmer.)
  • Stir in baby spinach. Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
  • Stir in basil; season with salt and pepper to taste. Ladle soup into bowls, and top with grated cheese.

Nutrition facts per serving: 407 calories, 43g protein, 36g carbohydrate, 10g fat (3g saturated), 10g fiber.

Recipe adapted from Rocco Gets Real by Rocco DiSpirito, Meredith Books, 2008.

Buy the book on Amazon.com: Rocco Gets Real: Cook at Home Every Day

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Mario Batali's Broccoli Sauteed in Wine and Garlic

"This is one of my favorite simple recipes. Cooking the vegetables without boiling them seems to make them more fragrant."

Makes 6 servings.

Shopping List

FRESH: Head of broccoli, 1 lemon, 1 orange

STAPLES: Garlic, extra virgin olive oil, Frascati or other dry white wine, hot red pepper flakes

Ingredients

6 tablespoons extra virgin olive oil

4 garlic cloves, sliced

3 pounds broccoli, cut into spears

1 cup Frascati or other dry white wine

1 tablespoon hot red pepper flakes

Zest of 1 lemon

Zest of 1 orange

  • In a 10- to 12-inch saute pan, heat the olive oil with the garlic over medium high heat until just sizzling.
  • Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning, until broccoli stalks are tender, 8 to 10 minutes.
  • Add the red pepper flakes and lemon and orange zests, tossing the mixture well. Serve immediately.

Nutrition facts per serving: 99 calories, 4g protein, 12g carbohydrate, 5g fat (1g saturated), 5g fiber.

Copyright (C)2005 Mario Batali, Molto Italiano. Reprinted by permission of Ecco.

Buy the book on Amazon.com: Molto Italiano: 327 Simple Italian Recipes to Cook at Home

Get an excerpt from Molto Italiano

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Prev 3 of 8 Next

Tom Colicchio's Easy Roasted Chicken

"I like to brown the chicken before I roast it. Browning helps to get the cooking started and moves the juices toward the center of the bird."

Makes 4 servings.

Shopping List

FRESH: Chicken, rosemary, thyme

STAPLES: Coarse sea salt, ground black pepper, peanut oil, unsalted butter

Ingredients

1 2- to 3-1/2-pound free-range chicken

Coarse sea salt

Ground black pepper

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 tablespoon peanut oil

2 tablespoons unsalted butter, melted

  • Preheat oven to 375 degrees F.
  • Rinse the chicken and dry with paper towels. Cut off the last joint of the wing; discard.
  • Season the chicken inside and out with salt and pepper; place rosemary and thyme inside the cavity. Tie cavity closed with a piece of twine.
  • Heat oil in a large ovenproof skillet over medium heat.
  • Place chicken on its side in the skillet and brown, about 7 minutes.
  • Turn and brown the other side, about 7 minutes.
  • Place chicken breast side up and transfer skillet to oven. Roast for 20 minutes; baste with melted butter. Continue roasting, basting occasionally, until thigh juices run clear, about 30 minutes more.
  • Remove chicken from oven and cover loosely with foil. Allow to cool for 10 to 15 minutes before carving.
  • Sprinkle with sea salt before serving.

Nutrition facts per serving: 403 calories, 37g protein, 0g carbohydrate, 27g fat (9g saturated), 0g fiber.

Recipe adapted from Think Like a Chef by Tom Colicchio. Clarkson/Potter Publishers, 2007.

Buy the book on Amazon.com: Think Life a Chef

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Sophie's Chopped Salad by Bobby Flay

"This salad is named for my beautifully energetic daughter, Sophie. It has so much going on that you can't help but love it -- just like my girl."

Makes 6 servings.

Shopping List

FRESH: Romaine lettuce, 2 beefsteak tomatoes, reduced-fat white cheddar cheese, reduced-fat Monterey Jack cheese, fresh chives (optional)

PACKAGED: 1 can red beans, 1 can chickpeas, 1 can nicoise olives, 1 bag each white and blue tortilla chips (optional)

STAPLES: Balsamic vinegar, Dijon mustard, kosher salt, black pepper, canola oil

Ingredients

2 tablespoons balsamic vinegar

1/2 heaping teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

4 tablespoons canola oil

3 cups finely chopped romaine lettuce

2 ripe beefsteak tomatoes, seeded and finely diced

1/2 cup canned red beans, rinsed and drained

1/2 cup canned chickpeas, rinsed and drained

1/2 cup nicoise olives, pitted and coarsely chopped

3/4 cup mix of 1/2-inch cubes and reduced-fat white cheddar cheese and 1/2-inch cubes reduced-fat

Monterey Jack cheese (3 ounces total)

White and blue tortilla chips for garnish (optional)

  • In a blender, blend the vinegar, mustard, salt, and pepper until smooth.
  • With the motor running, slowly add the oil and blend until emulsified. Set aside.
  • In a large bowl, toss the lettuce, tomatoes, beans, chickpeas, olives, and cheese together; dress lightly with the balsamic vinaigrette.
  • Garnish with the tortilla chips and chives (optional).

Nutrition facts per serving: 239 calories, 7g protein, 16g carbohydrate, 17g fat (4g saturated), 4g fiber.

Adapted from Bobby Flay's Mesa Grill Cookbook, by Bobby Flay. Copyright 2007. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Buy the book on Amazon.com: Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

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Prev 5 of 8 Next

Giada De Laurentiis' Linguine with Spicy Red Clam Sauce

Makes 6 to 8 servings.

Shopping List
FRESH: 1 onion, flat-leaf parsley, 4 pounds small Manila clams

PACKAGED: 3 14-1/2-ounce cans diced tomatoes in juice, 16 ounces bottled clam juice, dried linguine

STAPLES: Extra virgin olive oil, garlic, dried oregano, dried red pepper flakes, dry white wine, unsalted butter, salt, black pepper

Ingredients
2 tablespoons extra virgin olive oil

1 onion, finely chopped

6 garlic cloves, minced

1 tablespoon dried oregano

1 teaspoon crushed dried red pepper flakes

3 14-1/2-ounce cans diced tomatoes in juice

2 cups bottled clam juice

1 1/2 cups dry white wine

4 pounds small Manila clams, scrubbed

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons unsalted butter

Salt to taste

1 1/2 pounds dried linguine

Freshly ground black pepper to taste

  • Heat the oil in a very large pot over medium heat.
  • Add onion, garlic, oregano, and red pepper flakes. Saute until the onion is tender, about 10 minutes.
  • Add tomatoes with their juice, clam juice, and wine. Bring to a boil over high heat.
  • Decrease heat to medium and simmer uncovered until the liquid reduces by one-third, about 30 minutes.
  • Add the clams, cover, and simmer over medium-high heat, stirring occasionally, just until the clams open (discard any that don't open), about 8 minutes.
  • Remove pot from the heat. Using a slotted spoon, transfer clams to a large bowl and cover to keep warm.
  • Stir parsley and butter into the pot.
  • Bring a large pot of salted water to boil. Add the linguine and cook, stirring frequently until tender but still firm, about 8 minutes. Drain.
  • Add linguine to the sauce and toss. Season with salt and pepper.
  • Put pasta in bowls. Top with clams, and serve.

Nutrition facts per serving: 470 calories, 22g protein, 77g carbohydrate, 8g fat (3g saturated), 6g fiber.

Reprinted from Giada's Family Dinners, by Giada de Laurentiis. Copyright 2006. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Buy the book on Amazon.com: Giada's Family Dinners

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Prev 6 of 8 Next

Robin Miller's Shrimp in Salsa Verde

"A green salsa made from Serrano chilies, green tomatoes, cilantro, and lime juice, salsa verde is wonderful with seafood. If you can't find green tomatoes, use ripe red tomatoes."

Start to finish 13 minutes.
Makes 4 servings.

Shopping List
FRESH: Green tomatoes, Serrano or jalapeno chili pepper, cilantro, lime, shrimp, scallions

STAPLES: Olive oil, salt, pepper

Ingredients
Salsa
2 large green tomatoes, chopped

1 fresh Serrano or jalapeno chili pepper, seeded and minced

2 tablespoons fresh lime juice

Salt and freshly ground black pepper to taste

Shrimp
2 teaspoons olive oil

1 1/2 pounds large shrimp, peeled and deveined

1/4 cup chopped scallion (white and green parts)

  • In large bowl, combine salsa ingredients; set aside.
  • Heat oil in a large skillet over medium heat. Add the shrimp. Cook for 3 minutes, or until opaque and just cooked through.
  • Spoon salsa onto a serving platter and top with shrimp.
  • Garnish with chopped scallions and serve.

Nutrition facts per serving: 196 calories, 30g protein, 7g carbohydrate, 5g fat (1g saturated), 1g fiber.

Recipe adapted from Robin to the Rescue, by Robin Miller, published by The Taunton Press, 2008.

Buy the book on Amazon.com: Robin to the Rescue: Quick & Simple Recipes for Delicious Home Cooking

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Dad's Amazing Brandied Shrimp by Ingrid Hoffman

"If you like garlicky, buttery shrimp scampi, then you must try my dad's saucy, spicy brandied shrimp. For as long as I live I'll be making this dish. My dad, mom and I are always competing against one another to perfect it."

Makes 4 servings.

Shopping List
FRESH: 1 pound medium shrimp, flat-leaf parsley, oregano leaves

PACKAGED: Tabasco, Worcestershire sauce, Brandy

STAPLES: Olive oil, butter, garlic, ketchup

Ingredients
2 tablespoons unsalted butter

1 tablespoon olive oil

3 garlic cloves, finely minced

1 pound medium shrimp, peeled and deveined

2 teaspoons Worcestershire sauce

1/8 teaspoon Tabasco (or more to taste)

Salt and freshly ground pepper

1/2 cup ketchup

1 tablespoon chopped fresh oregano leaves

2 tablespoons brandy

2 tablespoons chopped fresh flat-leaf parsley

  • Melt the butter with the olive oil in a large skillet over medium heat.
  • Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes.
  • Stir in the shrimp, Worcestershire sauce, Tabasco, and some salt and pepper. Let the mixture simmer until the shrimp are partially cooked and beginning to curl, about 2 minutes.
  • Stir in the ketchup and oregano and simmer 2 more minutes, or until the shrimp are opaque and just cooked through.
  • Add the brandy and parsley; stir to combine.
  • Remove from heat and serve.

Nutrition facts per serving: 253 calories, 24g protein, 10g carbohydrate, 11g fat (4.5g saturated), 0g fiber.

From Simply Delicioso by Ingrid Hoffman, Clarkson Potter/Publishers, 2008.

Buy the book on Amazon.com: Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist

Originally published on FitnessMagazine.com, October 2008.

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