Weekly Recipe Ideas - Healthy Recipes for your Easter Brunch

This week's recipes are courtesy of Cooking Light

 

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Appetizer


Turmeric-Pickled Deviled Eggs
12 serving; Total Time: 4 hours 45 mins

 

Ingredients

 

2 cups water
1 cup apple cider vinegar
2 tablespoons grated fresh turmeric or 1 Tbsp. dried ground turmeric
2 3/8 teaspoons kosher salt, divided
12 hard-cooked large eggs, peeled
3/4 teaspoon Madras curry powder
1/4 teaspoon ground cumin
1/4 cup canola mayonnaise
1/4 cup plain 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh chives
Additional chopped chives (optional)

 

Preparation
  1. Combine 2 cups water, vinegar, turmeric, and 2 teaspoons salt in a bowl or large jar. Add eggs; chill 4 to 8 hours, turning occasionally to "stir." Drain eggs; pat dry with paper towels.
  2. Heat a small skillet over medium. Add curry powder and cumin; cook, stirring constantly, until fragrant, about 1 minute. Cool.
  3. Cut eggs in half crosswise; carefully remove yolks, and place in a mini food processor. Cut a sliver off each rounded bottom of egg white (so eggs will sit flat); place egg whites on a platter. Add mayonnaise, yogurt, curry mixture, and remaining 3/8 teaspoon salt to processor; pulse until smooth, adding 1 or 2 tablespoons water if mixture becomes too thick. Add chives; pulse to combine. Divide filling evenly among egg whites; top with additional chives, if desired.

 

 

Nutrition Details (per serving)

 

88 calories; 6.1 g fat; 0.0 g fiber; 1 g carbohydrates; 186 mg cholesterol; 1 mg iron; 200 mg sodium; 22 mg calcium; 0 g sugars

 

 


 

Main


Grilled Wild Salmon and Vegetables
4 servings;

 

Ingredients

 

8 fingerling potatoes (about 8 ounces)
4 small red onions, cut into 1-inch slices (about 1 pound)
4 Vidalia spring onions, quartered (about 8 ounces)
4 cipollini onions (about 4 ounces)
2 cups sliced fennel (about 7 ounces)
1 tablespoon extravirgin olive oil
Cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon chopped fennel fronds
1 tablespoon chopped fresh parsley
4 (6-ounce) salmon fillets
2 cups pea tendrils or baby spinach
1/4 cup Preserved Lemon Vinaigrette

 

Preparations
  1. Prepare Grill.
  2. Place potatoes in a large pan of boiling water; cook 8 minutes or until tender. Add onions and sliced fennel; cook 3 minutes or until onions are tender. Drain and plunge into ice water; drain.
  3. Toss vegetables with oil. Place vegetables on grill rack coated with cooking spray; grill 4 minutes on each side or until tender and lightly browned. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, fennel fronds, and parsley.
  4. Sprinkle salmon with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place salmon on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 salmon fillet onto each of 4 plates. Toss pea tendrils with Preserved Lemon Vinaigrette. Place about 1/2 cup pea tendril mixture over salmon. Add 1 1/2 cups grilled vegetables to each serving, and serve immediately.

 

 

 

Nutrition Details (per serving)

 

307 calories; 16.2 g fat; 15.7 g carbohydrates; 24.3 g protein; 515 mg sodium; 2.8 g fiber; 57 mg cholesterol; 1.3 mg iron; 65 mg calcium

 


 

Dessert


Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting
16 servings; Total Time: 1 hour 44 mins

 

Ingredients

 

9 ounces white whole-wheat flour (about 2 cups)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup canola oil
3 large eggs
1 cup grated carrot
1 cup grated zucchini
3/4 cup drained canned crushed pineapple in juice
Cooking spray

 

Preparations
  1. Preheat oven to 350.
  2. Combine first 6 ingredients in a bowl. Combine sugars, oil, and eggs in a separate bowl, stirring with a whisk. Stir carrot, zucchini, and pineapple into sugar mixture. Add flour mixture to sugar mixture; stir until moistened. Spoon batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350 for 33 minutes or until done. Cool on a wire rack.
  3. Combine cream cheese and butter in a bowl; beat with a mixer until smooth. Add powdered sugar; beat just until smooth. Spread evenly over top of cake. Sprinkle with coconut flakes. Cut into 16 pieces.

 

 

Nutrition Details (per serving - 3 x 3 1/4 inch)

 

292 calories; 2 g fiber; 44 g carbohydrates; 4 g protein; 42 mg cholesterol; 1 mg iron; 243 mg sodium; 55 mg calcium; 33 g sugars