Dr Oz: Food Network Buttermilk Ranch Dressing & Veggie Chili Recipes

By on May 9, 2012

Dr Oz: Food Network Recipes

Looking for secrets to cut calories throughout the day? On today’s show, Dr Oz was joined by Katherine Alford, The Director of the Food Network Kitchen, to show you how to cut down the calories without cutting out any of the taste. Katherine showed you the simple secrets you’ll love. She even shared her Buttermilk Ranch Dressing Recipe and her Veggie Chili Recipe. And earlier in the show, Lisa Lillien shared her Hungry Girl Recipes and Carb Cheats that you should definitely checkout if you are looking for healthy, low-fat, low-carb recipes!

Katherine took you behind the scenes for an all access pass to The Food Network’s test kitchen. This is where we saw where the foods were prepped for shows like Iron Chef and Chopped. (I love them both!) One secret Katherine gave for delicious creamy soup is to add rice to the soup instead of cream. Puree and blend to get a yummy creamy soup without the cream. For moist ground chicken, Lisa suggested grating a green apple into the ground meat. This will give you a healthy, moist burger.

The Food Network Kitchen

The Food Network provided Dr Oz with recipes for Buttermilk Ranch Dressing and Veggie Chili

Dr Oz: Food Network’s Buttermilk Ranch Dressing Recipe

Ingredients For Buttermilk Ranch Dressing Recipe:

2 chopped scallions
½ tsp minced garlic
¼ C buttermilk
¼ C plain yogurt
2 tsp rice vinegar
Sugar and salt (to taste)

How To Make Lowfat Buttermilk Ranch Dressing:

Purée chopped scallions, minced garlic, buttermilk and plain yogurt with rice vinegar and a pinch of sugar and salt
Use on two heads butter lettuce with a ¼ C shredded carrots, some fresh cilantro and parsley
You can blend it all up and put on salad.
Traditional ranch dressing: 140 calories
Food Network ranch dressing: 20 calories

Dr Oz: Food Network’s Veggie Chili Recipe

Ingredients for Veggie Chili Recipe:

2 Tbsp extra-virgin olive oil
1 large chopped onion
2 large chopped bell peppers (1 green, 1 red)
3 medium carrots, finely chopped
Kosher salt
6 cloves garlic, finely chopped
3 Tbsp chili powder
1 Tbsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
½ to 1 chipotle chile pepper in adobo sauce (chopped)
1 Tbsp tomato paste
2 corn tortillas (tear into pieces)
½ C brewed coffee
1 (28 ounce) can whole plum tomatoes (crushed them with your hand)
2 Tbsp cocoa powder (unsweetened)
2 (15 ounce) cans pinto beans, drained and rinsed
½ head cauliflower
½ C finely chopped fresh cilantro, plus torn leaves for topping (optional)
Shredded reduced-fat cheddar cheese, sliced scallions and/or plain low-fat Greek yogurt, for topping (optional)

How To Make Veggie Chili:

Heat the olive oil in a large saucepan on medium-high heat
Add the onion, bell peppers, carrots and ½ teaspoon salt
Cook, stirring frequently, until the carrots begin to soften (8 minutes)
Add the garlic and cook 2 more minutes
Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick
Add the coffee and simmer until almost completely reduced (about 30 seconds)
Stir in the tomatoes, cocoa powder, beans and 2 ½ C water. Bring to a simmer over low heat
Cook, stirring occasionally, until the chili thickens slightly (about 1 hour, 30 minutes)
Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater About 10 minutes before the chili is done cooking, stir in the grated cauliflower
Cook 10 minutes, then remove from the heat
Stir in the chopped cilantro and season with salt (to taste)
Add some water if the chili is too thick
Ladle into bowls and add toppings as desired

(The herbs added at the end make it pop)

Traditional chili is 410 calories. The Food Network version contains only 230 calories.

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