Category Archives: Dinner

3 Must Eat Leftover Turkey Ideas

Enjoy Healthy Leftovers

Leftover TurkeyHot or Cold Turkey Sandwich
Make this delicious leftover sandwich for lunch or dinner. Simply grab a healthy whole wheat bread, slap on some light mayo, stuffing, sliced turkey and cranberry sauce. To serve hot, try open-faced and top with gravy. Then plan time to burn some energy (calories) by taking a  brisk 45 minute walk.

Festive Curried Turkey Salad
Mix up a batch of tasty turkey salad and toss on a salad, a slice of French bread or roll up in a wrap. Simply add together in a bowl, 1/8 cup mayonnaise, 2 tablespoons chutney, 3 to 4 teaspoons curry powder to taste, 1/4 cup chopped celery, 1/3 cup cranberry sauce, 1 tablespoon chopped green onion, 2 tablespoons chopped pecans or cashews, 1 1/2 cups diced turkey. Make extra and you’ll have ready-made meals for days to come.

Hot Turkey Omelet
Whip up a healthy and savory Thanksgiving omelet any time of day. Whisk 3 eggs per omelet (cook each one separately), pour into heated and oiled pan, and  cook until you can lift edges with a spatula. Add pulled apart turkey, leftover stuffing and a drizzle or two or three or more of gravy. Let cook for another minute or two, then flip and let cook for another minute. Slide the omelet onto a plate, fold over and add a dollop of cranberry sauce on top. Eat with a tall glass of cranberry juice.

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A Happy Healthy Thanksgiving For All!

Thanksgiving Turkey1.Enjoy your friends and family.
While Thanksgiving certainly is a holiday about eating, food is just part of the festivities. It’s a time to acknowledge all that we have to be thankful for, and to appreciate the people we care about. Studies have shown that social connections are essential for health and longevity. So do your best to put your petty grievances aside, relax and set the stage for a joy-filled, low-stress holiday season.

2. Roundify your Thanksgiving menu.
If you’re cooking, be sure to prepare plenty of nutrient-filled, anti-aging foods for your feast. If you are a guest supplying food, bring a healthy dish or two. Consider serving a humanely raised, organic, free range heritage turkey.

3. Eat without over-stuffing yourself.
Eat slowly, and enjoy every single bite. Before going for seconds, remember that one of the best things about Thanksgiving is the leftovers!

4. Drink water to keep hydrated.
This will help your digestion and can even keep you from overeating. Limit the adult beverages to one or two, and opt for wine rather than hard liquor.

5. No guilt allowed if you pig out!
Guilt gets you nowhere, so stop, unbuckle your belt, and enjoy your company. Then wake up the next day and take a walk, go for a run, jump on a rebounder, skate outside or  in a rink, workout in a gym or any other activity that revs up your heart and sweatiness. Then have a turkey sandwich for lunch, and be thankful for everything around you.

Round Eating Show: A Big Salad

ROUND EATING SHOW: A Big SaladHealthy, homemade and Delicious

Diana shows you how to put together a big, healthy, delicious salad and dressing with ingredients everyone should keep in their kitchen.

Watch: ROUND EATING SHOW: A Big Salad

 

 

 

 

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ROUND COOKING: With Culinary Students

This gallery contains 1 photos.

New on RoundTV Diana’s in the kitchen with JobTrain culinary students, showing them a thing or two about preparing a healthier version of Obama’s Chili, a Tri-color Salad, and Party-pleasing Stuffed Mushrooms that everybody loves. Watch HEALTHY ROUND COOKING: With … Continue reading

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COOKING: Vegan Gluten-Free Pad Thai

This gallery contains 1 photos.

Delicious, Easy & Savory Enjoy this yummy recipe you can make at home and eat like you are in a Thai restaurant. Watch the Video on RoundTV to see how to prepare and cook this tasty Thai dish. Ingredients 1/2 … Continue reading

PART 3: A Day of Healthy Healthy Eating

New on RoundTV

This is the third video in the 3 part series, A Day of Healthy Eating. This last video shows you a tasty Round dinner, Hamburger Eggplant Circles on Confetti, fit for a cold and stormy night — all while being good for you and of course made out of a variety of delicious and colorful Round foods.

Note: This dinner video was shot during my previous life, like breakfast, while lunch came from my new life, since I lost my lunch video in the move and had to re-shoot it.

View PART 3: A Day of Healthy Healthy Eating.

Go to RoundTV to see all the entire healthy eating day and other videos.

Dinner Recipe

Hamburger Eggplant Circles on Confetti

This is so simple that you barely need a recipe!

  • Broil or BBQ a hamburger. One for each person
  • Broil or BBQ a sliced (into circles) eggplant. Lightly brush the eggplant circles with Extra Virgin olive oil and sprinkle with your favorite spice like garlic salt or thyme. One eggplant will feed two people.
  • Cut an artichoke in half and boil it for 30 minutes. 1/2 for each person.
  • Mix together 2 tablespoons of mayonnaise with 1/2 teaspoon of Dijon mustard and a squeeze of lemon juice. 1 tablespoon for each person.
  • Cut Radicchio and Napa cabbage into confetti-like strips, and mix together in a bowl. Cut as much as you like, this is great filler and you will learn to love how you can stretch out any meal with this confetti combination.

Plate Your Meal

On a plate, place a heaping handful of the confetti mixture. Top with 2 or 3 (depending on how big they are) eggplant circles, and then top that with the hamburger. Place half an artichoke on a small plate with a side of the mustard dip in a tiny dish. You may also want an empty dish for the leaves as you eat your artichoke. Serve with ice water, and add some lemon juice for extra flavor.

You will notice that the hot eggplant circles and hamburger wilt the cabbage and make it taste warm and homey. In the summertime, you can BBQ the hamburger and eggplant circles, then stack it on a bun with the cabbage mixture — and a wide smear of the mustard dip. It may seem different, but what have you got to lose trying it?

Swordfish Sliders for Two and a Half

New on RoundTV

As promised, the recipes are below for the Swordfish Sliders and takes you through a journey through the prepare ahead of time portion, the BBQing, the tasting and the other ‘half’. Enjoy watching and know that Diana hopes that you subscribe and make a comment!

See the Swordfish Sliders for Two and a Half video now.

Swordfish Sliders

1 fillet Swordfish
Light olive oil
Salt and pepper
Pesto sauce 9 (fresh store bought)
Blackening spices (Find at any grocery store)
1 mango
2 poblano peppers
1 orange pepper
1 red onion
Cilantro
1 lime
Tiny rolls
Asparagus

Instructions

Heat up the grill to high. Cut the swordfish into squares the size of the tiny buns. Lightly brush each piece with olive oil. Pour blackening spices onto a plate and dredge all surfaces of the swordfish until completely covered. You can leave some plain if you do not want all of them to be blackened. Turn the heat down to medium high of a gas grill or wait for the heat to subside for a charcoal grill. Cook each side 3 to 4 minutes. Remember fish keeps cooking after you take it off the grill, so shoot more for 3 minutes per side.

Lightly brush the trimmed asparagus with olive oil and toss on the BBQ. Cook for 3 to 6 minutes,, turning them over so they are roasty toasty.

Mango Salsa Instructions

Chop the mango, poblano peppers, orange pepper, red onion, and cilantro into tiny squares (size of a pea). Mix in a bowl with the juice of 1/2 a lime. make this ahead of time and chill in the refrigerator.

Salad Topping

For the salad topping, follow the recipe here.

What’s on the Plate

Very Round Indeed

This dish starts with a bed of shredded Napa cabbage, topped with small curvy shrimp and drizzled with light dressing.

On the side is have a sweet potato, 3 figs, 1 sand dab, and a slice of lemon for some citrus.

Simply prepare these items separately, exchanging the figs for a another fruit, the shrimp and fish for other fish or no fish at all, brown rice instead of the sweet potato, and any shredded cabbage or lettuces you prefer.

Whatever you choose, you will be sure to create a healthy and well-Rounded meal or meals.

Potato Circles

cooking_potato_circlesDuring my bodybuilding days I relied on these potato circles as my one indulgence that really wasn’t all that indulgent — it just feels that way.

I ate potato circles hot or cold. When hot they taste a lot like French fries. When cold they are a bit less sexy but you are bound to enjoy the simple taste of these potatoes no matter what temperature.

You can eat these any time of day. Add them to eggs in the morning, snack on them during the day, or pair them with a protein and side dish for dinner. You are the boss…you get to choose.

Ingredients

1 medium red potato
1 medium yellow potato
1 medium sweet potato
Optional (add a sprinkle of any spice)
Dash of salt
Sprinkle of any spice
1 teaspoon of catsup

Instructions

Wash potatoes and slice into thin circles, place on a lightly oiled baking sheet and broil each side for 5 minutes or until toasty brown. Make sure you keep an eye on them, as they have a tendency to cook fast and burn. Serve with catsup and eat with your hands no matter where you are.

color_TipsHow Many to Eat: Eat 6 to 8 potato circles for a snack or added to a meal. Dip into catsup, hot sauce, mustard or eat them naked and lightly salted.

Store for Later: This recipe will feed a family or you can store 6 circles in a baggie for a snack-on-the-go or put them in a container and refrigerate for reheating for a later meal.

Salt it, Grill it, Hold the Sauces

Ready for Grilling

Ready for Grilling

Slapping fish on the grill is super easy. All you need is some fresh fish, any kind of fish, like salmon, trout, halibut, snapper, swordfish, bass or sand dabs.

Sprinkle a smattering of salt on both sides and any fish is ready to go. For instance, the pictured trout and sand dabs have such a great flavor of their own that smothering them in anything other than a sprinkling of salt would might smother the fish’s natural flavor.

In other words, let the flavor of your fish be the star when you grill it. There’s no need to add a zillion spices or sauces. Of course, a squeeze of lemon, lime or other citrus on a piece of fish, after it’s grilled, can add a delicious zest to any meal.