Ellie Krieger's Healthy Twists On Philly Cheese Steak & Fried Chicken (Recipes)
Who doesn’t crave comfort food — at least once in a while.
Even the biggest health nut has to admit to the occasional craving for their childhood comfort food like mac & cheese or lasagna. But eating right doesn’t mean you can’t enjoy some of your favorite foods!
Ellie Krieger, host of Food Network’s “Healthy Appetites” and author of “Comfort Food Fix” stopped by Access Hollywood Live to show Billy & Kit how to give a few of our favorite high calorie dishes a healthy makeover.
Here are a few of her recipes:
Open-Face Philly Cheese Steak Sandwiches
1 tbs. all-purpose flour
2 ozs, extra-sharp cheddar chees, shredded
3/4 tsp. salt
2 tbs. olive oil
1 lb boneless top loin steak, thinly sliced
1/2 tsp. black pepper
1 large onion, sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 whole-grain Italian rolls, halved lengthwise
To make the cheese sauce, place the milk and flour in a small saucepan and whisk until the flour is dissolved. Heat over medium-high heat, stirring constantly, and bring to a simmer. Lower the heat to medium low and continueto cook, stirring frequently, until thickened. Stir in the cheese and 1/4 tsp. salt and mix until the cheese melts.
Simmer, stirring frequently, until the mixture is velvety and thick. Remove from the heat and cover the surface of the sauce with foil to keep warm.
Heat 1 tbs. of oil in a large nonstick skillet over medium-high heat. Sprinkle the beef with 1/4 tsp. salt and 1/4 tsp. pepper and cook until browned and just cooked through, 4 to 5 minutes. Transfer to a plate and cover with foil.
Heat the remaining 1 tbs. in the pan over medium-heat. Add the onion and bell pepper and cook until the edges are brown and onion is tender, 12 to 14 minutes. Season with remaining salt and pepper.
Lightly toast the rolls. Place one half of each roll on a plate and tope with one-quarter of the onion-pepper mixture, then one quarter of the meat. Drizzle each sandiwch 1/4 cup of the cheese sauce.
Honey-Crisp Oven-Fried Chicken
4 skinless bone-in chicken thighs
2/3 cup low-fat buttermilk
4 cups cornflakes cereal
1/2 tsp paprika
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp cayenne pepper
Olive oil cooking spray
2 tbs. honey
Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least1 hour and up to 4 hours. Place the cornflakes in food processor and process until crumbs form. Transfer to a shallow dish in mix in the paprika, garlic powder, salt, pepper, and cayenne pepper.
Preheat the oven to 350-degrees. Spray a baking sheet with cooking spray. Remove the chicken from the buttermilk, shaking off excess buttermilk from the chicken. Discard remaining buttermilk. Brush each piece of chicken with honey, then dip in cornflake crumbs. Place the coated chicken on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray. Bake until chicken is crisp and cooked through, 45 to 50 minutes.
For more recipes, check out Ellie Krieger’s book “Comfort Food Fix” or visit EllieKrieger.com.