Friday, December 18, 2009

#43 - THE END

Don't worry. Not the end of On The Rocks. BUT, this is the final post on Healthy Restaurant Recipes.

After almost 100 recipes based solely on healthy restaurant recreations, I feel as though I have covered a good amount of some of the most popular dishes people crave at chain restaurants. And I
hope that I was able to show you how you don't have to waste a day's worth of calories to fill your cravings and that you can very easily make these dishes at home.

So for the final restaurant post, I leave you with two equally delicious and salivating worthy burger recipes. Enjoy!

Red Robin: 5 Alarm Burger
(adapted from "Top Secret Restaurant Recipes 2")


2 light hamburger buns

2 4oz extra lean ground beef patties

2 slices soy pepperjack cheese slices (I use Veggie Slice)

2 tbsp fat free mayo
1/2 cup shredded iceberg lettuce

4 tbsp jalapenos dash of cayenne pepper, salt and cumin
1/2 tsp siracha
2 tbsp salsa


1. Cook patties, with salt and pepper, in skillet over medium-high heat for 4 minutes per side or until done. Before removing from heat, place a slice of cheese on each patty and let melt.
2. In small bowl, combine mayo, salt, cayenne pepper, cumin and siracha. Mix well.

3. Place buns in toaster and toast until light browned.
4. To make burger, spread mayo mixture onto each side of the buns.
Then top with patty, jalapenos, salsa and lettuce.

Servings: 2
Nutritional Info: 328 Cals, 15g fat, 28g carbs, 19g protein
Red Robin's Nutritional Info: 875 cals, 59g fat, 43g carbs, 43g protein

Red Robin: Banzai Burger

2 light hamburger buns
2 4oz extra lean ground beef patties
4 pineapple slices
1/2 cup shredded lettuce
2 tbsp teriyaki sauce
2 slice fat free american cheese sliced
1 tbsp fat free mayo

1. Cook patties, in teriyaki sauce, in skillet over medium-high heat for 4 minutes per side or until done. Add pineapple slices to pan with the teriyaki sauce. Before removing from heat, place a slice of cheese on each patty and let melt.

2. To make burger, spread one side with mayo. Then top with patty, pineapple slices and lettuce.

Servings: 2
Nutritional Info: 360 cals, 10g fat, 37g carbs, 30g protein
Red Robin's Nutritional Info: 1033 cals, 63g fat, 65g carbs, 48g protein

Thursday, December 10, 2009

Day #42

Tony Roma's: Baked Potato Soup
(adapted from "Top Secret Restaurant Recipes 2")

1 1/2 russet potatoes, peeled, cubed and boiled
1/4 white onion, diced
1 tbsp light margarine
1 cup fat free half and half
2 1/2 cups chicken broth
1/4 cup cornstarch
4 slices bacon, chopped
1/2 cup reduced fat cheddar cheese
4 tbsp green onions, diced
1 tsp dried basil
1/2 tsp salt
1/2 red pepper

1. In large sauce pan, saute onions in margarine over medium heat for 2-3 minutes, or until soft.
2. Add broth, half and half, basil, salt and pepper. Cook for 4-5 minutes over medium heat.
3. Add cornstarch to soup. Make sure to whisk out all the clumps. Let simmer for 15 minutes.
4. When ready to serve, top each bowl with about 2 tbsp of cheese, 1 tbsp green onions, and 1 slice of bacon (diced).

Servings: 4
Nutritional Info: 200 cals, 5g fat, 30g carbs, 9g protein
Approx Tony Roma's Nutritional Info: 340 cals, 22g fat, 29g carbs, 7g protein

Day #41 - So So Chinese Food

I ain't going to lie, I'm not horribly proud of this meal. Which is obvious in the photos. If I ain't digging the food, I ain't digging taking pictures of it.

Granted, this isn't a bad meal. Just not amazing. I'm not totally sure what's with me cooking Chinese food, but I kinda suck at it.

Hopefully I am not discouraging you from making this, but yet challenging you to kick my ass in cooking this meal!

P.F. Chang's: Dan-Dan Noodles
(adapted by "Top Secret Restaurant Recipes 2")

12oz chicken breast, cut into bite size pieces
1/2 cup chicken broth
6 tbsp soy sauce
1/4 cup cornstarch
1 tbsp agave nectar (or use brown sugar)
2 tbsp olive oil
2 garlic cloves, minced
1 tsp siracha
1/4 cup water
1/4 cup green onions, chopped
6oz package of chow mein noodles, cooked as directed

1. Cook chicken by sauteing them in skillet for 8-10 minutes in 1 tbsp olive oil.
2. To cook sauce, saute garlic and green onions in 1 tbsp olive oil in small saucepan for 1-2 minutes. Add soy sauce, broth siracha and agave nectar. In small bowl, whisk cornstarch in water. Then add to sauce. Simmer for 2-3 minutes, or until sauce has thickened.
3. Add chicken to sauce, then combine cooked noodles, chicken, and sauce in large bowl. Mix well.

Servings: 8
Nutritional Info: 210 cals, 10g fat, 18g carbs, 12g protein
P.F. Chang's Nutritional Info: 270 cals, 7g fat, 30g carbs, 13g protein

(served with garlic snap peas)

P.F. Chang's: Spicy Chicken
(adapted by "Top Secret Restaurant Recipes 2")

8 oz chicken breast, cut into bite size pieces
1 tbsp olive oil
2 garlic cloves, minced
2 tbsp green onions, chopped
1/2 cup pineapple juice
1 tsp siracha
2 tbsp rice vinegar
1 tbsp agave nectar (or sugar)
1 tbsp soy sauce
1/4 cup + 1 tsp cornstarch

1. Coat chicken in 1/4 cup cornstarch. Then place in skillet with heated olive oil. Cook for 6-8 minutes, or until slightly browned.

2. To make sauce, combined remaining ingredients in small saucepan (make sure 1tsp cornstarch is mixed in well). Simmer for 2-3 minutes or until thicken.

3. When chicken is ready, toss in cooked sauce. Serve immediately.

Servings: 2
Nutritional Info: 295 cals, 8g fat, 26g carbs, 27g protein
P.F. Chang's Nutritional Info: 323 cals, 13g fat, 23g carbs, 28g protein

Tuesday, December 8, 2009

Thanksgiving Recap Part 2

In between our appetizers and main course, we had lots of this:

I cook better when under the influence of alcohol. I actually do most things better this way:)

Dinner was pretty traditional, and included ham (I glazed it with brown sugar, butter and molasses), spicy sausage stuffing, potato at gratin, yams

and....bacon jalapeno mac 'n cheese:

And don't worry, the pups got their own special Thanksgiving dinner as well.

Which was devoured quicker than you can imagine.

Dessert followed. Pumpkin pie (taken from the Hungry Girl recipe), Lemon Glazed Cheesecake, and Fruity Pebble Treats (yes, ya heard right).

Which we hated, obviously.

Sleep was to be had. Overall, Thanksgiving was a success.

Monday, December 7, 2009

Thanksgiving Recap Part 1

Being that this was our first year creating our own Thanksgiving, we didn't have any traditions to adhere to. With that being said, our appetizers were just as important as the main courses.

First up: Olive Garden Stuffed Mushrooms

1/3 cup breadcrumbs
1/4 cup canned minced clams
2 tbsp light parmesan cheese
2 tbsp light romano cheese
1 garlic clove, pressed
3 tbsp chicken broth
12 mushrooms, with stems removed

2 tbsp red bell pepper, diced
2 slices light mozzarella cheese, cut into 12 squares

1. Combine all ingredients for stuffing in small bowl. Use your hands to mix and then create balls of stuffing to fill each mushroom with.
2. Then top each mushrooms with 2-3 pieces of red bell pepper then with a square of mozzarella.
3. Cook on nonstick cookie sheets for 10 minutes in 350 degree oven.

Servings: 12
Nutritional Info Per 1 Mushroom: 42 cals, 2g fat, 3g carbs, 4g protein
Olive Garden's Nutritional Info: 68 cals, 5g fat, 3g carbs

The BF's Favs: Pretzles & Ranch, Chips & Cheese

On the lighter side...
Spicy Cream Cheese Hummus

1 can garbonza beans
4oz fat free cream cheese
2 green onions, chopped
3 galic cloves, chopped
1 tsp paprika
1 tsp siracha

1. Process all ingredients in processor until smooth. Chill before serving. Serve with pita, chips, or veggies.

Servings: 8
Nutritional Info: 59 cals, .5g fat, 9g carbs, 4g protein

And lastly, Olive Garden's Bruschetta:

3 roma tomatoes, diced
2 garlic cloves, pressed
2 tbsp basil, minced
2 tbsp sun dried tomatoes
1 tsp olive oil
2 tbsp balsamic vinegar
1/4 tsp salt

Mix and chill. Serve with toasted french baquette.

Servings: 8
Nutritional Info: 16 cals, 1g fat, 2g carbs, .5g protein

Friday, December 4, 2009

Day #40 - Toasted Raviolis

Olive Garden: Toasted Beef Ravioli
(adapted from "Top Secret Restaurant Recipes 2")

1 package Buitoni Beef & Sausage Raviolis
1 egg, beaten
1/2 cup Almond Breeze (unsweetened)
1/4 cup breadcrumbs
2 tbsp olive oil

1. Combine almond breeze and egg in small bowl. Place breadcrumbs in separate bowl.

2. Heat up oil in large nonstick pan over medium heat.
3. Dip each ravioli in milk/egg mixture then coat in breadcrumbs. Place into oiled pan.

4. After 2-3 minutes, flip each ravioli over to brown each side.
5. When finished, place raviolis on paper towel to blot out any extra oil.
5. Heat marinara in microwave for 45-60 seconds.Serve immediately.

Servings: 4 (served as an appetizer)
Nutritional Info: 296 cals, 17g fat, 28g carbs, 7g protein
Olive Garden's Nutritional Info: 360 cals, 16g fat, 29g carbs