Canyon Ranchs Baked Fish Chips Food

CANYON RANCH'S BAKED FISH & CHIPS

Canyon Ranch's Baked Fish & Chips image

This is a delicious, healthy recipe that does not sacrifice flavour. Recipe is from the cookbook, "Canyon Ranch Cooking: Bringing the Spa Home", by Canyon Ranch & Jeanne Jones.

Provided by blucoat

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb russet potato, cut into wedges
1/2 cup whole wheat flour
6 tablespoons whole wheat bread crumbs
1 pinch fresh ground black pepper
1 egg white, beaten
1 lb cod or 1 lb halibut fillet, cut into 4-ounce portions
2/3 cup fat-free mayonnaise (optional)
1 tablespoon sweet pickle relish (optional)
1 teaspoon fresh lemon juice (optional)
1 teaspoon minced parsley (optional)
1 pinch cayenne pepper (optional)

Steps:

Preheat the oven to 450°F Lightly spray a baking sheet with non-stick cooking spray. Arrange the potato wedges on one side, leaving enough room for the fillets, and spray them with the cooking spray. Bake in the preheated oven for 25 minutes, or until golden brown and tender.
While the potatoes are baking, combine the flour, bread crumbs, and pepper in a shallow bowl.
In another shallow bowl lightly beat the egg white. Dip the fish fillets in the egg white, then coat both sides with the flour mixture. Transfer to the baking sheet, alongside the potatoes, and continue to cook for 10 minutes more, or until the fillets are crisp and browned.
Combine all the ingredients for the tartar sauce in a small bowl and mix well. Serve 1 tablespoon on each fish fillet.

Nutrition Facts : Calories 297.2, Fat 2.6, SaturatedFat 0.6, Cholesterol 54.5, Sodium 223.1, Carbohydrate 40.4, Fiber 5.8, Sugar 2.2, Protein 28.7

CANYON RANCH'S LEGENDARY CHOCOLATE CHIP COOKIES

Canyon Ranch's Legendary Chocolate Chip Cookies image

A (somewhat) healthy version of chocolate chip cookies from the Canyon Ranch Spa that uses low-fat cream cheese to replace some of the oil, as well as part whole wheat flour. The recipe was printed in their cookbook, "Canyon Ranch: Nourish: Indulgently Healthy Cuisine".

Provided by blucoat

Categories Drop Cookies

Time 20m

Yield 38 cookies

Number Of Ingredients 10

Ingredients

1/4 cup butter, cold
1/3 cup low-fat cream cheese, cold
1 cup firmly packed brown sugar
2 egg yolks
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt or 1/2 teaspoon salt
1 (6 ounce) package semi-sweet chocolate chips

Steps:

Preheat oven to 350°F and lightly coat a baking sheet with canola oil or cooking spray.
In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.
In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.

Nutrition Facts : Calories 77.7, Fat 3.3, SaturatedFat 1.9, Cholesterol 13.4, Sodium 75.3, Carbohydrate 11.9, Fiber 0.5, Sugar 8.2, Protein 1

CANYON RANCH SCALLOPS

Canyon Ranch Scallops image

Round out your dinner: Add 1/2 cup cooked wild rice, 1/2 cup steamed spinach; 3/4 cup cream of carrot soup.

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1/4 cup grated lemon zest
1 tsp honey
1/2 tsp fresh lime juice
Half a ripe papaya, peeled and diced
1 1/2 tbsp minced red bell pepper
2 tsp chopped cilantro
1 tsp chopped green onion
1 tsp minced red onion
Pinch of salt
1 lb sea scallops (about 12)

Steps:

In a small bowl, combine 3 tbsp oil and zest. Let sit 1 hour at room temperature. Strain mixture, using a fine sieve. In another small bowl, combine honey and lime juice. Add remaining ingredients for papaya relish and mix well. Heat 1 tbsp oil in a large saute pan. Sauté scallops over medium heat until cooked through, about 2 to 3 minutes on each side. For each serving, place 3 scallops on a plate and drizzle1 tbsp lemon oil over scallops. Top with 2 tbsp papaya relish.

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