Dr Oz Grilled Walnut Butter And Apple Sandwiches Food

WALNUT BUTTER

Steps:

• Preheat oven to 350 degrees.
• Spread nuts in one layer on a baking sheet. Toast until fragrant and lightly colored, about 10 minutes. Stir about halfway through the baking time.
• Add nuts to a food processor, discarding any dried skin and dust. Add the salt and chop the nuts finely. With the motor running, drizzle in the oil. Whirl until the nuts are ground into butter, stopping to scrape down the sides two or three times.

GRILLED CHEDDAR AND APPLE BUTTER SANDWICH

Steps:

• The sandwich is assembled in a cold, non stick skillet.
• Butter one side of first slice of bread and place butter-side-down in skillet.
• Place one slice of cheese on bread, then 1 Tablespoon apple butter in the center of the cheese.
• Top apple butter with second slice of cheese.
• Butter one side of second piece of bread and place butter-side-up on last slice of cheese.
• Turn on heat to medium/low heat.
• Toast each side*s l o w l y* and carefully to achieve a gooey inside and toasty-golden outside.
• Eat and repeat!

MAPLE WALNUT BUTTER

Steps:

• Place the walnuts in the workbowl of a food processor; cover and process until the nuts are ground and begin to form a paste.
• Add the butter, maple syrup, and cinnamon; cover and process until smooth and well blended, stopping the motor and scraping down the sides of the bowl once or twice.
• Store the butter in a covered container in the refrigerator; bring to room temperature before serving.
• This will keep for at least 1 week.

GRILLED TURKEY, BRIE, AND APPLE BUTTER SANDWICH WITH ARUGULA

Steps:

• Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
• Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.

GRILLED PEANUT BUTTER APPLE SANDWICHES

Steps:

• Mix cinnamon and sugar together in a small bowl. Spread one tablespoon of peanut butter onto one side of 8 slices of bread.
• Arrange apple slices on 4 slices of bread. Sprinkle the cinnamon/sugar mixture evenly over the apples. Top with the remaining 4 slices of bread, peanut butter face down.
• Melt the butter in a large skillet over medium heat. Fry sandwiches until browned, about 1 to 2 minutes on each side.

DR. OZ. GRILLED WALNUT BUTTER AND APPLE SANDWICHES

Steps:

• Spread coconut oil on one side of each slice of bread and walnut butter on the other side. Place apple slices in between the two slices of bread, coconut oil side out.
• In a stove-top pan on low heat, toast sandwiches until lightly brown - warm & gooey!

WALNUT BUTTER

Steps:

• Soaked walnuts: This method will remove some of the tannin and bitterness from the walnut skin, and offer a more textured walnut butter. Soak walnuts overnight, drain and discard the water. Then, toast the walnuts in a single layer on a baking sheet at 350°F for up to 15 minutes to dry them out (don't allow them get dark). Cool the walnuts before making them into butter.
• Toasted walnuts: To enhance the sweet, nutty flavor of walnuts, toast them before making them into butter. Walnut butter with toasted walnuts will provide a coarse textured finished product. Toast walnuts in a single layer on a baking sheet at 350°F for 8 to 10, or until fragrant. Cool the walnuts before making them into butter.
• To make the butter: Put the walnuts in the bowl of a food processor and grind them until they become sticky or paste-like. Add the salt. Add the oil, a little bit at a time until the walnut butter binds together. Add the honey and/or cinnamon to taste.

DR. OZ HEALTHY FISH AND CHIPS

Steps:

• Position racks onto the upper and lower third of the oven and preheat to 450°F Cover one baking sheet with aluminum foil and place on lower rack so it heats up.
• Slice potato into 1/4-inch thick rounds and toss with olive oil. Mix thyme, garlic powder, salt and cornstarch together and toss evenly with potatoes. Place on hot baking sheet and on the bottom rack in the oven. Cook for 30 min, flipping the potato slices half way through.
• For Fish: Mix mayo, Old Bay, cayenne pepper, lemon juice and water in a small bowl. Add more water, one teaspoon at a time, until you have a smooth and lightly thickened consistency. Place the flour and the panko breadcrumbs in separate shallow bowls and dip cod strips into flour, removing excess flour. Then dip into the mayonnaise mixture and finally in the breadcrumbs, making sure to press the panko into the fish so that it adheres.
• Place fish strips on a baking sheet lined with parchment paper and spray with PAM non-stick spray. Place on the top rack of the oven and cook for 6-10 minutes, depending on the thickness of the fish, until fully cooked. If needed, broil for 1 minute so that the fish are browned.
• Remove fish and chips from oven and serve immediately.

PEANUT BUTTER AND APPLE BURRITO

Steps:

• Lay tortillas flat.
• Spread peanut butter evenly between then tortillas, completely covering in a thin layer.
• Drizzle the honey evenly between the tortillas on top of the peanut butter.
• Put one layer of thin apple slices on top of the honey and peanut butter.
• Sprinkle with cinnamon and Splenda, if desired.
• Roll up and cut into bite-sized pieces or serve whole.
• (Depends on who is eating this. As adults, we just bite in, but we cut it into smaller, more manageable pieces for my nephew).

PEANUT BUTTER AND APPLE SANDWICH

Steps:

• Spread a thin layer of peanut butter onto one side of each slice of bread. Place shredded apple onto the peanut butter, and place the other peanut buttered side of bread on top. Serve immediately.

TOASTED TURKEY, CHEDDAR & APPLE SANDWICHES

Steps:

• Preheat oven to 400 degrees.
• Butter one side of 4 slices of bread and place them, buttered side down, on a baking sheet.
• Spread the mustard over the sliced bread.
• Divide the turkey breast evenly over the mustard and arrange the apple slices on top.
• Sprinkle the cheese evenly over the apples.
• Butter the remaining 4 slices of bread and place them, buttered sides up, on the cheese, pressing lightly to compact the sandwiches.
• Bake for 10 minutes, turning once with a metal spatula, until the sandwiches are golden brown and the cheese is melted.
• With a sharp knife, cut the sandwiches in half diagonally and serve immediately.

DR OZ'S SPINACH SALAD WITH WALNUTS AND STRAWBERRIES

Steps:

• Heat the oven to 375.
• Place the walnuts on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes.
• Transfer to a cool plate.
• Toss the spinach with the strawberries in a large bowl.
• In a small bowl, whisk together the honey, mustard, vinegar, and salt.
• Drizzle 3/4 of the dressing over the salad and sprinkle the walnuts on top.
• Serve sprinkled with cheese (if using) and with the remaining dressing on the side.

BELLY FAT BLASTING SMOOTHIE (DR. OZ)

Steps:

• Combine all ingredients in a blender in order given.
• Whip until frothy.

HEALTHY AMISH BAKED OATMEAL

Steps:

• Prepare and refrigerate overnight (nuts are optional).
• Combine first 7 ingredients in a medium bowl.
• Combine the milk, applesauce, butter and egg.
• Add milk mixture to the oat mixture: stir well.
• Pour into an 8 inch square baking dish coated with cooking spray.
• Add more milk, approximately 1/2 cup in the morning. Bake at 375*.
• for 60 minutes. Serve warm.
• 5- 2/3cup servings.