See my last blog post, Healthy Passover Recipes, for a description on how to follow Passover and still be conscious of your health. It includes three more great recipes in addition to the three below. Try them out and let us know what you think!
Brisket
1½ Protein | 1 Vegetable
Prep time: 4 hours Yield: 10 servings
Ingredients
5-7 lbs beef brisket (will yield 2.5 lbs)
½ tsp fresh black pepper
2 large leeks, whites and greens
3 small carrots (2 cups)
½ tsp Italian seasoning
½ tsp onion powder
1 Tbsp kosher salt
2 cups warm water
1 cup ketchup
Directions
- Preheat oven to 450° F.
- Set brisket in a roasting pan, and rub with dry seasonings.
- Bake uncovered at 450°F for one hour.
- Reduce oven temperature to 350° F, cover, and cook two hours more.
- Meanwhile, mix vegetables, ketchup, and water in a large bowl; add to brisket. Cook for one to one and a half hours more.
Per serving: 380 calories | 16g fat | 10g carbohydrates | 47g protein
Matzo Ball Soup
1 Starch | ½ Protein
Prep time: 10 minutes Yield: 12 servings
Ingredients
4 boxes low-sodium chicken broth
4 6-oz boneless, skinless chicken breasts
1 large onion
2 large carrots
1 whole head of celery, no leaves
1 Tbsp ketchup
2 boxes Manischewitz or other low-sodium Matzo Ball & Soup Mix
Directions
- Prepare matzo balls according to package directions.
- Chop all vegetables medium-chunky (with a food processor, for ease).
- Add all ingredients, including Soup Mix packet—but excluding matzo ball Mix—to large pot, bring to a slow boil, and cook till breasts are cooked through, about 20 minutes. Remove chicken.
- Continue to cook soup until vegetables are tender; remove to blender, and puree. You can add a few shredded pieces of chicken to the blender, too.
- Return puree to pot with about half of the chicken, shredded, reserving the rest for another project.
- Add matzo balls; cook them in the soup for 20 minutes.
Per serving: 160 calories | 1.5g fat | 16g carbohydrates | 17g protein
Apple-Walnut Charoset
1 Fat | ½ Fruit or 1 Healthy Fueling
Prep time: 15 minutes Yield: 16 servings
Ingredients
3 medium Gala or Fuji apples, peeled, cored, and cut into chunks
1½ cups walnut halves, lightly toasted and cooled
½ cup sweet red wine (e.g. Manischewitz Extra Heavy Malaga) or grape juice
1½ tsp ground cinnamon
1 Tbsp packed brown sugar
Directions
- Give walnuts a quick pulse in the food processor.
- Add apples and remaining ingredients, and process till just blended and spreadable, but not too mushy.
- Store covered, at room temperature until ready to serve, or refrigerate.
Per serving: 100 calories | 7g fat | 8g carbohydrates | 2g fiber | 2g protein
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