Dr. Oz’s 50 States from 50 Plates transformation Recipes Texas BBQ, NY Veggie Pizza, Plus Healthy Taco’s
Dr. Oz’s 50 States from 50 Plates transformation: Dr. Oz’s Veggie Pizza-Agave BBQ Chicken & Ribs-Tilapia Tacos-Chicago Oz Dog. Dr. Oz shared how we can transform all our favourite foods with some of our favourite and fattening foods New York Pizza, Texas BBQ, learn how to transform your fattening foods to healthy meals. It’s Dr. Oz’s 50 States from 50 Plates transformation. Oz says you don’t have to give up all the foods you love to lose weight, you can transform them.
Dr. Oz and Liz Josefsberg went to 3 States where people love their food and they wanted to change it for the better.
Transformed New York Pizza: I Love NY Veggie Pizza
New York-style pizza without the guilt. Crushed tomatoes replace high-sodium sauce and extra veggies replace high-fat meat. Fiber from the whole wheat and veggies will fill you up to help you slim down.
Ingredients
Makes 2 servings
1/2 lb refrigerated whole wheat pizza dough
Canned crushed tomatoes
1/4 cup part-skim mozzarella cheese
2 tbsp pecorino romano or parmigiano reggiano cheese
1 red or green bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 cups baby spinach leaves
1 cup button mushrooms, sliced
Fresh basil for garnish
Kosher salt
Freshly ground black pepper
Cornmeal for sprinkling
Flour for dusting
Olive oil for coating pan
Directions
Pre-heat oven to 450°F. On a lightly floured surface, roll the dough into a 12-inch circle, keeping the edges thicker to form a rim. Place the dough on a lightly oiled baking sheet and bake for 7-10 minutes, just until starting to lightly brown. Remove crust from oven and flip over.
Spoon crushed tomatoes evenly over crust and season with salt and pepper. Add your desired veggies, including peppers, onion, spinach and mushrooms. Top with mozzarella and pecorino romano cheeses. Bake until cheese is melted and veggies are tender to crisp, about 10-15 minutes.
Garnish with fresh basil, if desired.
Transformed Dallas BBQ: Dr. Oz Agave BBQ Chicken & Ribs
Ingredients
Makes 4 servings
1tbsp olive oil
1 cup chopped onions
1 clove garlic, finely chopped
3 cups tomato sauce
2/3 cup agave syrup
1/4 cup apple cider vinegar
2 tbsp Worcestershire sauce
1tbsp soy sauce
Freshly ground pepper
Salt to taste
4 chicken breasts, skinless and boneless
2 pounds beef flanken ribs
Directions
Warm the oil in a medium large pan and cook the onions and garlic on low heat until soft, about 7 to 10 minutes. Stir in the tomato sauce, agave syrup, vinegar, Worcestershire sauce, soy sauce and the pepper. Bring to a boil. Lower the heat and simmer covered, for 15 minutes. Adjust seasoning, add salt if needed.
Reserve 2 cups of the sauce. Cover the chicken and ribs with the remaining sauce and marinate in the refrigerator for at least 2 hours.
Preheat the oven to 325˚F. Transfer the chicken and ribs to a baking dish, and pour 1 cup of the reserved sauce over the chicken and ribs.
Bake uncovered for 45 minutes to an hour, basting periodically with sauce, until the chicken is cooked through. Remove chicken and keep warm.
Bake ribs an additional 30 minutes until tender, basting periodically. Add chicken to re-warm. Serve with the remaining BBQ sauce.
Dr. Oz Chicago Hot Dog: Swap out a white bun for a whole wheat alternative; by adding fiber to your meal, you will stay fuller longer.
Dr. Oz Transformed Chicago Hot Dog: Chicago Oz Dog
Ingredients
Makes 4 servings
2 onions, cut into rings
2 red or green bell peppers, sliced
4 chicken hot dogs
4 whole wheat buns
1/4 cup whole grain mustard
2 tomatoes, chopped
Poppy seeds, for garnish (keep it Chicago style!)
Optional toppings: lettuce, cucumber spears
Cooking spray or olive oil
Directions
Over a medium-high grill, cook peppers and onions until charred and tender, about 5-7 minutes.
Meanwhile, cook hot dogs using your preferred method: steam, boil or grill.
Build your hot dog! Add hot dog to bun and top with mustard, grilled peppers and onions, tomatoes and any optional veggie toppings you like. Garnish with poppy seeds.
Transformed LA Tacos: Dr. Oz Tilapia Tacos
By replacing full-fat sour cream with a low-fat version, you’ll save on calories without compromising on taste.
Ingredients
4 tilapia filets
2 tbsp chili powder
1 tbsp ground cumin
Freshly ground pepper
1/4 tsp salt
2 tbsp olive oil
8 small (6 inch) corn tortillas
2 cups pico de gallo sauce (onions, tomatoes, jalapenos)
1/4 cup cilantro
2 limes
4 tbsp low-fat sour cream
Directions
Rub the fish with chili and cumin powder, sprinkle with pepper and salt.
In a large sauté pan, heat the olive oil and cook the fish for 5 minutes, then flip it and cook for an additional 3 to 4 minutes.
Remove the fish from the pan and cut into strips. Divide the strips among the 8 tortillas, top with the pico de gallo sauce, sprinkle with some cilantro, and give each a squeeze of lime and a dollop of low-fat sour cream, if desired.
