For the second night we thought this leaner brisket and leaner potato kugel would satisfy all the traditioanlists. Serve lots of veggies and salads and keep your portions small and you can fit even the most traditional Jewish foods into your healthy meal plan.
Slow Cooker Brisket In Wine Sauce
Prep
Cook
Total
Yield 8 servings
Ingredients
2 tablespoons extra virgin olive oil
1 (3-pound) beef brisket, first cut
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 medium onions, sliced
2 stalks celery, diced
4 medium carrots, sliced or large dice
2 garlic cloves, peeled and halved
¼ cup tomato paste
1 (14-ounce) can whole tomatoes
1½ cups dry red wine
1½ cups water
2 bay leaves
Optional: beets, turnips, and kohlrabi
Instructions
- Preheat slow cooker on high until it is hot.
- Coat slow cooker with oil.
- Season brisket well with salt and pepper and place in the bottom of the slow cooker.
- Top with onions, celery, carrots, and garlic.
- In a medium bowl, mix tomato paste, whole tomatoes, red wine and water and pour over the meat and veggies.
- Add bay leaves, turn slow cooker to low and cook for about 7 hours or until a fork inserted, comes out with no resistance.
- Cool brisket before slicing across the grain and returning to sauce or refrigerating for up to 2 days.
- Scrape off fat, slice brisket and return to sauce before heating covered and serving.
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 440 | ||
% Daily Value | ||
Total Fat 31 g | 48% | |
Saturated Fat 11 g | 55% | |
Cholesterol 80 mg | 27% | |
Sodium 390 mg | 16% | |
Total Carbohydrates 12 g | 4% | |
Dietary Fiber 3 g | 12% | |
Sugars 6 g | ||
Protein 22 g | 44% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Healthier Potato Kugel
Prep
Cook
Total
Yield 6 Servings
This recipe breaks our 1 pan rule, you do have to heat the evoo in pan or pot, but it is so worth it. We took our original traditional potato kugel and reduced the calories, carbs and fat by more than half!!!
*Editor's note: In the video we preheated the pan at the same time as the oven, but we have learned that this can cause the pyrex to shatter. Instead, please preheat the oven then heat the dish for a few minutes with the oil inside.
Ingredients
- ¼ cup plus 1-2 tablespoon extra virgin olive oil, such as Colavita
- 3 eggs
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 head cauliflower (about 1 ½ lbs/ 3 cups shredded) or frozen, thawed
- 1 large onion, quartered
- 3 large Idaho potatoes, scrubbed well (about 1 ½ lbs. total/3 cups shredded)
Instructions
- Grease 1 (8-inch) glass square baking dish (or 8- or 9-inch round glass casserole dish) with 1-2 tablespoons of evoo.
- Preheat oven to 425°F.
- Place baking dish in oven to heat until ready to use.
- Beat eggs in a large bowl. Add salt and pepper, mix well, and set aside.
- Warm remaining ¼ cup evoo, in a small saucepan, over medium-low heat.
- In a food processor, grate or shred cauliflower, onion, and potatoes.
- Add vegetables and warm oil to egg mixture and mix well to combine.
- Remove heated dish from the oven and fill with cauliflower-potato mixture.
- Bake at 425°F for 1 hour or until the tops and sides are golden brown.
- Allow to cool for 20 to 30 minutes before serving family style, scooped directly from the baking dish.
*Note: Some people have had a glass pyrex dish shatter when placing in the oven to preheat, according to the manufacture it is best to always put it in a hot oven.
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 320 | ||
% Daily Value | ||
Total Fat 19 g | 29% | |
Saturated Fat 3 g | 15% | |
Cholesterol 80 mg | 27% | |
Sodium 830 mg | 35% | |
Total Carbohydrates 34 g | 11% | |
Dietary Fiber 6 g | 24% | |
Sugars 4 g | ||
Protein 7 g | 14% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Serve your choice of salad:
Chopped Israeli Salad
Add some crunch with toasted pumpkin and/or sunflower seeds.
Ingredients
2 cups diced tomato
2 cups diced cucumber
½ cup finely diced red onion or shallot (optional)
½ cup chopped parsley
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
1 tablespoon za'atar
Instructions
- Place tomato, cucumber, onion, parsley, evoo, lemon juice, salt, pepper and za'atar in a medium salad bowl.
- Toss to combine, refrigerate until ready to serve.
Notes
Toasted nuts or seeds (pumpkin and sunflower are the best) and dried fruits can all be added, but will add additional calories.
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 88 | ||
% Daily Value | ||
Total Fat 4.9 g | 8% | |
Saturated Fat 0.6 g | 3% | |
Sodium 334 mg | 14% | |
Total Carbohydrates 10.5 g | 4% | |
Dietary Fiber 2.7 g | 11% | |
Sugars 3.5 g | ||
Protein 2.9 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Simple Green Salad
Prep
Total
Yield 4
Ingredients
1-2 tablespoons lemon juice
1 clove garlic, grated on a microplane
Pinch kosher salt
Freshly cracked black pepper
3 tablespoons extra virgin olive oil
4 cups lettuce of choice (Romaine, arugula, baby spinach)
1 cup thinly sliced Israeli cucumber
1 cup halved cherry tomatoes
1 tablespoon za'atar
Instructions
- In a large salad bowl, whisk lemon juice, garlic and salt until mixed.
- Stream in evoo until mixture has emulsified.
- Add lettuce, cucumbers and tomatoes. Toss to coat. Sprinkle za'atar over top before serving.
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 110 | ||
% Daily Value | ||
Total Fat 11 g | 17% | |
Saturated Fat 2 g | 10% | |
Sodium 70 mg | 3% | |
Total Carbohydrates 3 g | 1% | |
Dietary Fiber 1 g | 4% | |
Sugars 1 g | ||
Protein 1 g | 2% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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