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    Recipes Inspired by Supermarket Dishes

    Here are some recipes inspired by some of the interesting prepared dishes I found in supermarkets near me:

    Grilled Corn With Cilantro Butter

    WebMD Weight Loss Clinic members: Journal as 1 cup vegetables with 1 tsp. fat

    6 large ears of corn, husks removed

    2 tablespoons whipped butter

    1 tablespoon finely chopped fresh cilantro

    • Preheat barbecue to medium-high heat. Coat ears lightly with canola cooking spray.
    • Grill corn until tender and charred in spots (about 10 minutes).
    • Add the cilantro and whipped butter to a small cup and stir with fork to blend well.
    • When corn is ready, remove the ears from grill and spread a teaspoon of cilantro butter all over the outside of each ear.

    Yield: 6 servings

    Per serving: 156 calories, 4 g protein, 30 g carbohydrate, 4 g fat, 1.8 g saturated fat, 1.2 g monounsaturated fat, 1 g polyunsaturated fat, 7 mg cholesterol, 3.5 g fiber, 47 mg sodium. Calories from fat: 21%.

    Olive Salad

    WebMD Weight Loss Clinic members: Journal 2 tablespoons as 1 serving olives

    This dish was inspired by an olive salad I sampled at a nearby supermarket's olive bar. It's wonderful on crackers or as a spread on sandwiches. It can also be used in most recipes calling for tapenade.

    1/2 cup black olives, pitted

    1/2 cup green olives, pitted

    1 teaspoon minced garlic

    1 tablespoon capers, drained and rinsed well

    2 tablespoons coarsely chopped red bell pepper

    1 teaspoon lemon zest, finely chopped

    1/8 teaspoon freshly ground pepper (add more to taste if desired)

    1 teaspoon Dijon mustard

    2 tablespoons extra virgin olive oil

    • Add olives, garlic, capers, red pepper, and lemon zest to the bowl of a small food processor and press "chop" briefly. If you don't have a mini food processor, put the ingredients on a cutting board and chop well with a knife or chopper tool. Add the chopped mixture to a small bowl.
    • Add pepper, mustard, and olive oil to the olive mixture and stir well to blend.

    Yield: 1 cup olive salad (8 servings of 2 tablespoons each)

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