Eating out doesn't have to put a damper on your health or diet. Some simple questions and choices can help you enjoy dining out, without the guilt. It's the topic of today's KGMB9 & HMSA Sunny Side Up. Ramsay Wharton joined HMSA representative Leslie Sylva and Chef Al Somera of Buca Di Beppo at the Sub-zero/Wolf Showroom with some healthy recipes and dining out tips.

Apple Gorganzola Salad

Ingredients:

1 Apple granny smith (chopped, sliced for garnish)
8 oz Romain lettuce (chopped)
2 T Gorganzola Cheese (crumbled)
2 oz Walnuts (chopped)
1/4 cup Dried Cranberrys
1/2 cup Lite Vinaigrette

Preparation:

Slice off 2 side of apple along side of core. cut long slices for garnish. Then 1/2 inch chop/cube the remaining 2 sides of apple up, around the core. Wash and cut lettuce. Dry the lettuce as much as possible in colander. Prepare cheese. Chop up walnuts.

Mix vinegarette into lettuce. Add chopped apples, 3/4 of the walnuts and 3/4 gorganzola. Toss well. Plate and garnish with remaining walnuts, cranberrys and more gorganzola cheese. Garnish rim of salad along plate with the sliced apples.

Chicken Marsala

Ingredients:

2 Boneless skinless, chicken breasts (lightly salt and dust with flour)
1/2 cup Olive oil
1/4 cup Flour
3 Large mushrooms (halfed)
1 cup Marsala Wine Reduction (Reduce wine prior to cooking with it. Simmer it to cook off the alcohol which will reduce it's amount by about 1/2.)
2 T Butter

Preparation:

Dry the chicken breast and lightly dust with flour. Heat olive oil. Brown skin side down of chicken first, turn and brown. Add in mushrooms. Sautee until brown. Then remove the oil from same pan. Then add marsala wine reduction to chicken and mushrooms. Simmer to reduce wine by about 3/4 of it's amount. Add butter to thicken sauce and serve.

Warm Tomato & Spinach Salad

Ingredients:

3 tablespoons Balsamic vinegar
1 clove Garlic, crushed
2 teaspoons Sugar
¼ cup Olive oil
4 ounces Baby spinach
3 Plum tomatoes, cut into wedges
½ small Red onion, cut into strips
¼ cup Pecans
2 tablespoons Goat cheese, crumbled

Preparation:

Place the vinegar, garlic, and sugar in a small mixing bowl. Whisk together with olive oil to form vinaigrette. Place vinaigrette mixture in a small sauté pan with tomatoes and onions. Heat mixture on medium heat until it simmers. Place spinach on a plate. Top spinach with vinaigrette, tomatoes and onions. Garnish with pecans and goat cheese and serve.

Related Links:

www.hmsa.com/eat - HMSA's Eat Healthy Campaign

www.healthydiningfinder.com - Nutrition Info on your favorite restaurants

www.bucadibeppo.com - Buca Di Beppo

Buca Di Beppo, Honolulu

Ward Entertainment Center
1030 Auahi Street
(808) 591-0800
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Sunday - Thursday, 11 a.m. to 10 p.m.

Friday & Saturday, 11 a.m. to 11 p.m.

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