Tag Archives: recipes

ROUND COOKING: With Culinary Students

New on RoundTV

Diana’s in the kitchen with JobTrain culinary students, showing them a thing or two about preparing a healthier version of Obama’s Chili, a Tri-color Salad, and Party-pleasing Stuffed Mushrooms that everybody loves.

Watch HEALTHY ROUND COOKING: With Culinary Students.
Then make a dish or two with recipes provided below.


Obama’s Chili–Only Rounder

Try this healthier (Rounder) version of Obama’s signature chili recipe, also known as the only dish he actually prepares with his own presidential hands — at least before he became our man in the White House. Get the recipe.

Tri-Color Round Salad

This salad is a triad of color, purple, green and orange. It is as tasty and refreshing as it is beautiful and healthy.


1 small or 1/2 large red cabbage
1 mango
1 avocad0


Slice the cabbage thinly so it looks like confetti. Cut the mango and avocado into small evenly-sized chunks. Dress with All aRound Salad Dressing (scroll down see recipe here), serve right away or chill and serve later.

Party Pleasing Stuffed Mushrooms

These crowd-pleasing tasty treats make the perfect appetizer or side dish. They are my daughter’s favorite, as well as a party must for of my friends and family. These are a some of the time food that should be enjoyed at parties, celebrations and other once-in-while events — guilt-free.


20 to 30 whole white mushrooms
1/4 cup plain cream cheese
1 tablespoon grated Parmesan cheese


Preheat the oven to 400 degrees F.

Wash mushrooms with a small brush. Scoop out the stems and center of the each mushroom. Place the mushroom caps on a foil-lined baking sheet – top-side down. Chop the stems and center pieces and put into a small bowl. Add the cream cheese and Parmesan cheese and mix until blended together. Fill each mushroom cap with a small spoonful of the mixture — just to the top. Place in the preheated oven for 15 to 20 minutes. Let cool for 5 minutes and serves while still on the verge of hot

COOKING: Vegan Gluten-Free Pad Thai

Delicious, Easy & Savory

Enjoy this yummy recipe you can make at home and eat like you are in a Thai restaurant.

Watch the Video on RoundTV to see how to prepare and cook this tasty Thai dish.

1/2 package Thai rice noodles
1 Portabella mushroom
1 large flowerette of broccoli cut into small bites
1 red bell pepper cut julienne
1/3 cup firm tofu cut into small bites
2 tablespoons soy sauce
1 teaspoon fish sauce
1 circle of hot chili oil
2 teaspoons Tamarind
1/2 lime
3 to 4 cloves garlic sliced
2 teaspoons fresh ginger diced small
1-1/3 cup bean sprouts
2 tablespoons sugar melted in microwave
2 tablespoons vegetable oil
Optional: chopped peanuts or cashews


By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can’t take it out. Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes.

Heat the oil in a wok or a big pan. Add the garlic and cook for 1 minute. Add the broccoli and bell peppers and cook until limp. Take off the heat so they don’t sizzle up. Add the ginger, soy sauce, fish oil (unless you are vegan), a swirl or circle of hot chili oil, up to 2 tablespoons of tamarind to add flavor and acidity, and the juice of 1/2 a lime. Fold in noodles and return to the heat. Cook until brown, sticky and gooey. Add the mushrooms and mix together. Add tofu and cook for 1 minute. Take off the heat and mix in the sprouts. Sprinkle with nuts, unless you are allergic or are not a nutty person.

Eat immediately and serve with wine or hot tea.

Swordfish Sliders for Two and a Half

New on RoundTV

As promised, the recipes are below for the Swordfish Sliders and takes you through a journey through the prepare ahead of time portion, the BBQing, the tasting and the other ‘half’. Enjoy watching and know that Diana hopes that you subscribe and make a comment!

See the Swordfish Sliders for Two and a Half video now.

Swordfish Sliders

1 fillet Swordfish
Light olive oil
Salt and pepper
Pesto sauce 9 (fresh store bought)
Blackening spices (Find at any grocery store)
1 mango
2 poblano peppers
1 orange pepper
1 red onion
1 lime
Tiny rolls


Heat up the grill to high. Cut the swordfish into squares the size of the tiny buns. Lightly brush each piece with olive oil. Pour blackening spices onto a plate and dredge all surfaces of the swordfish until completely covered. You can leave some plain if you do not want all of them to be blackened. Turn the heat down to medium high of a gas grill or wait for the heat to subside for a charcoal grill. Cook each side 3 to 4 minutes. Remember fish keeps cooking after you take it off the grill, so shoot more for 3 minutes per side.

Lightly brush the trimmed asparagus with olive oil and toss on the BBQ. Cook for 3 to 6 minutes,, turning them over so they are roasty toasty.

Mango Salsa Instructions

Chop the mango, poblano peppers, orange pepper, red onion, and cilantro into tiny squares (size of a pea). Mix in a bowl with the juice of 1/2 a lime. make this ahead of time and chill in the refrigerator.

Salad Topping

For the salad topping, follow the recipe here.

Diana’s Famous Chicken Salad

Chicken Salad on RoundTV

As promised in the video, here are the ingredients and directions for this refreshing crunchy chicken salad.


  • 1 ½ chicken (2 to 3 cups), skinned & fat removed (light and dark meat )
  • 1 cup slivered almonds
  • 1 ½ cup chopped celery
  • ½ to 1 cup green onions
  • 1 small red onions
  • 1/3 cup cilantro
  • Zest of ½ orange and ½ lemon
  • Mayonnaise
  • ½ to 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • Pinch of salt


Boil or broil the chicken, bake the almonds for 10 minutes at 400 degrees or lightly pan brown them, chop the vegetables, zest the citrus, and put into a large mixing bowl. Add the mayonnaise, lemon juice, soy sauce and salt. Mix together. Taste and add more salt, nuts, lemon juice or vegetables as you desire.

For an extra fresh Round Diet twist, add some chopped basil and serve on a bed of shredded Napa cabbage (cut like confetti)–topped with diced orange pieces.

Eat a small amount and chill the rest. This salad will taste even better the next day, which means this makes a great make-ahead-of-time pot luck dish. Pair it with fresh French bread and Gruyere cheese—if you are on a diet eat one slice of bread and a sliver of cheese. Enjoy!

Watch Diana’s Famous Chicken Salad video now.

Eating Healthy on a College or any Budget

Hi Everyone!

As promised, here’s the food I showed you on my Eating Healthy on a College or any Budget video. Find ones you like and stock up on the ingredients so that you always have them at your finger tips. Once you try a few, consider buying the ingredients in bulk so you can get the best price — and so you can cook extra portions that you can store and eat later in the week.


Homemade Oatmeal

Buy the kind you need to cook for at least 5 minutes. To make this a comforting and delicious meal, add 1/2 a ripe banana, a small handful of raisins, and sprinkle with cinnamon and a tiny dash of nutmeg.

Over Easy Egg Salad

Sunnyside Egg Salad

Simply cut a circular wedge of iceberg lettuce, add a tomato slice or two, drizzle dressing of any kind over it, and then cook one or two eggs over easy or sunny-side up and stack the egg or eggs on top of the lettuce. Add salt and pepper to taste and enjoy. The creaminess of the egg yolk makes this super tasty!



Use any lettuce, like Romaine and Iceberg, they are yummy and cheaper than other lettuces. If you find other lettuce that is more budget-friendly or on special, go for that.

Sweet Potato

These orange spuds are cheap, easy to make and highly nutritious. All you need to do is wash them, poke holes in them with a fork, microwave them until they are soft, sprinkle cheese on top, maybe add a dab of sour cream (if you are not on a diet) and salt and pepper to taste.

Black Beans and Red Peppers

This is one of my daughter’s favorites. For this dish, chop red onions and red bell peppers and toss into a pan with a little bit of olive oil. Cook on medium high for 3 minutes and then add a can of black beans. Cook until hot and serve with a pinch of cheddar cheese or even a wedge of avocado — if you are not on a diet you can also add a dollop of sour cream.

PB & J

This old favorite is actually good for you as long as you use peanut butter that is made out of just peanuts, and that you spread it on whole wheat or whole grain bread. Buy peanut butter in bulk, and you can can add preserves of any kind that you can also buy in bulk.


Whole Wheat Pasta

Cook any whole wheat pasta and any pre-made or homemade pasta sauce. Mix the sauce with the pasta and put in the oven at 350 degrees for 5 minutes to infuse the pasta with the sauce. If you have the funds, also get Parmesan cheese or use cheddar to top this dish.

When cooking pasta, you can really stretch it by making extra and storing what you don’t eat so you have ready-to-eat leftovers later in the week. You can also freeze the pasta with the sauce if you make too much for even you to eat.


These are a staple of mine and my college student daughter’s. I made these a thousand times in a thousand ways. Anything can go in them, they are super easy to make and take very little time.

The simplest quesadilla is one with just cheese. To make a cheese quesadilla, all you do is lightly coat a frying pan with olive oil, place one whole wheat tortilla in the pan, layer cheddar or any other cheese lightly all over and wait for the cheese to melt. Then fold the quesadilla in half, place on a cutting board an slice into triangles.

Another great addition is beans, bell peppers, onions, chicken, and almost anything you can imagine — and then to top it off try adding sliced avocados and a dollop of sour cream (unless you are on a diet, and then this entire dish is likely not the best choice).

As you can see, my daughter loves quesadillas and ate everything on the plate after I shot my video. She also ate the over easy egg salad, the pasta and an apple. I will make sure she gets on the rebounder later.

Chili and Brown Rice

Cook the chili and the rice (brown rice is flavorful and full of fiber — and note that in the video I used white rice). I like to make extra so I have lots of leftovers that I can eat later in the week. Also shred some cheddar cheese, cook an egg over easy or sunny-side up. In a bowl, add a heaping scoop of rice, a scoop of chili, pinch of cheese, and top it with an over easy or sunny-side up egg. Other great toppers are avocado and sour cream, unless you are on a diet.


Fruit in Season

Right now there is not a big variety of fresh fruits in season, but the ones that are in season taste delicious and will cost you less than the ones that come from some distant location — also known as a big footprint.

Some budget-friendly fruits in season in the Winter, are apples, pears, oranges, tangerines, pomegranates, and bananas. In the Spring, you will start to see a whole new crop of fruits, and that is when you should take advantage of it. Same with the Summer, enjoy all the fruits that come with the summer and get them from local Farmer’s Markets — or even venture out to a local farm. In early May, look for a video on RoundTV about an organic strawberry farm along the coast of California.

If you do not live where there is much fresh fruit, go ahead and buy canned fruit. Be sure to choose cans of fruit that are in their own juice, rather than a sugary liquid.


Buy any nuts in bulk, shelled or unshelled (unshelled takes longer to eat), mix them with raisins and dark chocolate chips to make your own trail mix. Pack 2 to 4 ounces with you and eat 1 to 2 ounces of the mix when you need a snack while at school or away from home. This way you will always be fed and won’t be tempted to hungrily go to an unhealthy fast food place where you get food that can wear your body down with bad fats and empty calories.

Make sure you don’t eat nuts without measuring them out first or you will be more likely to eat too many. Nuts are high in fat and a great protein source, buy you don’t want to pig out on them.

Buy food like chili, beans, pasta, pasta sauce, rice and oatmeal in bulk. This will be more cost effective and allow you to prepare more food than you can eat so you can save the rest for leftovers.

Make any of the meals any time of day. Make lunch for dinner, breakfast for lunch or dinner for breakfast. You body will not know the difference, but will surely benefit from the nutrients — and if you keep your portions to a minimum your wallet will become fatter rather than you becoming fatter.