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10 Healthy Alcohol-Infused Recipes

Ginger Stir-Fry Over TipsySoba Noodles

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Serves: 1


1/4 cup low-sodium vegetable broth

1 tablespoon freshly squeezed tangerine juice

1/2 teaspoon grated fresh ginger

1/8 teaspoon grated fresh tangerine zest

1/4 cup minced yellow onion

3/4 cup rainbow slaw mix (shredded broccoli, cauliflower, carrots, and red cabbage)

1 cup snow peas

1/2 cup cooked whole-grain soba noodles

1 tablespoon natural peanut butter

1 tablespoon chopped green onion

1/2 teaspoon minced garlic

1/4 teaspoon crushed red pepper

1 shot plum wine

1 tablespoon whole roasted peanuts

1/2 cup steamed shelled edamame (optional)

3 ounces grilled shrimp (optional)

Directions: Whisk together broth, tangerine juice, ginger, and zest. In a medium-sized saucepan over medium heat, sauté onion, slaw, and snow peas in broth mixture for 7 to 10 minutes until tender. Combine warm soba noodles with peanut butter, green onion, garlic, crushed red pepper, and plum wine. Toss to evenly coat noodles. Plate noodles, top with sautéed vegetables, and garnish with peanuts and shrimp.

Nutrition score per serving (with peanuts and shrimp): 370 calories, 14g fat (2g saturated), 41g carbs, 20g protein, 10g fiber

Recipe provided by Cynthia Sass, M.P.H., R.D., author of the New York Times best-selling book S.A.S.S! Yourself Slim: Conquer Cravings, Drop Pounds and Lose Inches

Sangria-Braised Short Ribs with Cauliflower Puree

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Serves: 8


For ribs:

6 boneless short ribs (about 5 to 6 pounds total)


2 tablespoons extra-virgin olive oil, divided

1 large Spanish onion, cut into 1/2-inch pieces

2 celery stalks, cut into 1/2-inch pieces

2 peeled carrots, halved lengthwise and cut into 1/2-inch pieces

2 cloves garlic, smashed

2 cups peeled orange wedges

1/2 cup cubed fresh pineapple (or 2 8-ounce cans pineapple chunks, drained)

Juice of 2 limes

1 1/2 cups tomato paste

6 cups hearty red wine (such as a cabernet), divided

2 cups orange juice

1 bunch fresh thyme, tied with kitchen string

2 chipotles in adobo sauce, drained

1/4 cup sugar

2 bay leaves

For cauliflower puree:

2 pounds cauliflower florets

4 cloves garlic

1/2 cup chopped red onion

1/4 cup unsweetened almond milk




1. Preheat oven to 375 degrees. Season short ribs generously with salt. Coat the bottom of a large, oven-safe pot (big enough to fit meat, vegetables, and fruit) with 1 tablespoon olive oil and set over high heat. Add short ribs and brown very well, about 2 to 3 minutes per side (Cook in batches, if necessary, to avoid overcrowding the pan.)

2. Meanwhile, puree onion, celery, carrots, and garlic in a food processor until it forms a coarse paste. When short ribs are finished cooking, remove from the pot, set aside, and drain fat from the pan. To the same pan, add 1 tablespoon olive oil, pureed vegetables, oranges, pineapple, and lime juice. Season with salt and cook 5 to 7 minutes until very dark and a crust has formed on the bottom of the pot. Scrape the bottom of the pot and let it meld with vegetables. Scrape the bottom of the pot again after a few minutes and add tomato paste. Cook 4 to 5 minutes. Add 3 cups wine and orange juice, and scrape the bottom of the pot. Reduce the heat to medium and cook 10 to 12 minutes until mixture is reduced by half.

3. Return short ribs to the pot and add remaining 3 cups wine until it just about covers meat. Add thyme, chipotles, sugar, and bay leaves. Cover the pot and place in oven for 3 hours, turning ribs halfway through. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and reduce sauce. When done, meat should be very tender but not falling apart.

4. Steam cauliflower, garlic, and onion in a small covered saucepan on medium heat until cauliflower is very tender, about 10 minutes. Puree mixture with almond milk in a food processor until smooth and creamy (for a thicker consistency, use less milk; for a thinner and creamier one, use more). Season with salt and pepper. Divide ribs and cauliflower among 8 plates and serve.

Nutrition score per serving: 471 calories, 10g fat (3g saturated), 37g carbs, 30g protein, 6g fiber

Recipe provided by Carlos Barroz, executive chef of La Pulperia

Baked Beer-Battered Fish Sticks with Sea Salt and Vinegar Parsnip Chips

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Serves: 4


For fish sticks:

Cooking spray

1/4 cup unbleached, all-purpose flour

1 tablespoon dry, cultured buttermilk powder

1/4 cup beer of choice

1 cup panko

1 teaspoon dried dill weed

1 pound raw tilapia filets, sliced into 1-inch wide sticks

For parsnip chips:

1 tablespoon olive oil

1 tablespoon red wine vinegar

2 parsnips, peeled and sliced into 1/4-inch rounds

1 teaspoon fine sea salt


1. Preheat oven to 425F. Spray a baking sheet with cooking spray and set aside. Gather three shallow, medium-sized bowls for dredging. Mix flour and buttermilk powder in one; pour beer into another; and mix breadcrumbs and dill in the last. One at a time, roll each fish slice in flour and buttermilk until well coated. Shake off excess, then roll in beer. Shake off excess and roll in panko until well coated. Shake off excess and place on the baking sheet.

2. To prepare parsnip chips, whisk together oil and vinegar in a large bowl. Toss with parsnip rounds until each is coated. Spread on a baking sheet in a single layer and sprinkle with salt.

3. Bake fish sticks and parsnip chips for about 10 to 15 minutes until crispy and breadcrumbs on fish are golden brown.

Nutrition score: 280 calories, 6g fat (1g saturated), 25g carbs, 26g protein, 3g fiber

Recipe provided by Colleen Fields of Colleen's Kitchen

Drunken French Onion Soup

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Serves: 8


1 tablespoon olive oil

6 cups thinly sliced onions

1/2 pound baby portabella mushrooms, sliced

1 teaspoon sugar

4 cloves garlic, peeled and sliced

1/4 cup sherry

1 tablespoon Dijon mustard

1/2 teaspoon dried thyme leaves

2 tablespoons all-purpose flour

6 cups low-sodium beef or vegetable broth

1 cup white wine



8 slices French bread, toasted

1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese


1. In large nonstick pot, heat olive oil and sauté onions and portabellas over medium heat, stirring, until onions are golden and very soft, about 10 to 15 minutes. Add sugar and garlic and cook 15 to 20 minutes more, stirring. Add sherry, stirring to loosen any brown bits from pot. Add mustard, thyme, and flour and stir for 1 minute. Add broth and wine. Bring to a boil, reduce heat, and cook about 20 to 30 minutes. Season with salt and pepper to taste.

2. Ladle soup into microwave- or oven-safe serving bowls, top with bread, and sprinkle with mozzarella and Parmesan cheese. Microwave or broil until cheese melts.

Nutrition score per serving: 242 Calories, 7g fat (3g saturated), 27g carbs, 11g protein, 4g fiber

Recipe reprinted with permission from Holly Clegg’s trim&TERRIFIC™ Too Hot in the Kitchen: Secrets to Sizzle At Any Age

Red Wine Oxtail Ragu with Parpardelle

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Serves: 6


3 tablespoons extra-virgin olive oil

2 pounds oxtail, chopped

Sea salt

1 yellow onion, finely chopped

3 carrots, finely diced

3 celery stalks, finely diced

3 bay leaves

5 thyme sprigs

6 garlic cloves, minced

1 can (28 ounces) organic diced tomatoes

1 cup dry red wine (such as Las Rocas Garnacha)

1 package (16 ounces) pappardelle noodles

Fresh basil (optional)


1. Add olive oil to a large stockpot over medium heat. Season oxtail with sea salt and place in the pot. Cook about 15 minutes until browned. Remove and set aside.

2. Add onion to the pot, reduce heat to low, and cook for 8 to 10 minutes. Add carrots, celery, bay leaves, thyme, and garlic. Cook for another 15 minutes until vegetables are soft and fragrant. Add tomatoes and red wine and raise heat to medium, stirring just to deglaze any bits on the bottom. Return oxtail to the pot, cover, and bring to a slow boil. Immediately turn down the heat to medium-low and cook gently for 3 to 4 hours until meat is tender. (The meat should fall off the bone easily if you poke it with a fork). Using tongs, remove oxtail from the pot. When cool to the touch, pick off any meat that is still attached to the bone. Place meat back in the pot and discard bones. Season sauce with salt to taste.

3. Cook noodles according to package directions, strain, and shock with cold water. Using tongs, place noodles in ragu and gently toss to coat. Top with fresh basil, if desired.

Nutrition score per serving: 500 calories, 14g fat (4g saturated), 73g carbs, 25g protein, 5g fiber

Recipe provided by Candice Kumai, SHAPE contributing editor and author of Cook Yourself Sexy

Tequila Lime Shrimp Tacos

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Serves: 4


For tacos:

1 ounce tequila

Juice of 1 lime

2 teaspoons minced garlic

1 dash ground black pepper

1/2 teaspoon red pepper chili flakes

2 tablespoons chopped parsley

1 pound wild blue or other shrimp, deveined, tails removed

8 flour tortillas

1/2 cup shredded romaine lettuce

1/2 cup diced tomatoes

For tequila-lime yogurt dressing:

1/2 cup plain nonfat Greek yogurt

1/4 teaspoon tequila

1/4 teaspoon lime juice

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

1/4 teaspoon juice from chipotle chiles in adobo

1/4 teaspoon cilantro (optional)


1. In a bowl, mix tequila, lime juice, garlic, black pepper, red pepper, and parsley. Place in a plastic bag or bowl, add shrimp, and refrigerate for at least an hour or up to 24 hours. Drain marinade and divide shrimp among four skewers. Place skewers on a hot grill and cook until pink, about 2 to 3 minutes per side.

2. Mix all dressing ingredients in a bowl.

3. Split shrimp, lettuce, and tomatoes among tortillas, and top each with 1 tablespoon dressing.

Nutrition score per serving: 400 calories, 9g fat (3g saturated), 40g carbs, 35g protein, 22.5g fiber

Recipe provided by Jennifer Drummond of Peanut Butter and Peppers

Bourbon Baked Beans

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Serves: 4


2 cans (28 ounces each) baked beans (such as Bush's Best Original Baked Beans)

1/2 cup chili sauce

1/2 cup strong coffee (best if left over from morning)

1/4 cup bourbon (such as Jim Beam Original)

3 teaspoons dry mustard


Preheat oven to 350 degrees. Combine all ingredients and pour into a 2-quart casserole dish. Bake for 1 hour or until bubbly.

Nutrition score per serving: 238 calories, 7g fat (2.5g saturated), 28g carbs, 8g protein, 7g fiber

Recipe provided by Jim Beam

Bloody Mary-Infused Salad

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Serves: 4


For dressing:

1 fully ripened Bosc, Comice, or Anjou pear, cored and coarsely chopped

1 cup low-sodium tomato juice

3 tablespoons lemon juice

3 tablespoons extra-virgin olive or flaxseed oil

3 tablespoons 80-proof vodka

1/4 cup sliced or chopped unpeeled English cucumber

2 teaspoons freshly grated horseradish

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon hot pepper sauce

1/4 teaspoon vegetarian Worcestershire sauce

For salad:

5 packed cups fresh baby spinach

4 slices whole-grain bread, toasted and diced

1/4 cup shredded part-skim mozzarella cheese

4 sunny-side-up or poached eggs

8 sun-dried tomato halves (not oil-packed), rehydrated and thinly sliced

1/4 teaspoon smoked sea salt

1/4 teaspoon freshly cracked black pepper


1. Puree all dressing ingredients in a blender until smooth, about 1 minute.

2. Toss together spinach, bread, cheese, and half the vinaigrette in a large bowl just before serving. Arrange salad on a platter or four plates. Top with eggs and sun-dried tomatoes. Sprinkle with salt and pepper, and serve with remaining vinaigrette on the side.

Nutrition score per serving: 295 calories, 14.5g fat (3.5g saturated fat), 22g total carbohydrate, 15g protein, 5g fiber

Recipe reprinted with permission from 1,000 Low-Calorie Recipes by Jackie Newgent

Carrot and Chestnut Soup with Wild Mushroom Comfit

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Serves: 6


1/2 cup dehydrated wild mushrooms



2 tablespoons butter

1 tablespoon olive oil

2 shallots, chopped

1 tablespoon minced garlic

4 carrots, chopped

1 teaspoon chopped ginger

1 teaspoon turmeric

2 cups whole, peeled chestnuts packed in water, drained

1/4 cup brandy

3 cups low-sodium vegetable broth

1 teaspoon dried oregano

1 tablespoon chopped thyme leaves

1/2 cup light cream


1. Preheat oven to 400 degrees. To make mushroom comfit, soak mushrooms in water for about an hour. Drain, pat dry with a paper towel, season with salt and pepper, and place on a foil-lined baking or cookie sheet. Bake until golden brown, about 1 1/2 hours.

2. Meanwhile, in a large saucepan, heat butter, olive oil, shallots, and garlic over medium heat and sauté until garlic is golden brown, about 5 minutes. Add carrots, ginger, turmeric, chestnuts, and brandy. Turn heat to low and let reduce for 5 minutes. Add vegetable broth, oregano, and thyme. Bring to a boil, then reduce heat to low. Simmer, covered, for 45 minutes until carrots and chestnuts are tender. Let sit for 5 minutes before blending in a food processor until mixture is nearly smooth, about 20 to 30 seconds. Return mixture to saucepan and season with salt and pepper. Stir in cream. Divide among 6 bowls and top with mushroom comfit.

Nutrition score per serving: 250 calories, 14g fat (7g saturated), 8g carbs, 2g protein, 2g fiber

Recipe provided by Chef Jackie Salas

Hot Sausage Stew

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Serves: 4


Olive oil

4 Italian-style chicken or turkey sausages

Cooking spray

1 red onion, thinly sliced into rounds

1 red bell pepper, cored and thinly sliced

1 yellow bell pepper, cored and thinly sliced

1 small fennel bulb, trimmed and thinly sliced into rounds

1 teaspoon paprika

1/2 teaspoon ground coriander

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cloves garlic, finely minced

1 1/2 cup dry red wine

2 tablespoons Dijon mustard

1 teaspoon honey

4 teaspoons grated pecorino cheese

4 teaspoons finely chopped fresh basil

Crusty, whole-grain bread for mopping up sauce (optional)


1. Brush grill with olive oil and heat to medium. Grill sausages, turning occasionally until all sides are done, about 12 minutes. Remove from heat and set aside.

2. Spray a large, nonstick pan with cooking spray and heat to medium-high. Sauté onion until soft, about 3 minutes. Add peppers and fennel and sauté, stirring occasionally, about 10 minutes until peppers soften. Whisk together paprika, coriander, salt, pepper, garlic, wine, mustard, and honey. Add liquid mixture to the pan, cover, and simmer for 10 minutes. Add grilled sausages and simmer uncovered for an additional 5 minutes.

3. To serve, arrange a sausage and 1/4 pepper mixture on each plate, making sure to scoop up liquid. Sprinkle each serving with 1 teaspoon each cheese and basil and serve with bread, if desired.

Nutrition score per serving: 317 calories, 15g fat (3g saturated), 11g carbs, 19g protein, 2g fiber

Recipe provided by Amy Reiley, author of Romancing the Stove