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Healthy Breakfast Frittata 2007-07-01 19:20:00 Prep and Cook Time: 20 minutes Ingredients: ½ medium onion, minced 4 medium cloves garlic, chopped ¼ lb ground lamb or turkey 2 + 1 TBS chicken broth 3 cups rinsed and finely chopped kale, (stems removed) 2 whole free range chicken eggs 3 egg whites salt and black pepper to taste Directions: Preheat broiler on low.Heat 1 TBS broth in a 9-10 inch stainless steel skillet. Healthy Sauté onion over medium heat, for about 3 minutes, stirring often. Add garlic, ground lamb or turkey, and cook for another 3 minutes on medium heat, breaking up clumps. Add kale and 2 TBS broth. Reduce heat to low and continue to cook covered about 5 more minutes. Season with salt, pepper and mix.Beat eggs, season with a pinch of salt and pepper, and pour on top of mixture evenly. Cook on low for another 2 minutes without stirring.Put under broiler in middle of oven, about 7 inches from the heat source, on low, so it has time to cook without the top burning. When it gets firm it is done, about 2-3 minutes.Se Read more:Breakfast
, Frittata
Granola with Fresh Fruit 2007-07-01 19:17:00 Granola is a favorite healthy breakfast for many. Adding the fruit and sliced almonds makes this a special treat with extra nutrition that will sustain you for hours, and it can be done in just 10 minutes.Prep and Cook Time: 10 minutes Ingredients: 3 cups prepared granola 1 cup fresh blueberries 1 cup fresh raspberries 2 sliced bananas 2 TBS sliced almonds 2 cups low fat milk or soy milk Directions: Divide granola into 4 bowls. Top with fruit and milk.Serves 4from:whfoods Read more:Fruit
15 Minute Braised Fennel Salmon 2007-06-30 11:16:00 Prep and Cook Time: 15 minutes Ingredients: 1 1/2 lbs salmon fillet cut into 8 pieces skin and bones removed 1/4 cup + 1 TBS chicken or vegetable broth 1 large fennel bulb sliced thin, save 1 TBS chopped green tops to use for garnish 2 TBS fresh squeezed lemon juice salt and fresh cracked black pepper to taste Directions: Season salmon with a little salt and white pepper. Set aside. Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté fennel bulb in broth over medium heat for 1 minute stirring constantly.Add ½ cup broth, lemon juice, pinch salt and pepper, and place salmon on top. Reduce heat to low and cover. Cook for about 5 minutes. Do not over cook fennel, or it will lose its flavor. This is our Stovetop Braising cooking method. Sprinkle with chopped green fennel tops. Adjust seasoning to taste and serve. Serves 4Serving Suggestions:Serve with Pureed Sweet PeasHealthy Cooking Tips: Choose fresh salmon that is cut from the thickest part of the fish. It will give b Read more:Minute
, Braised
Tomato Dandelion Salad 2007-06-30 11:14:00 This is an easy salad to make that will complement numerous recipes as a side dish. It is especially good when tomatoes are in season and vine ripened. The combination of flavors in this dish is delicious together, and the dandelion greens add healthy benefits that make this salad special. Make sure you use young tender dandelion greens for this if they are available.Prep and Cook Time: 15 minutes Ingredients: ½ medium sized onion cut in half and sliced thin 2 TBS light vinegar, (apple cider, rice, or white wine) 1 cup hot water 2 large red ripe tomatoes 3 cups chopped young dandelion greens 2 TBS fresh basil cut into large pieces Dressing: 1½ TBS balsamic vinegar ¼ tsp salt ¼ tsp coarse cracked black pepper extra virgin olive oil to taste *optional 1 oz crumpled Chevre goat cheese Directions: Thinly slice onion and place in a small bowl. Pour 2 TBS light vinegar and 1 cup hot water over onions and marinate while making rest of salad.Whisk together dressing ingredients adding oil a Read more:Tomato
, Salad
Oyster and Clam Chowder 2007-06-30 11:11:00 This dish was created to provide you with a great tasting and easy way to boost your body with an abundance of zinc. Eat this once a week and you will have no worries about getting this important mineral in your diet.Prep and Cook Time: 40 minutes Ingredients: 1 medium onion, chopped 4 medium cloves garlic, chopped 3 medium stalks celery, diced 1/4 inch pieces 2 cups + 1 TBS chicken or vegetable broth 1 cup tomato sauce 10oz jar of shucked fresh oysters, drained and rinsed, (if you can get small ones it is best) 10oz can of whole clams, drained and rinsed, (if available, use fresh clams and steam open in soup 1 TBS dried Italian herbs 2 TBS fresh chopped parsley salt & pepper to taste Directions: Prepare onion, garlic, and celery. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often. Add rest of broth, tomato sauce and Italian herbs. Simmer for another 25 minutes. Drain and rinse both oysters and cla Read more:Chowder
Healthy Chocolate Mousse -non dairy 2007-06-29 11:20:00 Prep and Cook Time: 20 minutes; chilling time: 3 hours Ingredients: 5 oz dark organic chocolate 8oz extra firm silken tofu 3 TBS Florida Crystals sugar 3 egg whites Directions: Melt chocolate and sugar together in a double boiler stirring constantly.Puree in blender chocolate, sugar and tofu. You have to stop once in awhile to scrape the sides of the blender with a rubber spatula. Transfer chocolate mixture to a bowl scraping blender well to get it all.Beat egg whites to a semi stiff peak in a separate bowl. With a rubber spatula, fold egg whites into chocolate, tofu puree 1/3 amount at a time. Be careful not to over mix. Refrigerate for about 8 hours for best flavor and texture.Serves 4Healthy Cooking Tips: Your egg whites will peak best if you beat them when they are at room temperature. Adding just a very small pinch of salt will also help them to come to a peak. When they are perfect and ready to fold into the chocolate mixture they will peak when you press a spoon into them and li Read more:Chocolate
, Mousse
TERIYAKI CHICKEN WINGS 2007-07-08 07:31:00 1/3 c. lemon juice 1/4 c. soy sauce 1/4 c. vegetable oil 3 tbsp. chili sauce 1 clove garlic, finely chopped 1/4 tsp. pepper 1/4 tsp. celery seed Dash of dry mustard 3 lb. chicken wings MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.
10 Minute Fruit & Cheese Salad 2007-07-08 07:23:00 This 10-minute salad offers you a quick and easy way to enjoy the delicious combination of flavors of the fruit, cheese and salad greens while receiving their many healthy benefits. It is a perfect light and cool dish on a warm day.10 MinuteFruit
& CheeseSalad
Prep and Cook Time: 10 minutesIngredients: * ¾ cup green seedless grapes * 3 fresh apricots, cut into eighths * 3 dried figs sliced medium thick * ½ lb mixed salad greens * 2 TBS fresh lemon juice * salt and cracked black pepper to taste * extra virgin olive oil to taste * 3oz goat or gorgonzola cheese * *optional ( ¼ lb sliced turkey breast cut into bite size pieces)Directions: 1. Toss all ingredients together and serve. Top with goat or gorgonzola cheese. Serves 2source:whfoods
Perfect Oatmeal 2007-07-08 07:21:00 Prep and Cook Time: 15 minutesIngredients: * 2¼ cups water * dash salt * 1 cup regular rolled oats * ½ tsp cinnamon * ½ cup raisins * ¼ cup chopped walnuts * soy milk, or skim milk * sweetener such as molasses, or honeyDirections: 1. Combine the water and salt in a small saucepan and turn the heat to high. 2. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, raisins, and walnuts, stir, cover the pan and turn off heat. Let set for 5 minutes. Serve with milk and sweetener. Serves 2 Read more:Perfect
, Oatmeal
Mushroom, Tomato, Basil Frittata 2007-07-08 07:15:00 prep and Cook Time: 15 minutesIngredients: * ½ medium onion, minced * 1+1 TBS chicken broth * 3 medium cloves garlic, pressed * 1 cup thinly sliced crimini mushrooms * ½ medium tomato, seeds removed, and diced * 3 large eggs * 3 TBS chopped fresh basil * salt and black pepper to tasteDirections: 1. Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Sauté onion over medium low heat 3 minutes, stirring frequently. 2. Add garlic, mushrooms and continue to sauté for another 2 minutes. 3. Add 1 TBS broth, tomato, salt, pepper and cook for another minute. Stir well, and gently scrape pan with a wooden spoon to remove any slight burning. 4. Beat eggs well, and season with salt and pepper. Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low. Cover and cook for about 5 minutes, or until firm. Cut into wedges and serve. Serves 2source:whfoods Read more:Mushroom
, Tomato
, Basil
, Frittata
CROCK - POT TURKEY SOUP 2007-07-12 11:16:00 Carcass, wings & bones of 1 leftover turkey 2 stalks celery with leaves 2 carrots, cut in chunks 2 bay leaves 1/2 tsp. basil 1/2 tsp. marjoram Remove all meat from the bones and carcass and refrigerate. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot. Add remaining ingredients and 3 quarts of water. Cover and simmer on the low setting for 24 hours. Strain broth, and refrigerate overnight in a clean bowl. Discard vegetables and bones. The next day, remove the fat that has congealed on the surface of the broth. Place in a large kettle and bring slowly to the boil. Add: 1 1/2 c. chopped celery 1 1/2 c. chopped carrots 1/2 c. chopped parsley Simmer for 15 minutes. Add 3/4 cup parsley and simmer for another 15 minutes or so. Salt and pepper to taste and add 1 cup noodles or other small soup pasta. Simmer until the pasta, barley and vegetables are tender. Add 1 to 2 cups leftover turkey (or however much you need to get rid of) and return to boiling.
NANA'S CHICKEN AND BISCUITS 2007-07-12 11:15:00 1 Reynolds oven cooking bag 2 tbsp. flour 1 (15 to 16 oz.) pkg. gravy mix, chicken 1 1/2 c. water 1 can refrigerated buttermilk biscuits 6-8 chicken drumsticks (or 4 chicken breasts or 6-8 thighs) 4 med. carrots, sliced 2 stalks celery, sliced 1/4 tsp. garlic powder Salt and pepper Preheat oven to 350 degrees. Shake flour in Reynolds oven cooking bag. Place in 9x13 inch baking dish. Add gravy mix, garlic powder, and water. Squeeze bag to blend ingredients. Place carrots and celery in bag in even layer. Sprinkle chicken with seasonings; place on top of vegetables. Arrange biscuits around chicken. Close bag with nylon tie; cut 6-inch slits in top. Bake until chicken is tender, 50-55 minutes. Last 10 minutes, pour 1 can drained peas into bag and continue baking; be careful not to burn yourself as steam may escape baking bag when opened. Serves 4.
BUFFALO-STYLE CHICKEN WINGS 2007-07-12 11:11:00 2 1/2 lb. (12-15) chicken wings 1/4 c. Durkee red hot sauce 1 stick (1/2 c.) melted butter or margarine Celery sticks Blue cheese dip Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.
STRAWBERRY SOUP 2007-07-17 15:45:00 1 (16 oz.) pkg. frozen strawberries, thawed 1 c. sour cream 1 c. half & half 1/4 c. sugar 2 tbsp. white wine Place strawberries in blender, cover and blend well. Add remaining ingredients, blend well. Chill several hours. 8 (1/2 cup) servings.
CHICKEN IN THE GARDEN 2007-07-17 15:49:00 Aluminum foil Ready to cook chicken pieces Sm. potatoes Cherry tomatoes Med. onions Fresh mushrooms Green peppers Worcestershire sauce Salt, pepper, paprika Butter or margarine Cut off a 40 inch pieces of aluminum foil for each dinner guest. Fold foil in half. Place chicken, potato, tomato, onion, mushrooms, and green pepper on foil. Sprinkle with Worcestershire, salt, pepper and paprika. Dot with butter. Fold foil. Bake in 450 degree oven (in shallow pan) about an hour or cook over glowing coals. Turn package every 20 to 30 minutes.
ZUCCHINI SOUP 2007-07-17 15:48:00 1 c. boiling water 1 tsp. salt 2 lbs. diced zucchini 2 c. milk 1 c. chopped onion 1/2 sm. clove garlic, minced 2 tbsp. butter 2 c. light cream 1 tsp. sugar Salt & pepper to taste Sour cream Add water and salt to zucchini in saucepan. Bring to a boil; cover and simmer until just tender. Add 2 cups of milk to stop the cooking. Saute onion and garlic in butter until tender. Blend zucchini and onion in blender until smooth. Add cream, sugar and salt and pepper to taste. Heat or chill to serve. Add 1 tablespoon of sour cream to each bowl, hot or cold. Makes 10 cups.
CHEESE BROCCOLI NOODLE SOUP 2007-07-22 09:31:00 3/4 c. onion, chopped 1 tbsp. butter 6 c. water 6 chicken bouillon cubes 8 oz. fine egg noodles 1 tsp. salt 1 (10 oz.) pkg. frozen chopped broccoli 1/8 tsp. garlic powder 6 c. milk 2 lb. Velveeta cheese, cubed Pepper to taste Saute onions in butter on medium heat. Add water and bouillon cubes and heat to boiling. Stir occasionally until cubes are dissolved. Add egg noodles and salt. Boil uncovered for 3 minutes. Stir occasionally. Add frozen broccoli and garlic, boil for 4 minutes. Add milk, cheese and pepper. Cook until cheese
FRENCH CARROT SOUP 2007-07-22 09:29:00 is melted. Do not bring to a boil after milk is added. Best served right away. 4 c. sweet onions, thinly sliced 1 clove garlic, finely chopped 1/4 c. butter or margarine 5 1/2 c. water 1/2 c. dry sherry or white wine (optional) 8 beef flavored bouillon cubes buttered and toasted Butter for frying 1 med. onion, finely chopped 1 lb. carrots, peeled and chopped 1 lg. potato, peeled and chopped 1 qt. chicken stock 1 tbsp. parsley, chopped 1 tsp. sugar Salt and pepper Melt butter in saucepan. Add vegetables and cover. Cook for 5 minutes. (Longer for tender vegetables.) Gradually stir in chicken stock. Bring to boil; add seasonings, parsley and sugar. Lower heat and half cover. Simmer gently for 30 minutes. Puree soup in blender or food processor, etc. Return to rinsed out pan; reheat gently and adjust seasonings. At serving time garnish
SPINACH EGG - DROP SOUP 2007-07-22 09:23:00 6 chicken bouillon cubes 8 c. water 2 lg. eggs Salt & pepper to taste Bring water to boil and add bouillon cubes. Cook until dissolved. Add frozen spinach and cook until completely thawed. In a small bowl beat eggs and cheese. Add salt and pepper to taste. As soup is boiling, add egg mixture slowly and stir with fork. Egg mixture will make shreds and is fully cooked in 1 or 2 minutes. Serve hot. 964828 -- SPAGHETTI SOUP 1 or 2 lbs. ground beef 2 cans tomatoes Small potato 1 can tomato sauce 2 can green beans 1 can sm. peas Salt and pepper to taste Pour all ingredients into boiler while browning hamburger meat, drain meat and pour in last. May have to add water. Cover and simmer on low for 30 minutes.
MY BEST NEW ENGLAND CLAM CHOWDER 2007-07-22 08:53:00 12 chowder clams 1 lb. potatoes, peeled & diced 1/4 lb. salt pork, diced 3 oz. flour 1 pt. whole milk 1/2 pt. heavy cream 1 tsp. "Old Bay Seafood Seasoning" 1 c. chopped celery 1 oz. vegetable oil 1/2 lb. onions, peeled & diced 2 qts. water Steam clams until they open, then chop into very small pieces (hold until later). Peel and cube the potatoes (hold). Simmer the diced onions in the vegetable oil until they are transparent (hold). Simmer salt pork until light brown then remove the fat. Put the onions, potatoes, clam water, celery, salt pork and seasoning into a large pot and cook for 1 hour on medium heat, then add clams and cook for 5 minutes longer. Stir in the flour during this period. Heat the milk and cream in a separate pot and add to the chowder mixture when ready. Serve, topped with oyster crackers and a small pat of butter. Enjoy! Preparation time: 1 to 1 1/2 hours. Serves: 10 to 12.
EASY FRENCH ONION SOUP 2007-07-22 08:50:00 3 tbsp. bacon drippings 5 lg. onions 3 tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1 to 2 cloves crushed garlic 4 lg. garlic cloves 4 c. grated zucchini 1 sprig parsley 1/4 tsp. thyme 1 qt. chicken stock 1 c. dry wine 1 tsp. cognac Parmesan cheese Swiss, Gruyere cheese 1. In deep saucepan heat bacon drippings. 2. Saute in drippings: onions (chopped fine). Cook over medium heat until onions are soft. 3. Add 3 tablespoons flour, salt, pepper, garlic. Cook until mixture is golden brown but not burned. 4. Add a sprig of parsley, 1/4 teaspoon thyme, 1 quart chicken stock, 1 cup dry wine and simmer for 3/4 of an hour. Add 1 teaspoon cognac. In a bowl: sprinkle with Parmesan cheese, Gruyere or Swiss cheese. Melt under broiler. Preparation time: 1 hour 20 minutes. Serves: 4 to 8.
CHICKEN POT PIE 2007-07-22 08:50:00 3 lb. chicken 1 can French onion soup 1 lg. carrot 1 lg. celery Flour to thicken gravy Water 1 double crust Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours. Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.
CHICKEN DIVAN 2007-07-22 08:48:00 1 lb. cooked chicken, no bones 1/2 lb. cooked chopped broccoli 1 c. shredded extra sharp cheddar cheese 1 can cream of mushroom soup 1 c. croutons Preheat oven to 350 degrees. Mix chicken (bite-size pieces), broccoli, cheese and soup together. Pour into 8 x 11 inch casserole dish. Place croutons on top. Bake at 350 degrees for 1/2 hour or until hot. Serves 6.
Fresh Tomato Bake 2007-08-23 09:39:00 2 tbsp olive oil2 cloves fresh garlic, peeled and crushed¼ cup of fresh chopped basil¼ cup fresh chopped oregano¼ tsp fresh ground pepper½ tsp salt½ cup chopped onions½ green pepper cut into strips¾ firm ripe tomatoes sliced1 cup of low fat Mozzarella cheese1. Combine olive oil, garlic and spices together in a well-sealedcontainer and place in refrigerator.2. Wash the vegetables and set aside3. Ina medium sized baking dish add the vegetable starting with alayer of tomatoes followed by the green peppers and onions. Top offwith remaining tomatoes.4. Pour the olive oil mixture over the vegetables and lightly toss.5. Cover with mozzarella cheese.6. Bake in a 350-degree oven until the cheese is melted. Read more:Tomato
Cube Steak Teriyaki 2007-08-23 09:37:00 1 to 1 ½ lbs. Cube steak or thin steak1-cup applesauce2 tbsp minced garlic3 tbsp soy sauceIn a gallon re-seal able plastic bag place applesauce, garlic and soysauce. Stir (or reseal and shake) ingredients together, add steak instrips 1-1/2 inch wide or full size your preference, seal containerand shake bag. Place in refrigerator for 1 ½ hours shake bag againand flip put back on refrigerator until ready to BBQ. When grill isready, take a fork and remove the steak from the bag, removeexcess sauce and grill. Read more:Steak
, Teriyaki
Grilled Apple Chicken 2007-08-23 09:29:00 1 package boneless skinless chicken breasts1-12 oz container of apple juice concentrate, thawed1/3 cup honey2 tbsp lemon juice¼ cup brown sugar2 tsp cinnamon3 large granny smith apples, cored and cut into thick slices1. Preheat grill to medium.2. In a small saucepan combine apple juice concentrate, honey,lemon juice, brown sugar, and cinnamon. Mix well.3. Heat over medium heat until sugar is dissolved.4. Set aside 1 cup to use as sauce later, and use the remaining tobaste chicken.5. Arrange chicken and apples on grill and baste. Grill for 8 minutesmaking sure to baste often.6. Turn apples over and baste again. Grill 8 to10 minutes or untiltender.7. Turn chicken over and baste again. Grill 5 to 7 minutes longer oruntil chicken done.Serve chicken and apples with the reserved sauce. Read more:Grilled
, Apple
, Chicken
Strawberry Salad 2007-08-23 09:25:00 1 lg. Strawberry
Jell-o½ cup Water1 box frozen strawberries1 lg. Cool WhipHeat Jell-o and water until hot.Add Strawberries and chill mixture.Stir in Cool Whip Read more:Salad
Hot Pretzels 2007-08-23 09:24:00 Ingredients:1 packet Hidden Valley Ranch dressing1-cup oil1 Tbsp Blackened Steak Seasoning1 tsp Cayenne Pepper (or to taste)1 tsp dill16 oz pretzelsMix spices/oilCoat Pretzels
with mixturePlace coated pretzels on cookie sheet and back fro 1hr at 200 degrees.
Mexican Salsa Dip 2007-08-23 09:23:00 1 16oz. Sour Cream1 14oz. Jar Salsa (mild, medium, or hot)1 8oz. Bag shredded Mexican
Cheese1 lg. Tomato1 lg. Green PepperTortilla ChipsOn a 10x14 inch pan spread out the sour cream.Spread the Salsa on the Sour CreamChop the tomato and green pepper, then spread on the salsaSpread the 8 oz. Bag of cheese on the tomatoes and green peppersLet sit 15 minutes with tortilla chips
Chicken Devan 2007-09-01 02:48:00 CarbsPerServing:no counts providedEffort:EasyIngredients:How to Prepare:Get a deep casserole dish for cooking in the oven. Cut up someskinless and boneless chicken into chicken tender slices. Place themin the bottom of the dish. Next cut up a broccoli head into smallerbroccoli heads. Place a layer of broccoli on top of the chicken.Next take one can of cream of mushroom soup and spread it evenlyover the broccoli. Then spread a layer of mozarella cheese on top ofthe musroon soup. Repeat again with another layer of broccoli heads,cream of mushroom soup then cheese. Bake in the oven for 30 minutesat 350 degrees F. You will know that the chicken is done when thecheese on top is brown. Read more:Chicken
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