December 18th, 2010
INGREDIENTS
1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 (4 pound) whole salmon fillet
DIRECTIONS
Preheat grill for high heat.
Mix the brown sugar together with honey, liquid smoke, and vinegar in a small bowl.
Brush one side of the salmon with the basting sauce.
Place the salmon on the grill, basted side down.
Generously baste the top, and turn over after for about 7 minutes.
Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes.
Note: Take care not to overcook the salmon as it will lose its juices and flavor if cooked too long.
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December 18th, 2010
Ingredients
1 tsp toasted sesame oil
1/4 cup light vegetable oil, such as canola oil
1/4 cup seasoned rice wine vinegar
2 tbsp fresh squeezed lime juice
1 tbsp soy sauce
1 tbsp dark brown sugar
2 tbsp smooth peanut butter
1 inch fresh ginger, peeled and chopped rough
1 large garlic clove, peeled and chopped rough
1 tsp Asian chili paste or 1 tsp dried red chile flakes (or more, depending on your taste for spiciness)
2 tbsp mayonnaise
1/3 cup chopped fresh cilantro leaves, divided into thirds
3 cups cooked chicken, cut into 1-inch cubes
1/2 cup green onion, chopped (green and white parts)
1/2 cup shredded carrots
1 small red bell pepper, seeds and ribs removed and chopped into small dice
1 1/2 cups bean sprouts
1 1/2 cups chopped peanuts
1 large head iceberg lettuce
Method
Put first 11 ingredients in a blender or food processor.
Blend or pulse until smooth.
Add 1/3 of the chopped cilantro and pulse only slightly to evenly distribute the cilantro in the dressing.
Transfer the dressing to a small mixing bowl and set aside.
Put the chopped chicken in a large mixing bowl.
Add the onion, carrots, bean sprouts, red pepper, 3/4 cup peanuts and another third of the cilantro.
Add the dressing and toss gently to coat evenly.
Rinse the lettuce. Remove and discard any brown or tough outer leaves.
Remove 12-14 whole leaves . Rinse each leaf again and pat gently with a paper towel to dry each leaf.
Posted in chicken recipes, salads | Comments Off
July 9th, 2010
This recipe contains more than one type of fruit or vegetable, rich in different nutrients. Try
many colors and kinds.
Ingredients:
1/4 cup walnuts, chopped
2 apples, cored and diced
1 cup celery, diced
1/2 cup raisins
1/4 cup non-fat plain yogurt
1/2 teaspoon sugar
1 teaspoon lemon juice
Directions:
1. Preheat oven to 350_F.
2. Place chopped walnuts on a baking sheet and bake for 12-15 minutes.
Stir occasionally until they are evenly toasted.
3. Combine apples, celery, nuts, and raisins.
4. Stir together yogurt, sugar, and lemon juice. Pour over apple mixture
and toss lightly.
5. Refrigerate leftovers within 2-3 hours.
Tags: recipe, salad
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July 9th, 2010
This recipe is a good source of vitamin C, which keeps gums and blood vessels healthy. Ingredients: 1 cup cooked, skinless, chicken breast, diced 2/3 cup onion, diced 1 1/2 teaspoons garlic, minced 1 tablespoon toasted sesame oil 1 1/2 teaspoons curry powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon crushed red pepper flakes 3 cups reduced sodium, fat free chicken broth 1 6-ounce can tomato paste 1 (14 1/2-ounce) can stewed tomatoes 1/2 cup reduced-fat peanut butter Directions: 1. In a large pot, sauté onion in sesame oil until translucent; add garlic and chicken and stir to heat through. 2. Add seasonings and sauté 1 minute longer. 3. Add broth, paste, tomatoes, and peanut butter. Stir until well combined. 4. Heat over medium heat until hot but not boiling. 5. Serve immediately. 6. Refrigerate leftovers within 2-3 hours.
Tags: recipe, soup
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June 26th, 2010
This recipe is a good source of vitamin A, which keeps eyes and skin healthy.
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrots
2-3 cups cubed fresh or frozen pumpkin or winter squash
1 large garlic clove
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried
4 cups chicken stock
2 tablespoons vegetable oil
1/2 cup lean, roasted diced ham
1 teaspoon tomato paste, or 1/2 peeled, seeded and chopped fresh
tomato
1. Place celery, onion, in 2-quart sauce pan with olive oil, sauté
until tender. Add garlic and briefly sauté. Add carrots, pumpkin,
chicken stock, thyme, and oregano. Simmer 15 minutes or until
pumpkin and carrots are tender.
2. Stir in ham. Simmer another 10 minutes.
3. Blend in the tomato paste or diced tomato. Serve hot.
Tags: pumpkin, soups
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June 26th, 2010
This recipe contains whole grains. Making half your grains whole may help protect you 
against many chronic diseases.
Ingredients:
1/2 cup whole-wheat flour
1/2 cup flour
3/4 cup whole-grain corn meal
2 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper or to taste
1 egg
3/4 cup + 2 tablespoons fat free milk
1/3 cup vegetable oil
1 – 8 ounce can whole kernel corn, well drained
1 – 4.5 ounce can diced green chilies, well drained
1/2 cup shredded cheese (optional)
1. Preheat oven to 400°.
2. Lightly coat a 12-cup muffin pan with vegetable spray or line with paper. 3. In medium bowl, mix together flours, cornmeal, sugar, baking powder, salt and cayenne.
4. In separate bowl, lightly beat egg. Add milk, oil, corn and chilies.
5. Add wet ingredients to dry ingredients, stirring just until combined.
6. Lightly mix in cheese.
7. Fill each muffin 3/4 full.
8. Bake for 20 minutes or until toothpick inserted in center comes out
clean. 12 servings, 1 muffin each
Tags: corn, muffins
Posted in muffins, recipes | Comments Off
June 26th, 2010
This recipe is a good source of fiber, which may help protect you against some diseases.
Ingredients:
4 cups cooked wild rice
1 cup diced celery
2 green onions, sliced thin
1 1/2 cups fruit (dried, fresh, frozen or canned)
3 tablespoons vegetable oil
3 tablespoons vinegar
1/4 tsp black pepper
1/2 teaspoon salt (optional)
Directions:
1. Toss all ingredients together in a large bowl.
2. Refrigerate salad for at least an hour before serving so flavors blend.
3. Bake in a medium-sized, covered casserole dish at 350 degrees F. until
steaming hot, about 45 minutes. Or, heat on low in a covered skillet until
steaming hot.
4. Refrigerate leftovers within 2-3 hours.
Tags: recipe, rice, salads
Posted in salads | Comments Off
June 26th, 2010
This recipe is a good source of vitamin A, which keeps eyes and skin healthy. This recipe is also a good source of vitamin C, which keeps gums and blood vessels healthy.
Ingredients:
1 cup cooked ground chicken
1 1/2 cups (1/4 head) shredded cabbage
1/2 cup (1 medium) shredded carrot
1/4 cup finely chopped green onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger or 1/2 teaspoon fresh grated ginger
1/8 teaspoon pepper
Pinch of cinnamon
1/2 tablespoon cornstarch
1/2 tablespoon toasted sesame oil
24 won ton wrappers
Directions:
1.Combine cooked meat and chopped vegetables in a large bowl.
2.Combine spices, cornstarch, and oil in a small bowl.
3.Add spice mixture to meat and vegetables and mix well.
4.Place 1 tablespoon of mixture in the center of each won ton wrapper.
5.Brush edges with egg white or water.
6.Fold wrapper diagonally so corners line up and press edges together tseal.
7.Bring the bottom two corners together and pinch to close.
8.Steam 6-7 minutes.
9.Refrigerate leftovers within 2-3 hours.
Tags: recipes, won tons
Posted in healthy recipes | Comments Off
June 26th, 2010
This recipe contains more than one type of vegetable, rich in different nutrients. Try many
colors and kinds. .
Ingredients:
2 pounds zucchini (about 4 cups sliced)
3 tablespoons chopped onion
1 teaspoon vegetable oil
2 cups canned tomatoes with juice or 2 cups fresh sliced tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup (1 ounce) grated cheese (try cheddar, mozzarella, or parmesan)
Directions:
1. Wash zucchini and cut into 1/4-inch slices.
2. In large frying pan, cook onion in oil on medium heat until tender.
3. Add zucchini to onions and cook for 5 minutes.
4. Add tomato and seasoning; cook 5 more minutes.
5. Put mixture into an 8 x 8 square baking dish and sprinkle with cheese.
6. Bake at 375 degrees F. for 20 minutes.
7. Refrigerate leftovers within 2-3 hours.
Tags: tomato, zucchini
Posted in tomato recipes | Comments Off
June 16th, 2010
This recipe is a good source of calcium, which keeps bones and teeth strong. Easy and healthy recipes for you.
Ingredients
1 cup low-fat yogurt (try peach, vanilla or lemon)
1/3 cup non-fat dry milk
1/2 banana
3/4 cup orange juice
1/2 cup frozen peaches
Directions
1. Put all ingredients into a blender.
2. Blend until smooth.
3. Refrigerate leftovers within 2-3 hours.
Tip: Serve as a snack or dessert during the summer months
Tags: peach, yoghurt
Posted in yoghurt, yogurt | Comments Off
