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.
Posts Tagged ‘recipe’
Waldorf Salad recipe
Friday, July 9th, 2010African Peanut Soup recipe
Friday, July 9th, 2010This 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.
Wild Rice Salad
Saturday, June 26th, 2010This 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.
Almond Rice Pudding recipe
Tuesday, May 25th, 2010
This recipe is a good source of calcium which keeps bones and teeth strong. Ingredients:
3 cups almond milk
1 cup white rice
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
Cinnamon to taste
1/4 cup toasted almonds, optional
Directions: 1. Combine almond milk and rice in a medium saucepan, bring to a boil. healthy recipes
2. Simmer for 1/2 hour with the lid on until the rice is soft.
3. Add the sugar, vanilla, almond extract and cinnamon.
4. Sprinkle toasted almonds on top and serve warm.
5. Refrigerate leftovers within 2-3 hours.
Marmalade recipe
Monday, May 24th, 2010
Apricot is very important fruit, for your body healthy it is amazing. one of recipe :ingredients
1 lb. pitted fresh apricots, cut into quarters
3 cups sugar
1 cup honey
3 tbp lemon juice
2 tbp freshly grated ginger
3 tbp finely grated lemon zest
6-8 stems lavender
Firstly bring apricots, sugar, honey, lemon juice, ginger and zest to a simmer, stirring often. Secondly wrap lavender in a piece of cheesecloth and add to simmering fruit then cooking for about 8 minutes. Later remove lavender and stir. Lastly remove from heat and jar according to proper canning procedures, or pack in containers and refrigerate.
Chicken Fiesta Mexicana Recipe
Saturday, May 15th, 2010Ingredients
# 4 boneless, skinless chicken breast halves
# 2 tbsp. ground cumin
# 2 tbsp. garlic powder or minced garlic
# 1/2 tsp. salt
# 1/4 tsp. ground black pepper
# 1 cup salsa
# 3/4 cup shredded reduced-fat extra-sharp Cheddar cheese
# 3/4 cup shredded reduced-fat Monterey Jack cheese
# 1 small avocado, pitted, peeled and sliced (optional)
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Place chicken in a medium nonstick baking dish. Coat both sides of chicken with nonstick cooking spray. Sprinkle both sides of chicken evenly with cumin, garlic powder or minced garlic, salt, and pepper. Top with salsa and bake 20 minutes.
3. Remove from oven and sprinkle with Cheddar and Monterey Jack cheeses. Bake an additional 10 minutes or until cheese is melted and thermometer registers at 160 degrees Fahrenheit and juice runs clear. Serve with avocado, if using.
Tip: Great side dishes include corn on the cob or Spanish rice. I also use a dallop of light sour cream on top of chicken.
Nutritional Info:
Yield: 4 servings
Calories: 284 calories
Protein: 32g
Carbs: 12g
Fat: 12g
Cholesterol: 76mg
Sodium: 924mg
Fiber: 5g
