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.
Posts Tagged ‘recipes’
Won Tons recipe
Saturday, June 26th, 2010Quick Chili recipe
Wednesday, June 16th, 2010This recipe is a 
source of iron, which carries oxygen in the blood.
Ingredients:
1/2 pound lean ground meat
1/2 medium onion, chopped
1 can (15.5 ounces) kidney beans, drained
1 can (14.5 ounces) diced tomatoes with liquid
1 1/2 tablespoons chili powder
1. Brown meat and onions in a large skillet over medium-high heat (350 degrees in an electric skillet). Drain fat.
2. Add beans, tomatoes, and chili powder.
3. Reduce heat to low (250 degrees in an electric skillet), cover and cook for 10 minutes.
4. Serve hot.
5. Refrigerate leftovers within 2-3 hours.
Bright Ideas:
Use pinto or black beans instead of kidney beans.
Quick Bean Dips (new)
Wednesday, June 16th, 2010
This a special recipe and it is source of healthy fiber, which may help protect you against some diseases.
Chunky Black Bean Dip
1 (15-ounce) can black beans, rinsed, drained
1 small onion, diced
1 small bell pepper, diced
1 medium tomato, diced
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon cider vinegar
Smokey Pinto Bean Dip
1 (15-ounce) can pinto beans, rinsed and drained
1 (4-ounce) can mild jalapeño peppers
1 tablespoon vegetable oil
1 tablespoon or more of barbeque sauce or catsup
1 tablespoon or more of water
1/2 teaspoon onion powder
1 teaspoon liquid smoke
Lemony Garbanzo Bean Dip
1 (15-ounce) can garbanzo beans, rinsed and drained
1/2 cup low-fat sour cream
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon cumin
1 teaspoon hot sauce
2 cloves garlic, minced
2 tablespoons or more cilantro, chopped
Directions:
1. For a smooth dip, place ingredients in a food processor or
blender and process until smooth OR for a chunky dip, mash
beans or peas well with a fork or potato masher, stir in
remaining ingredients. Add additional liquid as needed for
desired consistency.
2. Add salt and pepper to taste.
3. Serve with tortilla chips, pita wedges, or fresh vegetables.
4. Refrigerate leftovers within 2-3 hours.
Apple Bars recipe
Tuesday, May 25th, 2010T
his recipe contains whole grains. Making half your grains whole may help protect you against many chronic diseases.
Ingredients:
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup brown sugar, packed
1 cup rolled oats
1/2 teaspoon cinnamon and nutmeg
pinch of cloves (optional)
1/2 cup butter
2 1/2 cups peeled, sliced apples
1/4 cup sugar
Directions
1. Preheat oven to 350 degrees. Lightly grease a 7” x 11” baking
pan.
2. Mix flour, salt, and soda together in a large bowl. Add brown
sugar, oats, and spices.
3. Cut in butter with a pastry blender or 2 knives until mixture is
crumbly. recipes for healthy
4. Spread half of the mixture in the baking pan.
5. Top with apple slices and sprinkle with sugar.
6. Spread remaining crumb mixture evenly over apples.
7. Bake at 350 degrees for 40 to 45 minutes.
8. Cool and cut into bars.
9. Serve warm or cold.
bulgur salad
Sunday, May 23rd, 2010
turkish recipes and very healthy bulgur salad recipe
1/2 glass bulgur (small grain, washed, drained)
1 medium size tomato (small cubes)
4 green onions (small pieces)
1 cubanelle pepper small pieces)
1/2 red Bell pepper (small pieces)
10 leaves of fresh mint (small pieces)
1 glass parsley (small pieces)
1 tablespoon red pepper paste
1 tablespoon tomato paste
2 tablespoons Pomegranate paste or Grenadine syrup
5 tablespoons extra virgin olive oil
place bulgur in large bowl and cover with hot water. after fifteen minutes wash and drain few times. Place bulgur, red pepper paste and tomato paste in a large bowl optional large shallow plate. Weigh down and knead them very very well all together for almost three minutes. Add all the vegetables and salt, toss. Lastly add pomegranate paste and olive oil
healthy spinach recipe
Sunday, May 23rd, 2010it very healthy spinach recipes.
* 17 ounces fresh baby spinach leaves, rinsed well if necessary and drained
* 2 tablespoons extra virgin olive oil
* 1 small onion, finely chopped
* 2 small roma tomatoes, pureed
* 1/4 teaspoon freshly grated nutmeg
* 4 tablespoons water
* salt and pepper, to taste
Sauce
* 1 garlic clove, peeled
* 1/2 cup plain yogurt, drained
* salt
Garnish: 1 tablespoon extra virgin olive oil, 1/2 teaspoon ground red pepper
Directions:
1. Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside.
2. In a pot boil the spinach for 3 1/2-4 minutes, drain. Squeeze as much water out of the spinach that you can then chop it on a cutting board. I used the sides of the colander to “chop” the spinach with the back of a wide spoon.
3. Saute the onion in a medium sized pot with olive oil and salt until the onions are lightly browned. (Tip: cut down on dishes: use the same pot that was used to boil the spinach.).
4. Add the spinach, crushed tomatoes, nutmeg, broth and salt and pepper, to taste. Cook for about 5 minutes over medium-low heat. Turn the heat off. Allow mixture to cool down for a few minutes.
5. Arrange spinach on a platter. Place the yogurt sauce on top.
6. Garnish: heat up the olive oil in a small pan, add in the red pepper and then turn the heat off being careful not to burn!
7. Drizzle the infused red pepper over the yogurt sauce.
Butternut Squash Fries recipes
Saturday, May 15th, 2010Serving Size: 5oz. of squash cut into fries
Ingredients:
1/2 butternut squash
kosher salt
Directions:
Pre-heat oven to 425 degrees.
Peel and de-seed your butternut squash. Once peeled and seeded, slice it in half. Then cut it up into french fry shapes. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt. Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy.
Nutrition:
calories: 65
fat: 0g
sodium: 6mg
carbs: 16.5
fiber: 3g
sugars: 3g
protein: 1.5g
Frozen Pumpkin Protein Bites
Saturday, May 15th, 2010Ingredients:
1 15 oz. can of pumpkin
1 8 oz. container of fat-free whipped topping
1 package sugar-free fat-free vanilla pudding mix
3 scoops Vanilla protein powder (ie TopForm)
1/4 cup grape nuts
Directions:
Mix thoroughly and spoon onto nonstick muffin sheet or cookie sheet. Freeze until served.
Nutrition Each:
Calories 37
Total Fat 0.3g
Sodium 65.16mg
Total Carbohydrate 6.09g
Dietary Fiber 2.44g
Sugars 1.7g
Protein 2.25g
Lemon Chicken with Olives Recipe
Saturday, May 15th, 2010This Lemon Chicken is great served over brown rice. Other sides you may want to consider serving with it are green beans or carrots or even a salad.
Ingredients:
# 4 boneless skinless chicken breast halves (appx. 1 1/4 lb.)
# 1 tbsp. olive or canola oil
# 1 tbsp. lemon juice
# 1 tsp. salt-free lemon-and-pepper seasoning
# 1/4 cup sliced ripe olives
# 4 thin slices lemon
Directions
1. Set oven to broil. Spray boiler rack with cooking spray.
2. Starting at the thickest edge if the chicken breast, cut horizontally until almost to the opposite end. Open the chicken breast so the thickness of each half is even. Repeat for each chicken breast.
3. In a small bowl, mix oil and lemon juice. Drizzle over both sides of chicken breasts. Sprinkle lemon-and-pepper seasoning on each side of the chicken breasts. Place on rack in the broiler pan.
4. Tops of the chicken breasts should be appx. 4 inches from heat. Broil for appx. 10 minutes, turning once. During the last 2 minutes of broiling, place olives and lemon slices on tops of chicken breasts. Make sure that chicken breasts are broiled long enough that the chicken is no longer pink in the center.
Nutritional Info:
Yields: 4 servings
Calories: 210
Fat: 9g
Cholesterol: 85mg
Sodium: 240mg
Carbs: 2g
Protein: 31g
Chicken Turnovers Recipe
Saturday, May 15th, 2010Ingredients of this recipe:
# 1 cup diced cooked chicken breast
# 1 cup (4 ounces) shredded reduced-fat cheddar cheese
# 1/4 cup chopped celery
# 1 tbsp. finely chopped onion
# 1/4 tsp. salt
# 1/4 tsp. pepper
# 1 tube (8 ounces) refrigerated reduced-fat crescent rolls
Directions
1. Using a small bowl, combine chicken, cheese, celery, onion, salt, and pepper.
2. Separate crescent dough into eight triangles and top each side with chicken mixture. Fold the dough over, making sure to seal the edges.
3. Place on an ungreased baking sheet and bake at 375 degrees Fahrenheit for 13 to 17 minutes or until a golden brown. Serve warm.
Nutritional Info:
Yield: 8 servings
Calories: 169
Fat: 8g
Cholesterol: 24mg
Sodium: 338mg
Carbs: 13g
Protein: 11g
Diabetic Exchanges: 1 starch, 1 very lean meat, 1 fat
