medium red, green, yellow and orange pepper teaspoon of minced garlic tablespoon of italian dressing 1/2 lb of mushrooms teaspoon of olive oil 3 medium chicken breast mexican rice(homemade or store bought) spinach wraps
Slice each pepper into very thin 1 inch slices. Dice mushrooms. Add peppers and mushrooms into a medium bowl. Add garlic and italian dressing into bowl. Shake in bowl altogether and set in the frig.
Thawl chicken add pepper and a dash steak sauce cut into thin strips set in frig
start on rice(time depends on how you make it) Put pepper mix in frying pan on medium heat stirring occ.(no need for olive oil since there is italian dressing) preheat skillet on medium heat with olive oil and start the chicken(cook until white)
After all is finished you can mix it all together or just layer on the spinach wrap. For a chrisp wrap flip wrap in a skillet on each side for 15 seconds on highView Thread
Hi to make cranberry sauce for the holidays i buy the fresh cranberries and cook them with half the sugar in the recipie on the bag this takes almost 10 minutes to make and is much tastier than the allready made stuff,, slighly tart because of the less sugar thats what makes in a heaklthier plate and sometimes add in rasberries if available .. I also add dried cranberries to my stuffing .. Hugs Judy:)View Thread
1 1/2 c. brown sugar 1/2 c. applesauce 2 eggs, beaten 1 c. pumpkin puree 1 3/4 c. all purpose or whole wheat flour 1/2 tsp. baking soda 1 tsp cinnamon 3/4 tsp nutmeg 1/4 tsp baking powder 1/2 tsp cloves 1/2 tsp allspice 1/4 c water
Prepare a 12 cup muffin tin and preheat oven to 350*.
In a large bowl, combine sugar, applesauce, and eggs. Mix in pumpkin, making sure there are no large lumps. In a separate bowl, whisk together dry ingredients. Add half the dry ingredients to the wet ingredients, followed by adding half the water. Repeat with remaining dry ingredients and water.
Divide batter evenly among muffin cups. Bake at 350* for 18-22 minutes, depending on your oven. Muffins are done when a toothpick inserted in a center muffin comes out clean. If making a loaf, bake for 50-65 minutes or until bread tests done.View Thread
Okay, this may seem super easy and it is! The best part it's a fresh and healthy way to eat a pear and have it taste like one of those BIG calorie desserts! Make sure to cook in a stainless steel pan to avoid toxic chemicals from leaching into your foods
as many pears as you'd like
Prehead over to 375 degrees F.
Cut each pear in half lenghtwise and remove seeds.
Place pears on a stainless steel pan with the skin side on the pan.
Drizzle pears with honey (any amount you'd like...but not too much, you will add more later.
Bake pears for 20 minutes. Remove pears from oven and drizzle some more honey on them.
Bake pears for an additional 15 minutes.
Serve and enjoy your healthy dessert!
PS- my dad, the dessert lover, LOVED these! He couldn't believe how healthy they were, and I loved how easy they were to make.View Thread
Although apples are a fall-time favorite, and apple pies and cobblers are the most popular apple recipes, there are a few unsung apples out there who find their way to a healthy and tasty snack, complete with crunch, cheesy apples and a thin crust to hold it all together. I posted this easy quesadilla recipe on my blog. It is quick, easy, and tasty. It is awesome when still warm, but leftovers are good too for a light lunch, that is, if there are any leftovers!
Ingredients: 1 medium apple, peeled, cored, and thinly sliced 1 medium onion, thinly sliced 1/2 cup grated pepper jack cheese A pinch of salt 2 medium sized tortillas (whole wheat) 1 tsp olive oil
Heat olive oil in a small skillet and brown apples and onions until carmelized. Set aside.
Warm a griddle and warm a tortilla until browned.
Spread the apple-onion mixture on the tortilla and top with grated cheese.
Place the other tortilla on the apple-onion mixture and continue to heat until the cheese begins to melt.
Carefully flip over the tortillas and brown the other side.
When browned to your perfection, slide onto a cutting board.
If you can wait until the quesadilla slightly cools, that would be great. If not, cut into wedges and enjoy!!
1/2 c applesauce 1 c brown sugar, packed 1/2 c sugar (white) 2 eggs 2 tsp vanilla
2-3 c apple, peeled and chopped
cinnamon & sugar
powdered sugar glaze
Preheat oven to 350* F and prepare 13x9 inch pan.
Place flour, baking powder, and spices in a medium sized bowl and stir with a whisk.
In a large bowl, mix together applesauce, brown sugar and 1/2 c white sugar until smooth. Stir in the eggs and vanilla. Blend in the flour mixture until just combined. Batter will be very thick. Fold in chopped apple. Spread batter evenly in prepared pan, using the back of a spoon to push it into position. Sprinkle powdered sugar over the top of the cake.
Bake 25-35 minutes in preheated oven; cake is done when the top springs back after being lightly touched. Cool completely in pan, then drizzle with a powdered sugar glaze. Allow glaze to harden slightly before cutting.
*Most of the moisture in this cake comes from the apples. It always looks very dry before you stir them in, and it still seems very thick when pressed into the pan. The smaller the apple pieces, the better the cake turns out. I have a (tiny) food processor that I use to chop my apples a half cup at a time. A medium sized apple yields about one cup of chopped apples. I usually use a granny smith apple and then pick a sweeter variety to go with it. I sometimes add a tablespoon or so of lemon juice to give the cake a 'brighter' flavor.
Baking time and spice measurements are approximate. My oven doesn't keep a steady temperature (and is sometimes off by 40*) so I start checking it after 20 minutes.View Thread
This side dish is not only easy to prepare, but beautiful too with different hues of green. It tempts you to dig your fork in even if you are not a fan of cabbage, in which case you can use your favorite green instead of cabbage. If you do not have edamame (fresh soy beans) or green peas, you can prepare the dish without it.
I posted this delicious recipe on my blog, click here to see the post.
Ingredients: 1 lb. cabbage, finely shredded 1 cup frozen edamame 1 cup frozen green peas 1 medium onion, thinly sliced 2 cloves garlic, minced 1 small jalapeno, finely diced (optional) or 1/4 tsp red pepper flakes 1/4 tsp cumin seeds 2 tbsp olive oil 1/4 cup water or vegetable broth Salt to taste 1 tbsp. fresh lemon juice 1 tbsp. fresh herb (your favorite herb)
Heat olive oil in a medium skillet and add cumin seeds. When cumin seeds are toasted, add sliced onions and minced garlic and cook to medium brown.
Add jalapeno or red pepper flakes and stir.
Add frozen edamame and green peas and cook for a minute.
Add cabbage, salt, and water or broth. Cover and cook on low heat for 10 minutes or until cabbage is tender.
Garnish with any herbs of your choice and sprinkle lemon juice.
I love to roughly chop a mix of greens (romaine, spinach, arugula, etc.) mix in some blanched asparagus, chopped red bell pepper, carrot slivers, grape tomatoes, yellow squash half moons, and thinly sliced red onion. Toss it with a dressing of 1 part lemon juice to 4 parts extra virgin olive oil, mixed with a pinch of salt and pepper. Then top it off with some skinless smoked chicken and a sprinkle of feta cheese. This is one of my favorite dinners.View Thread
4 Bunches Collard Greens, soaked in cold salty water(use approx 1 tbs) and rinsed well 3 tbs. Sunflower or Corn Oil 1 tsp. Sea Salt 1/2 tsp. Black Pepper (or to taste) 1/4 tsp Minced Garlic 1/8 tsp. Dried Red Pepper Flakes 4 cups Boiling Water
After soaking and rinsing greens, remove stems and chop the greens into large pieces. Heat oil on medium high in a large stew pot, add the greens when oil is hot. Stir the greens in the oil to sautee until slightly wilted. Reduce the heat to medium and add sea salt, black pepper, and garlic. Stir until all seasonings are blended and the garlic has wilted. Slowly pour the boiling water over the greens while stirring. Sprinkle the dry red pepper flakes over the greens and stir. Cover the pot and reduce heat to low and let simmer, stirring often, until water evaporates to half the volume. Serve with cornbread muffins on the side.View Thread
1. Take 2 -3 bunches of greens and clean them in cold water to make sure all dirt and sand is out of them. I use escrole
2.Then steam them down a little about 5 min
3. In deep fry pan take a little olive oil and cook down greens with olive oil and garlic 2 -4 gloves depends on how much garlic you like. I like garlic so add a little garlic powder also to taste.
4.Add more olive oil and serve with a little grated cheese over the top. If you like hot peppers you could cook with some chopped up into greens. These are good with eggs and toast in the morning or with dinner at night. They go well with anything.View Thread
1 medium head savoy cabbage, coarsely chopped 1/2 large sweet onion, coarsely chopped 1/4 cup chopped bacon 1 tablespoon vegetable oil 3 - 5 dashes nutmeg some water or chicken broth salt and pepper to taste
In a large pot, brown bacon pieces in vegetable oil over medium heat. Add chopped cabbage and onion and saute until wilted. Add enough water or broth to cover bottom of pot about 1/4 inch. Stir in nutmeg, salt and pepper. Bring to a boil. Cover pot and reduce heat to low. Simmer for 20 to 30 minutes, stirring occasionaly, until cabbage is tender.
I always enjoy shopping for vegetables when the seasons change. One treat of the Fall season is fresh Savoy Cabbage. It has a lighter taste and texture than green cabbage. Enjoy!View Thread
drum stick(muringa kai) - 2 potato -1 carrot -1 yam(chena) -10 small pieces bitter gourd(kaipakka/pavakka)-4 pieces raw banana(pacha kaya ) -2 green beans - 10 Ash gourd(kumbalanga/ilavan)-10 pieces green peas(pacha payar) -10 cucumber(yellow/green) -----5 pieces chilly powder-1 teaspoon turmeric powder-1/2 tea spoon salt to taste water yoghurt/laban- 1 cup coconut grated- 1 cup green chilly-1 0r 2 curry leaves coconut oil
how to prepare: you can use any vegetables in any quantity and if you dont have any one of these vegetables listed doesn't bother ! if you like carrot you can increase its number and if you dont like bittergourd you can avoid it! All vegetables are cut in same shape and length( about a finger length) and put in a cooker . Add water upto the level of vegetables. Add chilly powder , turmeric powder and salt Stir it and taste it if salt is enough for you and cook it till all water is absorbed. Add laban/yoghurt to it.if you like you can add lime juice/tamarind paste in water to increase sour taste. grind coconut and 2 green chillies and add to it. stir it and mix well.Just cook for 5 min and make it slightly dry.Add curry leaves and pour a little raw coconut oil over it.
A colourful vegetable mix preparation with its gravy yellow due to turmeric is ready!View Thread
1 Whole Chicken 2 Cups each of Collard, Mustard, and Kale Greens 2 Cups each of Red and Green Cabbage 1/2 of each Red and Yellow Bell Pepper 1/2 Cup of Fresh Mushrooms 1 Chop Red Onion 1 can of cream and mushroom (reduce sodium) 1/2 cup of shredded cheese (your choice low fat) 1 cup of bread crumbs (plain) To your tasting Salt, Pepper, Meat Tenderizer, Garlic, Paprika Olive Oil
Wash your whole chicken under water. Season chicken with salt, pepper, meat tenderizer, and garlic Rub Olive Oil over the whole chicken until covered Place chicken on roasting rack cover with foil and place in oven. Bake for 1 hour.
In a large pot add butter, greens and cabbage when greens and cabbage steam down add you bell peppers, mushroom, and half of your chopped onions. Seasoned with paprika, garlic, and pepper steam for about 20minutes
Remove Chicken from oven and pull meat from the bone and place in a casserole pan.Pour you Greens and cabbage mix in the casserole pan with the roasted chicken. Fold together.Pour in a 1 can of cream and mushroom soup.Bake for 45 Minutes.
After 45minutes Pull casserole out and sprinkle with bread crumbs and cheese.Place back in oven for addtional 10mins.
Take casserole out and let set for 5 minutes before serving.View Thread
Chop any veggies you have in the fridge that stand up to cooking (e.g. carrots OK - cucumbers not so much) in bite-sized pieces. The secret is to stir-fry the "hard" veggies first and add to hot chicken stock (versus "boiling"). Finally, lightly stir fry and add the chopped bok choy greens to hot soup. Broccoli Carrots Bok Choy (stems) Cauliflower Pumpkin Snow Peas Celery Onions
Chicken Stock (heat before adding "cooked" veggies) Bok Choy (greens)
Want it even hardier? I brown ground turkey, add to soup after it is all together.
Want more of a winter stew? I add one can of tomato sauce per quart of soup.View Thread
This dish will feed 6 people. Needed. Seasonings: Salt,pepper,oregano and garlic powder. Season to taste. 9 eggs. For less fat leave 2-3 yokes out if desired. 1 lb Prociutto di Parma (Italian ham) 4 cups fresh whole spinach 1 can (8oz mushrooms) 2 cups shredded low fat mozzarella cheese 1 cup finely chopped green onions or scallions Beat eggs. In a small saute pan (using non-stick spray) cook 6 Crepe type flat (unfolded) omeletes. Place one flat egg in bottom of 9 inch cake pan. Layer with ham,mushrooms,cheese,spinach and very little onions. Then place another flat egg on top pressing down lightly. Repeat the process till all the eggs and ingedients are used.Saving some cheese to top the last egg layer which will act as a cap. Place the pan in a preheated 400 degree oven for about 15-20 minutes. Remove and slice into 6 pie wedges. Although this is an Italian dish,a Bearnaise sauce is very good drizzed over each slice. Bon appetit View Thread
2 - 2 1/2 cups of commercial vegetable primavera sauce (I use Ragu)
Preheat the oven to 325Â°F. In a skillet over medium heat, add the diced onion, bell pepper, celery, and garlic to the olive oil & stir until vegetables are soft but not brown (about 7-10 minutes). Add 1/2 teaspoon each of oregano, thyme, and basil. Remove skillet from heat and stir in the cooked rice, the salt & then the beaten eggs. Spoon about 1-1 1/2 TBSP of the rice mixture into the center of each steamed cabbage leaf. Wrap the leaf around the mix and place the rolls, seam side down and one layer deep, in an oven safe baking dish. Pour enough sauce over the cabbage rolls to cover. Cover dish loosely and bake rolls for 40-45 minutes.
This recipe easily accepts a variety of substitutions & additions:
* Spanish rice or wild rice may substitute for the brown rice
* Romano or Fontina cheese may substitute for the Parmesan
* Diced carrots or mushrooms
* And a simple, quick sauce may substitute for the bottled sauce by simply mixing together:
1 14.5 oz can tomato sauce 2 cups vegetable, chicken or beef stock 1 TBSP Worcestershire Sauce 1/8 tsp each of oregano, thyme, basilView Thread
Any combination or all these fresh vegetables. Potato Squash (any variety) Green Beans Tomato Peppers Onion Sweet Potato Turnip basically any fresh vegetable cut into chunks. I put them in a plastic bag with a couple tablespoons of olive oil until all are coated then pour into crock pot and cook 4 to 6 hours on low depending on how large your chunks are cut.View Thread
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
I got this recipe from allrecipes.com and I love it.View Thread
Dietician Elaine Magee has the secret recipe for creating healthy meals that are guaranteed to please any condition or diet...Read More
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