Healthy Recipe: Braised chicken with mushrooms and pearl onions

Healthy Recipe: Braised chicken with mushrooms and pearl onions

HEALTHY RECIPE INGREDIENTS

• 1/4 cup all-purpose (plain) flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 skinless, bone-in chicken breast halves, about 3/4 pound total weight, each cut in half crosswise
• 2 skinless, bone-in chicken thighs
• 2 chicken legs
• 1 1/2 tablespoons olive oil or canola oil
• 1 shallot, chopped
• 1 pound small white button mushrooms, brushed clean
• 1/2 pound peeled pearl onions
• 3/4 cup vegetable stock, chicken stock or broth
• 1/2 cup port or dry red wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh thyme, plus sprigs for garnish

HEALTHY RECIPE INSTRUCTIONS

In a shallow dish, stir together the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dredge the chicken pieces in the seasoned flour.
In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes total.
Transfer to a platter.
Add the shallot to the pan and saute until softened, about 1 minute. Add the mushrooms and saute until lightly browned, 3 to 4 minutes. Stir in the onions and saute until they begin to pick up some brown color, 2 to 3 minutes.

Stir in the stock and wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Return the chicken pieces to the pan, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are tender, 45 to 50
minutes. Stir in the vinegar, the chopped thyme, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

To serve, divide the vegetables among warmed shallow individual bowls. Top each portion with 2 pieces of chicken, 1 light meat and 1 dark. Garnish with thyme sprigs. Serve immediately.
all healthy recipe: baked-apples-with-cherries-and-almonds

Healthy Recipe: Broccoli cheddar bake

Healthy Recipe: Broccoli cheddar bake
...a great healthy recipe to try ! Great !

Healthy Recipe INGREDIENTS

• 4 cups chopped fresh broccoli
• 1/2 cup finely chopped onion
• 2 tablespoons water
• 1 1/2 cups egg substitute
• 1 cup fat-free milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon ground black pepper

Healthy Recipe INSTRUCTIONS
Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.
In a nonstick skillet, combine the broccoli, onion and water. Saute over medium-high heat until the vegetables are tender, about 5 to 8 minutes. Keep adding water to prevent the vegetables from drying out, but use as little water as possible. Drain and set aside when the broccoli is done.

In a bowl, combine the egg substitute, milk and 3/4 cup cheese. Add in the broccoli mixture and pepper. Stir to mix well.
Transfer the mixture into the prepared baking dish. Set the baking dish into a large pan filled with about 1 inch of water. Bake uncovered until a knife inserted in the center comes out clean, about 45 minutes. Remove from the oven and top with the remaining 1/4 cup shredded cheese.
Let stand about 10 minutes before serving. The healthy recipe is ready to serve ! Great for desserts !

healthy recipe: sweet-and-spicy-snack-mix.

Broccoli cheddar bake

Broccoli cheddar bake...a healthy recipe to try ..!

INGREDIENTS

• 4 cups chopped fresh broccoli
• 1/2 cup finely chopped onion
• 2 tablespoons water
• 1 1/2 cups egg substitute
• 1 cup fat-free milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon ground black pepper

INSTRUCTIONS
Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.
In a nonstick skillet, combine the broccoli, onion and water. Saute over medium-high heat until the vegetables are tender, about 5 to 8 minutes. Keep adding water to prevent the vegetables from drying out, but use as little water as possible. Drain and set aside when the broccoli is done.

In a bowl, combine the egg substitute, milk and 3/4 cup cheese. Add in the broccoli mixture and pepper. Stir to mix well.
Transfer the mixture into the prepared baking dish. Set the baking dish into a large pan filled with about 1 inch of water. Bake uncovered until a knife inserted in the center comes out clean, about 45 minutes. Remove from the oven and top with the remaining 1/4 cup shredded cheese.
Let stand about 10 minutes before serving. The healthy recipe of broccoli is ready to serve...enjoy it !

Healthy Recipe: Asparagus, tomato and red pepper French bread pizza

Healthy Recipe: Asparagus, tomato and red pepper French bread pizza
...another great healthy recipe to try..nice combinations !

INGREDIENTS

• 1 cup diced asparagus
• 1 cup diced Roma tomatoes
• 1 cup diced red bell pepper
• 1 tablespoon minced garlic
• 1 loaf French bread, about 8 inches long, sliced in half and cut into 4-inch sections
• 1 cup pizza sauce
• 1 cup reduced-fat shredded mozzarella cheese

INSTRUCTIONS
Preheat the oven to 400 F. Lightly coat a baking sheet with cooking spray.
In a small bowl, add the asparagus, tomatoes and pepper.
Add the garlic and toss gently to coat evenly.
Arrange the French bread on the baking sheet. Add 1/4 cup of the pizza sauce and 1/4 of the vegetable mixture to each section. Sprinkle each with 1/4 cup mozzarella cheese. Bake until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes.The healthy recipe is ready to serve immediately....nice one ! Enjoy !
all-healthy recipe:broccoli-cheddar-bake

Caribbean red beans and brown rice

Caribbean red beans and brown rice

INGREDIENTS

• 1 1/2 cups dried small red or kidney beans, picked over and rinsed, soaked overnight, and drained
• 6 1/2 cups water
• 3 bay leaves
• 1 1/4 cups assorted brown rices, rinsed and drained
• 3 tablespoons olive oil or canola oil
• 1 1/4 teaspoons salt
• 1 yellow onion, chopped
• 1/2 green bell pepper, seeded and chopped
• 1 celery stalk, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1 cup vegetable stock or broth
• 1 tomato, cored and diced
• 2 tablespoons chopped fresh thyme
• 1 teaspoon hot-pepper sauce
• 3 tablespoons chopped fresh cilantro (fresh coriander)

INSTRUCTIONS

In a large saucepan over high heat, combine the beans, 4 cups of the water and the bay leaves. Bring to a boil.
Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaves.
While the beans are cooking, combine the rices, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and the remaining 2 1/2 cups water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender, about 45 minutes. Set aside and keep warm.
In a large saucepan, heat the remaining 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining
3/4 teaspoon salt and the black pepper. Cook for 1 minute.

Stir in the cooked beans, the vegetable stock, tomato, thyme and hot-pepper sauce. Cook until the vegetable mixture is heated through, 6 to 8 minutes. Divide the rice among warmed individual bowls. Top each serving with beans and sprinkle with the cilantro. This healthy recipe is ready to serve...enjoy !

Black bean burgers with chipotle ketchup

Black bean burgers with chipotle ketchup...a nice healthy recipe

INGREDIENTS

• 1 1/4 cups dried black beans, picked over and rinsed, soaked overnight, and drained
• 3 cups water
• 1 bay leaf
• 2 plum (Roma) tomatoes, peeled and seeded then diced
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon wine vinegar
• 1 chipotle chili in adobo sauce, minced
• 1 3/4 teaspoons ground cumin
• 1 teaspoon salt
• 1 1/2 tablespoons canola oil
• 1/2 red bell pepper (capsicum), seeded and chopped
• 1/2 cup cooked brown rice
• 1/4 cup chopped pecans
• 1 green (spring) onion, thinly sliced
• 1 egg, lightly beaten
• 3/4 cup fresh whole-grain bread crumbs
• 6 whole-grain hamburger buns
• 6 slices tomato
• 6 slices red onion
• 3 bibb lettuce leaves, halved

INSTRUCTIONS

In a large saucepan over high heat, combine the beans, water and bay leaf. Bring to a boil. Reduce the heat to low, cover partially, and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaf.
While the beans are cooking, combine the tomatoes, half the yellow onion, half the garlic, the tomato paste, vinegar, chipotle chili, 3/4 teaspoon of the cumin and 1/4 teaspoon of the salt in a small saucepan over medium-high heat. Bring the mixture to a boil. Reduce the heat to medium and simmer uncovered, stirring occasionally, until the liquid is reduced and the mixture is a thick sauce, about 5 minutes. Set the chipotle ketchup aside to cool.

In a frying pan, heat 1/2 tablespoon of the canola oil over medium heat. Add the remaining yellow onion and saute until soft and translucent, about 4 minutes. Add the bell pepper and the remaining garlic and saute until they begin to soften, about 3 minutes. Stir in 1/4 teaspoon of the
salt, transfer the mixture to a bowl and let cool. Set the pan aside.

In a food processor, combine the drained beans, onion mixture, brown rice, pecans, green onion, the remaining 1 teaspoon cumin and the remaining 1/2 teaspoon salt. Pulse several times until the mixture is coarsely pureed. Fold in the beaten egg and bread crumbs. Form the mixture into
6 patties, each about 3/4-inch thick.

In the same pan used for the onion mixture, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the patties and cook, turning once, until nicely browned on both sides and heated through, 7 to 9 minutes total.

Serve each burger on a bun topped with 1 tomato slice, 1 onion slice, 1/2 lettuce leaf and a dollop of the ketchup. The healthy recipe is ready to serve...enjoy !

Pumpkin-hazelnut tea cake

Pumpkin-hazelnut tea cake...a nice healthy recipe !

INGREDIENTS

• 3 tablespoons canola oil
• 3/4 cup homemade or canned pumpkin puree
• 1/2 cup honey
• 3 tablespoons firmly packed brown sugar
• 2 eggs, lightly beaten
• 1 cup whole-wheat (whole-meal) flour
• 1/2 cup all-purpose (plain) flour
• 2 tablespoons flaxseed
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 tablespoons chopped hazelnuts (filberts)

INSTRUCTIONS
Preheat the oven to 350 F. Lightly coat an 8-by-4-inch loaf pan with cooking spray.
In a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended.
In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
Pour the batter into the prepared pan. Sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes. Turn the loaf out of the pan onto the rack and let cool completely. Cut into 12 slices and the healthy recipe is ready to serve.