Healthy Recipe: Artichokes alla Romana

Healthy Recipe: Artichokes alla Romana

HEALTHY RECIPE INGREDIENTS

• 2 cups fresh bread crumbs, preferably whole wheat (whole meal)
• 1 tablespoon olive oil
• 4 large artichokes
• 2 lemons, halved
• 1/3 cup grated Parmesan cheese
• 3 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
• 1 tablespoon grated lemon zest
• 1/4 teaspoon freshly ground black pepper
• 1 cup plus 2 to 4 tablespoons vegetable stock, chicken stock or broth
• 1 cup dry white wine
• 1 tablespoon minced shallot
• 1 teaspoon chopped fresh oregano

HEALTHY RECIPE INSTRUCTIONS
Preheat the oven to 400 F. In a bowl, combine the bread crumbs and olive oil. Toss to coat. Spread the crumbs in a shallow baking pan and bake, stirring once halfway through, until the crumbs are lightly golden, about 10 minutes. Set aside to cool.
Working with 1 artichoke at a time, snap off any tough outer leaves and trim the stem flush with the base. Cut off the top third of the leaves with a serrated knife, and trim off any remaining thorns with scissors. Rub the cut edges with a lemon half to prevent discoloration. Separate
the inner leaves and pull out the small leaves from the center. Using a melon baller or spoon, scoop out the fuzzy choke, then squeeze some lemon juice into the cavity. Trim the remaining artichokes in the same manner.
In a large bowl, toss the bread crumbs with the Parmesan, garlic, parsley, lemon zest and pepper. Add the 2 to 4 tablespoons stock, 1 tablespoon at a time, using just enough for the stuffing to begin to stick together in small clumps.

Using 2/3 of the stuffing, mound it slightly in the center of the artichokes. Then, starting at the bottom, spread the leaves open and spoon a rounded teaspoon of stuffing near the base of each leaf. (The artichokes can be prepared to this point several hours ahead and kept refrigerated.)

In a Dutch oven with a tightfitting lid, combine the 1 cup stock, wine, shallot and oregano. Bring to a boil, then reduce the heat to low. Arrange the artichokes, stem end down, in the liquid in a single layer. Cover and simmer until the outer leaves are tender, about 45 minutes (add water if necessary). Transfer the artichokes to a rack and let cool slightly. Cut each artichoke into quarters and serve warm. Enjoy this healthy recipe..!
healthy-recipe-spicy-ground-turkey.

Healthy Recipe: Spicy ground turkey tacos

Healthy Recipe: Spicy ground turkey tacos

HEALTHY RECIPE INGREDIENTS

• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 6 ounces extra-lean ground turkey
• 1/2 cup chopped onion
• 4 whole-wheat, low-fat flour tortillas, about 6 inches in diameter, warmed in the microwave
• 1/4 cup shredded sharp cheddar cheese
• 2 cups shredded lettuce
• 2 medium tomatoes, diced
• 1/2 cup salsa

HEALTHY RECIPE INSTRUCTIONS

In a small bowl, stir together the chili powder, cumin and oregano.
In a nonstick frying pan, add the ground turkey and onion.
Cook over medium heat until the turkey is browned and onion is translucent. Drain well. Add the spices to the turkey mixture. Stir to mix evenly.
To serve, place a 1/4 cup of the turkey mixture in each tortilla. Top each with 1 tablespoon cheese, 1/4 of the diced tomatoes, 1/2 cup shredded lettuce and 2 tablespoons salsa. Fold in both sides of each tortilla up over the filling, and then roll to close. Serve immediately...enjoy this healthy recipe!
all-healthy-recipe:broiled-grouper-with-teriyaki-sauce.

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 !