September 7, 2010

Tasty Tuesday

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Grilled Ham and Sweet Potato Kabobs

 

Ham is grilled with sweet potatoes and green pepper and pineapple juice sauce.

Ingredients:

  • 1 1/2 to 2 pounds cooked ham, cut in 1 to 1 1/2-inch cubes
  • 2 1/2 pounds fresh sweet potatoes, cooked, peeled, and cut in 1 1/2-inch pieces
  • 1 medium green pepper, cut in 1 1/2-inch squares
  • 1 teaspoon cornstarch
  • 1 small (6-ounce) can frozen pineapple juice concentrate, thawed
  • 1/2 cup chili sauce
  • 3 tablespoons honey
  • 2 tablespoons cooking oil

Preparation:

Thread cubed ham, sweet potatoes, and green pepper squares alternately on 6 skewers. Brush kabobs with Pineapple Sauce (below). Grill over medium coals for 15 to 20 minutes, brushing with sauce frequently.Serve with rice and remaining sauce. Makes 6 servings.

Pineapple Sauce: In small saucepan, combine cornstarch and 2 tablespoons of the pineapple concentrate; stir until smooth.

Stir in the remaining pineapple concentrate, the chili sauce, honey, and oil. Cook, stirring constantly, until sauce begins to to boil. Boil for about 1 minute.

 

August 31, 2010

Tasty Tuesday

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It’s almost Fall again! Get ready for football, family and fun! Try out this delicious recipe for a healthy side!

 

Maple Glazed Sweet Potatoes

5 medium sweet potatoes
1/4 cup brown sugar, firmly packed
1/4 cup pure maple syrup
1/4 cup apple cider
salt and pepper, to taste

Peel sweet potatoes and cut into 2″ slices; place in crockpot. Whisk together brown sugar, maple syrup, cider, salt and pepper. Pour over potatoes. Cover; cook on low 7-9 hours.

 

August 24, 2010

Tasty Tuesday

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I was at a wedding shower this weekend and was blown away by this strawberry almond salad that they had for us to eat. It was simple and loaded with flavor! I have looked up a recipe for you all to enjoy as much as I did! Let me know what you think!

 

Strawberry Almond Salad

Prep Time:
10 Min
Ready In:
10 Min

Servings  

 Original Recipe Yield 4 servings

Ingredients

  • 3 cups fresh baby spinach
  • 1/2 cup sliced fresh strawberries
  • 1/4 cup sliced honey-roasted almonds
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1 1/2 teaspoons sugar

Directions

  1. In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.

Footnotes

  • Nutritional Analysis: 3/4 cup equals 74 calories, 4 g fat (trace saturated fat), 0 cholesterol, 98 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
 

July 27, 2010

Tasty Tuesday

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Mexi Skillet Meal

Hi y’all,

This is an extremely delicious meal that my mother used to make. It’s low in fat and will have everyone you cook it for begging for seconds! To top it all off its quick to make, you can have it for dinner in less than 30 minutes!!

1 lb/500 g ground beef

1 cup/250 mL chopped onion

1 can (14 oz/412 mL) tomatoes, not drained

1 Tbsp/15 mL chili powder

1 1/2 cups/375 mL cooked rice

1 cup/250 mL shredded lettuce

1 cup/250 mL shredded cheese

First of all, before gathering any other supplies, put the rice on to cook.

Brown the beef and onion together in a skillet. Drain any fat.
Add the tomatoes and chili powder.
Cook over medium heat, stirring to break up the tomatoes.

The rice should be ready! Stir the cooked rice into the skillet.
Reduce heat to low, cover, and simmer for about 5 minutes, until heated through, and any liquid is absorbed.

Spoon into individual bowls.
Top each bowl with lettuce and cheese.

YUMMM!!!!

 

July 13, 2010

Tasty Tuesdays: Summer Edamame Salad

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Looking for a great, healthy and easy summer recipe?  Try out one of our favorites from the kitchen of our Executive Director, Erica Harvey (she always is talking about this salad that she makes!!)

1 Package steamed/shelled edamame

1 Can rinsed dark red kidney beans

1 Can rinsed/drained garbanzo beans

1/4 cup of chopped cilantro

1/4 cup of chopped red onion

1/4 cup of extra virgin olive oil

1/2 cup lime juice

Dash of salt

Zest of a lime

Mix all ingredients together and let sit overnight (stirring a few times too).  SO delish and high in protein, fiber and great nutrients!

 

June 22, 2010

Tasty Tuesday: Tuna Spiedini

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Ingredients
Marinade:
3/4 cups extra-virgin olive oil
1 lemon, juiced
1 lemon, zested
2 tablespoons chopped fresh rosemary leaves
1 clove garlic, minced
Skewers:
1 pound tuna, cut into 1-inch cubes, about 24 pieces
12 green onions, trimmed
2 fennel bulbs
2 lemons
1 large red onion
12 cherry tomatoes
1 teaspoon salt
1 teaspoon freshly ground black pepper
12 bamboo skewers, soaked in water for 30 minutes
Directions
For the marinade: Mix together all the marinade ingredients in a medium bowl.

For the skewers: Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes. Bring a medium pot of salted water to a boil over high heat. Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes. Transfer the green onions to a medium bowl of ice water. When the green onions are cool, pat dry with paper towels. Trim the stalks and the root end off the fennel. Halve the fennel lengthwise then cut each half into 3 pieces. Cut each lemon into 6 pieces. Cut the red onion in half from stem to root end. Cut each half in half again lengthwise and cut each quarter into thirds. There should be 12 pieces of each vegetable.

Preheat the oven to 400 degrees F.

Remove the tuna and toss the vegetables in the marinade. Thread each skewer starting with a tomato. Then begin to thread the green onion starting with the tip of the white end. Add a piece of tuna. Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer. Next add the red onion, and ribbon the green onion around again and onto the skewer. Next add another piece of tuna, and ribbon the green onion around again and onto the skewer. Next add a piece of fennel, and ribbon the green onion around for the final time. Top with a piece of lemon. Center the ingredients on the skewer.

Place on a baking sheet. Sprinkle both sides with salt and freshly ground black pepper. Bake for 8 to 10 minutes. Serve warm.

Provided by: http://www.foodnetwork.com

 

June 8, 2010

Tasty Tuesday: Salmon Salad with Cheesy Bread Sticks

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Makes: 4 servings
Prep time: 20 minutes
Cook time: 12 minutes
Ingredients
1 ounce Neufchatel cheese
8 whole wheat bread sticks
2 tablespoons chopped chives
1 pound asparagus, trimmed
4 5-ounce salmon fillets
3/4 teaspoon salt
Nonstick cooking spray
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
6 cups mixed greens
1 cup red seedless grapes, halved
Directions
1. Microwave the Neufchatel in a bowl until just warm, about 10 seconds; stir until smooth. Roll one end of each bread stick in the cheese and sprinkle with chives. Set aside.
2. Add 1 inch water to a skillet and bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain; run under cold water. Cut into bite-size pieces.
3. Sprinkle the salmon with 1/2 teaspoon of the salt. Coat a grill pan with cooking spray. Add salmon and cook over medium-high heat 4 minutes per side.
4. Whisk together the olive oil, lemon juice, and remaining salt. Combine the greens, grapes, and asparagus; toss with 2 tablespoons of the dressing. Drizzle remaining dressing over the warm salmon.
5. Divide the salad among four plates; top each plate with a salmon fillet and two bread sticks.

Provided by: http://www.fitnessmagazine.com

 

June 1, 2010

Tasty Tuesday: Farfalle with Watercress, Cherry Tomatoes, and Feta…Enjoy!

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Ingredients
8 ounces farfalle pasta
1 cup crumbled reduced-fat feta cheese
2 pints cherry tomatoes, halved
3 cups watercress leaves (from 2 small bunches)
1/4 teaspoon black pepper
Make It
Cook pasta according to package directions. Place the cheese in a large bowl; top with the watercress. Before draining the pasta, take 1/4 cup of the cooking water from the pot and pour it over the watercress. (Watercress will wilt slightly and cheese will get soft.) Place the tomatoes in a colander. Drain the pasta over the tomatoes for a super-quick blanch. Toss with the watercress and cheese; sprinkle with pepper and serve.

Provided by: http://www.fitnessmagazine.com

 

May 25, 2010

Memorial Day Dessert… Strawberry-Raspberry Sundaes!

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Nothing says summer like fresh berries. Try this simple sundae sauce over frozen yogurt for a scrumptious summertime treat.

4 servings

Active Time: 10 minutes

Total Time: 10 minutes

Ingredients

  1. 1 cup strawberries, plus more for garnish
  2. 1/2 cup raspberries, plus more for garnish
  3. 2 tablespoons sugar
  4. 1/2 teaspoon lemon juice
  5. 2 cups nonfat vanilla frozen yogurt

Preparation

  1. Puree strawberries and raspberries with sugar and lemon juice in a blender. Serve over frozen yogurt and top with sliced strawberries and raspberries, if desired.

Nutrition

Per serving: 130 calories; 0 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 28 g carbohydrates; 5 g protein; 2 g fiber; 65 mg sodium; 293 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Calcium (20% dv).

2 Carbohydrate Serving

Exchanges: 1 1/2 other carbohydrate

Provided by: http://www.eatingwell.com

 

May 25, 2010

Tasty Tuesday: Chipotle-Orange Grilled Chicken… a great Memorial Day Recipe!

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Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.

Ingredients

  • 2 tablespoons orange-juice concentrate, thawed
  • 1 tablespoon finely chopped chipotle peppers in adobo sauce, (see Note)
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons unsulfured molasses
  • 1 teaspoon Dijon mustard
  • 1 pound boneless, skinless chicken breasts,trimmed
  • Salt to taste

Preparation

  1. Preheat grill or broiler.
  2. Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
  3. Lightly oil the grill or broiler rack (see Tip). Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.

Tips & Notes

  • Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
  • Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Nutrition

Per serving: 149 calories; 3 g fat (1 g sat, 1 g mono); 63 mg cholesterol; 7 g carbohydrates; 2 g added sugars; 23 g protein; 0 g fiber; 154 mg sodium; 300 mg potassium.

Nutrition Bonus: Selenium (30% daily value), Vitamin C (20% dv).

1/2 Carbohydrate Serving

Exchanges: 3 1/2 very lean meat

Provided by: http://www.eatingwell.com

 

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