Tag Archives: Healthy Eating

15 Foods That Boost Your Metabolism | Be Healthy, Be Happy

28 Nov

Cauliflower & Spinach Gratin | Wegmans

28 Nov

Cauliflower & Spinach Gratin

Cauliflower & Spinach Gratin recipe from Wegmans

INGREDIENTS:

1 Tbsp Wegmans Extra-Virgin Olive Oil

DIRECTIONS:

You’ll Need: 13x9x2-inch baking dish

Directions:
Preheat oven to 350 degrees.

  1. Add cauliflower and spinach to large mixing bowl; season to taste with salt and pepper. Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella; mix well. Set aside.
  2. Make topping: Combine remaining 1/2 cup of bread crumbs and basting oil in small bowl. Set aside.
  3. Grease baking dish with olive oil; add vegetable-cheese mixture to dish.
  4. Bake 40 min, uncovered, stirring halfway through cooking time. Remove from oven; sprinkle with topping. Return to oven; bake 15 min, until topping is light golden brown.

Find more recipes at wegmans.com.

Strawberry Mango Salsa | How Sweet It Is

26 Nov

Strawberry Mango Salsa | How Sweet It Is

Strawberry Mango Salsa recipe from How Sweet It Is

INGREDIENTS:

  • 3/4 Cup Strawberries, finely diced
  • 3/4 Cup Mangos, finely diced
  • 1/4 Cup Red Onion, finely chopped
  • 6 Basil Leaves, finely chopped
  • 1 TBSP Fresh Lemon Juice
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Black Pepper

DIRECTIONS:

Combine all ingredients and mix, or simply later ingredients in a bowl. Tastes even better after it sits for a few hours. Salsa should stay fresh in the fridge (in a sealed container) for about one week.

 

Find this recipe or more great recipe ideas at howsweeteats.com.

Leftover Turkey Recipes | Food Network

26 Nov

30-Minute Turkey Chili | Food Network

Total Time:           40 min
     Prep                    10 min
     Cook                   30 min
Yield:                      6 servings
Level:                      Easy

30-Minute Turkey Chili from Food Network Kitchens

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • cloves garlic, chopped
  • 1 tablespoon kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
  • 1 pound ground turkey
  • 1 (12-ounce) Mexican lager-style beer
  • 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
  • 1 (15 1/2-ounce) can kidney beans, rinsed and drained
  • Sliced scallions, cilantro sprigs, avocado, sour cream, gratedMonterey jack cheese, and/or tortilla chips, for garnish, optional

DIRECTIONS

  1. Heat the olive oil in a large, heavy skillet over medium-high heat.
  2. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
  3. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
  4. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
  5. Add the beer and simmer until reduced by about half, about 8 minutes.
  6. Add the tomatoes–crushing them through your fingers into the skillet–along with their juices and the beans; bring to a boil.
  7. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the garnishes of your choice.

Cook’s Note: A skillet’s larger surface area reduces sauces faster than simmering in a saucepan.

You can find this recipe and other delicious recipes at FoodNetwork.com. Enjoy!

Leftover Turkey Recipes | Food Network

25 Nov

Turkey Bolognese

Total Time:           50 min
     Prep                    20 min
     Cook                   30 min
Yield:                      6 servings
Level:                      Easy

Turkey Bolognese recipe courtesy Giada De Laurentiis

INGREDIENTS

PREPARATION

  1. 1. Heat the oil in a heavy large frying pan over medium heat.
  2. Add the onion and garlic and saute until translucent, about 5 minutes.
  3. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes.
  4. Add the turkey and saute 1 minute.
  5. Add the marinara sauce.
  6. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often.
  7. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead.
  8. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
  9. Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes.
  10. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

You can find this recipe and other delicious recipes at FoodNetwork.com. Enjoy!

Leftover Turkey Recipes | Eating Well

25 Nov

Crispy Turkey Tostada | Eating Well

Crispy Turkey Tostadas recipe from Eating Well

Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think—crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapeños, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.

INGREDIENTS

  • 1 14-ounce can petite diced tomatoes, preferably with jalapeños
  • 1 medium onion, thinly sliced
  • 3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
  • 8 corn tortillas
  • Canola or olive oil cooking spray
  • 1 avocado, pitted
  • 1/4 cup prepared salsa
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons chopped fresh cilantro
  • 1 cup shredded romaine lettuce
  • 1/2 cup shredded Monterey Jack cheese

PREPARATION

  1. Position racks in the upper and lower thirds of the oven; preheat to 375°F.
  2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
  3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
  4. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
  5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.

TIPS & NOTES

  • Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

NUTRITION

Per serving: 397 calories; 15 g fat ( 5 g sat , 7 g mono ); 86 mg cholesterol; 34 g carbohydrates; 33 gprotein; 8 g fiber; 621 mg sodium; 709 mg potassium.

Nutrition Bonus: Calcium, Magnesium, Potassium, Vitamin A & Vitamin C (20% daily value), Iron (15% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat, 1 1/2 fat

 

You can find this recipe and other delicious recipes at EatingWell.com. Enjoy!

White Cheddar Chicken Pasta | Homemade by Holman

23 Nov

White Cheddar Chicken Pasta | Homemade by Holman

White Cheddar Chicken Pasta recipe from Homemade by Holman

INGREDIENTS (for the chicken):

  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
  • 1 tsp dry mustard
  • 1 T fresh thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 T olive oil

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium heat.
  2. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces.
  3. When pan is hot, add chicken and brown about 3 minutes per side until cooked through.
  4. Remove to a plate and cover with foil.

INGREDIENTS (for the pasta):

  • 1 pound rotini or other short cut pasta
  • 2 T butter
  • 2 T flour
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 1/4 cup dry white wine
  • 1 T Dijon mustard
  • 8 oz sharp white cheddar cheese, grated
  • 2 cups milk (I used skim milk but mixed in about 2 T heavy cream)
  • 1 T fresh thyme
  • 1 T fresh oregano
  • Crushed red pepper flakes to taste
  • Parmesan cheese to taste

DIRECTIONS:

  1. Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions.
  2. Meanwhile, melt butter in a large skillet over medium heat.
  3. Add flour and whisk to combine.
  4. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent.
  5. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken.
  6. Add cheese and stir to melt.
  7. Add chicken and pasta and toss to incorporate sauce.
  8. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

500 Calorie Dinners: 30-Minute Dinners | Eating Well

20 Nov
Indian-Spiced Chicken Pitas

Indian-Spiced Chicken Pitas

Indian-Spiced Chicken Pitas

333 calories

Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce. To round out your 500-calorie meal, serve with one from each group:

Choose one side dish:
• Crushed Red Potatoes with Buttermilk
85 calories
• Roasted Eggplant & Feta Dip
75 calories
Choose one vegetable:
• Glazed Mini Carrots
74 calories
• Mixed greens (1½ cups) with 2 Tbsp. Parmesan-Pepper Dressing
38 calories
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