Posts tagged ‘healthy’

October 21, 2010

Mandarin Orange and Raspberry Salad

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January 1, 2009

Apple Fried Chicken

When we began our diet, we started looking for healthy alternatives to some of our favourite dishes and this became a quick hit.   The apples give a slight hint of a sweet flavour but are not overbearing. Serve with steamed veggies for a healthy dinner.

Ingredients

1 jar apple butter (I prefer Musselmans)
1 cup plain corn flakes, crushed
4 boneless chicken breasts

  • Pour apple butter onto a plate and roll chicken breasts over until coated – it can be rather thick.
  • Place crushed corn flakes onto another plate and coat chicken thoroughly in crumbs.
  • Cook over medium heat, turning chicken, until thoroughly cooked.
January 1, 2009

Spinach & Zucchini Fettuccine

I found this when I started trying to improve the healthy quality of our meals.  This has the pasta that I so love and despite all of the veggies, you would never think you were eating health food.  I am not a fan of the whole wheat pasta, but with flavour of the pesto and spinach, you don’t taste the blandness of the wheat pasta.  And this dish can easily be switched to a meatless dish, but I am not at all against meat, I love meat, so bring it!

IngredientsCIMG3342

16 ounces spinach and or whole wheat fettuccine

4 Tablespoons extra virgin olive oil

8 ounces prosciutto or smoked ham, deli thickness

1 pound fresh spinach leaves

1 bunch fresh Italian parsley

1 – 2 fresh zucchini

1 cup basil pesto

Directions

  • In a heavy stock pot, bring water to boil for fettuccine.
  • Slice meat to 1/4 inch strips and place into skillet over medium heat.
  • Add in olive oil and stir well.
  • Wash and mince parsley and add to meat mixture.
  • Wash and tear spinach leaves, add to skillet.
  • Wash zucchini and use a peeler to scrape lengthwise into strips.  Stop when you reach seedy center.  Add to skillet mixture.
  • Stir skillet items thoroughly and reduce to low to medium heat once spinach leaves begin to wilt.
  • Add pasta to water and cook until tender.  Drain.
  • Add pesto to pasta and stir thoroughly.
  • Add vegetable mixture to pasta and serve.

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January 1, 2009

Beef Stir Fry

This is a fairly simple dish to whip together and is chock full of vegetable goodness.  The beauty of stir fry dishes is the more veggies the better and any type you like will work perfectly.  The key is more in the marinade and the time you take to cook the meat.  Meat should not have fat, but marbling is very nice.  It helps to use a tenderizing hammer a bit on the beef  as when it is sliced thinly, it easily can get tough and loose moisture.

Ingredientsbeef stir fry2

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cayenne pepper

1 teaspoon garlic powder

1 teaspoon lime zest

1 whole lime

1/4 cup soy sauce

2 Tablespoons peanut oil

1 Tablespoon brown sugar

1 pound steak, trimmed, 1 inch thickness

2 – 3 bell peppers, multiple colours

1 yellow onion

3 – 4 mushrooms

1 can sliced water chestnuts, rinsed and drained

1 stalk broccoli

1 – 2 carrots

4 -5 green onions

Directions

  • In a skillet over medium heat, pour oil, sugar and soy sauce.  Stir until sugar dissolves.
  • Add in ginger, nutmeg, cayenne pepper, garlic and zest.  Stir well.
  • Thinly trim beef to 1/4 inch thick strips and add to skillet.
  • Squeeze lime juice over beef and reduce to low heat.
  • Stir meat often.
  • Slice bell peppers thinly and add to skillet.
  • Slice onion into 1/2 inch strips and add to skillet.
  • Add in water chestnuts.
  • Trim broccoli to florets and add to skillet.
  • Use a peeler to create carrot strips, add to skillet.
  • Mince green onions and add to skillet.
  • Thinly slice mushrooms to 1/4 inch thickness and add to skillet.
  • Increase heat to medium to medium high and turn veggies constantly.
  • Once onions are transparent, serve.
January 1, 2009

Chicken with Apricots

A catering company I used for work had made this dish and was nice enough to give me the recipe, it is just wonderful.
I typically serve it with steamed asparagus to contrast the sweetness of the chicken.

Ingredients

6 whole fresh apricots, halved and seeds removed
4 chicken breasts, boneless
1/2 cup water

  • Preheat the oven to 300 degrees.
  • In a small saucepan, brapricot chickening the water and apricots to a boil over medium heat. Once they begin to boil, lower the heat and use a fork to lightly mash and stir the apricots frequently.
  • As they separate in the saucepan, the consistency will be like that of a thick soup and they will separate from their skins. Remove the skins.
  • Dip the breasts individually into the apricot mixture and then lay flat into a glass baking dish. Pour remaining apricot mixture over the top and cover firmly with alumnium foil.
  • Cook for thirty minutes.