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Healthy Salmon Bowl
Ingredients:
Salmon fillets cut in to bite-sized pieces.
1 cup of prepared rice
Thinly-sliced cucumber
Sliced Avocado
Sesame Seeds
Hot/Spicy Mayo
1 Tbsp honey
2 Tbsp dijon mustard
1 tsp paprika
1 tsp salt
Marinate/Season the Salmon with paprika, honey, dijon mustard and salt mixture. Serve over rice. Add cucumbers, avocado, and sesame seeds. Drizzle with hot/spicy mayo
Steak Salad
Ingredients:
1 package Arugula
1 package Spring Greens
1 red pepper cut in bite-sizes pieces
4 oz crumbled goat cheese
1 avocado, sliced
Green Goddess or Lemon Vinagrette dressing
Steak sliced into thin, bite-sized pieces
Directions:
Combine all ingredients and serve immediately.
Pasta Salad with Chicken
Ingredients:
- 3-4 seasoned and grilled chicken breasts cut into bite-sized pieces
(I like to use a mesquite marinade. You can also brush the chicken breasts with olive oil, season with Lawry’s seasoned salt, and bake at 350 degrees until fully cooked) - 1/2 box tri-colored rotini pasta
- 1 block of mozarella, cubed
- 1 small can sliced black olives
- 1/2 red pepper cut into bit-sized pieces
- 3 green onions, sliced thinly
- Italian or Vidalia Onion salad dressing
Directions:
Boil the pasta according to package directions. Rinse in cold water. Add remaining ingredients including dressing, amount to taste. I like to toss everything in large tupperware bowl with a cover. Chill for at least 1 hour, add more dressing if necessary.
Light Chocolate Mousse with Fruit
Ingredients:
1 container vanilla Light ‘n Fit greek yogurt
Regular or sugar free chocolate fudge Jello pudding
1 cup vanilla-flavored almond milk
Whipped cream (light if preferred) about a cup and an a half. See Stabilized Whipped Cream Recipe.
1 banana
1 cup sliced strawberries
1 cup raspberries
1 cup blueberries
1/2 cup shaved chocolate or mini chocolate chips
Directions: combine greek yogurt, pudding mix and almond milk. Separate into 4 small clear glasses or parfait glasses. Cut fruit into bite size pieces and layer over the chocolate mixture in each cup. Put a layer of Whipped Cream over the top of the fruit in each cup using a frosting decorating bag if desired. Sprinkle with chocolate shavings or mini chocolate chips. Keep well chilled.
Strawberry Shortcake
Ingredients:
2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup milk
1/4 cup heavy whipping cream
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced
1/4 cup sugar
Directions:
1. Slice strawberries. Add 1/4 cup sugar. Allow strawberries to sit at room temperature for about 10-20 minutes. In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool.
2. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries.
Bran Muffins with Raisins
Ingredients:
1 cup All-Bran Cereal
1/2 cup milk
1/2 cup dark mollasses
1/4 cup soft shortening
1 cup sifted flour
1/2 tsp salt
1 egg
2-1/2 tsp baking powder
1/2 cup raisins or dates
Directions:
Combine all-bran, milk and mollasses. Let stand until most of the moisture is taken up. Add egg and shortening. Beat well. Stir in raisins.
Sift flour, baking powder, and salt together. Add to all-bran mixture stirring until combined. Fill greased muffin pans 2/3 full.
Bake in 400 degree oven about 20 minutes. Serve warm.
Stabilized Whipped Cream
Ingredients:
1 and 1/2 cup whipping cream
1 and 1/2 Tablespoons cold water
1 tsp unflavored gelatin
1/2 tsp vanilla
1/4 cup powdered sugar, sifted
Directions:
In a small dish, sprinkle gelatin powder over cold water. Allow 5 minutes for gelatin to “bloom” and be saturated. Melt in microwave for about 20 seconds. Mix in 1 tablespoon cold whipping cream.
Begin to beat remaining whipping cream in a chilled bowl. Once the cream is partially beaten, gradually drizzle gelatin mixture over the top and continue to beat. Slowly add remaining ingredients and whip to stiff peak consistency.
Plum Pudding
Ingredients:
1 cup buttermilk
3/4 cup fine dry bread crumbs
1/3 cup flour
1/2 tsp cinnamon
1/8 tsp cloves
1 tsp baking soda
1/4 cup butter
1/2 cup light brown sugar
2 tbsp molasses
1 egg
1 cup raisins or currants
Directions:
Pour the buttermilk over the breadcrumbs and allow them to soak. Sift flour, measure and re-sift with cinnamon, cloves and baking soda. Cream butter and sugar together. Add molasses and egg and beat until fluffy. Stir in sifted ingredients, soaked crumbs and fruit. Mix well. Put the batter in a small, greased bread pan or mold. Cover with foil. Steam 1 and a half hour to 3 hours, depending on size of mold. Serve with hard sauce or orange sauce.
Orange Sauce
Ingredients:
3/4 cup sugar
2 tbsp cornstarch
1/4 tsp salt
1 and 1/3 cups water
1/3 cup orange juice
1 tsp grated orange rind
4 tsp lemon juice
1 tbsp butter
Directions:
Combine sugar, corn starch and salt in glass bowl; add water and blend until smooth. Cook in microwave on high for 2 minutes, whisk with wire whisk. Heat for another 2 minutes, whisk once more. Continue until mixture thickens. Add remaining ingredients and re-heat if necessary.
Lemon Hard Sauce
1/2 cup butter
1 and 1/4 cups confectioner’s sugar
1 tsp fresh lemon juice
1 tsp plus of boiling hot water
Cinnamon, for dusting top of dessert
Directions:
Mix butter, powdered sugar and lemon extract to a thick paste. Then add one tablespoon of hot water and stir. The mixture should be very thick but runny enough to pour off the end of a spoon. If still too thick and pasty, add a tiny bit more of hot water.
Spiced Pumpkin Soup
Ingredients:
1 Tbsp olive oil
1 small onion, chopped
1 tsp minced garlic
1 tsp curry powder
1 tsp cumin
1/2 tsp cardamom
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
1 15 oz can pumpkin or 2 cups roasted, pureed pumpkin
1 12 oz can evaporated milk
6 Tbsp plain greek yogurt
Parsley leaves for garnish
Directions:
Add 1 Tbsp oil to large pot or dutch oven. Cook onion and garlic until soft. Stir in spices, cook one more minute to release flavor of spices. Whisk in broth and pumpkin. Bring to just a boil, reduce heat to simmer, stirring occasionally for about 15 minutes. Add milk and simmer for a few minutes. If desired, for a smoother texture, cool and puree soup, return to pan and simmer for a half hour. Serve with yogurt and parsley garnish.