Posted by Carole-Anne on December 31, 2007
Healthy Recipes has found this great old recipe for a dip, that has been modified to today’s healthier version.
INGREDIENTS:
1 cup light Real Mayonnaise
1 cup light sour cream
1 tbsp freshly chopped dill weed
1 tsp lemon pepper spice
1/2 tsp Bon Appetit or Mrs. Dash
1 tsp minced fresh garlic (or bottled)
NEXT TO DO:
This is the easy part! Mix all ingredients together well and let sit for a few hours in refrigerator. Remember to use only the Real Mayonnaise Light. Tasty Dip can be made a day ahead of when you want to use it and it keeps well.
Voila! The Healthy Recipe incredible Herb and Spice Dip is done! Enjoy!
Yield: Serves a party of 6.
Posted by Carole-Anne on
Healthy Recipes created this incredible main course recipe and I use it regularly. It will tantilize your tastebuds and will be one you will NOT forget. Use organically grown chicken, for that extra special flavor. I am very proud of this recipe!
INGREDIENTS:
6 pieces of chicken, either chicken breasts or thighs
1 can (14 ounces) stewed tomatoes
6 ounces coconut milk
3 apples, cored and chopped into small pieces (1/2″x 1″)
1/2 cup Sun-Maid raisins
One small tin of water chestnuts
1/4 cup Nutri-Blend flour
1 tsp sea salt
1/2 tsp freshly ground pepper
2 tbsp extra-virgin olive oil
1 tbsp chopped gingeroot
1 tbsp chopped Spanish onion
1-14 oz tin of drained baby artichokes cut in halves
2 tbsp curry powder
1/2 tsp cinnamon
1 tbsp brown sugar
1/4 cup chopped fresh coriander or parsley
Add 1 jar of Butter Chicken Sauce (my favorite is Sharwoods)
NEXT TO DO:
Separate chicken thighs and chicken breasts. Remove any skin or bones. Chop chicken breasts into smaller pieces approximately 2″ by 2″. In a paper bag, combine the flour, sea salt, freshly ground pepper and shake chicken pieces to coat lightly. Set aside.
In a large skillet, heat 1 tbsp of virgin olive oil over medium-high heat; brown the chicken in batches if necessary, for approximately 5 minutes on each side. Remove from skillet and set aside.
Add remainder of olive oil, garlic, minced ginger root, onions for about three minutes untill the onions are transparent. Stir in curry powder, cinnamon, ground cumin and cook for another minute. Add tomatoes and coconut milk, scraping all the while, turning the chicken once, for 15 to 20 minutes, or until the juices become clear. Add raisins, artichoke hearts, apple and brown sugar bringing the mixture to a boil over medium-high heat; cook uncovered, adding the water chestnuts. If you need to thicken the mixture, add 2 tbsp. cornstarch mixed in water first.
Now, this is where I like to add my jar of butter chicken sauce (I really prefer Sharwood’s Butter Chicken Sauce). This is an option, but I like the extra thickness and flavor the butter sauce gives the chicken. Let the curry chicken with butter sauce simmer for 10 minutes more uncovered. Stir in corainder.
This recipe can be frozen in packages and reheats by covering and using a medium – high heat first few minutes, then on simmer.
I prepare approximately 3 cups of Jasmine Rice and serve the Chicken and Curry Sauce over the rice. It is the most colorful dish and if you add parsley or coriander for that extra touch it will be simply marvelous.
Healthy Recipes gives this delightful curry and chicken dish another thumbs up!
Serves 8 people.
This healthy recipe is relatively high in calories – approximately 500 calories per serving, but it has most incredible taste with healthy spices, protein, and vegetables, that create the most sensuous dish that is all-encompassing as a full course meal. I have served so many people with this tasty recipe and received nothing but overwhelming compliments!
Posted by Carole-Anne on December 30, 2007
At
Healthy Recipes, we try to find
simple nutritious recipes for busy people.The
Salsa with Pita Chips is just that
recipe. It is made
with whole wheat pita bread and is one of my very favorites, as it only takes minutes to prepare, is
healthy, and serves 12 people.
INGREDIENTS:
4 medium tomatoes (use Roma tomatoes if you have them) peeled and seeded. Healthy Recipes secret of the day is: blanch tomatoes in boiling water, then place them in ice cube cold water for a minute – viola – the tomatoes will peel like a dream.
Chop tomatoes into small cubes
2 tbsp chopped Spanish onion
1/2 cup fresh sliced cilantro
1 tsp white vinegar
1 tsp lemon juice (freshly squeezed)
1/4 tsp freshly ground black pepper
One package (12 ounces) whole wheat pita bread
NOW FOLLOW ME:
Pre-heat oven to 400F.
In a large bowl, add chopped tomatoes, onions and cilantro. Mix lightly, vinegar and lemon juice ingredients into the large bowl. Chill in refrigerator while preparing pita bread.
Cut each pita bread round with a pizza cutter, first into halves, then cut into triangles.
Arrange pita triangles on a baking sheet, put into the oven and bake for approximately 8 to 10 minutes, or until golden brown on each side. Remove from oven and set aside.
Place healthy salsa dip mix into a fancy dip bowl, and arrange the pita triangles around the dip, pleasing to the eye.
How easy is this? Serve this dandy Healthy Recipe’s appetizer with a nice cold refreshing brew in fancy beer glasses. Now that’s class!
Healthy Recipe serves 12.
Posted by Carole-Anne on December 27, 2007
Healthy Recipes always recommends that you use the best organically grown beef that you can possibly find for obvious reasons. Anti-biotics put in the cattles’ feed is the worst possible thing a for a human body. So check out your local meat company and be certain your meat is organic.
Grandma Annie always used a beef bone for extra flavor; it is not that common but it did the trick. My Dad always said, “A soup is not a soup unless it had a bay leave in it, and he was right. My Dad made the most incredible soups and stews when I was little. So, I have carried the tradition on.
INGREDIENTS:
One beef bone
3/4 – 1 lb chopped, cubed beef (about 1 inch square)
2 Bay leaves
1 cup chopped onion
2 cups chopped Savoy cabbage
1 cup diced potato
1 32 ounce can tomatoes
2 tbsp chopped fresh dill weed
1/2 cup white vinegar
1 tsp sea salt
FOLLOW ME:
In a large Soup pot or a Crockery Pot, cover beef bone with water and add beef, 1 tsp sea salt and 2 broken bay leaves and boil until meat is tender.
Add 2 cups chopped cabbage (Healthy Recipes recommends using Savoy cabbage, as it has more leaves than core).
Add 1 cup chopped onion, 1 cup diced potato, one 32 ounce can of tomatoes, 2 tbsp fresh chopped dill weed.
Boil until vegetables are tender. Add 1/2 cup vinegar to soup.
When ready to serve, add 1/2 can skim Pacific milk or light cream. (This is optional).
Serve in soup bowls with a nice recipe of Baking Powder Biscuits (see under Biscuits in Healthy Recipes).
This Borcht Recipe is simply outstanding and has always been my favorite Grandma’s Healthy Recipe!
Recipe serves 8 people.