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Saturday, March 13, 2010

HEALTHY PASTA PASCALE

Posted by Carole-Anne on April 30, 2008

 

Healthy Recipes recommends this recipe made with angel hair. This healthy living recipe includes herbs, tomatoes, garlic, onions and cloves among other healthly ingredients. The recipe just takes a few minutes to make and will be a favorite with guests and family alike.  This recipe is another favorite of mine.

INGREDIENTS:

1 Tbsp extra virgin olive oil

4 cloves garlic, minced

4 Roma tomatoes (plum tomatoes)

1/2 tsp dried oregano

1/2 tsp dried basil

Sea salt and freshly ground pepper to taste

1 lb angel hair pasta

FOLLOW ME:

In a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes.

Stir in onion and cook 2 minutes more.

Stir in tomatoes, oregano, basil, salt and pepper. Reduce heat to medium-low and let simmer.

Fill a large pot of lightly salted water and bring to a boil. Add pasta angel hair and cook for 8 to 10 minutes, or until al dente; drain.

Toss hot pasta with tomato mixture. Serve with your choice of light salad (see Salad selection in Healthy Recipes for Healthy Living). Entertain the thought of hot biscuits as a side dish as well. (you will find bisquit recipes on this site under Muffins/Biscuits).

This healthly pasta pascale recipes is scrumptious to serve for dinner and will serve 4 people nicely.

 

 

HEALTHY PASTA SHELLS, ARTICHOKE HEARTS WITH SHRIMP

Posted by Carole-Anne on

Healthy Recipes recommends this recipe as part of a buffet supper, as it is quite elegant.

Artichokes are low in calories, packed in water, and pasta shells should be whole wheat Shrimp is low in calories but high in cholesterol.  The entire dish as a whole is excellent in nutritional value.

20 oz artichoke hearts

3 tbsp extra virgin olive oil

1/4 cup lemon juice

2 tbsp red wine vinegar

1/4 cup fresh cut parsley tops (rinsed)

1 tsp sea salt ground

1 tsp. lemon shredded peel (zest)

1/2 tsp dried oregano (fresh if you have it)

1/4 tsp freshly ground black pepper

1 lb medium whole wheat shells

1 lb medium tiger shrimp cooked, fresh frozen

1 medium chopped red onion

1 pint red cherry tomatoes

1 cup pitted black California olives

NOW FOLLOW ME:

Mix the artichokes (drained), olive oil, lemon juice, red wine vinegar, sea salt, lemon zest, oregano, garlic and freshly ground black pepper in in sauce panHeat until it simmers, covered; then let stand  30 minutes.  If you wish, it may be refrigerated overnight.

One hour prior to serving, cook whole wheat pasta shells until al dente (firm to the bite);  drain and rinse in cool water and drain again.

Toss cooked pasta with artichokes and marinade, the tiger shrimp, red onion, parsley, tomatoes and black olivesServe immediately.

Healthy Recipes truly enjoys this recipe and knows you will too.  It is terrific and serves 6 – 8 people.   Enjoy!

CURRIED BLACK BEAN STEW

Posted by Carole-Anne on April 19, 2008

CURRIED BLACK BEAN STEW

This healthy recipe is a vegan main dish and is fabulous served with a spicy mango chutney. Try it – you will love it.  

INGREDIENTS:

2 tbsp extra virgin olive oil

1 medium onion diced

6 cups butternut squash, peeled and cut into 1″ cubes

1 tbsp curry powder

1/2 tsp ground cinnamon

1/2 tsp cracked pepper

2 cups low-sodium, organic vegetable broth

2 – 19 oz cans organic low-sodium black beans, drained and rinsed well

8 whole apricots, chopped coarsely

NOW FOLLOW ME:

Heat extra virgin olive oil over medium heat in a large skillet. Saute chopped onion until medium brown – 2 minutes.

Add cubed squash; saute for 5 minutes or until slightly golden brown.

Add curry, cinnamon, and cracked pepper and saute for another minute or until spices are well mixed into saute.

Add vegetable broth. Stir well, scraping fried pieces off the bottom of the pan to prevent stew from sticking to pot.

Stir in black beans and apricots. Bring to a boil, cover, reduce heat to low, and let simmer for 35 minutes, or until squash is thoroughly softened. Stir occasionally. Let sit for 10 minutes, stir again. Voila – Curried Black Bean Stew is ready to serve.

Serve with my scrumptious baking powder biscuits, under Bread, Muffins, Bicuits.  Enjoy!

Healthy Recipe makes 4 – 1 3/4 cup servings. This is wonderful!

LEMON MINT CHICKEN ON WATERCRESS

Posted by Carole-Anne on April 16, 2008

This fantastic recipe was given to me by one of my dear friends.  It is so peppy with the mint and watercress, and of course the chicken breasts have all the protein we need for a meal.  So let us to it!

INGREDIENTS:

1 1/4 lbs thinly sliced chicken breasts, boneless and skinless

2 lemons 

2 tbsp extra virgin olive oil

2 tbsp chopped fresh mint

Sea salt and coarsely ground fresh pepper

4 oz baby watercress

NOW FOLLOW ME:

Heat medium skillet with a small amount of extra virgin olive oil, and let grill until nicely browned (20 minutes).

From lemons, grate 1 tbsp plus 1 1/2 lemon peel and squeeze 3 tbsp juice.  Using a large bowl, whisk lemon peel and juice, extra virgin olive oil, 2 tbsp chopped fresh mint, 1/2 tsp sea salt, and 1/2 tsp until dressing is blended.

Save 1/4 cup dressing.  In large bowl, toss chicken cutlets with remaining dressingPlace chicken in skillet and cook 4 to 5 minutes until juices permeate the chicken nicely.

To serve, cut the florets off a large head of broccoli. Steam until tender crisp.

Top the watercress with the remainder of dressing

Sprinkle with additional chopped mint for garnish.

Healthy Recipe serves 4 main dish servingsExcellent flavor.