Posted by Carole-Anne on April 1, 2008
Healthy Recipes says this recipe is just the “best” for company with kids or adults and is so easy when you purchase the tortilla salad shells; they really dress up the recipe. Try to purchase low salt salad shells.
INGREDIENTS:
8 tortilla salad shells (low salt – whole wheat)
3/4 cup low cal Ranch dressing (unless you have another favorite)
1 cup wild rice
1 tbsp extra virgin olive oil
1 tsp dill freshly cut
1/2 tsp sea salt
1/4 tsp minced garlic
1/2 cup green pepper, diced
1 can drained and rinsed red kidney beans
1 head Romaine lettuce torn into bite size pieces
1 cup light shredded Cheddar cheese
2/3 cup sliced black olives
2 medium hot house tomatoes coarsely chopped
1 medium Spanish onion chopped
Light sour cream
NOW FOLLOW ME:
Set aside Tortilla salad shells, and dressing.
Stir in water, freshly cut dill, sea salt, minced garlic, diced green pepper and beans and wild rice.
Heat mixture to a boil and reduce heat. Simmer uncovered for 15 minutes, stirring occasionally. Set aside to cool for 15 minutes.
Mix lettuce pieces, grated Cheddar light cheese, diced tomatoes and chopped onions in a large bowl and toss with your favorite low cal dressing (mine is Ranch) or make your own.
Add cooled rice and beans mixture and toss lightly with other ingredients.
Add evenly to eight salad taco shells and garnish with light sour cream. Place in refrigerator until ready to serve.
Healthy Recipes is proud to serve this nutritious meal . Yummy! Enjoy your meal.
Healthy Recipe serves 8 people.
Posted by Carole-Anne on March 31, 2008
One of Healthy Recipes favorite salads is with orso risotto and green peas, mint and feta cheese with tomatoes. It is so refreshing , and well as extremely healthy.
INGREDIENTS
2 cups uncooked orzo rice with dried tomatoes
3 cups chicken broth
1 cup small tomatoes quartered
1 cup English cucumber, peeled and diced
1/2 cup crumbled feta cheese
1/2 cup diced yellow bell pepper
1/2 cup green onions
1/2 cup frozen green peas, thawed
1/4 chopped black olives
2-2 tbsp minced fresh mint leaves
1/4 tsp freshly ground black pepper.
Dressing:
1/3 cup Italian dressing fat free
1 tbsp Balsamic vinegar
Freshly squeezed lemon juice
2 tsp honey
1 tsp Dijon mustard
NOW FOLLOW ME:
Cook orzo risotto in a skillet with 2 tbsp extra virgin olive oil and once sauteed for 5 minutes, slowly add chicken stock and let simmer until orzo has thickened (about 10 – 15 minutes).
Drain orzo, let chill. Add all the salad ingredients in a large bowl. Add dressing and toss to coat salad. Cover with plastic and you can refrigerate overnight for that “extra” flavor.
Healthy Recipe makes 6 servings. Yummy!
Posted by Carole-Anne on February 21, 2008
Healthy Recipes really enjoys times when we can offer you a simple recipe that can fulfill you as a meal. I make my vinaigrettes: several of my favorites, I make ahead of time to do me for a week or two. Then I just whip up the salad and ..voila! I have the vinaigrette for the salad in my hands.
SALAD INGREDIENTS:
1 cup uncooked regular long grain rice (brown is better for you)
Lemon Garlic Vinaigrette as below.
1/4 cup chopped green onions
1/4 cup fresh chopped parsley
1 small red pepper, chopped
1 can (14 oz) artichoke hearts, drained and cut into quarters.
NOW FOLLOW ME:
Cook rice as directed on package.
Mix rice and green onions, freshly cut parsley, one small red pepper chopped and artichoke hearts quartered.
Toss with Lemon Garlic Vinaigrette as below.
Cover and chill for at least 3 hours and serve.
I am so in favor of home-made vinaigrettes, and this one just touches me. The taste is wondrous.
Healthy Recipes says this salad serves 8 people.
Yummy!
Lemon Garlic Vinaigrette:
INGREDIENTS:
1/4 cup extra-virgin olive oil
1 tbsp grated lemon peel
3 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1 clove garlic, minced
FOLLOW ME:
Mix all ingredients in a blender 1 cup container.
Healthy dressing is ready to serve. Recipe makes 1/2 cup, dressing for 4 servings.
Posted by Carole-Anne on February 13, 2008
HEALTHY RECIPES found this intimate Asian recipe in The Province February 08, 2008 issue and felt it worth adding to our recipe collection (recipe by Eric Akis). Such a flavorful, colourful and nutritious dish – just add steamed basmati rice and voila – dinner is ready. See my Basmati Recipe under Category Beans, Lentils, Grains, and at the bottom of that category is listed Rice.
INGREDIENTS:
2 – 3 baby bok choy, trimmed and separated into single-stock pieces
4-6 stalks of gai lan, stems trimmed, and each cut into three pieces. (gai lan found in specialty section of grocery store or in Oriental/Asian store).
12 large prawns, peeled, with tail portion left intact.
6 – 8 fresh shitake mushrooms, stems removed and discarded, caps quartered
1/2 small yellow bell pepper, diced
1/2 cup Asian style chili sauce (see in Asian/Oriental Section is groceries)
2 tbsp lime juice
2 tbsp toasted sesame seeds
NEXT TO DO:
Arrange bok choy and gai lan on bottom of 11-inch round steamer and set steamer in wok, skillet or pot (even a double boiler should work unless you have a veggie steamer.
Place sweet chili sauce and lime juice into a small skillet; set over medium-low heat and bring to a gentle simmer.
Meanwhile, place lid on the steamer and set steamer in wok, skillet or pot filled with water level just below steamer or double boiler.
Steam for three to four minutes, just until the prawns and vegetables are just cooked through. Divide the prawns and vegetables on two heated plates.
Drizzle with the sweet chili sauce mixture, sprinkle with sesame seeds and serve.
Note: To toast sesame seeds, place in small skillet and set over medium heat, until the seeds are lightly toasted (3 – 4 minutes).
Healthy Recipe takes only 20 minutes to prepare and 3 – 4 minutes cooking time, is low in calories and the greens are full of vitamins and prawns full of protein. (Note: Prawns are high in cholesterol but not fat).
Serve with Healthy Basmati Rice recipe and you have full excellent tasty meal. See Basmati recipe under Categories, Beans, Lentils, Grains, then Rice on this site.
Healthy Recipe serves 2 people. Enjoy!