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HEALTHY RECIPES

Olive Medley Pinwheels

8-oz pkg.
Cream cheese softened
½ cup
½ cup
½ cup
1 tsp.
¼ tsp.
4
½ cup
Pitted green olives, chopped
Pitted ripe olives, chopped
Pitted kalamata olives, chopped
Finely shredded lemon peel
Garlic powder
10-inch flour tortillas
Large basil leaves
Bottles roasted red sweet peppers, well drained and cut into strips
 
 

 

 

 

 

 

Directions:

  • In med. mixing bowl beat cream cheese with electric mixer on med. Speed until smooth. Stir in olives, lemon peel, garlic powder, and ¼ tsp. black pepper; set aside.
  • Warm tortillas according to package directions. Spread olive mixture on each tortilla; arrange basil leaves and sweet pepper strips along center. Roll tortillas parallel with sweet pepper strips. Wrap in plastic; refrigerate 2 to 4 hrs. To serve, trim off ends of each roll; cut rolls in ½-inch slices
 Recipe from Cristina Mathers, San Miguel, CA
 

Orange-Cranberry Cake                             
2 ¼cups
1 ½cups
1 Tbsp.
All-purpose flour
Rolled oats
Baking powder
½ tsp.
½ tsp.
¾ cup
1 cup
3
1 cup
2 cups
2 Tbsp.
2 tsp.
Baking soda
Salt
Butter, softened
Sugar
Eggs
Milk
Fresh cranberries, chopped
Sugar
Finely shredded orange peel
 

Directions:
  • Preheat oven to 350ºF. Grease and flour 10-inch tube pan; set aside. In bowl stir together flour, oats, baking powder, soda, and salt.In large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add the 1 cup sugar; beat until combined. Add eggs; beat until well combined. Alternately add flour mixture and milk, beating on low speed after each addition until combined.
  • Toss cranberries with 2 tablespoons sugar; fold into batter with orange peel. Spoon batter into prepared pan; spread evenly.
  • Bake 50 to 60 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on rack. Prepare Orange Glaze; spoon over cooled cake. Let stand until glaze is set.
Orange Glaze:
In small bowl combine 1 cup powdered sugar and ½ tsp. finely shredded orange peel. Add 2 to 3 tsp orange juice to make drizzling consistency.

 Recipe from Michelle L. Gauer, MN            

                                                                         

Edamame Soup with Feta Croutons

¾ cup
Chopped sweet onion
4 tsp.
Canola oil
2 med.
Carrots, thinly sliced
2 cloves
Garlic, minced
2
14 oz. cans reduced-sodium chicken broth or vegetable broth
1
12-oz. pkg. frozen shelled sweet soybeans (edamame)
1 ½ tsp.
1
1 Tbsp.
½ cup
4 oz.
Snipped fresh thyme
Egg white
Water
Panko (Japanese-style) bread crumbs
Reduced-fat feta cheese, cut in ¾ cubes
Fresh thyme leaves (optional)
 
 

Directions:

  • In saucepan cook onion in 2 tsp of hot oil over med. heat 5 minutes or until tender, stirring occasionally. Add carrots & garlic, cook & stir 1 minute more. Add broth & edamame. Bring to boiling; reduce heat. Simmer, uncovered 5 minutes or until edamame & carrots are tender. Stir in thyme.
  • Meanwhile, in a sm. bowl beat egg white & water w/ a fork until frothy. Place bread crumbs in another sm. bowl. Dip feta cubes, one at a time in egg white to coat. Allow excess egg white mixture to drip off; coat feta cubes w/ bread crumbs. In large skillet, heat remaining 2 tsp oil over med-high heat. Add feta cubes. Cook 2-4 minutes or until browned but not softened, turning carefully sides of cubes. Drain on paper towel.
  • Ladle soups into bowls. Top with feta croutons &, if desired, additional thyme leaves

Recipe from Better Homes and Garden 9/08

 

Tomato-Edamame Grilled Cheese

1 bulb
Garlic
1 tsp.
Canola oil
1
12-oz. pkg. frozen shelled sweet soybeans (edamame)
¼ cup
Lemon juice
½ tsp.
Ground cumin
1/3 cup
Snipped fresh Italian (flat-leaf) parsley
8
Slices whole grain bread
1
Tomato, thinly sliced
4 oz.
Reduced-fat Monterey Jack cheese sliced

Directions:

  • For spread preheat oven to 425ºF. Slice off top ½ inch of garlic bulb. Leaving bulb whole, remove loose outer layers. Place bulb, cut side up, in custard cup. Drizzle w/ oil. Cover w/ foil; roast 15 minutes until soft. Cool.
  • Meanwhile cook soybeans according to package directions. Drain; rinse w/ cold water. Squeeze 3 garlic cloves from bulb into food processor. Wrap and refrigerate remaining garlic for other use.
  • Add cooked soybeans, lemon juice, ¼ cup water, ½ tsp. salt, & cumin to garlic in food processor. Cover & process until smooth. Transfer to bowl. Stir in parsley.
  •  For each sandwich spread 2 Tbsp. soybean mixture on two slices whole grain bread. Top one bread slice w/ 1 ounce thinly sliced cheese & tomato slices. Add second bread slice. On nonstick griddle or nonstick skillet toast over med-high heat, turning once.
The leftover spread can b e used as a dip for fresh veggies.

Recipe from Better Homes and Garden 9/08

 

Sweet and Spicy Edamame-beef Stir-Fry

Ingredients:

4 tsp.
Canola oil
2 tsp.
Finely chopped fresh ginger
3 cups
Packaged fresh cut-up stir-fry vegetables
8 oz.
Beef sirloin steak trimmed of fat and cut in very thin bite-size strips
1 cup
Frozen shelled sweet soybeans (edamame)
3 Tbsp.
Hoisin sauce
2 Tbsp.
Rice vinegar
1 tsp.
Red chili paste
1
8.8-oz pouch cooked whole grain brown rice

Directions:
  • In nonstick wok or skillet heat half of oil over med-high heat. Cook & stir ginger 15 seconds. Add veggies. Cook & stir 4 minutes or until crisp-tender. Remove veggies.
  • Add remaining oil to wok. Cook & stir beef & edamame 2 minutes or until beef is browned. Return veggies to wok. In bowl combine hoisin, vinegar, & chili paste. Add beef mixture, tossing to coat. Heat through.
  • Meanwhile, heat rice according to package directions.

Recipe from Better Homes and Garden 9/08

 

Ginger Curry Chicken with Lentils and Leeks

3 lb.
Meaty chicken pieces
2 Tbsp.
Curry powder
½ tsp.
Sea salt or salt
2 Tbsp.
Cooking oil
1 Tbsp.
Grated fresh ginger
2 large
Leeks, halved lengthwise, rinsed, and sliced
1 small
Orange, cut in wedges
1 cup
Dry French lentils, rinsed and drained
1
140oz. can reduced-sodium chicken broth
1 cup
Dry white wine (optional)
1-2
Heads baby bok choy, separated into individual leaves

Directions:
  • Skin, if desired. Sprinkle chicken with 1 Tbsp. curry powder & salt. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over med-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook & stir 2 to 3 minutes or until leeks are tender.
  • Stir in lentils, broth, and wine. Return chicken pieces to pan Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink (170ºF)
  • Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve.
Recipe from Better Homes and Garden 9/08

 

California Tuna Parmesan

2
Lemons
1/3 cup
Extra virgin olive oil
½ tsp.
Freshly ground black pepper
¼ tsp.
Salt
12 oz.
Asparagus, trimmed
4
4-oz. fresh tuna steaks
1
5-oz pkg. mixed baby greens
1/3 cup
Freshly shaved Parmesan cheese

Directions:  
  • Preheat oven to 450ºF. Finely shred 2 tsp. peel from one lemon. Squeeze juice from lemon. For dressing, in sm. bowl whisk together lemon peel and juice, pepper, & salt; set aside. Cut remaining lemon wedges; set aside.
  • Place asparagus in single layer in shallow baking pan. Drizzle 2 Tbsp. dressing. Bake, uncovered, 8 minutes.
  • Meanwhile, heat 1 Tbsp. dressing in large skillet. Add tuna, 4 to 6 minutes each side, until browned and center is slightly pink.
  • Divide greens among 4 plates; top w/ tuna & asparagus. Drizzle w/ remaining dressing. Sprinkle Parmesan; garnish w/ lemon wedge
Recipe from Better Homes and Garden 9/08

 

 





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