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Showing posts from February, 2015

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

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A featured recipe from Eating Well Magazine.... very kid friendly, and ready in about 20 minutes.






Ingredients1 cup fresh blackberries or raspberries, finely chopped1 1/2 tablespoons whole-grain mustard2 teaspoons honey1 pound chicken tenders, cut in half crosswise (see Tip)1/2 teaspoon salt1/4 teaspoon freshly ground pepper3 tablespoons cornmeal1 tablespoon extra-virgin olive oil eparation Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard. Tips & Notes Chicken tenders are the lean st…

Chinese Style Stuffed Peppers

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1 pound ground turkey
3 cups cooked rice
3 tablesppoons soy sauce
4 tablespoons teriyaki sauce
12 diced onion
1 teaspoon diced garlic
11/2 cup diced Chinese vegetables
4 large bell peppers.
2 teaspoons Thai style chili sauce Brown turkey burger, crubling as it cooks, add veggies, onion and garlic, soy sauce and teriyaki sauce cook until the meat is browned and the veggies are tender. Add the cooked rice mix well. Set aside to cool Cut the very top off the peppers  carefully remove the core. Scrape out the white membrane. Fill the peppers with the mix rice mixture. Top each pepper with an additional tablespoon of teriyaki sauce. Bake at 350 for about 45 minutes, or until the peppers are tender.




Creamy Cauliflower Soup

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1 head of cauliflower cut into chunks 1 small onion 1 small bell pepper 5 tablespoons butter 3 1/2 cups water 2 teaspoons of salt
Melt 2 tablespoon of butter in a large stock pot. Add the onion and 1/2 the bell pepper. Simmer about 5 minutes until tender.  Add the water and 1/2 the cauliflower. Set aside one cup.   Bring to a boil. Add 1 teaspoon of salt.  The simmer for 10 to 15 minutes.  Add the rest of the cauliflower and simmer for another 15 minutes.  Mean while, melt the rest of the butter in a small sauté pan.  Cut the cup of cauliflower in small florets. Sauté them with the rest of the bell pepper for 15 minutes.  Blend the cauliflower until smooth. Add enough of the cooking liquid to make on smooth, but not too thick. It should coat a spoon.  Stir in the rest of the salt. Serve with a garnish of the sautéed veggies. 



Lift Your Mood With Food

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Top 4 Food Strategies to Lift Your Mood

Are you feeling as chipper as you’d like? When negative feelings have taken hold of you, you might have tried adjusting sleeping patterns and ramping up workouts to combat their ill effects. However, it’s likely that they didn’t fully adjust your mood.

That's probably because you overlooked one major factor. How and what you eat can have a significant impact on your mood each day. And while you're busy eating high-sugar foods to "comfort" yourself, you're doing more harm than good.

Adjusting from a cranky mood to a cheerful one is actually more about what you feed your body than anything else. By making wise, healthy food choices, you can expect your mood to improve almost immediately.

Use these food strategies to uplift you and heighten your positive feelings:

1.      Cut the sugar. Be warned. Sugar is the enemy of stable, positive moods! You'll almost always get a rush from a sugar binge. But you can almost always expect t…