Recipe Exchange

[Elizabeth Carpenter]

Thought that it would be nice to share healthy recipes that we all enjoy and find easy to make. So with that let the recipe exchange begin!

[Elizabeth Carpenter]

Chicken and Asparagus Tossed with Penne


Serves: 2

1 ½ cups uncooked penne pasta
1 cup chopped asparagus
1 tablespoon olive oil
6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes with herbs, including juice
1 ounce soft goat cheese, crumbled
1 tablespoon Parmesan cheese

Directions

1.Fill a large pot ¾ full with water and bring to a boil. Add the pasta and cook according to the box directions, about 10 to 12 minutes. Drain the pasta thoroughly and set aside.

2.In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.

3.Drizzle frying pan with the olive oil and add the garlic and chicken to sauté over medium-high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, and simmer 1 minute more.

4.In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly.

5.To serve, divide the pasta mixture between 2 plates and sprinkle each serving with ½ tablespoon Parmesan cheese. Serve immediately.



Serving Suggestion:
Serve along with a tossed baby greens salad with Italian dressing and whole grain baguette slice.

[Christina]

Yummy "Fake" Chai Tea Latte

I'm sure it's been done somewhere before, but I "made this up" when I started my special diet this past January. Thought I would share!

It is made with Stevia (won't cause blood sugar spikes and doesn't have the same negative impact on the immune system as sugar) and rice milk (less aggravating for your tummy/system, especially if you are sensitive to dairy and don't want to increase soy intake).

Make a cup of decaf chai tea (I like Celestial Seasonings' tea)...good and hot.
Mix in stevia to taste (err on the sweet side).
Add rice milk to taste (more for creamier tea, less for stronger tea)

Viola! Yummy Fake Chai Latte!! Enjoy!!!

(if you "whip in" the rice milk it even gets a little bit frothy. Whip it...whip it GOOD!)

[Elizabeth Carpenter]

Beef and Vegetable Kebabs


Serves: 2

½ cup brown rice
2 cups water
4 ounces top sirloin (choice)
3 tablespoons low-fat Italian dressing
1 green pepper, seeded and cut into 4 pieces
4 cherry tomatoes
1 small onion, cut into 4 wedges
2 wooden skewers, soaked in water for 30 minutes, or metal skewers


Directions

1.In a saucepan over high heat, combine the rice and water. Bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 30 to 45 minutes. Add more water if necessary to keep the rice from drying out. Transfer to a small bowl to keep warm.

2.Cut the meat into 4 equal portions. Put the meat in a small bowl and pour Italian dressing over the top. Put in the refrigerator for at least 20 minutes to marinate, turning as needed.

3.Prepare grill and away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

4.Thread 2 cubes of meat, 2 green pepper slices, 2 cherry tomatoes and 2 onion wedges onto each skewer. Place the kebabs on the grill rack or broiler pan. Grill or broil the kebabs for about 5 to 10 minutes, turning as needed.

5.Divide the rice onto individual plates and top with 1 kebab. Serve immediately.


Serving Suggestion:
Serve along with rice and fresh pineapple slices.

[Brigitte Dedekind]

Sarah and I made banana bread and granola yesterday and are having this recipe for dinner (except we replaced sirloin with chicken and marinaded in in lemon and honey;)

YUM

[Elizabeth Carpenter]

Mostaccioli Pasta

Serves: 4-6

1 lb. mostaccioli pasta
¼ cup olive oil
2 tablespoon balsamic vinegar
3 cloves garlic
2 oz. fresh basil
1 teaspoon salt
¼ teaspoon pepper
2 cups ripe tomatoes, cubed
¾ cup kalamata olives, sliced


Directions

1. Heat water in a large pot; cook pasta according to the box directions; drain and set aside.

2. In a blender or food processor, combine olive oil, balsamic vinegar, and garlic until well mixed.

3. Add basil, salt, and pepper; mix for 1 minute or until well blended.

4. Pour sauce over warm pasta; add tomatoes and kalamata olives; toss well. Garnish with remaining basil leaves.

5. Place on plates and serve.


Serving Suggestion:
Serve with freshly baked knot rolls and a tossed salad with a balsamic and olive oil herb dressing.

[Elizabeth Carpenter]

French Toast W/ Peaches and Cashews

Serves: 2

2 eggs, lightly beaten
1 cup milk or goats milk
2 teaspoons agave nectar
1 teaspoon vanilla extract
¼ teaspoon ground cardamom
¼ pinch of cinnamon
¼ pinch of salt
6 slices sprouted whole grain bread
2 tablespoons butter, divided
1 tablespoon agave nectar
3 large ripe, yet firm peaches or frozen, sliced
¼ cup roasted, unsalted cashew halves


Directions

1.Preheat oven to 200 degrees.

2.Beat together eggs, milk, agave nectar, vanilla, cardamom, cinnamon and salt; pour mixture into a wide shallow dish.

3.Melt half the butter in a non-stick skillet or griddle over medium heat. Soak slices of bread in egg mixture for a minute on each side. Allow excess batter to drip off soaked bread before placing it in heated skillet. Cook French toast in batches until browned on both sides, 5 to 7 minutes per side. Transfer to a baking sheet and keep warm in oven while you prepare peaches.

4.Melt remaining tablespoon of butter and agave nectar in a large, clean skillet over medium-high heat. Add sliced peaches in a single layer and cook, without stirring, for 3 minutes. Turn peach slices and cook 3 minutes longer, until tender and juicy.

5.Serve French toast topped with peaches and cashews.

Serving Suggestions: Serve as is with a warm cup of coffee or tea.

[Angie Shoemaker]

this is a GREAT idea, there is a web site I like to go to and get Slow Cooker recipies, it is http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/super-e... it is on fitness magazines web page, they will try to get you to join, but just close out of those ads. I love the crock pot b/c you can start them before work and dnner is ready when you get home. They do have a some good ones, and you can sub in healthier ingredients also (instead of reg potatoes, do sweet...). Hope you enjoy them as much as I have. Angie :0)

[Christina]

I'm with you on the slow cooker! LOVE IT! Thanks for the website tip!!!!

[Elizabeth Carpenter]

Hot Cocoa w/ A Kick

Serves: 1

•Favorite hot cocoa recipe/cocoa packet
•1/2 teaspoon cinnamon, ground
•1/4 teaspoon cayenne pepper, ground
•Milk
•Whipped cream (optional)

Directions

1.Heat milk in a microwave or on a stove top; stir in cocoa packet.

2.Add in cinnamon and a dash to 1/4 teaspoon of cayenne pepper (Side Note: Be sure that it's a very small dash of cayenne pepper, unless you're adventurous... or crazy.)

3.Top with a liberal dollop of whipped cream.

Hesitant of trying cocoa with cayenne?


Severing Suggestions:
By mixing only a small amount of cayenne into your drink, the cocoa will drown out the spiciness and all there will be is a slight kick in the aftertaste.

•Cayenne and cinnamon are both great antioxidants.
•Cayenne helps increase the blood circulation in the body.
•Cinnamon is a possible insect repellent and aids in decreasing cholesterol and blood sugar levels.

Any other ideas on jazzing up hot cocoa?

[Elizabeth Carpenter]

Frittata with Asparagus, Tomato, and Fontina Cheese


Servings: 4

6 large eggs
2 tablespoons milk
½ teaspoon salt, plus a pinch
¼ teaspoon black pepper
1 tablespoon olive oil
12 ounces asparagus, trimmed, cut into ¼ to ½-inch pieces
1 tomato, seeded and diced
3 ounces Fontina cheese, shredded


Directions


1.Preheat the oven broiler on high.

2.Whisk the eggs, milk, ½ teaspoon salt, and pepper in a medium bowl to blend. Set aside.

3.Heat the oil in a 9 ½-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and sauté 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

4.Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes.

5.Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.


Serving suggestions:
Serve along with a tossed baby green salad with Italian dressing and whole grain baguette slices.

[Elizabeth Carpenter]

Harvest Spinach Salad

Serves: 4


1 bunch spinach (about 12 cups)
½ cup dried cherries
½ cup dried apricot halves, cut into strips
3 scallions, thinly sliced
1 green apple, cored and thinly sliced
½ cup seedless red grapes, cut in half
¼ cup walnuts, coarsely chopped
2 tsp. apple cider vinegar
2 Tablespoon extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
2 cups feta cheese, crumbled

Directions

1.Combine spinach, cherries, apricots, scallions, apple slices, grapes, and walnuts in a large bowl.

2.Whisk together vinegar and olive oil; season to taste with salt and pepper.

3.Arrange the salad on plates and pour the vinaigrette over it; add the cheese and serve.

Serving Suggestion:
Serve with French bread slices.

[Elizabeth Carpenter]

Chunky Vegetarian Chili


Serves: 4-6


1 Tablespoon canola oil
2 cups onion, chopped
½ cup yellow bell pepper, chopped
½ cup green bell pepper, chopped
2 garlic cloves, minced
1 Tablespoon brown sugar
1 ½ Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
2 16-oz. cans stewed tomatoes, not drained
2 15-oz. cans black beans, rinsed and drained
1 15-oz. can kidney beans, rinsed and drained
1 15-oz. can pinto beans, rinsed and drained


Directions

1.Heat oil in a large saucepan over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender.
2.Add sugar and remaining ingredients and bring to a boil.
3.Reduce heat and simmer for 30 minutes.
4.Place in bowls and serve.


Serving Suggestions:
Serve with skillet cornbread and coleslaw.