Healthy Recipes (Food/Beverages)

Nightmare

1TBSP raspberry vinegar
1TBSP minced Shallot
1/2 tsp dijon mustard
fresh ground black pepper
1 1/2 tsp chicken stock, vegetable for vegetarians
1 1/2 tsp virgin olive oil
1/2 lb mixed greens washed
1/4 cup violet blossoms
1/4 cup wild strawberries (optional)
Combine vinegar, shallot, mustard and some pepper in a small bowl.
Let stand 5 minutes
Whisk in stock then oil. Toss greens with dressings, top with
violets and strawberries and serve immediately.

Nightmare

9 c Corn, popped
1 tb Butter or margarine
1/3 c Peanut butter
Pop the corn. This recipe is calculated on corn popped in an air type popper
without added fat for fewer calories.
Over low heat melt the butter or margarine with peanut butter until runny.
Drizzle over the popcorn and mix well. Spread in shallow baking pans and bake
in a 375 degree oven for 10 minutes, stirring 2 or 3 times. The corn will
crisp and topping will set.

Nightmare

Ingredients:
1/2 cup water
2 cinnamon tea bags (see note)
1 1/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
3/4 cup granulated sugar
1 tsp. Vanilla extract -
Butter
Nutmeg
Preheat the oven to 350 degrees. Bring the water to a boil in a
small pan,
add the tea bags, and steep for 3 to 5 minutes. Mix the other
ingredients
in a large bowl. Add the tea, carefully squeezing excess liquid from
tea
bags before discarding the bags. Mix the batter well. Pour into a
8x8x2-
inch greased baking dish that has been buttered. Bake for 25 minutes.
When cooled slightly, spread a little butter on top to melt and
sprinkle
with the nutmeg. Note: Any spicy type tea will work great--even a
chai.

Nightmare

1/4 cup sun dried tomatoes, chopped
1/2 cup fresh basil leaves
2 tablespoons grated parmesan cheese
2 tablespoons toasted pecans or walnuts
1 tablespoon olive oil
1 clove garlic, peeled
1/8 teaspoon freshly ground pepper
salt to taste
16 ounces Brie cheese
In bowl of food processor combine tomato, basil, cheese, nuts, oil,
garlic and pepper. Process to form a fine paste. Season with salt.
Scrape into a bowl, cover and refrigerate until ready. Bring to room
temperature. Trim the white crust from the Brie and cover the top of
the cheese with the herb mixture. Place Brie on a baking sheet and
bake at 375 degrees F oven for about 5 minutes until the cheese is
beginning to melt. Transfer to serving plate and surround with
crackers.
Serve immediately.

Nightmare

1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons garlic powder
Combine all ingredients; store in an airtight container. Glass jars
are best for keeping spices.

Nightmare

(original recipe from Gardenburger)
The ingredients in this soup may seem strange, but
once you have everything assembled, itÂ.´s quite easy
and very delicious. IÂ.´d never cooked onions quite
this way either, but it seems to work very well. So,
build your bonfires and serve this soup with buttery
crackers and some fruit...
1 onion chopped
2 cloves garlic, minced
1 cup canned pumpkin
1 15-oz can vegetable broth (SwansonÂ.´s is good)
2 Tablespoons tomato paste
1 15-oz can kidney beans or black beans, drained
1 15-oz can corn
1 roasted red pepper, chopped (I used from a jar)
Â.½ tsp. cinnamon
Â.½ tsp. paprika
Â.¼ tsp. ginger
Â.¼ tsp. coriander
Â.¼ tsp. black pepper
2 cups milk
3 Tablespoons maple syrup
Heat Â.½ cup water in a large pot and add the onion and
garlic. Cook over medium high heat until the water
has evaporated and the onion begins to stick to the
pan. Add another Â.¼ cup of water, stirring to remove
any stick bits of onion. Continue cooking until
onions begin to stick again. Add another Â.¼ cup of
water and repeat this process until the onions are
brown and tender.
Stir in the pumpkin, vegetable broth, tomato paste,
kidney beans, corn, red pepper, cinnamon, paprika,
ginger, coriander, and black pepper. Cover and simmer
10-15 minutes.
Add the milk and maple syrup.
Heat gently until soup is hot and steamy.
Serves 6

Nightmare

1 cup raw pumpkin seeds
1 tablespoon olive or sunflower oil
1/4 teaspoon cayene pepper
1/4 teaspoon garlic powder
1/8 teaspoon curry powder
Scoop seeds from pumpkin, spread on a baking sheet and remove pulp.
Blot dry, but do not rinse.
Combine the oil and seasonings (use the above or experiment with
your own combination) and seeds.
Spread on baking pan and bake at 250 degrees for about an hour or
until seeds are lightly toasted.
Be sure to stir occasionally.

Nightmare

2 tablespoons fresh chamomile flowers
2 cups boiling water
2 thin slices of apple
honey to taste
Rinse the flowers with cool water. Warm your tea pot with boiling
water. Add the apple slices to the pot and mash them with a wooden
spoon. Add the chamomile flowers and pour in boiling water (2 cups).
Cover and steep for 3-5 minutes. Strain the tea into two cups (or one
if it's just you!). Add honey to taste

Nightmare

Recipe by Jan Brodie
1 lb. Mixed Red Soft Fruits
4 oz. Sugar
Enough White Bread to line a Pudding Basin
Whipped Cream for serving
Trim the crusts off the bread and line the pudding basin with it,
cutting a circle for the base. Ensure that the basin is lined
without any gaps. Cook the fruits and sugar, without adding extra
water, for a few minutes until the juices run. Drain the fruits and
retain the juices.
Fill the lined bowl with fruit and place a circle of bread on top,
enclosing the fruit. Then put a plate on top held down with a weight
on top. Place in fridge overnight. When ready to serve, turn out
onto a plate and pour the reserved juices over the top. Serve with
whipped cream.

Nightmare

Yield: 4 servings
Source: "Magic Menus for People with Diabetes"
INGREDIENTS
- 1/2 10-ounce package frozen chopped spinach,
defrosted and drained
- 1/4 cup low-fat ricotta cheese
- 1/4 cup shredded part-skim mozzarella cheese
- 1/4 teaspoon tarragon
- 4 boneless chicken breast halves, (leave skin intact)
- 1/2 teaspoon reduced-fat margarine, melted
DIRECTIONS
Preheat oven to 350 degrees F.
Combine spinach, cheeses, and seasonings.
Lift up skin of each chicken breast and divide mixture evenly
among them. Be careful not to tear skins. Smooth skin over
stuffing; tuck skin edges underneath to form a neat package.
Brush chicken with melted margarine. Place in 2-quart
baking dish. Bake uncovered for 45-50 minutes. Remove
skin before serving.
Nutritional Information Per Serving (1/2 breast):
Calories: 211, Fat: 6 g, Cholesterol: 96 mg, Sodium: 160 mg,
Carbohydrate: 2 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 36 g
Diabetic Exchanges: 5 Very Lean Meat, 1/2 Fat

Nightmare

With a 1-inch melon-ball cutter scoop out enough balls from the flesh
of a pumpkin to measure 2 cups. In an enameled or stainless steel
saucepan combine 1 2/3 cups sugar, 3/4 cup cider vinegar, 1/2 cup
water, 1 cinnamon stick, broken into pieces, 6 cloves, 6 whole
allspice, and four 2-inch strips of lemon peel, bring the liquid to a
boil over moderate heat, stirring and washing down any sugar crystals
clinging to the sides of the pan with a brush dipped in cold water
until the sugar is dissolved, and cook syrup, undisturbed, for 5
minutes. Add the pumpkin balls, simmer the mixture for 15 minutes, and
transfer the balls with a slotted spoon to a 1-pint jar. Reduce the
syrup over high heat to 1 cup, pour it and the spices over the balls,
and let the mixture cool. Chill the mixture, covered, for at least 3
hours. Transfer the pickles to a small serving bowl. Keep covered and
chilled, for 1 week.

Nightmare

TURKEY-PASTA TOSS - Serves: 4
2 medium carrots
3/4 cup unsweetened orange juice
1 Tbsp cornstarch
1/4 Tbsp salt
1/2 tsp dried whole basil
3/4 lb cooked turkey breast, cut into 1/2 inch pieces
8 cups water
1/2 (8 oz) package fettuccine
2 oz fresh snow peas - trimmed
1 cup small fresh mushrooms
8 cherry tomatoes, halved
1 Tbsp margarine
Cut carrots in half lengthwise; scrape halves into long strips, using a
vegetable peeler; cut into 2-inch pieces, set aside.
Combine orange juice & next 3 ingredients in as small saucepan; bring to
a boil, stirring constantly. Stir in turkey; cook 1 minute. Set aside.
Bring 8 cups water to a boil in a large dutch oven; add fettuccine &
cook 7 minutes or until tender. Add carrot strips & snow peas; cook 30
seconds. Drain well, and return to dutch oven. Add turkey mixture,
mushrooms, & remaining ingredients to fettuccine mixture; toss gently.
Serve warm.