Dilled Salmon Steaks
Ingredients:
4 salmon steaks (about 1/2 lb. each)
1/4 cup lemon juice
2 Tablespoons olive oil
3 Tablespoons fresh chopped dill, or 2 teaspoons dried dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
Instructions:
Put salmon steaks in a glass baking dish, 9″X 13″ in size. Stir lemon juice, oil, dill, salt and pepper together in a small bowl. Pour mixture onto both sides of salmon and coat well. Cover with aluminum foil or plastic wrap and chill for up to four hours. When ready to cook, place salmon on a greased, foil lined grill and cook for 30 minutes or until done on medium-low heat.
Serve with a side salad and boiled new potatoes.
Technorati Tags: recipe, recipes, healthy living, food, salmon
Minted Chicken Salad
Ingredients:
1-1/2 cups vanilla yogurt
2 Tablespoon finely chopped fresh mint OR 2 drops mint extract
1/2 cup mayonnaise
1/4 cup honey
2 Tablespoon raspberry vinegar
1 pound box farfalle pasta
2 cups asparagus, cut into 2″ pieces
1 pound cooked chicken, cubed
4 cups strawberries, halved
baby spinach leaves
fresh raspberries
Instructions:
Mix yogurt, mint, mayonnaise, honey, and vinegar in a medium bowl, stirring until well blended, to create dressing. Set dressing mixture to the side. Next, in a large cooking pot, boil farfalle pasta following directions on package. During the last five minutes the pasta cooks, add asparagus. Complete cooking until the pasta is tender and asparagus is tender yet crispy. Drain pasta and vegetables. Stir in dressing.
Combine the turkey and the strawberries and gently toss. Add chicken and strawberries and toss gently. Place salad in refrigerator for a minimin of two hours to a maximum of one day. Once ready to serve, place salad atop spinach and garnish with fresh raspberries.
Technorati Tags: recipe, recipes, healthy living, food, chicken, salad
Egg & Turkey Quiche
Ingredients:
10 eggs, slightly beaten
2 green peppers, chopped
2 teaspoons of parsley flakes
1 teaspoon of oregano
Salt and pepper to taste
2 cups of diced cooked turkey
2 tablespoons of onion flakes
2 teaspoons of dried chili pepper flakes
1/2 teaspoon of garlic powder
Instructions:
Preheat oven to 350 degrees. In a medium bowl, slightly beat eggs and add green peppers, parsley, oregano, turkey, onion flakes, chili pepper flakes, garlic powder and salt and pepper. Spray an 8 inch cake pan with non stick cooking spray. Pour quiche mixture into pan and bake until set. (Approximately 30-35 minutes). Cut and serve immediately.
Technorati Tags: recipe, recipes, healthy living, food, turkey, quiche
Chicken Served on Spinach Bed
Ingredients:
1 tablespoon olive oil
3 garlic cloves, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces fresh baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chop tomatoes with juice
Instructions:
Place olive oil in large skillet over medium temperature until oil is heated. Add chopped garlic cooking for 1 1/2 minutes. Add chicken. Cook approximately 5 minutes. Turn chicken and cook other side until chicken is done and juice runs clear. Once chicken is cooked through, remove from pan and place on separate plate. Place spinach in same skillet and cook 2 minutes until wilted. Place spinach in a separate bowl. In same skillet add vinegar and chicken broth. Stir with wooden spoon making sure to mix together well. Be sure to get all the drippings from pan mixed in also. Once mixed add tomatoes including the juice and simmer on low heat for 7 minutes. Remove skillet from heat. On single serving plates spread a layer of spinach. Place chicken in middle of spinach bed and cover with sauce.
Technorati Tags: recipe, recipes, health, food, chicken
Turkey, Vegetable and Rice Medley
Ingredients:
3 cups water
1 1/2 cups uncooked long-grain rice
1 tablespoon low fat canola oil
1 cup chopped green bell pepper
2 stalks celery, cut into 1 inch pieces
1 yellow onion, finely chopped
1 pound boneless turkey breast, cut into 1 inch cubes
1 (14.5 ounce) can stewed tomatoes, drained
Instructions:
Heat canola oil in large pan over medium heat. Add onion, green pepper and celery. Cook 3 minutes or until vegetables are tender to your liking. Add turkey and continue to cook until turkey is no longer pink. Reduce heat to low. Add tomatoes. Cover and simmer about 20 minutes or until turkey is cooked completely through. Bring water to a boil over high heat. Add rice. Reduce heat to low. Cover and cook for 20 minutes or until rice is tender. Serve turkey and vegetables over hot rice.
Tip: Turkey is known for its calming agents.
Additional Nutritional Information:
Calories: 329 Total Fat: 4.8g Cholesterol: 53mg Sodium: 201mg Total Carbs: 47.2g Dietary Fiber: 2.2g Protein: 22.9g
