Warm up to the new spring weather was this healthy and tasty salad recipe from eatingwell.com. This salad is unique due to the snow peas as the base vegetable and the nutty taste of the cashews which combines into a fresh and flavorful dish for the whole family. Reviews say you can substitute snow peas for green beans.
- 1 pound boneless, skinless chicken breast, trimmed
- 1 14-ounce can reduced-sodium chicken broth
- 3 tablespoons rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 3 teaspoons toasted sesame oil, divided
- 2 tablespoons tahini, or cashew butter
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 pound snow peas, trimmed and thinly slivered lengthwise
- 2 tablespoons chopped cashews
- Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.)
- Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
- Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.
- Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.
What do you think of this recipe?
Click here for the original recipe & nutrition information—courtesy of eatingwell.com
Soup is often a great choice to make during the winter season. Eatingwell.com showed us a delicious healthy curried carrot soup recipe that will definitely warm you up this season.
- 3 tablespoons canola oil
- 2 teaspoons curry powder
- 8 medium carrots, peeled and thinly sliced
- 4 medium stalks celery, thinly sliced
- 1 medium onion, coarsely chopped
- 5 cups reduced-sodium chicken broth
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
- Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
What other soup recipes would you recommend?
Click here for the original recipe including tips and nutrition—courtesy of eatingwell.com
-Professional Medical Corp
Spiced pecans are usually given out as treats for the holidays. Not only are they delicious snack, they are healthy too! They are packed with anti-oxidants and could reduce heart disease by lowering cholesterol.
Here is a simple recipe by eatingwell.com that is full of flavor and spice.
Total time: 20 mins.
- 1 pound pecan halves
- 1 tablespoon packed dark brown sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon piment d’Espelette, (see Tip) or a pinch of cayenne pepper
- 2 tablespoons extra-virgin olive oil
- Preheat oven to 350°F.
- Spread pecans on a large baking sheet. Roast until fragrant, about 12 minutes. Watch carefully so they don’t burn.
- Combine brown sugar, salt, thyme, rosemary, pepper and piment d’Espelette (or cayenne) in a small bowl. Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. Sprinkle with the spice mixture and toss again. Serve warm or let cool completely and store in an airtight container.
Click here for original recipe and nutrition info-courtesy of eatingwell.com
What do you think of this recipe? What are some other pecan recipes?
Happy Halloween from Professional Medical Corp!
We found this great healthy recipe from Skinnychef.com for peanut butter cookies. The reviews make it sound like a quite delicious treat!
3 1/4 cups whole wheat pastry flour or oat flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup trans-fat free margarine
1 cup peanut butter
3/4 cup brown sugar
2 egg whites
1 tablespoon molasses
2 teaspoon vanilla
1. In a medium bowl or zipper lock bag, mix 3 cups of whole wheat pastry flour or oat flour, baking soda, and salt.
2. In a separate large bowl, beat margarine , peanut butter and sugar with a wooden spoon until smooth and well combined. Beat in the egg whites, molasses and vanilla. Stir in the flour mixture.
3. Spread dough out onto a piece of wax paper about 18-inches long. Press another sheet of wax paper on top and roll the dough out so that it spans the entire sheet of wax paper. Fold in half.
4. Refrigerate about 1 hour until firm. Preheat oven to 350°F. Coat 2 large cookie sheet s with non-stick spray. Peel back one of the sheets of wax paper. Dip the cookie cutter into the remaining flour and cut out your shapes. Transfer to baking sheets.
5. Bake 9-10 minutes until the pumpkins are firm to the touch. Remove to a wire cooling rack. Cool completely before storing in an air-tight container for up to 3 days.
Click here for the original recipe! –Courtesy of Skinnychef.com
What is your favorite Halloween treat?
This dessert is great for those who have a sweet tooth, but diabetic. There is no sugar added in this dessert. This recipe was found on health.com
- 1 (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed
- 1/3 cup chopped pecans
- 3 tablespoons reduced-calorie margarine, melted
- 1 quart vanilla no-sugar-added, fat-free ice cream, softened
1. Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes.
2. Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.
3. To serve, let stand at room temperature 5 minutes; cut into 9 squares.
Click here for the original recipe
Here is a quick and easy recipe for those summer get-togethers! It is great appetizer dish for those who like sweet and spicy food.
For two chicken wings: 252 calories
- 2 cups apricot jam
- 4 garlic cloves, minced
- 1-2 teaspoons crushed red pepper
- 1/4 cupDijonmustard
- 1 tablespoon kosher salt
- 60 chicken wings
- Preheat oven to 425°.
- In a large bowl, combine apricot jam, minced garlic, crushed red pepper, Dijonmustard, and kosher salt. Add chicken wings; toss to coat. Refrigerate for 30 minutes or up to 4 hours.
- Line 2 baking sheets with foil; bake chicken wings for 25-30 minutes, turning once, until golden brown and slightly charred.
Click here for the original link—courtesy of health.com
Credit: John Kernick
TGIF! Here is a great healthy burger recipe to try over the weekend from myrecipes.com. Instead of using beef, this recipe calls for turkey which is a healthier alternative.
- 1/3 cup prepared cranberry chutney
- 1/3 cup finely chopped peaches
- 1 tablespoon finely chopped green onions
- 1. Stir all ingredients in a small bowl until they are blended
1. Stir all ingredients in a small bowl until they are blended
Turkey Burger Recipe
- 1 pound ground turkey breast
- 1 large egg white
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 4 lettuce leaves
- 4 (1 1/2-ounce) whole wheat hamburger buns
- Cranberry-peach chutney
1. Combine turkey and next 3 ingredients. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
2. Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Add patties; cook 3 to 4 minutes on each side or until a thermometer registers 165°.
3. Place 1 lettuce leaf on bottom half of each bun; top each with 1 burger. Spread 2 tablespoons Cranberry-Peach Chutney on inside of each bun top; place each on top of 1 burger.
Article courtesy of myrecipe.com
Click here for the original article