Grilled Ham and Sweet Potato Kabobs
Pineapple Sauce: In small saucepan, combine cornstarch and 2 tablespoons of the pineapple concentrate; stir until smooth.
Stir in the remaining pineapple concentrate, the chili sauce, honey, and oil. Cook, stirring constantly, until sauce begins to to boil. Boil for about 1 minute.
I was at a wedding shower this weekend and was blown away by this strawberry almond salad that they had for us to eat. It was simple and loaded with flavor! I have looked up a recipe for you all to enjoy as much as I did! Let me know what you think!
Strawberry Almond Salad
Original Recipe Yield 4 servings
8 ounces farfalle pasta
1 cup crumbled reduced-fat feta cheese
2 pints cherry tomatoes, halved
3 cups watercress leaves (from 2 small bunches)
1/4 teaspoon black pepper
Cook pasta according to package directions. Place the cheese in a large bowl; top with the watercress. Before draining the pasta, take 1/4 cup of the cooking water from the pot and pour it over the watercress. (Watercress will wilt slightly and cheese will get soft.) Place the tomatoes in a colander. Drain the pasta over the tomatoes for a super-quick blanch. Toss with the watercress and cheese; sprinkle with pepper and serve.
Provided by: http://www.fitnessmagazine.com
1/3 cup blueberries
1/3 cup peeled, diced mango
2 tablespoons minced red onion
2 tablespoons minced red bell pepper
1 tablespoon minced fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon minced jalapeno pepper
2 teaspoons sugar or 2 teaspoons evaporated cane juice
1/4 teaspoon sea salt
1/2 teaspoon extra virgin olive oil
4 4-ounce salmon fillets
Pinch each of sea salt and ground pepper
1. Combine blueberries, mango, onion, pepper, cilantro, lime juice, jalapeno, sugar or cane juice, and salt in a medium bowl. Lightly crush with a fork to release the juices. Set aside.
2. Heat olive oil in a large pan over medium-high heat. Season the salmon with salt and pepper and sear for 3 to 5 minutes per side, or until just cooked through.
3. Serve fillets with salsa.
Nutrition facts per serving: 205 calories, 19g protein, 6g carbohydrate, 11g fat (2g saturated), 1g fiber
Provided by: www.fitnessmagazine.com
1 tablespoon packed brown sugar
1 tablespoon fresh lime juice
1 garlic clove, minced
2 teaspoons extra virgin olive oil
1 tablespoon chili powder
16 ounces beef tenderloin, cut into 4 fillets
1. Preheat grill or broiler.
2. In a small bowl, combine brown sugar, lime juice, garlic, olive oil, and chili powder. Mix to a smooth paste.
3. Spread 1 teaspoon paste on each side of beef fillets. Broil to desired doneness, about 3 to 5 minutes per side.
Nutrition facts per serving: 215 calories, 25g protein, 7g carbohydrate, 10g fat (2g saturated), 0g fiber
Total Time: 45 min
Prep Time: 10 min
Cook Time: 35 min
Oven Temp: 425
Provided by www.goodhousekeeping.com
Courtesy of Theo Cox
6 – 8 boneless chicken breasts – roll in flour and brown in olive oil with chopped onion.
Add 2 cans of artichoke quarters in water (drained).
2 cups orange juice
1 cup ginger ale
1 cup marsala wine
juice of 2 large lemons
` salt and pepper to taste
Simmer at 200 degrees all day.
Serve on rice
Serve bread with it to soak up the yummy sauce.
With summer coming to an end officially today at 4pm, I guess I’ll post one of our favorite summer time salads (here in Texas it’s still warm enough to feel like summer!) But this salad is a ‘keeper’ any time of the year. One thing that we like to do to make it a bit more ‘fresh’ is in the summer time we grill up some corn on the cob, let it cool and then use that in place of the frozen corn. But either way, it’s a good (and healthy) one! Enjoy the last minutes of summer!
If you’re like most of my friends and myself, a day isn’t complete without at least a little something sweet. Love ice cream and all those naughty things, but know we can’t eat them on a daily basis.
So a few years back, I found this receipe for high fiber chocolate cookies. (For those of you who follow Weight Watchers, they’re 1 point per cookie). One of these cookies after dinner takes care of my chocolate fix for the day. My favorite way to store them is in the freezer (no, they’re not like rocks when you go to eat them, but because they’re so chewy, they’re a firm chewy out of the freezer…but to each your own…my husband likes them warm straight out of the oven.)
One other thing, try changing them up—sometimes I’ll add a tsp. of vanilla, almond or coconut flavoring to them or throw in a small handful of chopped walnuts or almonds (the two healthiest of nuts you can eat). Like we constantly talk about, everything in moderation….eatting healthy, taking care of yourself, doesn’t mean that you have to give up chocolate, just find a healthier way to eat it like this.
What are your secret recipes that you like for a sweet tooth fix that are healthy?
High Fiber Chocolate Cookies
Stir all three ingredients together in a bowl. Preheat the oven to 375 degrees. Place rounded spoonfuls of the dough onto a cookie sheet and bake for 8 to 12 minutes, until set. Let cool and enjoy.
Number of Servings: 24