Category : Recipe
Posted in Recipe on January 10, 2013
1 – 8 ounce package fat-free cream cheese (at room temperature)
1 – 2 1/2 ounce jar dried beef (finely chopped)
3 finely chopped green onion tops
2 tablespoons pickle relish
Cream soft cream cheese and 1/2 of the chopped dried beef. Add the green onion and pickle relish. Mix well. Form into ball and chill mixture in a covered container for 1 to 2 hours. Remove from the container and roll in the rest of the dried beef. Let stand at room temp for 30 minutes before serving with crackers.
Posted in Recipe on January 1, 2013
5 leaves red fire lettuce – torn into small pieces
1/4 cup hemp hearts
1 chopped avocado
1 chopped tomato
1/2 cup chopped cucumber
1/4 cup raisins
Juice of half a lemon
5 basil leaves chopped
5 cilantro leaves chopped
1 Tbsp Nutritional yeast
1/4 cup hemp seed oil 1 tsp sea salt
Mix everything together in a bowl and enjoy.
Posted in Recipe on December 31, 2012
1 tbsp toasted sesame oil
1 small bunch scallions, sliced, whites and greens separated
1 small garlic clove, finely chopped
4 ounces shiitake mushrooms, stems removed and caps thinly sliced
4 cups water
1/4 cup low-sodium soy sauce
1 2-inch piece ginger, peeled and sliced
1 pound boneless, skinless chicken breasts, cut into 3/4 -inch cubes
In a very large soup pot, heat the sesame oil over medium heat.
Add the scallion whites and garlic; cook, stirring, about 1 minute. Add the mushrooms and cook until softened, about 3 minutes.
Pour the water into the pot. Add soy sauce and ginger. Let simmer for 2 minutes.
Place the chicken in the broth. Reduce heat to low; cover and poach until the chicken is just cooked through, about 7 minutes.
Transfer the chicken evenly to 4 bowls. Pour broth over the chicken. Garnish with the scallion greens.
(Makes 4 Servings)
Posted in Recipe on December 29, 2012
6 cups baby spinach, rinsed and patted dry
4 tomatoes, sliced
1 English hothouse cucumber, diced
8 to 10 radishes, thinly sliced
1/4 cup crumbled feta cheese
1 red bell pepper, seeded and thinly sliced
cup fat-free vinaigrette
In a large bowl, toss together the spinach, tomatoes, cucumber, radishes, feta and red pepper. Top with your favorite fat-free vinaigrette.
Posted in Recipe on December 26, 2012
1 lb sirloin steak (sliced into 1/2 inch strips)
1 onion (chopped)
2 cups broccoli (fresh uncooked)
1 green bell pepper (sliced into strips)
1 red bell pepper (sliced into strips)
5 gloves garlic (sliced)
1 tbsp olive oil
In a large skillet, add the olive oil and add the garlic and steak. Once steak is nicely browned, add the rest of the ingredients cook on med to high heat and stir fry for 3-5 minutes. Remove, serve, and enjoy!
Posted in Recipe on December 25, 2012
1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes
Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
Posted in Recipe on December 24, 2012
4 cups low fat vanilla yogurt
4 medium bananas
2 cups frozen strawberries
2 cups orange juice
If using fresh strawberries freeze strawberries the day before. Place 1/2 of each amount into blender. Blend on high for 30 minutes. Place other half of ingredients in blender and repeat. Serve immediately.
Posted in Recipe on December 15, 2012
1 large or two medium fresh vine ripe tomatoes, diced
1 large poblano pepper, firm and dark green in color
1/2 cup or less cilantro, chopped fine
1 large sweet onion like Vidalia, chopped
juice of 1 large lime
1 clove of garlic (2 cloves if you are a garlic lover)
salt and fresh ground black pepper to taste
Combine all ingredients and place in an airtight container in refrigerator to meld flavors together. Enjoy on all kinds of meat, poultry and fish or as a dipper for baked tortilla chips. This milder version can even be used on sandwiches without masking other flavors.
Posted in Recipe on December 7, 2012
3 cups cucumber, peeled, seeded, diced
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped green onion
4 teaspoons finely chopped fresh jalapeo or serrano (including seeds)
4 teaspoons sugar, or to taste
1 teaspoon salt
Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, now combine with remaining salsa ingredients in a bowl. Serve with lime tortilla chips.
Posted in Recipe on December 6, 2012
3 pounds beef sirloin tip roast, trimmed of all visible fat
4 cloves garlic, peeled and halved
1 teaspoon coarsely ground black pepper
Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing. To serve, slice as thinly as possible against the grain.