Enjoy some delicious recipes!
Program #807Rhonda Matthews
Whole grain bread, bun, pita, or bagel
Filled with your choice of:
Cheeses- american, monterey, pepper-jack
Veggies- tomato, lettuce, red onions, fresh spinach, cucumber, avocado, olives, bell pepper
Fruits- sliced apple, pear
Choose whole grain bread and layer with cheese, vegetables, and fruits of your choice. Season with dried or fresh herbs plus a light drizzle of olive oil. Other options for dressing the sandwich include light mayo or light/non-fat cream cheese.
Yummy Chicken Chowder
2 tablespoons canola oil
1/2 chopped onion
2 stalks chopped celery
1/2 chopped bell pepper
3 ears fresh corn kernels
1 clove minced garlic
1 cup chicken stock
2 cups low-fat milk
2 chicken breasts, chopped
1 (14.75 oz.) can cream style corn
2 tablespoons cornstarch
2 teaspoons chopped fresh herbs (your choice of basil, oregona or thyme)
Salt and pepper to taste.
1. Heat oil in Dutch oven and add fresh vegetables and garlic.
2. Cook 5 minutes until vegetables are tender.
3. Add chicken breast, stock and milk.
4. Allow soup to heat to a slow simmer, then add canned corn.
5. Return to simmer.
6. Mix cornstarch with enough water to completely dissolve then pour into hot soup while stirring.
7. Continue stirring until soup is thickened then remove from heat and serve immediately.
Honey Lime Fruit Salad
4 cups chopped fruit (melon, grapes, berries, peaches, and apples are good choices)
4 tablespoons salted nuts
4 tablespoons honey
4 tablespoons limead concentrate
2 teaspoons poppy seeds (optional)
Add chopped fruit of your choice to bowl and top with salted nuts.
Combine dressing ingredients and mix well.
Drizzle over fruit and serve immediately. Refrigerate leftovers.
Fast and Friendly Salad Dressing
The tang of yogurt and the zip of Ranch.
1 cup plain Greek yogurt
1/2 cup 1% milk
1 packet dry Ranch dressing mix
Combine all ingredients until smooth. Refrigerate until ready to serve.
1 box Angelfood cake mix
1 (20 oz.) can crushed pineapple in its own juice
Combine dry cake mix and undrained pineapple.
Stir until well moistened, being careful not to overmix.
Pour batter into ungreased 9 x 13 baking dish.
Bake at 350°F oven for 40 minutes or until golden brown and toothpick tests clean.
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!