By Staff
This week we are going to share some recipes that are very good for you. Easy to prepare, they will help improve your health and lower your calorie intake. Eating healthy foods can become a habit. Make good choices and stay on task to form habits to improve your body and your health.
Cabbage Slaw
Angel Hair Cabbage
Extra Virgin Olive Oil
Lemon
In a salad plate, place about 1 c. of cabbage (this is a single serving or each place setting). Make a little hill of cabbage in the plate. Slowly squeeze fresh lemon juice over the cabbage. Then slowly drizzle olive oil over the little hill of cabbage. Salt and pepper to taste. This is one of my favorite vegetables and it's so good for you.
Broiled Steak
1 Rib-Eye Steak
Moore's Original Stake Sauce
Garlic Salt
Marinate steak by putting it in a shallow baking dish and pouring stake sauce over it. Turn steak over to coated with sauce. Let it soak in this sauce for about 10 to 15 minutes. Remove from dish and place steak on grill. Sprinkle with garlic salt. Cook until desired browning. This always makes a tasty steak.
Spinach Rice
1 onion, chopped fine
1 medium bell pepper, chopped fine
3 or 4 ribs celery, chopped fine
garlic to taste
olive oil
1/2 to 1 c. pecans
1 and 1/2 c. spinach
2 c. rice
Creole seasoning
Saut/ onion, bell pepper and celery. Add pecans and saut/ some more. Boil the rice in a separate saucepan in salted water for 17 minutes. Drain. Fold in rice and spinach. Mix well. Sprinkle with the Creole seasoning.
Petite Orange Tea Cakes
1/2 c. margarine
1 c. sugar
2 eggs
2 c. plain flour
1 t. soda
1 c. dates, chopped
1 c. pecans, chopped
2/3 c. buttermilk
grated rind of orange
Preheat oven to 375. Cream margarine and sugar until light. Add eggs one at a time. Combine dry ingredients, and then add dates and nuts. Stir well. Alternate dry ingredients with buttermilk. Add to egg mixture. Blend in orange rind. Grease muffin tins and fill 2/3 full. Bake 10 to 15 minutes.
Low-Fat Spaghetti
1 lb. extra lean ground beef or turkey
1 can tomato paste
1 lg. onion
1 garlic clove, chopped
1 pkg. spaghetti
1 green pepper
2 T. oil
4 T. chili powder
Start spaghetti to boil in a pot of water. In a skillet, put 2 T. oil and add chopped onion, pepper and garlic and stir-fry. Add ground beef or ground turkey and chili power. Stir-fry until meat is brown. Add tomato paste mixed with 1 can of water. Stir to make your spaghetti sauce. Salt and pepper to taste. Drain spaghetti and add to sauce. Stir to mix. Serve with a salad and your favorite bread.
Sweet Potato Souffl/
6 medium sweet potatoes
2 T. butter or margarine
2 T. orange juice
1 egg beaten
1 T. butter or margarine
nutmeg
Bake sweet potatoes at 400 degrees until soft. Peel and mash with butter.
Add salt and pepper to taste. Beat in orange juice and egg, continuing to beat until mixture is fluffy. Pour into buttered 1 and 1/2 qt. baking dish. Dot with 1 T. butter and sprinkle with nutmeg. Bake at 350 for 30 minutes.
Apple Cranberry Casserole
2 c. cranberries
3 c. sliced peeled apples
1 c. sugar
1 T. lemon juice
1/4 t. salt
1 c. light brown sugar
1 c. oats
1/2 c. all-purpose flour
1/3 c. margarine
Combine first five ingredients and turn into shallow 1 and 1/2 qt. baking dish. Combine brown sugar, oats and flour. Cut in margarine. Spoon over cranberry mixture. Bake at 325 for one hour.
Sugared Peanuts
1 c. sugar
1/2 c. water
1/2 t. vanilla
2 and 1/2 to 3 c. raw peanuts
Combine all ingredients in a large saucepan and cook over medium-high heat, stirring constantly until liquid disappears, about 10 to 15 minutes.
Spread on greased cookie sheet 1 and 1/2 inch deep. Bake for 15 to 25 minutes in oven at 300.
Nuts will turn light brown. Stir and remove to a cool container immediately.
Dairy-Free Banana Rice Pudding
This rice pudding is dairy-free, but the bananas and rice milk make it so creamy and rich-tasting, no one will know the difference.
1 cup brown basmati rice
2 cups water
1/2 teaspoon salt
3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip)
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon, plus more for garnish
1 tablespoon cornstarch
4 ripe bananas, divided
1 teaspoon vanilla extract
Combine rice, water and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes.
Stir in 3 cups rice milk, brown sugar and 1/2 teaspoon cinnamon and bring to a lively simmer. C
ook, stirring occasionally, for 10 minutes.
Stir cornstarch and the remaining 1 tablespoon rice milk in a small bowl until smooth; add to the pudding.
Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes.
Remove from the heat.
Mash 2 bananas in a small bowl. Stir the mashed bananas and vanilla into the pudding.
Transfer to a large bowl, press plastic wrap directly onto the surface of the pudding and refrigerate until cold, at least 2 hours.
Just before serving, slice the remaining 2 bananas.
Top each serving with a few slices of banana and sprinkle with cinnamon, if desired.