Tired of the same old thing for dinner! Try 77 Recipes’ Teriyaki Chicken Casserole.
It’s never too late to make healthier choices!
Posts Tagged ‘Get healthy recipes’
77 Recipes
Cranberry Orange Cake
This Cranberry Orange Cake sounds perfect for the holidays!
If you would like to bake some new kinds of cookies this year, check out these Fancy Christmas Cookies.
Check out this super easy Candy Cane Wreath–and the other seasonal ones!
It’s never too late to make healthier choices!
Autumn Healthy Recipes
As the cooler days of fall set in, a nice warm bowl of soup appeals to many people. Gimme Some Oven’s Slow Cooker Butternut Squash Soup sounds yummy.
I can’t wait to try The Novice Chef’s Pumpkin Cream Cheese Swirl Muffins. They look delicious!
It’s never too late to make healthier choices!
Cleaning Your Grill
This month’s post is a little different.
When was the last time you gave your outside cooking grill a thorough cleaning? Check out TipHero‘s easy way to do a messy chore!
It’s never too late to make healthier choices!
MORE… Healthy Summer Recipes!
Check out these amazing recipes!
I plan to try all of these very soon!
Creamy Cauliflower Dip
Blueberry Zucchini Cake with Lemon Buttercream
Enjoy all of the fruits and vegetables available at this time of the year. Support your local farmers!
For more recipes, check out our GET HEALTHY archives.
Healthy Summer Recipes!
Thanks to Dawn Fletcher for sharing her recipe!
BROCCOLI SALAD
- 1 bunch fresh broccoli (cut into flowerettes)
- 1 small red onion
- 8 strips bacon (fried and crumbled)
- sunflower seeds
- 1 cup mayonnaise
- 1/2 cup sugar (we use our No-Sugar Sugar)
- 1 tbsp vinegar
Mix all ingredients and combine approximately 6 hours before serving.
Yummy!
MACKENZIE’S FAVOURITE LEMONADE
Nothing’s better than an ice-cold glass of lemonade to quench your thirst on a hot summer day! This recipe (from our archives) was generously provided by Chef Dierre of Never Enough Thyme Catering.
In a water jug combine:
- 5 lemons squeezed – 2 lemons sliced
- agave syrup – 1/4 cup OR sugar – 1/2 cup to taste
First, squeeze the lemons into the water jug. Slice the lemon into wedges and place in the jug. Add 1/2 cup of sugar or the agave syrup. Stir well and place in the sunlight for a few hours. (This is where the anticipation comes!) Pour into a glass filled with ice and enjoy!
For more recipes, check out our GET HEALTHY archives.
Strawberries have arrived!
CAN YOU SAY STRAWBERRIES?
Strawberries are on store shelves now, and they never seem to be around very long. Support your neighbourhood market and purchase local fresh produce. In Southwestern Ontario, we are very fortunate that our farmers provide us with a tremendous variety of fruits and vegetables throughout the summer.
How are you celebrating Canada Day? Check out Kraft’s Canadian Flag Cake.
For more recipes, check out our GET HEALTHY archives.
Yummy Salad!
HEALTHY RADISH, FENNEL AND PARMESAN SALAD
Pair this yummy salad with a healthy meal!
INGREDIENTS
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons whole-grain mustard
• coarse salt and ground black pepper
• 1 bulb fennel, cored and thinly sliced, plus 1/4 cup fronds
• 5 radishes, thinly sliced
• 3 tablespoons freshly shaved Parmesan cheese
PREPARATION
1. Whisk together oil, lemon juice, and mustard. Season with salt and
pepper.
2. Toss dressing with fennel bulb and radishes, and adjust seasoning if
necessary. Top with Parmesan and fennel fronds.
For more recipes, check out our GET HEALTHY archives.
Mmm…Healthy Chicken and Leek Pie!
HEALTHY CHICKEN AND LEEK PIES
Comfort food doesn’t mean extra calories!
INGREDIENTS
- 1 large sweet potato cut into chunky chips
- 4 tsp olive oil
- 2 chicken breasts, chopped into bite-size chunks
- 1 leek, finely sliced
- 1 carrot chopped
- 225ml low-sodium chicken stock
- 2 tsp wholegrain mustard
- 85g light soft cheese
- 2 tbsp chopped tarragon leaves
- 2 sheets filo pastry
PREPARATION
1. Preheat oven to 400 F.
2. In a roasting tray toss the sweet potatoes with 2 tsp of the oil and some seasoning. Cook for 30-40 mins, until golden and crisp. Heat 1 tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside. Add the leek and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan, add the tarragon and some seasoning.
3. Divide the mixture between 2 small ovenproof dishes. Take the filo sheets and scrunch them up. Top each pie with a sheet and brush with remaining 1 tsp oil. Cook the pies in the oven with the chips for 15 mins, until the pastry is golden.
For more recipes, check out our GET HEALTHY archives.
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