Posts Tagged ‘Get healthy recipes’

SLOW COOKER BEEF AND BROCCOLI

Posted on: February 10th, 2018 by Cathy Mendler No Comments

Winter is a great time to use a slow cooker. It’s nice to come home at the end of your work day, and dinner is ready.

SLOW COOKER BEEF AND BROCCOLI
Renee’s Kitchen Adventures

Tender sweet and savory beef strips and gravy served over steamed broccoli and rice

Ingredients

  • 1 – 2 pounds Flat Iron Steaks, cut into 1/2 inch thick strips
  • 1 cup beef consomme (you can sub beef broth)
  • 1/2 cup reduced sodium soy sauce
  • 1/3 cup brown sugar (not packed)
  • 1 tbsp sesame oil
  • 3 garlic cloves, minced
  • 2 tbsp cornstarch
  • 2 tbsp water
  • Fresh or Frozen broccoli florets, steamed until crisp tender (as many as you like)
  • Hot cooked brown or white rice
  • Toasted sesame seeds and sliced radishes, for garnish, if desired

Instructions

  • Place beef strips in crock of slow cooker.
    In small bowl or 2 cup glass measure, combine the consomme, soy sauce, brown sugar, oil and garlic. Pour over meat.
  • Put lid on and cook on LOW for 6 -7 hours or on HIGH for 4 hours, or until the meat is fork tender.
  • Turn slow cooker up to HIGH. Combine the cornstarch and the water in a small bowl and stir to dissolve.
  • Add to the beef mixture in the slow cooker and mix. Allow to cook for another 10-20 minutes, or until the sauce thickens.
  • To serve, plate the rice, top with broccoli and then beef and gravy mixture. Finish with sesame seeds and radishes, if desired.

Yield: 4 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 08 hrs. 00 mins.

Check out more recipes at 25 Dump and Go Slow Cooker Recipes.

And for dessert, try these Mexican Hot Chocolate Brownies!

It’s never too late to make healthier choices!


Mmmmmmm…. chicken!

Posted on: December 7th, 2017 by Cathy Mendler No Comments

If you’re craving comfort food on a cold winter’s day, here’s a recipe to try.

CHEESY CHICKEN STUFFED SHELLS – Courtesy of CentsLessMEALS 

Ingredients

  • 1 lb jumbo pasta shells
  • 1 cup ricotta cheese (or cottage cheese)
  • 1/4 cup Parmesan cheese
  • 2 cups cooked shredded chicken
  • 1 1/2 cups mozzarella cheese divided
  • 2 tablespoons fresh parsley
  • 1 tsp garlic powder
  • 12 oz evaporated milk
  • 10.5 oz condensed cream of chicken soup
  • 4 oz herb & garlic cream cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Boil and drain pasta shells until al dente. Rinse in cold water and set aside.
  3. In a medium sized dish combine the shredded chicken, ricotta cheese, 1/4 cup parmesan cheese, garlic powder, parsley, and salt & pepper to taste.
  4. Pour cream of chicken soup into a medium saucepan and heat over medium heat. Stir in evaporated milk and whisk until mixed.
  5. Add cream cheese to soup mixture stirring over medium heat until melted. Remove from heat and stir in 1 cup mozzarella cheese.
  6. Fill pasta shells with chicken mixture and place in a 9×13 pan. Top with sauce and remaining mozzarella cheese. Bake until hot & bubbly (about 25 minutes).

Looking for new cookie ideas this year? Check out 50+ of the BEST Christmas Cookie Recipes.

 

It’s never too late to make healthier choices!
 

 



I Recommend… Fenigo!

Posted on: November 6th, 2017 by Cathy Mendler No Comments

Do you use disposable items when you make lunches? Try saving the environment, and check out Fenigo. Everything you need for a litter-less lunch is available online or at their Waterloo, ON retail location.



Lemon Zucchini Bread and other September Recipes

Posted on: October 5th, 2017 by Cathy Mendler No Comments

Who doesn’t like quick and easy recipes? I can’t wait to try a few of these.

BBQ Chicken & Sweet Potato Sheet-Pan Dish

50 Make-Ahead Breakfasts for Busy Back-to-School Mornings

Lemon Zucchini Bread

LEMON ZUCCHINI BREAD – Cathy Trochelman

Prep Time – 10 minutes
Cook Time – 50 minutes
TOTAL TIME – 1 hour

Ingredients

  • 1 1/2 c. all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 c. sugar
  • 1 c. finely shredded, unpeeled zucchini
  • 1/4 c. cooking oil
  • 1 egg
  • 2 Tbsp. lemon juice
  • 2 Tbsp. finely shredded lemon peel

Glaze

  • 1/2 c. powdered sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest

*Glaze can be doubled if desired.

INSTRUCTIONS

  1. In a medium mixing dish combine flour, baking soda, baking powder, and salt; set aside.
  2. In a separate mixing dish combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon peel. Stir to combine.
  3. Add dry ingredients to zucchini mixture; stir just until combined.
  4. Spoon batter into greased bread pan.
  5. Bake at 350F for 50-55 minutes or until golden brown and set.
  6. Cool in pan on a wire rack 15 minutes, then remove from pan and cool completely.
  7. Once cool, combine ingredients for glaze and drizzle over bread.
It’s never too late to make healthier choices!

 



Some of MY favourites!

Posted on: September 8th, 2017 by Cathy Mendler No Comments

If you’re like me, I like to try new recipes. Whether you’re looking for a new salad, side dish, meat and potatoes or dessert, we’ve covered them all. I can’t wait to try these!

Strawberry Spinach Pasta Salad with Orange Poppy Seed Dresssing

Strawberry Poppy Seed Chicken Salad

Garlic Steak and Potato Foil Packs

Mashed Cauliflower and Spinach

Watermelon Paletas

It’s never too late to make healthier choices!



Who Loves Arugula?

Posted on: August 4th, 2017 by Cathy Mendler No Comments

Looking for a new salad idea? Try this one from The Recipe Critic.

Avocado, Tomato and Cucumber Arugula Salad

Ingredients

  • 2 avocados, sliced
  • 1 English cucumber, sliced
  • 3 Roma tomatoes, diced
  • 1/4 cup red onion, sliced
  • 1 cup arugula
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and pepper
  • 1/4 cup feta cheese

Instructions

  1. In a large dish combine avocado, cucumber, tomatoes, red onion and arugula. Gently toss.
  2. In a small dish whisk the olive oil and lemon juice. Add to the veggies and toss.
  3. Serve with crumbled feta cheese. 

 

And for dessert, try any one of Shape’s 10 Healthy Ice Cream Sandwiches.There are vegan, glutenfree and paleo options too!

It’s never too late to make healthier choices!



Yummy Broccoli Apple Salad

Posted on: July 7th, 2017 by Cathy Mendler No Comments

Summer means lighter meals and ones that are easy to make!

BROCCOLI APPLE SALAD – source unknown

Broccoli, pecans, cranberries, carrots and apples come together to make an amazing salad with delicious flavors and textures. The creamy dressing on top makes this salad absolutely incredible!

Ingredients:

4 cups fresh broccoli florets (about 2 medium heads)
½ cup shredded carrots
¼ cup diced red onion
2 large apples, finely chopped (I used gala apples)
½ cup pecans, coarsely chopped
½ cup dried cranberries

Creamy dressing ingredients:

½ cup lite mayonnaise
½ cup low fat Greek yogurt
2 tablespoons lemon juice
1 tablespoon sugar
¼ teaspoon salt
⅛ teaspoon pepper

Instructions:

In a large dish combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.

To make the dressing: Whisk together mayonnaise, Greek yogurt, lemon juice, sugar, salt and pepper.

Add the dressing to the salad and toss to coat. Chill until ready to serve.

To combine salad and a main course, try this Grilled Lemon Herb Mediterranean Chicken Salad.

And for dessert, try Kris Carr’s Raw Berry Cream Brownies.

 

It’s never too late to make healthier choices!



Mediterranean Chickpea Salad

Posted on: May 4th, 2017 by Cathy Mendler No Comments

MEDITERRANEAN CHICKPEA SALAD – RecipeGirl.com

Ingredients:

Salad:

  • Two 15-oz. cans chickpeas, drained and rinsed
  • 1/4 cup chopped Italian parsley
  • 2/3 cup chopped bell pepper (mix red/yellow/orange)
  • 3/4 cup halved grape tomatoes
  • 3 green onions, sliced
  • 12 kalamata olives, sliced in half
  • 1/3 cup crumbled feta cheese

Dressing:

  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons plain yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon redwine vinegar
  • 1 small garlic clove, minced
  • 1/4 teaspoon cumin
  • salt and pepper, to taste

Directions:

In a large [dish], toss together the salad ingredients. In a separate [dish], whisk together the dressing ingredients. Drizzle the dressing over the salad and toss. Transfer to a serving dish and drizzle juices on top. Refrigerate until ready to serve.

It’s never too late to make healthier choices!



Italian Herb Bruschetta Chicken

Posted on: April 7th, 2017 by Cathy Mendler No Comments

I can’t wait to try this recipe from Cafe Delites.

Italian Herb Bruschetta Chicken

Ingredients

Chicken:

  • 2 large boneless, skinless, chicken breasts, halved horizontally to make 4 fillets
  • 3 teaspoons Italian spices*
  • 2 teaspoons minced garlic
  • salt to taste
  • 1 tablespoon of olive oil (for cooking)

*If you don’t have Italian spices, use Italian dried herbs. Or combine 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon dried parsley together.

Topping:

  • 4 Roma tomatoes, finely chopped
  • ¼ of a red onion, finely chopped (or 3 cloves finely chopped garlic)
  • 4 tablespoons shredded fresh basil
  • 2 tablespoons olive oil
  • salt to taste

½ cup freshly shaved Parmesan cheese

Balsamic Glaze: (you can use store bought, or this recipe)

  • ½ cup balsamic vinegar
  • 2 teaspoons brown sugar (optional)

Instructions:

  1. Coat chicken with Italian spices, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
  2. Combine the tomatoes, red onion, basil, olive oil in a bowl. Add salt. Top each chicken breast with the tomato mixture and Parmesan cheese.
  3. Serve immediately with balsamic glaze (optional).

Balsamic Glaze:

If making your own, prepare while chicken is cooking.

Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

It’s never too late to make healthier choices!

 

 



Lemon Cheesecake Mousse

Posted on: March 8th, 2017 by Cathy Mendler No Comments


This recipe may not be super healthy, but I couldn’t resist sharing Cooking Classy’s Lemon Cheesecake Mousse. It’s so nice to see bright spring colours!

It’s never too late to make healthier choices!