Posts Tagged ‘healthy eating’

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!

 

 



77 Recipes

Posted on: February 10th, 2017 by Cathy Mendler No Comments


Tired of the same old thing for dinner! Try 77 Recipes’ Teriyaki Chicken Casserole.

It’s never too late to make healthier choices!



Cleaning Your Grill

Posted on: October 6th, 2016 by Cathy Mendler No Comments

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!



Healthy Summer Recipes!

Posted on: August 4th, 2016 by Cathy Mendler No Comments


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!

Posted on: June 15th, 2016 by Cathy Mendler No Comments

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!

Posted on: May 6th, 2016 by Cathy Mendler No Comments

     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!

Posted on: March 31st, 2016 by Cathy Mendler No Comments

                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.

 



Our Newest Healthy Recipe…

Posted on: March 8th, 2016 by Cathy Mendler No Comments

  HEALTHY CHICKEN WITH POTATOES AND SQUASH



Healthy eating doesn’t need to cost a lot of money OR time!

INGREDIENTS

2 tablespoons minced garlic, divided
1 teaspoon salt
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon dried rubbed sage
1 (3 1/2-pound) roasting chicken
Cooking spray
12 ounces red potatoes, cut into wedges
1 1/2 cups cubed peeled butternut squash (about 8 ounces)
2 tablespoons butter, melted

PREPARATION

1. Preheat oven to 400°.

2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.

3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into the meaty part of the thigh registers 165°. Let stand 10 minutes. Discard skin.

For more recipes, check out our GET HEALTHY archives.

 



Homemade Mac & Cheese

Posted on: January 28th, 2016 by Cathy Mendler No Comments

  HEALTHY HOMEMADE MAC & CHEESE



INGREDIENTS
•    3 tablespoons plain dry breadcrumbs
•    1 teaspoon extra virgin olive oil
•    1/4 teaspoon paprika
•    1 16-ounce or 10-ounce package frozen spinach, thawed
•    1 3/4 cups low-fat milk, divided
•    3 tablespoons all-purpose flour
•    2 cups shredded extra-sharp cheddar cheese
•    1 cup low-fat cottage cheese
•    1/8 teaspoon ground nutmeg
•    1/4 teaspoon salt
•    Freshly ground pepper, to taste
•    8 ounces (2 cups) whole-wheat elbow macaroni (or penne)

PREPARATION
1.    Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.

2.    Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.

3.    Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in cheddar cheese until melted. Stir in cottage cheese, nutmeg, salt and pepper.

4.    Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.

5.    Bake the casserole until bubbly and golden, 25 to 30 minutes.


For more recipes, check out our GET HEALTHY archives.



Start the New Year With A New Recipe!

Posted on: January 5th, 2016 by Cathy Mendler No Comments

TRY THIS LIGHT AND DELIGHTFUL RECIPE!

                        roasted pear grape kuchen

           ROASTED PEAR AND GRAPE KUCHEN

INGREDIENTS
1/2 cup warm 2% reduced-fat milk (100° to 110°)
2 1/4 teaspoons dry yeast
1/2 cup granulated sugar, divided
2 tablespoons canola oil, divided
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
9 ounces all-purpose flour (about 2 cups)
6 tablespoons unsalted butter, softened and divided
Baking spray with flour
1 1/2 cups seedless red grapes
2 firm peeled pears, cut into 1/4-inch-thick slices
1/4 cup chopped pecans
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 1/2 cups frozen reduced-calorie whipped topping, thawed

PREPARATION
1. Combine milk, yeast, and 1/2 teaspoon granulated sugar in a large bowl; stir with a whisk. Let stand 5 minutes.

2. Add remaining granulated sugar, 1 tablespoon oil, vanilla, rind, salt, nutmeg, and eggs; beat with a mixer at low speed until well combined. Add flour; beat at low speed 5 minutes or until batter is smooth. Add 5 tablespoons butter, 1 tablespoon at a time, beating after each addition. Smooth batter into a 9-inch springform pan coated with baking spray. Cover and let rise in a warm place (85°), away from drafts, 1 1/2 hours.

3. Preheat oven to 450°.

4. Combine remaining 1 tablespoon oil, grapes, and pears; arrange in a single layer on a baking sheet. Bake at 450° for 20 to 25 minutes or until tender. Cool completely. Reduce oven temperature to 350°.

5. Melt remaining 1 tablespoon butter. Combine grape mixture, butter, pecans, brown sugar, and cinnamon. Arrange mixture over dough. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack. Remove from pan, and place on a serving platter. Serve with whipped topping.

our very best suggestion for simplifying your Holiday? Remember the reasons why you are celebrating and the things that are most important to you!
Thanks to Deb Wise at myrecipes.com!

For more healthy and delicious recipes, check out our Archives!