Recipe: Spicy Vegetable Soup
Summary: Fresh basil adds a bright spark to this vinegary, vegetable-stuffed soup, full of the traditional flavors of the Mediterranean. Alternatively, pesto adds a nutty richness to the soup.
Spicy Vegetable Soup Recipe
Author: Marc Jennings | Published: Jan 10th, 2010 | Category: Healthy RecipesSlow-Cooker Black Bean-Mushroom Chili Recipe
Author: Marc Jennings | Published: Jan 9th, 2010 | Category: Healthy Recipes
Recipe: Slow-Cooker Black Bean-Mushroom Chili
Summary: Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.
Turkey Cutlets with Lemon Caper Sauce Recipe
Author: Marc Jennings | Published: Dec 10th, 2009 | Category: Healthy RecipesRecipe: Turkey Cutlets with Lemon Caper Sauce
Ingredients
- 2 tablespoon all-purpose flour
- 1/4 teaspoon freshly ground pepper
- 8 ounces turkey cutlets
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1/2 teaspoon minced fresh thyme
- 1 tablespoon water
- 1 cup reduced-sodium chicken broth, (see Tips for Two)
- 1 tablespoon capers, rinsed and roughly chopped
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh parsley
Instructions
- Combine flour and pepper in a shallow dish. Dredge turkey in the flour mixture. Reserve 2 teaspoons of the flour mixture.
Sauteed Chicken Breast with Creamy Chive Sauce Recipe
Author: Marc Jennings | Published: Dec 10th, 2009 | Category: Healthy RecipesRecipe: Sauteed Chicken Breast with Creamy Chive Sauce
Ingredients
- 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
- 1 teaspoon kosher salt, divided
- 1/4 cup plus 1 all-purpose flour, divided
- 3 teaspoons extra-virgin olive oil, divided
- 2 large shallots, finely chopped
- 1/2 cup dry white wine
- 1 14-ounce c reduced-sodium chicken broth
- 1/3 cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup chopped chives, (about 1 bunch)
Salmon With Roasted Chile-Mango Sauce Recipe
Author: Marc Jennings | Published: Dec 10th, 2009 | Category: Healthy RecipesRecipe: Salmon with Roasted Chile-Mango Sauce
Ingredients
- 3 teaspoons extra-virgin olive oil, divided
- 1/2 cup thinly sliced shallot, (about 1 medium)
- 2 teaspoons coriander seed
- 1-2 dried red chiles, such as Thai, cayenne or chile de arbol, stem end removed (see Note)
- 1 medium mango, ripe, slightly soft, peeled (see Tip) and diced (about 1 cup)
- 2 tablespoon fresh cilantro, finely chopped, divided
- 4 medium clo garlic, minced
- 1/2 teaspoon salt
- 1 pound salmon fillet, skin removed (see Tip)
Instructions
- Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
Couscous & Fruit Salad Recipe
Author: Marc Jennings | Published: Dec 10th, 2009 | Category: Healthy RecipesRecipe: Couscous & Fruit Salad Recipe
Ingredients
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon orange juice
- 1 tablespoon cider vinegar
- 2 teaspoons finely chopped shallots
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups cooked whole-wheat couscous
- 1 cup chopped nectarine
- 1 cup mixed fresh berries, such as blueberries and raspberries
- 2 tablespoon toasted sliced almonds, (see Tip)
Instructions
- Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.
Miso Soup Recipe
Author: Marc Jennings | Published: Dec 10th, 2009 | Category: Healthy RecipesRecipe: Miso Soup
Ingredients
- Ingredients
- 2 teaspoons dashi granules
- 4 cups water
- 3 tablespoons miso paste
- 1 (8 ounce) package silken tofu, diced
- 2 green onions, sliced diagonally into 1/2 inch pieces
Instructions
- In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.