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Category: healthy eats

  1. Wednesday, January 31, 2007

    Fancy Coleslaw

    Fancy means more ingredients, ie more work, but yummier
    From Pat Maynard, my awesome mother-in-law

    • 3/4 C mayo
    • 3/4 C miracle whip
    • 1/2 t. celery seed (1 t.)
    • 2 t. seasoned salt
    • 1/4 C olive oil
    • 1/2 C white vinegar
    • 1/2 C sugar
    • 1 T dry mustard
    • 1/3 t. pepper
    • 1 head cabbage
    • 4 grated carrots
    • 1 chopped pepper
    • finely chopped onion

  2. Chunky Banana Sweet Potato Mash

    From Adrianne Campbell (from Cuisine at Home magazine)
    Good side dish for Chili Chicken Skewers
    2 lb. sweet potatoes, peeled, cubed in 1 inch cubes
    1 banana
    2 T. honey
    2 T. jalapeno, seeded and minced
    1/4 cup orange juice

    Bring potatoes to boil in salted water. Cook until really tender (about 15 minutes) Drain, return to pan to dry out over medium heat for a couple of minutes. Off heat, add remaing ingredients and mash to desired consistency. Serve w/ salt and pepper.

  3. Roasted Veggies & Potatoes

    From Lindsey Johnson
    Whatever I have on hand””carrots, zucchini, broccoli (a new addition!), onions and potatoes are cut into chunks, drizzled with olive oil and sprinkled generously with salt and pepper. I put them in a very hot oven, about 450 degrees F, until they are golden, but not overcooked. About 15 to 20 minutes depending on how thick the veggies are cut. When I feel adventurous in the breath department, I add lots of sliced, fresh garlic. You will be eating your veggies like candy.

  4. Zucchini & Chicken Salad

    Zucchini & Chicken Salad
    From Adrianne Campbell
    Recipe type: Side Dish
    • ¼ cup plus 1 tablespoon olive oil
    • ¼ cup fresh lemon juice
    • Salt and pepper
    • 1¼ pounds zucchini, thinly sliced
    • 1 pound boneless, skinless chicken breasts
    • 1 bunch (about 8 ounces) chopped spinach
    • ½ red onion, thinly sliced
    • ¾ cup chopped & toasted pecans
    • ¼ cup grated Parmesan cheese
    • ¼ cup chopped fresh mint
    1. In a large bowl, whisk together ¼ cup olive oil, lemon juice, and salt and pepper to taste. Add zucchini; toss to coat, and let marinate while cooking chicken.
    2. In a large nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Season chicken breasts with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from skillet, and slice thinly.
    3. Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.
    This recipe can also be made using leftover or store-bought roasted chicken. To save time, I usually just bake some frozen chicken breasts earlier in the day or the night before and then chop it. I also toast the pecans to bring out the flavor. It makes A LOT of salad”¦ great if you have company over. Otherwise, just make half of it and make the other half another night.

    onion web

  5. Classic Coleslaw

    Classic Coleslaw
    From: Me!
    • ½ cup Mayo
    • 2 tablespoons vinegar
    • 1 teaspoon sugar
    • 2 tablespoons milk
    • 2 teaspoons celery seed
    • ¼ teaspoon dry mustard
    1. Add dressing to 1 bag of coleslaw mix.

    coleslaw web

  6. Spinach Grapefruit Salad


    Mix. So simple, so good.

  7. Kitchen Sink Quesadillas

    Click here to see a dedicated blog post about this recipe, with adaptations and notes on the recipe provided.

    Kitchen Sink Quesadillas
    From: Real Simple magazine These are really good, and you can cook all your quesadillas at once, which is nice
    Recipe type: Main Dish
    Cuisine: Mexican
    Serves: 4
    • 1 15.5-ounce can black beans, drained
    • 1 11-ounce can corn kernels, drained
    • ¾ cup salsa, drained
    • 1 8-count package large flour tortillas
    • 1½ cups (6 ounces) shredded Cheddar or Monterey Jack
    • 1 small red onion, thinly sliced
    • ⅓ cup fresh cilantro leaves
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • Juice of 1 to 2 limes
    • 2 tablespoons extra-virgin olive oil
    • 1 head romaine lettuce, sliced 1 inch thick
    1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
    2. Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
    3. Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.


  8. Santa Fe Salad

    – 2 hearts of romaine, chopped up
    – 1 granny smith apple, chopped
    – Handful or two of cubed gouda
    Cornbread croutons
    – 3 handfuls of corn (canned or frozen or fresh”¦whatever you’ve got!)
    – 1/2 can black beans, rinsed and drained
    – Chopped walnuts (optional – I always leave these out)
    – Thinly sliced red onion (also optional)
    – Chopped cooked chicken (optional – I never do the chicken, actually – but it would be a yummy addition)
    – Ranch dressing

    Combine all the ingredients and eat!

  9. Cilantro Pesto

    Cilantro Pesto
    From Adrianne Campbell (from Cuisine at Home magazine)
    Recipe type: Side Dish
    • 2 cups fresh cilantro leaves
    • 1 cup fresh parsley leaves
    • ¼ peanuts ”” or pine nuts
    • ¼ fresh lime juice
    • 2 cloves garlic
    • ½ cup olive oil
    • salt to taste
    1. Process all ingredients in a food processor except the olive oil until minced. Add the olive oil, blend until smooth.
    This is really good with rice as a side to Chili Chicken Skewers.

    cilantro pesto sm wb

  10. Raspberry Vinaigrette

    Raspberry Vinaigrette
    Cuisine: Side Dish
    • 2-4 tablespoons raspberry preserves (experiment with apricot or other fruits)
    • 4 tablespoons apple cider (or white wine) vinegar
    • 4 tablespoons good-quality olive oil
    • coarse salt
    • freshly ground black pepper
    • pinch of sugar
    • a little Dijon mustard
    1. Whisk all ingredients together and adjust seasonings to taste. Keeps for about a week in the fridge.