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Healthy Living Healthy Living

Healthy recipes

Posted by on Sep. 9, 2011 at 2:31 PM
  • 81 Replies
1 mom liked this

Here is a recipe I thought I would share with everyone.

 

Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling
and perfect for your slow cooker. You can also add shrimp during the last 20 minutes of cooking, if
you like. If the dish is a little too spicy for the kids, add 1 tablespoon of plain yogurt to their serving.
Serve with a glass of milk and a cucumber salad.

INGREDIENTS
1 tbsp canola oil
4 medium carrots (about 2 cups), sliced
1⁄4-inch thick
1 onion, thinly sliced
3 garlic cloves, peeled and thinly sliced
2 tbsp curry powder
1⁄2 tsp cayenne
1⁄2 tsp turmeric
4 to 5 Yukon Gold or red potatoes,
quartered
8 ounces fresh or frozen green beans
3 cups canned chickpeas, drained and
rinsed
2 large tomatoes, diced (1 cup)
2 cups vegetable stock
1⁄2 cup frozen peas
1⁄2 cup light coconut milk

DIRECTIONS
1. In a sauté pan, heat the oil until moderately
hot. Add the carrots and onion and sauté for
3 to 4 minutes. Add the garlic, curry powder,
cayenne, and turmeric to the pan. Continue to
cook for 2 minutes more or until the spices become
fragrant.
2. Remove the vegetables from the pan and
transfer to a slow cooker. Add the potatoes,
green beans, chickpeas, tomatoes, and vegetable
stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.


by on Sep. 9, 2011 at 2:31 PM
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Replies (1-10):
GlitterGulchMom
by New Member on Sep. 9, 2011 at 3:40 PM
2 moms liked this
This is super good and really filling and MAJORLY healthy :-)
 
Lime Chicken Taco's
 
4 chicken breasts, pounded to 1 inch thickness
1/2 cup fresh lime juice
3 tablespoons sugar
1 tablespoon EVOO
1 teaspoon black pepper
1/2 teaspoon salt
1 red onion, sliced
1 bell pepper, sliced
8-10 6-inch corn tortillas
aluminum foil
 
Marinate the chicken in lime juice, sugar, EVOO, pepper, and salt for 1-2 hours. Wrap veggies in aluminum foil. Grill the chicken until it is no longer pink and is getting nice char markings. Also place the veggies on the grill, flipping every few minutes. Remove and veggies from the grill. Slice chicken into strips. Serve chicken in warmed corn tortillas topped with veggies.
tina30218
by Tina on Sep. 10, 2011 at 1:14 PM

Yum this sounds really good I will have to give it a try.

celestegood
by Ruby Member on Sep. 10, 2011 at 1:24 PM

NOM!  Thanks for sharing this! I will definitely try this.  I LOVE LOVE LOVE my veggies.

tina30218
by Tina on Sep. 10, 2011 at 1:33 PM

Same here I am a big veggie person.

celestegood
by Ruby Member on Sep. 12, 2011 at 10:06 AM

I always have been!  I was the kid who was devoring the broccoli and any other veggie I could!  Even brussel sprouts!  lol

Quoting tina30218:

Same here I am a big veggie person.


tina30218
by Tina on Sep. 14, 2011 at 12:35 PM

Here is another healthy recipe.

 

Cucumbers give this guacamole a refreshing flavor.

INGREDIENTS
2 ripe avocados, peeled and chopped
1/3 medium organic* cucumber, chopped
1/3 medium onion, chopped
1 garlic clove, minced
1 tsp cumin powder
1 squeeze lemon (about 1-2 Tbsp juice)
Salt to taste (about 1/2 tsp)

DIRECTIONS
Add all ingredients to blender or food processor and process to desired consistency. Add salt (about 1/2 tsp) to taste. Serve chilled. Enjoy with your favorite chips or tortillas.

*Note: If using conventional (non-organic) cucumber, peel skin and discard.


tina30218
by Tina on Sep. 14, 2011 at 12:39 PM

Another recipe.

 

INGREDIENTS
1/3 c whole-wheat bread crumbs
8 ounces boneless, skinless chicken, cut into bite-size chunks
2 T hot sauce
1 t onion powder
1 t garlic powder
1 t cayenne pepper
1 t black pepper


DIRECTIONS
Preheat oven to 375 degrees Fahrenheit. Place bread crumbs in a pie pan, add seasonings and mix well. Place chicken pieces in a separate dish, and cover and toss with hot sauce. Spray a sheet pan with nonstick spray. Give each piece of chicken a shake, and then coat it evenly with the crumbs. Use one hand for the wet ingredients and one for the wet ingredients so that the bread crumbs will not clump. Place the chicken on the sheet pan. Bake for 10 minutes, then turn over . Flip and bake for an additional 7-8 minutes or until fully cooked. Serve with more hot sauce, if desired, or bleu cheese dressing. (Nutrition info not included!) Don't forget the celery!


matreshka
by Bronze Member on Sep. 14, 2011 at 12:39 PM

looks great! thanks for this!

tina30218
by Tina on Sep. 15, 2011 at 10:16 AM

Your welcome matreshka

celestegood
by Ruby Member on Sep. 15, 2011 at 11:53 AM

Same here!  Thanks for sharing!

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