Posts in the ‘Select Recipes’ Category

Couscous: Curried Apple Couscous

March 18th, 2010 by Angela, Nutritionist

Tweet You can also make this with plums… Serves 6 4 tablespoons unsalted butter 1 tablespoon curry powder 1 medium apple, cored and chopped 3 green onions, washed, trimmed, and thinly sliced 1 cup whole wheat couscous (or regular) 1 3/4 cup water 1 teaspoon sea salt 1/2 cup pine nuts, toasted Small handful ofRead the rest of this entry…



Couscous and Tomato Stuffed Eggplant

March 18th, 2010 by Angela, Nutritionist

Tweet Serves 6 1/2 head garlic 4 small eggplants 2–3 TB olive oil 1 medium onion, peeled and finely chopped 1 yellow or red bell pepper, cored, seeded, & cut into 1/4th inch dice 1 tsp salt 1/2 tsp freshly ground black pepper 3/4 cup uncooked couscous 1 TB grated lemon zest, finely chopped 1/4Read the rest of this entry…



Shrimp Scampi

March 18th, 2010 by Angela, Nutritionist

Tweet “This is a good example of how Italian American restaurant cooks adapt a basic Italian food idea. Scampi is a Venetian dialect word for a local prawn, rarely found in American markets. So Italian American cooks use shrimp instead, cooking it with a little garlic.” -John Mariani Yield: 4 servings (serving size: 7 shrimp)Read the rest of this entry…



Fettuccine Alfredo – Healthy!

March 18th, 2010 by Angela, Nutritionist

Tweet Yield: 4 servings (serving size: 1 cup) Ingredients 1  tablespoon  butter 2  garlic cloves, minced 1  tablespoon  all-purpose flour 1 1/3  cups  1% low-fat milk 1 1/4  cups  (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided 2  tablespoons  1/3-less-fat cream cheese 1/2  teaspoon  salt 4  cups  hot cooked fettuccine (8 ounces uncooked pasta) 2  teaspoons Read the rest of this entry…



Sausage and White Bean Ragout

March 18th, 2010 by Angela, Nutritionist

Tweet The flavorful sausage and bold escarole are filling additions to this French-accented stew. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor. Serve with a crusty baguette or rolls. Serves 4  (serving size: 1 1/4 cups soup and 1 1/2 teaspoons cheese) Ingredients 12  ounces  sweet turkeyRead the rest of this entry…



Coconut Curry Tofu

March 18th, 2010 by Angela, Nutritionist

Tweet “This exotic dish is easy to make, and blends the exciting flavors of ginger and chile paste with fresh vegetables in a creamy coconut milk base. Serve over rice.” Serves 6 2 bunches green onions 1 (14 ounce) can light coconut milk 1/4 cup soy sauce, divided 1/2 teaspoon real maple syrup 1 1/2Read the rest of this entry…



Chicken: Coconut Curry Chicken Recipe

March 18th, 2010 by Angela, Nutritionist

Tweet This is a simple skillet meal. You can use any Thai seasoning or curry you like. There are jars of Thai curry paste on the market of various types, or you can use a powdered mixture. My favorite powder for this dish are Penzeys* Sate Seasoning mix, which is really yummy. Ingredients: 1 lb.Read the rest of this entry…



Chocolate Coconut Balls

March 18th, 2010 by Angela, Nutritionist

Tweet This easy and quick recipe is perfect for last minute gift giving. Combine Equal parts: Cacao nibs (Theo’s chocolate works wonderfully) Almond butter Coconut butter Combine ingredients in bowl and mix together. Form 2″ diameter balls by rolling between palms of your hand or on nonporous surface. Roll ball in shaved coconut. Angela Pifer,Read the rest of this entry…



Crockpot: Smoky Slow Cooker Chilie

March 18th, 2010 by Angela, Nutritionist

Tweet Pork shoulder is usually sold in weights greater than a pound. Ask your butcher to trim off the amount you need, or look for pork shoulder steaks. Serve with corn bread. Cooking spray 1 pound ground pork 1 pound boneless pork shoulder, cut into 1/2-inch pieces 3 cups chopped onion 1 3/4 cups choppedRead the rest of this entry…



Chicken Millet Skillet

March 18th, 2010 by Angela, Nutritionist

Tweet Serves 6 to 8 This complete meal is simple to prepare and packed with flavor and nutrition. Use kale or spinach instead of the Swiss chard, if you like. Or substitute chicken legs or quartered breasts for the thighs, too. Ingredients 2 tablespoons canola or olive oil, divided 8 (about 2 1/2 pounds) skinlessRead the rest of this entry…