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| More Healthy Recipe and Tips |
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by Brenda Hyde I am sure like I did, most of you had a rough time eating healthy over the holidays. We managed to do fairly well at home, but visiting was when it was hard to resist the desserts and fatty food. The great thing about the New Year is it really can be a fresh start. So, let's go over our new tips and recipes so we can start over on our "lifestyle" changes! The Tips: Try to emphasize the side dishes at meals. It's much better to eat less of your main dish and more of the hot vegetables, salads and other low fat or fat free side dishes. Make sure you have at least two to choose from. Keep fruit and vegetables available at all times for snacking. Some great choices right now are tangerines, oranges, baby carrots, or apples. If you keep at least one on hand all the time you will tend to eat it instead of something less healthy. Now that you are using so much less meat at your meals you can vary the type you use. I was always buying the meat that was on sale because of our budget. Yes, I still do that, but I also pick up small packages of fish, boneless chicken and even boneless pork. I can do a lot with just a half a pound of these so it still works into our budget. The Recipes: Pasta and Bean Soup 2 tablespoons olive oil 4 cloves garlic, minced 12 ounce can tomato paste 2 cans (15 ounces) Great Northern beans, undrained 2 tablespoons fresh basil, chopped 2 tablespoons fresh parsley, chopped 2 cans (14 1/2 ounce) chicken broth 3 1/2 cups hot water 1/2 cup small pasta shells 1/2 tsp. pepper Parmesan Cheese, optional In a large pan, heat oil; sauté garlic until light golden. Stir in tomato paste, beans and liquid, and the herbs. Cook for 2 minutes. Stir in broth and water then bring to boil. Add pasta and pepper. Cook for 8 minutes; stirring occasionally, or until pasta is tender. Serve with Parmesan cheese if desired. Serves 10. Per Serving: Calories:220, Fat: 4 g., Cholesterol:0 Click here for a printer-friendly recipe Potato Soup 1 cup green onions, thinly sliced 2 tablespoons oil 1 large potato, peeled and diced 2 cups chicken stock Dash pepper Dash nutmeg salt to taste 1 can (5 ounces) evaporated milk Sauté green onions in oil. Add potato, stock, pepper, salt and nutmeg. Bring to a boil, turn down heat and simmer until potatoes are soft; about 10 minutes. Blend in blender until smooth. Add evaporated milk and heat again. Yields 1 quart. Per 1 cup: Calories: 157, Fat: 9 g., Cholesterol: 10 mg. Click here for a printer-friendly recipe Rolled Herb Biscuits 2 cups reduce fat baking mix (such as Bisquick) 3/4 cup milk 1 tablespoon Parmesan cheese 2 tsp. parsley flakes 1 tsp. minced onion 1/2 tsp. Italian seasoning ( or a mixture of basil and oregano) Heat oven to 350 degrees. Mix all ingredients until soft dough forms. If dough is too sticky, gradually add in more baking mix (up to 2 tablespoons) to make dough easier to handle. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead gently 10 times. Roll out 1/2 inch thick. Cut with 2 inch biscuit or cookie cutters dipped in mix. Place on ungreased cookie sheet. Bake 10 minutes or until golden brown. Makes 10 biscuits. Calories: 140, Fat: 3 g., Cholesterol: 0 mg. Click here for a printer-friendly recipe |
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About the Author: Brenda is a wife, and mom to three living in Michigan. She is editor of http://oldfashionedliving.com where you will find more herb and recipe features. |
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Happy Halloween
