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Healthy Recipe Contest

Starting Wednesday, April 16th 2008 and running for the next four weeks (ending May 13th) Humana will be sponsoring a Healthy Recipe Contest in the Healthy Recipe Group.

Each week one recipe posted that week will be picked at random and the lucky Eons member who posted it will receive a $25.00 Gift Certificate to Target. The recipe will also be posted into the Humana Healthy Recipe widget which you can get by grabing it at this link: view link

To enter, simply create a new post with your recipe! Happy Healthy Eating!

photo of HealthForLife
posted by HealthForLife
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Family Doin Salad

1 can of peas drained
1 can of corn drained
2 cans of cut green beans drained
1/2 cup sugar (or substitute)
1/2 cup vinegar

mix well and chill

optional ingredients: diced onion, pimento, olives, peppers or use your imagination.
maryanncostello@sbcglobal.net

photo of EowynofRohan
posted by EowynofRohan
22 days ago
Chicken and Dumplings

For Slow cooker.

1 cup skinless chicken, large chop
2-3 cups low-salt chicken broth
1/4 cup white wine, optional
2 carrots roughly chopped
1 medium red or yukon potato-medium dice
2 stalks celery chopped
1/2 - large onion chopped
To taste:
Herbs du Provence,
seasoned salt, optional
pinches of oregano and
thyme
fresh black pepper.
Start by cooking chicken in broth and wine with
celery, onion and carrots.
Add potato mid-way through with
all the herbs.
Towards the end...perhaps 2 1/2 hours,
add dumplings...either premade or from sratch.
Replace lid and cook for another 20 minutes or until
dumplings are done.
Sprinkle some more fresh black pepper over all
if you like.
No need to add thickener, the potato and dumplings will
do that.

photo of zen2
posted by zen2
22 days ago
CRAB & QUINOA STUFFED PORTABELLO

INGREDIENTS

2 5” PORTABELLO
1 CUP CRAB MEAT
2 CUPS COOKED QUINOA
1 RED BELL PEPPER FINELY DICED
1 CLOVE GARLIC MINCED
EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER

PREPARATION

Preheat oven to 400*
Remove the stems, peel and dice.
Remove the gills and discard.
Oil the Portabellos and season lightly with salt & pepper
Combine the mushroom stems, crab, quinoa, bell pepper and garlic. Add 2 tablespoons of Olive Oil. Taste and season as needed.
Divide between the 2 Portabello caps. Mound as high as necessary.
Place in oven and bake until the caps collapse and the quinoa mix is heated to 160*.
Remove from baking dish, top with some Parmesan Reggiano and serve.

photo of doncdc
posted by doncdc
19 days ago
I have delicious sandwich I want to share.
Two slices of thick pumpernicle bread or some kind of dark bread, mayonaise, for both sides, sliced Star fruit, Turkey slices or low sodium ham slices. Butter lettuce. Put it together with the Star fruit under the lettuce. It is so good. You will love it. Low fat mayo has chemicals in it. the regular kind is so much better. You will love it. It was a big hit in my family. Anna
photo of brightsoul
posted by brightsoul
3 days ago