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Apple Turkey Picadillo

Recipe By :Eating Well Test Kitchen
Serving Size : 2

2 teaspoons extra-virgin olive oil
1/3 cup red onion -- finely chopped
1 clove garlic -- minced
8 ounces ground turkey -- 99%-lean
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
1 tablespoon cider vinegar
1 medium green apple -- peeled and chopped (
1 cup chopped tomato
3 tablespoons green olives -- chopped
1/2 teaspoon Worcestershire sauce
1/4 cup scallion greens -- sliced

Heat oil in a large skillet over medium heat. Add onion and garlic; cook until soft, stirring often, about 2 minutes. Add turkey; cook, stirring and breaking up, until lightly browned, 4 to 6 minutes.

Stir in cumin, oregano, salt, pepper and cloves; cook for 30 seconds. Stir in vinegar, scraping up any browned bits. Stir in apple, tomato, olives and Worcestershire sauce. Reduce heat and gently simmer, stirring often, until any liquid in the pan has reduced to a syrupy glaze, about 8 minutes. Stir in scallion greens and serve.

Source:
"Eating Well Magazine, October 2007, "Healthy in a Hurry Serves 2 Sweet Fall Days"
Copyright:
"2007 Eatng Well, Inc"
Start to Finish Time:
"0:30"

NOTES : Picadillo is a Latin American dish, usually made with ground beef and often served as a burrito filling. Here's a whimsical take with apples and ground turkey. Serve with warm corn tortillas or on crisp romaine or Bibb lettuce leaves.
Serving Size = 1 1/4 cup
Weight Watchers = 5 points

Hungarian Apple Soup

Recipe By :Eating Well Test Kitchen
Serving Size : 2

2 teaspoons canola oil
1 medium tart apple -- peeled and finely ch
3/4 cup Yukon Gold potatoes -- diced peeled
1/3 cup yellow onion -- finely chopped
1/4 cup celery -- thinly sliced, plus
1/4 teaspoon salt
1/4 teaspoon dried sage
1 Pinch paprika -- preferably hot Hunga
Freshly ground pepper to taste
1 can low-sodium chicken broth -- (14 ounce)
3 tablespoons low-fat sour cream

Heat oil in a medium saucepan over medium heat. Add apple, potato, onion
and celery; cook, stirring often, until the onion is translucent, about 5
minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour
in broth and bring to a simmer. Reduce heat, cover, and gently simmer
until the potato is tender when pierced with a fork, 10 to 15 minutes.

Transfer the soup to a large blender or food processor, add sour cream and
process until smooth. (Use caution when pureeing hot liqu ids.) Garnish
with celery leaves, if desired.

Source:
"Eating Well Magazine, October 2007, "Healthy in a Hurry Serves 2:Sweet Fall Days""
Copyright: "2007 Eatng Well, Inc."
Start to Finish Time: "0:35"

NOTES : There's a long Eastern European tradition of hearty apple soups. This version is rather Americanized--although the hot Hungarian paprika recalls its roots. Float some cocktail shrimp or a mound of lump crabmeat in each bowl to make it a main course.

Serving Size = 1 1/2 cups
Weight Watchers = 4 points

Here is a healthy recipe site

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they have some good healthy recipes here.

Curry seasoning is very good for your health

Curried Mushroom Barley Soup

Serving Size : 10

1 cup sliced carrots
1 cup chopped onion
1 pound fresh white mushrooms -- sliced (about 5 cups)
8 ounces smoked ham -- diced (about 1 1/2 cups)
4 teaspoons curry powder (4 to 5 teaspoons)
2 13 3/4-ounce cans ready-to-serve chicken broth
1 14 1/2-ounce can stewed tomatoes
1/2 cup quick-cooking barley

In a large saucepan melt butter. Add carrots and onion; cook, stirring occasionally until carrots are nearly crisp-tender, about 5 minutes.

Add mushrooms; cook, stirring frequently until mushrooms are tender, about 5 minutes.

Add ham and curry powder; cook stirring constantly, until curry is fragrant, 30 to 60 seconds.

Stir in chicken broth, tomatoes and barley. Bring to a boil; reduce heat and simmer covered, until barley is tender, about 10 minutes.

Source:
"The Mushroom Council"
Yield:
"10 3/4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 6g Fat (34.9% calories from fat); 8g Protein; 16g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 589mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

I'm new to this group and could use some good healthy recipes. I like to use whole grain wraps for sandwiches or whole grain pita bread.
Looking forward to reading more recipes.
Beanie40

Creole Halibut Bits

Recipe By :Nancy, Juneau, Alaska
Serving Size : 4

2 pounds halibut -- cut into 1" squares
Margarine
1/2 cup onion -- chopped
1 clove garlic -- minced
3 tablespoons cooking oil
1/2 cup green bell pepper -- chopped
1 bay leaf
1 16-ounce can whole tomato -- chopped
1 teaspoon salt
1/8 teaspoon pepper
Tabasco to taste

Lightly grease a 9 × 9 baking dish with margarine. Place cubed halibut in baking dish, cover and bake in a 350º degree oven for 20 minutes, or until fish flakes easily with a fork.

While fish is baking, prepare the Creole sauce. Cook chopped onion and minced garlic clove in cooking oil until yellowed. Add chopped green pepper, bay leaf, whole tomatoes (cut into bite-sized pieces), salt, pepper. Simmer uncovered for 20 minutes. May add Tabasco, as desired. When fish is done, drain off excess liquid. Pour creole sauce over halibut and serve hot.

Source: "Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/ COMMERCE/asmihp.htm"

Per Serving 376 Calories; 16g Fat (38.6% calories from fat); 49g Protein; 8g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 666mg Sodium.
Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 2 Fat.

Free Graffiti Comments Generator

This is the governments data base of food content. it is a search window. Can be used for any foods you need to know the content of what is in it and how much.

there is a drop down for different categories.

view link

enjoy

New Year, New You - Recipes from Recipe Zaar. view link

I use low fat mayo and sugar free pickles for this and no peppers I don't like raw peppers, and I mince the celery. I have been known to add leftover roast, cubed, or canned tuna.

Knott's Berry Farm's Pea Salad

Serving Size : 2

3/4 pound frozen peas -- rinsed in hot water, but not thawed
1/2 cup sweet pickle chips -- chopped
1/4 cup diced red bell peppers
1/2 cup diced celery
3 hard-boiled eggs, whites only -- sliced
2 tablespoons finely-chopped onions
1/4 cup cubed American cheese
=== DRESSING ===
1 cup mayonnaise
1 tablespoon sugar
1tablespoon chopped sweet pickle chips
3/4 teaspoon diced red bell pepper

In a large bowl, combine salad ingredients. In a separate bowl mix dressing ingredients. Add to salad mixture and gently toss.