Everyone has the privilege of getting their hands dirty at Healthy Hands Cooking. We work with fresh ingredients and learn new and interesting facts. For example, did you know that fresh garlic has anti-oxidant and cancer-fighting qualities?
We use fresh ingredients like hand-picked Rosemary in our recipes. Click on the picture to see our recipes.
We reduced the fat and calories in our shrimp scampi and made a marvelous meal over whole wheat angel hair pasta. My favorite pasta is Gia Russa from Italy. It's 100% whole duram wheat and tastes as good as white. Don't think your kids will eat whole wheat pasta? Try Gia Russa! Seriously...this stuff is AMAZING!
1/2 lb. whole-wheat angel hair pasta
1 cup broccoli, cut into small pieces
1 tsp butter
4 tsp olive oil
4 cloves garlic, minced fine
1 lb. large raw shrimp, peeled and deveined
1/8 cup chopped, fresh parsley (or 2 Tbsp dried parsley)
1 Tbsp fresh lemon juice
2 Tbsp grated, fresh Parmesan
Cook the pasta according to the directions on the package adding the broccoli for the last 5 minutes. While the pasta cooks, heat the butter and olive oil over medium heat. Add the garlic, and cook 3 minutes. Add the shrimp, parsley, lemon juice, and salt, and cook until the shrimp are pink and curled. Toss the pasta & broccoli together with the shrimp. Sprinkle with Parmesan cheese, and serve.
Check out what one of our students has to say!
Can you say YUM?!
With only two ingredients and a microwave oven, this yummy snack is quick and easy.
We're cooking up great tasting meals at Healthy Hands Cooking. Check out these gorgeous steak kabobs that our students made! As always, knife safety is a high priority and everyone learns how to properly use a knife when cutting. Great job everyone!
Sirloin or Chicken Kabobs
20 ounces lean sirloin steak, cubed (OR chicken breast)
Fresh veggies cut into bite size pieces (such as mushrooms, onions, and red peppers)
1/8 cup Worcestershire sauce
1 tsp. thyme (or a few sprigs of fresh thyme)
4 minced cloves garlic
1 1/2 teaspoons salt
1 teaspoons black pepper
1/4 cup lime juice
1 1/2 tablespoons olive oil
1/3 cup soy sauce
1/3 tsp. cayenne pepper
Soak wooden skewers in water for approximately 5 minutes. Cut meat into 1” cubes and thread 3 or 4 pieces onto skewers alternating with 3 or 4 vegetable pieces. Whisk all other ingredients together in a big bowl. Place your meat skewers in a big Ziploc bag or a rectangular baking dish and pour the marinade in. Ensure the meat is covered in the marinade and turn occasionally. When ready to cook, grill on an outdoor BBQ or inside on a George Foreman style grill (or electric griddle) turning occasionally until done and no longer pink.
Oh boy. Did I EVER get resistance from the girls about putting vegetables into this salad! We ended up eliminating all of the vegetables and then agreed that everyone liked cut, green, canned beans. We chopped them fine and put them in but I'm sorry to say....YUK! (It sort of tasted fishy for some reason). I would stick to adding small mixed frozen vegetables of your choosing....perhaps a blend of small cut carrots, corn and peas. It would give the salad a pretty color. Plus, we used Mayo made with Olive oil to reduce the fat and calories.
A healthy lunch doesn't have to mean a plain old sandwich. How about packing a tasty bean dip with baked pita chips? This is super easy, super fast, and super yummy!
This is super easy and nutritious. Fill it with your favorite condiments and veggies for added nutritional punch.
We made some delicious egg salad sandwiches on whole wheat buns. The trick is to get your whole wheat breads super fresh so that they are soft in the mouth.