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 Healthy Toasted BLT 1 toasted multigrain Sandwich Thin 3 slices vine-ripened tomato 2 crisp lettuce leaves 1 Tsp Light Mayo/Olive Oil 1 Tbsp Real Bacon Bits Sea Salt and Fresh Ground Pepper Fresh, light, and full of flavor. Add Comment  Moist Turkey Meatloaf 1 lb of lean ground turkey 1/4 cup of oatmeal 1/3 cup of bread crumbs 1 egg 1/2 tsp garlic powder 1/2 tsp onion powder 3 Tbsp ketchup 8 shakes of Worcestershire sauce Salt & fresh ground pepper Combine all ingredients. Press into a glass loaf pan sprayed with non-stick spray. Cover top with ketchup (optional). Bake for approximately 25 minutes at 375 degrees.  In just 4 short weeks, Lily obtained her Healthy Hands Cooking Certificate. Congratulations!  Here's an easy recipe for leftover chicken. It's from Campbell's Simply Delicious Recipe book. I modified it for a slightly healthier version. I serve this with a fresh garden salad. Chicken Enchiladas 1 can of fat-free cream of chicken soup 1/2 cup light or fat-free sour cream Butter cooking spray 1/2 cup chopped onion 1 tsp chili powder 2 cups diced cooked chicken breast 1 can (4 oz.) chopped green chilies (optional) 8 whole wheat tortillas 1 cup shredded low fat cheddar cheese Parsley for garnish Preheat oven to 375 degrees. In small bowl, stir together soup and sour cream until smooth; set aside. Saute chopped onion in butter spray over medium heat. Cook until tender and add chili powder. Stir in chicken, chilies, and 2 tablespoons of soup mixture. Remove from heat. To make enchiladas: Along center of each tortilla, spread about 1/4 cup of chicken mixture. Fold sides over filling and place seam side down in greased 12x18 baking dish. Spread remaining soup mixture over enchiladas. Cover with foil; bake 15 minutes. Sprinkle with cheese. Bake uncovered 5 minutes more until cheese melts. Garnish with parsley if desired.  I love crepes. My neighbor taught me how to make Swedish pancakes when I was a little girl. I took the best parts of her recipe and changed them into a healthier version by using skim milk instead of whole milk, one egg instead of three, Ideal no calorie sweetener instead of sugar, and whole wheat flour instead of white flour. These crepes would also be great filled with leftover chicken breast and cheese. Batter: 1 egg 2/3 cup skim milk 3 tbsp sifted whole-wheat flour 1 tsp. Ideal Sweetener (or Stevia) Fat Free Butter Cooking Spray Filling: 1/2 cup frozen blueberries 1/4 cup water 1 tsp Idea or Stevia 1 1/2 tsp cornstarch mixed with 2 tbsp water Whip egg until thick and lemon colored. Stir in milk. Gently fold in flour, salt, and sweetener. Batter will be thin. Cook crepes on high heat in non-stick frying pan coated with butter spray. Turn when outside edges are slightly brown. Stack crepes on a plate. Meanwhile, over medium heat, bring blueberries, water, and sweetener to a boil. Cook for 2-3 minutes until blueberries are heat through and boiling. Mix cornstarch and water to form a thin paste. Gently stir into bubbling mixture until thickened. Place spoonful of blueberry mixture inside each crepe and roll. Spoon remaining blueberry mixture over rolled crepes. Makes approximately 5 or 6 (5") crepes.  Here's a great new fundraiser for your school! It's a great way to introduce healthy cooking to the kids, raise money for the school, and create awareness for Healthy Hands Cooking's after school program in the local community.  Here's a picture of our fabulous kitchen facility for teaching classes in Ballentine, SC. Our classes up to 10 kids maximum. I can't say what it is, but let me say that tomorrow I'm meeting with a GAME CHANGER for our Certified Instructors. If this meeting turns out like I think it will, ALL of our instructors will be set for a VERY long time with a steady flow of students to teach in communities nationwide. Praying hard!  What kid doesn't like yummy chicken fingers?? Unfortunately, most products on the market are processed and deep-fried. But they don't have to be! HHC's fourth class focuses on healthy substitutions of our kids' favorite foods. In this class the students learned to cut whole organic chicken breasts into strips and then dip them into beaten egg whites and a specially seasoned whole wheat coating. They were then baked to crunchy perfection. We even served them with warm marinara sauce for dipping. Can you say YUUUUUUM???? Parmesan Chicken Tenders Canola or olive oil cooking spray 1 pound chicken tenders, cut into strips 3 large egg whites, whipped with fork 1/2 cup finely shredded Parmesan cheese 1 cup coarse dry breadcrumbs, whole-wheat 1 tablespoon Italian seasoning 1 teaspoon garlic powder 1/4 teaspoon salt 1 cup marinara sauce, heated Preheat oven to 450°F. Coat a cookie sheet with cooking spray. Lightly beat egg whites in a shallow dish. Combine Parmesan, breadcrumbs, Italian seasoning, garlic powder, and salt in a second shallow dish. Drench tenders in egg whites, and then into prepared bread crumb mixture. Bake at 425 degrees for approximately 18 minutes or until done and no longer pink. Serve with warmed marinara sauce for dipping.  Here's an easy after school treat. Spread a Briton cracker (or any other whole grain cracker) with a bit of whipped cream cheese. Place a slice of fresh pear or apple (skin left on) on the cheese and top with a squeeze of fresh honey. If you're looking for locally grown honey, check out www.BrownBoxVeggies.com serving Columbia, SC. | Jan Walker PinningtonCrazy about healthy cooking and sharing what I know! ArchivesMay 2013 CategoriesAll |
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