Wednesday, March 22, 2017

Oatmeal, cranberries and walnuts.... OH MY!


Cranberry-Walnut Oatmeal Cookies

Ingredients:
Crisco Original No-Stick Cooking Spray
3/4 cup Crisco Butter Flavor All-Vegetable Shortening
OR 3/4 Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup Pillsbury BEST™ All Purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 3/4 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup chopped walnuts

Directions:
HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.

BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.

BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

Recipe courtesy of: http://www.crisco.com/

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Monday, March 20, 2017

New and healthy way to enjoy carrot cake?


If you're like me, you're always looking for creative ways to eat your favorite health foods. Here is one of mine!

Carrot Cake Oatmeal

Ingredients:
4 cups water
1 cup steel-cut oats
1 apple - peeled, cored, and chopped
1/2 cup shredded carrot
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 pinch salt
1 tablespoon butter
3/4 cup chopped pecans
1 tablespoon brown sugar
1/2 cup plain yogurt

Instructions:
Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.

While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.

Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

Recipe courtesy of allrecipes.com

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Healthy and delicious!


Brussels Sprouts has always been one of my favorite vegetables. I am always looking for new recipes. This one looks amazing.

Brussels Sprouts in Garlic Butter

Ingredients:
15 Brussels sprouts, halved lengthwise
1 1⁄2 tablespoons butter
1 1⁄2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated Parmesan cheese (optional)
salt and pepper

Directions:
Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
Reduce heat to medium, add smashed garlic and cook until lightly browned.

Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.

The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated Parmesan and salt& pepper to taste.

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Sunday, March 19, 2017

Gotta love casseroles!


Ham and Potato Casserole

Ingredients:
3⁄4 cup chopped onion
1⁄4 cup chopped green pepper
2 tablespoons margarine
1 tablespoon flour
1 dash pepper
1 cup milk
1 cup shredded cheddar cheese
1⁄4 cup mayonnaise
3 cups potatoes, cooked and diced
2 cups ham, cooked and diced

Directions:
HEAT oven to 350 degrees.
COOK onion and green pepper in margarine until tender.
STIR in flour and pepper.
ADD milk and bring to a boil, stirring constantly.
REDUCE heat and add cheese and mayo; stir until cheese melts.
ADD potatoes and ham; put into casserole dish.
BAKE for 30 minutes.

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Thursday, March 16, 2017

Busy Day? Easy Fix!


Are you looking for a simple but healthy meal after a busy day? You've come to the right place.

Easy Roast Chicken Dinner

Ingredients:
400 g new potatoes
1 bunch baby carrots
350 g parsnips, peeled and quartered
1⁄4 cup rosemary
1⁄4 cup olive oil
sea salt
cracked pepper
3⁄4 cup chicken stock
4 chicken breast fillets
1⁄2 cup honey

Directions:
Preheat oven to 200 C.
Place vegetables and rosemary in a roasting dish with 2 tblsp of the oil.

Season , toss to coat , roast for 25 minutes.
Heat a non stick pan on high heat, add oil and cook chicken 3 minutes each side or till golden.

Add chicken to roasting dish and roast further 10 minutes till cooked through.

Add stock and honey to fry pan simmer 5 minutes till thickened.
Serve with chicken and vegetables.

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