Tuesday, December 19, 2017

Warm, healthy and delicious!



Apple Oatmeal Crisp

What You Need:
9-inch square baking dish
Cutting board
Large bowl
Measuring cups
Measuing spoons
Medium bowl
Sharp knife

Ingredients:
5 Medium apples
¾ cup Light brown sugar packed and divided
½ cup Whole wheat flour divided
½ teaspoon Ground cinnamon
Non-stick cooking spray
2 ounces Unsalted butter cold
1½ cups Quick oats
¼ teaspoon Ground nutmeg (optional)

Directions:
Preheat oven to 350°F.
Rinse and cut apples in half, lengthwise. Remove any stems. Cut out center core of apple that contains the seeds. Do not peel.

Place apples cut side down. Use a sharp knife to cut apples into 1/8 - inch slices.

In a large bowl, combine sliced apples, ¼ cup of brown sugar, 1 Tablespoon of flour, cinnamon, and nutmeg, if using. Mix well.
Spray baking dish with non-stick cooking spray.
Pour apple mixture into baking dish. Spread evenly.
Dice butter into smaller cubes, using a sharp knife. In a medium bowl, combine remaining brown sugar and flour, oats, and butter. Mix with hands until crumbly.

Spread oat and flour mixture over apple mixture. Bake uncovered on middle rack of oven for 40 minutes or until top is lightly browned or bubbly.

Let sit for 15 - 20 minutes before serving.

Tips:
Use any apples you like. Or, try a mix of apples for different textures and flavors. Top with low-fat vanilla frozen yogurt if you like. Use other fruits, such as peaches, pears, or berries, when in season. Make half of this recipe to save money!

Ready in │ Serves
55 mins.     10 people

Recipe courtesy of:
http://eatfresh.org/

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Wednesday, December 6, 2017

Healthy and Hearty!



Healthy Meatball Soup

Ingredients:
6 cups Water
⅓ cup Brown rice
3 Low-sodium beef or chicken flavored bouillon cubes or 1 tablespoon low-sodium bouillon powder
4 Sprigs fresh oregano finely chopped (or 1 tablespoon dried oregano)
8 ounces Lean ground beef, turkey, or chicken
1 Tomato finely chopped
½ Onion peeled and finely chopped
1 Large egg
½ teaspoon Salt
2 cups Fresh vegetables (carrots, celery, broccoli)

Directions:
In a large pot, combine water, rice, bouillon cubes, and oregano. Bring to a boil over high heat. Stir to dissolve bouillon. Reduce heat to low and simmer.

Meanwhile, in a large bowl, mix ground meat, tomato, onion, egg, and salt. Form into 12 large meatballs.

Add meatballs to broth mixture and simmer 30 minutes.
Add vegetables. Cook 10 to 15 minutes or until meatballs are cooked and rice and vegetables are tender. Serve hot.

Ready in │ Serves
55 mins.       4 people

Recipe courtesy of:
http://eatfresh.org/

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Tuesday, November 28, 2017

Warm Winter Favorite!



Oh my goodness... I just found a new way to eat kale!

Linguine with Sausage and Kale

Ingredients:
8 ounces dried linguine
8 ounces andouille turkey sausage, sliced diagonally 1/4 inch thick
1 teaspoon olive oil
8 ounces red bell peppers, cut into 1/4 x 2 inch slivers
6 ounces onions, thinly sliced
2 cloves garlic, minced
12 ounces kale, cut into 1/4 inch strips
1 cup chicken stock
1⁄4 cup grated parmesan cheese
salt & freshly ground black pepper

Directions:
Boil linguine in salted water to desired doneness, 8-11 minutes; saute sausages in olive oil, over high heat, until lightly browned, 2-3 minutes.

Add bell pepper, onion, and garlic; saute, stirring, 2-3 minutes until onion begins to brown; add kale and stir until wilted, 1-2 minutes; add broth and stir until boiling.

Drain pasta and return to pan; add sausage mixture, cheese, salt and pepper; toss to combine and serve.

Ready in:
20 min.

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Sunday, November 19, 2017

Fresh and Homemade!



Fresh Homemade Ketchup

Ingredients:
6 large tomatoes, quartered
1 bulb fennel, chopped
1 yellow onion, chopped
4 cloves garlic
1/4 cup white sugar
1/4 cup molasses
1/4 cup red wine vinegar
10 whole cloves
2 whole star anise pods
1 tablespoon salt

Directions:
In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.

Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.

Prep │ Cook │ Ready
20 m    4 hr      4 h 20 m

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Thursday, November 9, 2017

New take on yogurt and fruit!



Yogurt Fruit Bark

Ingredients:
2 (6 ounce) containers vanilla Greek yogurt
2 tablespoons maple syrup
1 peach, thinly sliced
1⁄4 cup blueberries
6 -8 strawberries, sliced
1⁄4 cup granola cereal

Directions:
Line a quarter-sheet pan with parchment paper. Set aside.
In a small bowl whisk together yogurt and maple syrup. Spread mixture onto prepared sheet pan.

Top with fruit and granola and freeze at least 4 hours, preferably overnight. Break and serve. Freeze leftovers.

Recipe courtesy of:
www.geniuskitchen.com

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