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Festive Tossed Salad 1/2 cup olive oil 1/4 cup balsamic or red wine vinegar 3 tablespoons water 1 envelope Italian salad dressing mix 2 packages (10 ounces each) Italian-blend salad greens 2 medium tomatoes, chopped 1 small red onion, thinly sliced 1 cup (4 ounces) crumbled feta cheese or shredded mozzarella cheese 3/4 cup dried cranberries In a jar with a tight-fitting lid, combine the greens, tomatoes, onion, cheese and cranberries. Serve with dressing. Yield: 10-12 servings. Original by Kate Hilts of Fort Wainwright, AK, in Taste of Home's Quick Cooking.
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Dinner for Two: Pepper Jack Stuffed Chicken 2 ounces pepper Jack cheese 2 boneless chicken breast halves 1 teaspoon Mexican or taco seasoning 1 tablespoon olive oil Cut cheese into two 2-1/4 in. x 1-in. x 3/4-in. strips Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken. Preheat oven to 350 degrees. In large skillet, brown on medium heat in oil, on all sides. Transfer to a greased 8-in. ssquare baking dish. Bake, uncovered, at 350 degrees for 20-25 minutes or until chicken juices run clear. Discard toothpicks. Yield: 2 servings. Original from Taste of Home's Quick Cooking. Slightly modified by editor of this website.
GARLIC-BUTTERED GREEN BEANS 1 pound fresh or frozen green beans 1/2 cup sliced fresh mushrooms 4-6 tablespoons butter 2-3 teaspoons onion powder 1-1 1/2 teaspoons garlic powder Salt and pepper to taste. Place green beans in saucepan with tight lid, in 1 to 2 cups water. Bring to boil, then reduce to simmer for 15 to 20 minutes, or until done. Meanwhile, in a skillet,saute mushrooms in butter until tender. Add onion powder and garlic powder. Drain beans (reserve liquid and save to add to gravy or soup). Add drained beans to mushroom mix in skillet and toss. Season to taste with salt and pepper (YES-it IS safe to use salt, according to Dr. Joel Wallach and various scientific research.) The original recipe was a winner in Taste of Home's Holiday edition, submitted by Adeline Piscetelli of Sayreville, NJ. Modified slightly by editor of this website.
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Chicken (Or Turkey) Pecan Wraps 1 pound chicken (or turkey), cut into 1-inch cubes 1/4 cup chopped onion 1/4 teaspoon gound cumin 1 tablespoon butter 1/4 cup chopped pecans (or sliced almonds) 3 tablespoons sour cream 4 flour tortillas (10 inches), warmed 1 cup (4 ounces) shredded cheddar cheese 1 cup salsa Shredded lettuce, optional In large skillet, on medium heat, saute chicken, onion and cumin in butter until chicken juices run clear. Reduce heat to low. Add pecans and sour cream; cook and stir until heated through. Spoon about 1/2 cupful down the center of each tortilla; top with cheese, salsa and lettuce. Fold in sides. Yield: 4 servings. Original by Judy Fakes of Blair, NE, winner in Taste of Home Quick Cooking, slightly modified by editor of this website.
BREAKFAST LITE Cinnamon Oatmeal with Slivered Almonds 1 cup low fat cottage cheese 4 tablespoons oatmeal, raw 4 teaspoons slivered almonds Cinnamon to taste On stovetop in small saucepan, add oatmeal to 1/2 cup boiling water. Lower heat to simmer for 2 minutes. Mix in cottage cheese. Turn off heat. Sprinkle on cinnamon and add slivered almonds on top of oatmeal. Transfer to bowl. Enjoy! Apple Cobbler Breakfast 1 cup 2% milk 1/3 cup oatmeal, cooked 3 teaspoons slivered almonds 2/3 ounce protein power (4 grams)-see www.gowallach.com Dr. Wallach's Nature's Whey Protein powder 1/2 Granny Smith apple, chopped Cinnamon to taste On stovetop in small saucepan, add oatmeal to hot milk. Simmer for 2 1/2 minutes. Mix in chopped apple and slivered almonds. Transfer to bowl. Sprinkle cinnamon on top. (Both breakfast recipes are modified by webgopower.com from versions by Mari Winsor's Pilates Win in 10 Meal Plan)
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