Healthy Summer Side Dish Recipes

June 20, 2019 at 6:01 AM | Posted in Uncategorized | Leave a comment
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From the EatingWell website and Magazine its Healthy Summer Side Dish Recipes. Delicious and Healthy Summer Side Dish Recipes with recipes including; Smashed Root Vegetables with Mustard Vinaigrette, Herbed Orzo, and Sweet Corn Polenta with Bell Pepper and Tomato Salad. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Summer Side Dish Recipes
Find healthy, delicious summer side dish recipes, from the food and nutrition experts at EatingWell.

Smashed Root Vegetables with Mustard Vinaigrette
Smashing vegetables creates cracks that soak up this savory vinaigrette for an easy and super-flavorful veggie side dish. You can try this technique with other root vegetables, such as parsnips and celery root, as well……………

Herbed Orzo
Orzo may look like rice, but it’s actually a type of pasta. In this quick side dish recipe, it’s served with cherry tomatoes and feta cheese and is flavored with citrus and herbs……….

Sweet Corn Polenta with Bell Pepper and Tomato Salad
Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top…………

* Click the link below to get all the Healthy Summer Side Dish Recipes
http://www.eatingwell.com/recipes/19808/seasonal/summer/sides/

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Low-Calorie Mushroom Recipes

May 1, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Calorie Mushroom Recipes. Healthy and Delicious Low-Calorie Mushroom Recipes. You’ll find recipes including; Wild Mushroom and Polenta Casserole, Spinach and Warm Mushroom Salad, and Spinach and Tuna Noodle Casserole. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Low-Calorie Mushroom Recipes
Find healthy, delicious low-calorie mushroom recipes, from the food and nutrition experts at EatingWell.

Wild Mushroom and Polenta Casserole
In this vegetarian polenta casserole recipe, the choice of cheese is as important as which wild mushroom you use. Morel or hen of the woods (maitake) mushrooms give a more “meaty” experience, while chanterelle or cremini mushrooms will have a milder flavor. The polenta recipe calls for rich, nutty Taleggio or fontina cheese, but you can also use a good-quality washed rind cheese like Brie or Gouda………….

Spinach and Warm Mushroom Salad
In this hearty mushroom and spinach salad recipe, sturdier “mature” spinach leaves hold up better than baby spinach when tossed with the warm mushroom-and-bacon vinaigrette……..

Spinach and Tuna Noodle Casserole
Homemade mushroom sauce kicks the can of soup out of the picture in this veggie-centric, healthy riff on a classic tuna-noodle casserole recipe. Serve with steamed green beans……..

* Click the link below to get all the Low-Calorie Mushroom Recipes
http://www.eatingwell.com/recipes/21881/low-calorie/side-dishes/vegetable/mushroom/

“Meatless Monday” Recipe of the Week – Polenta Lasagna with Spinach

October 29, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Polenta Lasagna with Spinach. Here’s a different and healthier version of Lasagna. Made with Polenta, Spinach, Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese, and more! You can find this recipe from one of my favorite recipe sites, the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Polenta Lasagna with Spinach

Traditional lasagna noodles are replaced with slices of firm polenta layered with a spinach-ricotta cheese mixture and an Italian tomato sauce.

Recipe Ingredients:
Polenta:
1 tablespoon olive oil
1 small onion, very finely chopped
1 garlic clove, minced
1/2 teaspoon salt
7 cups vegetable stock
2 cups instant polenta (13.2 ounce box)
3 tablespoons freshly grated Parmesan cheese

Tomato Sauce:
2 tablespoons olive or vegetable oil
1 large onion, chopped
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup dry red wine
1 teaspoon dry oregano leaves
1 teaspoon dry basil leaves
Salt to taste

Spinach-Ricotta Filling:
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 (15-ounce) containers low-fat ricotta cheese
2 large eggs
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper
Pinch of nutmeg

4 tablespoons freshly grated Parmesan cheese – divided use
2 cups shredded mozzarella cheese – divided use

Cooking Directions:
1 – Lightly spray a 13x9x2-inch baking dish with non-stick cooking spray.
2 – For Polenta: In a large saucepan, warm the olive oil over medium heat. Add the onion and sauté for 3 to 5 minutes or until softened. Add the garlic and sauté 1 minute more, making sure it doesn’t brown. Add salt and stock and bring to a rolling boil over medium heat.
3 – In a thin stream very slowly add the polenta stirring constantly with a wooden spoon. Reduce the heat to low and continue cooking for 3 to 5 minutes, stirring constantly to be sure it doesn’t stick, until it’s thick and creamy. Stir in 3 tablespoons of the Parmesan cheese.
4 – Pour polenta into the prepared baking dish, smoothing the top with a rubber spatula if necessary. Let polenta rest for at least 2 hours. (Can be made up to 3 days ahead however.)
5 – For Tomato Sauce: Heat oil in a wide frying pan over medium heat; add onion and cook, stirring often, until softened, about 5 minutes. Stir in tomato sauce, tomato paste, wine, oregano and basil. Bring to a simmer; then simmer, uncovered, for 10 minutes. Season to taste with salt. Makes about 4 cups sauce.
6 – For Spinach-Ricotta Filling: In a medium bowl combine spinach, ricotta, egg and Parmesan, mixing well. Season to taste with salt, pepper and nutmeg.
7 – Preheat oven to 375°F (190°C).
8 – Invert the polenta onto a cutting surface. Set the dish aside to use again. Cut the polenta rectangle in half to make 2 rectangles each measuring 9×6 1/2-inches. Slice each rectangle lengthwise in half again, using a long piece of dental floss or a serrated knife to make the job easiest, creating 4 layers (each 9×6 1/2-inches).
9 – Spoon prepared tomato sauce evenly on the bottom of the 13 x 9 x 2-inch baking dish. Place two of the polenta pieces in the dish to cover the bottom. Spoon half of the spinach ricotta mixture over the polenta, using the back of a spoon to spread it out, and then sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Spoon 2 cups of sauce over cheese.
10 – Top with remaining polenta pieces and finish with remaining cheese.
11 – Place the lasagna dish on a baking sheet to catch any drips. Bake uncovered for 30 minutes. Remove from the oven and let sit for 10 minutes.
Makes 8 servings.

Tip: To prepare in advance the lasagna can be assembled and held up to 24 hours before baking. To cook, remove lasagna from refrigerator 1 hour before baking then cook as recipe directs.
https://www.cooksrecipes.com/mless/polenta-lasagna-with-spinach-recipe.html

Vegetarian Recipes You Need to Make All Summer Long

August 1, 2018 at 5:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Vegetarian Recipes You Need to Make All Summer Long. Delicious Vegetarian Recipes like; No-Cook Black Bean Salad, Sweet Corn Polenta with Bell Pepper and Tomato Salad, and Veggie Sandwich, Find these recipes and much more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

 

Vegetarian Recipes You Need to Make All Summer Long
Caprese-stuffed portobellos or eggplant gyros, anyone? These are EatingWell’s favorite updated vegetarian classics that take advantage of summer’s best produce.

No-Cook Black Bean Salad
A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick………..

Sweet Corn Polenta with Bell Pepper and Tomato Salad
Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top………..

Veggie Sandwich
There’s no chance of getting the afternoon munchies when you fuel up with this vegan veggie sandwich filled with fiber and healthy fats, plus fruit on the side. It’ll keep you energized until dinner. Feel free to swap in your other favorite sandwich vegetables, sprouts or greens……..

* Click the link below to get all the Vegetarian Recipes You Need to Make All Summer Long
http://www.eatingwell.com/recipes/23064/lifestyle-diets/vegetarian/summer-vegetarian-recipes/slideshow/vegetarian-recipes-you-need-to-make-all-summer-long/

“Meatless Monday” Recipe of the Week – Cheesy Polenta Casserole MONDAY

April 2, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Cheesy Polenta Casserole. Another delicious Meatless Recipe from the CooksRecipes website. Just the sound of this makes the mouth water. This is just one of many delicious and healthy recipes that you can find at the Cooks website, check it out today! Enjoy and Healthy in 2018! https://www.cooksrecipes.com/index.html

Cheesy Polenta Casserole
Recipe Ingredients:
1 (16-ounce) tube refrigerated prepared polenta, original flavor
1 (24-ounce) jar marinara sauce
1 cup TVP (Texturized Vegetable Protein)
1 cup chopped fresh basil – divided use
1 cup shredded mozzarella cheese
1 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Remove polenta from packaging and cut it into 1/4-inch slices. Place half of the slices onto the bottom of a 9×9-inch casserole dish.
2 – In a medium, heat-proof bowl, rehydrate TVP with water according to package directions.
3 – Mix the TVP with marinara sauce and spread half of it over polenta slices in casserole dish. Top with half of the chopped basil and half of the mozzarella and Parmesan cheeses. Make another layer with remaining polenta, marinara, and cheeses.
4 – Bake in 350°F (175°C) oven for 30 minutes or until cheeses are browned. Remove casserole from oven and top with fresh basil.
Makes 6 servings.

https://www.cooksrecipes.com/mless/cheesy_polenta_casserole_recipe.html

Diabetic Weight-Loss Recipes

December 7, 2017 at 6:45 AM | Posted in Eating Well | 1 Comment
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From the EatingWell website and Magazine its Diabetic Weight-Loss Recipes. Some great selection for Diabetic Weight-Loss Recipes. Recipes like; Lemon-Herb Salmon with Caponata and Farro, Ancho Chicken Breast with Black Beans, Bell Peppers and Scallions, and Ratatouille with White Beans and Polenta. Find these and more all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Diabetic Weight-Loss Recipes
Find healthy, delicious diabetic weight-loss recipes, from the food and nutrition experts at EatingWell.

Lemon-Herb Salmon with Caponata and Farro
Dig into your farmers’ market haul to cook this colorful and healthy Mediterranean diet dinner recipe that’s packed with vegetables. Feel free to swap in any vegetables or cook up another whole grain, such as brown rice. Serve with a glass of your favorite red wine……

Ancho Chicken Breast with Black Beans, Bell Peppers and Scallions
In this healthy chicken recipe, the meat is rubbed with ancho chile powder, a spice made from dried poblano peppers. It adds mild heat and subtle smokiness to the rub on the chicken, but you can use regular chili powder here instead. This recipe makes an extra ½ cup of the black bean mash—try it wrapped into a burrito for lunch or as a taco filling……..

Ratatouille with White Beans and Polenta
Tons of lightly cooked vegetables combine with white beans in this hearty vegetarian dinner recipe. It can also be served over bread, like bruschetta………

 

* Click the link below to get all the Diabetic Weight-Loss Recipes
http://www.eatingwell.com/recipes/18358/health-condition/diabetic/weight-loss/

How to Make Healthy Mexican Recipes at Home

August 29, 2017 at 5:47 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – How to Make Healthy Mexican Recipes at Home. Diabetic Friendly Mexican recipes like; Baked Chicken Taquitos, Chile Verde, and Mexican-Spiced Pork Medallions with Cheddar-Jalapeno Polenta. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

How to Make Healthy Mexican Recipes at Home

If you crave Mexican food but don’t want to derail your eating plan, let Diabetic Living’s Mexican-inspired recipes save the day. Enjoy fajitas, chili, salad, and even desserts that are light, fresh, and full of flavor.

 

Baked Chicken Taquitos

Leftover chicken breast is the secret to this quick diabetic meal for two. You’ll love how easily this healthy recipe comes together and that it has just 17 grams of carb for two taquitos……

 

Chile Verde

For delicious tacos, simmer pork in a homemade salsa mixture in your slow cooker. Corn tortillas keep the carbs — and calories – low. There are just 32 grams of carb in two tacos…..

 

Mexican-Spiced Pork Medallions with Cheddar-Jalapeno Polenta

Instead of the same old chicken and potatoes, try polenta and pork! Serve with a nonstarchy vegetable, such as greens or asparagus, for a filling diabetes meal with less than 35 grams of carb per serving……

 

* Click the link below to get all the – How to Make Healthy Mexican Recipes at Home
http://www.diabeticlivingonline.com/diabetic-recipes/mexican/how-to-make-healthy-mexican-recipes-home

“Meatless Monday” Recipe of the Week – Polenta Stacks

June 12, 2017 at 5:25 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Polenta Stacks. This dish combines baked polenta, eggplant slices and feta cheese and topped with a roasted vegetable sauce. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Polenta Stacks

A Mediterranean-style dish of baked polenta, eggplant slices and feta cheese topped with a rosemary-seasoned, roasted vegetable sauce.

 

Recipe Ingredients:

Vegetable cooking spray
12 slices (1/2-inch) eggplant, unpeeled (about 12 ounces)
8 whole garlic cloves, unpeeled
2 pounds Italian plum tomatoes, cut into wedges
1 large onion, cut into thin wedges
1 medium yellow bell pepper, chopped
Salt and pepper, to taste
1 teaspoon granulated sugar
1/2 teaspoon dried rosemary leaves
1 (15-ounce) can Great Northern or light red kidney beans, rinsed, drained (1 1/2 cups)
1 (16-ounce) package prepared polenta, cut into 12 slices
4 ounces feta or goat cheese, crumbled

Cooking Directions:

1 – Line two large jellyroll pans with aluminum foil and spray with cooking spray. Arrange eggplant and garlic on one pan; combine tomatoes, onion, and bell pepper and arrange on second pan. Spray all vegetables with cooking spray and sprinkle lightly with salt and ground black pepper. Sprinkle tomato mixture with sugar and rosemary.
2 – Roast vegetables at 450ºF (230ºC) for 30 minutes, removing garlic when browned and soft, 10 to 15 minutes.
3 – Top eggplant slices with polenta slices and cheese. Squeeze garlic from cloves; mix garlic and beans into tomato mixture. Return both pans to oven and roast 10 minutes longer.
4 – Arrange three polenta-eggplant slices on each serving plate; spoon tomato-bean mixture over.
Makes 4 servings.

* Tip: Plain, Italian-herb, sun-dried tomato, or wild mushroom polenta can be used in this recipe.

Nutritional Information Per Serving (1/4 of recipe): Calories 432; Fat 10g; % Calories from Fat 20; Carbohydrate 69g; Folate 177mcg; Sodium 635mg; Protein 22g; Dietary Fiber 15g; Cholesterol 15mg.
http://www.cooksrecipes.com/mless/polenta_stacks_complex_recipe.html

How to Make Healthy Mexican Recipes at Home

March 30, 2017 at 5:25 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its How to Make Healthy Mexican Recipes at Home. Diabetic Friendly Mexican Recipes like; Pulled Pork Fajitas with Fresh Salsa Verde, Mexican-Spiced Pork Medallions with Cheddar-Jalapeno Polenta, Mexican-Spiced Pork Medallions with Cheddar-Jalapeno Polenta. You can find these and more all on the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

How to Make Healthy Mexican Recipes at Home

If you crave Mexican food but don’t want to derail your eating plan, let Diabetic Living’s Mexican-inspired recipes save the day. Enjoy fajitas, chili, salad, and even desserts that are light, fresh, and full of flavor.

 

 

Pulled Pork Fajitas with Fresh Salsa Verde

Indulge in three fajitas for just 29 grams of carb with this slow cooker pork recipe. Designed for two, this easy recipe is packed with protein and bright and flavorful ingredients like cilantro, lime, and mango…….

 
Mexican-Spiced Pork Medallions with Cheddar-Jalapeno Polenta

Instead of the same old chicken and potatoes, try polenta and pork! Serve with a nonstarchy vegetable, such as greens or asparagus, for a filling diabetes meal with less than 35 grams of carb per serving…….

 
Mexican Breakfast Scramble

This spicy diabetic breakfast recipe features chicken sausage for a twist on your usual meat choice. With just 22 grams of carb in a hearty serving, you can enjoy this filling and tasty scramble for breakfast, brunch, lunch, or dinner!……..

 
* Click the link below to get all the – How to Make Healthy Mexican Recipes at Home
http://www.diabeticlivingonline.com/diabetic-recipes/mexican/how-to-make-healthy-mexican-recipes-home

Low-Calorie Mediterranean Dinners

August 4, 2016 at 4:50 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Low-Calorie Mediterranean Dinners. Recipes that include; Catalan Sauteed Polenta and Butter Beans, Turkish Chickpea and Lamb Soup, and Greek Chicken and Vegetable Ragout. See them all the EatingWell website, and don’t forget the EatingWell Magazine! http://www.eatingwell.com/
Low-Calorie Mediterranean DinnersEatingWell2

Healthy recipes from the Mediterranean diet to help you lose weight.

 

 

Catalan Sauteed Polenta and Butter Beans

This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it’s available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at tienda.com. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Côtes du Rhône……..

 
Turkish Chickpea and Lamb Soup
This recipe was inspired by a hearty lamb and chickpea soup from Turkey. Finishing it with a dollop of pistachio-mint pesto adds another layer of flavor……

 
Greek Chicken and Vegetable Ragout
Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill…….

 

 

* Click the link below to get all the Low-Calorie Mediterranean Dinners
http://www.eatingwell.com/recipes/22429/low-calorie/cuisines/european/mediterranean/dinner/slideshow/low-calorie-mediterranean-dinners/

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