Saturday, March 30, 2013

Healthy Recipes

Here are the healthy recipes that Beth O'Meara was talking about on Wednesday night - enjoy!

Rosemary Apple Chicken – (Paleo)

1 whole chicken (2 to 3 pounds)
¼ cup grapeseed oil
¼ cup balsamic vinegar
1 tablespoon celtic sea salt
4 apples, cored and sliced (gala and pink lady are the best to use)
4 sprigs fresh rosemary

1. Rinse the chicken and pat dry with a paper towel and place in a 9x12 dish
2. Drizzle with oil and vinegar, then sprinkle with salt
3. Arrange the apples around the chicken in the baking dish
4. Place the sprigs of rosemary under the chicken
5. Bake at 350 for 90 minutes, until browned on the outside
6. Serve

Homemade Spinach Salad Dressing

1 cup oil
½ cup vinegar
1/3 cup sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon paprika
1 teaspoon salt
1 teaspoon minced onion

1. Mix all ingredients together and shake well
2. Serve over Spinach, mushrooms and roma tomatoes

Fit For Life Green Beans

2 tablespoons olive oil
1 tablespoon minced garlic
4 cups green beans (I use two bags of Steam Fresh green beans)
½ teaspoon thyme
½ teaspoon sea or kosher salt
ground pepper to taste
2 cups water
1 bullion cube
lemon juice

1. Heat oil, garlic and beans. Sauté and be careful not to burn. If using Steam Fresh bags, put both bags in microwave and cook for 7 minutes. Then add to skillet with garlic and oil.
2. Add thyme, salt and pepper
3. Add water and bullion cube
4. Bring to a boil and simmer 20 minutes until tender
5. Add lemon juice and serve

Pecan Crusted Chicken

½ cup spicy brown mustard
2 TBS Raw organic honey
1 cup crushed pecans
4 boneless, skinless chicken breasts

1. Preheat oven to 350. Whisk the mustard and honey.
2. Crush pecans in a food processor and set the pecan aside
3. Remove any excess moisture from the chicken with a paper towel
4. Roll each chicken breast in the mustard-honey mixture and coat on both sides
5. Now roll chicken into pecans on both sides
6. Place chicken into a greased glass baking dish and sprinkle with sea salt
7. Bake for 45 min

Brussels Sprouts and Bacon

6 bacon strips
1 lb Brussels spouts
1 tsp garlic powder
1 TBS dried thyme
Black pepper to taste

1. Preheat oven to 350
2. Dice bacon and cook in a skillet until crispy (I cook the bacon in the microwave and then cumble)
3 Steam Brussels sprouts for 4 minutes, cut off stem and quarter
4. Mix Brussels sprouts, bacon, bacon grease, garlic powder, thyme and pepper.
5. Spread in a glass baking dish for 30 min. Stir once half-way through

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