Ashley's Suggestions

So my lovely sister, Ashley, suggested that I try to find some recipes that are healthier than the ones that I have choosen thus far. And she's absolutely right. The whole cooking experiment has not been exactly conducive to my perpetual promise to start my diet. So, in addition to my learning to cook and I have to learn to cook healthily.... Here are some of Ashley's examples and suggestions!

Hey Suzanne...here are a few i tried this past week that were SO GOOD!
Orange Balsamic Chicken (Rachael Ray)MY FAVORITE!!!!!!!!
Ingredients:
* 4 pieces skinless, boneless chicken breast
* Salt and pepper
* 2 tablespoons extra-virgin olive oil (EVOO)
* 1/2 pound thin green beans, ends trimmed
* 1 small bunch asparagus, trimmed and tops halved on an angle
* 2 1/2 cups chicken broth, plus more if needed
* 11/2 cups milk
* 1 teaspoon grated peel and the juice of 1 orange
* 1 cup quick-cooking polenta
* 4 tablespoons butter
* 2 tablespoons flour
* 2 tablespoons balsamic vinegar
Directions: 1. Season the chicken with salt and pepper. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook, turning once, for 12 minutes. Transfer to a plate and cover with foil. Reserve the skillet.2. Meanwhile, fill a medium saucepan with enough water to reach a depth of 2 inches; bring to a boil and salt it. Add the green beans and cook for 3 minutes, then add the asparagus and cook for 2 minutes; drain.3. In another saucepan, bring 1 1/2 cups chicken broth, the milk and orange peel to a boil. Whisk in the polenta and cook for 2 minutes for a creamy consistency, whisking in a little more broth if needed. Whisk in 2 tablespoons butter and cover to keep warm.4. In the reserved skillet, melt the remaining 2 tablespoons butter. Whisk in the flour and cook for 1 minute. Whisk in the vinegar, then the orange juice, then the remaining 1 cup chicken broth; simmer until slightly reduced, 2 to 3 minutes. Stir in any juices from the chicken; season with salt and pepper.5.Slice the chicken thinly on an angle. To serve, mound the polenta in shallow bowls or onto plates and top with the asparagus, green beans and chicken. Drizzle the orange-balsamic sauce on top. and if you are doing no meat (like me :) ) then just don't add the chicken!

Blueberry CrispIngredients
* 6 cups blueberries, rinsed and lightly dried
* 1 tablespoon cornstarch
* 1/4 cup sugar
* Pinch salt
Topping Mixture:
* 1/2 cup all-purpose flour
* 1/2 cup quick-cooking oats
* 1/4 cup packed light brown sugar
* 1/4 cup sugar
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 3/4 cup chopped pecans
* 1/2 stick room temperature unsalted butter, cubed
* Whipped cream, for topping
* Ice cream, for topping
Directions Preheat oven to 375 degrees F. Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl. Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly. Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream. I added peaches too and it was delicious!

Lime Honey Salmon (Rachael Ray)
* 4 tablespoons extra-virgin olive oil (divided use)
* 1 medium red onion, chopped
* 2 large garlic cloves, chopped
* 1/2 to 1 teaspoon crushed red pepper flakes
* 1 teaspoon ground cumin (1/3 palmful)
* Salt and freshly ground black pepper
* Juice of 2 limes
* 3 tablespoons honey (3 gobs)
* 1 teaspoon chili powder (1/3 palmful)
* 4 (6-ounce) salmon fillets
* 1 red bell pepper, cored, seeded, and chopped
* 1 (10-ounce) box frozen corn kernels, defrosted
* 1/2 cup chicken stock or broth
* 1 (15-ounce) can black beans, rinsed and drained
* 2 to 3 tablespoons fresh cilantro leaves, chopped
* 6 cups baby spinach

1. Preheat a medium skillet over medium heat with 2 tablespoons of the olive oil (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes.2. While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of olive oil.3. In a shallow dish, combine the juice of 1 lime, honey, chili powder, and salt and pepper to taste. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.4. To the cooked onions, add the bell pepper and corn kernels and cook for 1 minute.5. Add the chicken stock and continue to cook for another 2 minutes.6. Add the black beans and cook until the beans are just heated through.7. Remove the skillet from the heat and add the juice of the second lime, the cilantro and the spinach. Toss to wilt the spinach and then taste and adjust the seasoning.8. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.

Lentil Salad (tastes best the next day)
* 1 cup dry brown lentils
* 1 cup diced carrots
* 1 cup red onion, diced
* 2 cloves garlic, minced
* 1 bay leaf
* 1/2 teaspoon dried thyme
* 2 tablespoons lemon juice
* 1/2 cup diced celery
* 1/4 cup chopped parsley
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 cup olive oil

DIRECTIONS 1. In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.2. Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Southern Delight (stolen from Gouda ;) )
strawberries
applesdried
cranberries
peanut butter
vanilla yogurt
white chocolate
almonds
pecans
mix all together and serve in bowl on in a wheat wrap


Vasselopita (Greek New Years Cake) tastes similar to a pound cake..i made it for George's bday
* 1 cup butter
* 2 cups white sugar
* 3 cups all-purpose flour
* 6 eggs
* 2 teaspoons baking powder
* 1 cup warm milk (110 degrees F/45 degrees C)
* 1/2 teaspoon baking soda
* 1 tablespoon fresh lemon juice
* 1/4 cup blanched slivered almonds
* 2 tablespoons white sugar

DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch round cake pan.2. In a medium bowl, cream the butter and sugar together until light. Stir in the flour and mix until the mixture is mealy. Add the eggs one at a time, mixing well after each addition. Combine the baking powder and milk, add to the egg mixture, mix well. Then combine the lemon juice and baking soda, stir into the batter. Pour into the prepared cake pan.3. Bake for 20 minutes in the preheated oven. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven for 20 to 30 additional minutes, until cake springs back to the touch. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate.4. Serve cake warm. Each person in the family gets a slice starting with the youngest. The person who gets the quarter in their piece, gets good luck for the whole year!


okay...thats all i have for now...let me know how they go!
Try to find more healthy/veggie ones...that ranch chicken sounds HORRIBLE for you! love you xoxo,Ashley



Michael and I actually tried the Honey Lime salmon and it was very good. Although we did make the mistake of eating on top of a salad instead of the blackbean and corn mixture - don't try this. It was okay but the flavors don't blend as well as I think the suggested blackbean/corn mixture would be.