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Zesty Lentil Salad

30 May

The lady who brought this fresh salad to our group actually grows a very large herb garden and so she allowed us to partake of it. The fresh herbs combined with zesty lime and Garam Marsala was just excellent. The lentil of course are just bursting with nutrition, fiber and protein so thanks for sharing!

One bag of lentil cooked in chicken or vegetable broth
1/2 – 1 white onion chopped
1 green bell pepper chopped
1-2 tomatoes seeded and chopped
1/2 C. fresh chopped parsley
1/2 juiced lime
1/2 tsp. Garam Marsala

Cook lentils according to package instructions. Add parsley, lime and Garam Marsala. — Submitted by Reni Erskine



Baked Beans and Swiss Chard

30 May

For a salad greens this was a very hearty salad and could certainly work as a main course. You have the smokey meat/bean flavor of a main course chili combined with the energy and vitamin boost of green food. Loved it!

1 Tbsp. extra virgin olive oil
1/2 small onion, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
Kosher salt and freshly ground pepper
1 bunch Swiss Chard or Mustard Greens, stems removed, leaves chopped
1/2 C. Diced smoked turkey or lean ham
1 – 15 oz. can Great Northern Beans, drained slightly
2 – 15 oz. cans Pinto Beans, drained and rinsed well
1/4 C. Chopped fresh parsley or 1 tsp. dried parsley
1 tsp. fresh thyme or 1/2 tsp. dried thyme
1 tsp. fresh oregano or 1/2 tsp. dried oregano
Heat olive oil in large skillet over medium heat. Add the onion celery, carrot, garlic and 1/4 tsp. each salt and pepper; cook stirring occasionally, until the vegetables are crisp-soft, about 7 minutes.
Add the greens, meat and 2 Tbsp. water to the skillet; cooking, stirring, until the greens wilt slightly, about 3 minutes. Add tomatoes with their juice and simmer about 5 minutes. Add the pinto beans and the Great Northern Beans with their liquid. Add parsley, thyme and oregano and simmer just to heat through. — Submitted by Marcia Marshall


Brown Rice Salad

30 May

Another one from our Healthy Eats Group. I really liked the contrast of textures and little salty, nuttiness combined with the sweetness of craisins and corn.

2 C. Cooked brown rice
1 can corn
1 red pepper, chopped
2 green onions, chopped
3/4 C. Dried cranberries
1 carrot, grated
3 tsp. chopped fresh parsley
1/4 C. Roasted sunflower seeds
1/4 C. Roasted sliced almonds
Combine above ingredients then mix dressing below and toss together.
1 clove garlic
1/2 C. Olive oil
4 Tbsp. soy sauce
2 Tbsp. lemon juice
— submitted by Mindy Sturgell


Fountain of Youth Sweet Salad

24 Apr

We had our Healthy Eats Book Club meeting last night, so fun! So I’ll be posting pictures and reviews for some amazing healthy recipes that were shared.
The lady who shared this surprisingly tasty combination of fruit, whole grains and beans is such an amazing woman. A elegant grandmother she has aged like a beautiful fine wine, if I can learn her secrets to gorgeous aging I will really have something to look forward to every birthday. Well here it is a fountain of youth salad:

1/4 C. Olive Oil
1/4 C. Coconut Oil
2/3 C. Rice Vinegar or Light Balsamic
1 Tbsp. fresh ginger, grated
1 tsp. Fresh Nutmeg
1/2 maple syrup, or to taste

2 C. Cooked grains, your choice of wheat, kamut, quinoa, etc.
2 C. Cooked Beans, your choice of white, black, red, Anasazi — rinsed and drained
Grapes, sliced
Strawberries, sliced
Zucchini, diced
Yep any fruit combination you like and the zucchini will fit in just fine, trust me! It’s a meal in itself and so delicious. Bet you’re feeling younger already. — Submitted by Marcia Marshall


Curried Split Pea Soup

5 Apr

This is a thick and hearty healthy soup. All four of my boys will sit down and happily eat which just makes my life easier. It is gluten free and could be vegetarian if you like or it could be a great way to use up that extra ham.
2 Tbsp. olive oil
1 C. Chopped onion
Kosher salt and freshly ground pepper
1 Tbsp. minced onion
12 oz. dried green split peas, pick over and rinse
5 C. Chicken broth or vegetable broth GF
1 Tbsp. curry powder
1 C. Peeled and 1-inch chopped up carrots
1 C. Diced ham optional

Place the oil in bottom of 6 qt. sauce pan heat on medium. Add onion, salt pepper and garlic. Cook onions until translucent. Add broth, peas and curry. Add carrots and ham if you like. Bring to boil then reduce heat to low and cover pot. Simmer until peas are soft, 45 minutes. Use potato masher to smooth out soup but still keep it chunky. Just so satisfying!


Cheesy Carrot Soup (Healthy Soup for Picky Eaters)

3 Apr

This healthy soup recipe was shared with me by a sister in our church who has six young children and this is their favorite soup. You know if that many young children like it, well it has to be good. I’ll have to try it out on my own four picky boys and post pics. later but here it is for now. Enjoy!


2 cups Chicken broth
2 cups coarsely chopped carrots
2 cups cooked white beans
1 tsp. onion powder
1/2 cup milk
salt, pepper, and/or herbs to taste
1 cup grated cheddar cheese

Bring broth to a boil in a sauce pan, add carrots, beans, and onion powder. Reduce heat and simmer until carrots are tender. Transfer hot mixture to blender carefully, add milk and puree until smooth. Add seasonings. Pour into serving bowls and top with cheese.

*To cook dry beans, use one cup of dry beans to get two cups cooked. Rinse them and cover with water in a pan on the stove. Heat to boiling and let it rapidly boil for 2 minutes. Then take it off the burner and put a lid on it. Let it sit for 3-4 hours. Then drain the water and put new water in and then heat to boiling; reduce heat and simmer until soft (about 1 hour). Make sure they don’t lose too much water or they will burn! — Submitted by Angi Danielson

Thai Pumpkin Soup (from our girls night)

2 Apr

The sweet sister from our church who shared this one is the epitome of health. She says they try to avoid processed sugars in their food and it is certainly working out well for her. This was a delicious thick, creamy soup.
2 Tbsp. olive oil
1 large onion peeled and chopped
1 Tbsp. tomato paste
2 1/2 C. Canned pumpkin
2 Tbsp. ginger
1 garlic clove peeled, chopped
3 C. Chicken broth
1 Tbsp. chopped green chilies
3/4 C. Coconut cream
3/4 C. Coconut milk
1 Tbsp. lemon juice
Salt & pepper to taste
Garnish with cilantro, sour cream and peanuts

Saut√© onion in olive oil until soft. Add tomato paste, pumpkin, ginger, garlic and broth. Combine until heated. Place mixture in food processor (or use stick blender) blend with chilies, coconut cream, coconut milk and lemon juice. Salt and pepper to taste. Add garnish as desired. — Submitted by Johanna Wagstaff

Book Club Chicken Salad

20 Feb


6 to 8 chicken breasts

(Sprinkle some lemon pepper and a little salt on both sides. Cook chicken for 30 minutes at 350 degeres on foil lined cookie sheet, cover with another piece of foil.)

1 1/2 C. silvered almonds

5 Tbsp. brown sugar blend Splenda or favorite low calorie brown sugar

In a small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved.

3 bags European blend salad mix

1 1/2 C. craisins

2 C. shredded fat-free mozzarella cheese

1 1/2 lb. turkey bacon, cooked and crumbled up


1/2 large red onion

2 C. splenda

4 tsp. dry mustard

2 tsp. salt

1 C. red wine vinegar

2 C. vegetable oil

Finely chop red onion in food processor. Add sweetener, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Create salad assembly line and let people put together their own salad mix of greens, craisins, cheese, nuts, dressing or you can preassemble it if you like.