June is Men’s Health Month
Access Restricted to members. Please Log In or Purchase access through our Online Store
April is National Child Abuse Prevention Month
Access Restricted to members. Please Log In or Purchase access through our Online Store
Italian Sausage Frittata
By: American Diabetes Association
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
|
Ingredients
- 1/4 lb italian turkey sausage
- 2 teaspoon olive oil
- 1/2 lb. russet or baking potatoes, cut into 1/2-inch cubes (about 1 1/2 cups)
- 2 cups sliced onion
- 2 cups washed, ready-to-eat spinach
- 2 cups sliced baby bella mushrooms
- 2 teaspoon minced garlic
- 2 large eggs
- 5 large egg whites
- 1/4 cup nonfat milk
- 1/2 cup fresh basil
- 1/4 teaspoon freshly ground black pepper
Ingredients
|
|
Instructions
- Preheat the broiler. Cut the sausage into 1/2-inch slices.
- Heat the oil in a medium, ovenproof, nonstick skillet over medium-high heat. Add the potatoes and sauté 3 minutes. Add the sausage, onion, and spinach and sauté 3 minutes, stirring several times. Add the mushrooms and garlic. Continue to cook 1 to 2 minutes.
- Meanwhile, whish the whole eggs, egg whites, and milk together. Tear the basil into small pieces and add to the egg mixture along with the black pepper.
- Pour egg mixture into the skillet and gently stir vegetables to make sure the egg mixture spreads throughout the pan. Press the sausage and vegetables into the egg mixture. Turn the heat to low and cook 10 minutes. Frittata will be mostly cooked through.
- Place the frittata under the broiler for 1 to 2 minutes to brown. Watch to make sure the top doesn’t brown too much.
- To serve, loosen frittata around edges, cut in half, and slip each half onto an individual plate.
Recipe Notes
See more at: http://www.diabetes.org/mfa-recipes/recipes/2015-10-italian-sausage-frittata.html#sthash.duyn5eMm.dpuf
Share this Recipe
Summer Fruit Smoothie
By: American Diabetes Association
| Prep Time | 10 minutes |
| Servings |
|
Ingredients
- 1 cup fresh blueberries
- 1 cup fresh chopped strawberries
- 2 peaches, peeled, seeded and chopped
- 6 oz non-fat, peach flavored Greek style yogurt
- 1 cup almond milk, unsweetened
- 2 tablespoons ground flax seed
- 1/2 cup ice
Ingredients
|
|
Instructions
- Combine all ingredients in a blender and puree until smooth.
Recipe Notes
- See more at: http://www.diabetes.org/mfa-recipes/recipes/2012-08-summer-fruit-smoothie.html#sthash.YdOsAF2B.dpuf
Share this Recipe
White Chicken Chili
Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef
| Servings |
|
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- juice of 1 lemon
- 1 4 ounce can green chopped chiles
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1/2 teaspoon dried oregano
- 1 pinch cayenne
- 2 cans cannellini beans, rinsed and drained
- 1 quart chicken stock, preferably homemade or a low-sodium commercial brand
Ingredients
|
|
Instructions
- Poach the chicken breasts in water with lemon juice. Add squeezed lemon halves to poaching liquid. (This will allow the lemon oil released from the rind to flavor the poaching liquid.) Â Cook, covered, over low heat for 10-15 minutes. Cut into thickest part of breast to see that meat is no longer pink. Remove and shred when cooled.
- Heat oil, add onion and cook for five minutes. Add garlic, chiles, cumin, coriander, oregano and cayenne. Â Stir until blended.
- Add the beans, stock and shredded chicken. Add the stock and stir.
- Bring to a boil, then lower heat to simmer 20-30 minutes. (Better reheated).
- Serve with dollop of low-fat sour cream and/or grated reduced fat cheese.
Share this Recipe
Quick Cannellini Bean Soup With Arugula
Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef
| Servings |
|
Ingredients
- 2 garlic cloves, peeled and coarsely chopped
- 1/4 cup olive oil
- 1 15-ounce can of diced no-salt tomatoes, drained
- 4 cups homemade or low sodium chicken stock
- 2 15-ounce cans of cannellini beans, rinsed and drained
- 1/4 teaspoon kosher salt
- 1 12-ounce package of precooked chicken sausages
- 1/4 teaspoon black pepper
- 1 6-ounce package organic baby arugula
- 4 tablespoons freshly grated parmesan
Ingredients
|
|
Instructions
- Cut the chicken sausages into ½ inch-sized pieces. Set aside.
- Using a large, heavy-bottomed pot, heat the olive oil over medium heat.
- Add the garlic and cook, stirring, just until garlic turns golden, about 2 minutes.
- Add the tomatoes, beans and sausage. Add salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes. Turn off the heat
- Add the arugula and stir, just until arugula begins to wilt, about 1 minute. Ladle into bowls and top each portion with a tablespoon of parmesan.
Recipe Notes
Recipe by Liz The Chef at http://lizthechef.com/2016/01/05/quick-cannellini-bean-soup-with-arugula/
Share this Recipe
Colache
Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
|
Ingredients
- 2 medium-sized zucchini, trimmed
- 2 ears sweet corn, husked
- 2 cups cherry tomatoes, halved
- 2 tablespoons unsalted butter
- 1/2 red onion, chopped
- 1/4 teaspoon kosher salt
- 1 pinch ground white or black pepper
- chopped parsley and fresh dill (optional garnish)
Ingredients
|
|
Instructions
- Slice the zucchini into ¼ inch-sized pieces. Cut the corn off the cob.
- Combine the zucchini and corn with the cherry tomatoes in a bowl and set aside.
- Using a large skillet, melt the butter over medium heat, add the chopped onion and cook until limp but not browned.
- Add the zucchini, salt and pepper to the skillet and cook over medium heat, just until the zucchini is tender. Add the corn and tomatoes and cook for two more minutes. Garnish and serve.
Recipe Notes
Recipe by Liz The Chef at http://lizthechef.com/2014/09/26/mamas-colache-blog-birthday/
Share this Recipe
Crispy Roasted Cabbage
Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 1 pound green cabbage (1 small or half a large one), cored
- 3 tablespoons olive oil
- 1/2 teaspoons sea salt
- 1/8 teaspoon freshly grated nutmeg
- large-flaked sea salt, optional garnish
Ingredients
|
|
Instructions
- Preheat oven to 400 degrees.
- Cut the cabbage into 1-inch-thick pieces.
- Place on a sheet pan and drizzle with half the olive oil and sea salt.
- Roast, turning once, drizzling with the rest of the olive oil, until crispy and browned, 25-30 minutes.
- Sprinkle with nutmeg, garnish with large-flaked sea salt and serve.
Recipe Notes
Recipe by Liz The Chef at http://lizthechef.com/2015/03/06/crispy-roasted-cabbage/
Share this Recipe
Cheater’s Pickles
Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef
| Prep Time | 45 minutes |
| Servings |
cups
|
Ingredients
- 2 english cucumbers
- 2 tablespoons white sugar
- Handful of ice cubes
- 1/4 cup Champagne or apple cider vinegar
- 2-3 pinches large flaked sea salt, such as Maldon's
- 2 tablespoons fresh dill, chopped
- 1 tablespoon flat-leaved parsley, chopped
- 1/4 cup sliced sweet onion, such as Vidalia, cut into half moon slices
Ingredients
|
|
Instructions
- Trim the ends of the cucumbers and the drag the tines of a fork down their lengths. Slice the cucumbers into â…›-inch slices and place in a shallow bowl.
- Sprinkle sugar over the cucumbers, stir well and scatter ice on top of them.
- Cover bowl with plastic wrap and place in freezer for 30 minutes.
- Remove from freezer, discard ice and drain cucumbers in a colander. Pat dry on a clean kitchen towel and return to bowl.
- Add the vinegar and salt and stir well. Add the dill, parsley and onion. Stir again and chill for one hour before serving.
Recipe Notes
Recipe by Liz The Chef at http://lizthechef.com/2015/09/10/cheaters-pickles
Share this Recipe
Red Quinoa Salad With Citrus and Pistachios
Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef
| Prep Time | 15 |
| Cook Time | 20 |
| Servings |
|
Ingredients
- 1 12 oz. box of red quinoa
- 4 cups low-sodium vegetable stock or homemade vegetable stock
- 1/4 cup olive oil
- 3 tablespoons meyer lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon orange zest
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 3 large navel oranges, peeled and cut into sections
- 1 cup shelled pistachio nuts
- 1/4 cup organic, no-salt chopped tomatoes
- navel orange and Meyer lemon zest curls (optional garnish)
- 1 7-ounce package or organic baby greens
Ingredients
|
|
Instructions
- Using a medium-sized saucepan, heat the stock until it boils. Add the quinoa, cover and reduce heat to low and cook for 20 minutes, until all the stock has been absorbed. Remove from heat and allow cooked quinoa to "rest", covered, while you prepare the vinaigrette.
- Whisk together the olive oil, lemon juice, cumin, orange zest, salt and pepper.
- Spoon the cooked quinoa into a bowl, add the vinaigrette and toss.
- Add the orange sections, pistachios and parsley. Toss. Garnish and serve over baby greens.
Recipe Notes
Recipe by Liz The Chef at http://lizthechef.com/2016/04/08/red-quinoa-salad-with-citrus-and-pistachios
Share this Recipe
- « Previous Page
- 1
- …
- 57
- 58
- 59
- 60
- 61
- …
- 64
- Next Page »