Saw goodbye to stretch pants December and get on board with healthy January! This stew is chocked full of goodness. Those meat-eaters won’t even notice that this dish is strictly vegetarian.
These healthy vegetarian burgers are full of Middle Eastern flavor and will satisfy both vegetarians and meat-eaters alike. Beans make them hearty, so no one will miss the beef. If you don’t want to make the yogurt sauce then by all means leave it out.
Roast green beans instead of steaming them. Toss beans in a quick and tangy vinaigrette dressing, and serve warm.
Let’s start the New Year out right with a healthy and tasty dish. Here’s to a Happy New Year with a healthier you in 2015.
Use only oysters with tightly closed shells; throw away any that are open. Due to potential health risks, pregnant women, babies, young children, the elderly, or anyone whose health has been compromised should not eat raw seafood.
This is a great weeknight meal! Healthy, hearty, and delicious!!
Satisfy everyone at your table by serving a healthier version of a family favorite. For healthier meals, stock up on staples, such as cans or cartons of no-salt added lentils, beans, broth, and tomatoes.
My Tuscan Bread Salad is perfect as a side or main meal. Feel free to add or substitute ingredients, as your heart desires. If you are serving this as a main dish then I suggest you add a bit of protein such as chicken or tofu.
Kale Salad With Apples And Pumpkin Seeds
For this stress-free kale salad mix the dressing a day ahead, then assemble the salad literally in minutes.
INGREDIENTS
8 Ounces Stemmed & Chopped Kale
8 Tablespoons Olive Oil
4 Tablespoons Sherry Vinegar
Juice of 1 Lemon
2 Teaspoons Honey
1 Teaspoon Dijon Mustard
1 Cup Toasted Pumpkin Seeds
1/2 Cup Dried Cherries
1 Diced Apple
6 Ounces Grated Cheddar Cheese
In a large-size serving bowl, massage kale with 2 Tablespoon olive oil. In another bowl, whisk together remaining olive oil, vinegar, lemon juice, honey, and mustard. Pour over kale; toss with toasted pumpkin seeds, cherries, diced apple and cheese. Serve immediately. Serves 6
© Victoria Hart Glavin
Mexican Chopped Salad
I had a lot of leftover beef tenderloin that I decided to use in a delicious Mexican Chopped Salad. You can use any type of meat you like (lean ground beef, flank steak, tenderloin, chicken, turkey, pork, etc) or no meat at all. All the work is in the prep, which really isn’t all that much work at all.
INGREDIENTS
1/2 Cup Sliced Pickled Jalapeno Chile Peppers (Drained & Finely Chopped)
1/2 Cup Mayonnaise
1/2 Cup Mexican Crema or Sour Cream
1/4 Cup Snipped Fresh Cilantro
2 Tablespoons Fresh Lime Juice
1 Teaspoon Paprika
1 Teaspoon Kosher Salt
2 Tablespoons Milk
1 Cup Black Beans (Rinsed, Drained & Dried)
4 Cups Shredded Romaine Lettuce
1 Cup Beef or Chicken (Or Any Other Meat You Want)
1 Mango (Halved, Seeded, Peeled & Sliced)
1 Avocado (Halved, Seeded, Peeled & Diced)
2/3 Cup Diced Tomatoes or Grape Tomatoes
1 Cup Cooked Corn
1 Cup Sliced Olives
1/2 Cup Chopped Salami (Optional)
1/2 Cup Orange Bell Pepper (Chopped)
1/2 Cup Raisins (Optional)
Crumbled Queso Fresco (Optional)
In a small-size bowl whisk together jalapeno chile peppers, mayonnaise, Mexican crema or sour cream, cilantro, fresh lime juice and paprika. Stir in milk as needed to make dressing the desired consistency, cover and chill. In a large-size bowl toss together lettuce, meat, mango, avocado, tomatoes, bell pepper, corn, black beans, olives, raisins (optional) and queso fresco (optional). Serve with tortilla chips on the side and dressing. Serves 4 to 6.
