|“But those who Hope in the Lord
will renew their strength.
They will soar on wings like eagles; they will run and not grow weary,
they will walk and not be faint.”
- Isaiah 40:31
HOPE'S HEALTHY RECIPES
GUAVA SMOOTHIE – a delicious end to a run or start to a morning.
Prep Time: 15 min
Start to Finish: 1 hr 10 min
Makes: 16 servings
Teaspoons ground cinnamon
Cans (16.3 oz each) Pillsbury® Grands! ® Homestyle refrigerated reduced-fat buttermilk biscuits
Cup chopped pecans or walnuts
Cup fat-free caramel topping
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.
1 Serving:Calories 250 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 640mg; Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 15g); Protein 3g% Daily Value*:Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 8%
I'm not sure how healthy it is but we served this at a wedding reception and got lots of compliments!
BAKED SPINACH, CRAB and ARTICHOKE DIP
1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 package (8 ounces) refrigerated imitation crabmeat chunks
1 cup shredded Monterey Jack or Cheddar cheese (4 ounces)
Toasted baguette slices or assorted crackers if desired
1. Heat oven to 350 deg. Mix mayonnaise and Parmesan cheese (1 cup grated) in medium bowl. Stir in artichoke hearts, spinach and crabmeat.
2. Spoon mixture into 1-quart casserole dish. Sprinkle with (1 cup) Monterey Jack or Cheddar Cheese.
3. Cover and bake 15-20 minutes or until cheese is melted. Serve warm with baguette slices. 24 servings of 2 tablespoons each.
Just in time for the Chinese New Year, this salad is a rainbow of gorgeous colors. Its flavorful, gingery dressing will keep you coming back for “just one more taste.” The cabbage in this recipe adds numerous nutritional benefits and contains a group of cancer-fighting compounds called indoles that can help fight off breast cancer cells.
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 carrot, grated or julienned
1/2 cup sliced celery
1/2 cup finely chopped sweet onion
1/2 cup chopped fresh cilantro
2 tablespoons dry roasted peanuts
2 tablespoons sesame seeds
1/4 cup seasoned rice vinegar
2 tablespoons apple juice concentrate
1 tablespoon soy sauce
1 tablespoon minced fresh ginger
1 garlic clove, minced
1/4 teaspoon black pepper
Combine cabbage, carrot, celery, onion, cilantro, and peanuts in a large bowl. Toast sesame seeds in a skillet over high heat, stirring constantly, until they begin to pop and become fragrant, about 2 minutes. Grind in a blender or food processor and add to the salad.
In a small bowl, mix vinegar, apple juice concentrate, soy sauce, ginger, garlic, and black pepper. Just before serving, add to the salad and toss to mix. Makes about 6 1-cup servings
Per 1-cup serving:
87 calories, 3.4 g fat, 0.5 g saturated fat
35.1% calories from fat, 0 mg cholesterol
Make Your Own Salad Dressing
The amount of oil found in most salad dressings can add unwanted fat & calories to otherwise light & healthy salads. Try substituting the oil with salsa or low-fat buttermilk: to help thicken dressings, add a little honey or mustard.
JoAnne's Healthy Brocoli
4 c. fresh broccoli flowerets (about 1 1/2#)
1 small purple onion, thinly sliced & separated into rings
1/2 c. raisins
1/2 c. pecan pieces, toasted
3/4 c. mayo or salad dressing
1/4 c. sugar
1 1/2 T. white vinegar
1 (11 oz.) can mandarin oranges, drained
Combine first 4 ingredients in a bowl, set aside. Combine mayo,
sugar and vinegar; add to broccoli mixture, stirring to coat.
Gently stir in mandarin oranges. Cover and refrigerate at least
3 hours. Makes 6 servings.
To save 121 calories and 14 fat grams per serving, substitute reduced-
fat mayo for regular mayo. Per serving: Calories 268 (51% from fat),
Fat 16.1g (2g saturated), Cholesterol 11 mg, Sodium 196mg, Carohydrate
31,3g, Fiber 3.7g, Progetin 3.7g.
From "Southern Living" Magazine per Jo Ann Rader
3 Tbsps. butter
3 cloves garlic, minced
1 cup tomatoes, diced
2/3 cup green onions, chopped
2/3 cups red or green bell pepper, diced
2/3 cup mushrooms, chopped
1/4 cup white Worcestershire
1 1/4 cups Dijon mustard
6 chicken breasts
1/3 cup white wine
Melt butter in saute pan; blanch garlic in melted butter until translucent; add tomato, green onion, red bell pepper, mushrooms, and Worcestershire sauce. Spread mustard onto chicken breasts and add to saute pan; add 1/2 of the white wine, cook for 10 to 15 minutes. Turn chicken, add remaining white wine, cover and cook another 10 minutes or until chicken is done.
Light Tee-hee Cranberry-Pumpkin Bread
2 beaten eggs
1 can pumpkin
1 can whole cranberry sauce
1/2 cup applesauce (in place of using oil)
1 1/2 cups sugar
1 1/2 cups flour
1/2 tsp. baking power
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt (optional)
1 cup pecans or almonds chopped (optional)
Mix first 5 ingredients in a large mixing bowl.
Add remaining ingredients and mix well.
Pour into a sprayed and floured loaf pan.
Bake @ 350 degrees for one hour or until pick inserted in the center comes out clean.
This recipe comes from the book, "Come For Tea" by Jacquelyn Smyers
1 package Hidden Valley Ranch Dip Mix
Milk, several teaspoons as needed
Green food coloring, optional
Add dip mix to cream cheese to taste. Lightly tint with green coloring. Add teaspoons of milk as needed to make it spreadable. Spread half the bread slices with mixture, top with other slices. Cut off the crusts. Cut sandwiches into quarters or triangles. Would be tasty with a slice of cucumber too!
Not Quite So Healthy Strawberry Tarts
Shortbread tart shells
1 cup flour
2 Tbs powdered sugar
1/2 cup butter
Blend the flour and sugar, cut in the butter until mixture resembles corn meal consistency. Chill about 30 minutes.
Press bits of dough into tiny tart pans.
Bake at 425 degrees for 10 - 12 minutes or until golden brown
Strawberries, small and fresh when available
3 cups red raspberry jelly
1/2 cup finely chopped nuts
Wash and dry the berries
Put one on each tart shell, pointed side down
Melt the jelly in microwave or over low heat. Stir to slightly cool
Spoon over each berry
Chill until jelly sets
Sprinkle with nuts
Peasant-Style Chicken Primavera
4 Tblsps. Olive oil
1 lb. Bone/skin-less Chicken breast, diced
1 ½ tsp. red pepper flakes
I c. Zucchini, sliced
½ c. tomatoes diced
½ c. sliced Mushroom
¾ lb. Linguine, cooked
¼ c. Parmesan, grated
Heat the oil in a heavy skillet. Add chicken fully cook. Add garlic and pepper flakes. Add zucchini and mushrooms. Cook until just soft. Check seasonings.
Toss in tomatoes and cooked pasta. When warm, place in bowls and top with cheese. Salt & Pepper to taste.
2 Tablespoons oil
1 medium onion, diced
1 ½ teasp garlic
1 medium green bell pepper, seeded & diced
1 Tablespoon jalapeno diced
1 ½ cups of tomatoes, diced
½ teasp cinnamon (optional)(see *))
1 can of pinto beans WITH liquid
salt & pepper to tastee
*A touch of cinnamon adds a new twist to these beans
Heat oil in heavy saucepan. Add onion, garlic and bell pepper. Cook til just soft, add remaining ingred's. Cover and simmer for 25 min. Serve warm..
Four Cheese Stuffed Mushrooms
12 large mushrooms (stuffers)
1 Tab Olive Oil
1 Tab Onion, minced
½ tsp Garlic, minced
½ tsp Basil
¼ cup white wine
½ cup Provolone, grated
½ cup Mozzarella, grated
¼ cup Parmesan, shredded
¼ cup Romano, grated
Remove the stems from the mushrooms. Mince them and set aside. Heat the oil in a skillet. Add the onions, garlic and minced mushroom stems. Cook until soft (about 5 minutes over medium heat). Add the basil and wine. Simmer until almost dry (about 7 minutes). Cool slightly. Blend in the cheese.
Preheat the oven to 350. Place the mushroom caps in a lightly greased baking pan. Fill the caps with the mixture and bake for 15 minutes (or until lightly browned). Serve warm.