Here is an easy to make nutritious and delicious side option.
- 2 medium sweet potatoes
- 1 1/2 Tablespoons olive and coconut oil
- 1 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon ginger powder
- 1/2 teaspoon salt
- Wash and scrub potatoes leaving the skins on.
- Cut the potatoes into 1/4 to 1/2 inch sticks or cubes and set aside
- Mix together the spices and oil
- Add the potato sticks to the mixture and coat well
- Lay onto a cookie sheet and bake for 30 to 40 minutes.
- Stir them halfway through cooking.
Submitted by Linda at Eckert Seamans Thank you Linda!
- 2 skinless, boneless chicken breast halves (about 4 ounces each)
- 2 ounces fontina cheese, crumbled or sliced (you can also use fresh mozzarella cheese or any other type you like)
- 2 roasted red sweet pepper halves or 1/2 cup roasted red sweet pepper
halves from a jar, drained
- 6 fresh sage leaves or 1/2 teaspoon dried sage, crushed
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1/2 cup dry white wine or chicken broth (use the wine – it’s the best, especially if you pour yourself a small glass while you’re cooking)
Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness.
Remove plastic wrap.
Sprinkle chicken with black pepper.
Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast.
Fold in edges; roll up into a spiral, pressing the edges to seal.
Roll in flour.
In an 8-inch skillet heat the oil over medium heat.
Cook chicken in hot oil about 5 minutes, turning to brown all sides.
Remove from skillet.
In the same skillet bring wine or broth to boiling; reduce heat.
Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains.
Return chicken to skillet.
Cover and simmer for 7 to 8 minutes or until chicken is tender and no longer pink.
Plate the chicken and spoon the sauce over it.
Let’s stock our pantries for eating in the home success. A can of tuna fish is a helpful food to leave in your pantry for those days when you need a quick meal. Try this tuna salad recipe it contains yogurt and is quick and easy to make.
- 1 can Tuna
- Plain yogurt
- Additional ingredients (see list below)
Empty the can of tuna into a small bowl.
Mix in just plain yogurt to bind the tuna.
Add additional ingredients to your liking.
Place over a salad or on a bagel or bread.
Ideas for additional ingredients:
Green or black olives, diced
Green or red pepper, diced
Dill pickle, diced
Hard boiled egg, chopped
Submitted by Jesse from Westinghouse. Thank you, Jesse! Got a recipe you’d like to share? Please email it to email@example.com. We’d like to share your favorites with our community.
- 1 1/4 pounds boneless pork loin, pounded thin
- 1/2 cup all- purpose flour for coating
- salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup honey
- 1/4 cup chopped pecans
- In a shallow dish, mix together flour, salt and pepper.
- Dredge pork cutlets in the flour mixture.
- In a large skillet, melt butter over medium-heat.
- Add chops, and brown both sides.
- Transfer to a warm plate.
- Mix honey and pecans into the pan drippings.
- Heat through, stirring constantly.
- Pour sauce over cutlets.
- Don’t overcook pork or sauce.
When someone is down with a cold, this is a great soup to make for them. But it’s also delicious as a side of starter to a meal too!
You Need :
- 8 cups chicken broth
- ¼ cup to ½ cup rice
- 3 eggs
- Juice from one lemon
- Bring broth to a boil and then add ¼ to ½ cup rice.
- Cook on simmer for 25 minutes.
- In a separate bowl beat 3 eggs and mix in the lemon juice.
- When broth is done simmering, add 1 cup of the broth to the beaten eggs and lemon juice mixture and mix.
- Next add it all back into the pot cook for 4 minutes and then it is ready.
This is a delightful soup that incorporates beans into the diet and the leftovers taste even better.
- 2 slices bacon, chopped
- 2 Tablespoons olive oil
- 1 carrot, chopped
- 1 stalk of celery, chopped
- 1 medium onion, chopped
- 2 Tablespoons flour
- 2 Tablespoons tomato paste
- 3 cups beef broth
- 2 cups water (more if needed)
- 2 cups navy beans, cooked (save bean juice)
- 2 teaspoons dried rosemary
- 2 Tablespoons chopped parsley
- 2 garlic cloves, minced
- Salt and pepper to taste
- ¼ pound elbow macaroni or Arborio rice
- 1/3 cup freshly grated parmesan or Asiago cheese
- In large pot, cook the bacon until crisp.
- Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft.
- Stir in flour and tomato paste.
- Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper.
- Simmer slowly until the vegetables are tender, adding water as needed.
- Add macaroni and cook until tender, stirring frequently, as it sinks and sticks.
- Add water, if needed.
- Add the beans and heat through.
- Taste for adequate seasoning.
- If soup is not thick, puree one third of it and return the puree to the pot.
- Serve soup with a bowl of grated cheese.