Healthy Eating Blog

SeasideOasis

Hello my MFP friends! Besides blogging on MFP, I will also be creating a separate blog specifically for FOOD! I love to cook and it has become a passion of mine! While I create a lot of great recipes on my own, I'd love to feature some of your recipes too! The more tasty goodness, the better the selection!

If you have a moment, I'd love if you added here (or in a private message) your favorite recipes so I can go home, cook them up, and share your recipes with the world

kerriknox

I love this one......

ASPARAGUS AND PEA SALAD WITH MINT

Serves 4.

1 1/2 cups peas

1 pound asparagus

6 cups salad greens

2 Tbsp chopped mint

1/4 cup shaved Parmesan

8 slices prosciutto, cut in strips

2 Tbsp lemon juice

2 tsp Dijon mustard

1 tsp honey

- salt and pepper to taste

1/2 cup olive oil

Whisk together lemon juice, Dijon mustard, honey and salt and pepper.

Drizzle in the oil slowly while still whisking to emulsify the dressing.

Test the dressing and adjust seasonings as necessary.

Place salad greens in a large bowl, add chopped mint and peas.

Using the woody end as a handle, hold the asparagus against a cutting board and use a vegetable peeler to make long strips. (These will vary in thickness, which is fine.)

After shaving, you will be left holding the rough end, which can be discarded.

Repeat with all the asparagus and then add the shavings to the salad.

Add sliced prosciutto. Toss with dressing (start with only a portion of the dressing and add more as necessary; the salad may not need all of it).

Top with shaved Parmesan.

SeasideOasis

Oooohhhh that looks great :happy: Thank you for adding!!!

dmoses

Here's a couple of my favorites!

Indian-Spiced Chicken & Asparagus

4 servings, about 1 cup each
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons fennel seeds
1 pound chicken tenders, cut into bite-size chunks
3/4 teaspoon salt, divided
2 tablespoons canola oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1 small fresh chile, seeded and minced
1 tablespoon minced fresh ginger
1 1/2 bunches asparagus (about 1 1/2 pounds), woody ends trimmed, cut into 1-inch pieces
1/2 cup “lite” coconut milk (see Tip)
1/2 cup chopped fresh cilantro

Preparation
Toast cumin and fennel seeds in a small dry skillet over medium heat until fragrant and beginning to brown, about 2 minutes. Finely grind in a spice grinder (such as a clean coffee grinder) or with a mortar and pestle.
Toss chicken with 1 1/2 teaspoons of the spice mixture and 1/4 teaspoon salt in a bowl. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, until browned, 3 to 4 minutes. Remove to a plate.
Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, chile and ginger; cook, stirring, until softened, 2 to 3 minutes. Add asparagus, sprinkle with the remaining spice mixture and cook, stirring, for 2 minutes. Stir in coconut milk and the remaining 1/2 teaspoon salt and simmer for 2 minutes more. Return the chicken and any accumulated juice to the pan and cook until the chicken is just cooked through and the asparagus is tender-crisp, about 2 minutes more. Serve sprinkled with cilantro.

Tips & Notes
Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.

Nutrition
Per serving: 249 calories; 12 g fat ( 3 g sat , 6 g mono ); 63 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 26 g protein; 3 g fiber; 514 mg sodium; 477 mg potassium.
Nutrition Bonus: Folate (34% daily value), Vitamin A (21% dv), Vitamin C (20% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 3 lean meat, 2 fat


AND


Skillet Tilapia with Black Beans and Kale

Serves: Prep: 10min Cook: 18min Total: 28min

Ingredients
2 tbsp chopped red onion
1 tbsp olive oil
1 tsp crushed fennel seeds
1 C chopped kale leaves
1/2 C rinsed and drained canned black beans
2 5 oz tilapia fillets
For garnish: paprika and 2 lemon wedges

Directions
In a skillet, combine onion, oil, fennel, and salt to taste. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add kale and stir to coat with seasonings. Cook until kale starts to wilt, about 2 minutes. Stir in beans. Set tilapia on mixture. Dust lightly with paprika.
Cover and cook until tilapia is cooked through, about 10 minutes. Serve with lemon.

Nutritional Facts per serving
CALORIES 270.1 CAL
FAT 9.8 G
SATURATED FAT 1.8 G
SODIUM 392.2 MG
CARBOHYDRATES 14.9 G
TOTAL SUGARS 0.9 G
DIETARY FIBER 4.8 G
PROTEIN 33.4 G

SeasideOasis

Woohoo! Thank you for adding. I cant wait to get to the store (well, market!) and start buying some ingredients!!

pizzygirltx

bump