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Good-For-You Comfort Foods
March 1st, 2013Comfort foods tend to be less than healthy, but with simple ingredient swaps and healthier cooking techniques, these satisfying foods can be heart-healthy, too. CanolaInfo’s “Comfort Your Heart” recipe collection (found at canolainfo.org) will show you how to do just that.
Comfort your heart and stomach with healthy and hearty recipesChicken Salad
July 1st, 2012UnfeaturedWeekly Recipe:NonWeekly![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/NS145_FOODMATTERS_25_39_Page_13_Image_0002.jpg "[title]")
1 cup grilled chicken breast, cubed
1 tablespoon finely diced scallions
2 tablespoons diced celery
2 tablespoons diced red pepper
1 tablespoon water
1/2 cup hummus
salt and pepper to taste
Combine all ingredients and stir well. Serve in bowl of radicchio as a salad, on a sandwich, wrap, or as an appetizer with veggies, chips or pita. Makes 3 ½ cups.
Recipe and image provided by Sabra Dipping co.
Chinese Chicken Noodle Salad with Glazed Walnuts
June 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
1 package of Annie Chun’s Organic Chow Mein Asian Meal Starter
2 tablespoons vegetable oil
1/2 cup walnut halves
2 tablespoons organic cane sugar
4 cups romaine lettuce, thinly sliced
1 cup English cucumber, julienne cut
1 carrot, julienne cut
1 cup chopped cilantro
2 tablespoons minced scallions
2 boneless, skinless chicken breasts, grilled and sliced into strips
Cook noodles as directed. Drain and set aside. Heat vegetable oil in pan over medium heat and cook walnut halves with sugar until caramelized; set aside. Combine remaining vegetable ingredients in large bowl. Add chicken and noodles and toss lightly with sauce. Garnish with walnuts and serve. Recipe courtesy of Annie Chun’s
Classic Chicken Soup (Goldene Yoikh)
March 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
One 4–5 pound chicken
2 large celery stalks with leaves, sliced
2 large carrots, peeled and sliced in 2-inch diagonals
1 onion, quartered
3 sprigs of flat-leaf parsley
Salt and white pepper to taste
1. Clean and wash the chicken, place it in a large pot, and cover it with water.
2. Bring to a boil and skim the broth thoroughly.
3. Add the vegetables and seasoning. Cover and simmer slowly for about three hours. When it’s done, strain the soup. Serve as a broth or with vegetables and chicken.
8-10 Servings
Nutrition information per serving Calories 557; Protein 57 g; Carbohydrate 8 g; Total Fat 31.6 g; Saturated fat 8.8 g; Cholesterol 179 mg; Sodium 214 mg; Fiber 2.2 g
Garlic Chicken
March 1st, 2011UnfeaturedIngredients:
4 lbs chicken
12 peeled, sliced garlic cloves
1/2 cup soy sauce
1/2 cup water
1/2 cup vinegarDirections:
Brown chicken in a large skillet and drain the fat. Add garlic cloves to the skillet along with 1/2 cup of soy sauce, water, and vinegar. Add coarsely ground pepper to taste, then cover and simmer for 35 to 40 minutes until the chicken is tender, turning once.Citrus Chicken
January 1st, 2011UnfeaturedIngredients
1 pound chicken
1 large grapefruit, ruby red
Salt and Pepper to taste
Garlic powder to tastePrepare chicken in a baking pan (any chicken parts will work, in addition to a whole chicken). Use 1 large grapefruit for each pound of chicken. Cut the grapefruit in half. Squeeze the juice from 1/2 grapefruit over the chicken. Peel the remaining half and cut into medium-sized pieces and arrange around, under, and on top of the chicken.
Add salt, pepper, and garlic powder to taste. Roast at 400 degrees for 15 minutes per pound of chicken, being sure to baste chicken with juice half way through the total cooking time.Vegetable Chicken Soup
October 1st, 2009Unfeatured1 tablespoon olive oil
1 medium onion, chopped.jpg)
1 pound skinless and boneless chicken breasts, cut into bite-size pieces
6 ounces green beans, cut into bite-size pieces
1 cup chopped celery
1 zucchini, sliced
1 tablespoon fresh basil, chopped
1/2 of a 14.5-ounce can diced tomatoes, drained
4 cups chicken broth
1 teaspoon paprika
1 to 2 tablespoons raw honey
2 tablespoons lemon juice
2 teaspoons minced raw ginger
2 teaspoons pressed raw garlic
Salt and pepper to taste1. In a large soup pot, heat the olive oil over medium-high heat for several minutes.
2. Add onion, and cook, stirring occasionally, until soft.
3. Add chicken, and continue to stir occasionally to brown lightly on all sides.
4. Add remaining ingredients, bring to a boil, and allow to simmer until vegetables are just tender and chicken is cooked through.nutrition info per serving (4): 209 calories, 4.7 g fat, 0.5 g saturated fat, 55 mg cholesterol, 26.8 g protein, 14.2 g carbohydrates, 2.6 g fiber, 745 mg sodium
Grilled Chicken With Fig Sauce
September 1st, 2008Unfeatured1 cup onion, diced
2 teaspoons hot olive oil
1 tablespoon flour
1 cup chicken rboth
1 cup figs, diced
1/4 cup dry white wine
2 chicken breasts, grilled or sautéed1. In a saucepan, brown diced onion in hot olive oil and sprinkle with flour. Add chicken broth, diced figs, and dry white wine, and cook on low for 20 minutes or until thick.
2. Serve over grilled or sautéed chicken sprinkled lightly with salt and pepper.
Moroccan Chicken With Olives
September 1st, 2008Unfeatured1 yellow onion, diced
3/4 cup chopped parsley plus a little more for garnish
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon mild paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 to 1 teaspoon salt (check sodium content of stock)
1 teaspoon agave nectar or sugar
2 tablespoons olive oil, plus another tablespoon for drizzling
6 to 8 chicken thighs, bone in, with skins
1 cup chicken stock or water
1 teaspoon lemon zest (grated peel)
Juice of 1/2 lemon
1/2 cup Gaeta or Kalamata olives, pits in1. Mix the onion, parsley, spices, salt, and agave nectar in a medium bowl.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken in a single layer, and cook 2 to 3 minutes on each side until slightly browned.
3. Add the stock and onion mixture. Bring the stock to a boil, reduce heat to low, cover, and cook gently for 20 minutes until the chicken is tender and no pink flesh remains.
4. Place the chicken on a platter. Turn the heat up to medium-high, and let the sauce simmer for 2 to 3 minutes until reduced slightly. Remove the pan from the heat and stir in the lemon zest, lemon juice, and olives.
5. Spoon the sauce over the chicken. Drizzle with olive oil, and garnish with the remaining parsley.Nutrition info per serving (4): 297 calories; 22 g fat; 5 g saturated fat; 72 mg cholesterol; 18 g protein; 8 g carbohydrates; 2 g fiber; 459 mg sodium
Chicken Souvlaki Pitas
August 1st, 2008Unfeatured1 pound chicken tenderloins
Bamboo skewers
4 whole-grain pitasFor The Souvlaki Marinade
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh (or 1/2 teaspoon dried) oregano
1/4 teaspoon saltFor The Tzatziki Sauce
1 cup plain yogurt (see recipe above)
1/2 medium cucumber, peeled, seeded, shredded
1 tablespoon fresh lemon juice
1 tablespoon minced fresh mint leaves
1/2 teaspoon salt1. In a bowl, combine marinade ingredients. Add chicken, and mix well to coat. Marinate in refrigerator 30 minutes.
2. Soak skewers in water for 30 minutes, and heat grill to medium. Thread chicken onto skewers, and grill four minutes on each side.
3. Combine ingredients for tzatziki in a small bowl. Serve with the chicken in pitas
Nutrition info per serving (4): 233.8 calories; 9.4 g fat; 2 g saturated fat; 69.4 mg cholesterol; 29.8 g protein; 7 g carbohydrates; 0.5 g fiber; 408.6 mg sodium
