Simply delicious. Good food can taste great, it doesn’t take much! Below are a few simple recipes that are healthy and can add a little zest to your typical meal ingredients and snacks.
Avocado spread:
Ingredients:
1 small slice whole wheat sourdough bread
2 tsp. Dijon mustard, optional
¼ ripe, Fresh California Avocado
Sea salt, to taste
Instructions:
- Toast 1 slice of bread.
- Meanwhile, mash the avocado. Spread mustard on hot toast, then spread with the mashed avocado. Sprinkle with sea salt if desired. Add a little more color and nutrients with slices of tomato.
Cranberry chicken with wild rice:
Ingredients:
1 (16 ounce) can whole-berry cranberry sauce
2 tablespoons orange juice
2 tablespoons lemon juice
½ teaspoon dry mustard
1½ pounds skinless, boneless chicken breasts
1 (6 ounce) package long grain and wild rice mix
2 tablespoons grated orange rind
¼ cup chopped green onions
Instructions:
1. Preheat the oven to 350°F.
2. In a medium saucepan over medium heat or in a microwave-safe pan, combine the cranberry sauce, orange juice, lemon juice, and mustard, cooking until hot.
3. Place the chicken in a baking dish, and pour the cranberry sauce over the chicken. Bake, uncovered, for 45 minutes, or until the chicken is done.
4. Meanwhile, cook the wild rice according to the package directions, omitting any oil and salt. When the rice is done, stir in the orange rind and green onion. To serve, place the rice on a plate, and top with the chicken and cranberry.
Spaghetti Squash with Tomatoes
Ingredients:
1 medium spaghetti squash (2½ pounds)
2 tablespoons water
½ cup chopped sweet red or green pepper
½ cup sliced green onions
2 large tomatoes, seeded and chopped
2 tablespoons minced fresh parsley
2 teaspoons minced fresh dill or ¾ teaspoon dill weed
2 teaspoons minced fresh basil or ¾ teaspoon dried basil
½ teaspoon salt
2 tablespoons grated Parmesan cheese
Instructions:
1. Preheat oven to 350°F.
2. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a baking dish. Fill dish with hot water to a depth of 1 inch. Cover and bake at 350° F for 30-40 minutes or until tender.
3. Meanwhile, in a nonstick skillet, heat water over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil, and salt. Bring to a boil. Reduce heat; simmer, uncovered for about 5 minutes or until tender.
4. When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese.
Leave a Reply