https://www.facebook.com/104601318652973/

Healthy Tips, New York, NY (2025)

02/08/2022

Chicken Potpie with Biscuits

Ingredients
Filling
2 teaspoons canola oil
1 small onion, chopped
1 16-ounce bag frozen mixed vegetables, thawed
½ cup all-purpose flour
1 teaspoon dried thyme
1 14-ounce can reduced-sodium chicken broth
¾ cup nonfat milk
3 cups chopped cooked chicken breast (see Tip)
⅓ cup chopped flat-leaf parsley
½ teaspoon freshly ground pepper
¼ teaspoon salt
Biscuits
1 ¼ cups whole-wheat or white whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons sugar
¼ teaspoon salt
4 tablespoons cold unsalted butter, cubed
5 tablespoons canola oil
¾ cup nonfat milk

Step 1
To prepare filling: Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add vegetables; cook, stirring, until hot, 2 to 3 minutes. Sprinkle with flour and thyme; stir to coat. Add broth and milk and stir until thickened, 4 to 6 minutes. Stir in chicken, parsley, pepper and salt. Transfer to a 9-by-13 inch (or 3-quart) baking dish.

Step 2
Preheat oven to 350 degrees F.

Step 3
To prepare biscuits: Whisk whole-wheat flour, all-purpose flour, baking powder, sugar and salt in a large bowl. Add butter and rub together with your fingertips until the mixture begins to look like cornmeal. Drizzle with oil and toss to coat. Drizzle with milk and mix together. Turn dough out onto a lightly floured surface and knead a few times. Roll or pat the dough into a 10-by-6-inch rectangle, then cut into 6 biscuits. (Or use a cookie cutter, if you prefer.) Place biscuits on top of the filling with equal space in between (they'll only partially cover the top).

Step 4
Bake the potpie until it is bubbling around the edges and the biscuits are light brown, 38 to 40 minutes. Let cool for 10 minutes before serving.

Source: eatingwell

02/04/2022

Mediterranean Cabbage Soup

Ingredients
Ingredient Checklist
2 tablespoons extra-virgin olive oil
1 cup chopped carrots
1 cup sliced fennel, fronds reserved for garnish
½ cup chopped onion
2 teaspoons minced garlic
½ teaspoon ground coriander
½ teaspoon salt
6 cups low-sodium vegetable broth
1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
1 small head green cabbage (1 1/2 lbs.), chopped
1 (15 ounce) can unsalted cannellini beans, rinsed
2 teaspoons sugar
1 teaspoon chopped fresh oregano
Lemon zest for garnish

Step 1
Heat oil in a large heavy pot over medium-high heat. Add carrots, fennel and onion; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, coriander and salt; cook, stirring constantly, until fragrant, about 1 minute. Add broth and tomatoes; bring to a boil. Add cabbage; reduce heat to medium. Cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.

Step 2
Stir in beans, sugar and oregano; cook until the beans are heated through, about 3 minutes. Sprinkle with lemon zest and reserved fennel fronds, if desired; serve immediately.

Source: eatingwell

01/23/2022

Creamy Lemon-Garlic Dressing

Ingredients
Ingredient Checklist
1 large head garlic
¼ cup extra-virgin olive oil, divided
½ cup reduced-fat buttermilk
2 ½ teaspoons Dijon mustard
1 ½ teaspoons honey
1 teaspoon grated lemon zest
2 tablespoons lemon juice
½ teaspoon onion powder
¼ teaspoon salt

Step 1
Preheat oven to 400°F. Trim and discard top 1/2 inch from garlic head. Place the garlic, cut-side up, on a sheet of foil; drizzle with 1 tablespoon oil. Wrap tightly in the foil; roast until the cloves are completely softened and jammy, about 40 minutes. Let cool for 15 minutes. Squeeze the garlic cloves onto a cutting board; discard garlic skins. Using the flat side of a chef's knife, mash the garlic into a paste.

Step 2
Transfer the garlic paste to a lidded jar or medium bowl. Add buttermilk, mustard, honey, lemon zest, lemon juice, onion powder, salt and the remaining 3 tablespoons oil. Seal the jar and shake, or whisk vigorously in the bowl, until well combined. Shake or whisk before serving.

Source: eatingwell

01/18/2022

Seafood and chilli linguine for the bolognese.🤤
Nothing beats a summer spaghetti with chilli and prawns.
Sources: Bill Granger

01/15/2022

Tart Cherry Nice Cream

Ingredients
Ingredient Checklist
3 ripe bananas, peeled, sliced and frozen
2 cups frozen pitted sweet cherries
1 cup frozen pitted tart cherries
¼ cup unsweetened almond milk

Step 1
Place bananas, sweet cherries, tart cherries and almond milk in a blender or food processor; process until smooth, scraping down the sides as needed.

To make ahead
While the nice cream will have the best texture if served immediately, it can be stored in the freezer for up to 3 months. Let soften at room temperature for about an hour before serving.

Source: eatingwell

01/14/2022

Baked Stuffed Shrimp

Ingredients
Ingredient Checklist
16 jumbo raw shrimp, peeled, deveined and tail-on (about 1 pound)
½ cup thinly sliced scallions
6 tablespoons mayonnaise
¼ cup finely chopped celery
¼ cup whole-wheat panko breadcrumbs
¼ cup finely chopped cooked bacon
1 ½ teaspoons lemon juice
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Step 1
Position a rack in top third of oven; preheat to 375 degrees F. Line a rimmed baking sheet with foil. Using a paring knife, cut along the outside curve of each shrimp, from bottom of neck to tail, almost all the way through. Arrange the shrimp on the prepared pan, laying them open, cut-sides down, pressing gently to flatten.

Step 2
Combine scallions, mayonnaise, celery, panko, bacon, lemon juice, salt and cayenne in a small bowl. Spoon 2 teaspoons of stuffing onto each shrimp. Fold the tail over the filling and press gently. Bake until the shrimp are opaque and the stuffing is warmed through, 5 to 8 minutes. Transfer to a serving platter and serve immediately.

01/12/2022

Do you like vegetables or meat?

01/09/2022

Which type of pasta do you like?
Leave your comment here! ❤❤

01/09/2022

Slow-Cooker Chicken & White Bean Stew

Ingredients
Ingredient Checklist
1 pound dried cannellini beans, soaked overnight and drained (see Tip)
6 cups unsalted chicken broth
1 cup chopped yellow onion
1 cup sliced carrots
1 teaspoon finely chopped fresh rosemary
1 (4 ounce) Parmesan cheese rind plus 2/3 cup grated Parmesan, divided
2 bone-in chicken breasts (1 pound each)
4 cups chopped kale
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
¼ cup flat-leaf parsley leaves

Step 1
Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.

Step 2
Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.

Step 3
Return the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.

Step 4
Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.

Tips
Tip: To save time, you can substitute 4 (15 ounce) cans no-salt-added cannellini beans (rinsed) for the soaked dried beans.

Equipment: 6-qt. slow cooker

Source: eatingwell

01/08/2022

Italian Lemon Cookies

Ingredients
Ingredient Checklist
1 cup all-purpose flour, plus more for dusting
1 cup white whole-wheat flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup unsalted butter, softened
½ cup whole milk
1 large egg
2 tablespoons grated lemon zest, plus 1/4 cup juice (from 2 lemons), divided
1 teaspoon vanilla extract
2 cups confectioners' sugar

Step 1
Position oven racks in upper and lower thirds of oven; preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper.

Step 2
Whisk all-purpose flour, whole-wheat flour, granulated sugar, baking powder and salt together in a large bowl until combined. Add butter and beat with an electric mixer on low speed until the butter is completely blended into the flour mixture, about 1 minute. Add milk, egg, lemon zest and vanilla; continue beating on low speed until blended, about 1 minute, scraping down sides of bowl as needed. Chill the dough, uncovered, for 30 minutes.

Step 3
Using lightly floured hands, roll the dough into 24 (1-inch) balls and place 1 inch apart on the prepared baking sheets. Bake on the upper and lower oven racks until the edges are light golden and the tops are dry to the touch, 10 to 12 minutes. Cool on the pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes. (Reserve the baking sheets with parchment paper for glazing.)

Step 4
Whisk confectioners' sugar and lemon juice together in a small bowl until smooth. Place the cooled cookies, still on the wire racks, over the parchment paper-lined baking sheets. Drizzle the glaze (about 2 teaspoons per cookie) over the tops of the cookies.

Tips
Equipment: Parchment paper

To make ahead: Store in a single layer in an airtight container for up to 3 days.

Source: eatingwell

01/05/2022

The Ingredients that you need to do Banana Nutella Crepe.
Butter for the crepes
1/4 cup Nutella
2 peeled and sliced bananas
Confectioners' sugar (optional)

For the crepe batter
0.5 cup flour
1 large egg
1 Tablespoon melted butter
Pinch of salt
6 Tablespoon low-fat milk
1/4 cup water

THE RECIPE TO MAKE IT
Heat a 10" nonstick pan over medium heat. Add enough butter to coat, then add 2 tablespoons of the crepe batter and swirl the pan to cover it in a thin, even film (use a rubber spatula to help, if needed).
Cook on the first side for 3 to 4 minutes, until the bottom takes on a deep golden brown color. Flip and slather a tablespoon of the Nutella down the middle of the crepe, then top with a scant quarter of the banana slices.

Cook for 3 to 4 minutes longer, until the bottom is golden brown.
Fold the crepe sides over the filling and slip onto a plate.
Top with a few slices of banana and a shake of confectioners' sugar if you like.
Repeat to make three more crepes.

Eat This Tip
We can all agree that Nutella is delicious. Bananas are a great go-to pairing, but that shouldn't stop you from trying a few new mix-ins. Here are a few recommendations to mix and match as you like. Don't be afraid to get creative!

Blueberries
Strawberries
Kiwis
Blackberries
Walnuts

Source: EatThis, NotThat

12/31/2021

Today is the last day of 2021!
Any last words before the end of 2021 you wish to say? ❤

Healthy Tips

02/08/2022

02/04/2022

01/23/2022

01/18/2022

01/15/2022

01/14/2022

01/12/2022

01/09/2022

01/09/2022

01/08/2022

01/05/2022

12/31/2021

Address

Website

Alerts

Shortcuts

Featured

Share