Print Exclusive: Some healthy recipe ideas to get your new year's resolution right on track
HUNTINGTON -- The new year always brings hopes and good intentions like saving money, visiting family more often, quitting smoking, stopping nail biting, losing weight and eating healthier.
This recipe provided by Pillsbury Co. may help get you started with healthy eating:
BROCCOLI AND RED PEPPER TOSS
3 cups frozen broccoli florets
1/2 cup diced red bell pepper
1 tablespoon olive or sesame oil
1 clove garlic, finely chopped
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
1/4 teaspoon seasoned salt
1/8 teaspoon crushed red pepper flakes
Cook broccoli as directed on bag, adding bell pepper during last 2 minutes of cook time. Drain; remove broccoli mixture from saucepan. In same saucepan, heat oil over medium heat. Add garlic; cook 1-2 minutes, stirring occasionally, until golden. Stir in remaining ingredients. Return broccoli mixture to saucepan; toss to coat.
These recipes are furnished by "Taste of Home:"
CITRUS CHICKEN WITH PEPPERS
1 cup uncooked instant brown rice
4 (4-ounce) boneless skinless chicken breast halves
1 tablespoon canola oil
1 medium sweet orange pepper, sliced
1 medium sweet red pepper, sliced
1 tablespoon cornstarch
1/3 cup orange juice
2 tablespoons water
2 tablespoons lime juice
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon paprika
Minced fresh basil, optional
Prepare rice according to package directions. Meanwhile, in large skillet over medium heat, cook chicken in oil 4-5 minutes on each side or until thermometer reads 170 degrees. Remove and keep warm. In same skillet, saute peppers until tender. In small bowl, combine cornstarch, orange juice, water and lime juice until smooth; stir in honey, salt, paprika and pepper. Stir into pan. Bring to boil; cook and stir 2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice. Sprinkle with basil, if desired.
SCRAMBLED EGG WRAP
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 teaspoons canola oil
6 plum tomatoes, seeded and chopped
1/2 cup soy milk
1/4 teaspoon salt
6 (8-inch) flour tortillas, warmed
In large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer. Meanwhile, in large bowl, whisk eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down center of each tortilla; roll up.
APPLESAUCE LATTICE PIE
11/2 cups all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon plus 1/8 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
6 tablespoons cold butter, cubed
4-6 tablespoons cold water
41/2 teaspoons fat-free milk
11/2 teaspoons cider vinegar
5 cups sliced peeled tart apples
1/4 cup raisins
Sugar substitute equivalent to 3 tablespoons sugar
2 tablespoons all-purpose flour
4 teaspoons brown sugar
2 teaspoons ground cinnamon
11/2 cups unsweetened applesauce
2 teaspoons butter
In large bowl, combine first four ingredients; cut in butter until mixture resembles coarse crumbs. Combine remaining ingredients; gradually add to crumb mixture, tossing with fork until dough forms a ball. Coat 9-inch pie plate with cooking spray. Set aside a third of dough. On lightly floured surface, roll out remaining dough to fit pie plate. Transfer pastry to plate; trim even with edge. In large bowl, combine apples and raisins. Combine sugar substitute, flour, brown sugar and cinnamon; add to apple mixture and toss to coat. Spoon 3 cups into crust; cover with applesauce. Top with remaining apple mixture; dot with butter. Roll out reserved portion of dough; make lattice crust. Trim and flute edges. Bake at 375 degrees 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.
Note: This recipe was tested with Splenda No Calorie Sweetener.