Sauteed Bananas

posted by Nikki

Great dessert for those banana lovers:

slice & sautee bananas in a little bit of olive, grapeseed or safflower oil. add raw coconut & walnut pieces. add some agave necter. (could use brown sugar but not as healthy) in another bowl add some nonfat plain greek yogurt w/ some "truwhip" whip cream, cinnamon, stevia. remove banans mixture and put whip cream mixture on top & enjoy!

Secret Vegetable Pasta

Posted by Nikki

Cant find the recipe online so i will just type it out. Ive made this & both riley & i loved it!

Ingredients:

1tbs olive oil, 1onion, 1carrot, 1 celery stick, 1 zucchini, 1 garlic clove, 1tbs tomato paste, 14oz canned chopped tomatoes, 1/2cup vegetable stock, 9oz pasta, 2oz chedder cheese

Directions:

1. finely chop the onion, carrot & celery into small pieces. cook in olive oil in a saucepan for about 5min, stirring occasionally. chop the zucchini & garlic, add & cook for another few min.

2. stir in tomato paste (i just used tomato sauce & worked fine) chopped tomatoes & vegatable stock (i used chicken) cover & simmer on low heat for about 20min.

3. remove sauce from heat, leave to cool, then puree until smooth

4. cook the pasta according to instructions on the package, then mix the sauce. grate the cheese on top & serve(i used parmesan)

Thai Beef Salad

From myrecipes.com (posted by Nessa)

Ingredients

• 1/2 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons brown sugar
• 2 tablespoons Thai fish sauce
• 2 tablespoons chile paste with garlic
• 2 garlic cloves, minced
• 1 (1 1/2-pound) flank steak, trimmed
• Cooking spray
• 1 1/2 cups vertically sliced red onion
• 4 plum tomatoes, each cut into 6 wedges
• 6 cups torn romaine lettuce
• 1 1/4 cups thinly sliced English cucumber
• 2 tablespoons chopped fresh mint

Preparation

• Prepare grill or broiler.
• Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.
• Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.

Note: The salad gets its heat from 2 tablespoons of chile paste. If you prefer milder food, use half. English cucumbers work well for quick meals because they're virtually seedless.

Chicken Cashew Red Pepper Stir-fry

From myrecipes.com (posted by Nessa)

Ingredients

• 3 3/4 teaspoons cornstarch, divided
• 2 tablespoons low-sodium soy sauce, divided
• 2 teaspoons dry sherry
• 1 teaspoon rice wine vinegar
• 3/4 teaspoon sugar
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1 pound chicken breast tenders, cut lengthwise into thin strips
• 1/2 cup coarsely chopped unsalted cashews
• 2 tablespoons canola oil
• 2 cups julienne-cut red bell pepper (about 1 large)
• 1 teaspoon minced garlic
• 1/2 teaspoon minced peeled fresh ginger
• 3 tablespoons thinly sliced green onions

Preparation

• 1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
• 2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
• 3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
• 4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.
• Quick rice pilaf: Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Fiesta Corn Bean Salad

From mywildtree.com (posted by Erin)

I'll call it: Fiesta Corn Bean Salad

INGREDIENTS:
1 can reduced-sodium black beans, rinsed and drained
1 can white corn
2 bunches green onions, finely sliced
3 tablespoons Wildtree Jalapeño Grapeseed Oil
3 tablespoons apple cider vinegar
3 tablespoons Wildtree Fiesta Salsa Mix
1/4 cup low-fat feta cheese
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PREPARATION:
Combine black beans, corn, green onions in bowl and mix lightly. Set aside and chill. Thoroughly mix together Jalapeño Grapeseed Oil, Salsa Mix, and apple cider vinegar in separate bowl. Let stand for 5 minutes. Pour into black bean and corn mixture and toss lightly. Top with low-fat feta cheese. Serve immediately.

Chicken Breast with Lime Sauce

So I figure I should probably start adding a weekly collection

of the recommended recipes you girls are posting on our page,

since we're getting so many! Yay! That's a great problem to have!

Keep them coming and we should have a pretty good list going soon!

From allrecipes.com (posted by Nessa)

Ingredients

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 egg, beaten
• 2/3 cup dry bread crumbs
• 2 tablespoons olive oil
• 1 lime, juiced
• 6 tablespoons butter
• 1 teaspoon minced fresh chives
• 1/2 teaspoon dried dill weed

Directions

1. Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
2. Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
3. Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

On the Menu this week

Happy Monday!! And Happy Healthy Living Girls!!

Please share your recipes too!

A little variety is always nice!

1) Pasta primavera with fresh veggies and chicken (I use probably half that amount of oil for the veggies and add a little butter to the pasta. We also like shredded parmesan on top)

2) Bun-less blue cheese burgers with sweet potato fries

3) Coconut Butternut Squash Soup and Roasted chicken (I cut the squash in half and roast at 400. Scoop it out and then add all cooked ingredients in food processor and blend just a little)

4) Zucchini & broccoli spaghetti (We just combine my meat sauce with cooked broccoli and zucchini instead of pasta. Very hearty and yummy!)

5) Steak & roasted bell peppers, onions & mushrooms

6) Garlic Lime Chicken Salad (yum, yum, yum!!! Having this for lunch today!)

**I'll try to post links to some of these recipes sometime today :)