Wellness Wednesday Recipe: Guaca-Bowl-e Nachos Stadium

by MikeMeehan 2/1/2017 11:17 AM

Looking for a healthy snack to munch on during the big game? This Guaca-Bowl-e Nachos Stadium Recipe will be the life of party. Ingredients 8 ripe fresh avocados, peeled and pitted 1/2 cup lime juice 1/2 cup yellow onion, minced 1 large jalapeño pepper, seeded and minced 1 large clove garlic, minced Salt and pepper to taste 1/3 cup sour cream 5 black olives, pitted 8 baby carrots 1/2 cup finely chopped cilantro, reserve 10 additional leaves for garnish 1 bag (13 oz.) tortilla chips 4 cups shredded sharp cheddar or jalapeño jack cheese 2 small bell peppers, different colors, seeded and cut into small squares to resemble flags 4 radishes, thinly sliced 3 scallions, thinly sliced Instructions 1. Heat oven to 350° F. In a large bowl combine 7 avocados, lime juice, onion, jalapeño pepper, and garlic. Mash to desired consistency. Add salt and pepper to taste. Transfer the guacamole into a 6-cup rectangular dish (or aluminum foil carry-out container); smooth out the top with the back of a spoon. 2. Place the dish of guacamole in the center of a large platter or tray. Scoop the sour cream into a small plastic bag. Snip a tiny piece from the corner; pipe lines on the guacamole to resemble a football field. Pipe lines on one olive to resemble a football; place in center of the field. 3. Pare down one end of each of 4 baby carrots and fit one end of each carrot into one of the remaining black olives to make football players with helmets; press “players” into the field. Slice remaining 4 carrots crosswise and reserve for garnish. 4. Sprinkle the edges of the guacamole with chopped cilantro. 5. Place half of the tortilla chips on two large foil-lined, baking sheets. Top with half of the cheese and bell peppers. Top with remaining chips, cheese and peppers. Bake 3 to 5 minutes, until cheese is melted. 6. Working quickly, place the tortilla chips around the guacamole, mounding them up on the outside edges to appear as stadium seating. 7. Sprinkle chips with radishes, remaining cilantro leaves, baby carrots and chopped scallion. Cube remaining avocado; add to nachos as garnish. Recipe and photo credit: https://www.avocadocentral.com/avocado-recipes/super-guacabowle-nachos

Wellness Wednesday Recipe: Veggistrone

by MikeMeehan 1/25/2017 12:36 PM

January is National Soup Month! Warm up with this healthy Veggistrone recipe that is packed with veggies.  Ingredients 2 tablespoons extra-virgin olive oil 2 cups chopped onions (2 medium) 2 cups chopped celery (4 medium stalks) 1 cup chopped green bell pepper (1 medium) 4 cloves garlic, minced 3 cups chopped cabbage 3 cups chopped cauliflower (about ½ medium) 2 cups chopped carrots (4 medium) 2 cups green beans, cut into 1-inch pieces, or frozen, thawed 8 cups low-sodium vegetable broth or chicken broth 2 cups water 1 15-ounce can tomato sauce 1 14-ounce can diced tomatoes 1 15-ounce can kidney or pinto beans, rinsed 1 bay leaf 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed ½ cup thinly sliced fresh basil 10 tablespoons freshly grated Parmesan cheese Preparation Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.  Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.  Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese. Recipe and photo credit: http://www.eatingwell.com/recipe/250625/veggistrone/

Wellness Wednesday Recipe: Barcelona Hot Chocolate

by MikeMeehan 12/14/2016 3:17 PM

A healthier twist on a favorite winter drink: One cup of this hot chocolate has twice the antioxidants of a five-ounce glass of wine and two to three times more than a cup of green tea.  Ingredients 2/3 cup boiling wateroh3468p49-barcelona-hot-chocolate-new-x 2 ounces good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped 1 1/3 cups 1% low-fat milk 1 cup brewed espresso or strong coffee 1/4 cup unsweetened cocoa powder 1/4 cup packed brown sugar 1 2-inch piece orange rind strip 1/4 cup frozen fat-free whipped topping, thawed Cocoa powder (optional) Instructions Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired. Photo and recipe credit: http://www.myrecipes.com/recipe/barcelona-hot-chocolate

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