challenges, Meals, recipes

My Favorite Recipe #MFRW

Can you believe we are so close to the end of this year? Where has the time gone? This is week 49 of the MFRW Blog Hop. Today’s topic is ‘A Favorite Recipe.’

The first recipe I tackled when learning to cook became my all-time favorite. Chicken Casserole. It’s fairly simple and healthy family meal, not much prep work other than cooking the chicken.

Judiths-Creamy-Ritz-Casserole

(Image from communitytable.parade.com)

Chicken Casserole 

  • 3 cups cooked chicken, chopped
  • 1 can Cream of Chicken soup
  • 1 can Cream of Mushroom soup
  • 2 cans Water Chestnuts
  • 3 cups crumbled Ritz Crackers or Townhouse Crackers
  • 4 tablespoons butter or margarine, melted.

Preheat oven to 350 F.  In a medium bowl, stir together melted butter and cracker crumbs. Place half of the crumbled crackers in the bottom of an ungreased 13 x 9-inch baking dish.  Next layer chicken on top of crackers evenly. Place the water chestnuts on top the chicken. Mix the soups together and spoon evenly over the chicken and water chestnuts. Add the rest of the crumbled crackers to the top of the baking dish. Bake for 35 or 40 minutes.

To see other author recipes, click here

Fitness, Meals

A Healthy Meal by Alicia Coleman

Good Morning!

I’m still keeping my promise to stay healthy and loose weight; but I went on a binge during a very stressful month and gained about ten pounds.

Now I’m on the right track again. In addition, I’m walking to combat stress and keep toned.

Here’s a nice low calorie salad I tried last week that has two of my favorite foods: mangoes and cashews.  Enjoy!

Chopped Chicken Cashew Salad

  • 1/4 cup seasoned rice vinegar
  • 2 1/2 Tbsp. fresh lime juice
  • 3 Tbsp. fresh orange juice
  • 1 1/2 Tbsp. toasted sesame oil
  • 1 Tbsp. canola oil
  • 1 Tbsp. soy sauce
  • 1/2 tsp. crushed red pepper
  • 4 cups thinly sliced napa cabbage or slaw mix
  • 1 cup thinly sliced red cabbage or slaw mix
  • 1 cup shredded carrots
  • 1 small mango (about 8 0z.), peeled, pitted and sliced
  • 1/3 cup cilantro leaves
  • 1/3 cup chopped scallion greens
  • Salt and pepper
  • 12 oz. chopped cooked skinless chicken (about 2 1/2 cups)
  • 1/2 cup cashews, toasted

chopped-chicken-cashew-salad-ay         In a serving bowl, whisk together rice vinegar, lime and orange juices, sesame and canola oils, soy sauce and crushed red pepper.  Add cabbages, carrots, mango, cilantro and scallions.  Toss until coated well.  Season with salt and pepper.

Divide vegetable mixture among 4 plates.  Top with chicken and cashews and serve.

420 Calories.

 

 

family, Fitness, Meals

Healthy Eating By Alicia Coleman

In an effort to keep my promise to myself about eating a healthier diet, I’ve brought a new meal to the table.  Here’s a recipe for a very tasty and healthy meal.  I love soup and nothing beats it on a cool winter’s evening.

Cream of Wild Rice Soup

Ingredients:  Serves 4

  • 1 1/2 cups diced yellow onion
  • 1 cup died carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 1/2 tablespoon olive oil
  • 1 1/2 cups diced kale
  • 1 tablespoon minced parsley
  • 2 cups reduced sodium vegetable stock
  • 1 teaspoon fennel seeds
  • 1 teaspoon black pepper
  • 1 cup unsalted white beans, prepared
  • 2 cups 1 percent milk
  • 1/2 cup wild rice, cooked

Directions

wild rice soup image2

Saute onion, carrot, celery and garlic in olive oil in a soup pot until lightly brown.  Add kale, parsley, stock and spices.

In blender, puree beans with milk.  Add bean mixture to soup, bring to simmer and add rice.  Cook for 30 minutes.  Serving size: about 2 cups.

Blended beans in this recipe provide real creaminess without the fat–and the bonus of fiber.  (Recipe from the chefs at the Mayo Clinic)

Serve with a crisp green salad.  Delicious!

Calories: 229