Eating Healthy Blog

Flank Steak Pinwheels

Published May 21, 2012

Flank Steak Pinwheels These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy to make. For a party, arrange them on a platter atop a bed of spinach. Ingredients 2/3 cup sun-dried tomatoes, (not packed in oil) 2 cups boiling water 1 pound flank steak, trimmed of fat 1 clove garlic, minced 3 tablespoons light herbed cheese spread, such as Boursin (see Variation) 1 cup baby spinach 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground pepper Preparation Preheat grill to high. Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep unti...

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Pan Seared Atlantic Salmon

Published May 14, 2012

Pan Seared Atlantic Salmon - BMH Mediterranean Dining Series If you were unable to attend the Mediterranean dinner at BMH at the beginning of May, you can now enjoy the same meal at home.  The BMH Nutrition Services Dept has provided the recipe for the pan seared Atlantic salmon which was a huge success at the dinner. Ingredients 2 lbs of fresh wild or farm raised salmon cut into 6oz. pieces 1 bunch fresh dill Sea salt & pepper to taste 2 tsp chopped fresh thyme 1 tbls Cajun dry rub 2 tbls EVO 2 fresh whole lemons ½ cup fresh chopped parsley Season fish flesh side with sal...

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Tortellini Pepperoncini Salad

Published May 7, 2012

Tortellini Pepperoncini Salad With spicy peppers, sweet cherry tomatoes, earthy beans, and lots of fresh herbs, this well-balanced meatless recipe is a meal in itself. Just serve with a glass of iced tea. Ingredients 1 (9-ounce) package fresh cheese tortellini 2 cups halved cherry tomatoes 2 cups fresh spinach leaves, coarsely chopped 1/2 cup chopped pepperoncini peppers 6 tablespoons (1 1/2 ounces) preshredded fresh Parmesan cheese 1/4 cup capers 1/4 cup chopped fresh basil 1 (16-ounce) can navy beans 2 tablespoons fresh lemon juice 1 1/2 tablespoons extravirgin olive oil Preparation Cook pasta according to pac...

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San Francisco Seafood Stew

Published April 30, 2012

San Francisco Seafood Stew This recipe is from Chef Bobby Flay. His version uses generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with wine. Ingredients 2 tablespoons extra-virgin olive oil 1 large shallot, thinly sliced 2 large garlic cloves, minced 1/2 cup dry white wine 1 1/2 cups chicken stock or low-sodium broth 1 cup bottled clam juice 1 cup drained, diced tomatoes (from a 15-ounce can) 2 thyme sprigs 1 bay leaf 1/2 teaspoon hot sauce, plus more for serving Salt and freshly ground pepper 2 dozen littleneck cla...

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Chipotle Grilled Chicken with Avocado Sandwich Recipe

Published April 23, 2012

Chipotle Grilled Chicken with Avocado Sandwich Recipe INGREDIENTS 3 Tbps olive oil 1 Tbsp lime juice 3 garlic cloves mashed 1 tsp ground cumin 1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want) 1 pound boneless skinless chicken breasts (about 2 breast halves) Salt & pepper to taste 1/2 cup chopped fresh cilantro or parsley 4 small slices of Monterey Jack cheese 4 sets of whole grain or crusty sandwich rolls 1 avocado, peeled, seeded and sliced Iceberg or lettuce of preference Lite mayonnaise METHOD In a shallow bowl, stir together...

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Pizza Roll-Up Bento Lunch

Published April 16, 2012

Pizza Roll-Up Bento Lunch This easy pizza-inspired roll-up is a kid-pleaser. Make crunchy vegetables more appealing by selecting colorful varieties like orange and purple cauliflower—and don't forget the dip! Keep 'em smiling with watermelon cut into fun shapes with cookie cutters. Ingredients 1 8-inch whole-wheat flour tortilla 2 tablespoons prepared pizza sauce 12 leaves baby spinach 3 tablespoons shredded part-skim mozzarella 1/2 cup cucumber spears 1/2 cup cauliflower florets 2 tablespoons low-fat creamy dressing, such as ranch 1 cup small watermelon pieces 6 chocolate wafer cookies Preparation Place tortill...

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Veggie Egg Salad

Published April 9, 2012

Veggie Egg Salad Crunchy carrot, cucumber and scallions are a colorful addition to this vegetarian egg salad recipe. Pack it with some crunchy crackers and tomatoes for a healthy, light lunch. 4 servings, about 3/4 cup each Active Time: 25 minutes Total Time: 25 minutes Ingredients 3 tablespoons nonfat plain yogurt 3 tablespoons reduced-fat mayonnaise 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 8 hard-boiled eggs (see Tip) 1/2 cup finely chopped carrot 1/2 cup chopped cucumber, peeled and seeded if desired 1/4 cup sliced scallions Preparation Combine yogurt, mayonnaise, pepper and salt in a medium bo...

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Whole-Wheat Pizza Margherita

Published April 2, 2012

Whole-Wheat Pizza Margherita Sometimes nothing satisfies like a slice of cheesy pizza. This one's made with a whole-wheat crust and part-skim mozzarella, so it's ideal for South Beach Dieters. (Phase 2) Note:  If you don't have a rolling pin, use a wine bottle or stretch the dough out with your hands. If the dough springs back too much, let it rest for 3 minutes to relax the gluten. The cornmeal on the pizza stone or baking sheet makes the crust dry and crunchy. The basil shouldn't go on until after baking, or it will burn. Ingredients Crust: 1 package (1/4 ounce) active dry yeast 1 cup warm water 1 tablespoon extra-virgin ol...

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Quinoa-stuffed acorn squash

Published March 26, 2012

Quinoa-stuffed acorn squash If you can boil water and cut a squash in half - you can make this easy recipe. Add this quinoa-stuffed acorn squash to your dinner menu to serve your vegetarian or vegan guests - they'll love it! Ingredients: 2 acorn squash approximately 1 tbsp vegan margarine 1 cup quinoa 2 cups vegetable broth or water 1/4 cup minced onion 2 Tbsp minced fresh parsley 1/4 cup raisins 1/4 cup candied or regular pecans 2 Tbsp balsamic vinegar 2 tbsp olive oil 2 tsp nutritional yeast (optional) sea salt and fresh ground pepper, to taste Preparation: Pre-heat oven to 400 degrees. Slice acorn squa...

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Mediterranean Style Roasted Whole Chicken

Published March 19, 2012

Mediterranean Style Roasted Whole Chicken My dad's roast chicken is really simple. He stuffs a whole chicken with fresh herbs and seasons it with salt and pepper, then pops it in the oven. My version, which uses chicken that's already cut into serving pieces instead of a whole chicken, is less work and cooks a lot faster and more evenly. I've also spruced up the flavor with some grated lemon rind and finish it off with fresh, colorful and tangy oil for drizzling over the finished chicken. Dad? Your chicken's good but I may have one up on you on this one! Ingredients For the chicken: 1 (3 1/2-pound) chicken cut in 8 serving pieces K...

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