Recipe Thursday: Anytime Eggs

Anytime Eggs

Keep it simple with this healthy eggs, veggies, and bacon - yes, bacon - combo!


Preparation Time: 10 minutes
Total time: 10 minutes
Serves 1
Ingredients:
2 eggs,
1 tomato,
1 cup spinach,
4 slices turkey bacon,
1 tsp coconut oil.
Instructions:

Sautee the spinach in the coconut oil. Use leftover oil to cook the bacon. Poach both eggs. Combine and serve!

Recipe Thursday: beef and broccoli stir fry

This. Was. Yummy. I've never really officially made stir fry but when your guy asks for it, you figure it out. I have to give him credit for finding this recipe - he picked it! 

http://www.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476

It didn't take long - although I did forget to get the onion... Oops - and we made it with brown rice. You could swap out tempeh, chicken, or even pork for the beef, I think, but we were in a steak mood! I got the steak at the butcher counter and asked the butcher to slice it for me. No extra charge and it made prep a WHOLE lot easier. I also got frozen broccoli florets to eliminate that prep step too! Oh - and on my mission to minimize the amount of soy I eat, we used Bragg's liquid aminos instead of soy sauce (he didn't mention any difference in taste so I'll consider that a safe swap!!). 

This would be a great recipe for date night out or avoiding the question marks and extra calories that normally come with ordering take out! Plus there was more than enough for the two of us and he seemed to enjoy the leftovers just as much as the original meal. Next time, I'll make a double batch so I have lunches prepped for the week too!! 

What else would YOU add to your stir fry?

Recipe Thursday: Whole Wheat "crepe" wraps

Alright... I have a confession to make... This past Sunday, I was super lazy. Not just "I watched a couple movies" lazy but one of the "I can stay in my pajamas all day, right??" kind of lazy. So to enable being in pjs all day, I didn't go grocery shopping. I checked the fridge and realized that I still had frozen leftovers, eggs, and almond milk. What more could a girl need?

Crepes. I was craving crepes. Grrrr. Quick... Check the eggs... I have the ingredients... I have some raspberry jam and ricotta... I could make a nice filling with that. Here we go... Making crepes... Which prompted this tweet... 

... And got me thinking. What if I used whole wheat flour, left out the sugar, and made them a bit thicker? 

So I did. I ended up with a stack of yummy, whole wheat, about 100 calorie wraps and the best part was I knew exactly what had gone into each one. No preservatives (I froze the ones I knew I wouldn't eat this week). No artificial crap. No soy. Nothing I didn't want. Yay!!! 

I cook in coconut oil now because veggie oil is soy and I try to avoid soy (we can talk about that another time). So. Let's start with the ingredients and go from there!

The brands don't really matter. This is what I used but find your favorite! Also, feel free to experiment with butter and egg substitutes although I would recommend sticking to natural substitutes, not processed, chemical, "diet" subs. 

1. Heat the pan on low with a little bit of the coconut oil (or use a good non stick pan!)

2. Melt the butter (NOT in the pan...separate!). 

3. Mix the wet ingredients. Whip it good!

4. Add the dry ingredients and whisk until smooth. You don't want lumps!

5. Turn up the heat and allow the pan to get warmer for about a minute. 

6. Pour 1/3 cup of the batter into the pan and swirl the pan to get a nice, flat layer of batter smooth across the bottom. 

7. Allow it to cook for about a minute (the edges of your wrap should be curling up slightly), flip, and cook the other side for a minute. 

8. Take pride and enjoy!!

I used mine this week for egg wraps at breakfast, PB&J, and anything else where I would normally use bread or a wrap. 

The key take away here is to not ignore what you have already in your kitchen. You might be amazed what you could make!!! 

Easy and delicious salmon!

I looooove salmon so I always love new salmon recipes! Thank you www.sparkrecipes.com for this great one! Soooo good!!

Ingredients
1/4 cup pure maple syrup (NOT pancake syrup!) or honey
1/4 cup soy sauce
2-3 cloves minced garlic
12 ounces fresh or thawed salmon

Directions
Combine the first 3 ingredients in a gallon-size ziploc bag, shake it up, and then add the salmon. Allow to marinate in the refrigerator for an hour, turning after half an hour. Pour the salmon and the marinade into a baking dish and bake in a 350 degree oven, covered with foil, for 15 minutes. The salmon is done when it flakes easily at the thickest part. Enjoy! Makes (4) 3 ounce servings. 

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 183.1

• Total Fat: 5.5 g
• Cholesterol: 47.0 mg
• Sodium: 937.4 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 0.2 g
• Protein: 18.0 g

http://mobile.sparkrecipes.com/mobile/recipe-detail.asp?id=322103

Recipe Thursday: your Thanksgiving plate

"The average American will consume more than 4,500 calories and 229 grams of fat on Thanksgiving Day alone, according to the Caloric Control Council. Surprisingly, most of these calories come from the all-day snacking in front of the TV while watching parades and sporting events." - http://www.sparkpeople.com/resource/nutrition_articles.asp?id=324

How scary is that? Depending on your calorie goals right now, that could be three times your daily intake of food. Woah. So how can you survive Thanskgiving without sacrificing the holiday or the progress you've made? I'll keep this short and sweet... Wouldn't want you to miss the parade! ;-)

- Workout first thing this morning. Not only will you give yourself a little extra room in your calorie budget, you'll be actively reminding yourself of your health goals and that will stay with you all day. 

- Eat real. When cooking or bringing a dish to pass, do what you can to pick REAL ingredients. I know that sweetener blends and fake butter are lower in calories but they are higher in over processed chemicals that are worse for your body (weight retention, aging effects, even links to cancer) than the extra calories. We could talk about this forever but we don't have time today!

- Think veggies and protein during the appetizer round. They'll fill you up in a healthy way so that second helping of super buttery mashed potatoes seems like too much once you get to the dinner table. 

- One plate. And make it smart. Then put your silverware down and chat with your friends and family for a bit before taking seconds! What's a smart plate? Something like this....

- Lastly, let yourself enjoy it. Yes, have a full slice of pumpkin pie with whipped cream! Enjoy and savor it! Balance the good foods with quality time with your loved ones. Know that this is all "part of the plan" and tomorrow, we'll be back on track and NOT taking drastic measures to "make up" for eating a little more today. Knowing this will make it easier to make a couple small, smart choices throughout the meal. 

Happy Thanksgiving!!! I am so blessed and honored to share with all of you and I am thankful that you have shared with me! Here's to safe travels, good company, delicious food, and healthy family and friends!

Cheers!

Recipe Thursday: Chicken Parm Pita

Another easy to pack and take lunch / snack under 300 calories!!! Again, I mix the chicken, sauce, and Parm in the morning so all the flavors are mixed by the time I load up my pita pocket and heat it up (about a minute in the microwave) and enjoy! What do you think?

Pita Pizza

In the spirit of keeping fitness and health simple, I'm going to provide weekly recipes here that are 5 ingredients or less and take less than 30 minutes to make (not counting baking / inactive cooking time). These will always be recipes that I myself have made so that you can know that they have been vetted out!! 

Up first...

Pita Pizza

This was awesome at knocking out my pizza cravings PLUS it was easy to pack and take to work. I just spooned the mix into the pita, heated it up, and enjoyed!

Estimated time: 10 minutes - most of which was chopping veggies!

Mix the spaghetti sauce (I used organic Bertolli's Organic Tomato and Basil but feel free to try your favorite suave and season it if you'd like) with the cheese and chopped pepper and onions. If you're planning to prep in the morning and eat this for lunch, I recommend putting this mix in a container and packing your pita separately. 

 When you're ready, spoon the mix into your pita pocket. I used ones that are Italian herb for more flavor but use your favorite. All that's left now is to heat and eat! Microwave for 30-60 seconds until the cheese melts and it's warm enough to meet your liking. Aaaaand done! Enjoy! Want to make this a more full meal? Add some spring greens, veggies, and balsamic vinegar dressing on the side! 

Jo and Sue: Dreamy "Mac & Cheese" Spaghetti Squash (Single Se...

I promised I'd share this recipe as of a couple weeks ago ... here it is! Enjoy! (and yes...I realize this is late a day...call it recipe Friday...!)

Jo and Sue: Dreamy "Mac & Cheese" Spaghetti Squash (Single Se...:   Okay. Let me start off by saying I know this is kind-of similar to the Cheesy Tomato and Spaghetti Squash Bake  I just posted about a...

Recipe Thursday: Shelly's Sweet Potato & Pear Soup

Let's celebrate sweet potato month! Aside from the fact that this made it easy (well...easier) to pick of all the recipes I like or will be trying soon, sweet potatoes are undervalued outside of Thanksgiving season. Anytime you need a potato, sweet potato will work! Trust me! 


I love making soups...they're great comfort food and can often curb your appetite more than other foods with the same caloric content. So ... in celebration of both soup and sweet potatoes I bring you (thanks to SparkRecipes.com)...

Shelly's Sweet Potato & Pear Soup

Nutrition Info

• Calories: 132.5
• Fat: 3.6g
• Carbohydrates: 22.0g
• Protein: 3.8g

Ingredients

Sweet potato, 1 sweetpotato, 5" long
Pears, fresh, 1 pear, medium (approx 2-1/2 per lb)
Onions, raw, 1/2 small 
*Smart Balance Buttery Spread, 1 tbsp 
Cream Cheese, Fat Free, 2 oz
Vegetable Broth, 1 cup 

Directions

Sweat onions in Butter Spread. Peel and dice sweet Potato and pear, add to onion. Add broth. Cook 20 min or till tender. Working in batches puree in blender. Return to pot and add cream cheese. Stir till well blended. 

Garnish with fresh mint. 

Number of Servings: 3

Recipe Thursday: Eggplant Tomato Salad

I only recently discovered eggplant and I have to say, I'm hooked! My George Foreman grill makes it super easy to grill and caramelize a little and it's a great, easy main dish. I also love caprese salad (that yummy tomato mozzarella salad) so when I saw this recipe, I was sold instantly! I could definitely see this becoming a regular lunch for me ... or dinner for that matter!! Enjoy! (recipe and nutrition information from MyRecipes.com and SparkRecipes.com)

Grilled Eggplant, Tomato and Mozzarella Salad

Nutrition Info

• Calories: 177.9
• Fat: 11.6g
• Carbohydrates: 11.6g
• Protein: 8.6g

Ingredients

1 Eggplant
1 Tomato
4 oz. Part Skim Mozzarella
5 - 7 fresh Basil leaves
2 Tblsp Balsamic Vinegar (divided)
2 Tablespoons Olive Oil (divided)
Salt and Pepper to taste

Directions

Combine 1 Tblsp olive oil, 1 Tblsp vinegar, minced basil, garlic, salt and pepper, and whisk well. Brush both sides of each eggplant slice with this mixture. Grill the eggplant for 3-4 minutes per side, until softened and slightly charred. Let the eggplant cool, preferably to room temperature.

Cube the eggplant slices. Combine in a bowl with the tomato and mozzarella, 1 Tbsp olive oil and 1 Tblsp vinegar. Add salt and pepper to taste. Toss gently.

Serving Size: 4 servings

Number of Servings: 4

Recipe Thursday: Birthday Steak!

Ok so you're not going to put candles in it or anything but my birthday is coming up and steak and potatoes have been my meal of choice for as long as I can remember. Com'on now! I'm a good Midwest girl!! So in honor of my impending birthday, I bring you a healthy steak recipe to enjoy the next time you want a nice dinner!! Yay steak!!!

Chef Meg's Grilled Garlic Citrus Flank Steak

Nutrition Info

• Calories: 233.1
• Fat: 13.2g
• Carbohydrates: 4.2g
• Protein: 23.7g

Ingredients

Marinade:
10 cloves garlic, minced
1 t salt
1/2 t black pepper, cracked
1 t oregano
1 c orange juice
1 lime, juiced
1/4 c olive oil
1 1/2 lbs (24 oz) flank steak, trimmed of visible fat

Directions

Combine all marinade ingredients in a bowl. Place steak in a plastic bag or glass dish and pour in marinade to cover. Marinate in the refrigerator for at least 30 minutes or up to 4 hours. 

Preheat grill to moderate heat. Remove steak from marinade; discard any leftovers. Grill, turning once until desired temperature is reached. For this large cut of meat, I recommend cooking to medium rare (135 degrees) and allowing the meat to rest for 5 minutes once taken off the grill to allow juices to redistribute. Once removed from the grill, the meat will continue to cook slightly, raising the temperature to medium (140 degrees). 

Serving size is three ounces of beef; makes six servings.

NOTE: The nutrition info is calculated for half the marinade as the other half is discarded.

Recipe Thursday: Mac and cheese make over!!

This past weekend, I don't think I have ever been soooo relaxed...I didn't know what to do with myself I was so relaxed but it was nice! The best part? It had nothing to do with food! HOWEVER, let's be real... no matter how much you learn that food isn't emotion..that you can break that tie...sometimes we all need something creamy with a lot of down home "did mom make this" warm food...and we feel that way more in the winter. Mac and cheese is one of my favorites so when I found this recipe, I knew I had to share... ENJOY! See http://www.eatingwell.com/recipes/baked_mac_cheese.html for the recipe source!

Baked Mac and Cheese

4 servings

Active Time: 25 minutes

Total Time: 55 minutes

INGREDIENTS

• 3 tablespoons plain dry breadcrumbs, (see Tip)
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon paprika
• 1 16-ounce or 10-ounce package frozen spinach, thawed
• 1 3/4 cups low-fat milk, divided
• 3 tablespoons all-purpose flour
• 2 cups shredded extra-sharp Cheddar cheese
• 1 cup low-fat cottage cheese
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 ounces (2 cups) whole-wheat elbow macaroni, or penne

PREPARATION

1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.
• Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian's brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.

NUTRITION

Per serving:
576 calories
22 g fat ( 11 g sat , 2 g mono )
69 mg cholesterol
63 g carbohydrates
37 g protein
9 g fiber
917 mg sodium
403 mg potassium.

Nutrition Bonus: Vitamin A (290% daily value), Calcium (70% dv), Folate (37% dv), Iron (15% dv).

Carbohydrate Servings: 3 1/2

Exchanges: 3 starch, 1 vegetable, 3 1/2 medium-fat meat

Recipe Thursday: Banana Mousse

This sounds soooo good... can't wait to make it!!! (From the Beachbody site: http://www.teambeachbody.com/image/image_gallery?uuid=681f5bcb-f027-438a-af7e-4707c1fb1077&groupId=10137&t=1240008719301)


Banana Mousse

Ingredients
2 Tbsp. low-fat milk
4 tsp. brown sugar
1 tsp. vanilla extract
1 medium banana, quartered
1 cup plain, low-fat yogurt
4 slices banana (1/4 inch each)
In a blender, blend milk, sugar, vanilla, and the quartered banana together at high speed until mixture is smooth. Pour into a bowl and fold in yogurt. Chill mixture for at least 45 minutes in refrigerator; when chilled, spoon mousse into 4 dessert dishes. Cut 4 1/4-inch slices from banana, and stand 1 banana slice on its side in each bowl. Makes 4 servings.

Preparation Time: 1 hour

Nutritional Information (per serving)

Calories: 89
Protein: 4 g
Fiber: 1 g
Carbs: 16 g
Fat Total: 1 g
Saturated Fat: 1 g

Recipe Thursday: Chicken Satay with Veggies

Let's start the new year off with a new way to cook up chicken...such a great healthy lifestyle staple can always use a new recipe, right? Thank you Spark Recipes!

Chicken Satay with Vegetables (Chef Meg's Makeover)

Nutrition Info

• Calories: 237.6
• Fat: 10.9g
• Carbohydrates: 13.0g
• Protein: 22.9g

Ingredients

Marinade:
1 T coconut milk
1 T brown sugar
2 T soy sauce, low-sodium
2 cloves garlic, chopped
1 t cumin
1 lemon, juiced

Sauce:
1/4 cup natural, no salt-added peanut butter
1 lemon, juiced
1/4 teaspoon red pepper flakes
1 T hot curry paste (use mild if you don't like much heat)
3 T soy sauce, low-sodium
1 T light coconut milk
1/2-3/4 c water

Vegetables and Chicken:
16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes
1 T peanut oil
2 c carrots, shredded
1 onion, sliced
1 c mushrooms, sliced
1 c broccoli florets
1 c sugar snap peas
1 red pepper, sliced

Directions

Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.
Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator and stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot. 
Makes 6 two cup servings.

Editor's Cooking Notes:
For a complete meal, serve with brown rice or rice noodles.

If you're watching your sodium, reduce the amount of soy sauce, but keep in mind that it will affect the balance of flavors in the sauce.

We used all-natural peanut butter for a fresh taste and healthy dose of real nuts. Chef Meg served hers over rice noodles (95 calories per half-cup serving), but you could also serve this with brown rice.

Number of Servings: 6

Recipe Thursday: 15 Minute Asian Beef Soup

This sounds delicious and perfect for cooler weather! Enjoy!

Chef Meg's 15-Minute Asian Beef Soup

Nutrition Info

• Calories: 152.4
• Fat: 4.0g
• Carbohydrates: 14.5g
• Protein: 15.7g

Ingredients

8 ounces beef sirloin, fat removed, sliced into 1-inch strips
1 tablespoon soy sauce, reduced sodium
1 quart reduced-sodium or homemade beef stock
2 teaspoons fresh ginger, grated
2 large carrots, shredded, about 1 cup
1/2 head Napa cabbage, about 2 1/2 cups, shredded
6 ounces shiitake mushrooms, tops only, stems removed, sliced, about 1 1/2 cups
1/2 teaspoon sesame oil
2 cups fresh bean sprouts
1 teaspoon sriracha sauce
1/4 cup cilantro leaves, chopped
3 green onions, chopped

Directions

Bring the stock to a boil in a large saucepan or stock pot. 
Place the beef, soy sauce, and ginger in a glass dish, mix to combine, and let marinate for five minutes.
Add the beef and sauce to the boiling stock, and reduce heat to medium-high. Cook for two minutes, then add the carrots, cabbage, and mushrooms and cook another two minutes before adding the sesame oil, sriracha, and bean sprouts and cooking for final two minutes.
Remove from heat and garnish with cilantro and green onions.
Makes 8 (one cup) servings.

Serve with brown rice or rice noodles. 




Number of Servings: 8

Recipe submitted by SparkPeople user CHEF_MEG.

Recipe Thurday: Banana Bread Biscotti

I have a couple overripe bananas whcih normally become banana bread but this recipe turned up in my search for a new banana bread recipe and I couldn't turn it down! In the interest of health, I'm going to try using a little less sugar than called for and I'll use whole wheat flour. I'll let you know how they turn out! I think these will be great to have at my desk for a morning treat! 

Banana Bread Biscotti

Nutrition Info

• Calories: 83.2
• Fat: 2.6g
• Carbohydrates: 13.8g
• Protein: 1.7g

Ingredients

1 3/4 cups flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup mashed ripe banana (about 1 banana)
1 tbsp canola oil
1 large egg
1 tsp vanilla
1/2 cup chopped walnuts or pecans

Directions

-Preheat oven to 350 degrees F.
-In a medium bowl, combine flour, sugar, baking powder and salt; set aside.
-In a large bowl, combine banana, oil, egg and vanilla, and mix until well blended. Add the flour mixture and walnuts to the banana mixture and stir just until combined. If the mixture seems dry, use your hands to mix until the dough comes together.
-Turn the dough out onto a lightly floured surface, divide in half, and shape each piece into an 8" long log. Place the logs 2"-3" apart on a cookie sheet that has been sprayed with nonstick spray and flatten each into a rectangle that is about 3" wide.
-Bake for 30-35 minutes, until firm and cracked on top. Transfer the log to a wire rack to cool for 15 minutes. Reduce oven temperature to 275 degrees F.
-Place the logs on a cutting board, trim the ends and cut each log diagonally into 1/2"-3/4" thick slices with a serrated knife. Place the slices cut side down on a cookie sheet. Return to the oven for 20 minutes, then flip the cookies over and bake for another 20 minutes. Transfer to a wire rack to cool.
-Makes 2 dozen biscotti.

Number of Servings: 24


Thank you Spark Recipes for this great recipe!!

Recipe Thursday: Chocolate PB2 Mousse

In honor of Peanut Butter Lover's Month....let's make dessert! 

Chocolate PB2 Mousse

Nutrition Info

• Calories: 147.5
• Fat: 1.5g
• Carbohydrates: 15.0g
• Protein: 21.0g

Ingredients

Oikos Organic Greek Yogurt, Plain, 6 oz
Bell Plantation’s PB2 (Powdered Peanut Butter) with Chocolate, 3 tbsp

Directions

Mix ingredients together until well blended.

Serving Size: Makes 1 serving

Number of Servings: 1

#addicted2acure Recipe Thursday: Mashed "Potatoes" (sneaky cauliflower!)

Cauliflower is a great breast cancer preventing food AND a low fat diet can reduce your cancer risk too...put them together and you have a great sub for mashed potatoes! If this isn't good enough to fool your family, try doing half traditional mashed potatoes and half cauliflower...

Cauliflower "Mashed Potatoes"

Nutrition Info

• Calories: 68.8
• Fat: 4.3g
• Carbohydrates: 6.2g
• Protein: 2.9g

Ingredients

1 head of cauliflower, trimmed and florets steamed
1/4 cup sour cream
2 oz cream cheese, softened
1/4 tsp onion powder
1/4 tsp garlic powder
salt and pepper to taste

Directions

After you have steamed or boiled the trimmed cauliflower florets, drain and return to pan. Mash well and stir in the sour cream, cream cheese, onion powder, garlic powder, and salt and pepper to taste. Put into a round baking dish, cover and bake at 400 degrees for 20 minutes. Makes 8 servings 1/2 cup each.

Number of Servings: 8


Thank you SparkPeople for the great recipe!

#addicted2acure Recipe Thursday: Salmon Stuffed Tomatoes

Let's fight breast cancer with another great recipe!


How this will fight breast cancer:


- Tomatoes have high amounts of carotenoids and the more carotenoids you consume, the lower your risk!
- Good fats, like those found in salmon, help lower your risk too!

Salmon Stuffed Tomatoes

Contributed By Julie Russell

Ingredients:

1.5 cups wild rice, cooked and chilled
One 15 ounce can salmon, drained and flaked
1/2 cup carrots, shredded
1/2 cup green onions, sliced
1/2 cup cucumbers, seeded and chopped

1/2 cup sour cream (may substitute 1/2 cup plain yogurt)
4 teaspoons juice
2 tablespoons fresh dill, chopped (may substitute 2 teaspooons dried dill weed)
1/4 teaspoon salt
4 large tomatoes


Directions
Combine salad ingredients in a large bowl and toss gently. In a small bowl, combine dressing ingredients and mix well with a wire whisk. Core tomatoes and slice into sixths, maintaining the bottom to create a bowl. Fill tomatoes with salad and dressing mixture and serve.