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Posted on February 29th, 2008 by @Admin
Filed under: Tips and Tricks | No Comments »

This is a great dish and so easy!!!!

• 1 lb fresh broccoli, cut into bite size pieces ,cooked and drained
• 1-2 cups fresh spinach, cooked and drained
• 1 lb fresh or thawed frozen firm fish fillets. I used my favorite…haddock
• 1 can low fat Campbells or Healthy Request cream of broccoli soup
• 1/3 cup skim or 1% milk
• 1/4 cup(1oz)  low fat cheddar cheese, shredded
• 2 tbsp dry bread crumbs
• 1/4 tsp paprika

In a baking pan arrange broccoli and spinach. Place fish fillets in a single layer on top of the veggies. In a small bowl mix soup and milk and pour over the fish. Next sprinkle cheese over the soup mixture. In a separate bowl mix bread crumbs and paprika and sprinkle over the top.

Bake at 450* for 20 min or until fish flakes easily. I served this with sliced cucumbers and tomatoes!!!! I also sprinkled half with cumin cause this is a superspice and I thought it would be a good dish to try it on…and I was right…..Hope you like!!!!!

Posted on February 26th, 2008 by neslyn
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This is really good…even you non-asparagus fans should try it. This receipe was supplied by Natalie who is in the creating balance program at the Y. I just tweaked it a little.

• 1 tsp Olive oil
• 1 tsp Water
• 1 lb baby or regular carrots, sliced
• 1 lb asparagus, trimmed and cut into thirds
• 1/4 water
• 2 tsp balsamic vinegar
• 1 1/2 tsp splenda
• 10-12 almonds, chopped

Put olive oil and water in a pan over med-high heat. Add carrots and cook, stirring for 3 mins. Add asparagus and 1/4 cup water and cook for 3-5 mins or until water evaporates. Add vinegar, sugar and almonds. Cook for about 2 minutes more…Enjoy !!!

I served these veggies with a grilled chicken breast, done with thai seasonings……..this meal was great. Hope you try it !!!!

Posted on February 25th, 2008 by neslyn
Filed under: Lunch, Salads | No Comments »

This is great fast food, low in calories, healthy and very tasty. I used the filling from the pork egg roll recipe (since we were making egg rolls anyway and had extra filling – we froze the rest of the filling to use in the recipe another time). You could use any kind of cooked meat, or just make a vegetarian foo young.

•  cooked meat if desired (pork egg roll filling is great)
• 1 onion sliced
• 1 – 2 cups sprouts
• 1/2 Tablespoon lite soy sauce
• 1 tsp. garlic powder or 1 clove of crushed garlic
• 1 tsp. chinese spices *optional
• pepper to taste
• 1 tsp. parlsey
• 5 – 7 eggs

Mix eggs in large bowl, then add remaining ingredients. Cook like a pancake in large skillet, or just toss in wok until cooked. You could put the cooked foo young in hot oven to finish cooking if preferred.

Eat plain, or top with fat free brown gravy (the way they serve it in restaurants).

Posted on February 17th, 2008 by neslyn
Filed under: Full Meals, Lunch | No Comments »

This is a great side salad with a meal if you are eating carbs at supper, otherwise I eat this as my full meal at lunch.

• 2 cups couscous
• 1 cup hot water

Mix these 2 till the water is absorbed, then add

• 1 can chick peas, drained
• 1 small can of corn, drained
• 1 red pepper, chopped
• 1/2 spanish onion, chopped
• 1 jalepeno pepper, chopped
• 1/2 cup cider vinegar
• 1/4 cup honey
• 1 tbsp cumin

Toss all the ingredients together and enjoy !! After I took my portion, I also added some chopped tomatoes and raw broccoli.

Posted on February 14th, 2008 by neslyn
Filed under: Lunch, Salads | No Comments »