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JANUARY'S RECIPES

Recipes that include health beneficial power foods!

Papaya and Avocado Salad
Ingredients

1 pkg. (6 oz.) spinach leaves
1 papaya, peeled, sliced
1 avocado, sliced
1 small red onion, thinly sliced
1 nectarine, thinly sliced
1/2 cup Italian Dressing

Directions

COVER platter with spinach.
TOP with papayas, avocados, onions and nectarines.
TOSS with dressing just before serving.


Zesty Italian Baked Salmon
Ingredients

4 salmon fillets (5 oz. each)
1/3 cup Italian Dressing
1 medium tomato, chopped
1/2 cup sliced mushrooms
3 green onions, sliced

Directions

PLACE salmon in 13x9-inch baking dish sprayed with cooking spray.
MIX remaining ingredients; spoon over salmon. Cover with foil; cut several
slits in top of foil to vent.
BAKE at 350°F for 20 to 25 minutes or until salmon flakes easily with fork.
Serve topped with vegetable mixture.


Mandarin Turmeric Rice
Ingredients

8 cups water
1/2 teaspoon turmeric
1 cup rice
3 shallots, chopped
1 can mandarin segments, drained
1/4 cup cashew nuts, roasted

Directions

Boil water & add turmeric & rice, boil until rice is tender.
Drain the rice & gently stir in remaining ingredients.


Sauteed Spinach with Mushrooms
Ingredients

2 Tbsp. olive oil
1 pkg. (8 oz.) sliced fresh mushrooms
2 cloves garlic, minced
2 lb. fresh spinach leaves, cleaned, torn
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup grated parmesan cheese

Directions

HEAT oil in large skillet on medium-high heat. Add mushrooms and garlic; cook and stir
until mushrooms are tender. Reduce heat to medium.
ADD spinach; cook and stir 5 minutes or until spinach is wilted but still bright green.
STIR in salt and pepper; sprinkle with Parmesan cheese. Serve immediately.


Baked Apple Custard Cups
Ingredients

4 NILLA Wafers
2/3 cup finely shredded apples
2 Tbsp. pecan pieces
4 Tbsp. cream cheese, softened
2 Tbsp. sour cream
2 Tbsp. sugar
2 eggs
1/2 cup milk
1/2 tsp. ground cinnamon
4 Tbsp. thawed whipped topping

Directions

PREHEAT oven to 325°F. Spray four 6-oz. custard cups with cooking spray. Place 1 wafer in each cup.
Combine apples and pecans; spoon evenly over wafers in cups. Set aside.
BEAT cream cheese, sour cream and sugar in small bowl until well blended. Add egg, milk and
cinnamon; mix well. Pour evenly over apple mixture in cups. Place cups on baking sheet.
BAKE 20 to 25 min. or until center of each dessert is set. Cool slightly. Top each dessert with a
dollop of the whipped topping just before serving.


Lemon-Berry Crush Smoothie
Ingredients

1-1/2 cups cold milk
1-1/2 tsp. Lemonade Flavor Drink Mix
1 cup vanilla yogurt
1 cup fresh or frozen blueberries
1 cup ice cubes

Directions

PLACE all ingredients in blender; cover. Blend on high speed until smooth.
SERVE immediately.


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