I could bore you to death with my babble about the importance of eating healthy, but I am not going to do that. These healthy eating recipes are great. Get cooking!
Yield: 6 servings
1 cup old-fashioned rolled oats
1/2 cup fat-free, salt-free chicken broth
11/4 pound turkey, minced
1 onion, chopped
1 large carrot, grated, about 1/2 cup
2 cups mushrooms, chopped
1/4 cup tomato paste
1 teaspoon dried thyme
1 teaspoon dried sage
2 egg whites, lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground pepper
Preheat the oven to 350F. In a large bowl, combine all ingredients. Stir until well blended.
Press the turkey mixture into a loaf shape and place it on a rack in a baking pan. Bake until no longer pink inside, about 50 minutes.
Nutrition facts (per serving): Calories 222, Carbohydrate 14 grams (g), Fiber
3 g, Protein 25 g, Total fat 8 g, Cholesterol 59 milligrams (mg), Sodium 329 mg
Spinach and Beet Salad
Yield: 4 servings
4 beets (about 11/2 pounds)
6 cups baby spinach
3 tablespoons fat-free, no salt-added vegetable broth
21/2 tablespoons balsamic vinegar
1 teaspoon olive oil
1 tablespoon Dijon mustard
1/4 teaspoon ground pepper
â…› teaspoon salt
3 tablespoons toasted pine nuts
Preheat the oven to 375F. Trim off the beet greens. Rinse the beets well and arrange them, unpeeled, in a single layer in a shallow baking dish, lightly oiled. Roast until the beets are tender, about an hour, depending on their size.
Transfer the roasted beets to a colander and rinse with cold water. Let stand until cooled slightly. With a small knife peel the beets and slice them.
Combine the beets and spinach in a large bowl. In another bowl, whisk the dressing ingredients. Add the dressing to the spinach-beet mixture and toss well to coat. Transfer to salad plates and top with pine nuts.
Nutrition facts (per serving): Calories 101, Carbohydrate 14 grams (g), Fiber 3 g, Protein 4 g, Total fat 4 g, Cholesterol 0 milligrams (mg), Sodium 191 mg [source: Health Monitor]