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The Recipe Corner

Stuffed Turkey Breasts with Butternut Squash and Figs

Recipe for Month of October : Theme is Thanksgiving in Canada 2 Smart Points 258 caloriesTotal Time: 45 minutes Stuffed Turkey Breasts with Butternut Squash and Figs is a wonderful Fall dish. Turkey tenderloins are stuffed with sauteed butternut squash, spinach and figs, a meal-in-one with savory and sweet flavors. Figs are seasonal, so if you can’t find them, you could use another fruit such as pears or even apples.

Penne with Salmon

Selfadvocatenet.com: Recipe for the Month of September Serves 2 Preparation 10 mins Cooking 20 mins Penne with Salmon Ingredients A 30 minute meal that feels like a real treat. From just six basic ingredients you can whip up this comfortingly creamy and yet deliciously fresh tasting dish. The recipe is also delicious made with prawns instead of salmon. 200g (6½oz) penne 225g (7oz) skinless salmon fillets 20g (¾oz) butter 100g

Paula Deen’s Bow-Tie Pasta Salad

Recipe for month of August Paula Deen’s Bow-Tie Pasta Salad   A light summer pasta dish sure to compliment any meal, courtesy of this Food Network star! Total Time: 0:25 Prep: 0:05 Cook: 0:20 Level: Moderate Yield: 7 servings Serves: 7 Ingredients 12 oz. package bow-tie pasta 1 medium red bell pepper 1 medium green bell pepper 1 medium yellow bell pepper ½ c. chopped onion ½ c. Finely chopped

Shrimp Scampi Bake

Selfadvocatenet.com Recipe for Month of July   “Easy version of this classic with the wonderful ‘zip’ of Dijon-style mustard.” Ingredients 45 m   6 servings      420 cals   1 cup butter 2 tablespoons prepared Dijon-style mustard 1 tablespoon fresh lemon juice 1 tablespoon chopped garlic 1 tablespoon chopped fresh parsley 2 pounds medium raw shrimp, shelled, deveined, with tails attached Add all ingredients to list   Directions Watch  Print

Pepper & noodle salad

Recipe for month June 2017 Serves 4 Cooks In 30 minutes Difficulty Super easy Vegetables, Dairy-free, Gluten-free, Vegan Nutrition per serving Calories 353 18% Fat 14.3g 20% Saturates 2.2g 11% Protein 7.3g 16% Carbs 47.5g 18% Sugars 5.6g 6% Salt 1.5g 25% Fibre 3.6g _ Of an adult’s reference intake                                                                                          Ingredients 200 g rice noodles 1 red pepper 1 yellow pepper 2 cloves of garlic 2 fresh red chillies

Mandarin Chicken Pasta Salad

Selfadvocatenet.com  recipe for the month May 2017 Watch Print Prep 45 m /Cook 8 m /Ready In 53 m Recipe By:KATRINP “I had this at a party and couldn’t get it off my mind. It’s a fruity Asian chicken salad that even my family’s picky eaters enjoy. I bake my own chicken for more flavor, which adds to the prep time, but pre-cooked or canned chicken will also work just

Lemon-Garlic Shrimp & Vegetables

Recipe of the month for April 2017 Here’s a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa. Nutrition profile Gluten-Free Healthy Immunity Low Added Sugars Low-Calorie Low Carbohydrate 4 servings Ingredients 4 teaspoons extra-virgin olive oil, divided 2 large red bell peppers, diced 2 pounds asparagus, trimmed and cut into

Happy Shrimp

Recipe for month of March 2017 “A creamy, spicy shrimp dish served alone with crusty bread or over angel hair pasta. Ingredients 40 m 4 servings 280 cals 1/4 cup butter 1 1/2 teaspoons minced garlic 1 pound peeled and deveined medium shrimp 1/4 cup chopped green onions 1/4 cup dry white wine 1/3 cup heavy cream 2 tablespoons chopped fresh basil 2 roma (plum) tomatoes, chopped 1 pinch cayenne

Weight Loss Vegetable Soup Recipe

Recipe of the Month for February 2017   Weight Loss Vegetable Soup Recipe © SpendWithPennies.com Love it?  Pin it to your SOUP board to SAVE it! Follow Spend With Pennies on Pinterest for more great recipes! http://www.spendwithpennies.com/weight-loss-vegetable-soup-recipe/ This soup is delicious, healthy and filling!  It’s easy to make and perfect for lunch or afternoon snack. It’s bright, colorful and loaded with all kinds of vegetables (and you can easily sub in whatever veggies you like

Creamy Veggie Pasta

January 2017 recipe of the month Designed for people with diverabilities to make  health meals Ingredients 1 tsp olive oil 6 spring onions, chopped 2 cloves garlic, crushed 1 head of broccoli, cut into florets 2 medium zucchinis, sliced 1 bunch spinach, roughly chopped 375g can reduced fat evaporated milk 3 tsp corn flour 2½ cups uncooked pasta     Method Cook pasta according to packet directions. Strain and set aside.

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