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The Recipe Corner

Chicken Zoodle Soup

Recipe for month of January 2018 Prep 20 m Cook 25 m Ready In 45 m Recipe By:bd.weld “With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using ‘zoodles’ that’s easy on the waistline.” Ingredients 2 tablespoons olive oil 1 cup diced onions 1 cup diced celery 3 cloves garlic, minced 5 (14.5 ounce) cans low-sodium chicken broth 1

Garlic Shrimp Linguine Recipe of Month for Dec       Prep 10 m Cook 20 m Ready In 30 m Recipe By : STACEYO “A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests.” Ingredients 1 pound uncooked linguine 1 tablespoon butter 3 tablespoons white wine 2 teaspoons grated Parmesan cheese 3 cloves garlic, minced 1 teaspoon chopped fresh parsley 1 pinch salt and pepper

Tuna Pasta with Olives & Artichokes

SELFADVOCATENET.COM RECIPE OF MONTH NOVEMBER Cook40 m Ready In 40 m Recipe By:EatingWell Test Kitchen “Here we toss grilled tuna with pasta, artichoke hearts, green olives and tomatoes. Grilling the tuna gives this ultra-fresh pasta dish a subtle smokiness. But if you’re pressed for time, try canned tuna in place of the grilled fish. ” Ingredients 8 ounces tuna steak, cut into 3 pieces ¼ cup chopped green olives 3

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 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 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  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

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