Super Foods = Leafy Greens

Grinnin For Greens

The healthy cooking show that is all about the super food spinach and leafy greens is one of the most popular Now We’re Cooking episodes.  Popeye had it right about spinach giving him super strength.

Popeye had it right about spinach giving him super strength.

Super foods are nutrient power houses that boost your immune system and fight aging.  Leafy greens are one of the top 12 nutrient dense super foods.

Swiss Chard Polenta

Preheat oven to 350º
2 bunches Swiss chard
1 med. onion-sliced thinly
4 cloves slivered garlic
¼ cup water
3 ½ cup water and/or vegetable broth
1 ¼ cup whole grain cornmeal
1 tsp. salt
½ tsp. black pepper
2 tsp. fresh herb of your choice
4 oz asiago cheese
4 oz fresh mozzarella
½ cup reduced fat sour cream

1. Prepare Swiss chard. Wash and remove large parts of stems. Coarse chop. Heat large skillet with olive oil., add onion and sauté for 1 minute.
2. Add Swiss chard and water. Cook and toss until wilted, about 4 minutes.
3. To Prepare polenta: Heat water/stock to a boil and add cornmeal gradually and in a steady stream stirring constantly with a wire whisk until combined. Continue to boil and cook, stirring constantly for about 5 minutes. Stir in seasonings in the last 2 minutes. Stir in asiago cheese.
4. Smear a bottom thin layer of polenta into a 2 qt. casserole.
5. Top with greens.
6. Top greens with sour cream and sliced mozzarella. Top with remaining polenta.
7. Bake for about 30 minutes and allow to rest another 5 minutes before serving.

Wilted Greens with Pasta

1 bag spinach-washed, stems removed and coarse chopped
¼ head green curly endive-washed, and coarse chopped
1 large onion-sliced
1 Tbs. olive oil
3 cloves garlic-slivers
salt
crushed red pepper
½ lb. cooked whole grain capellini
2 Tbs. fresh oregano-minced
½ cup pasta water
½ lb. fresh parmesan cheese-grated
Optional: tomatoes and seared tofu, or chicken.

1. Sauté onion in olive oil until just translucent.
2. Add garlic, salt and pepper, cook briefly 1 minute.
3. Stir in pasta, water, oregano, and dandelion greens. Stir continuously as greens wilt until pasta is hot. Stir in cheese and serve immediately.

Wilted Bitter Greens

1 gallon mixed greens-of your choice (spinach, endive, Swiss char, collard, dandelion)
1 Medium onion-diced
2 slices bacon
pinch nutmeg

1. Wash, drain, remove stems from greens. Coarse chop.
2. Dice bacon and crisp in skillet. Add diced onion and cook for 2 minutes or until onion is translucent.
3. Add greens, stir in salt, pepper and nutmeg. Heat until hot. Serve with balsamic vinegar.

Kids Natural Food Diet Is Fun Too!

Healthy Children Eat Real Food Ingredients

The Now We’re Cooking TV show episode “Growing Up Healthy” features children friendly natural food choices. Your kids can have fun food and still eat healthy too. Avoiding chemicals in your children’s diet is the best investment you can make in their future health. Teaching your kids to eat natural food diets will insure life long good health.

Healthy Kids = Happy Kids!

Barbecued Healthy Chicken Strips

8 oz. chicken breast-trim and cut into strips
4 oz. prepared barbecue sauce (made with quality ingredients)

NOTE: In order to find quality ingredients you must read the ingredients list. Buy barbecue sauce with only recognizable ingredients. Sugar or honey is OK, but fructose or corn syrup is not!! No chemicals or added fats.

1. Lightly spray non-stick skillet with olive oil.
2. Heat until hot and add chicken strips.
3. Sear on all sides and add barbecue sauce. Reduce heat and finish cooking about 3-4 minutes.

Herbed Chicken Strips

8 oz. chicken breast-trim and cut into strips
1 Tbs. Italian Seasoning Mix

1. Sprinkle chicken with herbs on all sides.
2. Lightly spray non-stick skillet with olive oil.
3. Heat until hot and add chicken strips. Sear on all sides and reduce heat and finish cooking about 3-4 minutes.

Chicken Alfredo

2 Tbs. butter
½ cup heavy cream
1 cup freshly grated cheese
½ lb. cooked whole grain pasta

1. Melt butter in non-stick skillet and add cream, heat till hot, stir in cheese. Heat till melted.
2. Stir in pasta and heat. Serve with herbed chicken strips on top.

Only Organic Stir-Fry

Note: Use only organic veggies for this recipe!!

1 tsp. dark sesame oil
1 medium onion-sliced
1 medium green-yellowish pepper-seeded and sliced
2 cloves slivered garlic
3 carrots-sliced
2 small zucchini-sliced
6 oz. mushrooms-sliced
1 tsp. crushed red pepper
1 Tbs. brown sugar
¼ cup soy sauce
Cooked brown rice

1. Heat wok or stir-fry skillet. Add oil and veggies in the order of theie listing.
2. Cook each addition for about one minute then move it out of the center and up the side to make room for the next ingredient to the center.
3. Continue until all the veggies are in.
4. After the mushrooms are added, add all other ingredients except rice.
5. Toss and cook for one minute.
   Serve over brown rice.

Take the time to make good food choices for your children so that they are not troubled with weight issues and struggling with weight loss diets all their life.  A natural food diet for your kids will keep them at their ideal weight.

Healthy Ideas On What To Do With Turkey Left-Overs

Turkey Encore! Encore! Encore! that is the name of the Now We’re Cooking TV show episode that teaches some creative uses for turkey leftovers.  With Thanksgiving here we all have a lot to be grateful for including some terrific turkey left-overs.  Here are some fun, fast and healthy recipes for that leftover turkey with a new twist.

Pumpkin Split Pea Soup

2 qt. de-fatted turkey stock
1 lb. split peas
½ tsp. cayenne pepper
2 bay leaves
1 medium onion-diced
2 stick celery diced
3 cup butternut squash-diced
½ tsp. salt
¼ tsp. nutmeg

1. In a 4 qt. sauce pot combine stock, peas pepper and bay leaf. Heat to a bowl and simmer for 30 minutes.
2. Add diced onion and celery. Simmer for 20 minutes.
3. Add all other ingredients and simmer 10 minutes. Remove bay leaf. Serve with crusty whole grain bread.

Turkey Calzone

2 Tbs. semolina flour
1 pizza crust (preferably whole wheat)
1 tsp. Italian Seasoning
2 cloves garlic-pressed
3 oz. part skim mozzarella cheese
1 cup cooked turkey strips
½ cup chopped broccoli
¼ cup sliced mushrooms
¼ cup red pepper-diced
3 oz. Parmesan cheese-grated
1 egg
Pizza sauce

1. Stretch crust out on a semolina-dusted stone to about 12″ diameter. Sprinkle with Italian seasoning spice blend.
2. Add all ingredients from garlic to peppers. Place all ingredients on one side of the crust. Top with 2 oz. grated cheese.
3. Lightly whisk egg with fork and brush edges of crust with egg using a pastry brush. Fold over crust to close and pinch to seal.
4. Combine 1 tsp. of Seasoning Mix with egg mixture and brush on exterior of crust. Grate remaining cheese over outside.
5. Bake at 500º for 12-15 minutes or until golden. Serve with hot pizza sauce.

Mexican Turkey Fajitas

Turkey mixture:
1 tsp. olive oil
1 med. onion-sliced
½ cup sliced red pepper
¼ tsp. cumin
¼ tsp. chili powder
Pinch cayenne pepper
Pinch salt
2 cloves garlic
2 cup cooked turkey-strips
1 (14 oz.) can beans of your choice-drain and wash

1. Sauté onion and pepper in skillet with olive oil. Sprinkle with spices.
2. When onion is translucent add pressed garlic, turkey and beans. Stir and cook for approximates 5 minutes.
3. Serve with Assorted Condiments of your choice

1 pkg. whole wheat flour tortilla-warmed
Shredded lettuce
Diced tomato
Chopped avocado (or guacamole)
Sliced black olives
Sour cream
Salsa
Shredded cheddar cheese

Turkey and Cantaloupe Stuffed Zucchini

2 small zucchini
1 cup diced cantaloupe
¼ cup diced celery
½ cup reduced fat mayonnaise
1 tsp. curry powder
½ cup chopped cashews-divided
salt and pepper

1. Cut zucchini length wise from end to end making 2 boats out of each zucchini and discarding a ½ inch strip from the center.
2. Strip the seeds out of the zucchini boats using a Parisian scoop.
3. Sear each boat in a hot skillet until brown. (cut edge only)
4. Combine all other ingredients, reserving some cashews for garnish.
5. Mix well. Fill boats with salad and top with cashews.

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