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Fiberlicious Warm and Spicy Chipotle Bean Dip
1 16-ounce can nonfat refried beans (Vegetarian beans do not contain lard)
1 pound of Hurst’s cooked can black beans
4 scallions (sliced)
1/2 cup salsa (hot or mild, depending on what you like!)
1/2 teaspoon chili powder
1/4 cup minced Chipotle peppers and sauce, sliced (a small can found in most groceries)
1 cup shredded low-fat Monterey Jack cheese (Soy works fine)
1 medium sized tomato (diced)
1 medium avocado (diced)
1/2 cup low-fat sour cream
1 1/2 cups chopped romaine lettuce
• Combine refried beans, black beans, scallions, salsa, chili powder, cheese and chipotle in a skillet. Heat gently over low heat until the mixture is hot.
• This will be about 3 minutes; stir constantly.
• Place into a serving bowl. Spread sour cream evenly over the hot bean mixture. Top with lettuce, tomato and avocado. Serve with baked tortilla chips or black bean chips for a fibrously healthy tailgate appetizer.
Family Friendly Mini-Pizza:
• 1 Whole-grain English muffin, split
• About 1/3 cup Shredded skim-milk mozzarella cheese (soy works well)
• Slices of thinly sliced tomato or 2 tbs. tomato or pizza sauce
• Fake sausage, chorizo, mock pepperoni or cooked ground turkey
• Toppings: lightly sautéed spinach, mushrooms, green peppers, onions or fresh pineapple chunks.
Score Extra Points with ‘Game-Day’ Spicy Popcorn
8 Servings
16 cups pre-popped popcorn
Chopped almonds, pecans, or walnuts
2 cups shredded soy or low fat cheddar jalapeño cheese
1/4 cup trans fat-free margarine or extra virgin olive oil
1 tsp pepper
1/2 tsp red pepper flakes
3 tsp chili powder
½ tsp turmeric (cleanses the liver)
1 tsp cumin
1 tsp paprika
Preparation:
In a large bowl, combine the popcorn, nuts and shredded cheese.
Melt the butter or oil in a sauce pan, add the spices and stir well. Immediately pour the hot butter-spice mixture over the popcorn and thoroughly toss.
Roll your own brown rice vegetarian sushi
A bean dip made from garbanzo beans, walnuts, olive oil, and roasted red bell pepper
Sautéed Shiitake
8 oz. shiitake mushrooms, caps only, sliced thin
1/3 cup minced onion shallot
2 tbs. soy sauce
2 tbs. sherry (optional)
2 tbs. olive oil
1 tsp. honey
1 tsp. minced rosemary
In a skillet, sauté onion in olive oil over medium heat till glassy.
Add shiitake and stir-fry till limp (2-3 minutes). Reduce heat and simmer.
Add soy sauce and sherry and continue to sauté for another 2-3 minutes.
Add rosemary (or chopped parsley or basil). Stir another minute or two. Continue to sauté till your desired consistency. Add honey at the end.
Garden Vegetable Soup
Makes eight servings.
Prep time: 10 minutes
Cook time: 1 hour 40 minutes
Ingredients: Read the rest of this entry »
Lettuce Wraps
2 very ripe avocados
3 tomatoes, diced
1/2 jalapeno pepper, diced
2 tbsp yellow onion, diced
3 cloves fresh garlic, minced
1/4 cup fresh cilantro, chopped
Kernels from one ear raw organic corn
2 tsp fresh lime juice
6-8 large romaine lettuce leaves
In a medium sized bowl, mash the avocado.
Add remaining ingredients and stir until well mixed. Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap. Enjoy!
Szechuan Broccoli
Delight your taste buds with this dish. Broccoli brims with anticancer sentries, safeguarding your loving family’s precious health. Stir-frying happens rapidly, so have all ingredients by your side and rock the wok. Read the rest of this entry »
Perfect Guacamole Recipe
Photo courtesy of sxc.hu
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper, and mash some more. Chili peppers vary individually in their hotness. So start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4.
- Simply Recipes
A BREAKFAST THAT HEALS
The blueberries in this meal help lower your cancer risk because they have more free-radical-fighting antioxidants than any other fruit or vegetable. The fiber in the cereal is heart-healthy and soy yogurt is a great source of low-fat vegetable protein. Read the rest of this entry »