Healthier Eating = Healthier Body
Do you remember back when you were young, and your Mother would try to get you to eat the healthier foods, that were good for you? I remember, and I thought that my Mother was crazy and didn't know anything. Now I realize that MOTHER DID KNOW BEST! The older we get the healthier we need to eat so that we remain healthy as we age.
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In this section you are going to find some healthy recipes, some easy substitutions if you are missing an ingredient, and hopefully a healthier lifestyle and better physical and mental health.
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We are hoping that you will enjoy this section of our website. We also hope that you will comment and even add your own recipes. Be involved with us, as we can all learn something new. Old dogs do learn new tricks!!!
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Now Let's Look at Some Substitutions
In a Pinch
Are you ever really excited and ambitious to do some baking or make a special dinner, only to find out you don't have the necessary ingredients? Well look to your right, and find some easy substitutions that you probably already have available.
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Keep checking back as there will be more substitutions coming!
Use This
Easy Substitutions
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No Eggs - Use 2 Tbsp water, 2 Tbsp flour and 1/2 Tsp baking powder
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No Baking Powder - Use 1/4 Tsp baking soda, 1/2 Tsp cream of tartar, and 1/4 Tsp cornstarch (equals 1 Tsp baking powder)
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No Buttermilk - Use 1 cup fresh milk and 1 Tbsp vinegar or lemon
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No Cream - Use 3/4 cup milk and 1/3 cup soft margarine and whisk together (not used for whipped cream - for baking only)
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No Chocolate Chips - Use 9 Tbsp cocoa, 7 Tbsp of sugar, and 3 Tbsp butter (equivalent to 6 oz)
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No White Cooking Wine - Use 1/3 cup white grape juice and 1 Tbsp rice vinegar (not rice wine vinegar)
Recipes
Prep And Cooking Time
Active Time: 20 minutes
Total Time: 1 Hour
Serves: 4
Chicken breasts
Garlic (mince it)
Lemon zest
Fingerling Potatoes
Warm Chicken and Fingerling Salad
Directions
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Heat the oven to 375 degrees F. Whisk 1/4 cup olive oil, the garlic, lemon zest, and 1/2 tsp salt in a small bowl. Rub the oil mixture all over the chicken and between the skin and breast meat.
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Place the potatoes in a bowl. Toss with 1 tbsp olive oil and season with salt and black pepper.
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Arrange the chicken skin side up on a rimmed sheet pan lined with parchment paper. Scatter the potatoes and lemon wedges around the chicken.
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Transfer to the oven and roast until the chicken and potatoes are golden brown and cooked through (internal temp 165 degrees F), about 40 minutes.
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Remove and let rest 5 to 10 minutes. Carve the chicken off the breast bones and thickly slice crosswise about 1/2 inch thick.
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While the chicken is resting, place the escarole in a bowl. Add 1 tbsp oil, 1/2 tbsp lemon juice, a pinch of salt, and a few grinds of black pepper and toss to coat. Spread the leaves on a serving platter.
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Arrange the chicken over the escarole. Scatter the potatoes around the chicken. Drizzle any pan juices over the chicken and potatoes. Spread the juice of 1 to 2 lemon wedges over the salad. Serve with the remaining wedges.
Ingredients Needed
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Extra virgin olive oil
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1 Garlic clove, minced
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1/4 tsp finely grated lemon zest
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Kosher salt
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4 Large split bone-in,skin on chicken breasts, each about 10 to 12 ounces
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1 Pound fingerling potatoes, thickly sliced crosswise, about 3/4 inch thick
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Freshly ground black pepper
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1 Large untreated lemon, washed, cut into 6 wedges
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1 Large head escarole, leaves rinsed and dried
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Needed:
1 small head cauliflower, cut into florets
1/2 c. shredded low-fat mozzarella cheese
1/4 c. liquid egg substitute
1/4 t. onion powder
1/4 t. ground black pepper
1/2 c. shredded low-fat sharp cheddar cheese
1 T. light margarine, divided
Low-Carb Grilled Cheese
Betcha' never thought you couuld have a grilled cheese sandwich while following a diabetic diet! Mr. Food's recipe for Low-Carb Grilled Cheese will have you rethinking everything, 'cause it uses a special ingredient to make a childhood favorite diabetic-friendly.
A special thanks to Mr. Food Test Kitchen for the recipe and photo.
What to Do:
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and coat with cooking spray.
2. In a food processor, place cauliflower and pulse just until finely chopped. Place in med. microwavable bowl and microwave 8 to 9 minutes, or until soft. Place in a strainer and press down hard with paper towel to squeeze out water.
3. Place cauliflower in a large bowl. Add mozzarella, egg substitute, onion powder, salt and pepper; mix well. Spread mixture on baking sheet and shape into four 4-inch squares,
4. Bake 15 to 20 minutes, or until golden brown. Let cool 10 minutes, then gently remove from parchment paper to a flat surface. Evenly sprinkle Cheddar cheese on 2 cauliflower squares and top with remaining squares.
5. In a large skillet over medium-low heat, melt 1 teaspoon of margarine. Place cauliflower sandwiches in skillet and spread remaining margarine on top side. Cook 2 to 4 minutes, or until golden brown; gently flip over and cook another 2 - 4 minutes, or until cheese is melted.