Jennie-O Turkey Store - Recipe Details
I made this for dinner tonight with a couple of modifications. I threw in about 1/4 cup of wild rice and 2 chopped carrots. I didn't have red onion, so I used regular onion. Oh, and I didn't have Healthy Choice soup, so I used Campbell's and substituted one can of reduced sodium chicken broth for 1 cup of water.
Tastes great and definitely warmed me up today! :)
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Monday, February 15, 2010
Friday, February 12, 2010
Steamed Kale Recipe
This recipe appeared in my inbox this morning. Seemed like a good thing to share!
A delicious recipe to help you eat and feel healthy — direct to you from Dr. Weil's Optimum Health Plan.
Steamed Kale
Kale is often just used as a garnish on salad bars. It is, however, delicious when cooked and a rich source of calcium and antioxidants.
Ingredients:
1 lb kale
1 tsp quality extra-virgin olive oil
2 cloves garlic, minced
1/2 cup water
1 tsp cider vinegar
Salt and pepper to taste
Instructions:
1. Wash the kale well by submerging it in clean water a couple of times. Use a sharp knife to cut out the ribs of the kale and coarsely chop the leaves.
2. In a large skillet with a lid, heat the oil. Sauté the garlic until it just begins to turn golden. Add the kale and the water. Stir briefly and cover. Cook on medium until the kale is tender but still bright green. Sprinkle with vinegar, season to taste and serve.
Nutritional Information:
Per serving:
69 calories
2 g total fat (0 g sat)
0 mg cholesterol
12 g carbohydrate
4 g protein
2 g fiber
49 mg sodium
A delicious recipe to help you eat and feel healthy — direct to you from Dr. Weil's Optimum Health Plan.
Steamed Kale
Kale is often just used as a garnish on salad bars. It is, however, delicious when cooked and a rich source of calcium and antioxidants.
Ingredients:
1 lb kale
1 tsp quality extra-virgin olive oil
2 cloves garlic, minced
1/2 cup water
1 tsp cider vinegar
Salt and pepper to taste
Instructions:
1. Wash the kale well by submerging it in clean water a couple of times. Use a sharp knife to cut out the ribs of the kale and coarsely chop the leaves.
2. In a large skillet with a lid, heat the oil. Sauté the garlic until it just begins to turn golden. Add the kale and the water. Stir briefly and cover. Cook on medium until the kale is tender but still bright green. Sprinkle with vinegar, season to taste and serve.
Nutritional Information:
Per serving:
69 calories
2 g total fat (0 g sat)
0 mg cholesterol
12 g carbohydrate
4 g protein
2 g fiber
49 mg sodium
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