|
 
If we all followed our projected calculations beginning
Jan. 1, when most of us decided individually and collectively
to lose weight, we should be down a few pounds by now. Hmmm...
Just in case it’s not happened as you hoped it would, don’t
despair. We’ve still got a little while to work before we
toss the overcoats.
Let’s work together for a happier, healthier community, and
I’ll do what I can here with regular suggestions and recipes.
Can’t promise that every column, like this one, will feature
low-fat, but I am going to make a more concentrated effort to
feature healthier recipes at least once a month.
You know, there are those lucky ones out there who can eat us
under the table and never gain a pound, so I’ve got to keep
them in mind, too.
Baby
Spinach Salad with Sherry Vinaigrette Recipe
2 Tbs. extra virgin olive oil
1 shallot, finely diced
4 Tbs. sherry vinegar
2 Tbsp. maple syrup
Salt and pepper to taste
1 pound baby spinach, washed and stems removed
Heat olive oil in small sauté pan over medium heat
Cook shallots until translucent, about 5 minutes. Add vinegar
and syrup. Cook until mixture is slightly reduced. Season with
salt and pepper. Keep warm. Toss the spinach with the warm dressing
and serve immediately.
Grilled
Chicken with Ginger-Peach Glaze
For the ginger-peach glaze:
2 Tbs. red wine vinegar
2 Tbs. sugar
2 tsp. freshly grated ginger
2 cloves garlic, crushed
½ cup peach jam or preserves
1 tsp. low-sodium soy sauce
Freshly ground black pepper
In small saucepan, heat vinegar and sugar over medium heat
until mixture boils and sugar dissolves. Add ginger and garlic,
cook for another minute. Add jam or preserves, whisk mixture together
and bring to a boil. Remove from heat. Add soy sauce and season
with salt and pepper.
For chicken:
4 boneless, skinless chicken breasts, 4 to 6 oz. each
1 Tbs. olive oil
Preheat grill to medium-high. Sprinkle chicken with salt
and pepper, drizzle with olive oil.
Place chicken on grill and cook until juices run clear, 6 to 8
minutes per side. Place chicken on serving platter and brush with
the ginger-peach glaze.
Crustless
Apple Pie For Two
2 apples, cored, peeled (optional) and sliced
1 tbs. brown sugar
1/8 tsp. butter
1/8 tsp. vanilla
1 Tbs. water
Sprinkle of cinnamon to taste
1 tsp. pecans roasted
2 Tbs. whipped topping
Prepare the apples. Place in sauce pan. Sprinkle
brown sugar, cinnamon on top. Add water, butter and vanilla.
Heat until boiling, stir occasionally, turn to low and cook until
desired doneness. Serve hot or cold. Top with roasted, chopped
pecans, or low-fat whipped topping. (Weight Watchers 2 points)
I’d love to share more, but I don’t want to take
a bite out of the profits. Get yours today. You’re in for
a treat!
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
|
Get Firefox