An Inside Look at Healthy Living...

Sunday, July 31, 2016

Tarragon Tuna Salad

Tarragon Tuna Salad



Ingredients:


2 cans of tuna in water, drained

1/2 cup of white onions, finely chopped
1/2 cup of celery, finely chopped

1 cup of mayo


1/2 tsp. of sweet relish

2 tsp. of finely chopped tarragon

salt and pepper to taste




Instructions:



To a medium bowl, add all the ingredients and mix well.   Serve with crackers or in sandwiches.

Grandma Ita's Chicken Salad

Grandma Ita's Chicken Salad

This is my Mom's traditional recipe for chicken salad.  Whenever she made it, I always felt better inside.  This is comfort food at its best!


Ingredients:



2 chicken breasts,  boiled and cooled, and shredded

1 cup of white onions, finely chopped
1 cup of celery, finely chopped

1 cup of mayo


salt and pepper to taste




Instructions:



To a medium bowl, add all the ingredients and mix well.   Serve with crackers or in sandwiches.

Toasted Bagel Chips

Toasted Bagel Chips

Ingredients:

4 bagels, sliced thin
1/2 cup of olive oil
1/4 tsp of chili powder


Instructions:

1. In a small bowl, add the olive oil and the chili pepper. Mix well.

2. On a large baking sheet, spread the bagel slices out evenly on the sheet.  Drizzle the oil onto the bagel slice using a teaspoon. 

3. Bake the bagel slices in the oven at 400 degrees Fahrenheit for about 15 minutes.  Cool and enjoy!

Mexican Potatoes

Mexican Potatoes


This is a tasty, any-time side dish to be used with any entree.  


Ingredients:

18-20 small rose potatoes, cut into small 1 inch pieces, boiled, cooked until tender, and drained well.
1 cup of sliced white onions, chopped
1 cup of sliced, sweet red and green bell peppers
1 sliced Pasilla chili
1/3 tsp of dried oregano
salt and pepper to taste
1/2 cup of olive oil

Instructions:


In a large non-stick pan,  add all the onions, peppers, Pasilla chili and olive oil. Sautee these vegetables until tender, about 3-4 minutes. Add the potatoes, salt and black pepper to the saucepan. Cook for another 8-10 minutes, stirring occasionally.    Serve and enjoy.

Pickled Red Onions

Pickled Red Onions

Pickled red onions are great when used as a tangy garnish for tacos, tostadas, or mixed into salads. 

Ingredients:

2 cups of sliced red onion
juice of 2 limes 
1/4 tsp of salt

Instructions:

In a small bowl, add the lime juice and the salt.  Mix well. Add the sliced onions and mix into the lime juice.  Cover the bowl with plastic wrap and place into the refrigerator for 45 minutes to 1 hour.  Use in tacos, on tostadas or in salads.

Creamy Potato, Bleu Cheese and Bacon Salad

Creamy Potato, Bleu Cheese and Bacon Salad

Ingredients

18-20 small rose potatoes, cut into small 1 inch pieces, boiled and cooled

1 cup of green onions, chopped
1/2 cup of crumbled bleu cheese

1 cup sour cream

1 cup of mayo

5 slices of crisp bacon, crumbled

salt and pepper to taste


Instructions



To a medium bowl, add all the ingredients and mix well.   Serve and enjoy.

Vegetarian Chili Beans

Vegetarian Chili Beans

These chili beans are so flavorful, you won't miss the meat!
Not only is it healthy, but it tastes great!


Ingredients:

2  40oz cans of chili beans
1  28oz can of tomato sauce
1  14.0z can of stewed tomatoes
1 cup of chopped white onions
1 cup of chopped green peppers
2 tbsp. of chili powder
1/2 tsp. of cumin
3 cloves of grated garlic
1/2 cup of chopped cilantro
1/3 cup of olive oil
2 cups of water


Garnish: chopped white onions and grated cheddar cheese


Instructions:

Add the chili powder, cumin, garlic,  cilantro, oregano, green pepper, onion and olive oil.  Cook these ingredients for 3-4 minutes.  Add the stewed tomatoes and cook for 2-3 minutes. Add the rest of the ingredients to the stock pot and cook over medium heat for 15-18 minutes.  Serve and garnish with chopped white onions, cilantro and a lime wedge if desired.