Eating Healthy
Winter Fruit Salad with Lemon Poppyseed Dressing
1/2 cup white sugar 1/2 cup lemon juice 2 tsp. diced onion
1 tsp. Dijon-style prepared mustard 1/2 tsp. salt
2/3 cup vegetable oil 1 Tbsp. poppy seeds
1 head Romaine lettuce, torn into bite-size pieces
4 oz. shredded Swiss cheese 1 cup cashews 1/4 dried cranberries
1 apple - peeled, cored & diced 1 pear - peeled, cored & diced
In a blender or food processor, com-
bine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix. In a large serving bowl, toss together the romaine lettuce, shredded Swiss
Catfish Amandine
1 Tbsp. & 1 1/2 tsp. extra-virgin olive oil, divided 1 Tbsp. butter
1/4 cup sliced almonds 3 cloves garlic, thinly sliced 1/2 cup low-fat milk 1 large egg, lightly beaten 1/2 tsp. salt
1/2 tsp. Cayenne pepper 2 Tbsp. lemon juice
1 Tbsp. chopped fresh parsley
Heat 1 Tbsp. oil and butter in a small saucepan over medium heat. Add almonds and garlic and cook until both
Chicken & Broccoli Pasta
3 Tbsp. olive oil 1 lb. skinless, boneless chicken breast halves - cut into 1 inch pieces
1 Tbsp. chopped onion 2 cloves garlic, chopped 2 (14.5 oz.) cans diced tomatoes Salt and pepper to taste 1 pinch dried oregano 18 oz. dry penne pasta
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1/4 cup fresh basil leaves, cut into thin strips
2 Tbsp. grated Parmesan cheese
In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent. Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for
about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
Add basil and toss well; top with Par- mesan cheese. Serve.
are just beginning to brown, 1 to 3 min- utes. Set aside.
Combine milk and egg in a shallow dish. In another shallow dish, combine leftover mixtures.)
Heat the remaining 1 1/2 tsp. oil in a large nonstick skillet over medium heat. and opaque in the center, 4 to 6 minutes per side.
Return the almond-garlic sauce to the stove over medium heat. Add lemon juice and heat through, 1 to 2 min- sprinkle with parsley.
cheese, cashews, dried cranberries, ap- ple, and pear. Pour dressing over salad just before serving, and toss to coat.
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