Prep Time:
15 min

Cook Time:
1 hr

Serves:
4 servings

photo credit: BONGURI

Wild Rice with Dried Cranberries and Walnuts is a post from: Your Healthy Food Recipes Now!

Related Healthy Food Recipes:

1. Heart Healthy Breakfast Cookies
2. Moroccan Chicken Stew
3. Peanut Chicken Dish

Prep Time:
30 min

Cook Time:
1 hr

Serves:
6 to 8 servings

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Enchilada Lasagna is a post from: Your Healthy Food Recipes Now!

Related Healthy Food Recipes:

1. Chicken and Green Chile Chilaquiles
2. Thai-Style Mexican Chicken Wraps
3. Cowboy Chicken Casserole

Did you know pepper was first cultivated in India in about 1000 B.C. and wasn’t used for seasoning?  The original uses of peppercorn were medicinal.  People would ingest the hot, zesty spice to aid in breathing and decongestion believe it or not.  Peppercorn causes an increase in mucous membrane secretions, thus opening airway passages and acting as an expectorant.  It was also commonly used as an external ointment for hives.  Not to mention, a mixture of pepper and water lightly sprayed on plants will deter ants and other insects from feeding in your garden and making trails in your pathways.

Here’s another fun fact for you:  Black, white and green peppercorns are all from the same plant, only they are in different stages of growth, similar to that of bell peppers.  Ever wonder why you can’t find red and yellow bell pepper seeds or seedlings?  If you let either alone long enough on the plant, the end result will be a variety of colors.  Unrelated to black peppercorn are the pink berries and pink peppercorn.  Pink berries, imported from Madagascar were formerly banned by the FDA but now considered safe for consumption.  Pink peppercorn isn’t recommended and can be toxic in large amounts.  For safety sake, we’ll stick with the black, white and green peppercorn varieties.

Pepper is the third most common ingredient in all recipes; above it are salt and water.  In its natural form of peppercorn, before the mills shred it apart and place it in tiny tin cans for household cooking, it has many benefits for your health.  Pepper aids in digestion, lessens the heartburn causing acid and can prevent bacterial growth in your digestive tract.  Not to mention the antioxidant benefits, as well as the outer skin aiding in an accelerated metabolism, thus enhancing weight maintenance and weight loss regimens.  And if pepper increases blood flow and opens airway passages, it’s safe to say it can aid in heart health, as well as joint pain relief.

Professional chefs prefer peppercorn to its canned byproduct, table pepper.   Once peppercorn is ground it loses a substantial amount of the pungent aroma, thus chefs prefer to use a peppermill and grind it themselves for immediate use.  Peppercorn will also lose flavor if not stored in an airtight container away from direct sunlight.

As always, cooking with fresh ingredients can make a world of difference in your diet, for both health and appeal.  Freshly ground peppercorn will add a nice compliment to any dish.  When compared to the store bought combinations of spices, most of which contain that water-retaining salt as their first ingredient, peppercorn simply beats the competition hands down!  You can even alternate, using white peppercorn for gravies and mashed potatoes for a less visible ingredient.

You can purchase fresh peppercorn and peppercorn mills at most grocers and at several online stores.  Culinary venues also offer a wide variety of peppercorn.  No matter where you get your peppercorn, your taste buds and overall health will be rewarded!

photo credit: Vladimir Morozov

What you should know about Peppercorns! is a post from: Your Healthy Food Recipes Now!

Related Healthy Food Recipes:

1. In A Fowl Mood? Have Some Chicken!
2. Why Healthy Food Recipes?
3. “Give Me 20 Minutes and I’ll Give You a Master’s Course In Organic Cooking!”

By mehinrichs

Prep Time:
5 min

Cook Time:
12 min

Serves:
12 servings

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Ingredients:

• 1 1/4 cup white whole wheat flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 2 tablespoons unsalted butter
• 1/4 cup canola oil
• 2 tablespoons granulated sugar
• 1/4 cup brown sugar
• 1 egg
• 1 ripe banana, peeled and mashed
• 1 teaspoon vanilla
• 1/2 cup old fashioned rolled oats
• 1/2 cup bran cereal flakes
• 1/4 cup dried cranberries
• 1/4 cup dried apricots, chopped small
• 1/4 cup walnuts, finely chopped

Directions:

Preheat oven to 350 degrees. Whisk together flour, baking soda, cinnamon, oats and salt in a medium bowl. In a mixer bowl with paddle attached, combine butter, oil and sugars and mix on high about 1 minute. Add egg, banana and vanilla and continue to beat an additional minute. Add flour mixture and beat on low speed until it is incorporated. Add cereal, cranberries, apricots and walnuts, then mix on low just until incorporated. Line a cookie sheet with parchment paper. Use a small scooper to form a ball, about 3 tablespoons for each ball, and place on cookie sheet. Flatten cookies until about 1/4 inch thick. Bake 10-12 minutes, until cookies are soft. Cool and store in a container.

These breakfast cookies are good for your heart. From the oats and bran flakes to the cranberries and apricots, these cookies are healthy and tasty.

Heart Healthy Breakfast Cookies is a post from: Your Healthy Food Recipes Now!

Related Healthy Food Recipes:

1. Olive Oil Biscotti
2. Privacy Policy
3. Healthy Breakfast Casserole

By mmsiegmund

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Ingredients:

• Eggbeaters= 15 eggs
• 6 slices light whole wheat bread
• 1 cup chopped broccoli
• 1/4 cup onions, chopped
• 1/4 cup green pepper, chopped
• 1/2 mushrooms, chopped
• 1/2 lb ham (low salt) cut in small 1/4 inch squares
• 1 cup fat free cheddar cheese shredded
• 1/2 cup milk
• 2 tbsp mustard

Directions:

Place broccoli, onions and green pepper in microwave and cook until crisp tender, about 3 minutes. Then, add mushrooms to the bowl. In a 9X13 non-stick or greased pan place a layer of bread 3 slices cut into bite sized pieces. Top with a third veggies, ham and cheddar cheese. Repeat layers, saving some cheese for the top. Then, beat eggs and mustard and pour over the layered mixture and top with remaining cheese. May set in refrigerator for a few hours or overnight if desired. Bake at 350 for about an hour.                         Check after 45 minutes. It is done when a knife placed in the center comes out clean. Let set a few minutes before cutting. Cut into 12 squares. If desired top with sauce of healthy mushroom soup, make slightly thick with 1/2 can skim milk.  This raises like a souffle and becomes golden brown.

Healthy Breakfast Casserole is a post from: Your Healthy Food Recipes Now!

Related Healthy Food Recipes:

1. Cowboy Chicken Casserole
2. Spicy Tex-Mex Chicken Cobbler
3. Heart Healthy Breakfast Cookies

Recipe courtesy Barefoot Contessa

Prep Time:
20 min

Cook Time:
40 min

Serves:
2 to 3 servings

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Ingredients

• 1 (3 1/2-pound) chicken, flattened
• Kosher salt
• 1/3 cup good olive oil
• 2 teaspoons grated lemon zest (2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh rosemary leaves
• Freshly ground black pepper
• 1 lemon, halved

Directions

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Tuscan Lemon Chicken is a post from: Your Healthy Food Recipes Now!

Related Healthy Food Recipes:

1. Moroccan Chicken Stew
2. Italian Baked Chicken and Pastina
3. Pasta With Lemon Olive Oil

Recipe courtesy of General Mills.

Prep Time:
35 min

Cook Time:
7 min

Serves:
8 servings

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Ingredients:

• 1 3/4 pound boneless skinless chicken breasts
• 1 tablespoon peanut oil
• 1 package (1.25 oz) Old El Paso(r) 40 percent less-sodium taco seasoning mix
• 1/2 cup bottled peanut sauce
• 1 teaspoon red curry paste
• 2 tablespoons fresh lime juice
• 2 tablespoons Granulated Sugar
• 1 package (11.5 oz) (Old El Paso) flour tortillas for burritos (8 tortillas)
• 1/2 cup sour cream
• 2 cups shredded Monterey Jack cheese (8 ounces)
• 2 2/3 cups finely shredded lettuce
• 1/2 cup very thinly sliced red onion
• Decorative toothpicks, if desired

Directions:

Cut chicken into small bite-size pieces. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat; cover to keep warm.

Meanwhile, in small microwavable bowl, mix peanut sauce, red curry paste, lime juice and sugar. Microwave uncovered on High 30 to 40 seconds or until warm. Stir thoroughly until all of the curry paste is dissolved.

Heat tortillas by placing 1 at a time in 10-inch nonstick skillet or on hot nonstick griddle on medium-high heat 3 to 5 seconds, turning once.

To assemble each wrap, spoon about 1/2 cup chicken mixture down center of 1 tortilla. Top with sour cream, cheese, lettuce and onion. Drizzle with generous 1 tablespoon curry-peanut sauce. Fold 2 sides of tortilla to the middle; secure with toothpick. Serve warm.

Thai-Style Mexican Chicken Wraps is a post from: Your Healthy Food Recipes Now!

Related Healthy Food Recipes:

1. Peanut Chicken Dish
2. Enchilada Lasagna
3. Moroccan Chicken Stew

Recipe courtesy Ruth Kendrick, Ogden, Utah

Prep Time:
10 min

Cook Time:
42 min

Serves:
4 to 6 servings

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Ingredients

• 1 medium onion, sliced
• 2 tablespoons vegetable oil
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes and onions with lime juice and cilantro
• 1 (10-ounce) can enchilada sauce
• 2 cups cubed cooked chicken
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground pepper
• 1 1/2 cups all-purpose baking mix
• 1 large egg
• 2/3 cup milk
• 1 cup (4 ounces) shredded extra-sharp Cheddar, divided
• 1/2 cup chopped fresh cilantro leaves, divided
• 2 avocados, sliced
• 1 tablespoon lime juice
• Sour cream

Directions

Preheat the oven to 400 degrees F.

Saute onion in hot oil in a 10-inch cast iron skillet over medium-high heat 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.

Combine baking mix, egg, and milk in a medium bowl, stirring until smooth. Fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering chicken mixture.

Bake for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining 1/2 cup cheese and remaining 1/4 cup cilantro. Sprinkle avocado slices with lime juice, and arrange over cobbler. Serve with sour cream.

“The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. They have been tested in the Southern Living Test Kitchens. All brand names have been removed from these recipes, which originally appeared on southernlivingcookoff.com.”

Spicy Tex-Mex Chicken Cobbler is a post from: Your Healthy Food Recipes Now!

Related Healthy Food Recipes:

1. Chicken and Green Chile Chilaquiles
2. Thai-Style Mexican Chicken Wraps
3. Moroccan Chicken Stew

• Over 100 Delicious and Nutritious Whole Food Recipes…
• Real Foods that keep you Alert & Energized
• No Sugar, High Fructose Corn Syrup and Unhealthy ‘Health’ foods…
• 6 months of recipes from many different chefs…from sports chefs, natural food chefs, chefs who are real nutrition experts!

What people have to say about Organic Cooking:

“ I lost 30 pounds and 3 dress sizes  using the exact foods and meal plan in Healthy Urban Kitchen! I got better results working with Antonio in one month than I did in one year of working with trainers, nutritionists, coaches and therapists. I tried every diet out there before Antonio showed me the best way to eat and lose fat. It’s so much more than a cookbook or a ‘weight loss’ program – it’s a healthy lifestyle with simple ways to cook and feel amazing. “

” Antonio helped me discover which foods are right for me, what I’m allergic to, how food directly affects my mood and not to mention the fact that  I EASILY lost 20lbs and dropped 2 dress sizes! I got completely off all medications and sleep better than ever!  Nutrition can be complicated and there is a lot of info out there that simply doesn’t work.  Antonio taught me exactly what does and it doesn’t require hours in the gym and that it is possible to feel great everyday!
Kielson Baker, Actress New York City”

“Antonio, I am so impressed!  I lost 30lbs of body fat and we hardly ever went to the gym!  I feel amazing! Everyone is asking me about my 6 pack.  Now I can simply tell them to get your cookbook and follow your program…of course they won’t get the intensity of being with you, but it’s close enough!’ “

“Give Me 20 Minutes and I’ll Give You a Master’s Course In Organic Cooking!” is a post from: Your Healthy Food Recipes Now!

Related Healthy Food Recipes:

1. The Top 10 Reasons You Aren’t Losing Weight
2. Why Healthy Food Recipes?
3. About Us

Recipe Courtesy of Cathy Lowe

Prep Time:
10 min

Cook Time:
20 min

Serves:
2 servings

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Ingredients

• 2 tablespoons peanut oil
• 1 tablespoons ginger, peeled and grated
• 1 clove garlic, finely chopped
• 1 pound boneless, skinless chicken, cut into bite-size pieces
• 1 teaspoons chili powder
• 3 tablespoons smooth peanut butter, preferably unsweetened
• Chili sauce to taste
• 4 to 6 scallions, thinly sliced
• 1 cup unsweetened coconut milk
• Salt and pepper
• 1 cucumber, peeled, seeded and sliced
• Cilantro leaves to garnish

Directions

In a large non-stick skillet heat oil over medium high heat. Add ginger and garlic and cook until aroma is released. Stir in chicken pieces and cook until golden brown. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions and coconut milk and simmer until thickened about 3 minutes. Season with salt and pepper. Spoon over rice and garnish with cucumber and cilantro Serve with Basmati rice following directions on the box.

Peanut Chicken Dish is a post from: Your Healthy Food Recipes Now!

Related Healthy Food Recipes:

1. Chinese Chicken Salad with Red Chile Peanut Dressing
2. Thai-Style Mexican Chicken Wraps
3. Cowboy Chicken Casserole