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Featured Recipes
Here are this month's featured recipes.
Brown Rice and Lentils
This recipe is from 1000 Lowfat Recipes, by Terry Blonder Golson
Ingredients:
1/2 cup lentils, washed and picked over
2 1/4 cups reduced-sodium chicken broth
1/2 tsp. salt
1 cup long-grain brown rice
1 tablespoon chopped fresh parsley
1) Put the lentils in a pot and fill with enough water to cover the beans by 2 inches. Bring to a boil, reduce to a simmer, and cook for 10 minutes,until not quite tender. Drain and set aside.
2) Wipe out the pot, put in the broth and salt. and bring to a boil. Add the rice and lentils, then reuce to a simmer. Cover and cook until all the liquid is absorbed, about 35 - 40 minutes. Remove from the heat and let rest 10 minutes. Stir in the parsley and serve.
200 calories, 4g fat, 29g carbohydrate, 13g protein per serving
Makes 5 servings
Tuna Noodle Casserole
Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp. Olive oil
1 can low fat cream of celery, chicken or mushroom soup
3/4 cup chicken broth
1/2 cup grated cheese (cheddar, jack) OPTIONAL
2 6 oz cans of tuna
2 cups cooked egg noodles
Cornflake crumbs
Preheat oven to 350 degrees.
Saute celery and onion in olive oil in small pan until tender. In a saucepan mix cream soup, chicken broth, grated cheese. Heat on medium heat until smooth. Place sauce in casserole dish, add noodles, tuna, celery/onion mixture and mix well. Top with cornflake crumbs.
Place in oven and cook 20 - 25 minutes or until bubbly.
Carrot Salad
From: Positive Cooking - Cooking for People Living with HIV by Lisa McMillan, Jill Jarvie and Janet Brauer.
Ingredients:
2 cups grated well-washed carrots (3-5 carrots)
1/2 cup plain low-fat yogurt
1/2 cup raisins
3 teaspoons honey
1/2 cup canned pineapple chunks, drained
Place all ingredients in a medium-sized bowl, and toss. Chill for 1 hour before serving. Leftovers can be placed in an airtight container and stored for up to 1 week in the refigerator.
