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Sunday Recipe Makeover: Healthy Salmon and Thyme

Posted on Aug 23 by

This recipe is full of protein and has tons of flavor! Plus it’s really easy to make. Here’s how:   INGREDIENTS 1 1/2 tablespoons extra-virgin olive oil, divided 4 6-to 8-ounces boneless salmon fillets, skin on 1 tablespoon chopped fresh thyme Zest of 1 lemon Kosher salt and freshly ground black pepper 4 lemon wedges (for serving) PREPARATION Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld. Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon...


Sunday Recipe Makeover: Out of the Box Breakfast Ideas

Posted on Aug 15 by

Breakfast is the most important meal of the day they say. The reason why is it gives us a much-needed energy boost for the rest of the day. Nevertheless it is often the most skipped meal when we’re in a hurry—or worse, we turn to calorie- and carbohydrate-laden foods that even a very active person would have trouble burning.   Luckily, there’s a ton of breakfasts that you can have and even prepare ahead of time that are not only easy but full of nutrients- you just have to look out of the box for them! Here’s a few ideas on how you can up your nutrition levels with the right breakfast.   Salad Don’t underestimate salad as a side dish for breakfast. A little spinach mixed with fresh berries and a dolop of low-fat vanilla yogurt is a great side dish to a piece of toast with avocado. Salad is actually a great breakfast choice because you can pack a lot of nutrients into one bowl. Think dark greens like spinach and kale. You can also always shred...


Sunday Recipe Makeover: Key lime Pie

Posted on Aug 7 by

Key lime pie is a wonderful summer treat. However if you’ve ever had it, you know that just one slice is a calorie bomb. With an average calorie count of over 500 calories this recipe has just about half of them!   Here’s the details on how to make this delicious treat.   Ingredients CRUST: 1 cup graham cracker crumbs 1 tablespoon brown sugar 1/8 teaspoon salt 1 ounce premium white chocolate, grated or finely chopped 2 tablespoons butter, melted and cooled 1 tablespoon canola oil Cooking spray FILLING: 1/2 cup plain 2% reduced-fat Greek yogurt 1/2 cup fresh Key lime juice or fresh lime juice 1/2 teaspoon grated lime rind 3 large egg yolks 1 (14-ounce) can fat-free sweetened condensed milk 3/4 cup frozen fat-free whipped topping, thawed   Preparation Preheat oven to 350°. To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to combine. Add butter and oil; toss with a fork until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake...


Sunday Recipe Makeover: Stir Fry Peppers

Posted on Jul 23 by

  Most people stuff peppers with rice and cheese. That only adds fat and calories. With this stir fry peppers recipe you get all the yummy flavors of stuffed peppers without all the fat and extra calories. Serve these with fresh fruit or a side salad for a refreshing meal. Ingredients Sauce ¼ cup low-sodium soy sauce 2 tablespoons honey 1 tablespoon rice wine vinegar 2 teaspoons minced garlic 2 teaspoons minced ginger 1 teaspoon Sriracha sauce Stuffing for the Peppers 4 red bell peppers, halved vertically, seeds and membranes removed 4 oz uncooked soba (buckwheat) noodles 1 teaspoon toasted sesame oil 1 cup thinly sliced onion 1 cup julienned carrot 1 cup thinly sliced baby bok choy 1 cup sugar snap peas, thinly sliced diagonally Garnish ¼ cup chopped fresh cilantro Directions Heat oven to 400°F. Line baking pan with sides with cooking parchment paper. In small bowl, beat Sauce ingredients with whisk; set aside. Place peppers on baking pan. Break soba noodles into fourths. Cook as directed on package; rinse and drain. Transfer to large bowl; set...


Is Your Baby Sitter Qualified? Things to Check Before Leaving Your Kids

Posted on Jul 20 by

You’re excited for a night out and the babysitter just arrived. Is your babysitter prepared for what might happen while you are away? Although most parents generally hire a babysitter based on referrals, it’s always best to make sure your sitter has all of these basics so that in the event of an emergency, they can act fast.   Contact Numbers You should always provide your own cell number when you leave but have you thought about leaving a backup number and also getting a back up number for your sitter. Should something happen and your sitter and kids need to leave the house having her parents or her friends number as a backup might be a good idea.   For example a friend had a young lady watching her kids and there was a gas leak in the home. The sitter called 911 and tried to call the parents but could not contact them. When the ambulance came they took the sitter and both kids in the ambulance to check them out. The sitter lost her phone between...


Sunday Recipe Makeover: Skinny Citrusy Strawberry Chicken Salad

Posted on Jul 17 by

This strawberry chicken salad recipe was featured on It’s perfect for warm weather and also a great salad for those watching their weight. The recipe states that it has 63% less sat fat  and 56% less sodium than the original recipe which is perfect for a healthy and filling meal choice. Ingredients 4 medium skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total) ¼ teaspoon black pepper ⅛ teaspoon salt 1 cup reduced-sodium chicken broth 1 recipe Strawberry Citrus Dressing (below) Strawberry Citrus Dressing ½ cup strawberries ⅓ cup orange juice 2 tablespoons canola oil 2 teaspoons finely shredded lemon peel 1 tablespoon lemon juice 1 teaspoon sugar ½ teaspoon chili powder, if desired ¼ teaspoon freshly ground black pepper ⅛ teaspoon salt 6 cups fresh watercress 2 cups halved strawberries ¼ cup chopped pecans, toasted Directions Sprinkle the chicken breast halves with pepper and salt. In a large skillet, bring chicken broth to boiling. Add chicken; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is tender and no longer...

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