Be Happy and Healthy

02/07/2023

02/03/2023

Happy Friday! Make it a great day :-)

02/02/2023

Happy Thursday! Give this a try tonight. It's quick, healthy, and delicious. :-)

Vegetarian Chili

Ingredients
1 tablespoon olive oil

½ medium onion, chopped

2 tablespoons dried oregano

1 tablespoon salt

1 teaspoon ground cumin

2 bay leaves

2 stalks celery, chopped

2 green bell peppers, chopped

2 jalapeno peppers, chopped

3 cloves garlic, chopped

2 (4 ounce) cans chopped green chile peppers, drained

2 (12 ounce) packages vegetarian burger crumbles

3 (28 ounce) cans whole peeled tomatoes, crushed

¼ cup chili powder

1 tablespoon ground black pepper

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can garbanzo beans, drained

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn

Directions
Heat olive oil in a large pot over medium heat. Stir in onion and season with oregano, salt, cumin, and bay leaves. Cook and stir until onion is tender; stir in celery, green bell peppers, jalapeños, and garlic. Add green chile peppers and cook until heated through. Stir in vegetarian burger crumbles; reduce heat to low, cover pot, and simmer for 5 minutes.

Stir in tomatoes; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes.

Stir in the corn, and continue cooking for 5 minutes before serving.

02/01/2023

What a cute idea for a quick, healthy meal!
Zucchini with Chickpea and Mushroom Stuffing
Ingredients:
4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
½ (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 ½ teaspoons ground cumin, or to taste
1 (15.5 ounce) can chickpeas, rinsed and drained
½ lemon, juiced
2 tablespoons chopped fresh parsley
sea salt to taste
ground black pepper to taste
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

01/26/2023

Pan-Seared Salmon with Kale and Apple Salad
Ingredients:

Four 5-ounce center-cut salmon fillets (about 1-inch thick)

3 tablespoons fresh lemon juice

3 tablespoons olive oil

Kosher salt

1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)

1/4 cup dates

1 Honeycrisp apple

1/4 cup finely grated pecorino

3 tablespoons toasted slivered almonds

Freshly ground black pepper

4 whole wheat dinner rolls

Directions:
Step1: Bring the salmon to room temperature 10 minutes before cooking.
Step 2: Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
Step 3: While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
Step 4: Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Step 5: Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
Step 6: Divide the salmon, salad and rolls evenly among four plates.

01/24/2023

Simple Lemon-Herb Chicken

Ingredients
2 (5 ounce) skinless, boneless chicken breast halves
1 medium lemon, juiced, divided
salt to taste
1 tablespoon olive oil
1 pinch dried oregano
ground black pepper to taste
2 sprigs fresh parsley, for garnish

Directions
Place chicken in a bowl; pour 1/2 of the lemon juice over top and season with salt.
Heat oil in a small skillet over medium-low heat. Add chicken to the hot oil, along with the remaining lemon juice and oregano. Season with pepper. Sauté until golden brown and the juices run clear, 5 to 10 minutes per side.
Serve with parsley for garnish.