Healthy Eats And Wellness Living Review | Healthy Eats Recipes Review

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1. 

   smdiner says:

   March 28, 2014 at 10:32 am (UTC 0)

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   Seafood Lasagna Florentine

   10-ounce packages frozen chopped spinach, thawed and drained
   1/2 cup all-purpose flour
   2 cups milk
   1/4 teaspoon salt
   1/8 teaspoon ground black pepper
   1 large garlic clove, crushed
   1/4 cup dry white wine
   1 cup grated Parmesan cheese, divided
   1 pound bay scallops
   1/2 cup chopped fresh basil
   1 tablespoon lemon juice
   1/2 pound lump crabmeat, drained and shell pieces removed
   1 large egg, lightly beaten
   9 cooked lasagna noodles
   1/2 teaspoon paprika
   Preheat oven to 350º. Press spinach between paper towels until barely moist; set aside.

   Place flour in a shallow baking pan. Bake at 350º for 30 minutes or until lightly browned, stirring after 15 minutes. Spoon flour into a large saucepan; gradually add milk, stirring with a whisk. Stir in salt and next 4 ingredients; cook over medium heat 5 minutes or until thick, stirring constantly. Add wine; cook 1 additonal minute, stirring constantly. Remove from heat; stir in 1/2 cup cheese and scallops. Cool slightly; stir in basil, lemon juice, crabmeat, and egg.

   Preheat oven to 400º. Spoon 1/4 cup seafood sauce into a 13 x 9-inch baking dish. Arrange 3 lasagna noodles in a single layer over seafood sauce; top with one-third spinach. Spoon one-third seafood sauce over spinach. Repeat layers, ending with seafood sauce. Combine remaining cheese and paprika; sprinkle cheese mixture over lasagna. Cover and bake at 400º for 30 minutes. Bake, uncovered, 10 additional minutes. Let stand 10 minutes before serving
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   Fettuccini Carbonara

   5 tablespoons olive oil
   4 shallots, diced
   1 large onion, cut into thin strips
   1 pound bacon, cut into strips
   1 clove garlic, chopped
   1 (16 ounce) package fettuccini pasta
   3 egg yolks
   1 cup heavy cream
   3/4 cup shredded Parmesan cheese
   salt and pepper to taste

   Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
   Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
   In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
   Serves 4
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   Baked Ziti

   1 pound dry ziti pasta
   1 onion, chopped
   1 pound lean ground beef
   2 (26 ounce) jars spaghetti sauce
   6 ounces provolone cheese, sliced
   1 1/2 cups sour cream
   6 ounces mozzarella cheese, shredded
   2 tablespoons grated Parmesan cheese

   Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
   In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
   Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
   Bake for 30 minutes in the preheated oven, or until cheeses are melted.
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   Pesto Di Basilico

   2 oz. fresh basil leaves
   1/2 cup extra virgin olive oil
   2 tablespoons pinenuts
   2 cloves garlic, peeled
   salt
   1/2 cup freshly grated parmigiano-reggiano cheese
   2 tablespoons grated pecorino romano cheese
   3 tablespoons butter, softened to room temperature
   1 pound fettucini, spaghetti, or spaghettini

   1. Put the basil leaves, olive oil, pine nuts, garlic, and 1 teaspoon of salt into a food processor or blender and grind until fine and almost creamy.
   2. Transfer the mixture to a large bowl and stir in the two grated cheeses.
   3. Bring 4 quarts of water to a boil in a large saucepan or pot. Add 1 tablespoon of salt and the pasta, stir well and cook until al dente. Drain and toss with the sauce, two tablespoons of water from the cooked pasta and the butter.
   You can always add some shrimp, artichoke hearts (not marinaded) and/or kalamata olives for further texture and flavor.
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   Parmesan Puffs

   16 slices Italian bread, cut 1/2 inch thick
   2 Tbsp olive oil
   2 cups mayonnaise
   3/4 cup grated Parmesan cheese(about 3 oz)
   1 tsp Worcestershire sauce

   Preheat oven to 350°.

   With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.

   While it’s toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.

   Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve ’em hot.

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   Little Chicken Burgers

   These easy appetizers are small patties made with g

2. 

   musicimprovedme says:

   March 28, 2014 at 11:09 am (UTC 0)

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   My suggestion is to list the foods you love, and then find healthier ways to prepare them…by using different cooking methods and swapping ingredients for those that are healthier. When you can’t realistically make something you love healthier, budget for it in your plan…eat a tiny portion, or very infrequently.

   What I consider healthy food is nutrient rich and minimally processed. For the record, there are healthy choices in every food group, from every country, and there are wholesome and healthy desserts. A great many of the finest healthiest foods them are cheap and readily availabe, and easy to cook.

   Do a web search on “superfoods”. These are foods that tend to go in and out of fashion and the lists do vary. But there are a lot of them on every list. Almonds, blueberries, cabbage, beans, salmon, pomegranite, acai, olive oil, oatmeal. As you go through these lists, write down the ingredients you want to start working into your diet. If you can get even 10 things next grocery trip, and start using them in your meals, you will be doing very well. Maybe you will try a new thing each shopping trip.

   To plan your meals, think about balance. You don’t have to have three separate courses but you should be serving an equal portions on the plate of carbs, proteins, and vegetables/fruits. The more diverse and bright the colors are on your plate…the better. And try to balance raw and cooked.

   I don’t know what your diet and your health are like now. Most of us can do with limiting fat, salt, sugar, and preservatives. You can do this by switching to real food. One way to do this is to read your ingredient labels. Items with fewer ingredients are usually better, and it helps if you recognize the ingredients as foods, not chemicals. It also helps to shop along the outside walls of the store….the produce section, the bakery, the meat and seafood counter, and the dairy section. Stay out of the aisles where all the cans and boxes and kits are. Some notable exceptions: frozen veggies, canned broth and tomatoes; dried rice, pasta, beans, dried spices. And whole rolled oats.

   These aren’t meal ideas or recipes, but it is a solid and reasonable approach to improving your meals.

3. 

   sam56sg says:

   March 28, 2014 at 11:57 am (UTC 0)

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   Why don’t you try the link below.

4. 

   MAK says:

   March 28, 2014 at 12:29 pm (UTC 0)

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   There is tons of recipes just google “Healthy Meals”

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