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jmido8 asked the following question:
I’m trying to eat healthier and need to get a good list of recipes and foods to eat. So if you have any healthy breakfast, lunch, dinner or snack recipes, please let me know.
I’m trying to eat healthier and need to get a good list of recipes and foods to eat. So if you have any healthy breakfast, lunch, dinner or snack recipes, please let me know.
Dinner recipes are mainly what I’m after but the more the better!
Thanks!
October 31st, 2009 at
Chili-Rubbed Steaks & Pan Salsa
8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
1 teaspoon chili powder
1/2 teaspoon kosher salt, divided
1 teaspoon extra-virgin olive oil
2 plum tomatoes, diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro
1. Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
2. Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa.
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Spicy Pecan-Crusted Chicken
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided
1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg white mixture, then dredge both sides in the pecan mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.
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Peppered Lamb Chops
12 4-ounce loin or rib lamb chops, trimmed, approximately 1-inch thick
2 cloves garlic, slivered
1 teaspoon extra-virgin olive oil
1 teaspoon black peppercorns, crushed with a heavy pot
1. Preheat broiler.
2. Pat lamb chops dry. Make small punctures into the lamb with a paring knife and insert slivers of garlic into each one, poking in the garlic. Brush the tops lightly with half of the olive oil, then pat on half of the cracked peppercorns. Repeat with the other side of the lamb, using remaining oil and peppercorns. Broil the chops until the lamb is browned but pink inside, 3 to 4 minutes per side.
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Tropical Cucumber Salad
3-5 teaspoons fish sauce (see Shopping Tip)
1 teaspoon freshly grated lime zest, plus more for garnish
2 tablespoons lime juice
1 tablespoon canola oil
2 teaspoons light brown sugar
1 teaspoon rice vinegar
1/4 teaspoon crushed red pepper
1 medium English cucumber, cut into 3/4-inch dice
1 avocado, cut into 3/4-inch dice
1 mango, cut into 3/4-inch dice (see Kitchen Tip)
1/4 cup chopped fresh cilantro
Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.
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Bananas in Brown Sugar-Rum Sauce
2 tablespoons brown sugar
1 teaspoon butter
1/2 teaspoon canola oil
2 tablespoons dark rum
1 teaspoon lime juice
1/8 teaspoon ground cinnamon
2 small bananas, quartered
1/4 cup low-fat vanilla yogurt
Stir brown sugar, butter and oil in a medium skillet over medium heat until bubbling. Add rum, lime juice and cinnamon and cook until slightly thickened. Add bananas and cook, stirring, until tender. Divide between 2 bowls and top with a dollop of low-fat vanilla yogurt.
November 1st, 2009 at
Butter Rum Apples
Serves 8
4 Gravenstein apples
1/2 cup dark rum
1/2 cup water
1 cup sugar
1 Tbsp instant coffee
1/4 tsp cinnamon
1/2 cup butter
Peel, core and halve the apples. In a medium pot, heat the rum, water, sugar, instant coffee, cinnamon and butter until bubbly. Simmer for 10 minutes. Add apples and cook apples until tender, basting apples occasionally. Serve apple one half apple each with a dollop of whipped cream.
The Perfect Fruit Compote
Sauce:
1/2 cup sugar
2 Tbsp. cornstarch
3/4 cup pineapple juice
1/2 cup orange juice
2 Tbsp. lemon juice
Add all ingredients together and cook until thickens, stirring constantly. Put aside to cool.
Fruit Mixture:
20 oz. pineapple chunks
11 oz. Mandarin oranges
3-4 diced apples
2-3 bananas
1/2 cup cherries or grapes for color
Optional other fruits in season may be added. Fruits, as bananas and apples, will not turn their color in this sauce.
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POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.
Until meat is tender.
The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add
potatoes and carrots…but never got around to it.
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MARINATED VEGGIE SALAD
1 lb. can French style green beans
1 lb. can small peas
1 lb. can white corn
1 – 4oz. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp. salt
1 tsp. pepper
1.)Pour green beans, peas, corn & pimento in a colander to drain over a
large bowl. Discard 1 1/2 cups of liquid.
2.)Put veggies in a large bowl and fold in onions, celery and green
peppers.
3.)Mix together thoroughly the remaining ingredients and toss with
veggies.
4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)
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Wild Onions And Eggs
Wash and chop the wild onions and lightly cook the chopped onions in a greased skillet. Lightly beat the eggs and pour into the skillet with the onions. Season to taste with salt and pepper. Cook over medium heat. Stir occasionally until done.
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apple cake it’s really good and simple. * 4 cups peeled and diced apples (I like to use 4 1/2 to 5 cups)
* 2 cups sugar
* 1/2 cup salad oil
* 1 cup chopped nuts (pecans or walnuts)
* 2 eggs, well beaten
* 2 teaspoons vanilla
* 2 cups flour (general purpose, not self rising)
* 2 teaspoons baking soda
* 2 teaspoons cinnamon
* 1 teaspoon salt
Heat oven to 350 degrees. Mix apples and sugar thoroughly. Add oil, nuts, eggs and vanilla. Mix dry ingredients together and add to apple mixture. Bake in a greased 13×9 inch pan for 1 hour.
Note: Baking times on the apple cake can very greatly, especially depending on pan size, pan type (glass, metal, etc.), weather conditions, and oven temps. . Although 1 hour is the normal, you may need to take it out earlier. I usually start watching it around 45 minutes — it should pull away slightly from the edges and be dry on those edges, but still soft in the middle. This is one cake that a little bit underdone is better than cooking it too long and drying it out.
It tastes good with whipped cream on top.
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November 1st, 2009 at
You could probably use other fishes with these recipes (tuna, halibut, sea bass)
Quick Poached Salmon with Dill Mustard Sauce
INGREDIENTS
* 1/2 cup plain yogurt
* 1/4 cup Dijon mustard
* 1 tablespoon honey
* 1/4 cup fresh lemon juice
* 3 tablespoons chopped fresh dill
* 1 pound salmon
* 1 cup white wine
* 1/2 cup water
* 1/4 cup chopped shallots
1. In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
2. In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.
Lemongrass and Citrus Poached Salmon
INGREDIENTS
* 2 1/2 pounds salmon fillet
* 1 quart chicken stock
* 1 quart orange juice
* 2 cups white wine
* 1 small yellow onion, chopped
* 2 tablespoons minced garlic
* 2 cups chopped lemon grass
* 1 teaspoon salt
* 1 teaspoon white pepper
DIRECTIONS
1. Remove skin from salmon, then cut into desired portions.
2. In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.
Raspberry Glazed Rosemary Chicken
NGREDIENTS
* 1 tablespoon crushed rosemary
* 1 teaspoon rubbed sage
* 1/2 teaspoon dried oregano
* 8 skinless, boneless chicken breast halves
* 1/4 cup fat-free chicken broth
* 1 cup raspberry preserves
* 1/2 teaspoon honey mustard
* 1 teaspoon chopped fresh rosemary leaves
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, stir together crushed rosemary, sage, and oregano.
3. Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken.
4. Bake in preheated oven for 20 minutes.
5. Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary.
6. Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.
Pesto Pasta with Chicken:
INGREDIENTS
* 1 (16 ounce) package bow tie pasta
* 1 teaspoon olive oil
* 2 cloves garlic, minced
* 2 boneless skinless chicken breasts, cut into bite-size pieces
* crushed red pepper flakes to taste
* 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
* 1/2 cup pesto sauce
DIRECTIONS
1. 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.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
I watched this on top chef and i though that this would be delicious and super healthy for a salad.(though i would omit the red peppers.)
Fruit and Roasted Red Peppers with Chimichurri:
1/4 cup diced pineapple
1/4 cup diced watermelon
1/4 cup seedless green & red grapes, cut in half
1/4 cup diced cantelope
1/4 cup diced roasted red peppers strips
1 recipe Spicy mint chimichurri
1. Combine all ingredients in a food processor fitted with a metal blade and process until smooth but still chunky. (you can omit this step)
2. Transfer to a large bowl.
Spicy Mint Chimichurri:
1 tablespoon red chili flakes
1/4 cup olive oil
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed lemon juice
1/4 cup chopped cilantro
1/4 cup chopped parsley
2 tablespoons chopped garlic
1 teaspoon chopped shallot
1 cup chopped fresh mint leaves
1. Combine fruit and red peppers with chimichurri sauce.
2. Mix well to coat all fruit.
3. Cover and set aside to allow to marinate for 10-30 minutes.
Spinach:
2 cups chopped baby spinach
3 tablespoons olive oil
Juice of 1 lemon
1. In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine.
To Serve:
Divide spinach between plates. Arrange fruit mixture on top of spinach and garnish with gouda cheese.
Healthy Pita snack
Ingredients:
* 4 whole wheat pita breads
* 1 tbp chooped fresh basil or 2 tsp dried basil
* 1/4 tsp black pepper
* 1/8 tsp dried thyme
* 36 cherry tomatoes, sliced
* 2 tbsp grated parmesan cheese
Method
Preheat oven to 350F, using a paring knife, split the pita breads horizontally; cut each into quarters. Place on a nonstick baking sheet. Lightly brush tops of pita wedges with the oil. In a small bowl, combine basil, pepper, and thyme; sprinkle evenly over pita wedges. Place 2 to 3 tomato slices on each wedge. Sprinkle evenly with parmesan. Bake until cheese is slightly browned and bread is crisp, about 5-7 minutes. Using a spatula, place the wedges on a serving platter and serve immediately, or cool on a wire rack and serve at room temperature.
Turkey kabobs
Ingredients:
* 1/2 lb lean ground turkey
* 1 Tbsp minced garlic
* 1 Tbsp minced jalapenos
* 1/2 bunch of cilantro, finely chopped
* 3 Tbsp olive oil
* 1/2 Tbsp salt
* 1/2 Tbsp ground black pepper
* 2 Tbsp coriander powder
* 1/2 Tbsp ground mango powder (amchur)
* 1 cup bread crumbs
*
*
Method
Preheat oven to 350 degrees. Line tray with foil and grease slightly with olive oil. Combine all ingredients and form long thin kebobs. They should be approximately 5 inches in length and 1 1/2 inches thick. Place kebobs on tray and cook for about 15 minutes. Once the kebobs are cooked, squeeze fresh lemon juice on top before serving. Serve with tamarind chutney.
Mushroom Mock Pizza ( I think this is a very healthy, yummy pizza)
Ingredients:
* 1 8 oz pkg large button mushrooms, sliced into small pieces
* 3 oz marinated artichoke hearts, rinsed and diced
* 4 oz roasted red peppers (jarred in water), diced
* 4 oz soft goat cheese, crumbled
* 2 Tbsp olive oil
* 4 large cloves garlic, coarsely chopped
* 1 tsp freeze dried basil leaves
* Salt and pepper
* 4 small whole wheat pitas
Method
Preheat oven to 450 degrees. Saute sliced mushrooms, garlic and olive oil on medium heat until mushrooms are tender. Add red peppers, artichoke hearts, basil, and dash of salt and pepper, continue to saute until hot. Place pitas on perforated pizza pan. Spread small amount of goat cheese on each pita. Spoon mushroom mixture evenly over pitas. Sprinkle remaining goat cheese crumbles evenly over top of pitas. Drizzle with olive oil and bake in oven until pitas are slightly crisp and goat cheese melts (cheese should not brown) approximately 10-12 minutes.
Shanghai Shrimp Salad
Ingredients:
* 1 cup lite Asian sesame dressing with ginger and soy
* 3 cups cooked rice noodles or vermicelli
* 2 cups chopped romaine
* 1 cup frozen edamame, thawed
* 1/2 cup diced red pepper
* 1/2 cup diced water chestnuts
* 1 cup shredded carrots
* 1 lb cooked medium shrimp, tails removed
* 3/4 cup sesame mix
* 1/2 cup fresh cilantro
*
Method
Toss noodles with 1/2 cup salad dressing and arrange on a large platter. Spread romaine, edamame, red pepper, water chestnuts, and carrots evenly over noodles. Top salad with shrimp, and then sprinkle with sesame mix and cilantro. When ready to serve, drizzle remaining dressing over entire salad.
Vegetable Meat loaf
Ingredients:
* 1 pound ground beef (lean)
* 1 cup soft whole wheat breadcrumbs 1/4 cup shredded carrot
* 1/4 cup thinly sliced celery
* 2 TBLS finely chopped onion
* 2 TBLS finely chopped green pepper
* 1 egg slightly beaten
* 1 teaspoon parsley flakes
* 1/2 teaspoon dry mustard
* 1/2 teaspoon salt
* 1/4 tsp. pepper
* 1 16 oz. can whole tomatoes, drained and chopped
* Cooking Spray
* 2 TBLS. catsup
Method
Combine all ingredients except cooking spray and catsup. Coat a broiler pan and rack with cooking spray. Place meat mixture on broiler rack and shape into a 10 “X 6 inch loaf. Spread catsup over meat loaf. Bake at 350 for 1 hour and 10 minutes or until done.
As for the breakfast, i think you should stay away from bacon. Eggs are only for 2-3 times a week, as they contain high amounts of cholesterol. Try to eat cereals, oatmeal, and more fruits.
Try to eat less of pork, beef and other red meats as pork contains a large amount of fat(which you should trim if you want pork) red meats however such as beef, have fats as white strands running through the lean, which makes it almost impossible to trim.
November 2nd, 2009 at
chicken breast are great….they are very low in fat and versatile.
marinade is a low fat dressing like Italian,and grill for 3 mins per side…remove and cover and let rest for 5-10 mins to let the carry over heat finish the cooking….this assures it being moist.
If you are cooking for 1 foil packets are great….lay out a large piece of foil…add a chicken breast,top with what ever veggies you like…season to taste…wrap tightly and bake at 350 for 1./2 hour…
November 3rd, 2009 at
RECIPE INGREDIENTS:
3 tbsp. olive oil
1 clove garlic, minced
1 tsp. Dijon mustard
Salt and pepper
4 turkey breast cutlets, about 1 lb.
1 pint cherry tomatoes, halved
2 cups cooked corn kernels
1/4 cup thinly sliced scallions
1/4 cup olive oil
Juice of 1 lemon
1/4 cup coarsely chopped parsley
Lettuce leaves
1. Whisk together the 3 tablespoons oil, garlic, mustard, salt and pepper until smooth. Brush this sauce on the cutlets. Grill over hot coals about 4 minutes per side or until cooked through, or brush and saute in a nonstick pan 2 to 3 minutes per side. These cook very quickly.
2. To make the salad, toss the tomatoes, corn and scallions in a bowl. Dress with the 1/4 cup olive oil, lemon juice and parsley. To serve, line 4 plates with lettuce leaves, spoon on salad and top with grilled turkey cutlets. Makes 4 servings.
3. The turkey can also be grilled indoors. Heat a cast-iron skillet, stovetop grill pan or heavy nonstick skillet for 5 minutes. Reduce heat to medium-low and grill turkey 2 to 3 minutes on each side.
November 4th, 2009 at
Here are a few my family likes. I hope it helps!!!
Angel Hair Pasta with Peppers and Chicken
INGREDIENTS
1 teaspoon olive oil
2 tablespoon minced garlic
1 large red bell pepper, julienned
3/4 (8 ounce) can sliced water chestnuts
1 cup sugar snap pea pods
6 thick slices smoked deli chicken
2 tablespoon onion powder
1 teaspoon ground black pepper
1 pinch salt
1 cup chicken broth
2 (8 ounce) packages angel hair pasta
DIRECTIONS
In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes.
Cut chicken into strips, approximately 1/4 inch wide. Add the chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.
In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately.
Baked Honey Mustard Chicken
INGREDIENTS
6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Black Bean and Corn Pasta with Chicken
INGREDIENTS
1 (16 ounce) package jumbo pasta shells
1 cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with juice
salt and pepper to taste
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
DIRECTIONS
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.
In a large skillet over low heat, cook corn and black beans, 2 minutes. Stir in the tomatoes, reserving their juice. Season with salt and pepper, and cook 2 minutes more. Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire. Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. Spoon over cooked pasta.
Grilled Tuna Salad
INGREDIENTS
20 ounces fresh tuna steaks, 1 inch thick
3 tablespoons white wine
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1 clove garlic, minced
6 cups packed torn salad greens
1 cup halved cherry tomatoes
DIRECTIONS
Preheat grill for medium heat.
Place tuna in a glass dish. Prepare the vinaigrette by whisking together the wine, olive oil, red wine vinegar, rosemary, pepper, salt and garlic. Pour 2 tablespoons over fish and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing.
Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade.
Arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Stir remaining vinaigrette and drizzle over salads.
Baja Bean Salad
INGREDIENTS
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 cup chopped tomatoes
3/4 cup cucumber – peeled, seeded, and chopped
2 tablespoons diced onion
1 (6 ounce) container guacamole
1/2 cup plain yogurt
1/4 teaspoon salt
1/4 cup milk
shredded lettuce
corn tortilla chips
DIRECTIONS
In a large bowl, toss together the kidney beans, garbanzo beans, tomatoes, cucumber, and onion.
In a small bowl, mix the guacamole, yogurt, and salt. If dressing seems thick, stir in a little milk. Stir into the bean mixture, and chill. Serve topped with the shredded lettuce and corn chips.
Barley Salad With Almonds And Apricots
INGREDIENTS
1 1/2 cups pearl barley
4 1/2 cups water
1 tablespoon canola oil
1 red onion, thinly sliced
3/4 cup dried apricots, sliced
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 cup plain low-fat yogurt
2 tablespoons honey
1 lemon, juiced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 pinch ground nutmeg
DIRECTIONS
Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.
November 7th, 2009 at
say for breakfast you could have toast and juice, lunch could be subway,dinner could be pasta.hope you find some good things that work.