3 favorite recipes

Aly requested some healthy, yummy recipes. Here are 3 of our favorites, and I think they are at least fairly healthy. Hope they help Aly!

Spinach Strawberry Salad

Description:This is so yummy! It comes from The Better Homes and Gardens Salad cookbook. We all love it. It's also easy! And super healthy. (I just read a couple days ago that asparagus is a natural diuretic... helps get rid of any water weight. In addition, to the vitamins and stuff it possesses.)

Ingredients:1 pound asparagus spears
1/2 cup poppy sead or lite Italian salad dressing
1 tsp. finely grated orange peel
2 tablespoons orange juice
4-6 cups torn spinach or romaine lettuce
1 cup sliced strawberries
1/2 cup pecan halves
IF DESIRED: Add 1 cup cooked, diced chicken.

Directions:Snap off and discard the woody bases of the asparagus. Cut asparagus into 1 inch pieces. Cook asparagus covered in boiling water for 4-8 min. until crisp-tender. Drain. Rinse with cold water. Let stand in cold water. Drain again.Mix salad dressing, orange peel and orange juice.In salad bowl, combine spinach or lettuce, strawberries, and asparagus. Add chicken, if you want. Divide onto 2-4 plates. Drizzle dressing over each salad. Sprinkle with pecans.
Number Of Servings:2-4 Preparation Time:About 20 minutes total.


Broccoli Cheese Soup (from Don't Panic--Dinner's in the Freezer)

1 cup carrot, chopped or shredded
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup fresh broccoli, cut in small pieces
1 3/4 cups (low sodium--to make healthier) chicken broth
2 cups skim or 1% milk
1/4 cup flour
1/2 t. paprika
1/2 t. salt
4 oz. Velveeta cheese (use the lower fat version)
1 to 1 1/2 cup shredded (low fat) cheddar cheese
1/2 cup provolone cheese
OPTIONAL: 1/2 cup cooked, shredded chicken

In big pot, heat first 6 ingredients to boiling. Reduce heat and simmer for 15 minutes until veggies are tender. Combine milk, flour, salt, paprika in bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted.

Then you can either serve (with bread and salad) or freeze in a quart size freezer bag. If you freeze to eat later, thaw for 24 hours and then just heat in a saucepan until hot. Don't boil. I usually triple this recipe and freeze 2 for other nights. So yummy!! My kids/husband aren't huge vegetable lovers, but they love this soup!!!! (Right now, being pregnant, I actually crave this soup.)


Chicken with Red Potatoes (from Dream Dinners)

1 1/2 pounds red potatoes, quartered and blanched in boiling water for 3 minutes
1 cup red bell pepper, sliced into 1/4 inch pieces
6 bonelesss, skinless chicken breast halves, cut into thirds
1 cup nonfat sour cream
1 1ounce package powdered ranch salad dressing mix
1 10.5 ounce can cream of chicken soup (get the lower fat/sodium variety, if you can)
1 tsp. garlic salt

Spray 9 X 13 pan with cooking spray. Spread the red potatoes in the bottom of pan. Layer the chicken breasts and red bell peppers on top of potatoes. Set aside. In large bowl, combine sour cream, soup, ranch dressing mix, and salt and stir thoroughly. Spread over chicken.

Then either, freeze by covering with saran wrap and foil and labeling. OR Cover with foil and bake at 350 for 1 1/2 hours, until browned and bubbly. (If you freeze, just thaw for 24-36 hours and then bake at 350 covered for 1 1/2 hours). This recipe also doubles or triples well so you can make one for dinner and freeze one or two for another night.