The Rolling Scones

Taste buds can’t get no satisfaction?

This old time, yet delicious, will get them rockin!

 

2 cups all-purpose flour (or use 2 cups Gluten-free baking mix)
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
1/3 cup almond paste
1/3 cup cold unsalted butter (or vegan margarine)
1/3 cup lingonberry jam (found at European grocery stores or use leftover cranberry sauce)
1/3 cup heavy cream (or vegan creamer)
1 large egg (or add ¼ cup more of vegan creamer)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Sliced almonds to top
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Rub the butter and almond paste into the dry ingredients until the mixture resembles small peas.

3. In a separate small bowl, whisk together the heavy cream, egg, and extracts. With a spatula, gradually stir the liquid ingredients until the mixture just starts to come together, reserving about 1 tablespoon of the liquid to brush the tops of the scones.

4. Divide the dough in half. Turn the both batches of dough out onto a lightly floured surface and very gently pat each into 8-inch rounds about ¾-inch thick.
5. Spread the lingonberry jam onto one round. Gently place the second round on top of the jam. Using a floured chef’s knife (or bench scraper), cut the dough round into 8 wedges. Transfer the wedges to the baking sheet, spacing the scones at least 1 inch apart. Lightly brush the tops of the scones with the reserved egg-cream mixture and sprinkle liberally with almonds.

5. Bake in the top third of the oven for 15 to 18 minutes or until the tops are golden. Transfer the scones to a wire rack to cool slightly, 3 to 4 minutes. Serve warm.

Yields: 8 scones

 

-People Start to Heal The Moment They Are Heard-

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My Yammy Spice

My Yammy Spice   Low Fat Recipe

Police, Put Your Yams Up!

You are under arrest for tasting so good!  You  have the right to remain spicy!

Any fries you bake , can and will, be used to lure your kids to the dinner table.

Ingredients:

4 medium sweet potatoes
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper

Directions:

1. Preheat oven to 425 F. Line baking pan with tin foil. Brush with olive oil or non-stick spray.
2. Slice potatoes into shoestring French fry shapes. Toss with olive oil in a large bowl.
3. In a small bowl, mix remaining ingredients together. Add the spice mixture to the potatoes and stir until the potatoes are evenly covered.
4. Arrange the fries in a single layer on pan. Bake for 25 minutes. Flip the fries halfway through cooking.

 

-People Start to Heal The Moment They Are Heard- 

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Tuna Turner

Tuna Turner :  Low Fat Recipe

What’s Lime Got to do, Got to do with it!

Well, lime is diva-vine – especially when it is grouped with tropical friends.

These grilled tuna steaks are sure to top the flavor charts!

 

 

• Grill Makes 4 servings

• 1/2 cup mixed tropical fruit jam (a pineapple-mango-orange combination works well)

• 1/4 cup hoisin sauce

• 2 tbsp. lime juice

• 1 tbsp. chopped, fresh cilantro

• 1 tsp. grated gingerroot

• 1 tsp. sesame oil

• 4 tuna steaks, about 6 oz. each and 1-inch thick

• To prepare marinade, combine jam, hoisin sauce, lime juice, cilantro, gingerroot, and sesame oil in a small Bowl. Stir well.

• Rinse tuna steaks and pat dry with paper towels. Arrange steaks in a glass baking dish. Pour marinade over fish. Turn pieces to coat both sides. Cover with plastic wrap and refrigerate for 1 hour.

• Brush grill with a little oil to prevent fish from sticking. Heat to medium-high. Grill steaks for 4 to 5 minutes per side. Baste with extra marinade during cooking. Be careful not to overcook.

• Tuna should be lightly browned on outside, but still slightly pink in middle. (Overcooked tuna is very dry, so pay attention!) Serve immediately.

Per serving: 336 calories, 3.3 g fat. 0.7 g saturated fat, 40.4 g protein, 31.8 g carbohydrate, 0.5 g fiber, 77 mg cholesterol, 321.6 mg sodium % calories from fat: 9

-People Start to Heal The Moment They Are Heard-

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HWA- CELINE DIJON CHICKEN

Celine Dijon Chicken

                            Low Fat Recipe

 

(Original Recipe serves 4, this recipe is doubled, because I have teenagers – this one serves 8)

INGREDIENTS

2 cup unsweetened apple juice

2 Tbsp each Dijon mustard and lemon juice

2 large shallot, minced*

1 tsp dried thyme

1/2 tsp rosemary

1/4 tsp black pepper

4 tsp olive oil

8 boneless, skinless chicken breast halves

   (the tenders at Sam’s Club are the size of a “normal” chicken breast I use those, pounded flat.  The chicken breasts in the stores these days are the size of a whole chicken!)

1/2 cup low-fat sour cream

2 tsp each honey and cornstarch

*Our local small town grocery store does not carry shallots, so I often skip this, or use onion in place of it.

DIRECTIONS

1 Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary, and pepper in a small bowl. Set aside.

2 Heat olive oil in a medium skillet over medium-high heat. Add chicken breasts and cook for 2-3 min on each side, until lightly browned. Add apple juice mixture. Reduce heat to medium. Simmer, covered, for 5-7 min, until chicken is no longer pink. Remove chicken from skillet and keep warm.

3 Gently boil remaining liquid for 3 min, until slightly reduced in volume. Mix sour cream, honey and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately.

Per serving:

203 calories

4.4 grams fat

0.5 gram saturated fat

27.2 grams protein

11.5 grams carbohydrate

0.2 gram fiber

66.8 milligrams cholesterol

188.1 milligrams sodium

% calories from fat: 20

We are in this Together!

-People Start to Heal The Moment They Are Heard-

Health and Wellness Associates

EHS Telehealth

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Yellow Bows of Texas

Yellow Bows of Texas  : Low Fat Recipe

Deep in the heart of Texas, the locals rank this spicy masterpiece the best pasta dish this side of the Alamo!

1 lb ground turkey
1 tbsp minced garlic
1 cup chopped onion (we prefer red onion)
1 cup chopped bell pepper, any color
1 cup diced carrots
1 1/2 cups tomato sauce
1 1/2 cups salsa
1 can (15 oz) black beans, rinsed and drained
2-3 tsp chili powder
1 tsp cumin
12 oz. bow tie pasta
Toppings as Desired: sour cream, shredded cheese, green onion

1. Cook turkey and garlic over medium heat.
2. Add onions, pepper and carrots. Cook and stir for 4-5 minutes.
3. Stir in tomato sauce, salsa, beans, chili powder, cumin and oregano. Bring mixture to a boil and reduce heat to low. Cover and simmer for 15 minutes.
4. Prepare pasta according to package directions. Drain.
5. Divide pasta among shallow bowls. Cover with chili and toppings.

Notes: This makes quite a bit of food. Maybe 6 total servings. It can be cut in half, but as a chili product, it also freezes or saves for a few days pretty easily.

 

-People Start to Heal The Moment They Are Heard-

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