Take a look at this month’s featured recipe! For June 2017 our featured healthy recipe is Barbecue Chicken Peach Feta Slaw! Here’s how to make this delicious side! Ingredients: 5 tablespoons olive oil, divided 2 tablespoons sherry vinegar 1/2 teaspoon freshly ground black pepper, divided 3/8 teaspoon kosher salt, divided 1 1/2 cups sliced fresh peaches (about 2 medium) 1 (12-oz.) pkg. broccoli slaw 3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips 1/4 cup barbecue sauce 1 tablespoon chopped fresh chives 1 ounce feta cheese, crumbled (about 1/4 cup) 2 center-cut bacon slices, cooked and crumbled Preparation: Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.
Ingredients: 3 teaspoons extra-virgin olive oil, divided 1 small onion, finely chopped 1 stalk celery, finely diced 2 tablespoons chopped fresh parsley 15 ounces canned salmon, drained, or 1½ cups cooked salmon 1 large egg, lightly beaten 1½ teaspoons Dijon mustard 1¾ cups fresh whole-wheat breadcrumbs, (see Tip) ½ teaspoon freshly ground pepper Creamy Dill Sauce, (recipe follows) 1 lemon, cut into wedges Preparation: Preheat oven to 450°F. Coat a baking sheet with cooking spray. Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2½ inches wide. Heat remaining 1½ teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties. Bake the salmon cakes until golden on top and heated through, 15 Read More
NJ Top Docs Presents March’s Featured Healthy Recipe: Spicy White Nectarine Chutney Ingredients: 1 kilo (approx. 2 pounds) firm white nectarines, chopped into small pieces 1 medium onion, chopped finely 6 cloves of garlic, crushed or chopped finely 3 small red chilli’s, chopped finely ¾ cup sugar ½ cup cider vinegar 2 tablespoons olive oil 2 tablespoons grated ginger 1 teaspoon brown mustard seeds 1 teaspoon salt ½ teaspoon ground cloves Method: 1. Heat the oil over medium heat in a heavy bottom cast iron pan. Once oil is hot add the mustard seeds and stir until they start popping. Add the ground cloves, ginger, chilli and garlic and cook until mixture is very fragrant (approx. 2 minutes). 2. Add the nectarine pieces and onion to the pot and cook stirring for 5-10 minutes then add the cider vinegar, sugar and salt. Continue stirring for another couple of minutes. 3. Cook for around 90 minutes stirring at regular intervals until the chutney becomes jammy and caramelized. It will turn a lovely brown-honey colour and the fruit will be soft. The flavours develop further upon standing. Spoon into sterilized jars.
Ingredients: 3 whole ancho chiles 3 whole pasilla chiles 4 cloves garlic, unpeeled 2 to 3 chipotles in adobo sauce 1/2 medium white onion, roughly chopped 3 tablespoons extra-virgin olive oil 2 tablespoons honey 1 tablespoon cider vinegar Kosher salt 2 teaspoons dried oregano, preferably Mexican 3 3/4 cups low-sodium chicken broth 4 pounds boneless pork shoulder (untrimmed), cut into chunks Freshly ground pepper 2 bay leaves 1 cinnamon stick Corn tortillas, warmed, for serving Assorted taco toppings, for garnish Instructions: Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender. Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened. Season the pork all over with salt and pepper and transfer to a large slow cooker. Read More
Ingredients (Cake): Baking spray with flour 1 2/3 cups all-purpose or cake flour 2/3 cup whole-wheat pastry flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup plus 1 tablespoon sugar, divided 1 cup light sour cream 1/2 cup plain almond milk 1/2 cup applesauce 1/3 cup melted unsalted butter 2 eggs 2 egg whites 1 1/2 teaspoons pure vanilla extract 1 ounce unsweetened chocolate, melted 1 tablespoon unsweetened cocoa powder Ingredients (Glaze): 1/2 cup powdered sugar 1 tablespoon melted unsalted butter 1 tablespoon warm water 1 tablespoon unsweetened cocoa Directions: Preheat oven to 350 degrees F. Coat a 10-inch Bundt cake pan with spray. Combine flours, baking powder, baking soda, salt, and 1 cup sugar in a large bowl. Whisk next 7 ingredients (through vanilla) in another large bowl until blended. Add to the dry ingredients and stir with a spatula until just combined. Transfer 3/4 cup batter to a small bowl and whisk in chocolate, cocoa, and remaining 1 tablespoon sugar. Pour 3 cups white batter into prepared pan. Dollop chocolate batter over white batter; cover with remaining white batter. Using a knife, swirl batter once in a continuous S – shape around Read More