Welcome to my blogging site…interesting tid bits related to health and nutrition…served up Newfoundland Style!!! Enjoy.
Healthy Holiday Entertaining Recipes!
Well, that time of year is upon us once again! Late last week, I was interviewed by Anna Delaney from Rogers TV “Out of the Fog” and Ashley Fitzpatrick from The Telegram. Rogers will air the show on Thursday, Dec 22, 2011 starting at 7:30 pm and Ashely said The Telegram will most likely have the article posted this week. In the meantime, please check out my article on Making your Holiday a Healthy Balance on this website for some great tips.
Here are a few appetizers that Ashely and Anna enjoyed today! A special thank you to my little helpers Eric Ruby and Emily Antle who helped me out last night with getting things ready!! 🙂
Healthy Balance Tuna Tarts
1 can white tuna packed in water
1 cup low fat grated cheese
1 tbsp chopped dill pickle
1 tbsp relish
2 tbsp chopped green onion
2 tbsp mustard
1 loaf sliced bread, crusts removed (we used pumpernickle bread)
Drain and flake tuna. Combine cheese, relish, pickle, onion and mustard. Place bread in lightly greased large muffin pans. (we used canola oil to grease pan). Fit in place. Spoon in mixture. Bake at 375 degrees for 10 minutes. Remove and enjoy! 🙂
Healthy Balance Chili
Prep Time: 5 min / Total Time: 25 min / Makes: 8 servings
1/2 lb. ground turkey or extra lean ground beef
1 can (28 oz.) low sodium diced tomatoes, undrained,
1 jar (16 oz.) Thick ‘n Chunky Salsa (low sodium)
1 can (15 oz.) black beans, drained, rinsed
1 can (15 oz.) red kidney beans, drained, rinsed
1 can (15 oz.) chick peas, drained, rinsed
1 tsp. chili powder
1 tsp. ground cumin
½ cup Shredded Cheddar Cheese (less than 20% M.F.)
COOK ground meat in large saucepan on medium-high heat until cooked through, stirring occasionally.
ADD tomatoes, salsa, beans and seasonings; mix well. Bring to boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
SERVE topped with cheese…Enjoy! 🙂
Healthy Balance Homemade Chicken Strips
Total prep and cooking time: 1/2 hour
|4 boneless, skinless chicken breasts, cut into strips1/2 cup whole wheat flour3/4 teaspoon garlic powder3/4 teaspoon ground pepper
3/4 teaspoon cayenne powder
|1 cup breadcrumbs1 beaten egg white (Optional)|
Preheat your oven to 400 F. Prepare a cookie sheet lightly greased with Canola oil
Make your assembly line: Combine the flour, garlic powder and cayenne on a plate or flat bowl. Beat the egg well, until it is no longer streaky, and pour into a dish. Place that dish to the right of the flour mixture. In another dish – again, a plate, or flat bowl works best, put the breadcrumbs. Place this to the right of the beaten egg, and put your prepared pan to the right of the breadcrumbs.
Lift a strip of raw chicken up, and dredge it through the flour. Make sure all of the chicken is coated in flour, and shake it to allow any excess to fall back into the bowl. Next, dip the floured chicken into the beaten egg, lift out – allow it to drip for a moment, and place it in the bowl of breadcrumbs. Roll or pat the strip with breadcrumbs until it is well coated, then place on the prepared cookie sheet. Repeat until all the chicken is on the cookie sheet. Spritz lightly with oilve oil, and place in a hot oven for 8 minutes. Use tongs to turn the pieces over, and bake for another 5 – 8 minutes, depending on the size of the pieces (cut one open if you’re not sure to make sure it’s white in color).
Variation: An even simpler version omits the egg and flour mixture entirely. Instead, dredge the chicken strips in Dijon mustard, then roll in breadcrumbs. Make sure every bit of the chicken strip is fully coated. Place on cookie sheet, and proceed as above.
Healthy Balance wishes you and your family a Happy, Healthy and Safe Holiday Season!! 🙂
Tara K. Antle, BSc.AHN, RHN, RNCP
Nutritionist and Business Owner