Every day you face choices that can affect your health. In this article you will find recipes that will help you eat healthy, balanced meals that go easy your pocket book. Serve the leftover Turkey with nutritious side dishes or make turkey soup, turkey casseroles, turkey pot pie. Start the New Year right … eat, drink and go boating.
What does exercise have to do with eating?
Increased physical activity can lead to improved health. Exercise helps prevent health problems, including heart disease. Exercise gives you more energy, builds strength, and can help you reduce stress. It is also a great way to burn calories and curb your appetite. What a great way to start the day …
Preparation time: 2 minutes. Type of Glass: Highball. Serves: 4.
2 cups fresh cranberries, frozen
2 cups tomato juice, chilled
12 oz diet grapefruit soda, chilled
Garnish: Sprig of parsley
Place frozen cranberries and tomato juice in blender and whirl until mixed. Remove from blender and place in a glass pitcher. Tilt pitcher and add grapefruit soda slowly, pour down side to prevent too much fizz. Place a few ice cubes in each glass and pour mixture over ice cubes. Garnish with parsley sprigs and serve.
Note: Sometimes I like to use a nice big red-wine glass.
Preparation time: 2 minutes. Chilling time: 2 hours.
Type of Glass: Fancy. Serves: 4.
1/4 cup chopped green onions and onion tops
1 cup peeled and diced cucumber
1 cup chopped red or green bell pepper
1 clove garlic, finely chopped
2 Tbsp tarragon vinegar
4 dashes hot pepper sauce
1/4 tsp salt
1/4 tsp fresh ground black pepper
Garnish: 4 celery sticks
Place all ingredients, except garnish, in blender and blend thoroughly. Cover and refrigerate for several hours before serving. Pour equal amounts into four chilled glasses. Use celery sticks for swizzles and serve.
ROASTED SWEET POTATO SALAD
Preparation time: 15 mins. Cooking time: about 30 mins. Serves: 6.
6 medium-large sweet potatoes, scrubbed and diced
3 Tbsp olive oil
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
2 Tbsp honey
2 Tbsp brown or spicy mustard
3 Tbsp plain yogurt
Â½ Tbsp dried basil leaves
Preheat oven to 400°F. Place the diced sweet potatoes in a colander and rinse them with water; pat dry. Dump them in a large bowl and toss with the olive oil, cinnamon, nutmeg, allspice. Place them in a single layer on a rimmed baking sheet. Roast until soft. Toss every now and again. Remove from oven and let cool.
In small mixing bowl, whisk together the honey, mustard, and plain yogurt. Stir in basil leaves. Spoon the dressing over top of sweet potatoes and gently toss. Serve warm or chill for at least 2 hours and serve chilled. Serve with leftover turkey.
BROWN RICE WITH BLACK-EYED PEAS
Preparation time: 15 mins. Cooking time: about 20 mins. Serves: 6.
1-1/2 cups brown rice, uncooked
1 bunch mustard greens, sliced
1 small red onion, chopped
5 garlic cloves, crushed and chopped
1 Tbsp butter
2 Tbsp olive oil
3 cups cooked black-eyed peas
1 (15 oz) can diced tomatoes with zesty jalapenos, drained
Salt and pepper to taste
Cook the brown rice as directed on the package. Slice the stem out of the mustard green leaves. Roll up the leaves together and slice down, so it will cook faster. In a large skillet, heat butter and oil. Add chopped onion and garlic. Sauté for a few minutes or until onion is soft, but not browned. Add the sliced greens and sauté for about 3 minutes or until greens have wilted. Stir in black-eyed peas and the diced tomatoes. Let simmer on low for 15 minutes. Serve the black-eyed peas and greens over brown rice. Serve with leftover turkey.
Happy New Year!!
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Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com email [email protected] or call 1-800-338-6072 and mention All at Sea to receive a discount.