Archive for the ‘Healthy Dishes’ Category

Tehini sauce

Submitted by Carmel Parmeter, 1/10/2010
Sampled & enjoyed by the Parmeter clan Christmas 2009!

1/3 cup raw tehini (sesame paste) (usually its next to the peanut butter in the supermarket)
lemon juice

Place the tehini in the food processor. Add lemon juice, garlic, a little water and salt. Blend. If the paste looks thick, add more water and blend again. If its too thin, add a tiny bit more paste. It should turn lighter in color and be the consistency of a thin yogurt. Taste. Correct seasoning. Eat. With anything.

Variations– Green tehini (my favorite) wash 1 bunch of parsley, chop well in food processor. Proceed with the tehini recipe on top of your chopped herb. The tehini will come out green in color and more fresh tasting.

sweet tehini (halva) – mix a little raw tehini with some honey. Spread on crackers. Yum.



Submitted by Carmel Parmeter, 1/10/2010
Sampled & enjoyed by the Parmeter clan Christmas 2009!

2 cans of chickpeas
1/3 cup tehini
juice of half a lemon (roughly, depends on how lemony you want it)
1-2 cloves garlic (depends on how garlicky you want it)
2 tablespoon olive oil

Drain cans and cook with some water until beans are hot. Reserve a little of the cooking liquid and drain the rest.

In a food processor, mix tehini with lemon juice and a little cold water (about a quarter cup) until light and frothy. (if not light and frothy, add more liquid in small amounts until it is) Add garlic and salt. pulse until incorporated. Add the beans 1/3 the amount at a time and pulse until they become paste. If it looks too choppy, add a little of the cooking liquid. taste. correct seasoning. Add the olive oil and blend for 2 minutes, until the hummus is very creamy. Its best right away, while its still warm. It looses something in the fridge though its still good.

Stan’s Famous Chili

For those of you who haven’t had this yet, this one is destined to be a classic! It’s a delicious chili that is full of flavor. It’s filling without weighing you down, and the jalapeños give it just the right kick. Lovingly prepared by Stan Parmeter, this one is hard to beat. A word to the wise – it goes fast, so make a double batch! (Posted by Suzy, 11/25/08)

Stan’s Famous Chili
Serves 2-3
Prep time: 50 minutes

1 small onion, chopped (about 1 cup)
2 cloves minced garlic
1 Tbsp olive oil
1 Jalapeno pepper, minced
4 oz can chopped green chiles, drained
1 green or red bell pepper, chopped
1 tsp powdered cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
½ tsp salt
1 14.5 oz can chicken broth
1 15 oz can cooked black beans, rinsed and drained
8 oz cooked chicken breast, cubed (about 2 cups)
¼ cup chopped fresh cilantro
½ cup shredded Monterey Jack cheese

Sauté onion & garlic in olive oil in a soup pot until tender. Add jalapeño, chiles, cumin, oregano, cayenne pepper and salt, and sauté another minute. Stir in chicken broth, beans and chicken. Bring to a boil. Cover and simmer for 25 minutes.

Serve with cilantro and cheese as garnish.

Hot Pizza Dip

Awesome appetizer for parties – tasty and fairly healthy, too! Ben & my friend, Sharaun, first introduced us to this dish, and we LOVED it.

Hot Pizza Dip

8 ounces light cream cheese
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup marinara sauce
4 ounces mushrooms, canned – drained
1 small red bell pepper – chopped
1 small tomato – chopped
3/4 ounce light Mozzarella Cheese — shredded
1 pkg turkey pepperoni (chop slices into quarters)
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh basil — or 1 tsp dried
Italian bread or crackers

Preheat oven to 350 degrees.

In a medium bowl, with a mixer at medium speed, beat the cream cheese, Italian seasoning, and garlic powder until smooth. Spread in a 9″ pie plate. Top with the marinara sauce, mushrooms, pepper, and tomato. Sprinkle the mozzarella, top with turkey pepperoni, and sprinkle the parmesan.

Bake for 15 to 20 minutes, or until the cheese is melted. Top with the basil. Serve with the bread, crackers or try a Boboli whole wheat thin crust pizza shell, baked & cut it into small strips for dipping

Chicken, Broccoli, Rice & Cheese Skillet

This is a great one dish meal that Ben & I LOVE! It’s easy to make and easy to clean up (be sure to use a non-stick pot). We experimented with some velveeta left over from another recipe and created the recipe below…

Chicken, Broccoli, Rice & Cheese Skillet

2 chicken breasts (I use frozen and defrost in micro)
2 cups broccoli (frozen or fresh)
2 cups cooked brown rice (Trader Joe’s frozen brown rice is a great option)
4 oz Velveeta Cheese (2% Milk or Light)
cooking spray
salt & pepper, to taste

Chop chicken into chunks. Spray cooking spray into a deep dish skillet, then add chicken & cook over medium-high heat for 4-5 minutes. Season with salt & pepper to taste. Add broccoli & rice, cook over medium heat for 10-15 min. Add cheese and stir until melted and incorporated into the dish (don’t leave unattended after adding cheese, or it will stick to the pan and begin to brown). Serve immediately & enjoy!

The whole dish makes approx 4 servings. Easy to make, very filling and quite tasty!

(this one is also great in the pressure cooker, if you have one! It takes a bit longer, but is a nice alternative if you don’t have rice already made)