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Healthy Recipes
| EASY AS PIE CRUST |
Nothing beats a piece of homemade pie. No one needs to
know that you started with a Wholly Wholesome Whole
Wheat Ready-to-Bake Pie Shell. Simply add your favorite
filling to the frozen shell for a single-crust pie, and bake it
according to your recipe. Made from organic whole-wheat
flour, this pie shell contains no trans fats and less than 1g of
sugar. Prevention Magazine bakers praised its flavor and
flakiness. $3 for a package of two crusts; at grocery and
natural food stores.
know that you started with a Wholly Wholesome Whole
Wheat Ready-to-Bake Pie Shell. Simply add your favorite
filling to the frozen shell for a single-crust pie, and bake it
according to your recipe. Made from organic whole-wheat
flour, this pie shell contains no trans fats and less than 1g of
sugar. Prevention Magazine bakers praised its flavor and
flakiness. $3 for a package of two crusts; at grocery and
natural food stores.
| SAGE TURKEY CUTLETS WITH SQUASH |
2 lb peeled, precut butternut squash, chopped into ¾ “
chunks
4 thin turkey cutlets (4-6 oz each), halved
½ tsp salt
8 whole fresh sage leaves
1 Tbsp extra virgin olive oil
¼ c balsamic vinegar
- Steam squash until tender when pierced with fork, about 10
minutes.
- Season cutlets with ¼ teaspoon of the salt and pepper to
taste. Press sage leaf into center of each.
- Heat 1 ½ teaspoons of the oil in skillet over medium-high
heat. Add 4 cutlets, leaf side down. Cook 1 to 1 ½ minutes,
until edges whiten. Flip and cook through. Repeat with
remaining oil and cutlets. Set aside.
- Pour vinegar into skillet. Cook until reduced by half, about
2 minutes. Place squash in medium bowl, mash with fork,
and season with remaining salt and pepper to taste. To
serve, divide squash among 4 plates and top with 2 cutlet
pieces and a drizzle of balsamic sauce. Serve with green
salad, if desired.
chunks
4 thin turkey cutlets (4-6 oz each), halved
½ tsp salt
8 whole fresh sage leaves
1 Tbsp extra virgin olive oil
¼ c balsamic vinegar
- Steam squash until tender when pierced with fork, about 10
minutes.
- Season cutlets with ¼ teaspoon of the salt and pepper to
taste. Press sage leaf into center of each.
- Heat 1 ½ teaspoons of the oil in skillet over medium-high
heat. Add 4 cutlets, leaf side down. Cook 1 to 1 ½ minutes,
until edges whiten. Flip and cook through. Repeat with
remaining oil and cutlets. Set aside.
- Pour vinegar into skillet. Cook until reduced by half, about
2 minutes. Place squash in medium bowl, mash with fork,
and season with remaining salt and pepper to taste. To
serve, divide squash among 4 plates and top with 2 cutlet
pieces and a drizzle of balsamic sauce. Serve with green
salad, if desired.
| PER SERVING (WITHOUT SALAD) 310 cal, 31 g pro, 41 g carb, 4.5 g fat. 0.5 g sat. fat, 45 mg chol, 6 g fiber, 410 mg sodium. |
Classic Health Chiropractic - Health Information
Recipes
Recipes
Classic Health
Chiropractic
(530) 582-8114
Chiropractic
(530) 582-8114