Cooking with Ellen

Ellen’s Healthy Tip for September 27th, 2006:
From Southern Living Magazine:
The 2005 Dietary Guidelines for Americans recommend making half of your daily servings of grain from whole grains. Here’s how:
- Substitute brown, wild, or colored rice for white
- Purchase whole grain versions of staples such as bread, pasta, cereal, and crackers
- Snack on popcorn (without [...]

1 cup chopped Onion
1 cup chopped Carrot
1/2 cup chopped Celery
2 Garlic cloves, minced
2 tsp. Olive Oil
2 (14 1/2 ounce) cans low-sodium, fat-free Chicken Broth
1 3/4 cup Water
1/4 tsp. Salt
1/4 tsp. dried Thyme
1/4 tsp. Pepper
1 cup chopped cooked Chicken
1/2 cup uncooked quick-cooking Barley
Saute first 4 ingredients in hot oil in a large dutch oven over medium-high [...]

Ellen’s Healthy Tip for September 20th, 2006:
Quoting the American Dietetic Association:
“One of the highlights of fall weekends is football, and a big part of football is tailgating. So load up the cooler, pack the picnic basket and get ready for an afternoon of food, drink and football. For healthy appetizers at your tailgate, [...]

2-9″ deep dish Pie Crusts
12 ounce can chopped cooked Chicken (1 cup)
15 ounce can Veg-all
1 can 98% fat free Cream of Chicken Soup
Dash: pepper, salt, onion powder, poultry seasoning
Mix Chicken, Veg-all, Cream of Chicken Soup, and Seasonings. Put in 1 pie crust. Top with other crust.
Bake at 400 degrees for about 30-40 minutes.
Note: [...]

1 (13.7 ounce) package fat-free fudge brownie mix (such as No Pudge brand)
1 (6 ounce) container vanilla low fat yogurt
1/3 cup light stick butter, softened
1 tsp vanilla extract
1/2 tsp fat-free milk
1 cup powdered sugar
1/2 cup semisweet chocolate chips, melted
Preheat oven to 350 degrees.
Prepare brownie mix according to package directions, using yogurt instead of other ingredients. [...]