Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
Archive for April, 2008
Apricot Glazed Pork Chops
Apr 30th
We’ve made this delicious pork chop recipe twice now and really enjoyed it. It’s really simple and makes a great main dish!
1 envelope onion soup mix (or mushroom soup mix)
1 (10-ounce) jar apricot spread (the kind w/ no added sugar)
1/2 cup water
8 pork chops, 1/2 inch thick (about 3 pounds)
2 medium red or green bell peppers, sliced
In a small bowl, combine soup mix, preserves, and water. In a 9″X13″ baking dish, arrange pork chops and peppers. Top with soup mixture. Broil, turning once, until chops are done.
(4 votes, average: 5.00 out of 5)
Loading ...Beans
Apr 26th
The Best Way to Learn is to Teach
My Quest to Pass the RD Exam
This week, I have more facts and information from my study time. I’m coming along in my long study book and am now on page 253, which means I have 254 pages left to go! I’m enjoying picking up a few interesting tidbits along the way, so here’s one for you:
If you don’t have time to soak your beans overnight, try boiling them a few minutes, then allowing them to soak in that water for an hour. Drain the water off and use new water to cook your beans.
Add acidic foods (tomatoes, lemon juice, vinegar, wine, etc) near the end of the cooking process because acid slows softening the legume or bean.
Dry beans: Store in a cool, dark, dry place (never in the refrigerator). Vitamin B6 (in beans) is sensitive to light, so make sure you store them in a dark place.
Information from: Review of Dietetics (my 550 page study guide for the RD exam!)
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Herb Garden, Week 9
Apr 25th
Today I want to talk about the very last herb in my garden. I’ve decided that this will be the last week to feature my Herb Garden, Week 8 herbs in my newsletter, although I plan to continue using them at home. This past week, I had fun making Lemon Dill Fish (see recipe above) using dill and parsley from my herb garden. Then, I made pizza on Friday night using basil and oregano from the garden. Both dishes were delicious! So, as you can probably see from this week’s picture, I’ve about picked my herbs clean! But, that’s OK because picking herbs encourages them to grow even more, so new life will continue to spring forth and I may even need to replant these herbs in bigger pots soon.
Dill (far left) is a delicious and strong herb used to season fish, bread, and other casseroles and such. It is a delicious addition to your favorite bread recipe to make an herb bread.
Herb Garden, Week 8A quick and easy herb tip. When you pick fresh herbs, place them on a small cutting board and quickly chop them with a sharp knife, holding the end of the blade steady with your left palm and chopping with your right hand (if you’re left handed, do the opposite). Continue scraping the herbs into a pile until they are all chopped up. Sprinkle them in or on your dish as seasoning or garnish.
(1 votes, average: 5.00 out of 5) Loading ...Vegetarian Diets & Children
Apr 24th
Vegetarian Diets is a topic I get asked about often. On yesterday’s American Dietetic Association tip of the day, they covered the topic of vegetarian diets with children. This information could also be used for very picky children who refuse to eat “meat.”
“Parents of preschoolers and school-age children often wonder whether a vegetarian diet is appropriate for their youngsters.
Well-planned vegetarian diets — even a vegan diet — can supply all the nutrients that children require for their growth and energy needs.
Parents should pay special attention to children’s calcium and iron intake. If your child doesn’t eat any meat, poultry, fish, eggs and dairy foods, be sure to find good food sources of protein, vitamin B12, vitamin D and zinc.
A registered dietitian can help you develop a healthful vegetarian eating plan that’s right for your entire family.”
Produced by ADA’s Public Relations Team
(No Ratings Yet) Loading ...Lemon Dill Fish
Apr 23rd
Made with fresh dill from my herb garden and served with my favorite cole slaw and cornbread recipes, this dish makes a delicious meal for your whole family to enjoy.
½ cup mayonnaise, fat-free
1 tablespoon buttermilk powder
¼ cup fresh lemon juice
1 tablespoons chopped fresh dill (1/3 tablespoon if using dried dill)
1 clove garlic
6 fish filets (I used Tilapia & Catfish)
Salt and pepper to taste
Fresh parsley
Preheat oven to 425 degrees. Line the bottom of a broiler pan with aluminum foil. Place rack on top and coat with cooking spray. Combine mayonnaise, buttermilk powder, lemon juice, dill, and garlic in a medium-sized shallow bowl. Dredge each filet in mayonnaise mixture, covering both sides, and place on rack in broiler pan. Season with salt and pepper and sprinkle with fresh parsley (to add some color).
Bake at 425 degrees for about 20 minutes or until fish flakes easily with a fork. Serve immediately.
Note: If you want, make a double making of the mayonnaise mixture and chill half of it to use as a “dip” for your baked fish. Be sure to separate the mixture before you begin dipping the raw fish filets in it.
(3 votes, average: 5.00 out of 5) Loading ...
