Admin, June 1, 2010 12:30 pm
Healthy Chef Lilia's recipe of the month
School’s out for summer! Celebrate with a delicious twist on a seasonal favorite:
Chopped Greek Salad with Cranberry & Goat Cheese Chick’n Cutlets.
This fresh, traditional Greek dish gets a tangy boost from Quorn and looks pretty on the plate, so you can serve as a side dish at a graduation party or as a protein-rich lunch or dinner entrée at home.
Healthy Chef Lilia’s cost-cutting tip: No need to buy goat cheese for this authentic-tasting salad – thanks to Quorn, it’s already baked right in!
Ingredients-
Makes 2 servings
Prep time: 15 min
Cook time: 20 min
Dressing
2 Tbsp olive oil
1 Tbsp ...
Admin, April 26, 2010 12:38 pm
Healthy Chef Lilia's recipe of the month
In honor of Cinco de Mayo, Healthy Chef Lilia has created a festive
CILANTRO-LIME TEX-MEX CHIK’N WING SALAD.
Perfect for a party, picnic, or light dinner at home, this zesty dish is a guaranteed crowd-pleaser and good for you, too.
Healthy Chef Lilia’s cost-cutting tip: Shop your pantry! No black beans? Kidney or pinto beans work just as well. Don’t have time to run to the market for fresh avocado?
Try using a can or two of drained, quartered artichoke hearts. Canned, Mexican-Style corn is a colorful substitute for plain canned corn. While fresh ...
Admin, April 6, 2010 06:42 am
Healthy Chef Lilia's recipe of the month
Celebrate the early days of Spring with a cornucopia of fresh, seasonal flavors: Healthy Chef Lilia’s
PASTA WITH FENNEL, GARLIC, ASPARAGUS, ORANGE AND QUORN GROUNDS.
“This dish is all about great taste and texture – crisp seasonal vegetables and Quorn’s authentic meat-like bite,” she says.
Healthy Chef Lilia’s cost-cutting tip: Green bell peppers are generally less expensive than red, orange and yellow and add just as much texture and flavor.
Ingredients-
Prep time: 10 min
Cooking time: 20 min
Makes 4 servings
2 tsp olive oil
1 large clove garlic, chopped
1 medium-large fennel bulb, washed, stalks trimmed, thinly sliced (about 2 cups); reserve some of ...
Admin, March 18, 2010 13:25 pm
Healthy Chef Lilia's recipe of the month
SHORT-CUT HEARTY WINTER CHICK’N STEW
When it’s cold outside, this recipe will keep you warm on the inside!
Ingredients-
Makes 6 servings (about 6 cups)
2 tsp. vegetable oil
½ cup chopped onion (1 small onion)
½ cup chopped celery
2 cans (10-1/2 oz. each) Mushroom Gravy (such as Campbell’s which is meat-free)
1 cup frozen peas & carrots
1 can (14-1/2 oz.) diced new potatoes, drained
1 pkg. (12 oz.) QUORN™ Chick’n Tenders
¼ cup red wine (opt.)
¼ tsp. dried thyme
salt & pepper, to taste
Instructions-
1) Heat oil in 3-quart pot over Med.-High heat. Add onions and celery and sauté until softened, about 3-4 minutes. ...